Özet:

In the assessment of the competitiveness of tourism enterprises, one of the important perceptions is hygiene. Hygiene contains the preventive and eliminating elements of diseases for body integrity and health and existing dangers. If the staff working in the kitchen department of the accommodation companies, personal hygiene information and practices are not sufficient, food-based diseases become a common health problem. This study aims to identify the hygienic knowledge and practices of staff working in the kitchen departments of different status accommodation companies, including hotels, pensions, apart hotels and boutique hotels operating in the Sanlıurfa Provincial Center. In the framework of the study, a survey form was applied to 207 kitchen staff, which reached 17 accommodation. The survey form consists of three sections and a total of 40 questions. According to the analysis, the researchers have found that the body bathing effects in terms of cleaning, the method of handwashing in accordance with the cleaning rules, the health of the teeth, the right application for nose cleaning, the shape of cutting of the hands and leg nails, the best application for hair and leg cleaning, and the conclusion is that they do not know the right application for hair and leg cleaning.

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