Ayaz, NurettinAcar, Ayşegül2024-09-292024-09-292020https://doi.org/10.21325/jotags.2020.564https://search.trdizin.gov.tr/tr/yayin/detay/368216https://hdl.handle.net/20.500.14619/10554The 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.eninfo:eu-repo/semantics/openAccessArticle10.21325/jotags.2020.56456815523682168