Investigation of the effect of food hygiene training given to food and beverage (kitchen) personnel working in student dormitory enterprises on the level of food hygiene knowledge, attitude and behavior of the personnel:the case of Aydin province

Objective: This research was conducted to examine the effect of food hygiene training given to food and beverage (kitchen) personnel working in student dormitory establishments on the level of food hygiene knowledge, attitude and behavior of the personnel. Material and Methods: The research was conducted on a total of (n:60) kitchen staff, 30 of which were in the experimental group and 30 in the control group, between January 2022 and June 2022, in the administrative buildings of 3 student dormitories in Aydın province Efeler district, using the pre-test-post-test- 1-month follow-up randomized controlled quasi-experimental method. The data were collected with "Personal Information Form" and "Food Hygiene Knowledge, Attitude and Behavior Level Scale". At the end of the presentation, the experimental group was given the "Food Hygiene Training Booklet" prepared by the expert researchers. In addition to descriptive statistics, GPower, Chi-Square, Student-t, ANOVA, and Mann-Whitney U tests were used in the analysis of the data. Results: A statistically significant difference was found between the pre-test and post-test ''Food Hygiene Knowledge, Attitude and Behavior Level Scale'' total and sub-scores of the kitchen personnel participating in the study (p<0.05). In this study, before the food hygiene training was given, the pre-test total scores of the hygiene knowledge, attitude and behavior level of the personnel were found to be (t=-0,988, p=0,323), (t=-0,509, p=0,611), (t=-1,953, p=0,051), respectively; while the post-test total scores after the training were found to be (t=-5,405, p=0. 000), (t=-5,670, p=0.000), (t=-6,744, p=0.000), respectively (p<0.05). Conclusion: In this study, it was concluded that the food hygiene training given by a dietitian who is an expert in the field significantly increased the food hygiene knowledge, attitude and hygiene (behavior) level of the kitchen person. At the same time, it was found that the knowledge level of the personnel who received training was higher than the personnel in the control group (who did not receive training). Keywords: Student Dormitories, Education, Food Hygiene, Kitchen Personnel, TBS.