The evaluation of food hygiene knowledge, attitudes, and practices of food handlers' in food businesses in Turkey

被引：201

作者：

Bas, M ^{[1
]}

Ersun, AS ^{[1
]}

Kivanç, G ^{[1
]}

机构：

[1] Baskent Univ, Dept Nutr & Dietet, Fac Hlth Sci, TR-06530 Ankara, Turkey

来源：

FOOD CONTROL | 2006年 / 17卷 / 04期

关键词：

food handlers; food businesses; knowledge; attitudes;

D O I：

10.1016/j.foodcont.2004.11.006

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The purpose of this study was to evaluate knowledge, attitudes, and practices concerning food safety issues among food handlers in Turkey, conducting face to face interview and administrating questionnaire. Of the 764 food handlers who responded, 9.6% were involved in touching or distributing unwrapped foods routinely and use protective gloves during their working activity. A majority of participants (47.8%) had not taken a basic food safety training. The mean food safety knowledge scores was 43.4 +/- 16.3. The study demonstrated that food handlers in Turkish food businesses often have lack of knowledge regarding the basic food hygiene (critical temperatures of hot or cold ready-to-eat foods, acceptable refrigerator temperature ranges, and cross-contamination etc.). There is a immediate need for education and increasing awareness among food handlers regarding safe food handling practices. (c) 2004 Elsevier Ltd. All rights reserved.

引用

页码：317 / 322

页数：6

共 21 条

[1] HACCP and food hygiene in hospitals: Knowledge, attitudes, and practices of food-services staff in Calabria, Italy [J].