Covid-19’ dan Sonra Gıda Güvenliği Açısından Yeme İçme Ünitelerinde Alınan Önlemlerdeki Değişiklikler (Changes in the Measures Taken in Food and Beverage Units for Food Safety After Covid-19)
DOI:
https://doi.org/10.21325/jotags.2021.958Anahtar Kelimeler:
Covid-19- Gıda güvenliği- Yeme içme üniteleri- Gıda üretimi- Gıda servisiÖz
Dünya 2019’un sonunda küresel bir salgınla yüz yüze gelmiştir. Mevcut COVID-19 salgınının önlenmesi ve kontrolü, yalnızca katı önleme tedbirlerini değil, aynı zamanda hızlı ve doğru analitik yöntemlerin yanı sıra gıda güvenliği izlenebilirliğinin sürekli yenilenmesini de gerektirmektedir. Bu çalışmanın amacı küresel salgından sonra değişen veya gelişen gıda üretim ve servisi ile ilgili gıda güvenliği kurallarını incelemek ve bunlara dikkat çekmektir. Sonuç olarak, COVID-19 pandemisi; gıda üretim sektörüne bazı uygulamaların aynen devam etmesi bazı uygulamaların da gözden geçirilmesi ihtiyacını ortaya çıkartmıştır. Bu çalışmada gıda üretim işletmesinde yönetici, gıda güvenliği ekip lideri, gıda mühendisi veya aşçıbaşı olarak çalışmakta olan 10 kişi ile nitel analiz yöntemlerinden yarı yapılandırılmış görüşme formu kullanılarak görüşmeler yapılmış ve sonuçlar kategorizasyon yapılarak değerlendirilmiştir. Çalışma için Başkent Üniversitesinden etik kurul onayı alınmıştır. Sonuçlara göre katılımcıların kurallarında COVID-19 önlemleri kapsamında değişimlerden ziyade ek kuralların geldiği sonucuna ulaşılmıştır. Üretim personellerinin sırasıyla maske ve eldiven kullanımı (%50), sosyal mesafeye uyma (%22,2) ve dezenfektan kullanımı (%16,6) kurallarına uymaları gerektiği belirtilmiştir. Servis personellerinde ise de en çok maske ve eldiven kullanımının (%64,28) gerekliliği kural olarak gelmiştir. Buna ek olarak Hes (Hayat Eve Sığar) kodu alınması, COVID-19 testinin istenmesi ve aşı yaşı gelenlerin aşı yaptırması gibi kurallar da gelmiştir.
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