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

dc.authorid0000-0003-4705-8042en_US
dc.authorid0000-0003-4705-8042en_US
dc.contributor.authorİldeniz,Gurbet
dc.contributor.authorKüşümler, Aylin Seylam
dc.date.accessioned2022-05-05T12:07:26Z
dc.date.available2022-05-05T12:07:26Z
dc.date.issued2021en_US
dc.departmentMTÖ Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.identifier.citationİldeniz, G. & Seylam Küşümler, A. (2021). Investigation of Hygiene Knowledge Levels of Kitchen Staff in Diyarbakir Provincial State Hospitals . NATURENGS , 2 (2) , 49-61 . DOI: 10.46572/naturengs.845528en_US
dc.identifier.doi10.46572/naturengs.845528
dc.identifier.endpage61en_US
dc.identifier.isbn2717-8013
dc.identifier.issue2en_US
dc.identifier.startpage49en_US
dc.identifier.urihttps://dergipark.org.tr/tr/pub/naturengs/issue/62939/845528
dc.identifier.urihttps://hdl.handle.net/20.500.12899/1056
dc.identifier.volume2en_US
dc.language.isoenen_US
dc.relation.ispartofNATURENGSen_US
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Başka Kurum Yazarıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectHygieneen_US
dc.subjectFood Hygieneen_US
dc.subjectİnstutional Kitchenen_US
dc.subjectMass Feedingen_US
dc.titleInvestigation of Hygiene Knowledge Levels of Kitchen Staff in Diyarbakir Provincial State Hospitalsen_US
dc.typeArticleen_US

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