Food safety in food service

Now they’re citing my lab in Turkey.

OK, I had a bunch of qualified people, and I’m putting the band back together to write a book.

These Turkey folks don’t know shit.

Neither does Marler.

The purpose of this study is to examine the food safety knowledge of foodservice staff in fast-food restaurants in a Turkish context. Data for this empirical investigation was gathered from a sample of full-time foodservice staff at the different fast-food restaurants in Ankara/Turkey. Respondents self-administered the questionnaires. The total number of 165 questionnaires was obtained in the research location. Results based on the descriptive statistics, staff works in fast food restaurants in Ankara are not knowledgeable on foodborne/food poisoning and the training rate is not at the satisfactory level. In addition, t-test result demonstrates that female respondents are more knowledgeable compared to males. This paper provides implications for managers in terms of minimising the negative effects of foodborne diseases and maximising the employees’ food safety knowledge in a service setting where the food industry is increasing. Theoretically, the current study by examining the food safety knowledge of restaurant staff and providing insights into the foodborne disease in a developing touristic destination lends further contribution to the related literature.

Assessing the food safety knowledge of fast-food restaurant staff in Ankara/Turkey: some strategies from managerial approach

Middle East Journal of Management,

Kerem Kaptangil, Mustafa Daskin