Importance Of Food Safety Knowledge, Attitudes and Practices in Floating Hotels

Authors

1 Researcher, Faculty of Tourism and Hotels, Luxor University, Egypt

2 Faculty Of Tourism and Hotels, Fayom University, Egypt

3 Faculty 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

International Journal of Tourism and Hospitality Management
Volume 7, Issue 2
December 2024
Pages 240-252

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