Toplu Beslenme Hizmeti Veren Bir Kurum Mutfa ğı ve Personelinin Hijyen Yönünden De ğerlendirilmesi ve Beslenme Durumlarının Saptanması.
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This research has been planned and conducted to evaluation of employers’ (n=58) nutrition status and knowledge of hygiene who are working at catering industry kitchen and Food and Beverages service in Ankara between years 2011–2012. Employers’ general specifications (nutrition habits, food consumption condition, anthropometric measurements, physical activity level, work stress level and industrial accident) was determined face to face interview technique. General hygiene scale has used before and after training for measuring effectiveness on hygiene applications. Institutional accident possibility found %50 in cook, %25 in washers, %17, 50 in service employers (p>0.05). The lower education level causes higher institutional accident possibility this is why highest accident amount was observed in primary school graduated employers (p>0.05). A linear relation found between stress level (high, middle, low) and institutional accident occur where it was observed that %50 of employers have middle-level work stress (p>0.05). Majority of employers (%70) consume three meals a day. It was observed that employers provided %66-77 of daily energy needs and %100 of daily vitamin/mineral needs from their daily food. According to body mass index, %53.40 of employers were overweight (BMI=25-30kg/ m2). Hygiene score has increased to 156.3± 11.2 after training where it was 151.5± 16.5 before training. Employers’ food/personal hygiene points rise has found statistically significant (p<0.05). Hygiene evaluation according to Food / Beverages Enterprises Check List for Institution kitchen has found 89.5/100. As a result of this research it is concluded that employers who work in the catering industry should permanently trained and periodically monitored on nutrition, health, hygiene and work safety.