Investigation of Hygiene Knowledge Levels of Kitchen Staff in Diyarbakir Provincial State Hospitals

Gurbet İLDENİZ; Aylin SEYLAM KÜŞÜMLER

doi:https://doi.org/10.46572/naturengs.845528

Makale detayları

Investigation of Hygiene Knowledge Levels of Kitchen Staff in Diyarbakir Provincial State Hospitals

Yazarlar:

Gurbet İLDENİZ | Aylin SEYLAM KÜŞÜMLER

Yayıncı:

Malatya Turgut Ozal University

Ana Başlıklar:

Mühendislik ve uygulamalı operasyonlar

Dergi:

NATURENGS 2021 Vol.2 Issue 2, pp.49-61

Belge Tipi:

Makale

Yayın Tarihi:

12/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000610250

Sıklık:

İki Yıllık

pISSN:

2717-8013

DOI:

https://doi.org/10.46572/naturengs.845528

Özet:

 

This research was carried out to investigate the hygiene knowledge level of the personnel working in the nutrition/beverage service and kitchen of hospitals that provide mass feeding in Diyarbakır. For this purpose, a survey form of 94 questions was applied to a total of 150 people, 117 men and 33 women, working in three hospital kitchens in the central district of Diyarbakır. The study was initiated after the approval of the ethics committee of Okan University, dated 08.05.2019 with the meeting number 108 and decision number 6. According to the data obtained from the research, 78% of the staff working in the the institutional kitchens in Diyarbakir province were male and 22% were female. It was determined that the job duration in the profession was concentrated between 2-5 years (40.7%). Also, it is seen that the personnel received hygiene training make up the vast majority, such as 95.3%.

A significant difference was found between the groups in terms of personal hygiene and personnel hygiene competence and also between the age groups of the personnel participated in our study. It has been observed that the knowledge of all those who got HACCP training at school is sufficient while others (who got training in a course or master’s) have less knowledge. It has been observed that the knowledge of the staff on hand hygiene and HACCP system is low. Moreover, it has observed that the personnel knowledge on hand hygiene and HACCP system is low.

Makale detayları

Investigation of Hygiene Knowledge Levels of Kitchen Staff in Diyarbakir Provincial State Hospitals

Yazarlar: Gurbet İLDENİZ | Aylin SEYLAM KÜŞÜMLER

Yayıncı: Malatya Turgut Ozal University

Ana Başlıklar: Mühendislik ve uygulamalı operasyonlar

Dergi: NATURENGS 2021 Vol.2 Issue 2, pp.49-61

Belge Tipi: Makale

Yayın Tarihi: 12/2021

Belge Dili: İngilizce

Document ID (Org No.): 2000610250

Sıklık: İki Yıllık

pISSN: 2717-8013

DOI: https://doi.org/10.46572/naturengs.845528

Sayı

Yazarlar:

Gurbet İLDENİZ | Aylin SEYLAM KÜŞÜMLER

Yayıncı:

Malatya Turgut Ozal University

Ana Başlıklar:

Mühendislik ve uygulamalı operasyonlar

Dergi:

NATURENGS 2021 Vol.2 Issue 2, pp.49-61

Belge Tipi:

Makale

Yayın Tarihi:

12/2021

Belge Dili:

İngilizce

Document ID (Org No.):

2000610250

Sıklık:

İki Yıllık

pISSN:

2717-8013

DOI:

https://doi.org/10.46572/naturengs.845528