Abstract

In food production process, kitchen employees have an important role in terms of food safety. This research aims to determine the level of knowledge of food safety of employees in the kitchen of the five-star hotels in the Alanya district of Antalya and has a descriptive study feature. The purposive Sampling method was used and due to the time and cost limitations, only the kitchen employees in Alanya who are working in Okurcalar town were included in this research. Questionnaire form used as data collection method. The obtained data analyzed by statistical package program. Percentage, frequency, and chi-square analysis results are given. As a result of the research, it is seen that the ratio of having a food safety training is higher among the personnel working all year compared to the seasonal workers. Although it seems that the working year has an impact on having information about food safety, it has been revealed that one-quarter of the participants have never heard of the HACCP system.

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