某部对外有偿餐饮从业人员食品安全知识现况调查

目的 了解某部队对外有偿服务单位餐饮从业人员食品安全知识掌握现况,为食品安全工作提供参考依据.方法 随机选择在岗的1 828名餐饮从业人员进行问卷调查.结果 从业人员食品安全知识得分为(71.02±12.65)分,及格率为70.24％.得分和及格率随文化程度、岗位工龄增长而相应增加,男性高于女性,小于20岁年龄组最低.各工种差异较大,卫生管理人员和厨师高于其他工种.结论 该部队餐饮从业人员食品安全知识掌握情况尚可,应对文化程度较低、从业时间较短、年龄小的和清洗消毒岗位人员强化食品安全知识培训力度,规范其职业行为,养成良好食品安全习惯.     

北京市朝阳区餐饮服务从业人员食品安全知识调查

[摘要]目的通过对北京市朝阳区餐饮服务从业人员食品安全知识的调查分析,发现目前存在的问题及薄弱环节,为更有针对性的开展食品安全培训,普及食品安全知识,规范行为提供科学依据。方法采用自行设计的《餐饮服务单位从业人员食品安全知识调查表》,对随机抽取的450名餐饮服务从业人员进行问卷调查,使用EpiData3．1建立数据库,用SPSS11．5forwindows软件进行统计学分析。结果北京市朝阳区餐饮服务从业人员食品安全知识得分整体情况一般,有待进一步提高。管理人员得分明显高于其他人员。耋25岁的成绩明显差于其他年龄组,整体呈现出随着年龄的增高得分有升高的趋势。初中及以下文化程度的得分差于中专及以上文化程度。从业时间小于等于5年的得分明显差于5年以上。结论北京市朝阳区餐饮服务从业人员食品安全知识有待进一步提高,餐饮服务单位及监管部门应当加大对餐饮服务从业人员的培训、考核,行业协会在其中也应当发挥积极的作用。     

上海市某地区餐饮从业人员食品安全知识、态度、行为调查

[目的]了解上海市某地区餐饮从业人员的食品安全知识、态度、行为现状,为提高食品安全知识,改变不良从业行为,有效预防各类食品安全问题提供依据. [方法]采用分层整群抽样抽取上海市某地区餐饮业在岗从业人员477名调查对象开展问卷调查,采用相关分析探讨知识、态度、行为之间的相互关系. [结果]该地区基本掌握食品安全知识的餐饮从业人员为313人(65.6％),平均得分为(10.93±2.22)分.68.1％的餐饮从业人员有食品安全知识培训经历.94.8％的从业人员认为很有必要加强规范操作以预防食物中毒事件的发生.餐饮人员的良好职业行为形成率为80.9％～97.7％.食品安全知识得分、态度、行为三者间均存在较弱的正相关关系(P＜0.05),而知识得分与培训经历存在较强的正相关关系(r=0.349,P＜0.01). [结论]该区餐饮从业人员食品安全相关态度积极、行为良好,但掌握知识尚有欠缺,应注重该人群食品安全操作技能的传授,使其食品安全知识得到有效提高,做到规范操作,有利于逐步形成良好的从业行为.     

成都市餐饮从业人员食品卫生与营养知识调查

[目的]了解成都市餐饮从业人员食品卫生与营养知识现状,为有针对性的营养指导、食品安全教育,以及有效地开展营养与卫生知识培训奠定基础。[方法]随机抽取从事不同餐饮种类的从业人员150人作为调查对象,进行问卷调查。[结果]调查对象平均年龄(21.2±3.7)岁,学历方面,初中及以下、高中、大专、本科学历人员所占比例分别为28.6%、56.4%、11.3%、3.8%。他们对于食品卫生知识的掌握较好,得分及格率为94.7%,优秀率30.8%。营养知识的掌握普遍较差,营养知识得分及格率仅28.6%。是否参加过餐饮机构培训的调查对象之间,食品卫生知识得分差异具有统计学意义。不同来源的餐饮从业人员,营养知识得分差异具有统计学意义,食品卫生知识差异无统计学意义。[结论]餐饮从业人员食品卫生知识掌握较好,营养知识水平较低。建议按照不同来源进行有层次的营养指导,定期进行卫生知识和营养知识培训,强化食品卫生和营养知识的掌握。     

餐饮从业人员食品安全知识态度行为干预分析

目前,食品安全问题已成为世界各国高度重视和优先考虑解决的重大问题^[1]。近年来,中国食品安全事件不断发生,食品安全问题越来越受到关注^[2]。餐饮从业人员食品安全知识水平的高低、卫生行为的优劣,直接影响着人们的健康与安全。     

中小学食堂从业人员食品安全知识行为调查

了解豫北地区中小学校食堂从业人员的食品安全知识知晓情况和卫生行为现状,为规范学校食堂管理和提高服务质量提供依据.方法 分层随机抽取豫北地区61所中小学校食堂从业人员1 236名,进行现场问卷调查,并当场回收.结果 豫北地区中小学食堂从业人员的食品安全知识总体知晓率65.63%,城市学校为69.91%,明显高于农村学校的62.60%(P<0.01).能保持“不留长指甲、不涂指甲油”和“不用裸手拿取直接入口的食品”行为在城市和农村学校所占比例分别为98.82%,97.65%和95.18%,96.69%;“不将个人衣物及私人物品带入食品处理区”行为的比例较低,城市和农村分别为78.82%,73.83%.结论 中小学校食堂从业人员的食品安全知识和行为水平有待进一步提高,尤其应加强农村学校食堂从业人员食品卫生知识培训.     

山东省蒙阴县旅游景点周边餐饮业食品卫生现状调查

目的探讨旅游景点周边餐饮业食品卫生现状和管理对策。方法采用随机调查与卫生监督监测相结合的方式，对蒙阴县主要旅游景点周边256家餐饮单位卫生管理情况、一般卫生学调查、餐具消毒状况进行调查分析。结果旅游景点食品卫生许可证办汪率为90．62％，餐具消毒合格率为50．60％，食品加工流程不符合卫生要求的占57．03％。结论要严格执行《中华人民共和国食品卫生法》，有关部门对旅游景点餐饮单位应按照卫生法规定期检查，卫生证件齐全的才能营业。     

餐饮从业人员卫生知识知信行模型统计分析方法探讨

如何应用统计学的方法去分析餐饮业从业人员的行业知识知信行水平是一个关系到我们能否真实地了解其水平的一个重要问题，只有应用正确的统计学方法方可得到准确的答案。本文对餐饮从业人员卫生知识知信行模型统计分析方法进行了探讨。     

临淄区餐饮从业人员脂肪肝患病情况调查

脂肪肝是由各种原因引起的肝脂肪变性，轻度脂肪肝常无临床表现症状，中重度脂肪肝可出现乏力，肝区隐痛，甚至可引起肝功损害，长期不注重控制将导致肝硬化、肝坏死。笔者现将2003年对该区餐饮业健康检查时经肝脏B超检查发现的171例脂肪肝情况分析如下。     

莱芜市夜市食品从业人员卫生知识状态调查

为了解我市夜市食品从业人员的卫生知识水平,更好地预防食源性疾患的发生,我们于2 0 0 3年5月对夜市食品从业人员的食品卫生知识水平进行了调查。1　对象与方法1.1　对象　以我市较为集中的3处夜市76个摊点的2 0 0名食品从业人员作为调查对象。1.2　方法　依据《中华人民共和国     

流通环节食品从业人员食品安全知识知晓率现状调查

目的：了解甘肃省白银市流通环节食品从业人员对禁止生产经营的食品安全知识知晓率现状,探索减少食品安全问题事件发生的对策。方法抽取白银市2012年参加《食品安全法》等相关法律法规培训的3092名流通环节食品从业人员进行问卷调查,将相关知识提炼成10个问题来作答。结果从业人员对禁止生产经营的食品安全知识知晓率与文化程度高低、既往培训情况、服务工龄长短、经营规模及岗位情况有关。文化程度高的组知晓率明显高于文化程度低的组,经过培训的组明显高于未培训的组,工龄长的组明显高于工龄短的组,从事大型超市工作组明显高于一般商店组,工作岗位担任负责人的组明显高于普通员工组(P <0.005)。结论应加大监督执法和监测力度,加强相关宣传和公示,在培训中将禁止生产经营的食品知识作为重点,提高流通环节食品从业人员的相关法律法规知识水平。     

“强镇扩权”试点镇餐饮服务食品安全监管工作方法探索

张浦镇以列入国家“强镇扩权”改革试点镇为契机,探索“一二三四五”基层餐饮服务食品安全监管模式,即通过每年至少有一项科研课题取得突破、督促餐饮单位向二大主体履行承诺、分三个层次培训食品安全知识、食品安全监管四查四看和推行五常法管理等工作,强化镇级餐饮服务食品安全监管,针对“一二三四五”监管方法推行过程中发现的问题,提出加强食品安全风险评估、延伸量化分级管理范围和开展示范工程创建等完善措施.     

Assessment of Food Safety Knowledge,Attitudes and Practices of Food Service Staff in Bangladeshi Hospitals: A Cross-Sectional Study

Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers’ knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.     

The Sanitary Conditions of Food Service Establishments and Food Safety Knowledge and Practices of Food Handlers in Bahir Dar Town

Background

Lack of basic infrastructure, poor knowledge of hygiene and practices in food service establishments can contribute to outbreaks of foodborne illnesses. The aims of this study were to investigate the food safety knowledge and practices of food handlers and to assess the sanitary conditions of food service establishments in Bahir Dar town.

Methods

A cross-sectional study was conducted in Bahir Dar in May 2011 and data were collected using questionnaire and observation checklist on employees'' knowledge of food hygiene and their practices as well on sanitary conditions of the food service establishments

Results

The median age of the food handlers was 22 years and among the 455 subjects 99 (21.8%) have had food hygiene training. Sixty six percent of the establishments had flush toilets whereas 5.9% of the establishment had no toilet. Only 149 (33.6%) of the establishments had a proper solid waste collection receptacle and there was statistically significant association between the sanitary conditions and license status of the establishments (p=0.01). Most of all, knowledge gap in food hygiene and handling practice was observed. In addition, there was statistically significant difference between trained (professional) handlers and non-trained handlers with regard to food hygiene practices (p<0.05). While more than 50% of the handlers prepare meals ahead of the peak selling time, more than 50% of the left over was poorly managed.

Conclusion

This study revealed poor sanitary conditions and poor food hygiene practices of handlers. Educational programs targeted at improving the attitude of food handlers and licensing and regular inspections have been recommended.     

哈尔滨市餐饮业从业人员食品卫生安全知识需求评估

目的了解哈尔滨市餐饮业从业人员食品卫生安全知识的掌握、应用和培训需求情况,为今后开展培训提供理论依据。方法将餐馆按餐位和经营场所面积分为4类:特大型、大型、中型、小型。自行设计调查问卷,经信度和效度分析后,采取随机整群抽样的方法抽取900人采用现场发放问卷、现场填答、现场收回的方式进行调查,应用SAS统计软件对结果进行分析。结果该地区餐饮业从业人员对食品安全知识知晓率较低(15.20%～79.25%);85.25%的人回答目前没有开展过食品卫生安全知识培训;94.21%的人认为有必要开展食品卫生安全知识培训;希望通过书籍(41.86%)、电视(21.83%)、网络(17.85%)获得食品卫生安全知识。结论目前,哈尔滨市餐饮业从业人员食品卫生安全知识知晓率低,同时卫生食品安全知识培训情况较差,加强食品卫生安全知识培训是当务之急。     

兰州市大学生营养与食品安全知识、态度和行为调查分析

目的了解兰州市大学生对食品营养与食品安全知识、态度和行为(KAP)的认知现状,为进一步开展营养健康教育提供帮助。方法对兰州市某高校856名大学生进行随机分层整群抽样,制订调查问卷,匿名进行问卷调查。结果该校856名大学生中,营养与食品安全方面知识得分及格率为29.9%,态度得分及格率为42.6%,行为得分及格率为41.2%,3个年级之间学生对食品营养和食品安全知识、态度和行为得分及格率无统计学意义(P>0.05),男生与女生在营养与食品安全方面知识和态度得分及格率无统计学意义(P>0.05),而男生与女生之间行为得分及格率差异有统计学意义(P<0.05)。结论该市大学生对营养与食品安全方面KAP的认知现状不容乐观,应进一步加大对大学生进行营养和食品安全健康教育的力度。     

Awareness and Acceptance of Current Food Safety Recommendations During Pregnancy

OBJECTIVES: To better understand pregnant women's food safety attitudes and beliefs that affect food selection, preparation and handling behaviors, sources of food safety information, motivators and barriers to adopting current recommendations, and preferences for receiving food safety materials. METHODS: Eleven focus groups were conducted with 69 women (57 pregnant and 12 less than 6 months postpartum). The Health Belief Model guided development of the moderator's guide. In the presence of each focus group, participants completed a food safety attitude/behavior questionnaire. Sessions were audiotaped, transcribed, and analyzed for common themes across and within groups. RESULTS: Most participants indicated moderate concern about food safety and had made some food handling or consumption changes since becoming pregnant; however, many were not following 7 of the 12 specific recommendations discussed. Further, there was resistance to change habits, especially for less well-known recommendations. The women assumed their food is safe, and wanted strong evidence regarding why they should change current practices. Common barriers included lack of prior awareness of most recommendations, no prior illness from implicated foods and the convenience, perceived health benefits of, and personal preference for many risky foods discussed. Participants wanted food safety information that was quick and easy to read, sufficiently thorough, and specifically targeted to pregnant women. CONCLUSIONS: The women studied had not internalized the connection between risky food consumption during pregnancy and risk to the unborn child, but expressed interest in valid information that might cause them to change their behaviors. The information gained will be useful in developing food safety educational materials for pregnant women.     

兰州市城市居民食品安全知识知晓率调查分析

目的了解兰州市城市居民对食品安全相关知识的认知程度及影响因素,为提高兰州市居民的食品安全意识、减少和预防各类食品安全事故、制定宣传教育策略提供理论依据。方法分层随机抽取兰州市400名在本地居住满6个月的居民,采取匿名自主填写方式,调查兰州市居民食品安全相关知识知晓情况。结果兰州市居民食品安全知识的知晓率为82．28％,居民平均得分为10．69±1．85分,经多元线性逐步回归分析,年龄、文化程度、家庭月收入等为影响居民食品安全知识得分的主要因素。电视、报纸／杂志和网络是居民获取食品安全信息和知识的主要途径。结论兰州市城市居民食品安全相关知识总体知晓率较高。但个别方面依然存在问题,应结合主要影响因素等特点进行食品安全相关知识的普及和宣传,提高居民食品安全知识的认知水平。     

Focus Group Studies on Food Safety Knowledge, Perceptions, and Practices of School-going Adolescent Girls in South India

ObjectiveTo understand food safety knowledge, perceptions, and practices of adolescent girls.DesignFocus group discussions (FGDs) with 32 groups selected using stratified random sampling.SettingFour South Indian states.ParticipantsAdolescent girls (10-19 years).Phenomena of InterestFood safety knowledge, perceptions, and practices.AnalysesFGDs were audio recorded, transcribed, and manually coded by topic. At each stage of coding and analysis, reports were read independently by 3 researchers. Results were presented according to 4 food safety topics: concept of safe food; home-cooked food or outside food; packaged food products and food labels; and previous exposure to food safety education.ResultsSubjects confused the concept of nutrition with food safety. They were checking food labels, but they were not aware of quality symbols like ISI (Bureau of Indian Standards), FPO (Fruit Products Order), and AGMARK (Agriculture Marking and Grading Act); trusted more in brand names/expensive packaged food; were less careful about snack food safety. Receiving food safety information through school health education was preferred.Conclusions and ImplicationsAdolescent girls are not aware of food quality standards. Awareness needs to be raised on permitted food additives concerning which foods can use them. Children should be familiarized with quality symbols on food labels.