A General Evaluation of the Concept of Occupational Safety In Food and Beverage Sector

Öz

Nutrition ranks among the most fundamental human needs. People eat not only to sustain their vital functions but also for many other reasons, such as to enjoy themselves, socialise, relax, fulfil themselves, etc. The food and beverage sector, which is part of the service industry, aims primarily to meet nutritional needs and, more specifically, other individual needs. The food and beverage sector is a rapidly developing sector in recent years, with both the number of employees and beneficiaries increasing day by day. In the food and beverage sector, which is one of the most fundamental steps in the service sector, kitchen management in state institutions in particular is outsourced to contractor companies, and subcontracted workers are employed in these positions. The service that begins in the kitchen continues with the service and then ends again in the kitchen. Personnel involved in this process face various safety and health risks in the workplace. Wet, hard and slippery floors; cutting tools; powerful machines; cleaning and hygiene products; cooking pots; flames, hot ovens and hoods; deep freezers; gas leaks and service errors are among the many factors that pose significant safety issues for workers. This study reviews occupational health and safety in the food and beverage services sector and synthesises relevant evidence to outline the main hazards and work-related health outcomes affecting workers.

Anahtar Kelimeler

• Occupational Health and Safety
• Food and Beverage Sector
• Unsafe Conditions
• Unsafe Behaviour
• Workplace Hazards and Risks

Yiyecek İçecek Sektöründe İş Güvenliği Kavramına Yönelik Genel Bir Değerlendirme

Öz

Beslenme, insanın en temel ihtiyaçları arasında yer almaktadır. İnsanlar sadece hayati fonksiyonlarını sürdürmek için değil, aynı zamanda eğlenmek, sosyalleşmek, rahatlamak, kendini gerçekleştirmek gibi birçok başka nedenlerle de yemek yerler. Hizmet sektörünün bir parçası olan yiyecek ve içecek sektörü, öncelikle beslenme ihtiyaçlarını ve daha spesifik olarak diğer bireysel ihtiyaçları karşılamayı amaçlamaktadır. Yiyecek ve içecek sektörü, son yıllarda hem çalışan sayısı hem de yararlanıcı sayısı her geçen gün artan, hızla gelişen bir sektördür. Hizmet sektörünün en temel adımlarından biri olan gıda ve içecek sektöründe, özellikle devlet kurumlarında mutfak yönetimi yüklenici firmalara ihale edilir ve bu pozisyonlarda taşeron işçiler istihdam edilir. Mutfakta başlayan hizmet, servis ile devam eder ve yine mutfakta sona erer. Bu sürece dahil olan personel, işyerinde çeşitli güvenlik ve sağlık riskleriyle karşı karşıyadır. Islak, sert ve kaygan zeminler; kesici aletler; güçlü makineler; temizlik ve hijyen ürünleri; tencereler; alevler, sıcak fırınlar ve davlumbazlar; derin dondurucular; gaz kaçakları ve servis hataları, çalışanlar için önemli güvenlik sorunları oluşturan birçok faktör arasındadır. Bu çalışma, yiyecek ve içecek hizmetleri sektöründeki iş sağlığı ve güvenliğini gözden geçirerek, çalışanları etkileyen başlıca tehlikeleri ve işle ilgili sağlık sonuçlarını özetlemek için ilgili kanıtları sentezlemektedir.

Anahtar Kelimeler

• İş Sağlığı ve Güvenliği
• Yiyecek İçecek Sektörü
• Güvensiz Durum
• Güvensiz Davranış
• İş Yeri Tehlikeleri ve Riskleri

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