In-house Responses and Anxiety Levels of Commercial Kitchen Employees Towards New COVID 19 Food Safety Regulations

Keywords

Anxiety; attitudes; COVID-19 regulations; Kitchen employees

Abstract

The development of COVID-19 into a global epidemic has made it necessary to regulate foodservice practices to minimize the risk of transmission. The main purpose of this study is to determine the effects of awareness, perception, and anxiety levels of kitchen staff on attitudes toward the implementation of new practices regarding novel COVID-19 regulations. Empirical data were collected from 721 kitchen staff working at certified food and beverage establishments, hotels, and restaurants in Turkey. The study results indicated a negative correlation between attitude toward application and anxiety and a positive correlation between awareness and attitude. Significant differences were also detected in the dimensions of awareness, perception, anxiety, and attitude regarding the demographic features of the participants. Kitchens are the nerve center of the foodservice industry. The study extends the value of the in-house (kitchen) responses to improve the food handling practices in commercial kitchens regarding the implementation of new COVID-19 regulations.

Publication Date

5-2023

Original Citation

Sariisik, M., Sengul, S., Okumus, B., Ceylan, V., Kurnaz, A., & Kapucuoglu, M. I. (2023). In-house responses and anxiety levels of commercial kitchen employees towards new COVID 19 food safety regulations. Journal of Foodservice Business Research, 26(3), 450–477. https://doi.org/10.1080/15378020.2022.2027199

Document Type

Paper

Language

English

Source Title

Journal of Foodservice Business Research

Volume

26

Issue

3

College

Rosen College of Hospitality Management

Location

Rosen College of Hospitality Management

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