Factors Related to Hygiene Safety Standards of Food Establishments and Tourist Accommodations: A Case Study of Tourist Attractions in the Upper Tapi Basin

Abstract

This cross-sectional descriptive study aimed at two main objectives: 1) to investigate the hygiene safety standards of tourism establishments and 2) to examine the factors related to the level of hygiene safety standards in these establishments. The study found that the majority of the respondents were females (64.44%) and held a bachelor's degree or higher (47.40%). Most respondents also had more than five years of work experience (71.11%). The survey included 135 establishment of business, revealing that most establishments had an area of over 200 square meters (59.26%). On average, these hotels employed approximately 12.25 staff members and operated more than six days per week (63.70%), with an average operating period of 10.05 years. An overall evaluation of hygiene standards across four aspects of the workplace indicated that these standards were at a moderate level at an average of 3.14 (SD=0.03). Furthermore, the analysis of factors related to hygiene standards revealed a significant correlation (p<0.05) with education, work experience, store size, number of employees, days of operation, operating period, attendance at training sessions, and receipt of supportive activities or materials.