Erzurum Turizm İşletme Belgeli Otellerde Görev Yapan Mutfak Profesyonellerinin Gıda Güvenliği Bilgi Düzeylerinin İncelenmesi (Investigation of Food Safety Knowledge Levels of Culinary Professionals Working in Tourism Business Certified Hotels İn Erzurum)
DOI:
https://doi.org/10.21325/jotags.2023.1244Keywords:
Food safety, Culinary professionals, Erzurum, Hierarchical regression, KAPAbstract
This study aims to determine the food safety knowledge level and awareness of kitchen department employees working in hotel businesses in Erzurum. The research data were obtained using the survey method, which is widely used in quantitative research. The survey was conducted with 137 personnel working in hotel businesses operating in Erzurum province. The analysis of the SPSS 25 program determined that the culinary professionals' food safety knowledge score was over 80% (p<0.001). The resulting factor loads, including personal hygiene, environmental hygiene and food hygiene, were determined by total food safety scores and explanatory factor analysis. A significant relationship was found between food safety knowledge and the gender, education level, job position, experience and hygiene education of culinary professionals (p>0.05). There is a positive correlation between knowledge of food safety and knowledge of hygiene education (r(135) = 0.56, p < 0.001). As a result of regressions, multiple regression analysis determined that food safety knowledge scores (B = 2.8, SE = 0.9, t (135) = 3.06, p = 0.002) were significant predictors of gender. Hierarchical regression revealed that education level, β = .26, p = .001, is an important indicator of food safety knowledge.
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