Determination of hygiene, food safety knowledge and practise levels of hotel kitchen employees: The case of Ayvalık

Food safety and hygiene are vital concepts for the establishments producing food and beverage. This concept is related to the supply, storage, production and presentation of food and beverage products in a healthy, clean and hygienic way, by removing all factors that harm human health. Therefore, consumers who buy products also attach importance to food safety and hygiene practices, and this may affect their preferences. Ensuring food safety and hygiene is also possible with employees who are knowledgeable and able to practise correctly. The aim of this study is to determine the level of knowledge and practice of hotel kitchen employees on food safety and hygiene. The research data were obtained from 336 people working in the kitchens of hotels in Ayvalık. According to the results of the research, it has been determined that the knowledge level of the kitchen workers on food safety and hygiene is at a good level, and at the same time, they frequently perform practises of food safety and hygiene, although there are some practising deficiencies. In the study, also, in food safety and hygiene practises; educated on food safety and hygiene, experience in the kitchen and work position caused significant differences.