Endüstriyel Mutfak Personelinin Gıda Hijyeni Bilgisinin Belirlenmesi

Öz

Bu tez, toplu tüketim yerlerinde çalışan personelin mutfak hijyeni konusundaki bilgi düzeyini ve farkındalığını ortaya koymayı amaçlamıştır. Ankara’da endüstriyel mutfaklara sahip kamu kurumu yemekhaneleri, restoranlar ve kafeterya-kantin mutfaklarında çalışan toplam 300 personele anket uygulanmıştır. Anket sonuçlarının istatistiki olarak değerlendirilmesi Parametrik test varsayımlarının kontrolü için normal dağılıma uygunluk açısından Shapiro-Wilk testi, varyansların homojenliği açısından ise Levene testi kullanılmıştır. İki grup arasında istatistiksel karşılaştırmada anlamlı bir farklılık olup olmadığını değerlendirmek için Student “t” testi kullanılırken daha fazla grup arasında karşılaştırma yapmak için ise tek yönlü varyans analizi (ANOVA) yöntemi kullanılmıştır. Araştırmada uygulanan hijyen kontrol formlarına göre: 3 kamu kurumu, 7 restoran ve 5 kafeterya-kantin olmak üzere toplam 15 mutfakta işletme standartlarının %53.3'ünün yönetmeliklere uygun olmadığı ve endüstriyel mutfaklarda çalışan personelin hijyen ile prosedür standartlarına uyumunda eksiklikler tespit edilmiştir. Bu eksikliklerin giderilmesi için personel alımlarında adayların gıda hijyen bilgisi, yaş, deneyim, kişisel beceri ve alışkanlıkları gibi faktörlere dikkat edilmesi gerektiği vurgulanmaktadır.

Anahtar Kelimeler

• Gıda Hijyen
• Personel Hijyeni
• Gıda Güvenliği

Determınatıon Of Food Hygıene Knowledge Of Industrıal Kıtchen Personnel

Abstract

The objective of this thesis was to ascertain the extent of knowledge and awareness of kitchen hygiene among personnel employed in public consumption establishments. A total of 300 personnel employed in public institution canteens, restaurants and cafeteria-canteen kitchens with industrial kitchens in Ankara were surveyed. The survey results were subjected to statistical evaluation. Parametric test assumptions were tested for conformity to normal distribution using the Shapiro-Wilk test, while homogeneity of variances was assessed using the Levene test. The Student's 't' test was employed to ascertain whether a significant difference existed in the statistical comparison between two groups, whereas the one-way analysis of variance (ANOVA) method was utilized to facilitate comparisons between multiple groups. As evidenced by the results of the hygiene control forms utilized in the study, it was determined that 53.3% of the operating standards in a total of 15 kitchens, including 3 public institutions, 7 restaurants, and 5 cafeterias-canteens, were not in compliance with the regulations. Additionally, deficiencies in the compliance of the personnel working in industrial kitchens with hygiene and procedural standards were observed. In order to address these shortcomings, it is imperative that factors such as food hygiene knowledge, age, experience, personal skills and habits of the candidates be taken into account during the recruitment process.

Keywords

• Food Hygiene
• Personnel Hygiene
• Food Safety

Kaynakça

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