In-house responses and anxiety levels of commercial kitchen employees towards new COVID 19 food safety regulations

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ID: 283001
2022
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Abstract
ABSTRACT The development of COVID-19 into a global epidemic has made it necessary to regulate foodservice practices to minimize the risk of transmission. The main purpose of this study is to determine the effects of awareness, perception, and anxiety levels of kitchen staff on attitudes toward the implementation of new practices regarding novel COVID-19 regulations. Empirical data were collected from 721 kitchen staff working at certified food and beverage establishments, hotels, and restaurants in Turkey. The study results indicated a negative correlation between attitude toward application and anxiety and a positive correlation between awareness and attitude. Significant differences were also detected in the dimensions of awareness, perception, anxiety, and attitude regarding the demographic features of the participants. Kitchens are the nerve center of the foodservice industry. The study extends the value of the in-house (kitchen) responses to improve the food handling practices in commercial kitchens regarding the implementation of new COVID-19 regulations.
Reference Key
sarıışık2022inhouse Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors M. Sarıışık; Serkan Sengul; B. Okumus; V. Ceylan; Alper Kurnaz; Mustafa İnanç Kapucuoğlu
Journal journal of foodservice business research
Year 2022
DOI
10.1080/15378020.2022.2027199
URL
https://www.semanticscholar.org/paper/b7cb9e68baa66d725826c3e4289485b44d7308d1
Keywords
safety anxiety regulations employees food commercial levels covid Kitchen in-house responses towards

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