Tokuc, BurcuEkuklu, GalipBerberoglu, UfukBilge, EsraDedeler, Hasan2024-06-122024-06-1220090956-7135https://doi.org/10.1016/j.foodcont.2008.08.013https://hdl.handle.net/20.500.14551/21148The purpose of this study was to evaluate the knowledge, attitudes and practices among food service staff with regards to food hygiene in hospitals in Edirne, Turkey, and to provide baseline data for implementing HACCP in hospital food services by carrying out a questionnaire by a face-to-face interview. The current study shows that food service staff in Edirne hospitals have insufficient knowledge regarding the basics of food hygiene. And also revealed a discrepancy between attitudes and practices towards food hygiene. There is an immediate need for continuous training among food handlers regarding safe food handling practices. (C) 2008 Elsevier Ltd. All rights reserved.en10.1016/j.foodcont.2008.08.013info:eu-repo/semantics/closedAccessFood HandlersKnowledgeAttitudesPracticesHospitalsOutbreakHandlersArticle206565568Q1WOS:0002644702000072-s2.0-60449096952Q1