Tekirdağ ili Süleymanpaşa ilçesinde okul kantin ve yemekhanelerinin hijyen durumu ve çalışanların hijyen bilgi düzeyleri üzerine bir araştırma
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Dosyalar
Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Namık Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma Tekirdağ ili Süleymanpaşa ilçesinde faaliyette olan okul kantinleri ve yemekhanelerinin hijyen durumunu ve çalışanlarının hijyen bilgi düzeyleri hakkında bilgi sahibi olmak amacıyla yapılmıştır. Bu amaçla, renkli hijyen test kiti kullanılarak kantin ve yemekhanelerin hazırlama bölümlerinde çeşitli yüzeylerin hijyen durumuna bakılmıştır. Çalışan personelin hijyen bilgi düzeyinin belirlenmesinde ise 29 soruluk ankete verdikleri cevaplar yol gösterici olmuştur. 48 kantin ve 17 yemekhane işletmesinde olmak üzere toplam 65 işletmede renkli hijyen test kiti kullanılarak hazırlama, doğrama, personel eli gibi 90 yüzeyin hijyen durumu tespit edilmiştir. Test sonucunda, 23 yüzeyin (%25,56) temiz, 67 yüzeyin (%74,44) ise kirli olduğu sonucuna ulaşılmıştır. Anket çalışmasında ise 120 kantin, 80 yemekhane personeli olmak üzere toplam 200 çalışanın anket sorularını cevaplaması istenmiştir. Anket sonuçlarına göre, personelin %77,5’inin bayan olduğu, %9’unun on yıldan fazla bir gıda işletmesinde çalıştığı, %90’ının hijyen eğitimi almış olduğu, %99’unun ellerini sık sık yıkadığı, %2,5’inin ise iş elbisesi kullanmadığı anlaşılmıştır. 126 (%63) personel doğrama tezgahlarının tahta olmadığını, 119 (%59,5) personel çöp kovalarının kapaklı olduğunu, 167 (%83,5) personel akar sıcak su tertibatının bulunduğunu bildirmiştir. Ayrıca çalışmaya katılan personelin tamamı işletmede hem yüzeylerin kolay temizlenebilir olduğunu hem de tost makinesi gibi alet ekipman temizliğini günlük olarak yaptıklarını bildirmişlerdir.
This study was carried out in order to have information about the hygiene status of the school canteens and food halls and the hygienic knowledge levels of the employees in Süleymanpaşa province of Tekirdağ. For this purpose, the hygienic conditions of various surfaces were examined in the preparation sections of the canteen and dining hall using colour hygiene test strip. When the hygiene knowledge level of the working personnel was determined, the answers given by the questionnaire of 29 questions were guiding. Colour hygiene test strip was used in a total of 65 establishments including 48 canteens and 17 dining halls. With this strip, the hygienic conditions of 90 surfaces such as preparation board, chopping board, personnel hand etc. were determined. As a result of the test, 23 surfaces (25.56%) were clean and 67 (74.44%) surfaces were dirty. In the questionnaire survey, a total of 200 employees, 120 canteen and 80 dining hall staff, were asked to answer the questionnaire. According to the survey results it is understood that, 77.5% of the staff are female, 9% are working more than ten years, 90% have personal hygiene education certificate, 99% frequently wash their hands, 2.5% does not use work clothes. 126 personnel (63%) reported that chopping boards were not wooden, 119 (59.5%) personnel reported that bins were covered, and 167 (83.5%) personnel had hot water equipment. In addition, all of the personnel participating in the operation reported that the surfaces were easy to clean as well as that they were cleaning the equipment on a daily basis, such as a toaster
This study was carried out in order to have information about the hygiene status of the school canteens and food halls and the hygienic knowledge levels of the employees in Süleymanpaşa province of Tekirdağ. For this purpose, the hygienic conditions of various surfaces were examined in the preparation sections of the canteen and dining hall using colour hygiene test strip. When the hygiene knowledge level of the working personnel was determined, the answers given by the questionnaire of 29 questions were guiding. Colour hygiene test strip was used in a total of 65 establishments including 48 canteens and 17 dining halls. With this strip, the hygienic conditions of 90 surfaces such as preparation board, chopping board, personnel hand etc. were determined. As a result of the test, 23 surfaces (25.56%) were clean and 67 (74.44%) surfaces were dirty. In the questionnaire survey, a total of 200 employees, 120 canteen and 80 dining hall staff, were asked to answer the questionnaire. According to the survey results it is understood that, 77.5% of the staff are female, 9% are working more than ten years, 90% have personal hygiene education certificate, 99% frequently wash their hands, 2.5% does not use work clothes. 126 personnel (63%) reported that chopping boards were not wooden, 119 (59.5%) personnel reported that bins were covered, and 167 (83.5%) personnel had hot water equipment. In addition, all of the personnel participating in the operation reported that the surfaces were easy to clean as well as that they were cleaning the equipment on a daily basis, such as a toaster
Açıklama
Anahtar Kelimeler
Hijyen, okul kantinleri, yemekhane, hijyen, bilgi düzeyi, hyigiene, school canteen, dining halls, hygiene, knowledge level
