Sariisik, MehmetSengul, SerkanOkumus, BendegulCeylan, VeliKurnaz, AlperKapucuoglu, Mustafa Inanc2024-09-252024-09-2520231537-8020https://doi.org/10.1080/15378020.2022.2027199https://hdl.handle.net/20.500.12491/12751The 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.eninfo:eu-repo/semantics/closedAccessanxietyattitudesCOVID-19 regulationsKitchen employeesArticle10.1080/15378020.2022.20271992634504772-s2.0-85123792352Q2