İstanbul'daki bazı kasapların, şarküterilerin ve marketlerin et satış reyonlarının hijyen durumunun belirlenmesi
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Date
2009
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Namık Kemal Üniversitesi
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info:eu-repo/semantics/openAccess
Abstract
Bu çalısma, stanbul’da faaliyet gösteren ve rastgele seçilmis olan kasaplar, sarküteriler ve marketlerin et reyonlarında çalısan personelin egitim düzeyinin, isyerlerinin teknik sartlarının ve uygulanan temizlik sisteminin yeterli olup olmadıgının belirlenmesine yönelik olarak yapılmıstır. Çalısmada, 50 kasap, 50 sarküteri, 50 market olmak üzere toplam 150 isletmede 41 soruluk anket formunu cevaplamaları istenmis ve yine bu isletmelerin 15’i sarküteri, 15’i market et reyonu ve 20’si kasap olmak üzere toplam 50’sinde renkli hijyen test kiti kullanılarak alet ekipmanın ve personel ellerinin hijyen durumu belirlenmistir. Renkli hijyen test kiti kullanılarak ölçüm yapılan 20 kasabın 15’inde, 15 market et reyonunun 11’inde, 15 sarküterinin 8’inde kullanılan ekipmanın ve personel elinin kirli oldugu tespit edilmistir. Anket formu sorularına göre ise, çalısan personelin %90’ının lise ve altı düzeyinde egitim aldıgı; %52’sinin resmi bir kurumdan gıda hijyeni egitimi almadıgı; %16’sında personele hizmet içi egitim verildigi; %60’ının gıda mevzuatı hakkında bilgisi olmadıgı; isletmelerin %5’inde HACCP uygulandıgı belirlenmistir. sletmelerin %61’inde personelin saglık muayenelerinin zamanında yaptırıldıgı; isyeri personelinin % 28’inin eldiven, % 11’inin önlük kullanmadıgı; %70’inde tuvalet bulundugu, %77’sinde temizligin günlük olarak yapıldıgı, %73’ünde temizlik için akar sıcak su oldugu ve tamamının Saglık Bakanlıgı’ndan onaylı deterjan kullandıgı; kullanılan kesme ve hazırlama ii tezgahlarının %74’ünün malzemesinin mermer oldugu ve %13’ünün ilaçlama yaptırdıgı anlasılmıstır.
The aim of this study is to determine of education situation of employees butchers, charcuteries and market meat sale rayons that they had choosen randomly and to control technical conditions of this managements and adequacy of cleaning system in theory and with colour hygiene test strip. In this study, it was controlled with survey sheet in 50 the butchers, 50 the charcuteries and the 50 markets. Hygiene situtaion of equipmants of 20 the butchers, 15 the charcuteries and 15 the markets were surveyed with colour hygiene test strip. Hygienic situation was assessed %75 fall for the butchers, % 73 fall for the markets and % 53 fall for the charcuteries. At the ends this research were found, graduation situation of staffs were high scholl and below education in %90, staff had inservice periodical hygiene training in % 16, staff were not trained about hygiene from a state establishment in % 52. In this study was determined that periodical medical examinations of staff have been had in %71 of the managements; staff did not use gloves in % 28 and apron in % 11; % 77 of the managements did cleaning everyday.
The aim of this study is to determine of education situation of employees butchers, charcuteries and market meat sale rayons that they had choosen randomly and to control technical conditions of this managements and adequacy of cleaning system in theory and with colour hygiene test strip. In this study, it was controlled with survey sheet in 50 the butchers, 50 the charcuteries and the 50 markets. Hygiene situtaion of equipmants of 20 the butchers, 15 the charcuteries and 15 the markets were surveyed with colour hygiene test strip. Hygienic situation was assessed %75 fall for the butchers, % 73 fall for the markets and % 53 fall for the charcuteries. At the ends this research were found, graduation situation of staffs were high scholl and below education in %90, staff had inservice periodical hygiene training in % 16, staff were not trained about hygiene from a state establishment in % 52. In this study was determined that periodical medical examinations of staff have been had in %71 of the managements; staff did not use gloves in % 28 and apron in % 11; % 77 of the managements did cleaning everyday.
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Keywords
Hijyen, kasap, sarküteri, market et satıs reyonu, renkli hijyen test kiti, Hyigiene, butcher, charcutery, market meat sale rayon, colour hygiene test strip
