Author :
Abstract
This study aims to examine the attitudes and behaviors of students receiving training in university practice kitchens regarding food safety and hygiene practices. A quantitative research design was employed, utilizing a survey questionnaire as the data collection instrument. The surveys were administered to culunary program students at foundation universities in Istanbul. Ethical approval was obtained from the university’s ethics committee in 2022. The participants’ levels of awareness, attitudes and behavioral tendencies concerning hygiene practices were analyzed. The collected data provide insight into the current state of hygiene education in practice kitchens and help identify areas for improvement. The study seeks to contribute to the development of educational programs aimed at enhancing food safety awareness. As a result of the research, it was determined that students generally exhibit positive attitudes toward food safety and hygiene. When the findings of the study were analyzed in relation to demographic variables, it was concluded that attitudes toward food safety significantly differed based on age and gender. In particular, it was found that awareness of food safety was higher among younger individuals. Additionally, male students were observed to display more positive attitudes on this issue compared to female students. When attitudes toward hygiene behavior were examined in relation to demographic characteristics and type of high school attended, it was found that age and gender did not lead to significant differences. However, a statistically significant difference was identified based on the type of high school. Accordingly, students without a vocational high school background exhibited higher levels of hygiene-related attitudes, whereas those who graduated from vocational high schools were found to have lower levels of hygiene behavior attitudes.
Keywords
Abstract
This study aims to examine the attitudes and behaviors of students receiving training in university practice kitchens regarding food safety and hygiene practices. A quantitative research design was employed, utilizing a survey questionnaire as the data collection instrument. The surveys were administered to culunary program students at foundation universities in Istanbul. Ethical approval was obtained from the university’s ethics committee in 2022. The participants’ levels of awareness, attitudes and behavioral tendencies concerning hygiene practices were analyzed. The collected data provide insight into the current state of hygiene education in practice kitchens and help identify areas for improvement. The study seeks to contribute to the development of educational programs aimed at enhancing food safety awareness. As a result of the research, it was determined that students generally exhibit positive attitudes toward food safety and hygiene. When the findings of the study were analyzed in relation to demographic variables, it was concluded that attitudes toward food safety significantly differed based on age and gender. In particular, it was found that awareness of food safety was higher among younger individuals. Additionally, male students were observed to display more positive attitudes on this issue compared to female students. When attitudes toward hygiene behavior were examined in relation to demographic characteristics and type of high school attended, it was found that age and gender did not lead to significant differences. However, a statistically significant difference was identified based on the type of high school. Accordingly, students without a vocational high school background exhibited higher levels of hygiene-related attitudes, whereas those who graduated from vocational high schools were found to have lower levels of hygiene behavior attitudes.
