A research on food safety knowledge and practices of tourism employees

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dc.contributor.authorAyaz, Nurettin
dc.contributor.authorAcar, Ayşegül
dc.date.accessioned2024-09-29T16:29:29Z
dc.date.available2024-09-29T16:29:29Z
dc.date.issued2020
dc.departmentKarabük Üniversitesien_US
dc.description.abstractThe aim of the study is to reduce potential risk of food safety practices at the level of tourismemployees and to raise awareness for appropriate food safety practices. In this research, theknowledge about food safety of individuals employed in food and beverage units for tourismpurposes, and observed food safety practices specific to Karabük, Bartın, Kastamonu and Sinopprovinces of Turkey are given. Quantitative and qualitative methods were used together in thisprocess. In the results of the study, the average food safety knowledge for employees wascalculated as 4.05.en_US
dc.identifier.doi10.21325/jotags.2020.564
dc.identifier.endpage568en_US
dc.identifier.issue1en_US
dc.identifier.startpage552en_US
dc.identifier.trdizinid368216en_US
dc.identifier.urihttps://doi.org/10.21325/jotags.2020.564
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/368216
dc.identifier.urihttps://hdl.handle.net/20.500.14619/10554
dc.identifier.volume8en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofJournal of Tourism and Gastronomy Studiesen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.titleA research on food safety knowledge and practices of tourism employeesen_US
dc.typeArticleen_US

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