Importance Of Food Safety Knowledge, Attitudes and Practices in Floating Hotels | ||||
| International Journal of Tourism and Hospitality Management | ||||
| Volume 7, Issue 2, December 2024, Page 240-252 PDF (286.23 K) | ||||
| DOI: 10.21608/ijthm.2024.393764 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Ahmed Mustafa Mohammed 1; Mohammed Abed El Wahab2; Michael Magdy Zaki3 | ||||
| 1Researcher, Faculty of Tourism and Hotels, Luxor University, Egypt | ||||
| 2Faculty Of Tourism and Hotels, Fayom University, Egypt | ||||
| 3Faculty of Tourism and Hotels, Luxor University, Egypt | ||||
| Abstract | ||||
| The research aims at illustrate the importance of food safety knowledge, attitudes and practices (KAP) in Floating hotels. Because Food is a basic human need that plays a vital role in the sustenance of life. Its safety, however, has become a major concern to the food industry given that the consumption of contaminated food and water contributes to a myriad of health problems the world over. Although food prepared and served at the restaurants may look clean and taste delicious, it may have been contaminated by biological, chemical or physical hazards during the preparation procedures from the source through to service. The Kitchens are viewed as the major sources of contaminations from poor sourcing and handling practices which include undercooking, poor personal hygiene, and use of unclean equipment, inappropriate storage and incorrect holding temperatures. Despite extensive investment in training of food handling personnel, food-borne eases remain a contentious problem to both developed and developing nations. | ||||
| Keywords | ||||
| Food Safety Knowledge; Food Safety Attitudes and Food Safety Practices | ||||
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