TY  - JOUR
T1  - Perceptions of Hygiene among Staff Working in Food Companies
AU - Sanlier, Nevin AU - Turkmen, Fatih 
JO  - Research Journal of Medical Sciences
VL  - 4
IS  - 3
SP  - 231
EP  - 237
PY  - 2010
DA  - 2001/08/19
SN  - 1815-9346
DO  - rjmsci.2010.231.237
UR  - https://makhillpublications.co/view-article.php?doi=rjmsci.2010.231.237
KW  - Catering
KW  - cook
KW  -service staff
KW  -cleaning staff
KW  -dishwashers
KW  -food hygiene perception
KW  -food hygiene awareness
AB  - Foods prepared without following hygiene rules result primarily in food poising and many other diseases that have negative effects on human health. The present study was designed and conducted to detect hygiene perception of the staff employed in the food companies operating in Ankara, the capital city of Turkey. Educational level was found to be significantly correlated to food hygiene perception scores (r = 0.159, p<0.05), personnel hygiene perception scores (r = 0.032, p<0.05) and kitchen equipment hygiene perception scores (r = 0.093, p<0.05). In addition, cooks were observed to get higher hygiene perception scores when compared to the other occupational groups included in the present study (142.9013.98). The lowest hygiene perception scores were taken by the cleaning staff (p<0.05).
ER  -