乌鲁木齐铁路地区餐饮从业人员卫生知识行为调查

目的为了解乌鲁木齐铁路地区食品从业人员卫生知识、态度和卫生行为习惯。对乌鲁木齐市健康教育、卫生行为知识实施更有效的宣传教育工作提供干预策略。方法调查采用随机整群抽样的方法,发出问卷400份,收回400份,回收率为100%。其中男性201名,女性199名:年龄从20～59岁。调查数据录入EPI软件,采用SPSS统计分析系统进行统计分析。调查时间为2009年4～6月。结果本次问卷所调查的乌鲁木齐铁路地区餐饮从业人员400人中,对卫生法规、食品卫生安全知识的知晓率仅为3.5%。其中214人(53.5%)关心并认为食品卫生知识非常重要,甚至有7人(1.75%)认为食品卫生知识与自己无关。被调查者获取食品卫生知识的途径23.8%通过电视、20.72%通过本单位培训、18.46%通过报纸、15.28%通过监督所、8.92%通过网络、8%通过疾控中心、5.54%其他途径。结论乌鲁木齐铁路地区部分食品从业人员对食品卫生知识的认知及行为还尚未达到良好的习惯,对食品卫生知识和卫生行为的认识程度存在文化程度、年龄及工作单位的差异,急需对食品从业人员的食品卫生知识和卫生行为的宣传指导教育工作。

Survey On Hygiene Knowledge And Behavior To The Food Employees In The Railway Areas Of Urumqi

Objective understand the hygiene knowledge,attitudes and health behavior of food employees in the railway areas of Urumqi.The intervention strategies will be provided in order to implement more effective promotion of hygiene education and hygiene behavior knowledge in Urumqi.Methods A random cluster sampling method will be taken,400 questionnaires,400 were recovered,the recovery rate was 100%.201 males,199 females;age from 20 to 59-year-old. EPI survey data copy to software,SPSS statistical analysis system used for statistical analysis.The investigation duration is from April to June 2009.Results The hygiene regulations,food hygiene and safety knowledge of only 3.5%from 400 food employees through the survey questionnaire.Of which 214（53.5%） and concern that knowledge of food hygiene is very important,or even 7（1.75%） believe that knowledge of food hygiene has nothing to do with their own.Respondents access to the means of knowledge of food hygiene through television 23.8%,20.72%of the units through training,18.46%through newspapers,through the supervision of the 15.28%,8.92%through the network,8%through the CDC,other ways to 5.54 percent.Conclusion the food employees in the railway areas of Urumqi knowledge and have yet to achieve the goal of good habits and there are some differences in culture,age and profession in terms of the cognition and behavior of hygiene knowledge.Suggestion：Education On hygiene education and behavior knowledge is urgently needed by the food employees