Akademik Veri Yönetim Sistemi
XI. Food Technology International Symposium, Murcia, İspanya, 11 - 12 Mayıs 2023, ss.59
This study aims to assess the trainers' needs on food safety and hygiene practices of the HoReCa (hotel, restaurant and catering) staff through a survey. Primary data were collected using a self-completed questionnaire in Turkiye. A questionnaireconsisting of a total of 22 questions on training needs was used as a data collection tool and carried out with 38 participants (23 women and 15 men). While approximately 40% of the participants are in the 30-40 age range, 89% of the participants have a graduate degree (M.Sc. or Ph.D.) in terms of academic level. From the answers, it's clear that the infrastructure opportunities to implement food safety practices in the institutions where educators work emerges. Participants agree that it is mandatory for HoReCa employees to attend a training course on food safety and hygiene practices. It was concluded that all of the issues related to food safety recommendations from expert are significantly important (p<0.05). There is a need for a corporate education philosophy on an industrial approach. It may be effective for educational materials to include measurement and evaluation. E-learning based training materials may have significant contributions to orientation in cases where new beginners or in-enterprise workers are involved. It is necessary to track the training and an incentive mechanism is needed. It was emphasized that people needed specialized trainings according to their fields and task descriptions. This situation brings the need to increase the number of personnel in the enterprises.
Therefore, our results could be an important starting point for designing ways to improve food safety and hygiene practices in the HoReCa and beyond. This project supported by European Union, Erasmus+ under the grant number of 2021-1-SK01-KA220-VET-000034652.
Keywords: HoReCa, food safety management, hygiene practices, consumer product safety, staff qualifications.