Mutfak Departmanı Personelinin Kişisel Hijyen Bilgi ve Uygulamaları: Şanlıurfa İli Konaklama İşletmelerinde Bir Uygulama

Abstract

One of the important perceptions in evaluating the competitiveness of tourism enterprises is hygiene. Hygiene includes elements that prevent diseases and eliminate existing dangers for body integrity and health. Food-borne diseases become a common health problem in the event that personnel working in the kitchen departments of accommodation businesses lack personal hygiene knowledge and practices. In this study, it was aimed to determine the hygiene knowledge and practices of the personnel working in the kitchen departments of the accommodation establishments of different statuses, including hotels, hostels, apart hotels and boutique hotels, operating in Sanliurfa City Center. Within the scope of the research, 17 accommodation establishments were reached and a questionnaire form was applied to 207 kitchen personnel. The questionnaire form consists of three parts and a total of 40 questions. As a result of the analysis made; Although the personnel participating in the research know the effects of body bath in terms of cleanliness, the method of hand washing in accordance with the hygiene rules, dental health, and the correct application for nasal cleaning; It was concluded that she did not know the way of cutting her finger and toenails and the best application for cleaning her hair and feet.