A Research on Food Safety Knowledge and Practices of Tourism Employees
DOI:
https://doi.org/10.21325/jotags.2020.564Keywords:
Tourism, Food and beverage establishments, Employees, Food SafetyAbstract
The aim of the study is to reduce potential risk of food safety practices at the level of tourism employees and to raise awareness for appropriate food safety practices. In this research, the knowledge about food safety of individuals employed in food and beverage units for tourism purposes, and observed food safety practices specific to Karabük, Bartın, Kastamonu and Sinop provinces of Turkey are given. Quantitative and qualitative methods were used together in this process. In the results of the study, the average food safety knowledge for employees was calculated as 4.05.
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