上海市某地区餐饮从业人员食品安全知识、态度、行为调查

Knowledge, Attitude, and Practice of Food Safety among Catering Staff in a District of Shanghai

[目的]了解上海市某地区餐饮从业人员的食品安全知识、态度、行为现状,为提高食品安全知识,改变不良从业行为,有效预防各类食品安全问题提供依据。[方法]采用分层整群抽样抽取上海市某地区餐饮业在岗从业人员477名调查对象开展问卷调查,采用相关分析探讨知识、态度、行为之间的相互关系。[结果]该地区基本掌握食品安全知识的餐饮从业人员为313人（65.6%）,平均得分为（10.93±2.22）分。68.1%的餐饮从业人员有食品安全知识培训经历。94.8%的从业人员认为很有必要加强规范操作以预防食物中毒事件的发生。餐饮人员的良好职业行为形成率为80.9%-97.7%。食品安全知识得分、态度、行为三者间均存在较弱的正相关关系（P〈0.05）,而知识得分与培训经历存在较强的正相关关系（r=0.349,P〈0.01）。[结论]该区餐饮从业人员食品安全相关态度积极、行为良好,但掌握知识尚有欠缺,应注重该人群食品安全操作技能的传授,使其食品安全知识得到有效提高,做到规范操作,有利于逐步形成良好的从业行为。

[ Objective ] To investigate the knowledge, attitude, and practice （KAP） of food safety among catering staff in a district of Shanghai, in order to provide evidence for improving relevant knowledge and behavior and effectively preventing varied food safety problems. [ Methods ] A KAP survey was conducted among 477 catering staff randomly selected by stratified cluster sampling in a district of Shanghai to assess the participants＇ current KAP of food safety, and to examine the relationship among knowledge, attitude, and practice by Spearman correlation analysis. [ Results ] Of all the catering staff interviewed, 313 （65.6%） were aware of food safety, with an average score of 10.93 ± 2.22 （mean ± SD）; 68.1% were trained on knowledge of food safety; 94.8% recognized the necessity to strengthen the food safety enforcement. The formation rates of good practice varied between 80.9% and 97.7%. A weak positive relationship was identified among the scores of food safety knowledge, attitude, and practice （r=0.349, P〈0.05）, while the score of knowledge showed a close relationship with the training experience （P〈 0.01）. [ Conclusion ] Good attitude and practice of food safety and insufficient knowledge are identified among the interviewed catering staff. Attentions should be paid to the training of food safety operating skills in order to improve knowledge, standardize operations, and form good working practice.