Author(s): Seda DERİNALP ÇANAKÇI Tuncay ÇANAKÇI
This research was conducted to demonstrate food safety practices in three-, four-, and five-star hotel kitchens and to examine the relationship between star ratings and food safety practices. The study was carried out in three, four and five star hotels in the provinces of Adana and Mersin. A total of 25 hotels, 5 five star, 13 four star, 7 three star, which were included in the survey, were interviewed face to face with kitchen chefs. 21 of the hotels are independent, 2 are national and 2 are international. According to the research done, 5-star hotel enterprises all provide their employees with hygiene education. In addition, the rate of 4-star hotel management participating in the survey and training hygiene for its employees is 91% while the rate of 3-star hotel enterprises is 71%. 43% of 3-star hotel enterprises, 62% of 4-star hotel enterprises and 20% of 5-star hotel enterprises have written rules on food safety. It has been observed that the preparation and cooking sections are separated in all 5 star hotel enterprises. On the other hand, observations have shown that 71% of 3-star hotel enterprises and 92% of 4-star hotel establishments have separate preparation and cooking sections.
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