Evaluation of knowledge, attitude and practices regarding food safety of fish restaurant employees

In this thesis, it was aimed to evaluate the knowledge, attitudes, and practices of the employees in fish restaurants operating in Antalya province and to determine the relationship among these variables. In the study, quantitative research design was selected, and data were collected by the questionnaire method. The survey was conducted face-to-face with 223 participants working in fish restaurants in Antalya between October and November in 2020. When the survey results were examined, it was determined that the food safety knowledge of the employees in fish restaurants showed a significant difference compared with their industry experience (P<0.05). It has been observed that employees with less than 5 years of industry experience have the least food safety knowledge, while those with more than 10 years of experience have higher food safety knowledge than other employees. According to the t test analysis, it was determined that the knowledge of the employees who received food safety training in fish restaurants was statistically significant and higher than those who did not receive food safety training (P<0.05). According to the correlation analysis conducted to determine whether there was a significant relationship between the knowledge, attitudes, and practices of restaurant employees regarding food safety, it was determined that there was a significant and positive relationship between them (P<0.05). As a result, the five hypotheses predicted in the study were accepted and it was concluded that the knowledge, attitudes, and practices of the employees in fish restaurants were generally sufficient.