İstanbul' da toplu beslenme hizmeti veren kurum mutfağında çalışan personelin hijyen ve sanitasyon açısından değerlendirilmesi

This thesis study was carried out in order to train educatorsand art in the institutions that provide Collective Nutrition Education (TBH) in İstanbul. The study consists of people registered with 134 personnel (headchef, cooker, asistantcooker, waiter, caterer, warehouseman, cashierandmanagementstaff) working in October 2020, March 2021. The work consists of mixed staff in the hospital kitchen, factory, plaza team. A total of 134 people were included in the study. Of the personel participating in the study, %47 are women and %53 are men. There search was carried out in a single phase. Socio-demographic characteristics of the personnel working in the catering kitchen (age, matritalstatus, gender, educationalstatus), their duties in the kitchen (headched, cooker, asistantcooker, waiter, dishwasher, ware houseman, cashier and management team), working hours in the Office and in theinstitution, in service A questionnaire consisting of 37 questionsand 3 sub-heading (food, personel and kitchen equipment hygiene). Hygiene perception scale was applied in order to determine the education status, who received the training, disease status, material sused to provide hygiene and hygiene levels. The results of this study were evaluated with the 5- point Likert method. There spondents were scored based on their answers to questions about hygiene. It is expected that he/she will get 14-70 points from the food hygiene department, 10-50 points from the kitchene quipment hygiene section, 13-65 points fromt he personel hygiene section, 37-185 points in total. The participants in the questionnaire received an average of 55,98±5,18 points from the food hygiene department, 36,99±3,50 points from the kitchen equipmen thygiene. The scores of married individuals in the "Food Hygiene" sub-dimension of the Hygiene Perception Scale were found to be statistically significantly higher than those of single subjects (p=0.026; p<0.05). A statistically significant difference was found between the scores of the personel in the "Food Hygiene" sub-dimension of the Hygiene Perception Scale according to their education level (p=0.049; p<0.05). The scores of the subjects with high school education in the scale sub-dimension were found to be significantly lower than those with a university education level (p=0.039; p<0.05). A statistically significant difference was found between the scores of the individuals on the Hygiene Perception Scale total according to their education level (p=0.019; p<0.05). The scores of the subjects with high school education in the scale sub-dimension were found to be significantly lower than those with a university education level (p=00.019; p<0.05). The scores of subjects who received in-service training in the Hygiene Perception Scale "Hygiene of Tools in the Kitchen" sub-dimension were found to be statistically significantly higher than those who did not receive training (p=00.009; p<0.01). The scores of the subjects who received training from a food hygiene instructor in the Hygiene Perception Scale " Hygiene of Tools in the Kitchen" sub-dimension were found to be statisticallt significantly higher than those who received training from other educators (p=0.014; p<0.05).