Yiyecek-İçecek İşletmelerinde Çalışan Personelin Gıda Güvenliği Hakkında Hijyen Bilgi Düzeylerinin Belirlenmesi: Ankara-Gölbaşı Örneği (Determination of the Knowledge Levels of Food Safety Related to Food Safety of Personnel Working in Food and Beverage Businesses: Ankara-Gölbaşı Case)

Abstract

The aim of the study was to determine food safety perceptions of staff working in food and beverage companies and to determine whether food safety perceptions differ according to the descriptive characteristics of the participants. Research; Among the quantitative research methods, it was carried out in the descriptive survey model and the questionnaire technique was used in data collection. The survey was conducted with 120 employees working in 25 food and beverage operations operating in Ankara's Gölbaşı district. According to the results of the survey, participants perceived the highest level of perception of equipment hygiene (4,29), followed by food hygiene (4,18) and personnel hygiene (4,18). Participants' training in the food and beverage field was found to have an impact on hygiene perceptions, while the education institute they were trained and their sector experience did not affect hygiene perceptions. Participants' duties and levels of education also differed on hygiene perceptions. Working time in the food and beverage industry did not make a difference in the employees' perceptions of food, tools, equipment and general hygiene. This situation shows that education is more effective than experience in perception of hygiene.