Development the Food Safety and Sanitation Competences Indicators for Foodservice Employees

This study investigates the competence indicators for managers and kitchen staff of food safety and hygiene from anew perspective in order to establish competence indicators in further compliance with the existing requirements forfood safety and hygiene. After a three-round Delphi method questionnaire, this study integrated the opinions of 20experts and established the indicators of food safety and sanitation competences for foodservice employees. Theresults show that, for managers, management competence is more important than professional or core competences,while professional competence is the most important for kitchen staff. For managers, the most important corecompetence is professional ethics, the most important management competence is leadership; and the most importantprofessional competence is knowledge of food safety and hygiene. In terms of kitchen staff, the most important corecompetence is professional ethics. Professional competence ensures hand washing and disinfection.