4-5 Yıldızlı Otellerdeki Servis ve Mutfak Personellerinin Gıda Güvenliğine İlişkin Bilgi, Tutum ve Davranışları: Türkiye ve Kazakistan Karşılaştırması

Yıl 2016, Cilt: 13 Sayı: 3, 23 - 37, 15.12.2016

Furkan Başer , Aktolkin Abubakirova Nevin Şanlıer , Burhan Çil

Öz

Bu çalışmanın amacı, Türkiye ve
Kazakistan’daki 4-5 yıldızlı otellerde çalışan servis ve mutfak personelinin
gıda güvenliğine ilişkin bilgi düzeylerini, tutum ve davranışlarını incelemek
ve iki ülke arasındaki mevcut farklılıkları araştırmaktır. Bu amaçla, Türkiye
ve Kazakistan’daki 4-5 yıldızlı otellerde çalışan 866 servis ve mutfak
personeli ile bir araştırma gerçekleştirilmiştir. Derlenen veriler, betimleyici
istatistiklerden yararlanılarak ve çeşitli istatistiksel testler kullanılarak
çözümlenmiş ve yorumlanmıştır. Buna göre, Türkiye ile Kazakistan arasında gıda
güvenliği genel bilgi düzeyi açısından fark olmadığı ancak Türkiye’de
personelin gıda güvenliğine ilişkin tutum ve davranışının daha olumlu olduğu
sonucuna ulaşılmıştır. Ayrıca her iki ülkede servis ve mutfak personelinin
tutumu, davranışını pozitif yönde etkilese de Kazakistan’da gıda güvenliği
bilgi düzeyinin, tutum ve davranışa etkisinin, Türkiye’ye göre daha düşük
kaldığı belirlenmiştir.

Anahtar Kelimeler

Gıda güvenliği, Hijyen, Sanitasyon, Otel işletmeleri.

Kaynakça

• Aarnisalo, K., Tallavaara, K. ve Wirtanen, G. (2006), ‘The Hygienic Working Practices Of Maintenance Personal and Equipment Hygiene in Finnish Food Industry’ Food Control, 17, ss. 1001-1011.
• Bas, M., Ersun, A. S. ve Kıvanç, G. (2006), ‘The evaluation of food hygiene knowledge, attitudes, and practices of food handlers’ in food businesses in Turkey’ Food Control, 17(4), ss. 317-322.
• Baş, M. (1997), Üç, Dört ve Beş Yıldızlı Otellerin Sanitasyon Durumunun Değerlendirilmesi, Yayımlanmamış Yüksek Lisans Tezi, Hacettepe Üniversitesi, Sağlık Bilimleri Enstitüsü, Ankara.
• Capunzo, M., Cavallo, P., Boccia, G., Brunetti, L., Buonomo, R. ve Mazza, G. (2005), ‘Food hygiene on merchant ships: the importance of food handlers’ training’ Food Control, 16, ss. 183-188.
• Cömert, M., Durlu-Özkaya, F. D. ve Sanlıer, N. (2008), ‘Otellerde Gıda Güvenliği’ Türkiye 10. Gıda Kongresi, 21-23 Mayıs 2008, Erzurum, Türkiye 10.Gıda Kongresi Bildiriler Kitabı, ss. 121-123.
• Ehiri, J. E. ve Morris, G. P. (1996), ‘Hygiene training and education of food handlers: does it work?’ Ecology of Food and Nutrition, 35, ss. 243-251.
• Greig, J. D., Todd, E. C., Bartleson, C. A. ve Michaels, B. S. (2007), ‘Outbreaks where food workers have been implicated in spread of foodborne disease, part 1. Description of the problem, methods, and agents involved’ Journal of Food Protection, 70, ss. 1752-1761.
• Griffith, C. J. ve Clayton, D. (2005), ‘Food safety knowledge, attitudes and practices of caterers in the UK’ İçinde B. Maunsell, D. J. Bolton (Editörler), Restaurant and catering food safety. Dublin, Ireland: Teagasc.
• Howes, M., McEwen, S., Griffiths, M. ve Harris, L. (1996), ‘Food handler certification by home study: measuring changes in knowledge and behavior’ Dairy, Food and Environmental Sanitation, 16, ss. 737-744.
• Jevšnik, M., Hlebec, V. ve Raspor, P. (2008), ‘Food safety knowledge and practices among food handlers in Slovenia’ Food Control, 19, ss. 1107-1118.
• Jianu, C. ve Chiş , A. (2012), ‘Study on the hygiene knowledge of food handlers working in small and medium-sized companies in western Romania’ Food Control, 26, ss. 151-156.
• Kassa, H. (2001), ‘An outbreak of Norwalk-like viral gastroenteritis in a frequently penalized food service operation’ Journal of Environmental Health, 64(10), ss. 9-33.
• Lin, M. R. (1997), ‘The study of food sanitation and environment in school restaurant’ Environment Education Quarterly, 32, ss. 74-87.
• Martins, R. B., Hogg, T. ve Otero, J. G. (2012), ‘Food handlers’ knowledge on food hygiene: The case of a catering company in Portugal’ Food Control, 23, ss. 184-190.
• Mossel, D. A. A. (1989), ‘Food safety the need for public reassurance’ Food Sci. Technol. Today, 3, ss. 2-10.
• Motarjemi, Y. ve Käferstein, F. (1999), ‘Food safety, hazard analysis and critical control point and the increase in foodborne diseases: A paradox’ Food Control 10(4–5), ss. 325-333.
• Notermans, S., Zwietering, M. H. ve Mead, G. C. (1994), ‘The HACCP concept: Identifications of potentially hazardous micro organisms’ Food Microbiol., 11, ss. 203-214.
• Notermans, S., Gallhof, G., Zweitering, M. ve Mead, G. (1995), ‘Identification of critical control points in the HACCP system with a quantitative effect on the safety of food products’ Food Microbiology, 12, ss. 93-98.
• Powell, S. C., Attwell, R. W. ve Massey, S. J. (1997), ‘The impact of training on knowledge and standards of food hygiene-a pilot study’ International Journal of Environmental Health Research, 7, ss. 329-334.
• Redmond, E. C. ve Griffith, C. J. (2003), ‘Consumer food handling in the home: A review of food safety studies’ Journal of Food Protection, 66, ss. 130-161.
• Rennie, D. M. (1995), ‘Health education models and food hygiene education’ Journal of Royal Social Health, 115, ss. 75-79.
• Schwartz, N. E. (1975), ‘Nutrition knowledge, attitude, and practices of high school graduates’ Journal of American Dietary Association, 66, ss. 28-31.
• Seaman, P. ve Eves, A. (2010), ‘Perceptions of hygiene training amongst food handlers, managers and training providers e a qualitative study’ Food Control, 21, ss. 1037-1041.
• Soares, L. S., Almeida, R. C. C., Cerqueira, E. S., Carvalho, J. S. ve Nunes, I. L. (2012), ‘Knowledge, attitudes and practices in food safety and the presence of coagulasepositive staphylococci on hands of food handlers in the schools of Camaçari’ Brazil. Food Control, 27, ss. 206-213.
• Sanlier, N. (2009), ‘The knowledge and practices of food safety by young and adult consumers’ Food Control, 20, ss. 538-542.
• Şanlıer, N. ve Tunç Hussein, A. (2008), ‘Yiyecek – İçecek Hizmeti Veren Otel Mutfakları ve Personelinin Hijyen Yönünden Değerlendirilmesi: Ankara İli Örneği’ Kastamonu Eğitim Dergisi, 16(2), ss. 461-468.
• Şanlıer, N., Cömert, M. ve Durlu Özkaya, F. (2010), ‘Hygiene Perseption Conditions of Hotel Kitchen Staff in Ankara, Turkey’ Journal of Food Safety, 30, ss. 415-431.
• Thompson, S., de Burger, R. ve Kadri, O. (2005), ‘The Toronto food inspection and disclosure system: a case study’ British Food Journal, 107, ss. 140-149.
• Unusan, N. (2007), ‘Consumer food safety knowledge and practices in the home in Turkey’ Food Control, 18, ss. 45-51.
• World Health Organization (2006), ‘Five keys to safer food manual. WHO Department of Food Safety, Zoonoses and Foodborne Diseases’, http://www.who.int/entity/foodsafety/ publications/consumer/manual_keys.pdf (26.06.2015).
• World Health Organization (2015), ‘World Health Day 2015: From farm to plate, make food safe’,http://www.who.int/mediacentre/news/releases/2015/food-safety/en/ (26.06.2015).
• Worsfold, D. (1993), ‘Food safety, an appraisal of a training program’ Journal Royal Social Health, 113, ss. 317-319.
• Worsfold, D. (1996), ‘Training caterers for the new hygiene regulations’ British Food Journal, 98, ss. 27-32.