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The Applıcatıon Of Women Towards Food Safety

Suzan Şeren Karakuş, Saime Küçükkömürler.

Abstract
Objective: This study aims to determine the applications of women towards food safety during purchasing, preparing, cooking, storing foods and factors affecting these implementations.
Tools and Method: The study included 300 women, who resided in Ankara, were randomly chosen, were volunteered to join study and were responsible for purchasing and preparing food. The survey used in the study consisted of sections as demographical information, food purchasing, food cooking, vehicle hygiene, and personal hygiene. The frequencies of women in implementing these practices towards women were scored and statistical operations were made according to these scores.
Findings: 28.0% of the women participating in the study were high school graduate, and 44.3% of them were university graduate. Their average age was 35.43±11.39 years. The lower the ages of women were, the significantly higher their food purchasing scores (FPRS), food preparing scores (FPS), food storing score (FSS), personal hygiene score (PHS) and total food security score (TFSS) were (p< 0.05). The increase in the income levels of women results in the increase in FPS (p= 0.015) and vehicle hygiene score (VHS) (p= 0.007). Statistically significant difference was found between education levels and FPRS and food cooking score (FCS) (p< 0.005).
Result: Educational and income levels of women affect their applications towards food safety. The individuals domestically responsible for food preparing require education to provide hygiene in food preparing, storing, etc. applications. Women should be given trainings about food safety and personal hygiene.

Key words: Food safety, Food Hygiene, Kitchen, Nutrition, Women


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