Evaluating the Food Safety Knowledge, Attitudes and Practices (KAP) of Kitchen Staff in Economy Hotels in Cairo and Giza
Zaki, M., Helmy, N. (2014). Evaluating the Food Safety Knowledge, Attitudes and Practices (KAP) of Kitchen Staff in Economy Hotels in Cairo and Giza. EKB Journal Management System, 11(1), 137-153. doi: 10.21608/jaauth.2014.54078
Michael Magdy Zaki; Nahla Mohamed Helmy. "Evaluating the Food Safety Knowledge, Attitudes and Practices (KAP) of Kitchen Staff in Economy Hotels in Cairo and Giza". EKB Journal Management System, 11, 1, 2014, 137-153. doi: 10.21608/jaauth.2014.54078
Zaki, M., Helmy, N. (2014). 'Evaluating the Food Safety Knowledge, Attitudes and Practices (KAP) of Kitchen Staff in Economy Hotels in Cairo and Giza', EKB Journal Management System, 11(1), pp. 137-153. doi: 10.21608/jaauth.2014.54078
Zaki, M., Helmy, N. Evaluating the Food Safety Knowledge, Attitudes and Practices (KAP) of Kitchen Staff in Economy Hotels in Cairo and Giza. EKB Journal Management System, 2014; 11(1): 137-153. doi: 10.21608/jaauth.2014.54078

Evaluating the Food Safety Knowledge, Attitudes and Practices (KAP) of Kitchen Staff in Economy Hotels in Cairo and Giza

Journal of Association of Arab Universities for Tourism and Hospitality
Article 21, Volume 11, Issue 1, 2014, Page 137-153  XML PDF (240.23 K)
Document Type: Original Article
DOI: 10.21608/jaauth.2014.54078
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Authors
Michael Magdy Zaki1; Nahla Mohamed Helmy2
1Hotel Management Department, Faculty of Tourism and Hotel Management, South Valley University
2Hotel Management Department, Sinai High Institute for Tourism and Hotels
Abstract
The research aims at evaluating the food safety knowledge, attitudes and practices (KAP) of kitchen staff in economy hotels in Cairo and Giza governorates. This is to identify the weak points in food safety KAP of kitchen staff and propose the development plan. Food safety evaluation is applied in 12 economy hotels as a field survey sample representing 20% of total economy hotels in Cairo and Giza. The research utilizes three analytical tools: interview with the executive chef of each hotel, food safety checklist in kitchen area and food safety test to 3 chefs per each hotel. Sample selection considers variation in geographical distribution and hotel classification. Findings clarify that the overall evaluation of food safety KAP of kitchen staff is poor. The weaknesses are focused on incorrect food storage, improper thawing processes, mishandling of uncooked food and inappropriate preservation of hot and cold food temperature. The research recommends the development of food safety academic curricula with additional practical test. It also proposes the arrangement of food safety seminars by concerned ministries. Finally, it suggests the necessity of creating a food safety operational standards and instruction guide in economy hotels.
Keywords
Quality; academic programs; NARS; Program Accreditation
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