基于食品卫生和安全认知提升的农村民间厨师承办家宴干预模式的研究

Study on the Intervention Mode of Rural FolkChefs Based on Food Hygiene and Safety Awareness

目的探讨基于食品卫生和安全认知提升的农村民间厨师承办家宴干预模式的可行性和有效性,为达到防控食源性疾病暴发提供参考。方法采用随机整群抽样的方法 ,随机抽取青浦区一个乡镇,以镇内户籍人群、承办家宴的民间厨师和业务指导人员作为研究的对象。在做好基线调查的基础上,对以上三类人群给予差异化的干预,在干预前后对所有研究对象通过问卷,电话随访等形式了解项目参与者各评价指标的变化,分析干预效果。结果实施干预后,户籍人群自办家宴主动申报率从80%上升至100%(P<0.05),农村民间厨师KAP分别从68.41%、90.99%、70.16%提升至94.59%、99.09%和92.34%(P均<0.05);业务人员家宴现场指导上门率78%提升至100%(P<0.05)。结论基于食品卫生和安全认知提升的农村民间厨师承办家宴干预模式是可行和有效的,值得进一步推广。

Objective To explore the feasibility and effectiveness, the intervention mode of rural folk chefs to undertake family feast, based on food hygiene and safety awareness. To provide a reference for the prevention and control of foodborne disease outbreaks. Methods Random cluster sampling method randomly selected one town of Qingpu District. The study is based on the household registration people in the town, the folk chefs who host the feast and the business instructors. On the basis of doing a baseline survey, different interventions were given to the above three groups of people. Before and after the intervention,all subjects were informed about the changes of the evaluation indicators of the project participants through questionnaires and telephone follow-up, and the intervention effects were analyzed. Result After the implementation of the intervention, the voluntary declaration rate of the self-employed family banquet increased to 100% from 80%（P〈0.05）. The rural folk chef KAP increased from 68.41%, 90.99%, 70.16% to 94.59%, 99.09% and 92.34% respectively（P〈0.05）. The on-site guidance rate of the business staff＇s banquet was increased to 78%（P〈0.05）. Conclusions The rural folk chefs intervention mode based on the promotion of food hygiene and safety awareness are feasible and effective. And it is worth further promotion.