Evaluating the Sanitary Conditions of Food Cycle in Companiesʹ Restaurants

Document Type : Original Article

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Faculty of Tourism and Hotels, University of Sadat City

Abstract

The study aims to identify the evaluation of health requirements for the food cycle in the restaurants Therefore, a random sample was chosen from workers in factories and companies in the new industrial cities who prepare meals and those meals are given to them. (74) Questionnaires were distributed to workers in companies ’restaurants, and a number (54) valid for statistical analyses were compiled at a response rate of 73%. And (589) questionnaires were distributed to workers provided to them in factories and companies, and a number (487) valid for statistical analysis with a response rate of 82.7. The study reached the relative deficiency in all stages of the food cycle, starting from the purchase to the service, as well as the relative deficiency in the availability of health requirements in the company’s restaurant. The study also showed that the presence of deficiencies in the degree of availability of health requirements in the workers involved in preparing and serving meals. The study also highlighted the presence of deficiencies in the degree of availability of health requirements in the meals provided to workers in the corporate restaurant. The study recommended the need to emphasize the availability of health requirements at all stages of the food cycle, emphasizing the assignment of corporate restaurant management to specialists in the food process and not attributing it to corporate executives who are not experienced or familiar with the health requirements of the food cycle, working to improve health practices for those who are preparing and providing the service in terms of personal hygiene.

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