Hygiene Rules in the Gastronomy Sector...

Dr. HannsChristoph Eiden 

prof. Dr. Dr. Andreas Hensel

 

Over 100,000 cases of illness are reported each year, which may have been caused by microorganisms, especially bacteria, viruses or parasites found in foodstuffs. However, according to experts' estimates, this number is actually much higher. In this context, people who prepare meals for third parties bear great responsibility. Meals must be absolutely safe for health and impeccable in quality. To achieve this goal, the entire kitchen staff must pay attention to cleanliness and hygiene during their daily work in the kitchen. 

 

This rule similarly applies to both personal body and hand hygiene, the correct application of food processing, as well as kitchen and all business cleaning. What these rules depend on in daily kitchen practices for those working in the gastronomy sector is briefly and concisely explained in the hygiene rules below.

 

Those working in the field of gastronomy should pay attention to personal body hygiene, the correct application of food processing and keeping the work area clean at all times.

 

Personal Hygiene

Keeping the body clean

 

A large number of microorganisms live on the skin, and especially on the scalp. When we wash our body, the level of reproduction of these microorganisms decreases. Therefore, body hygiene is very important. Washing the hair regularly ensures that the dandruff on the scalp is a food source for microorganisms.

 

Nails should always be cut short, kept clean and never painted.

 

Especially under long nails, microorganisms can accumulate. Therefore, nails should be cut as short as possible. Nail paint avoids noticing the level of contamination under the nail, and also, nail lengths flake off in small pieces, so nail paint is strictly prohibited in kitchen work.

 

Private attire and business attire must be strictly separated from each other.

 

Microorganisms can be carried to the kitchen area on your special clothes. Therefore, clean work clothes should always be worn in the workplace. Keep your work clothes and special clothes separated from each other in your closet. 

 

Wear clean clothes and use clean kitchen cloths and towels every day 

 

Microorganisms multiplying on work clothes, kitchen cloths and towels can contaminate foodstuffs. Therefore, change your work clothes, kitchen cloths and towels every day. The fabric of the work clothes should be of the type suitable for boiling and light color.

 

Headgear should always be worn in the kitchen area. Human scalp gets dandruff from time to time. Also, some of our hair falls out every day. The presence of dandruff and hair in foodstuffs is both nauseating and unhygienic due to the presence of many microorganisms on them. For this reason, a suitable type of cap should always be used while working and long hair should be collected.

 

Before starting work: Remove your wrist watch, hand and finger jewelry

 

Due to perspiration, moisture builds up under the wristwatch, as well as under the hand and finger jewelry, which can create a suitable environment for bacteria to multiply. In addition, jewelery hinders careful washing and cleaning of hands and arms. Therefore, jewelry should be removed before starting work. For similar reasons, earrings and necklaces should not be worn during work.

 

Hands should be washed and disinfected regularly and carefully.

 

Our hands are always in contact with germs and disease-causing agents. Thoroughly washing hands with soap and warm water and then drying them with disposable towels prevents the transfer of these microorganisms to foodstuffs. Always wash your hands in sinks intended for hand washing. It is forbidden to wash hands in sinks where foodstuffs or dishes are washed. Wash your hands thoroughly before starting work and regularly between work phases. Hands should be thoroughly washed and disinfected, especially after working with raw foodstuffs such as meat, poultry and eggs, and after each visit to the toilet. Pay attention to and strictly follow the operating instructions on personal hygiene.

 

Do not cough or sneeze on food items

 

Bacteria that can cause food poisoning are also found in the nose and throat areas of healthy people. Therefore, turn your back on food items when you need to cough or sneeze to prevent the bacteria and viruses found in the nose and throat area from contaminating the food in small droplets. Cough by covering your mouth with the inner part of the arm elbow area and use a tissue to clear your nose. Throw away the used tissue paper immediately, wash your hands thoroughly and disinfect them.

 

Open wounds should be covered in a waterproof way. Open wounds should never come into contact with foodstuffs, as they may contain bacteria that cause food poisoning. For this reason, open wounds should always be covered with a clean water-resistant adhesive plaster and a plastic finger sleeve or by wearing rubber gloves. In this context, it is recommended to use colored material if possible, because it will be much easier to spot and find if lost.

 

No smoking

 

Smoking is strictly prohibited in the kitchen area, due to the risk of cigarette ash and even butts getting into the food. It is both harmful to health and a condition that can make people nauseous. 

 

Report any recurring symptoms of illness, such as diarrhea and vomiting, to the kitchen management immediately. Persons who have a disease that can be transmitted to others through foodstuffs, or who show signs of illness related to such an infectious disease, should not be allowed to work in the foodstuffs area and enter the kitchen. In cases of diarrhea, inflamed wounds or severe colds and coughs, the risk of transmitting the disease through foodstuffs is quite high, even if necessary hygiene measures are taken. For this reason, the kitchen management should be informed immediately in case of this type of inconvenience.

 

Without the necessary vaccinations, on the return of travel to holiday regions where infectious diseases such as hepatitis or diarrhea are common, or if such a disease is experienced during travel, the kitchen management should be informed. Until the day before, there is a risk of transmitting the disease. 

 

People who suffer from diarrheal diseases continue to spread the germs and bacteria that cause this disease through their feces, even after they have already overcome the disease and feel good and healthy again. It can be prevented from spreading the disease through preventive hygiene measures, such as regular hand hygiene and disinfection, or a private toilet. For this reason, be sure to report your illnesses and ailments to the kitchen management.

 

Hygiene rules for foodstuffs

 

In the material acceptance section, only quality and flawless foodstuffs should be accepted.

 

If foodstuffs and packaging materials are dirty or damaged, it can cause harmful microorganisms or pests to be carried into the warehouse. Such a situation may cause contamination and deterioration of the materials stored in the warehouse. For this reason, the quality of the delivered materials and their packaging should be checked whether they are undamaged and flawless.

 

Uninterrupted cooling of the materials must be ensured.

 

Insufficient cooling can lead to spoilage of foodstuffs. For this reason, during the material acceptance control stage, it must be checked whether the foodstuffs are delivered at sufficient temperature. This control is especially important for meat, poultry, fish and dairy products.

 

Clean and dirty jobs should be separated from each other. Dirty work means foodstuffs or work tools under microbial load, which can cause contamination of clean goods with microorganisms during both working and storage. For this reason, raw and cooked foodstuffs, for example, should be stored in separate containers and tightly covered. 

 

In addition, used cutlery and crockery can also cause contamination of germs. For this reason, for example, the food service section and the dish receiving section must be separated from each other within the scope of either working time or working area. Never use the utensils you use for raw foodstuffs for cooked food without carefully and carefully cleaning them.

 

Always keep perishable foodstuffs frozen and ensure they are consumed quickly

 

Most microorganisms multiply very quickly at room temperature. In some bacterial species, even the application of cooling can only slow this growth. Therefore, always keep perishable foodstuffs at the required temperature and ensure that they are consumed quickly. Be sure to comply with and pay attention to the information on the expiry date and storage conditions on the product package.

 

Ensure fast processing and preparation of foodstuffs

 

While preparing foodstuffs, a hygienic working environment must be provided.

 

While foodstuffs are processed and prepared in the kitchen, they are slowly affected by the ambient temperature they are in. For this reason, and especially perishable foodstuffs, they must be processed and prepared quickly. In this way, the risk of reproduction of microorganisms is reduced.

 

Keep cooked ingredients cold until next processing

 

Microorganisms can also infect food during chopping and other processes applied to foodstuffs, such as cutting potatoes and mixing them with other ingredients. Bacteria can multiply very quickly when foodstuffs are hot. For this reason, cooked materials should be processed quickly or preserved by applying intercooling. 

 

Dishes should always be kept covered. Always keep food covered to prevent airborne contamination of the food. To cover the food, for example, a lid, a clean plate or food-grade foil is used.

 

Large pieces of meat and large pieces of poultry such as whole chicken should be completely defrosted before cooking.

 

Large pieces of meat and large pieces of poultry such as whole chicken melt more slowly than flat and thin pieces. If the products have been frozen in the freezer, the normal cooking times and temperatures required to fully cook the product will probably not be sufficient. In such a case, safe killing of microorganisms cannot be ensured and they can reproduce with cooling. 

 

Pour off the water that emerges when meat and poultry are defrosted. 

 

Microorganisms are mostly found in the water that comes out with the melting of the ice, and it can lead to spoilage of foodstuffs or food poisoning. Therefore, this liquid should never come into contact with other foodstuffs. The best way to do this is to collect it with disposable paper towels and throw it away. After this process, hands and all surfaces and tools that come into contact with this liquid should be thoroughly cleaned and then disinfected.

 

Taste control of the food should be done correctly During the tasting process, care should be taken not to contaminate the food with mouth liquids. Because, naturally, there are microorganisms in the mouth of every person. Therefore, take a small portion of the food with a clean spoon and place it in a small bowl or take it directly with the spoon you wish to taste. In this way, it will be ensured that the food remains clean.

 

Do not touch the prepared food and the inside of the plates with bare hands.

 

There are always microorganisms on the hands. When you touch dishes or plates with bare hands, microorganisms on your hands can contaminate the food. Therefore, always wear clean gloves when portioning or mixing dishes that will not be reheated afterwards. Do not touch the inner surfaces of the dishes with bare hands. 

 

Heat food adequately 

 

Heat kills the vast majority of microorganisms. Food items should be heated to 72 degrees Celsius internally, not just superficially, for two minutes. This rule is also valid for dishes that have been cooled and taken to a waiting period, but must be served hot. The internal temperature can be checked with the help of a thermometer to be sure. 

 

Food service: The temperature of the food should not be lowered below 65 degrees Celsius

 

The vast majority of microorganisms reproduce rapidly, especially at temperatures between 15 and 55 degrees Celsius. Ready-to-serve meals should be at least 65 degrees Celsius. The process of keeping food hot should never take longer than three hours.

 

Foodstuffs should be refrigerated as soon as possible.

 

During the safety intercooling process to prevent the growth of microorganisms, the temperature should be reduced from 65 degrees to 10 degrees Celsius within two hours. For this, divide the dishes if necessary and put them in smaller containers. The smaller the amount of food in the container, the faster the cooling process will take place.

 

kitchen hygiene

 

Order must be maintained in the kitchen. 

 

Materials that are not used in kitchen work should not be kept in the kitchen. They can cause contamination of food and contamination of food by microorganisms. Carrying crates and empty boxes used, for example, for dairy products or fruit and vegetables, should be removed from the kitchen immediately.

 

Always keep the kitchen, storage areas and work tools clean

 

Microorganisms multiply very easily and quickly in dirty and dirty environments and on dirty work tools. On the other hand, microorganisms cannot find food and therefore cannot multiply in clean environments, on clean machinery and work tools. Therefore, after using machines and tools, clean them immediately with hot water and cleaning agents.

 

Clean the work area frequently and after each work phase, using clean cloths or disposable paper towels 

 

As the foodstuff builds up and the dirt dries up, it becomes more difficult to remove and clean. They turn into sources of microorganisms that cannot be noticed with the naked eye. Therefore, the work area should be thoroughly cleaned after each work phase. Dirty and frequently used cleaning cloths contain too many microorganisms, which causes microorganisms to be transmitted to the work area or work tools during the cleaning process. Therefore, use clean cloths or disposable paper towels every day and throw them away after use.

 

Do not overfill coolers 

 

Overfilling the cooling areas results in reduced cooling efficiency. Therefore, the temperature of the cooling medium may rise, causing microorganisms to multiply more easily. Therefore, there must be sufficient cooling capacity. Also, care should be taken not to have too many materials that need to be kept cold at the same time.

 

Do not change the temperature level and washing time of the dishwasher

 

Leftovers on washed crockery and cutlery are both nauseous and a food source for microorganisms. Even if there is a time limit, the dishwasher should be expected to complete its normal washing time. Also, attention should be paid to the washing temperature and the amount of cleaning agent to be used. Successful washing results can only be achieved in this way.

 

Cleaning and disinfecting agents should be stored outside the kitchen. 

 

Cleaning and disinfecting agents, as well as pesticides, can cause contamination and spoilage of foodstuffs. These items should never come into contact with foodstuffs and should therefore be stored outside the kitchen. If accidentally swallowed or eaten, they can cause irritation and poisoning.

 

 

A Study on Work Motivation and Hygiene Behavior of Kitchen Workers 

* to Mehmet ŞİMŞEK, to Mehmet Akif ŞEN

 

Summary

It is argued that hygiene and sanitation, which are important in terms of consumer satisfaction and loyalty, are related to the work motivation of the employees. Based on the fact that the starting point of hygiene and sanitation in food and beverage businesses is the kitchen, in this study, the work motivation and hygiene behavior levels of kitchen workers and the relationship between these two behaviors were examined. The data of the study was obtained through an online questionnaire from 466 kitchen workers, who are members of 12 associations affiliated to the Turkish Cooks and Chefs Federation.

 

In the study, a 19-question work motivation scale and a 16-question hygiene behavior scale adapted from the literature were used. According to the results of the analysis of the study, it was determined that the work motivation and hygiene behavior levels of the kitchen workers were high and there was a positive relationship between the two variables. Again, according to the results of the analysis, it was seen that the average of the work motivation of the kitchen workers did not differ according to their education and gender, but differed according to their age. On the other hand, it was revealed that the hygiene behavior of the kitchen workers did not show a significant difference according to their age, but differed according to their gender and education level. The study is important in terms of originality, since it was conducted directly for kitchen workers and was carried out during the COVID-19 process.

 

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The kitchen, which is one of the most important parts of food and beverage businesses, is defined as the place where all kinds of food are prepared, cooked and sometimes consumed due to the structure of the business (Değirmencioğlu & Çiçek, 2004). An important part of the food is changed here, purified from physical pollution, harmful microorganisms and made edible by using various cooking techniques. In all these processes, in addition to the physical location and planning of the kitchen, the personal hygiene, selection and hygiene of the personnel working in the kitchen (chef, cook, cook's assistant, etc.) are extremely important (Yıldırım, 2014; Sökmen, 2003). 

 

Since kitchen workers who are sick or carriers can carry many infections and microorganisms directly to the food with their nose, mouth, skin and hands (Yücel, 2000), workers in this situation should not be taken to the kitchen before their condition returns to normal.

 

Work motivation, which is shaped in line with the various needs and expectations of the employees in the workplace, is seen as an important element of success in the quality of goods or services (Mullins & Christy, 2010). With another definition; It is stated that issues such as increasing customer satisfaction, performing services quickly and regularly and reducing costs are closely related to the motivation levels of the employees (Alkış and Öztürk, 2009). For this reason, it is argued that in order to provide the desired hygiene and service quality in food and beverage businesses, first of all, the work motivation and job satisfaction of the employees should be provided (Yıldırım, 2014). 

 

Work motivation, which focuses on various methods of motivating employees; are seen as psychological forces that determine an individual's level of effort and persistence in the organization (Jones & George, 2008). On the other hand, it is accepted that the performance of the employees will increase if work motivation is provided (Özdemir & Muradova, 2008).

 

Within the scope of the study, it is aimed to examine the work motivation and hygiene behavior levels of kitchen workers, who are one of the most important parts of food and beverage businesses. Because; It is thought that both service quality and hygiene level are extremely important in terms of customer satisfaction and health. 

 

In the study, the relationship between the work motivation of kitchen workers and hygiene behavior will be examined. Because it is thought that work motivation affects positive hygiene behavior positively. On the other hand, it will also be examined whether the work motivation and hygiene behavior of kitchen workers differ according to their demographic characteristics. 

 

As a result of the study, it is aimed to contribute positively to customer satisfaction and health by developing suggestions for managers and practitioners of food and beverage businesses. In addition, it is thought that the study will contribute to the enrichment of the work motivation and hygiene behavior literature. First of all, Giresun University Scientific Research and Publication Ethics Committee was applied for the study, and its approval numbered 44079388-38, dated 11 May 2020 and decision numbered 2020-2 was obtained.

 

Literature review

 

In the literature review on the subject, it has been seen that the studies directly on kitchen workers are quite limited and the subject is mostly examined in terms of accommodation businesses and/or food and beverage businesses. Some of the studies reached as a result of the examination are given below in chronological order.

 

In a study conducted by Özçelik (2020), the effect of food safety information on the intention to revisit of tourists who request service from SME qualified food and beverage businesses was examined. According to the results of the analysis of the data obtained from 437 domestic tourists, it has been determined that the food safety information of domestic tourists consists of five dimensions: cross-contamination, hygiene, personal hygiene, cleanliness and personnel health. A single dimension was determined for domestic tourists' revisit intention. On the other hand, it has been determined that food safety knowledge positively affects the intention to revisit.

 

Ko and Kang (2019) A study was conducted to determine the effects of leadership style and organizational climate on food safety and hygiene behaviors in Northern Taiwan. The data of the study were obtained from 324 corporate food service employees. 

 

According to the results of the analysis for the data; It has been determined that leadership style and organizational climate are positively related to food safety and hygiene behaviors of employees. In the same study, it was determined that transactional and transformational leadership had a significant positive effect on organizational climate, while organizational climate had a significant positive effect on employees' food safety and hygiene behaviors.

 

A study was conducted by Ayaz and Aydın (2018) on the effect of work motivation on hygiene behavior in food and beverage businesses. Within the scope of the study, data were collected from 250 employees working in food and beverage businesses with tourism operation certificate. As a result of the analysis of the collected data, the work motivations of the employees; It has been seen that it is shaped in the dimensions of managerial approach, occupational safety, work environment and self-actualization, and hygiene behaviors are dimensioned as voluntary hygiene behavior, hygiene knowledge, mandatory hygiene behavior and hygiene thought. On the other hand, it has been determined that there is a positive and significant relationship between the work motivation of the employees and the hygiene behavior.

 

Harris, Murphy, DiPietro, and Line (2017) conducted a study on the antecedents and consequences of food safety motivations for restaurant workers. In a study involving 755 restaurant managers and employees in the United States, the motivation of employees to comply with specified food safety regulations was measured using expectation theory. According to the results of the measurement, it was determined that the food safety and sanitation perceptions of the restaurant employees improved positively; however, it has been determined that this development is directly proportional to the working time.

 

Eren, Nebioğlu, and Şık (2017) investigated the knowledge level of kitchen workers on food safety in hotels operating in Alanya's Okurcalar Town. According to the analysis of the data obtained through a questionnaire from 140 employees in total; Compared to seasonal workers, it was observed that the rate of those who received food safety training among the personnel working all year was higher. Although the working year seems to have an effect on having knowledge about food safety, it was still found that a quarter of the participants had never heard of the word HACCP.

 

Toth and Bittsanszky (2014) compared the hygiene standards of serving and cooking kitchens in schools in Hungary. As a result of the comparison made in the kitchens of 68 schools in total, it was determined that the performances of physical environment, personnel, equipment, storage, service and cleaning criteria varied between 44% and 91%. As a result of the research, it was concluded that the knowledge and awareness of the employees on the subject should be increased in order to develop these standards.

 

Ünlüönen and Cömert (2013) investigated the knowledge and practices of employees in the kitchen of hotel businesses about personnel hygiene. Data were collected from 301 employees working in the kitchens of four- and five-star hotels operating in Ankara through questionnaires. It has been determined that the personnel hygiene perception levels of the hotel employees participating in the research do not differ according to their demographic characteristics. On the other hand, it has been determined that there is a significant difference in the hygiene perception levels of the employees according to the duty, working time and place of education.

 

In a study by Green and Selman (2005), they tried to determine what factors might affect food safety and food hygiene practices through focus group discussion. As a result of the study, the participants listed the factors affecting food safety and hygiene as follows; the work environment, the importance that management and colleagues attach to food safety, the penalties for those who do not prepare safe food, food safety trainings and the use of disinfectants.

 

Değirmencioğlu and Çiçek (2004) conducted a research on personnel hygiene and HACPP practices in the kitchen of hotel businesses. In the study, they determined the application of the HACCP system to personnel hygiene and the rules to be applied in the kitchen and service departments of hotel enterprises. According to these determinations, first of all; It has been stated that hygiene is of vital importance in the kitchen and service departments, and that especially the personnel working in the service and kitchen impose a great responsibility in this sense. In this sense, it was emphasized that the personnel in question should have sufficient knowledge and skills on hygiene and sanitation and should be trained in this regard. On the other hand, it was stated that the recommendations made by the World Health Organization (WHO) on personnel hygiene are of vital importance.

 

As a result of the literature review, one of the points that draw attention is that the hygiene, cleanliness, personal hygiene and employee health perceptions of consumers positively affect their intention to revisit (Özçelik, 2020). The second point that draws attention in the studies is the fact that there is a positive relationship between hygiene perception and/or hygiene behavior and organizational climate (Ko & Kang, 2019; Green & Selman, 2005) and work motivation (Ayaz & Aydın, 2018). 

 

The last point that draws attention in the studies is that the food safety, sanitation and hygiene perception levels of the employees are directly proportional to their working hours (Harris et al., 2017; Ünlüönen & Cömert, 2013). However, employees do not have sufficient knowledge and awareness about HACCP, one of the food safety practices (Eren et al., 2017; Değirmencioğlu & Çiçek, 2004). Based on this information, the research questions and hypotheses to be answered within the scope of the study are as follows;

 

AS1: What are the work motivation and hygiene behavior perception levels of kitchen workers?

 

H1: There is a positive relationship between the work motivation and hygiene behavior of kitchen workers. H2: The work motivation of kitchen workers differs according to their demographic characteristics.

 

H3: The hygiene behavior of kitchen workers differs according to their demographic characteristics.

 

As mentioned above, previous studies have been carried out for accommodation and/or food and beverage workers rather than directly kitchen workers. For this reason, it is important for the originality of the study that this study is aimed directly at kitchen workers. On the other hand, the fact that the study was carried out during the COVID-19 period is also important in terms of determining the work motivation and hygiene behavior levels of the employees in this uncertain and troublesome process (losing their job, not being able to receive their salary, contracting or transmitting COVID-19, etc.).

 

Method

 

The main purpose of this research is to determine the work motivation and hygiene behavior levels of kitchen workers and whether there is a relationship between these two behaviors. Another purpose of the study is to examine whether the work motivations and hygiene behaviors of kitchen workers differ according to their demographic characteristics (age, gender, education level). The universe of the research consists of the employees in the kitchen departments of the food and beverage businesses in Turkey. For this reason, the sample size of the study was determined as 384 people and above (Altunışık, Coşkun, Bayraktaroğlu & Yıldırım, 2007).

 

Random sampling method was used as sampling method and online questionnaire was used as data collection tool in the research. The survey consists of two stages, and in the first stage, 35 questions were asked about the work motivation and hygiene behaviors of the participants. The first 19 questions are about work motivation, and the next 16 are questions about hygiene behavior. The 19-question work motivation scale was developed by Smerek and Peterson (2007) and adapted into Turkish by Çetiner (2010). 

 

The scale was taken from the study of Ayaz and Aydın (2018) and used exactly. The hygiene behavior scale was also taken from the study of Ayaz and Aydın (2018) and arranged according to kitchen workers. In this process, the scale, which originally consisted of 19 questions, was arranged as 16 questions by taking the opinions of academicians who are experts in their fields. In the continuation of the survey, there are 3 questions about the demographic characteristics of the participants. 

 

Response categories of both scale questions in the questionnaire were arranged as 1: strongly disagree, 2: disagree, 3: partially agree, 4: agree and 5: strongly agree. Participants filled out the questionnaires online between July 2020 and August 2020.

 

Within the scope of the study, with the approval of Giresun University Scientific Research and Publication Ethics Committee, numbered 44079388-38, dated May 11, 2020 and decision number 2020-2, 466 of the kitchen workers who are members of 12 associations affiliated to the Turkish Cooks and Chefs Federation (TAŞFED) were reached. The questionnaires obtained from the individual were transferred to the computer environment and the analyzes were carried out on these data. The Cronbach Alpha test was used to check the reliability of the scales (Ural & Kılıç, 2005, p. 258). Since the work motivation scale was used without changing it, confirmatory factor analysis was used to test the construct validity (Cokluk, Şekercioğlu & Büyüköztürk, 2010, p. 175). 

 

Explanatory factor analysis was used this time for the construct validity test, since the hygiene behavior scale was adapted for kitchen workers and therefore the number of items in the scale was reduced to 16 (Cokluk et al., 2010, p. 278). Expert opinion was sought to ensure the content validity of both scales. Independent sample t-test and one-way analysis of variance (ANOVA) tests were used to examine whether the work motivations and hygiene behaviors of the participants differ according to their demographic characteristics (Büyüköztürk, 2010, p. 91).

 

Analyzes and Findings

 

In order to check the reliability of the scales used in the study, the Cronbach Alpha test was applied to both scales separately. According to the results of the analysis, the Cronbach Alpha value of the work motivation scale was found to be .933 and the Cronbach Alpha value of the hygiene behavior scale was found to be .844. It can be said that these results meet the reliability conditions in both scales (Büyüköztürk, 2010, p. 168).

 

Frequency analysis data for the demographic characteristics of the participants are given in Table 1 below. As can be seen in the table, the majority of the participants (89.3%) are between the ages of 18-50, male (60.3%), and have a high school or higher education (67.1%).

 

Hygiene Rules in the Gastronomy Sector

 

The path diagram including the standard solutions for the DFA analysis is shown in Figure 1 below. Of the latent variables given in Figure 1, the first 8 variables are related to KG=Self-actualization, the next 6 variables are related to the AD=Manager Approach and the next 3 variables are related to IG=Occupational Safety Observed variables.

 

The last two latent variables in the figure are related to the observed variable IO=Business Environment. As can be seen in the figure, it is seen that the t values ​​of the items are significant at the 0.05 level. 

 

In line with these data, it can be said that the validity results of the work motivation scale are at an acceptable level (Cokluk et al., 2010).

 

The results of the Explanatory Factor Analysis (EFA) conducted to test the construct validity of the hygiene behavior scale are given in Table 2 below.

 

As can be seen in Table 2, the hygiene behavior scale consists of three factors: hygiene knowledge, hygiene behavior and hygiene thought.

 

In EFA analysis, KMO Sample Measurement Value Adequacy coefficient was 0.745, Bartlett's Sphericity Test significance level; p=0.000,

 

variance explanation rate; 62,993 and

 

total reliability coefficient; It was found to be 0.844.

 

These results show that the scale provides construct validity (Büyüköztürk, 2010, p. 123).

 

As can be seen in the table, while the work motivations of the participants differ according to age, there is no differentiation in their hygiene behaviors. It is seen that the differentiation according to age is between those aged 18-35 and those aged 51 and over, and the average work motivation of those aged 51 and over is higher than those aged 18-35. According to the education level, it seems that there is no differentiation in work motivation, but this time there is a difference in hygiene behavior. When the averages are considered, it is seen that the average of hygiene behavior of university graduates is higher than that of high school graduates.

 

Conclusion and Recommendations

 

As seen in the analyzes, the general average of work motivation of kitchen workers is 3.61 and the general average of hygiene behavior is 4.46. These results are evaluated within the 4: I agree response category, which is one of the scale response response categories. In the light of these results, the answer to the research question (AS1) has been given and it shows that the work motivation and hygiene behavior perception levels of the kitchen workers are positive. Considering the fact that the data were obtained during the COVID-19 process, practitioners and researchers are recommended to conduct similar studies in the following processes and compare the results.

 

As given under the heading of analysis and findings, it is seen that there is a positive relationship between the work motivation and hygiene behavior of kitchen workers. These results are in parallel with the literature (Green & Selman, 2005; Ayaz & Aydın, 2018; Ko & Kang, 2019) and the first hypothesis of the research (H1: There is a positive relationship between the work motivation and hygiene behavior of kitchen workers) has been confirmed. 

 

According to these results, it is recommended that managers create a work environment and organizational climate that will increase their work motivation in order to increase the hygiene behavior of their employees. Because, as emphasized in the introduction and literature review, consumers' perceptions of hygiene, cleaning, sanitation and employee health positively affect their intention to revisit (Alkış & Öztürk, 2009; Yıldırım, 2014; Özçelik, 2020). 

 

Based on the fact that the profitability and survival of businesses are based on customer satisfaction and customer loyalty, it is recommended that managers who aim for this primarily create a positive work environment and organizational climate. It can be suggested to researchers that they can conduct studies on what other factors affect the hygiene behavior of employees or whether there are other variables that have a mediating role in the relationship between work motivation and hygiene behavior.

 

As can be seen under the heading of analysis and findings, the work motivation of the employees does not differ significantly according to their gender and education (Table 4 and Table 5), but differs according to their age (Table 5). It is seen that this differentiation is between the 18-35 age range and 51 and over employees, and the work motivation of the older employees is higher than the younger ones. 

 

What are the Hygiene Rules in the Gastronomy Sector?

 

With this result, the answer to the second hypothesis of the research (H2: The work motivation of kitchen workers differs according to their demographic characteristics) is given. This differentiation is in parallel with the literature (Ünlüönen and Cömert, 2013; Harris et al., 2017) may be related to the working year or may be due to generational differences. It can be suggested to researchers that they can conduct studies on whether there is a relationship between work motivation and length of service and/or generation gap. 

 

On the other hand, it is recommended that managers take this fact into account and focus on developing plans and programs that increase the work motivation of especially young employees.

 

The answer to the third hypothesis of the research (H3: The hygiene behavior of kitchen workers differs according to their demographic characteristics) is given in Table 4 and Table 5 above. 

 

According to the analysis results in the tables, the hygiene behavior of the employees does not change according to their age (Table 5), but differs according to the gender (Table 4) and education (Table 5). It is seen that the differentiation is in favor of women in terms of gender and in favor of those with university education in terms of education. According to these results, it reveals the fact that women and those with higher education levels are more sensitive to hygiene.

 

Practitioners are advised to consider this fact, to focus on men and low-educated employees in hygiene behavior improvement programs, and to consider this fact in the recruitment process as much as the work environment allows.

 

The study was carried out in a process where the economic, social and psychological problems caused by COVID-19, which we are in, are experienced and when it will not be predicted. It is recommended to compare the results by conducting similar studies in the following processes. Thus, it is considered that the generalizability of the results will be contributed.

 

Source

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As the head chef Ahmet ÖZDEMİR, I see the source:

Mr. I sincerely thank Mehmet ŞİMŞEK and Mehmet Akif ŞEN for their academic studies titled " A Study on Work Motivation and Hygiene Behavior of Kitchen Workers " and wish them success in their professional lives. It will definitely be considered as an example by those who need it in professional kitchens and the gastronomy and culinary community.