Hygiene Knowledge of Food Staff in Catering Industry

Hülya Yardımcı, Gülperi Hakli, Funda Pinar Çakiroğlu and Ayşe Özfer Özçelik

SAGE Open, 2015, vol. 5, issue 2, 2158244015580376

Abstract: 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

Keywords: catering industry; food staff; hygiene knowledge (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:sae:sagope:v:5:y:2015:i:2:p:2158244015580376

DOI: 10.1177/2158244015580376

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