Measurement of food hygiene knowledge levels of employees in the catering producti̇on and mass consumption sector: Tekirdag / Hayrabolu sample

In this study, a survey was conducted by face to face interviewing all 121 employees working in 71 businesses operating in Tekirdag / Hayrabolu county and its related communities. All of the universe was used as a sample of the research. In the survey, a personal questionnaire consisting of 7 personal information, 33 questionnaires (Five-Likert Type), food safety and hygiene information. It is aimed to measure the food hygiene knowledge level of the employees according to the obtained data. The independent variables of the study are gender, age, education status, occupation, duration of working in food operation, vocational education and employees' self-knowledge. The dependent variable of the research is information and behaviors related to food hygiene. According to the results obtained during the study, 52.1% of the participants were male (n=63) and 47.9% were female (n=58). The answers given by participants vary according to gender, age, educational status, duration of study, vocational training, occupational groups and their level of knowledge (p>0.05). In 6 out of 33 Five-Likert type different propositions, response rate of respondents was below 50% and differences analysis was repeated for these propositions. When the results are analyzed, it is concluded that there is a statistically significant difference in terms of gender, age and vocational education in some propositions (p <0.05). As a result, it is considered that continuous and qualified training should be provided for the personnel working in the catering production and mass consumption sectors in Tekirdag / Hayrabolu district to be better together with the food hygiene knowledge levels.