Abstract
This research was carried out to learn the opinions of workers in the hotel kitchens of Cappadocia region on kitchen hygiene situations. In the scope of the research, 234 kitchen staff from Cappadocia region were surveyed and 28 hotel kitchens were evaluated. Statistical Package for Social Sciences 22 was used to evaluate the obtained data and to prepare tables. The data obtained from the scale used to measure the level of knowledge of kitchen staff are presented as mean and standard deviation. For the presentation of categorical variables, frequency and percentage values are used. The hotel kitchens operating in the Cappadocia region were evaluated according to the hygiene evaluation form consisting of six different sections and hygiene levels were expressed as a percentage of 1,000 points. The result shows that it is absolutely necessary for hotels to apply the HACCP programme and to increase the supervision in the production areas.
 Keywords: Hotel, hygiene, sanitation, food security.
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