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<p>This study was conducted in 110 food and beverage establishments in Safranbolu, which are crucial tourism destinations, to examine deficiencies in food safety knowledge among 283 food handlers. It utilized direct interview method. The data were presented based on the number–percentage ratio obtained from the cross-tabulation test utilizing statistical analysis software. Based on the survey results, it was determined that the majority of the staff were male (62%) and aged 40&#xa0;years and above (33%). The majority of the male staff had graduated from high school (32%). A total of 41% had worked in food handling professions for 5&#xa0;years or less, and the majority were employed as cooks (50%). There were 51 food handlers (18%), who had taken training for food safety courses. The study revealed that most food handlers (76.3%) working in the sectors did not know the differences in the meaning of the terms cleaning and sanitization (<i>p</i> &lt; 0.05). There were also significant relationships between the outcomes for patients consuming raw eggs and cooked rice (<i>p</i> &lt; 0.05), as well as the claim "safe thawing of chicken left out on the bench in order to defrost frozen chicken" (<i>p</i> &lt; 0.05). Moreover, 191 food handlers (67.5%) with a cough and sore throat reported going to work (<i>p</i> &lt; 0.05). They also expressed their food safety knowledge through practical experience and perceived information rather than scientific data. These data will help in creating educational resources based on safe practices of food handling, where food safety practicability will protect environmental pollution.</p>

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Food safety knowledge among food handlers in Safranbolu, Turkey

  • 期刊论文

  • 发表日期：

    2025年6月27日

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  • Mehmet Ertas,
  • Birsen Bulut-Solak

摘要

This study was conducted in 110 food and beverage establishments in Safranbolu, which are crucial tourism destinations, to examine deficiencies in food safety knowledge among 283 food handlers. It utilized direct interview method. The data were presented based on the number–percentage ratio obtained from the cross-tabulation test utilizing statistical analysis software. Based on the survey results, it was determined that the majority of the staff were male (62%) and aged 40 years and above (33%). The majority of the male staff had graduated from high school (32%). A total of 41% had worked in food handling professions for 5 years or less, and the majority were employed as cooks (50%). There were 51 food handlers (18%), who had taken training for food safety courses. The study revealed that most food handlers (76.3%) working in the sectors did not know the differences in the meaning of the terms cleaning and sanitization (p < 0.05). There were also significant relationships between the outcomes for patients consuming raw eggs and cooked rice (p < 0.05), as well as the claim "safe thawing of chicken left out on the bench in order to defrost frozen chicken" (p < 0.05). Moreover, 191 food handlers (67.5%) with a cough and sore throat reported going to work (p < 0.05). They also expressed their food safety knowledge through practical experience and perceived information rather than scientific data. These data will help in creating educational resources based on safe practices of food handling, where food safety practicability will protect environmental pollution.