What changed between 2008-2020 about Employees' perception of hygiene in the catering industry in Ankara (Turkey)?

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dc.authorid0000-0001-9724-9571en_US
dc.authorid0000-0002-7751-9789en_US
dc.authorid0000-0003-2324-6874en_US
dc.contributor.authorUçar, Aslı
dc.contributor.authorÜlger, Taha Gökmen
dc.contributor.authorÇakıroğlu, Funda Pınar
dc.date.accessioned2023-07-12T12:18:18Z
dc.date.available2023-07-12T12:18:18Z
dc.date.issued2021en_US
dc.departmentBAİBÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.description.abstractFood safety is a public health concern because foodborne diseases have been increasing in recent years due to several factors such as urbanization, globalization and changes in consumer habits. Many countries in the world, including Turkey have upgraded their laws about food and personnel hygiene in the catering industry and undertaken changes to the organizational structure of their regulatory institutions to protect consumers' health. In this study, it was aimed to evaluate the perceptions of food processors on food safety and to determine whether there has been a change in this matter over the last 12 years. The data has been collected by conducting face to face interviews and having 500 employees from the sector fill in a questionnaire constructed for this purpose. The responses to the questionnaire have been measured by assigning 'hygiene perception points' to each respondent according to their replies. These hygiene perception points have been analysed in terms of gender, age, educational level and work experience of the employees involved. The results have revealed that employees between the ages of 26-34, women, university graduates have a higher level of perception of hygiene than other age groups, men, those with lower education levels, respectively. Hygiene perception points were found to be higher compared to the results obtained 12 years ago. The positive changes observed in the hygiene perception points are thought to result from the differences in the legislation of the years in which both studies were conducted. It is thought that the obligatory of providing hygiene and food safety training to individuals working in the catering sector with law changes leads to positive changes in the employees. Legally compulsory training activities can overcome many sanitation and safety problems that result from misinformed or uninformed employees.en_US
dc.identifier.citationUçar, A., Ülger, T. G., & Çakıroğlu, F. P. (2021). What changed between 2008–2020 about Employees' perception of hygiene in the catering industry in Ankara (Turkey)?. AIMS Public Health, 8(2), 275.en_US
dc.identifier.doi10.3934/publichealth.2021021
dc.identifier.endpage284en_US
dc.identifier.issn2327-8994
dc.identifier.issue2en_US
dc.identifier.pmid34017891en_US
dc.identifier.startpage275en_US
dc.identifier.urihttp://dx.doi.org/10.3934/publichealth.2021021
dc.identifier.urihttps://hdl.handle.net/20.500.12491/11277
dc.identifier.volume8en_US
dc.identifier.wosWOS:000663631000005en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorÜlger, Taha Gökmen
dc.language.isoenen_US
dc.publisherAmer Inst Mathematical Sciences-Aimsen_US
dc.relation.ispartofAims Public Healthen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectFood Safetyen_US
dc.subjectPerception of Hygieneen_US
dc.subjectFoodborne Illnessen_US
dc.subjectFood Safety Knowledgeen_US
dc.subjectHandlersen_US
dc.subjectAwarenessen_US
dc.titleWhat changed between 2008-2020 about Employees' perception of hygiene in the catering industry in Ankara (Turkey)?en_US
dc.typeArticleen_US

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