Restaurant business operatorsʹ knowledge of food hygiene and their attitudes toward official food control affect the hygiene in their restaurants

We surveyed the knowledge and attitudes of restaurant business operators (RBOs) with respect to their restaurantsʹ hygiene. A total of 82 RBOs were interviewed and a hygiene evaluation was performed in each of the restaurants by one researcher. Fifty-six food control officials responded to an electronic questionnaire. Based on our results, positive correlations exist between hygiene knowledge of the RBOs, their attitudes toward food hygiene and official food control, and their restaurantsʹ hygiene level. Proper justification of control measures used by food control officials and a negotiative approach appear to be highly important for improving restaurant hygiene.