Toplu Beslenme Hizmeti Veren Bir Kurum Mutfa ğı ve Personelinin Hijyen Yönünden De ğerlendirilmesi ve Beslenme Durumlarının Saptanması.
Abstract
This
research has been planned and conducted to evaluation of employers’ (n=58)
nutrition status and knowledge of hygiene who are working at catering industry
kitchen and Food and Beverages service in Ankara between years 2011–2012.
Employers’ general specifications (nutrition habits, food consumption condition,
anthropometric measurements, physical activity level, work stress level and
industrial accident) was determined face to face interview technique. General
hygiene scale has used before and after training for measuring effectiveness on
hygiene applications. Institutional accident possibility found %50 in cook, %25 in
washers, %17, 50 in service employers (p>0.05). The lower education level causes
higher institutional accident possibility this is why highest accident amount was
observed in primary school graduated employers (p>0.05). A linear relation found
between stress level (high, middle, low) and institutional accident occur where it was
observed that %50 of employers have middle-level work stress (p>0.05). Majority of
employers (%70) consume three meals a day. It was observed that employers
provided %66-77 of daily energy needs and %100 of daily vitamin/mineral needs
from their daily food. According to body mass index, %53.40 of employers were
overweight (BMI=25-30kg/ m2). Hygiene score has increased to 156.3± 11.2 after
training where it was 151.5± 16.5 before training. Employers’ food/personal hygiene
points rise has found statistically significant (p<0.05). Hygiene evaluation according
to Food / Beverages Enterprises Check List for Institution kitchen has found
89.5/100. As a result of this research it is concluded that employers who work in the
catering industry should permanently trained and periodically monitored on nutrition,
health, hygiene and work safety.