{"id":7187,"date":"2023-12-11T18:45:39","date_gmt":"2023-12-11T18:45:39","guid":{"rendered":"https:\/\/foodsconsultancy.com\/blog\/fabrikave-restoran-calisanlar-icin-kisisel-hijyen-kosullari\/"},"modified":"2024-01-29T21:47:56","modified_gmt":"2024-01-29T21:47:56","slug":"fabrikave-restoran-calisanlar-icin-kisisel-hijyen-kosullari","status":"publish","type":"post","link":"https:\/\/foodsconsultancy.com\/blog\/tr\/fabrikave-restoran-calisanlar-icin-kisisel-hijyen-kosullari\/","title":{"rendered":"Fabrika,ve restoran, \u00e7al\u0131\u015fanlar i\u00e7in kisisel hijyen ko\u015fullar\u0131"},"content":{"rendered":"\n<p>kisisel hijyen ko\u015fullar\u0131 : kurallar\u0131n\u0131n olu\u015fturulmas\u0131 gerekir, \u00e7\u00fcnk\u00fc Ki\u015fisel hijyen ko\u015fullar\u0131 ihmal edilmesi \u00fcr\u00fcn\u00fcn kontaminasyonuna yol a\u00e7ar ve t\u00fcketici hastal\u0131klar\u0131na neden olur, bu da tesisin itibar\u0131na yans\u0131r<\/p>\n\n\n\n<p>\uf076 Kisisel hijyen bile\u015fenleri (sa\u00e7, koruyucu k\u0131yafet, sigara, eller, aksesuarlar ve parf\u00fcmler)<\/p>\n\n\n\n<p>\uf076 \u00dcretim alanlar\u0131n\u0131n b\u00f6l\u00fcnmesi<\/p>\n\n\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Table of Contents<\/h2><nav><ul><li><a href=\"#\uf076-kisisel-hijyen-kosullarinin-kontrolunde-kalite-guvencesinin-rolu-kisisel-hijyen-unsurlari\">\uf076 Kisisel hijyen ko\u015fullar\u0131n\u0131n kontrol\u00fcnde kalite g\u00fcvencesinin rol\u00fc \u00a0Kisisel hijyen unsurlar\u0131:<\/a><\/li><li><a href=\"#ellerimizi-ne-zaman-ve-nasil-yikiyoruz\">Ellerimizi ne zaman ve nas\u0131l y\u0131k\u0131yoruz?<\/a><\/li><li><a href=\"#4-sigara-icmek-isyerlerinde-uretim-alanlarinda-veya-cevredeki-binalarda-asagidaki-nedenlerden-dolayi-sigara-icmek-kesinlikle-yasaktir-kisisel-hijyen-kosullari\">4. Sigara i\u00e7mek: \u0130\u015fyerlerinde, \u00fcretim alanlar\u0131nda veya \u00e7evredeki binalarda a\u015fa\u011f\u0131daki nedenlerden dolay\u0131 sigara i\u00e7mek kesinlikle yasakt\u0131r:(kisisel hijyen ko\u015fullar\u0131)<\/a><\/li><li><a href=\"#saglik-gereksinimlerinin-kontrolunde-kalite-guvencesinin-gorevleri-nelerdir\">\u2022 Sa\u011fl\u0131k gereksinimlerinin kontrol\u00fcnde kalite g\u00fcvencesinin g\u00f6revleri nelerdir?<\/a><\/li><\/ul><\/nav><\/div>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"\uf076-kisisel-hijyen-kosullarinin-kontrolunde-kalite-guvencesinin-rolu-kisisel-hijyen-unsurlari\">\uf076 Kisisel hijyen ko\u015fullar\u0131n\u0131n kontrol\u00fcnde kalite g\u00fcvencesinin rol\u00fc \u00a0Kisisel hijyen unsurlar\u0131:<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/foodsconsultancy.com\/wp-content\/uploads\/2023\/11\/ap17080659171652-b99823a2e034bb282f6d25eb155918c1a7406518_1-1-1-300x225.webp\" alt=\"ki\u015fisel hijyen ko\u015fullar\u0131\" class=\"wp-image-5850\" \/><\/figure><\/div>\n\n\n<p>1. Sa\u00e7: Sa\u00e7, gerek sa\u00e7 d\u00f6k\u00fclmesi yoluyla besine ula\u015ft\u0131\u011f\u0131nda toz ve patojen bakteriler ta\u015f\u0131r, gerekse g\u0131da veya farmas\u00f6tik \u00fcr\u00fcnler i\u00e7in Staphylococcus bakterisini de beraberinde getiren toz ve kepekleri ta\u015f\u0131r, bu nedenle sakal ve b\u0131y\u0131k \u00e7\u0131kmas\u0131 ve kapat\u0131lmas\u0131 engellenir. Sa\u00e7lar tamamen ba\u015f\u00f6rt\u00fcs\u00fc, b\u0131y\u0131k i\u00e7in maske ve ba\u015fl\u0131k Ile birlikte. Eller tamamen<br>2. Koruyucu k\u0131yafet: A\u015fa\u011f\u0131daki \u015fartlar\u0131 kar\u015f\u0131lamal\u0131d\u0131r<\/p>\n\n\n\n<p>\uf0d8 A\u00e7\u0131k renkli olup ki\u015fisel k\u0131yafetleri tamamen kaplar, t\u00fcm v\u00fccudu kaplar<\/p>\n\n\n\n<p>\uf0d8 Cep, d\u00fc\u011fme veya fermuar bulundurmak yasakt\u0131r (\u00e7\u0131t\u00e7\u0131tl\u0131 d\u00fc\u011fmeler kullan\u0131n).<\/p>\n\n\n\n<p>\uf0d8 Koruyucu giysi, \u00f6zel giysilerle \u00fcr\u00fcn\u00fcn kirlenmesine veya i\u015f\u00e7iden \u00fcr\u00fcne bir \u015feyin ge\u00e7mesine kar\u015f\u0131 \u00fcr\u00fcn\u00fc korumakt\u0131r.<\/p>\n\n\n\n<p>\uf0d8 G\u00fcnl\u00fck y\u0131kan\u0131p sterilize edilebilen kuma\u015ftan yap\u0131lm\u0131\u015f olup, kalite g\u00fcvencesi ile belirlenen zaman \u00e7izelgesine g\u00f6re s\u00fcr\u00fcnt\u00fc al\u0131narak bakteriyel k\u00fclt\u00fcre al\u0131n\u0131r.<\/p>\n\n\n\n<p>\uf0d8 Kuru alanda \u00f6zel ayakkab\u0131 giyilmeli ve mutlaka temizlenmelidir.<\/p>\n\n\n\n<p>Soyunma alanlar\u0131 Ile \u00fcretim alan\u0131 aras\u0131na Iki kap\u0131 yerle\u015ftirilmesi dikkate al\u0131narak, \u00e7al\u0131\u015fma alan\u0131na yak\u0131n belirlenen alanlarda i\u015f k\u0131yafetleri giyilir.<\/p>\n\n\n\n<p>3. Eller: Eller, mikroplar\u0131n \u00fcr\u00fcnlere (g\u0131da &#8211; ila\u2013) bula\u015fmas\u0131nda \u00f6nemli bir fakt\u00f6rd\u00fcr.Bu nedenle, kalite g\u00fcvencesi, ellerin y\u0131kanmas\u0131 ve sterilize edilmesi i\u00e7in kurallar koymal\u0131, \u00e7al\u0131\u015fanlar\u0131 bu konuda e\u011fitmeli ve bakteriyel el \u00e7ubuklar\u0131 arac\u0131l\u0131\u011f\u0131yla y\u0131kaman\u0131n kalitesini izlemelidir. Kalite g\u00fcvencesi taraf\u0131ndan belirlenen bir zaman \u00e7izelgesine g\u00f6re.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"ellerimizi-ne-zaman-ve-nasil-yikiyoruz\"><a href=\"https:\/\/www.facebook.com\/saglikbakanligi\/videos\/ellerimizi-ne-zaman-ve-nas%C4%B1l-y%C4%B1kamal%C4%B1y%C4%B1z\/256414452467827\/\" target=\"_blank\" rel=\"noopener\">Ellerimizi ne zaman ve nas\u0131l y\u0131k\u0131yoruz<\/a>?<\/h2>\n\n\n\n<p>\u00c7al\u0131\u015fmaya ba\u015flamadan \u00f6nce \u2013 Steril k\u0131yafet ve pati giymeden \u00f6nce \u2013 \u00c7\u00f6p veya \u00e7\u00f6p kutular\u0131na dokunduktan sonra \u2013 Hap\u015f\u0131rma ve \u00f6ks\u00fcrd\u00fckten sonra \u2013 \u00c7i\u011f ve pi\u015fmi\u015f yiyeceklere dokunduktan sonra \u2013 Tuvaleti kulland\u0131ktan sonra \u2013 Sigara i\u00e7tikten sonra<br>A\u015fa\u011f\u0131daki ad\u0131mlar\u0131 Izleyerek 30-35 santigrat derece s\u0131cakl\u0131ktaki \u0131l\u0131k suyla y\u0131kay\u0131n:<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/foodsconsultancy.com\/wp-content\/uploads\/2023\/11\/wash-hand-1.webp\" alt=\"ellerini y\u0131kamak\" class=\"wp-image-5851\" \/><\/figure><\/div>\n\n\n<p>(kisisel hijyen)<\/p>\n\n\n\n<p>1. Ellerinizi suyla Iyice \u0131slat\u0131n, ard\u0131ndan uygun sabunu (tercihen kokusuz) ekleyin.<\/p>\n\n\n\n<p>2. Avu\u00e7 i\u00e7lerinizi ve parmaklar\u0131n\u0131z\u0131n aras\u0131n\u0131 20 saniye boyunca ovalay\u0131n<\/p>\n\n\n\n<p>3. Parmaklar\u0131n\u0131z\u0131n arkas\u0131n\u0131 ve ba\u015fparmaklar\u0131n\u0131z\u0131 avu\u00e7lar\u0131n\u0131za do\u011fru iyice ovalay\u0131n.<\/p>\n\n\n\n<p>4. Di\u011fer elinizin avu\u00e7 I\u00e7i ile dairesel hareketlerle t\u0131rnaklar\u0131n alt\u0131n\u0131 temizleyin<\/p>\n\n\n\n<p>5. Ellerinizi sabunla Iyice y\u0131kay\u0131n<\/p>\n\n\n\n<p>6. Tek kullan\u0131ml\u0131k ka\u011f\u0131t havlu kullanarak kurulay\u0131n ve aya\u011f\u0131n\u0131zla bast\u0131rarak a\u00e7\u0131lan kaplara at\u0131n.<\/p>\n\n\n\n<p>7. Ellerinizi geleneksel dezenfektanlarla (%65-%80 alkol) dezenfekte edin<br>\u00dcretim alanlar\u0131na yak\u0131n y\u0131kama alanlar\u0131 ve lavabolar\u0131n da\u011f\u0131l\u0131m\u0131 \u00e7al\u0131\u015fan say\u0131s\u0131na uygun \u015fekilde tasarlanmal\u0131, musluklar ya k\u0131z\u0131l\u00f6tesi \u0131\u015f\u0131nlarla a\u00e7\u0131l\u0131p kapat\u0131lmal\u0131 ya da dize bas\u0131larak a\u00e7\u0131l\u0131p kapat\u0131lmal\u0131d\u0131r..<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"4-sigara-icmek-isyerlerinde-uretim-alanlarinda-veya-cevredeki-binalarda-asagidaki-nedenlerden-dolayi-sigara-icmek-kesinlikle-yasaktir-kisisel-hijyen-kosullari\">4. Sigara i\u00e7mek: \u0130\u015fyerlerinde, \u00fcretim alanlar\u0131nda veya \u00e7evredeki binalarda a\u015fa\u011f\u0131daki nedenlerden dolay\u0131 sigara i\u00e7mek kesinlikle yasakt\u0131r:(kisisel hijyen ko\u015fullar\u0131)<\/h2>\n\n\n\n<p>1. \u00dcr\u00fcne veya yiyece\u011fe sigara k\u00fcl\u00fc bula\u015fmas\u0131<\/p>\n\n\n\n<p>2. Bakteri bak\u0131m\u0131ndan zengin t\u00fck\u00fcr\u00fck y\u00fckl\u00fc sigara izmaritlerinin \u00fcretim alanlar\u0131na at\u0131lmas\u0131<\/p>\n\n\n\n<p>3. Sigara duman\u0131 \u00fcr\u00fcne ula\u015farak di\u011fer \u00e7al\u0131\u015fanlar\u0131n \u00f6ks\u00fcrmesine veya hap\u015f\u0131rmas\u0131na neden olarak t\u00fck\u00fcr\u00fc\u011f\u00fcn \u00fcr\u00fcnlere ula\u015fmas\u0131na neden olur.<\/p>\n\n\n\n<p>5. Tak\u0131 (aksesuar) ve parf\u00fcmler: Her t\u00fcrl\u00fc tak\u0131n\u0131n (y\u00fcz\u00fck \u2013 bilezik \u2013 kolye\u2026) tak\u0131lmas\u0131 toz ta\u015f\u0131d\u0131klar\u0131 ve imalat s\u0131ras\u0131nda par\u00e7alar\u0131n\u0131n yiyecek veya \u00fcr\u00fcn\u00fcn I\u00e7ine d\u00fc\u015fmesi muhtemel oldu\u011fundan kesinlikle yasakt\u0131r. .<\/p>\n\n\n\n<p>Parf\u00fcmler: \u00dcr\u00fcn\u00fcn tad\u0131n\u0131 do\u011frudan etkilemesinin yan\u0131 s\u0131ra hap\u015f\u0131rmaya, t\u00fck\u00fcr\u00fck ve patojen bakterilerin \u00fcr\u00fcnlere eri\u015fmesine de neden olur.<br>\u2022 \u00dcretim alanlar\u0131n\u0131n b\u00f6l\u00fcnmesi (imalat):<\/p>\n\n\n\n<p>Sa\u011fl\u0131k gereksinimlerinin derecesi, \u00fcr\u00fcn\u00fcn hassasiyetine ve mikroplara kar\u015f\u0131 duyarl\u0131l\u0131\u011f\u0131na ba\u011fl\u0131 olarak \u00fcretim alan\u0131n\u0131n hassasiyetine g\u00f6re de\u011fi\u015fmektedir.<\/p>\n\n\n\n<p>Temizleme, dezenfeksiyon ve sterilizasyon aras\u0131ndaki fark nedir?<br>Temizleme: Kirin veya istenmeyen kal\u0131nt\u0131lar\u0131n sabun ve su veya su ve kimyasal deterjanlarla \u00e7\u0131kar\u0131lmas\u0131<\/p>\n\n\n\n<p>Dezenfeksiyon: \u00c7al\u0131\u015f\u0131lan konsantrasyonlardaki s\u0131cak su ve dezenfektanlarla veya 85 santigrat derecede \u0131s\u0131ya 10 dakika maruz b\u0131rak\u0131larak, sporlar\u0131ndan ar\u0131nd\u0131r\u0131lmadan t\u00fcm formdaki patojen mikroplar\u0131n yok edilmesi.<\/p>\n\n\n\n<p>Sterilizasyon: Dezenfektanlar ve 120 santigrat derece \u0131s\u0131 kullan\u0131larak patojenik ve patojen olmayan t\u00fcm mikroplardan ve bunlar\u0131n sporlar\u0131ndan kurtulmak.<\/p>\n\n\n\n<p>Bu nedenle \u00fcretim alanlar\u0131 sterilizasyon, dezenfeksiyon ve sterilizasyon derecelerine g\u00f6re b\u00f6l\u00fcnmektedir.<br>Bu alanlar\u0131n kontrol edilmesi kalite g\u00fcvence y\u00f6netiminin temel g\u00f6revlerinden biridir.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"saglik-gereksinimlerinin-kontrolunde-kalite-guvencesinin-gorevleri-nelerdir\">\u2022 Sa\u011fl\u0131k gereksinimlerinin kontrol\u00fcnde kalite g\u00fcvencesinin g\u00f6revleri nelerdir?<\/h2>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter\"><img decoding=\"async\" src=\"https:\/\/foodsconsultancy.com\/wp-content\/uploads\/2023\/11\/\u0627\u0644\u0644\u0628\u0627\u0633-\u0627\u0644\u062e\u0627\u0635-\u0628\u0627\u0644\u0639\u0627\u0645\u0644\u064a\u0646-2-240x300.webp\" alt=\"\u0130\u015f\u00e7i k\u0131yafetleri\" class=\"wp-image-5852\" \/><\/figure><\/div>\n\n\n<p>1. El y\u0131kama talimatlar\u0131n\u0131n yer ald\u0131\u011f\u0131 bilgi panolar\u0131n\u0131n yerle\u015ftirilmesi<\/p>\n\n\n\n<p>2. \u00dcretim alanlar\u0131n\u0131n b\u00f6l\u00fcnmesi ve i\u015f\u00e7ilere her \u00fcretim alan\u0131 I\u00e7in uygun k\u0131yafet ve her alan i\u00e7in temizlik, dezenfeksiyon ve sterilizasyon y\u00f6ntemleri konusunda e\u011fitim verilmesi.<\/p>\n\n\n\n<p>3. Dinlenme alan\u0131n\u0131 ve \u00f6zel zamanlar\u0131n\u0131 belirleyin, kontrol edin ve izleyin<\/p>\n\n\n\n<p>4. Belirlenen gerekliliklerin etkilili\u011fini sa\u011flamak i\u00e7in \u00e7al\u0131\u015fanlar\u0131n k\u0131yafetlerine ve ellerine periyodik bakteri s\u00fcr\u00fcnt\u00fcleri uygulay\u0131n<\/p>\n\n\n\n<p>5. T\u00fcm departmanlar i\u00e7in bir temizlik, dezenfeksiyon ve sterilizasyon program\u0131 geli\u015ftirin ve uygulanmas\u0131n\u0131 do\u011frudan denetleyin<\/p>\n\n\n\n<pre id=\"tw-target-text\" class=\"wp-block-preformatted\"><span class=\"Y2IQFc\" lang=\"tr\"><a href=\"https:\/\/foodsconsultancy.com\">Pronano ekibi dan\u0131\u015fmanl\u0131k<\/a> ve di\u011fer hizmetleri sa\u011flamaya, bunlar hakk\u0131nda bilgi almaya haz\u0131r<\/span><\/pre>\n\n\n\n<p><a href=\"https:\/\/foodsconsultancy.com\/tr\/http-www-foodsconsultancy-com-tr-nanopro-gida-sanayi-danismanligi\/\">Dondurulmu\u015f G\u0131da Sekt\u00f6r\u00fcne -Nanoper G\u0131da Dan\u0131\u015fmanl\u0131\u011f\u0131<\/a><\/p>\n\n\n\n<p><a href=\"https:\/\/foodsconsultancy.com\/tr\/yogunlastirilmis-sut-nanopro-gida-sektorunde-danismanlik\/\">Yo\u011funla\u015ft\u0131r\u0131lm\u0131\u015f s\u00fct-Nanopro G\u0131da sekt\u00f6r\u00fcnde dan\u0131\u015fmanl\u0131k<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>kisisel hijyen ko\u015fullar\u0131 : kurallar\u0131n\u0131n olu\u015fturulmas\u0131 gerekir, \u00e7\u00fcnk\u00fc Ki\u015fisel hijyen ko\u015fullar\u0131 ihmal edilmesi \u00fcr\u00fcn\u00fcn kontaminasyonuna yol a\u00e7ar ve t\u00fcketici hastal\u0131klar\u0131na neden olur, bu da tesisin itibar\u0131na yans\u0131r \uf076 Kisisel hijyen bile\u015fenleri (sa\u00e7, koruyucu k\u0131yafet, sigara, eller, aksesuarlar ve parf\u00fcmler) \uf076 \u00dcretim alanlar\u0131n\u0131n b\u00f6l\u00fcnmesi \uf076 Kisisel hijyen ko\u015fullar\u0131n\u0131n kontrol\u00fcnde kalite g\u00fcvencesinin rol\u00fc \u00a0Kisisel hijyen unsurlar\u0131: 1.<\/p>\n","protected":false},"author":1,"featured_media":9619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[104],"tags":[],"lang":"tr","translations":{"tr":7187,"ar":6882,"en":7186},"amp_enabled":true,"pll_sync_post":[],"_links":{"self":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7187"}],"collection":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/comments?post=7187"}],"version-history":[{"count":2,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7187\/revisions"}],"predecessor-version":[{"id":9007,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/posts\/7187\/revisions\/9007"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media\/9619"}],"wp:attachment":[{"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/media?parent=7187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/categories?post=7187"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodsconsultancy.com\/blog\/wp-json\/wp\/v2\/tags?post=7187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}