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目的了解广州市白云区食品从业人员食品安全知识、态度、行为及影响因素,为制定和采取有针对性的健康教育和行为干预提供参考和科学依据。方法采用便利的抽样方法,对白云区1 200名食品从业人员进行现场问卷调查。结果白云区食品从业人员合格问卷1 082份中,食品安全知识不及格的有528人,占48.8%。食品从业人员对食品安全相关行为及态度及格人数分别占83.0%和99.2%。多因素logistic回归分析结果显示:食品从业人员的年龄和文化程度是食品安全知识得分及格与否的影响因素(P<0.05);食品从业人员的文化程度、工作岗位和工作年限是食品安全行为得分及格与否的影响因素(P<0.05)。SNK-q检验结果显示:食品从业人员对食品安全行为态度的正确得分与年龄、文化程度和月收入情况有关。结论该市食品从业人员对食品安全的基本知识了解不够、缺乏预防意识。食品从业人员相关行为的态度良好。年龄、文化程度、工作年限、岗位和收入等是食品从业人员食品安全相关知识、行为及态度正确得分及格与否的影响因素,应针对存在问题对食品从业人员开展有效的食品安全知识宣教及培训活动。
Objective To understand food safety knowledge, attitude, behavior and influencing factors of food safety practitioners in Baiyun District of Guangzhou City, and to provide reference and scientific basis for formulating and adopting targeted health education and behavior intervention. Methods A convenient sampling method was used to conduct on-site questionnaire survey of 1,200 food workers in Baiyun District. Results In the 1 082 questionnaires of food practitioners in Baiyun District, 528 people failed the knowledge of food safety, accounting for 48.8%. Food practitioners accounted for 83.0% and 99.2% of the food safety-related behaviors and attitudes respectively. The results of multivariate logistic regression analysis showed that the age and educational level of food workers were the factors influencing the passing of food safety knowledge scores (P <0.05). The educational level, job position and working life of food workers were the scores of food safety behaviors Pass or not affect the factors (P <0.05). The results of SNK-q test showed that the correct score of food safety behavior attitude of food workers is related to age, education level and monthly income. Conclusion The food practitioners in the city do not know enough about the basic knowledge of food safety and lack awareness of prevention. Food practitioners related behavior good attitude. Age, education level, work experience, job title and income are the factors influencing food safety related knowledge, behaviors and attitudes of food practitioners correctly and passively. Effective food safety knowledge education and training should be provided to food practitioners according to existing problems activity.