Determination of Nutritional and Food Safety Knowledge of Chefs

Abstract

Mass food production in food and beverage enterprises is an important process involving many risks. For this reason, it is important that the personnel working in food production are competent in nutrition and food safety. This research aims to determine the nutritional and food safety knowledge level of kitchen chefs. The universe of the research consists of chefs working in fourstar and five-star hotels and first-class restaurants in Sakarya and Kocaeli provinces. The sample size was determined to be 265 and 280 kitchen chefs were reached. Survey was used as data collection tool. Survey consists of demographic questions and nutritional and food safety knowledge level scales. Participants obtained certain scores according to their responses to the statements. Nutritional and food safety knowledge level of the participants; It has been classified into four groups as low, medium, good and very good. As a result of the research, it was determined that the nutrition and food safety knowledge level of the kitchen chefs was found to be at a good level and it was suggested that the most important factor in the increase of the nutrition and food safety knowledge level was education.