Open AccessHygiene Knowledge of Food Staff in Catering Industry
Author(s) -
Hülya Yardimcı,
Gülperi Haklı,
Funda Pınar Çakıroğlu,
Ayşe Özfer Özçelik
Publication year - 2015
Publication title -
sage open
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.357
H-Index - 32
ISSN - 2158-2440
DOI - 10.1177/2158244015580376
Subject(s) - hygiene , catering industry , food service , test (biology) , personal hygiene , medicine , environmental health , food hygiene , family medicine , food safety , business , marketing , biology , paleontology , pathology
This study, designed as a cross-sectional study, was carried out todetermine the hygiene knowledge of the staff (N = 317) employed in kitchen and servicedepartments of catering firms in Ankara. It was found that the mean scores of the staffwith regard to personal hygiene, food hygiene, and kitchen and equipment hygiene were10.7 ± 1.6, 19.8 ± 4.0, and 13.6 ± 2.0, respectively. Male staff achieved higher meanscores in personal hygiene knowledge test compared with female staff (p < .01). Thestaff receiving a hygiene training were determined to have higher mean scores in termsof hygiene knowledge tests compared with those who have not received, and the productionstaff had higher knowledge as to hygiene than the other groups (p < .01). The meanscores for hygiene knowledge tests were found to be increasing with age. Hygieneknowledge 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 staffabout hygiene