Özet:

It is seen as the best way to provide necessary and sufficient training to the individuals who will work in the field in order to take measures to prevent the emergence of food-borne risks in the food and beverage sector. In this context, it is thought that it is important to understand the food safety knowledge level and practice behaviors of future chef candidates within the scope of the national occupational standard and to produce appropriate solutions in order to minimize possible food-related problems. In this context, it is aimed to determine the food safety knowledge level and application behaviors of the students who are educated in the food and beverage services program. The universe of the research was reached to 544 students studying in the food and beverage services program of Vocational and Technical Anatolian High Schools in Ankara. The data obtained from the study were analyzed using the statistical package program (SPSS) and the test analysis program (TAP) package program. As a result of the analysis, the level of food safety knowledge of the students at the food production stages; While they were knowledgeable about food safety during preparation (64%) and preservation (57%) in the kitchen, it was determined that their level of food safety and HACCP knowledge was insufficient in the service-presentation (40%) and cooking (39%) stages. It has been determined that the students' knowledge of food safety (64%) is mostly acquired through the education they receive, so school education plays a major role. As a result of the research, it is suggested that teachings about the stages of cooking and serving should be emphasized, and in order for the theoretical education to be permanent, it is recommended to focus on the practical lessons in which the theoretical knowledge is transferred into practice.

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