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目的了解上海市长宁区餐饮场所从业人员工伤的流行病学特征和从业人员在伤害方面的知识和行为,为制订相应的防控措施提供科学依据。方法随机选择该区85家餐饮企业中的1 044名从业人员进行问卷调查。结果餐饮场所工伤发生率为20.7%。烧烫伤和刀或锐器伤是最主要的伤害类型,最主要高发人群是负责烹饪和切配的从业人员。餐饮场所中的厨房是最常发生伤害的地点。调查对象对伤害相关知识的知晓率为71.5%。98.5%的调查对象希望得到伤害防治方面的服务,其中88.4%希望得到伤害预防方面的服务。结论餐饮场所从业人员工伤发生率较高,在伤害预防和急救方面的知识比较欠缺,因而有必要采取针对性的健康教育和干预措施,以降低餐饮场所工伤的发生,保障从业人员的健康和安全。
Objective To understand the epidemiological characteristics of occupational injuries among employees in catering establishments in Changning District of Shanghai and the knowledge and behavior of practitioners in injury prevention so as to provide a scientific basis for formulating corresponding prevention and control measures. Methods A total of 1044 employees from 85 catering enterprises in the district were randomly selected for questionnaire survey. Results The incidence of occupational injuries in food establishments was 20.7%. Burns and knives or sharp injuries are the most common types of injuries. The most prominent are the people who cook and cut the meat. The kitchen in the dining room is the most frequently damaged area. The respondents’ knowledge rate of injury-related knowledge was 71.5%. 98.5% of respondents hope to get harm prevention and treatment services, of which 88.4% hope to get injury prevention services. Conclusion There is a high incidence of work-related injuries in catering establishments and a lack of knowledge on injuries prevention and first aid. Therefore, it is necessary to take targeted health education and interventions to reduce occupational injuries in food establishments and ensure the health and safety of employees .