Mersin Üniversitesi Sosyal Bilimler Enstitüsü Dergisi
Yazarlar: ["Mustafa AKTURFAN", "Ümit SORMAZ", "Bülent ÇİFTKAYA"]
Konular:-
DOI:10.55044/meusbd.1287318
Anahtar Kelimeler:Unlu mamuller,Iş sağlığı ve güvenliği,Risk değerlendirmesi,Farkındalık,İstanbul
Özet: Bakery products are popularly consumed at every meal of the day and have an important share in the food industry. It is a sector that generates economic added value for employers, employees and society. In this context, continuity of work and employee safety are important. In this direction, the study was conducted to determine the awareness levels of bakery products production personnel working in food and beverage establishments and other tourism establishments by measuring their occupational safety practices and knowledge levels, and to develop recommendations to increase the occupational safety awareness levels of bakery products production personnel in line with the deficiencies in their occupational safety practices and knowledge levels within the scope of the results obtained. Within the scope of the research survey technique, one of the quantitative research methods, was applied in order to reach more enterprises and employees. The population of the study consists of bakery and bakery products production personnel working in bakery and bakery products enterprises, restaurant enterprises and hotel enterprises operating in Istanbul. The sample of the study consisted of 419 bakery production personnel who volunteered to participate in the study and who work in food and beverage establishments and other tourism establishments operating in the districts on the European side of Istanbul province and employing bakery production personnel. The data obtained as a result of the research were evaluated in a statistical package program. "Frequency" and "percentage" tests were used to evaluate the demographic and occupational information obtained from the participants, and "ANOVA" test was used to evaluate the occupational health and safety practices of bakery products production personnel and their personal knowledge levels about occupational health and safety. At the end of the research, the demographic information of the personnel, their professional experience, their level of knowledge about occupational health and safety, and the information found about occupational health and safety practices in the enterprises are given. In addition, it is recommended to include occupational health and safety training in the curriculum programs of state and foundation-affiliated institutions providing education on kitchen, food and tourism.