In-house responses and anxiety levels of commercial kitchen employees towards new COVID 19 food safety regulations

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dc.authorscopusid35424541000
dc.authorscopusid58708463100
dc.authorscopusid14626625800
dc.authorscopusid57709401100
dc.authorscopusid57433280000
dc.authorscopusid57433858700
dc.contributor.authorSariisik, Mehmet
dc.contributor.authorSengul, Serkan
dc.contributor.authorOkumus, Bendegul
dc.contributor.authorCeylan, Veli
dc.contributor.authorKurnaz, Alper
dc.contributor.authorKapucuoglu, Mustafa Inanc
dc.date.accessioned2024-09-25T19:44:19Z
dc.date.available2024-09-25T19:44:19Z
dc.date.issued2023
dc.departmentAbant İzzet Baysal Üniversitesien_US
dc.description.abstractThe development of COVID-19 into a global epidemic has made it necessary to regulate foodservice practices to minimize the risk of transmission. The main purpose of this study is to determine the effects of awareness, perception, and anxiety levels of kitchen staff on attitudes toward the implementation of new practices regarding novel COVID-19 regulations. Empirical data were collected from 721 kitchen staff working at certified food and beverage establishments, hotels, and restaurants in Turkey. The study results indicated a negative correlation between attitude toward application and anxiety and a positive correlation between awareness and attitude. Significant differences were also detected in the dimensions of awareness, perception, anxiety, and attitude regarding the demographic features of the participants. Kitchens are the nerve center of the foodservice industry. The study extends the value of the in-house (kitchen) responses to improve the food handling practices in commercial kitchens regarding the implementation of new COVID-19 regulations. © 2022 Taylor & Francis.en_US
dc.identifier.doi10.1080/15378020.2022.2027199
dc.identifier.endpage477en_US
dc.identifier.issn1537-8020
dc.identifier.issue3en_US
dc.identifier.scopus2-s2.0-85123792352en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage450en_US
dc.identifier.urihttps://doi.org/10.1080/15378020.2022.2027199
dc.identifier.urihttps://hdl.handle.net/20.500.12491/12751
dc.identifier.volume26en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherRoutledgeen_US
dc.relation.ispartofJournal of Foodservice Business Researchen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectanxietyen_US
dc.subjectattitudesen_US
dc.subjectCOVID-19 regulationsen_US
dc.subjectKitchen employeesen_US
dc.titleIn-house responses and anxiety levels of commercial kitchen employees towards new COVID 19 food safety regulationsen_US
dc.typeArticleen_US

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