Hygiene Status of the Bank Kitchens in Ankara

Abstract

This study has been carried out on 12 bank kitchens to determine the hygienic status. 'Hygiene Check - List' has been used fo r the evaluation. This check - list h as included 98 criteria. Each cı iteria has specific grading points which makes a total o f 100. According to these grading, the kitchens have been classifie d as excellent, good, acceptable and unhealthy. Most o f the kitchens (66.6%) have been found at good level, 16.6% was acceptable and 16.6% was unhealthy. Negative hygienic conditions o f the bank kitchens have to be improved by high cjııalifıed fo o d and beverage managers and educated personııel on the subject.