Food safety knowledge levels of gastronomy/culinary arts students and food workers in Southern Turkey

This research was aimed to analyze the food safety knowledge levels between gastronomy and culinary arts students work-ers in Çukurova Region of Turkey. A total 155 participants (80 students, 75 workers) have partici-pated this cross-sectional study. The overall scores workers were 89.33% 78.89% respectively, more all sections (p<0.001). Hy-giene certification, occupa-tion, working estab-lishments had a significant association with scores; however, gender, marital status, age, education level, frequency hygiene education, work-ing experience, monthly in-come no as-sociation their (p>0.05). positive correla-tion found receiving hy-giene education; but cor-relation any busi-ness, graduated high schools, age stu-dents More gaps both groups been about time-temperature con-trol, holding/storage tem-perature, cross-contamination. Finally, it is important measure reflection training on practices make regular ensuring safety.