The Food Safety Concern Level of Tourists That Experienced Ortaklar Cop Sis* Restaurants

Cevdet Avcikurt, Aysen Acun Koksalanlar, Fusun Esenkal Cozeli


The aim of this study is define the food safety concern level of tourists that have experienced Ortaklar Cop Sis Restaurants. The questionnaire that prepared in this direction has been applied to 174 tourists that are used Ortaklar Cop Sis Restaurants between the dates of 23-26 September 2017. According to the research, three statements has been defined as the least upsetting conditions which are freeze storage, fat and cholesterol ratio and the restaurant not having the food safety certificate. On the other hand, the most concerned situations has been defined as the employee’ inattentive behaviors about personal hygiene, mad cow and bird flu diseases, and the place that where the food is preparing is not being healthy. It appeared that the 39 participants (%22,4) marked 1 point when they have been asked sufficiency of food safety level of the restaurants. While 49 participants (%28,2) marked 1 point to sufficiency of food safety in Turkey, 30 participants (%17,2) marked 5 points. It has been determined that participants learned the information about food safety mostly from radio and TV (%63,2). It has been also determined that as the maximum number of the participants which are 84 (%48,3) got knowledge about Iso9001 in terms of food safety information systems. Again, it has been determined that the women participants has more concern than the men participants.

Keywords: Ortaklar, Skewers, Food Safety, Concern Level

DOI: 10.7176/JSTR/6-01-01

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ISSN (online) 2422-8702