Evaluation of the Hygiene Knowledge of the Hotel Food Service Personnel

Abstract

1his study has been carried oııt to determine hygiene knowledge of the four and fiv e star hoteVs food service personnel ın Ankara. A cjuestionaire having 48 cjuestions relaıed mth hygienic standards has been applied to a total o f 84 persorınels. According to the results; 60.7 /c of the personnel regularly washes hands and wears cLean protectıve clothing before begmning to work, 82 2 % c ovar s t he ir he ad and 95.3 % wears uniform, 45.2 % changes their ııniform every 1 or 2 days, 70.3 % carries a luındkerchief 64.3 % takes shower every 2 days, 97.6 % put s bandııges for hand cııts, 96.4 % nıentione t hat garba ges should be kept closed, 75.0 % also state t hat cjuality Controls o f meal s shoıdd be made by a seperate spoon and pLate. It is concluded that food service marıagers and personnel training on hygienic standards shoıdd be a continous process.