Covid-19’ dan Sonra Gıda Güvenliği Açısından Yeme İçme Ünitelerinde Alınan Önlemlerdeki Değişiklikler (Changes in the Measures Taken in Food and Beverage Units for Food Safety After Covid-19)


  • İlkay YILMAZ
  • Nurten BEYTER



Covid-19, Food safety, Catering units, Food production, Food service


The world faced a global epidemic at the end of 2019. Prevention and control of the current COVID-19 outbreak requires not only strict prevention measures, but also rapid and accurate analytical methods as well as continuous renewal of food safety traceability. The aim of this study is to examine and draw attention to the food safety rules related to food production and service that have changed or developed after the global epidemic. As a result, the COVID-19 pandemic; The continuation of some practices in the food production sector has revealed the need for some practices to be reviewed. In this study, interviews were conducted with 10 people working as a manager, food safety team leader, food engineer or chef in a food production enterprise using a semi-structured interview form, one of the qualitative analysis methods, and the results were evaluated by categorizing. Ethics committee approval was obtained from Başkent University for the study. According to the results, it was concluded that additional rules came rather than changes within the scope of COVID-19 measures in the rules of the participants. It was stated that production personnel should follow the rules of using masks and gloves (50%), complying with social distance (22.2%) and using disinfectants (16.6%). As for the service personnel, the necessity of using masks and gloves the most (64.28%) came as a rule. In addition, rules such as getting a Hes code, requesting a COVID-19 test and getting vaccinated by those who are of vaccination age have also come.



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How to Cite

YILMAZ, İlkay, & BEYTER, N. (2023). Covid-19’ dan Sonra Gıda Güvenliği Açısından Yeme İçme Ünitelerinde Alınan Önlemlerdeki Değişiklikler (Changes in the Measures Taken in Food and Beverage Units for Food Safety After Covid-19). Journal of Tourism & Gastronomy Studies, 9(Special Issue 5), 321–346.

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