Hygiene Knowledge of Food Staff in Catering Industry: A Sample From Turkey

YARDIMCI H., Hakli G., ÇAKIROĞLU F. P., ÖZÇELİK A. Ö.

SAGE OPEN, cilt.5, sa.2, 2015 (ESCI) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 5 Sayı: 2
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1177/2158244015580376
  • Dergi Adı: SAGE OPEN
  • Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Scopus
  • Anahtar Kelimeler: catering industry, food staff, hygiene knowledge, HANDLERS, PERCEPTION, ANKARA
  • Ankara Üniversitesi Adresli: Evet

Özet

This study, designed as a cross-sectional study, was carried out to determine the hygiene knowledge of the staff (N = 317) employed in kitchen and service departments of catering firms in Ankara. It was found that the mean scores of the staff with regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were 10.7 +/- 1.6, 19.8 +/- 4.0, and 13.6 +/- 2.0, respectively. Male staff achieved higher mean scores in personal hygiene knowledge test compared with female staff (p < .01). The staff receiving a hygiene training were determined to have higher mean scores in terms of hygiene knowledge tests compared with those who have not received, and the production staff had higher knowledge as to hygiene than the other groups (p < .01). The mean scores for hygiene knowledge tests were found to be increasing with age. Hygiene knowledge scores of the staff were quite lower than what must be taken. For that reason, periodical training programs should be organized to increase the awareness of the staff about hygiene.