食品安全相关人群食品安全知识、态度和行为横断面调查

Across-sectional study on knowledge, attitude and practice of food safety related population

目的了解食品安全相关人群的知识、态度和行为(KAP)现状并探讨其影响因素,为实施改善食品安全状况的具体措施提供参考。方法本调查采用多阶段分层随机抽样的方法对我国15个省/直辖市/自治区抽取食品从业人员、食品专业技术人员以及食品监管人员,共计18 802名。采用网络调查法对三类人群进行食品安全KAP问卷调查,并采用SPSS 21.0数据分析软件进行统计分析。结果食品安全KAP得分由高到底依次为:食品从业人员(79.51±11.71)、食品监管人员(74.33±11.23)、食品专业技术人员(66.88±15.28)。女性食品从业人员的KAP得分高于男性,差异有统计学意义(P<0.05),而其他两类人群中未发现此影响;随着年龄增大,食品从业人员KAP得分呈现出先升高后降低的趋势,食品专业技术人员和食品监管人员的得分呈现出逐渐升高的趋势;三类人群的KAP得分均随学历升高和就业年限增加而增高;有食品专业背景的食品监管人员KAP得分高于非食品专业背景人员,差异有统计学意义(P<0.05),但在食品从业人员和专业技术人员中未发现类似影响;一年内参加过培训的三类人群KAP得分均高于未参加培训的人群,差异有统计学意义(P<0.05);东部地区三类人群的KAP得分均高于其他地区,差异有统计学意义(P<0.05)。结论三类人群对食品安全相关问题的态度趋向于积极,但食品安全知识以及行为习惯均需进一步提高。相关用人单位应根据不同人群当前食品安全KAP方面的薄弱环节及其影响因素采取有针对性的措施,提高三类人群的食品安全KAP水平,进而保障食品安全状况。

Objective To understand the knowledge, attitude and behavior(KAP) status of food safety related population and explore its influencing factors, so as to provide reference for the implementation of specific measures to improve food safety. Methods In this survey, 18 802 food practitioners, food professionals and food supervisors were selected from 15 provinces/municipalities/autonomous regions by multi-stage stratified random sampling. Results Food safety KAP scores from high to bottom were: food practitioners(79.51±11.71), food regulators(74.33±11.23), food professionals(66.88±15.28). The KAP score of female food practitioners was higher than that of male(P<0.05), but the other two groups did not show this effect. With the increase of age, KAP scores of food practitioners increased first and then decreased, and the scores of food professionals and food supervisors increased with the increase of age. The KAP scores of the three groups increased with the increase of education background. KAP scores of the three groups increased with the increase of employment years. KAP score of food supervisors with food professional background was higher than that of no-food professional background(P<0.05), but no similar effect was found among food practitioners and professional technicians. The KAP scores of the three groups who participated in the training in one year were higher than those who did not(P<0.05).The KAP scores of the three groups in the eastern region were higher than those in other regions(P<0.05). Conclusion The attitude of the three groups towards food safety related issues tends to be positive, but food safety knowledge and behavior habits need to be further improved. Relevant employers should take targeted measures according to the weak links in KAP of food safety and its influencing factors in different populations, in order to improve the food safety KAP level of the three groups, so as to ensure the food safety situation.