Genç Gıda Çalışanlarının Gıda Güvenliği Bilgisi: Türkiye'de Kesitsel Bir Çalışma

Yazarlar

DOI:

https://doi.org/10.24925/turjaf.v12i2.143-152.6514

Anahtar Kelimeler:

Gıda güvenliği- gıda hazırlama- gıda zehirlenmesi- gıda kaynaklı hastalık- gıda hijyeni

Özet

Bu çalışmanın amacı gıda sektöründe çalışan gençlerin sosyo-demografik profillerine göre gıda güvenliği bilgi düzeylerini araştırmak ve bilgi düzeyinin belirleyicilerini ortaya çıkarmaktır. Türkiye'de kesitsel bir araştırma yapılmıştır; hijyenik tasarım, dondurma çözme, hazırlama, pişirme ve ısıtma, servis, depolama ve gıda kaynaklı hastalıklar bölümlerinden oluşmaktadır. Gıda güvenliği bilgi düzeyi cinsiyet, yaş, gelir, sınıf düzeyi ve staj durumuna göre farklılık göstermektermiştir. İyi bilgi düzeyi %60'lık doğru puan oranıyla belirlenmiştir. Pişirme ve yeniden ısıtma, gıda kaynaklı hastalıklar ve servis konusundaki bilgilerin zayıf düzeyde olduğu ancak gıda güvenliği bilgisinin (genel olarak) iyi (%68) olduğu görülmüştür. Hijyenik tasarım için doğru puan oranı en yüksek bulunmuştur. İkili lojistik regresyon cinsiyet, gelir, sınıf düzeyi ve staj durumunun bilgi düzeyini önemli ölçüde etkilediğini ortaya koymuştur. En güçlü belirleyicilerin, 12,9'luk exp (β) ile 638 $ ile 850 $ arasında gelir ve 4,6'lık exp (β) ile 850 $'dan fazla gelir olduğu bulunmuştur. Bu çalışma, 25 yaş altı, 638$’ın üzerinde geliri olan ve henüz staj yapmamış kız öğrencilerin gıda güvenliği bilgisine en yüksek düzeyde sahip olduklarını vurgulamıştır.

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Yayınlanmış

2024-02-25

Nasıl Atıf Yapılır

Başkaya Sezer, D. (2024). Genç Gıda Çalışanlarının Gıda Güvenliği Bilgisi: Türkiye’de Kesitsel Bir Çalışma. Türk Tarım - Gıda Bilim Ve Teknoloji Dergisi, 12(2), 143–152. https://doi.org/10.24925/turjaf.v12i2.143-152.6514

Sayı

Bölüm

Araştırma Makalesi