Hazır yemek üretimi yapan işletmelerde çalışanların hijyen bilgi düzeylerinin belirlenmesi
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Dosyalar
Tarih
2009
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
stanbul piyasasında, hazır yemek üretimi yapan isletmelerde çalısanların, hijyen bilgi düzeylerinin ölçülmesi amacıyla yapılan arastırmada, 452 personele yüz yüze sorma yöntemiyle 21 soruluk anket formu uygulanarak, çalısanların egitim ve hijyen bilgi düzeyleri belirlenmeye çalısılmıstır. Arastırmada personelin çogunun erkek oldugu (%69,02), ögrenim durumlarına bakıldıgında; %45,1’inin ilkokul, %49,5’inin ortaögrenim ve %5,3’ünün üniversite mezunu oldugu ortaya çıkmıstır. Meslekte geçen hizmet sürelerinin 1-5 yıl arasında yogunlastıgı (%43,4) ve yarıdan fazlasının hijyen egitimi aldıgı (%58,4) belirlenmistir. Çalısanların %3,5’inin gıda zehirlenmelerinin belirtilerini bilmedikleri, %79’6’sının dıskı kökenli bakteri olarak E.coli’yi bilmedikleri tespit edilmistir. Hijyen egitimi alan personelin almayan personele oranla, daha bilgili oldugu ancak hijyen egitimi alan personelin de yeterli bilgi düzeyine sahip olmadıgı belirlenmistir. Uygulamadaki bu mevcut eksikliklerin düzeltilmesi için en etkili yolun, hizmet içi egitim programları ile çalısanların egitilmesi ve resmi kuruluslarca etkin bir gıda kontrolünün yapılması gerektigi sonucuna varılmıstır.
The education and hygiene levels of the employees were tried to be determined in a study that aimed to measure the knowledge of hygiene levels of employees who work in the package food business by carrying out a survey of 21 questions to 452 employees with face to face questioning method. When the education levels that the majority of the employees were males (%69,02) examined, it was found out that %45,1 of them were graduated from primary school, %49,5 were graduated from high school and %5,3 of them were graduated from university. The length of their service in the business majored on 1 to 5 years (%43,4) and more than half of the employees got hygiene training (%58,4). It was ascertained that %3,5 of the employees do not know the poisoning signs and %79,6 of the employees do not know E.coli as a type of bacteria that lives in people’s intestines. The employees who got hygiene training are more knowledgeable in comparison with the employees who didn’t get hygiene training, however, it was determined that the employees who got hygiene training, do not have the necessary level of knowledge still. It was concluded that in order to fix the present deficiencies inputting into practice, the best solution is to train the employees with in-service training and an effective food control should be carried out by government agencies.
The education and hygiene levels of the employees were tried to be determined in a study that aimed to measure the knowledge of hygiene levels of employees who work in the package food business by carrying out a survey of 21 questions to 452 employees with face to face questioning method. When the education levels that the majority of the employees were males (%69,02) examined, it was found out that %45,1 of them were graduated from primary school, %49,5 were graduated from high school and %5,3 of them were graduated from university. The length of their service in the business majored on 1 to 5 years (%43,4) and more than half of the employees got hygiene training (%58,4). It was ascertained that %3,5 of the employees do not know the poisoning signs and %79,6 of the employees do not know E.coli as a type of bacteria that lives in people’s intestines. The employees who got hygiene training are more knowledgeable in comparison with the employees who didn’t get hygiene training, however, it was determined that the employees who got hygiene training, do not have the necessary level of knowledge still. It was concluded that in order to fix the present deficiencies inputting into practice, the best solution is to train the employees with in-service training and an effective food control should be carried out by government agencies.
Açıklama
Anahtar Kelimeler
hijyen, hazır yemek sektörü, personel egitimi, Hygiene, catering industry, staff training
