餐饮业厨师工龄与风险控制研究

Research on chef seniority and risk control of catering industry

目的调查不同工龄厨师的卫生知识知晓率和行为形成率,研究不同工龄厨师在餐饮业中的风险控制作用。方法选择6家餐馆的163名不同工龄厨师,调查其培训前后的卫生知识知晓率和卫生行为形成率。结果不同工龄厨师卫生知识知晓率培训前工龄短者知晓率低,培训后无差异,工龄短者提高幅度大。2年以下工龄厨师培训前后行为形成率均低,但培训后提高显著。结论一两次培训对厨师提高卫生知识水平效果明显,但良好行为的形成需反复培训、监督指导、检查考核等方法迫使其养成习惯,工龄越短效果越好。

Objective To investigate the hygienic knowledge knowing rate and behavior formation rate of different working ages of chefs,and study the risk control effect of different seniority.Method Randomly selected 163 chefs of different seniority from 6 restaurants,and investigate hygienic knowledge knowing rate and behavior formation rate before and after training.Results Before training,the chefs of short seniority had low hygienic knowledge knowing rate,after training,there were no significant difference,and short seniority enhanced obviously.2 years and below of seniority,the behavior formation rate before and after training were both low,but after training it enhanced obviously.Conclusions 1 or 2 times of training could obviously enhance the hygienic knowledge of chefs,but the good behavior＇s formation need training,surveillance,guide,examine and so on,the seniority shorter the effect is better.