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目的了解上海市某大型连锁超市中食品从业人员对食品卫生安全的知识、态度、行为(KAP)现状,为在超市雇员中开展食品安全干预性研究提供科学依据。方法用自制KAP调查问卷,对上海市某大型连锁超市443名食品从业人员进行问卷调查。用SPSS 13.0统计软件进行数据处理和分析。结果该超市食品从业人员食品安全知识总体得分为5.79±1.67分(满分10分),合格率为44.0%,良好率为13.7%。416名(96.7%)被调查者表示希望获得与行业相关的食品安全知识。食品安全行为总体形成率为78.6%。被访者文化程度愈高,其食品安全知识得分就愈高,各组别相比差异有统计学意义(P<0.01)。20岁以下年龄组别被访者食品安全知识得分和安全行为形成率均较其他年龄组别被访者低(P<0.01)。岗龄1年以下的被访者食品安全知识得分和安全行为形成率均较其他岗龄组别被访者得分低(P<0.01)。结论上海市某超市食品从业人员已具有一定食品安全认知,但仍存在不足。他们获取相关知识的态度较为积极。在食品安全知识和行为习惯方面,需要对他们宣教干预,尤其是对文化程度较低、年龄较小、上岗时间不长的人员。
Objective To understand the knowledge, attitude and behavior (KAP) of food practitioners in a large supermarket chain in Shanghai and provide a scientific basis for conducting food safety intervention studies among supermarket employees. Methods Self-made KAP questionnaire was used to survey 443 food workers in a large supermarket chain in Shanghai. Using SPSS 13.0 statistical software for data processing and analysis. Results The overall food safety knowledge of the supermarket staff was 5.79 ± 1.67 (out of 10), with a pass rate of 44.0% and a good rate of 13.7%. 416 (96.7%) respondents said they hoped to gain industry-related food safety knowledge. The overall rate of food safety behavior was 78.6%. The higher the educational level of respondents, the higher the score of food safety knowledge, the difference between each group was statistically significant (P <0.01). The scores of food safety knowledge and safety behaviors of respondents under the age of 20 were lower than those of other age groups (P <0.01). Respondents who were less than one year old had a lower score on food safety knowledge and safety behaviors than those in other age groups (P <0.01). Conclusion The food practitioners in a supermarkets in Shanghai already have certain food safety awareness, but there are still some shortcomings. Their attitude towards obtaining relevant knowledge is more positive. In the area of food safety knowledge and behavioral habits, there is a need for missionary intervention, especially for those with a lower level of education, younger age, and shorter induction hours.