GASTRONOMİ VE AŞÇILIK ÖĞRENCİLERİNİN GIDA HİJYENİ VE GIDA GÜVENLİĞİ KONUSUNDA BİLGİ, TUTUM VE UYGULAMA DÜZEYLERİNİN ÖLÇÜLMESİ

Abstract

In order to ensure food hygiene and safety, the level of knowledge of workers in food production areas need to be sufficient. The purpose of this study is to determine the level of knowledge, attitude and practice of food safety in the students of Gastronomy and Culinary Arts and Cookery department where the probability of employment in the sector is high in the future periods. In accordance with this purpose, a survey was conducted on a total of 386 students from different gastronomy and culinary arts and culinary departments in different universities on food hygiene and safety, factors that cause food deterioration, storage conditions of food and some problems with some pathogens. According to the results of the research; Cross-contamination, correct storage of food and beverages according to time and temperature conditions, food and food-borne diseases that increase the risk of illness, and participants who are most at risk of disease are at a moderate level of knowledge and practice. Nevertheless, it has been found that students' knowledge of pathogens and the related foods is very low.