我国食品从业人员食品安全知识、态度、行为的调查研究

Survey of Knowledge, Attitude and Practice on Food Safety Among Food Employees in China

目的:了解我国食品从业人员食品安全知识、态度、行为(KAP)现状,探讨其影响因素,为提出改善食品安全状况的措施提供参考。方法:对我国15个省畜禽屠宰、水产品加工、乳制品加工和餐饮食品加工从业人员进行食品安全KAP问卷调查,并对调查结果进行统计分析。结果:我国食品从业人员食品安全知识得分较低,态度和行为得分较高。除专业背景外,性别、年龄、文化程度、就职年限、区域位置和是否接受培训都会对食品从业人员的食品安全KAP得分产生不同程度的影响。结论:培训对食品从业人员KAP得分提升最为明显,然而,现有的关于培训的规范要求的执行情况还需进一步改善。同时,食品企业管理人员应针对影响从业人员KAP表现的因素采取相应措施,从而提高从业人员的食品安全素养,以保障食品安全。

Objective:To investigate the current status of food safety knowledge,attitude and behavior(KAP)among food practitioners in China and explore their influencing factors,therefor providing reference for the development of measures aimed to improve food safety.Methods:A questionnaire survey of food safety KAP covering 15 provinces in China was conducted among food practitioners from abattoirs,aquatic products processing plant,dairy processing plant and restaurants,and the results were analyzed using statistical methods.Results:The scores of food safety knowledge was relatively low,while that of attitude and practice were relatively high.Except for major,all other factors like gender,age,educational level,years of employment,region and training had significantly influenced the KAP scores to varying extent.Conclusion:The effect of training on the improvement of KAP scores was significant,however,the implementation of the existing regulatory requirements on training needs to be further enhanced.The managers of food enterprises should take corresponding measures to increase the performance of food employees with low KAP scores,so as to ensure food safety.