Socio-demographic determinants of good food safety practices for young, educated food handlers in Türkiye

Abstract

Food handlers' poor food safety practices increase the risk of foodborne diseases. In this study, food safety practices varied significantly according to gender, age, grade level (student or graduate), and internship status but did not differ according to marital status and income. Correct cutting board use received the highest score (92.6%) among student and graduate food handlers. Double tasting, hand cleaning before food contact, and expiration date/first in-first out rule were scored over 90% correctly. Neglecting hand washing during peak hours (43.9%) and not washing the vegetables to be cooked (45.7%) took the lowest scores. Gender, age, and grade level determine whether food safety practices are good or poor. Men were found to be 0.2 times less likely than women to perform good food safety practices. Food handlers aged 25-30 were 0.1 times less likely to prepare safe food than individuals aged 18-24. It has been determined that the probability of safe food preparation of graduates is 0.1 times lower than that of students.