Yıl 2020, Cilt 18 , Sayı 2, Sayfalar 125 - 134 2020-06-27

İstanbul’daki Restoran Çalışanlarının Gıda Alerjisi Bilgi, Tutum ve Uygulamaları
Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey

Merih TATLI [1] , Aylin AKOĞLU [2]


Alerjik reaksiyonlardaki ölümcül vakaların sayısının artışıyla birlikte gıda alerjisi konusu, özellikle gıda çalışanlarının gıda alerjisi konusundaki yeterliliği ve uygulamaları, yetkililerin dikkatini çekmektedir. Bu çalışmanın amacı İstanbul’daki restoran çalışanlarının gıda alerjisi bilgi, tutum ve uygulamalarını belirlemektir. Bu gözlemsel kesitsel çalışma yönetici, aşçı ve servis personelini içeren 490 restoran çalışanı arasında gerçekleştirilmiştir. Çalışmada kullanılan anket daha önce yapılmış çalışmalar esas alınarak araştırıcılar tarafından geliştirilmiştir. Yapılan analizler sonucunda katılımcıların ortalama bilgi puanı 41.74±20.27, tutum puanı 69.42±2.41 ve uygulama puanı 75.26±13.1 olarak tespit edilmiştir. Bu sonuçlara göre, restoran çalışanlarının gıda alerjisi bilgi ve tutum puanları “orta”, uygulama puanı ise “düşük riskli uygulama” olarak değerlendirilmiştir. Katılımcıların sadece %22.9'u gıda alerjisi eğitimi aldığını ve sadece % 26.9'u gıda alerjisini önlemek için uygun hizmet sağlayabileceklerini belirtmişlerdir. Gıda alerjisi eğitimi alan katılımcıların bilgi (47.45±20.77) ve uygulama (82.02±10.06) puanlarının gıda alerjisi eğitimi almayanlara göre (sırasıyla 39.99±19.80 ve 73.25±13.23) istatistiksel olarak daha yüksek (p<0.05) olduğu belirlenmiştir. Bilgi, tutum ve uygulama arasındaki ilişkiye bakıldığında; bilgi ve tutum (r=0.12, p<0.05), bilgi ve uygulama (r=0.39, p<0.05) ve uygulama ile tutum (r=0.25, p<0.05) arasında anlamlı ve pozitif zayıf korelasyon olduğu görülmüştür. Bu çalışma, Türkiye'deki restoran çalışanlarının gıda alerjisi bilgi, tutum ve uygulamalarını ölçen ilk kapsamlı çalışma olması nedeniyle oldukça önemlidir. Restoran çalışanlarının gıda alerjisi konusundaki bilgi, tutum ve uygulamalarını anlamak, yöneticilerin çalışanları için en uygun politika ve eğitimleri planlamasına yardımcı olabilecektir.
With the significant increase in fatal cases of allergic reactions, the issue of food allergy has attracted the attention of authorities, particularly food allergy competence and practices among food handlers. The purpose of this study is to determine food allergy knowledge, attitude, and practices among restaurant employees in Istanbul, Turkey. This observational cross-sectional study was conducted among 490 restaurant employees included restaurant managers, cooks and service workers. The questionnaire used in this study was developed by researchers based on previous studies. The mean knowledge score for participants was 41.74±20.27, the attitude score was 69.42±2.42 and the practice score was 75.26±13.1. According to these results, the level of food allergy knowledge and attitude of the restaurant employees were ‘moderate’ and the practice level was evaluated as ‘low risk practice’. It was found that only 22.9% of the participants attended food allergy training and only 26.9% stated that they could provide appropriate service in order to prevent food allergy. The knowledge (47.45±20.77) and practice (82.02±10.06) scores of the participants receiving food allergy training were statistically higher than those not receiving food allergy training (39.99±19.80 and 73.25±13.23, respectively; p<0.05). A significant weak positive correlation was observed between knowledge with attitude (r=0.12, p<0.05), knowledge with practice (r=0.39, p<0.05) and attitude with practice (r=0.25, p<0.05). This study is very important since it is the first comprehensive study conducted to measure the level of food allergy knowledge, attitude, and practices of restaurant employees in Turkey. Understanding the knowledge, attitude, and practices of restaurant employees on food allergies may help managers to plan the most appropriate policies and training for their employees.
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Birincil Dil en
Konular Gıda Bilimi ve Teknolojisi
Bölüm Araştırma Makaleleri
Yazarlar

Orcid: 0000-0003-4669-2148
Yazar: Merih TATLI
Kurum: İstanbul Medipol University, Department of Gastronomy and Culinary Arts
Ülke: Turkey


Orcid: 0000-0002-0136-4928
Yazar: Aylin AKOĞLU (Sorumlu Yazar)
Kurum: İstanbul Medipol University, Department of Gastronomy and Culinary Arts
Ülke: Turkey


Teşekkür Authors are thankful for the restaurant employees who participated in this research study. This study was a part of Master Thesis of Merih Tatlı (Bolu Abant Izzet Baysal University, Department of Gastronomy and Culinary Arts, Bolu, Turkey).
Tarihler

Yayımlanma Tarihi : 27 Haziran 2020

Bibtex @araştırma makalesi { akademik-gida758812, journal = {Akademik Gıda}, issn = {1304-7582}, eissn = {2148-015X}, address = {Fevzipaşa Bulv. Çelik İş Merkezi, No: 162, Kat: 3, D:302, Çankaya, İzmir}, publisher = {Sidas Medya Ajans Tanıtım Danışmanlık Ltd. Şti.}, year = {2020}, volume = {18}, pages = {125 - 134}, doi = {10.24323/akademik-gida.758812}, title = {Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey}, key = {cite}, author = {Tatlı, Merih and Akoğlu, Aylin} }
APA Tatlı, M , Akoğlu, A . (2020). Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey . Akademik Gıda , 18 (2) , 125-134 . DOI: 10.24323/akademik-gida.758812
MLA Tatlı, M , Akoğlu, A . "Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey" . Akademik Gıda 18 (2020 ): 125-134 <https://dergipark.org.tr/tr/pub/akademik-gida/issue/55310/758812>
Chicago Tatlı, M , Akoğlu, A . "Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey". Akademik Gıda 18 (2020 ): 125-134
RIS TY - JOUR T1 - Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey AU - Merih Tatlı , Aylin Akoğlu Y1 - 2020 PY - 2020 N1 - doi: 10.24323/akademik-gida.758812 DO - 10.24323/akademik-gida.758812 T2 - Akademik Gıda JF - Journal JO - JOR SP - 125 EP - 134 VL - 18 IS - 2 SN - 1304-7582-2148-015X M3 - doi: 10.24323/akademik-gida.758812 UR - https://doi.org/10.24323/akademik-gida.758812 Y2 - 2020 ER -
EndNote %0 Akademik Gıda Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey %A Merih Tatlı , Aylin Akoğlu %T Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey %D 2020 %J Akademik Gıda %P 1304-7582-2148-015X %V 18 %N 2 %R doi: 10.24323/akademik-gida.758812 %U 10.24323/akademik-gida.758812
ISNAD Tatlı, Merih , Akoğlu, Aylin . "Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey". Akademik Gıda 18 / 2 (Haziran 2020): 125-134 . https://doi.org/10.24323/akademik-gida.758812
AMA Tatlı M , Akoğlu A . Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey. Akademik Gıda. 2020; 18(2): 125-134.
Vancouver Tatlı M , Akoğlu A . Food Allergy Knowledge, Attitude and Practices of Restaurant Employees in İstanbul, Turkey. Akademik Gıda. 2020; 18(2): 125-134.