Food allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey

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dc.contributor.authorLokman, Uğur
dc.contributor.authorAkoğlu, Aylin
dc.date.accessioned2024-06-13T20:13:54Z
dc.date.available2024-06-13T20:13:54Z
dc.date.issued2022
dc.departmentFakülteler, Mimarlık ve Tasarım Fakültesi, Gastronomi ve Mutfak Sanatları Bölümü
dc.description.abstractThe purpose of this study is to determine the food allergy knowledge, attitudes and practices of food handlers working in five-star hotel kitchens in Turkey and to explore the association between the obtained scores and handlers’ demographic and working characteristics. A cross-sectional survey involving 450 food handlers in the state of Istanbul, Ankara and Antalya, in Turkey, was conducted using a paper-based questionnaire. The total knowledge score of the participants was 11.89 ±2.22 (max 17), attitude score 60.63 ±10.34 (max 75) and practice score 55.60 ±8.01 (max 65). In the comparison based on demographic characteristics; the knowledge (12.10 ±2.15) and practice (56.33 ±5.91) scores of the food handlers who received food allergy training in the hotel they work were found to be significantly higher than those who did not receive food allergy training (p<0.05). Food allergy knowledge of food handlers was evaluated as "average", attitude as "positive", and practice as "low risk practice". The results obtained are expected to contribute to the development of food allergy policies, procedures, and the planning of the necessary trainings for reducing the risks of food allergies and preventing fatal allergic reactions.
dc.identifier.doi10.3153/FH22003
dc.identifier.endpage34
dc.identifier.issn2602-2834
dc.identifier.issue1
dc.identifier.startpage23
dc.identifier.trdizinid501142
dc.identifier.urihttps://doi.org/10.3153/FH22003
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/501142
dc.identifier.urihttps://hdl.handle.net/11501/779
dc.identifier.volume8
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorLokman, Uğur
dc.institutionauthorid0000-0002-3004-2303
dc.language.isoen
dc.relation.ispartofFood and Health
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectFood Allergy
dc.subjectKnowledge
dc.subjectAttitude
dc.subjectPractices
dc.subjectFood Handlers
dc.subjectHotel Kitchen
dc.titleFood allergy knowledge, attitudes, and practices of food handlers working in the five-star hotel kitchens in Turkey
dc.typeArticle

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