Employees' perception of hygiene in the catering industry in Ankara (Turkey)

Çakıroğlu F. P., Ucar A.

FOOD CONTROL, cilt.19, sa.1, ss.9-15, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 19 Sayı: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.foodcont.2007.01.001
  • Dergi Adı: FOOD CONTROL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.9-15
  • Anahtar Kelimeler: employees in the catering industry, perception of hygiene, health, FOOD HANDLERS, LISTERIA-MONOCYTOGENES, VIRAL GASTROENTERITIS, FOODBORNE DISEASE, KNOWLEDGE, CONTAMINATION, ATTITUDES, OUTBREAKS
  • Ankara Üniversitesi Adresli: Evet

Özet

This study has been carried out to determine employees' perception of hygiene in the catering industry in Ankara (Turkey). The data has been collected by conducting face to face interviews and having 400 employees from the sector fill in a questionnaire constructed for this purpose. The responses to the questionnaire have been measured by assigning 'hygiene perception points' to each respondent according to their replies. These hygiene perception points have been analysed in terms of gender, age, educational level and work experience of the employees involved. The results have revealed that women, 35-and-above age group, high school and university graduates and those who have been employed for seven or more years have a higher level of perception of hygiene than men, younger-than-35 age group, those with lower education levels and those employed for less than seven years, respectively. These findings show that employees' perception of hygiene in the catering industry in Ankara is inadequate and there is a need for training on the subject. The training should be provided immediately, should be repeated at certain intervals and the behaviours acquired should become habits. (c) 2007 Elsevier Ltd. All rights reserved.