İstanbul Beyoğlu Restoranlarının Hijyen Kriterleri ve Gıda Güvenliği Açısından İncelenmesi

Bu çalışma, İstanbul'da günlük gıda tüketen nüfusun yoğun olduğu ve yerli ve yabancı turistlerin en çok ziyaret ettiği Beyoğlu bölgesinde gerçekleştirildi. Çalışmanın amacı, personel ve restoranların hijyen koşullarının belirlenmesidir. 100 Restoran, önceden hazırlanmış kontrol listeleri ile iki kez kontrol edilerek puanlandı. Her kontrolde 4 yüzey ve ekipman, 4 personel ve 1 hava numunesi alındı. Suyun mikrobiyolojik durumunu belirlemek için 5 adet su numunesi alındı. Örneklerin mikrobiyolojik analizleri yapılarak restoranların hijyenik koşulları belirlendi. Hazırlanan form ile yapılan kontroller sonucunda restoranların genel hijyen koşulları, depo hijyeni, üretim hijyeni, personel hijyeni ve personel eğitim kriterleri açısından %75 uygun olduğu tespit edildi. Yüzey ve ekipman hijyeni için alınan örnekler E. coli için %7,5, koliform için %23,7 ve aerobik mezofilik bakteriler için %10,9 olarak uygunsuz olarak bulundu. Personel hijyeni açısından numuneler E.coli için %9,6, koliform için %17,7 ve S.auerus için %22,5 olarak uygunsuz bulundu. Hava hijyeni örnekleri %92,5 olarak uygun bulundu. 5 Su numunesinde yapılan analizler ve kızartma yağlarında yapılan tüm toplam polar bileşik ölçümleri uygun olarak sonuçlandı. Restoranlarda gıda güvenliği yönetim sistemlerinin kullanılmadığı belirlendi. Temel kontaminasyon faktörleri ise yetersiz hijyen bilgisine sahip personel ve restoranların etkin temizlik ve dezenfeksiyon planı olmaması olarak belirlendi

Anahtar Kelimeler:

gıda güvenliği, halk sağlığı, hijyen, toplu tüketim

Investigation of Restaurants In Beyoglu Istanbul, In Terms Of Hygiene Criterias And Food Safety

This study was carried out in the Beyoğlu region, where the daily food consumer population is high and the most visited by local and foreign tourists in Istanbul. The aim of the study is to determine the hygienic conditions of the personnel and restaurants. 100 Restaurants were checked twice with the pre-prepared check-lists and scored. In each control, 4 surfaces and equipments, 4 personnels and 1 air sample were taken. 5 water sample was taken to determine the microbiological status of the water. Hygienic conditions of the restaurants were determined by microbiological analysis of the samples. As a result of the checks made with the prepared form, restaurants were found to be 75% proper in terms of general hygiene conditions, storage hygiene, production hygiene, personnel hygiene and personnel training criterias. The samples taken for the surfaces and equipment hygiene were found improper as 7.5% for E. coli, 23.7% for coliform and 10.9% for aerobic mesophilic bacteria. In terms of personnel hygiene, samples were found improper as 9.6% for E.coli, 17.7% for coliform and 22.5% for S.auerus. Air hygiene samples were found proper as 92.5%. All 5 water samples analysis resulted properly. All total polar compounds measurements made on frying oils have been appropriately concluded. It was determined that food safety management systems are not used in the restaurants and the basic contamination factor was personnel who has inadequate hygiene knowledge and the restaurants that don’t have effective cleaning and disinfection plans.

Keywords:

food safety, public health, hygiene, restaurants,

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