Determination of knowledge level of the employees about sanitation in sale market of seafood in the central districts of Antalya (Turkey)

In this study, it was aimed to determine the knowledge level of the employees in the seafood sales places located in the district markets (Altınova Sinan Market, Çarşamba Market, Uncalı Market) established in three different points in the central districts of Antalya. In this study, the selected neighborhood markets are in the central districts of Antalya, but they are at different points in terms of both socio-cultural and economic distribution. Although there are 30 aquaculture employees in each district market, a total of 90 staff members were asked about their socio-demographic characteristics, information on microorganisms, the environment in which food was sold and environmental hygiene information determination, and the impressions of the employee' apparel countertop appearances were evaluated. The questionnaire answers received as a result of the evaluation were made with the help of the SPSS-2017 program. Comparison of each market in different forms is also presented in tables. In this study, when looking at the socio-demographic characteristics of 89 staff working in fisheries sales bases, 28.90% of them are between the ages of 18-25, 32.20% are between the ages of 26-35, 25.60% are 26 In the age range of -45 and 13.30% are over 46, 85.60% are male, 14.40% are female, 72.20% are married and 27.80% are single. 8.90% of employees are primary school, 34.40% are secondary school, 47.80% are high school, 8.90% are university graduates, 40% are 1-5 years, 32.20% 6 -11 years, 14.40% 12-15 years and 13.30% 16 years and over, it has been determined to continue the same work. When the level of knowledge of hygiene and sanitation is evaluated according to the education level of the employees, the rate of those who know all the necessary environmental conditions for microorganisms is 31.10%, while the rate of those who answered all of the food poisoning is 36.70%. As a result of this study, when the results obtained from the employees in the neighborhood markets are evaluated; the level of knowledge about sanitation was determined by the responses of fisheries workers to different questions. Compared to the answers given, the education level of the employees and their professional durations, the fact that the sales areas are open and in the common sales area has also been found to affect the hygiene and sanitation of the product sold negatively. It is thought that the results obtained here will be an infrastructure for any future work in the field of sanitation.