Restaurant business operators' knowledge of food hygiene and their attitudes toward official food control affect the hygiene in their restaurants |
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| Affiliation: | 1. Dedman School of Hospitality, College of Business, Florida State University, 288 Champions Way, UCB 4112, P.O. Box 3062541, Tallahassee, FL 32306-2951, USA;2. School of Hotel, Restaurant and Tourism Management, University of South Carolina, Columbia, SC 29208, USA;3. Rosen College of Hospitality Management, University of Central Florida, 9907 Universal Blvd., Orlando, FL 32819, USA;4. Gulf Coast State College Institutional Effectiveness & Strategic Planning, Gulf Coast State College, Panama City, FL 32401, USA;1. Food Safety and Quality Management Department, University of Belgrade, Faculty of Agriculture, Belgrade, Serbia;2. Faculty of Nutrition and Food Sciences, University of Porto, Porto, Portugal;3. LAQV@REQUIMTE, Porto, Portugal;4. Department of Food Technology, Alexander Technological Educational Institution of Thessaloniki, Thessaloniki, Greece;1. Department of Food Science and Nutrition, Faculty of Food and Agricultural Sciences, King Saud University, 2460 Riyadh 11451, Saudi Arabia;2. Department of Food and Dairy Science and Technology, Faculty of Environmental Agricultural Sciences, Suez Canal University, AlArish, Egypt;1. Hospitality Management, The Ohio State University, 1787 Neil Avenue, Columbus, OH 43201, USA;2. Conrad N. Hilton College of Hotel and Restaurant Management, University of Houston, 229 C. N. Hilton Hotel and College, Houston, TX 77004, USA |
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| Abstract: | We surveyed the knowledge and attitudes of restaurant business operators (RBOs) with respect to their restaurants' hygiene. A total of 82 RBOs were interviewed and a hygiene evaluation was performed in each of the restaurants by one researcher. Fifty-six food control officials responded to an electronic questionnaire. Based on our results, positive correlations exist between hygiene knowledge of the RBOs, their attitudes toward food hygiene and official food control, and their restaurants' hygiene level. Proper justification of control measures used by food control officials and a negotiative approach appear to be highly important for improving restaurant hygiene. |
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| Keywords: | Official food control Restaurant Knowledge Attitude Hygiene |
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