中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2014年
12期
13-16
,共4页
唐亚楠%宁鸿珍%关维俊%唐咏梅%周瑞华%刘海燕
唐亞楠%寧鴻珍%關維俊%唐詠梅%週瑞華%劉海燕
당아남%저홍진%관유준%당영매%주서화%류해연
餐饮从业人员%食品安全%知识%态度%行为
餐飲從業人員%食品安全%知識%態度%行為
찬음종업인원%식품안전%지식%태도%행위
catering professional%food safety%knowledge%attitude%behavior
目的：：研究河北省唐山市餐饮从业人员食品安全知识、从业态度和行为的现况，为餐饮从业人员进行健康教育提供依据。方法：采用分层随机抽样的方法抽取唐山市餐饮从业人员759人，通过调查问卷了解其食品安全知识、态度和行为现状。结果：唐山市餐饮从业人员食品安全知识、态度、行为总体知晓率分别为74．1%、88．2%和79．3%；从业人员健康证持有率为89．3%，未达100%；文化程度高、单位规模大、经过培训、从业时间长的从业人员知识知晓率和行为良好率均高于相应其它人员；从事烹饪岗位的从业人员好于其它岗位人员。结论：唐山市部分餐饮从业人员食品安全知识水平较低，但获取食品安全知识的态度比较积极，因此加强对食品从业人员卫生知识培训宣传、加大监管部门执法力度对提高食品从业人员食品安全知识水平，规范食品从业人员行为非常有必要。
目的：：研究河北省唐山市餐飲從業人員食品安全知識、從業態度和行為的現況，為餐飲從業人員進行健康教育提供依據。方法：採用分層隨機抽樣的方法抽取唐山市餐飲從業人員759人，通過調查問捲瞭解其食品安全知識、態度和行為現狀。結果：唐山市餐飲從業人員食品安全知識、態度、行為總體知曉率分彆為74．1%、88．2%和79．3%；從業人員健康證持有率為89．3%，未達100%；文化程度高、單位規模大、經過培訓、從業時間長的從業人員知識知曉率和行為良好率均高于相應其它人員；從事烹飪崗位的從業人員好于其它崗位人員。結論：唐山市部分餐飲從業人員食品安全知識水平較低，但穫取食品安全知識的態度比較積極，因此加彊對食品從業人員衛生知識培訓宣傳、加大鑑管部門執法力度對提高食品從業人員食品安全知識水平，規範食品從業人員行為非常有必要。
목적：：연구하북성당산시찬음종업인원식품안전지식、종업태도화행위적현황，위찬음종업인원진행건강교육제공의거。방법：채용분층수궤추양적방법추취당산시찬음종업인원759인，통과조사문권료해기식품안전지식、태도화행위현상。결과：당산시찬음종업인원식품안전지식、태도、행위총체지효솔분별위74．1%、88．2%화79．3%；종업인원건강증지유솔위89．3%，미체100%；문화정도고、단위규모대、경과배훈、종업시간장적종업인원지식지효솔화행위량호솔균고우상응기타인원；종사팽임강위적종업인원호우기타강위인원。결론：당산시부분찬음종업인원식품안전지식수평교저，단획취식품안전지식적태도비교적겁，인차가강대식품종업인원위생지식배훈선전、가대감관부문집법력도대제고식품종업인원식품안전지식수평，규범식품종업인원행위비상유필요。
!O!b!jec"tive !!"To provide evidence for health education to catering workers based on the research on their food safety knowl-edge, professional attitudes and behaviors in Tangshan city. !M!e!tho"d ! !"Totally 759 catering employees in Tangshan city were extracted by u-sing Stratified Cluster Sampling Method to investigate their food safety knowledge, attitude and behavior with self-devised questionnaire. !!"The results showed that the rate of food safety knowledge awareness was 74. 1%, the rate of food safety attitude awareness was 85. 6%, and the formation rate of food safety behavior was 79. 3%. Totally 83. 4% of all catering employees hold the health certificates in Tangshan City, which standed at a low level. There was no obvious difference for the employees in restaurants from those in collective can-teens on the food safety knowledge, attitude, and behavior, however, the difference on the awareness of food safety knowledge and behavior forming was significant based on catering employees’ different education, unit scale, training condition, positions, the time joined the in-dustry. !R!e!sul"t !C!on!cl"usion !!!"Partial catering industry employees in Tangshan city had lower level of food safety knowledge, but surely they had ac-tive attitude towards acquiring food safety knowledge. Therefore, it was necessary to increase the food industry employee’s food safety knowl-edge and regulate their behavior by enhancing health knowledge training and strengthening the law enforcement.
