Hastane Yemek Hizmetlerinde Gıda Çalışanlarının Bilgi-Davranış Dönüşümünde Gıda Güvenliği Tutumlarının Aracı Rolü

Öz

Amaç: Bu çalışmanın amacı, hastane yemek hizmetleri sisteminde görev yapan gıda çalışanlarının gıda güvenliği konusundaki bilgi, tutum ve davranışlarını incelemektir. Yöntem: Çalışmaya toplam 215 gıda çalışanı katılmıştır. Araştırmacılar, katılımcılara demografik veriler ile gıda güvenliği bilgi, tutum ve davranışlarını içeren bir anket uygulamıştır. Araştırmacılar katılımcıların gıda güvenliği tutumlarının bilgi düzeylerinin davranışa nasıl dönüştüğünde aracı bir rol oynayıp oynamadığını belirlemek için SPSS Process Macro 4.0'ı (Model 4) ve istatistiksel analiz için SPSS yazılımını kullanmıştır. Bulgular: Bu çalışmadaki erkek ve kadın çalışanların çoğu (%78.5 ve %66.0) üretim bölümünde çalışmaktadır (p<0.05). Katılımcıların gıda güvenliği bilgi puanı arttıkça tutum ve davranış puanları da artmıştır (p<0.05), gıda güvenliği tutum puanı arttıkça davranış puanları da artmıştır (p<0.05). Üretim sektöründe çalışan gıda çalışanlarının gıda güvenliği davranış puanı, hizmet sektöründe çalışanlarınkinden 0.747 kat daha yüksektir (p<0.05). Hastanedeki gıda çalışanlarının bilgi düzeyinin davranış üzerindeki doğrudan etkisi anlamlıdır (p=0.003). Gıda güvenliği bilgi düzeylerinin tutumlar üzerindeki etkileri ve gıda güvenliği tutumlarının davranış üzerindeki etkileri anlamlı bulunmuştur (sırasıyla, p<0.001, p=0.017). Sonuç: Doğru bilgiyi tutumlara, davranışlara dönüştürmek, hastanedeki gıda çalışanlarının güvenli gıda üretmesine ve servis etmesine ve hastaların güvenli gıdaya erişimini kolaylaştırmasına yardımcı olacaktır.

Anahtar Kelimeler

• Gıda güvenliği
• Gıda hijyeni
• Gıda güvenliği bilgisi
• Gıda çalışanları

A Study on the Mediating Role of Food Safety Attitudes in the Transformation of Food Handlers' Knowledge into Behaviors in Hospital Food Service

Öz

(1) Background: The aim of this study is to examine the food safety knowledge, attitudes, and behaviours of food handlers in hospital food service system. (2) Methods: A total of 215 food handlers participated in the study. The researchers asked the participants questions with a questionnaire including demographic data and food safety knowledge, attitudes, and behaviours. The researchers used the SPSS Process Macro 4.0 (Model 4) to determine whether participants’ food safety attitudes play a mediating role in how their knowledge levels turn into behaviour and SPSS software for statistical analysis. (3) Results: Most male and female employees in this study (78.5% and 66.0%, respectively) worked in the production department (p<0.05). As the participants’ food safety knowledge score increased, their attitude (r=0.378, p<0.001) and behaviour (r=0.304, p<0.001) scores also increased significantly. Food handlers working in the production sector demonstrated significantly higher food safety behaviours scores than those in the service sector (OR=0.747, 95% CI: 0.560-0.997). Although knowledge significantly predicted both attitudes (p<0.001) and behaviours (p=0.003), food safety attitudes did not mediate the relationship between knowledge and behaviour (indirect effect: β=0.034, 95% CI: -0.001 to 0.074). (4) Conclusions: Turning accurate knowledge into attitudes and behaviours will help food handlers in hospital to produce and serve safe food and facilitate the access of patients to safe food. Future studies should use larger samples and longitudinal or observational designs to better understand the mechanisms underlying behavioural change.

Anahtar Kelimeler

• Food safety
• food hygiene
• food safety knowledge
• food handlers

Kaynakça

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