The Hygienic Evaluation of the Restaurant Kitchens in Samsun Province

Abstract

The number o f restaurants has been increasing in parallel to the needs o f institııtional feeding. The effect s of these restaurants on human health and feeding are vital importance, since people eat at least once a day in these places. Service in the mass catering systems must be hygienic and cjualified. Tlıis sıırvey has been carried oııt to determine the hygienic conditions in 29 of 32 restaurants in Samsun. Tlıis study was realized in March1998. Bv using “Hygiene evaluation fo n n fo r mass catering systenı” the kitchens o f restaurants lıave been classifed on 86-100% points as “e.\cellent", (71-85%) points as (,good”, (61-70%) points as “acceptable and (60%-belo\v) points as “unhealthy”, accordiııg to the criteria sııc/ı aspersonal hygiene, storıng, foodpreparation, cooking, service areas, \vashıng the dishcs, waste areas and otlıer areas. Results oj the study indicate tlıat in these mass feeding systems hygienic conditions \vere Ut the related standards. it is conclııded tluıt personelle \vorking in commercial restaurants have been very sensitive and serving permanently conıpared to otlıer mass catering systems.