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An assessment of hygienic conditions in nursery schools' kitchens

机译：托儿所厨房卫生状况评估

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摘要

The hygienic conditions of nursery schools' kitchens in Ankara, Turkey, were examined. The research sampling was obtained from 87 nursery schools. The research data were collected through a questionnaire and face-to-face interviews and observations. The questionnaire contained 59 questions and total of 100 points, the nursery schools' kitchens being graded as follows: 56-100 points good, 41-55 points acceptable, 40 points and below bad. The data were analysed with SPSS 10.0 for Windows. Mean, s.d. of all scores and percentages of responses in each category were calculated and presented in tabular form. A statistical analysis of the scores showed that 0.3% of the kitchens investigated were rated as good and put in this category, 57 of them (65.5%) were found to be acceptable and the rest (24.1%) were rated as bad. The nursery schools' kitchens were given the lowest score in staff training, while the highest score was given in dishwashing hygiene. The hygiene of the food served in nursery schools is of great importance in terms of children's health; it is therefore essential to increase the number of studies carried out regarding the food served in nursery school kitchens and regarding HACCP issues, and to concentrate on the education of the kitchen staff.
机译：检查了土耳其安卡拉托儿所厨房的卫生状况。研究样本来自87所幼儿园。通过问卷调查以及面对面的访谈和观察收集研究数据。问卷包含59个问题，总计100分，托儿所的厨房等级如下：好56-100分，可接受41-55分，差40分及以下。使用Windows SPSS 10.0分析数据。均值计算每个类别中所有分数和回应百分比的百分比，并以表格形式显示。得分的统计分析表明，所调查的厨房中有0.3％被评为良好，并列为此类，其中57个（65.5％）被认为是合格的，其余（24.1％）被评为不合格。在员工培训中，托儿所的厨房得分最低，而在洗碗卫生方面得分最高。就儿童的健康而言，托儿所提供食物的卫生非常重要。因此，有必要增加有关在托儿所厨房中食用的食物和有关HACCP问题的研究数量，并集中精力对厨房工作人员进行教育。

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