In-house responses and anxiety levels of commercial kitchen employees towards new COVID 19 food safety regulations
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.
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283001
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0x95644003c57E6F55A65596E3D9Eac6813e3566dA
Article ID:
283001
Unique Identifier:
10.1080/15378020.2022.2027199
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Scimatic Chain (ID: 481)
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