The Extent of Chefs' Commitment towards Implementing Food Safety Practices during Rush Time “Applied on Local Restaurants of Mansoura City”

Alaa, Mohammed; El Husseini, Mohamed

doi:10.21608/pijth.2023.287376

The Extent of Chefs' Commitment towards Implementing Food Safety Practices during Rush Time “Applied on Local Restaurants of Mansoura City”

Authors

Mohammed Alaa ¹
Mohamed El Husseini ²

¹ Hotel Studies Department, Faculty of Tourism and Hotels, Mansoura University

² Hotel Studies Department, Faculty of Tourism and Hotels, Mansoura UniversityHotel Studies Department, Faculty of Tourism and Hotels, Mansoura University

10.21608/pijth.2023.287376

Abstract

Food handlers, especially restaurant chefs, are a source of food contamination because they are often asymptomatic carriers of food poisoning. Restaurant health inspections by food hygiene professionals have been a major regulatory strategy to reduce the spread of restaurant-related foodborne diseases. This research aims to measure the commitment of chefs towards implementing food safety practises during rush hour in local restaurants in Mansoura city and analyse the differences in their commitment based on their demographic data. For achieving the research aim, 424 questionnaire forms were designed and distributed as a "test,", divided into (74) forms distributed through a personal interview with the chef, and (350) electronic questionnaire forms sent to a sample of chefs in local restaurants in Mansoura; the questionnaire forms were valid for statistical analysis by SPSS V.25. Most of the results indicated that the investigated chefs are not committed to implementing food safety practices, especially during peak times and crowding periods in the restaurant; this is due to their different and varying educational level, job level, years of experience, and time of training. Based on the results, some recommendations have been proposed to increase the commitment of chefs towards implementing food safety practises during the rush. Prominent recommendations included putting guidelines and instructions in clear places inside the kitchen to guide chefs on how to properly implement food safety practises in order to avoid the spread of food-borne diseases, especially during rush hour, and holding discussion sessions with chefs on food hygiene to inform them of the need for chefs to implement food safety practises during rush hour in the briefing meeting.

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