北京市朝阳区餐饮服务从业人员食品安全知识调查

Investigation on the knowledge of food safety to the cognition of employees in Chaoyang Distric of Beijing

目的通过对北京市朝阳区餐饮服务从业人员食品安全知识的调查分析,发现目前存在的问题及薄弱环节,为更有针对性的开展食品安全培训,普及食品安全知识,规范行为提供科学依据。方法采用自行设计的《餐饮服务单位从业人员食品安全知识调查表》,对随机抽取的450名餐饮服务从业人员进行问卷调查,使用EpiData 3.1建立数据库,用SPSS 11.5 for windows软件进行统计学分析。结果北京市朝阳区餐饮服务从业人员食品安全知识得分整体情况一般,有待进一步提高。管理人员得分明显高于其他人员。≦25岁的成绩明显差于其他年龄组,整体呈现出随着年龄的增高得分有升高的趋势。初中及以下文化程度的得分差于中专及以上文化程度。从业时间小于等于5年的得分明显差于5年以上。结论北京市朝阳区餐饮服务从业人员食品安全知识有待进一步提高,餐饮服务单位及监管部门应当加大对餐饮服务从业人员的培训、考核,行业协会在其中也应当发挥积极的作用。

Objective To investigate the cognition of employees in food industry on the knowledge of food safety. Find the problems and weaknesses. The influential factors on mastering the knowledge were discussed to provide the ba- sis of reinforcing the training of employees in food industry. Method Surveys were completed using self-designed questionnaire. Data entry and analysis were completed using Epidata3.1 and spssll.5 software re- spectively. Result The overallknowledge scoresof food safety were medium, and needed to be improved. The scores of management staff weresiguificantly higher than the other staff. The age within 25 performed significantly worse than any other group. The scores showed a tendency of increase by the age. The scores of Junior high school education or less were worse than the secondary and higher education level. The scores of work experience of 5 years and within weresig- nificantty worse than the five years more. ConclusionThe knowledge of food safety of employees in food industry needed to be further improved.Regular training and assessment should be reinforced by the catering service provider, the super- vision departmentand the Food Industry Association.