Determining the level of food safety awareness among food professionals: A Case study of Turkey and Nigeria

Basit Öğe Kaydı
dc.authorid0000-0002-9815-4424
dc.authorid0000-0002-0153-4333
dc.authorid0000-0003-2893-9557
dc.contributor.authorÇavuş, Osman
dc.contributor.authorİsmail, Balarabe Bilyaminu
dc.contributor.authorÖzkaya Durlu, Fügen
dc.date.accessioned2021-06-23T18:27:36Z
dc.date.available2021-06-23T18:27:36Z
dc.date.issued2019
dc.departmentBAİBÜ, Bolu Meslek Yüksekokulu, Otel Lokanta Ve İkram Hizmetleri Bölümüen_US
dc.description.abstractIn this study, 284 food professionals including chefs and students of food science-related courses were surveyed to determine their level of business regarding allergens in foods and food safety in general were determined through questionnaire survey. A questionnaire comprising of 19 questions covering specific food safety issues and allergens in foods were used to collect information for the study through face to face interviews. Interviews were conducted for 284 people in Nigeria and Turkey. One hundred and ninety-five (68.7 %) of the respondents were from Turkey whereas 89 (31.3 %) were from Nigeria. Out of the 68.7% respondents from Turkey; 68.7% were students and 31.3% were chefs. The 31.3 % respondents from Nigeria were 33.7% students and 66.3% chefs. The result of the study indicated that the findings of scientific studies on food safety have not been directly applied by the people working in the food sector. Additionally, the knowledge level of the gastronomy and culinary arts students on food safety and allergens are higher than the restaurant chefs that prepare foods for the consumers. The restaurant as a significant part of the food chain industry must be well-prepared to face an increasing number of clients with food allergies.en_US
dc.identifier.doi10.3153/FH19012
dc.identifier.endpage120en_US
dc.identifier.issn2602-2834
dc.identifier.issn2602-2834
dc.identifier.issue2en_US
dc.identifier.startpage112en_US
dc.identifier.trdizinid387851en_US
dc.identifier.urihttps://doi.org/10.3153/FH19012
dc.identifier.urihttps://app.trdizin.gov.tr/makale/TXpnM09EVXhNUT09
dc.identifier.urihttps://hdl.handle.net/20.500.12491/1693
dc.identifier.volume5en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.institutionauthorÇavuş, Osman
dc.language.isoenen_US
dc.relation.ispartofFood and Healthen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectAllergens
dc.subjectFood Safety
dc.subjectConsumer Awareness
dc.subjectQuestionnaire Survey
dc.titleDetermining the level of food safety awareness among food professionals: A Case study of Turkey and Nigeriaen_US
dc.typeArticleen_US

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