The evaluation of food hygiene knowledge,attitudes, and practices of food handlers’ in food businesses in Turkey |
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| Affiliation: | 1. Institute for Marine and Antarctic Studies, University of Tasmania, Launceston, Australia;2. Food Safety and Quality Unit, Centre for Research, Training and Development, Higis International Foundation, Nigeria;3. School of Chemical Sciences and Food Technology, Faculty of Science and Technology, National University of Malaysia, 43600 Bangi, Selangor, Malaysia;4. Deparment of Food Science and Technology, Federal University of Agriculture, Abeokuta, Nigeria;5. Department of Biotechnology, Faculty of Agriculture, University for Development Studies, Ghana;6. Department of Biological sciences, School of Applied Science, Yaba College of Technology, Nigeria;7. Department of Clinical Nutrition and Dietetics, Faculty of Applied Medical Sciences, Hashemite University, P.O. Box 150459, Zarqa 13115, Jordan;8. National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan;9. Laboratory of Biochemistry, University of Douala, Douala, Cameroon;10. American University of Sovereign Nations, Arizona, USA;11. Behbahan Khatam Alanbia University of Technology, Behbahan, Iran |
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| Abstract: | 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. |
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