2017年南宁铁路局辖区旅客餐车从业人员食品安全知识、态度和行为调查

Survey on knowledge,attitude and behavior of food safety among employees of railway passenger dining cars,Nanning railway bureau,2017

目的了解铁路旅客餐车食品从业人员食品安全知识、态度和行为及其影响因素,为加强餐车食品安全监管、有效开展安全干预性研究提供科学依据。方法对2017年南宁铁路局辖区720名餐车食品从业人员采用自制的FAP问卷进行调查,应用SPSS 13.0对调查结果进行统计分析。结果回收有效问卷716份,有效率为99.44%。男性408人(56.98%),女性308人(43.02%);年龄为18～54(34.32±2.14)岁;高中及中专文化程度最多,为376人(52.51%);工龄≥5年387人(54.05%);餐车长和厨师长共286人(39.94%)。食品安全知识总体知晓率为91.48%(655/716),总平均得(11.21±1.75)分,各特征组中18～岁、初中及以下、工龄0～年、服务员得分最低,分别为(10.42±1.33)、(10.42±1.37)、(10.32±1.67)、(11.03±1.45)分,差异有统计学意义(P <0.05)。食品安全行为总体形成率为87.85%(629/716),总平均得(8.62±1.38)分,各特征组中18～岁组、初中及以下、工龄0～年、服务员的形成率最低,分别为81.47%、82.45%、73.28%、82.79%,差异有统计学意义(P <0.05)。知晓食品安全知识者的安全行为形成率为94.35%(618/655)高于不知晓者18.03%(11/61)(P <0.05)。安全知识方面、餐饮具消毒保洁知晓率最高(696人、97.25%),食物中毒和食源性疾病的预防知晓率最低(630人、87.99%);安全管理态度方面,97.49%(698人)认为开展食品安全培训教育很有必要,只有0.41%(3人)认为食品安全与自己无关;安全行为方面,上厕所后再进入食品加工区前洗手的安全行为形成率最高(684人、95.53%),开始工作前换穿换戴整洁工作衣帽形成率最低(606人,84.64%)。结论南宁铁路局辖区旅客餐车食品从业人员食品安全知、信、行水平较高。

Objective To understand the knowledge,attitude,behavior and influencing factors of food safety among employees of railway passenger dining cars,so as to provide scientific basis for strengthening food safety supervision and effective intervention research on food safety. Methods A self-designed FAP questionnaire was used to investigate 720 food employees in Nanning railway bureau in 2017,and SPSS 13.0 was used to analyze the data. Results A total of 716(99.44%) effective questionnaire were collected and analyzed.Of the employees enrolled,408(56.98%) were male,and 308(43.02%) were female.The age was 18-54(34.32±2.14) years.Most of them had the educational level of high school or secondary specialized school (376people,52.51%).The service years of 387(54.05%) employees were longer than 5 years.The heads of the car and the head chef accounted for 39.94%(286).The general awareness rate of food safety was 91.48%(655/716),and the mean general score of food safety knowledge was (11.21±1.75).The lowest scores were found in those of 18-19 years(10.42±1.33),with educational level of junior school or under(10.42±1.37),with service years of 0-1 years(10.32±1.67),and waiter/waitress(11.03±1.45),and the differences were statistically significant(P<0.05).The overall behavior formation rate of food safety was 87.85%(629/716),the mean general score was(8.62±1.38).The lowest behavior formation rate were found in those of 18-19 years(81.47%),with educational level of junior school or under(82.45%),with service years of 0-1 years(73.28%),and waiter/waitress(82.79%),and the differences were statistically significant(P <0.05).The behavior formation rate of the employees enrolled who considered food safety was higher than those who did not aware of(P <0.05).The highest awareness rate(696people,97.25%) was in the knowledge of tableware disinfection,while the lowest rates were in the knowledge of preventing food poisoning and food borne illness(630 people,87.99%) in terms of safety knowledge.There was 97.49%(698 people)considered that conducting food safety training was necessary,while 0.41%(3 people)supposed that the food safety was not important issue they should concern in terms of safety behavior.The highest rate of behavior formation was hand washing after defecation and before re-entering the food processing areas,while the lowest rate was wearing clean workwear and caps before food processing. Conclusion The food safety knowledge,attitude and behaviorlevel of the workers in the passenger dining cars of Nanning railway bureau is high.