北京市餐饮从业人员卫生基础知识培训情况分析
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摘要
目的了解餐饮从业人员卫生知识培训掌握情况,找出不同特征人员之间的差异,为提升健康教育水平提供科学依据。方法随机选取6家宾馆,对其579名餐饮从业人员进行培训,而后通过闭卷考试考核其掌握情况。结果 579名餐饮从业人员参加培训并考核,共收回有效试卷562份,有效率为97.06%。考核合格人数545人,不合格人数17人,整体通过率96.98%;食品留样方面为卫生知识掌握的薄弱点;女性对卫生知识的掌握普遍优于男性;21~30岁组从业人员卫生知识整体掌握水平较差;初中教育背景人员对卫生知识的掌握不全面;从业时间在1-5年的人员卫生知识有待加强。结论健康教育授课应在覆盖卫生知识6个方面的前提下有所侧重,并依据从业人员实际情况,做好针对性培训。
Objective To assess the level of health knowledge among catering employees and find the difference between them so as to improve the level of health education. Methods Six hotels were randomly selected,where 579 catering employees were trained and then assessed through a closed exam. Results 579 catering employees participated in the training and the exam,and 562 valid test papers were collected,with an effective rate of 97.06%. The number of employees who passed this exam was545,and the overall pass rate was 96.98%. Knowledge of food sample retention waspoor. Women generally had a better knowledge of food hygiene than men. Employees aged 21 to 30 had a poor knowledge of food hygiene. Those with an education level below junior high school had a limited knowledge of food hygiene. Finally,those who had worked for one to five years should update their knowledge of food hygiene. Conclusion Health education should focus on six aspects of food hygiene,and targeted training should be made available according to the actual situation of practitioners.
Objective To assess the level of health knowledge among catering employees and find the difference between them so as to improve the level of health education. Methods Six hotels were randomly selected,where 579 catering employees were trained and then assessed through a closed exam. Results 579 catering employees participated in the training and the exam,and 562 valid test papers were collected,with an effective rate of 97.06%. The number of employees who passed this exam was545,and the overall pass rate was 96.98%. Knowledge of food sample retention waspoor. Women generally had a better knowledge of food hygiene than men. Employees aged 21 to 30 had a poor knowledge of food hygiene. Those with an education level below junior high school had a limited knowledge of food hygiene. Finally,those who had worked for one to five years should update their knowledge of food hygiene. Conclusion Health education should focus on six aspects of food hygiene,and targeted training should be made available according to the actual situation of practitioners.
引文
[1]中国人民共和国卫生部.食品生产经营人员食品卫生知识培训管理办法[Z].1990-01-01.
[2]王亚娟,蒲芳芳,李晶晶,等.四川省餐饮业食品安全管理的初步探讨[J].预防医学情报杂志,2016,32(4):321.
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[4]金伟,顾沈兵,华盛荣.上海市某地区餐饮从业人员食品安全知识、态度、行为调查[J].环境与职业医学,2015,32(3):257.
[5]张文,雷月萍,张慧丽,等.北京市大兴区餐饮从业人员食品安全知识水平调查[J].首都食品与医药,2015(5):34.
[6]WFS Programme.Five keys to safer food[M].Geneva World Health Organization,2001..
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[8]刘雅平,德俊梅,白颖,等.餐饮人员食品安全与营养知识干预的效果评价[J].中国医药导报,2017,14(6):189.
[9]彭兰英.餐饮从业人员食品卫生与营养知识调查[J].中国卫生标准管理,2016,7(36):1.
[10]中华人民共和国主席令(第二十一号).中华人民共和国食品安全法[Z].2015-10-01.
[11]迟景利,高铁夫.餐饮服务食品安全操作规范图解[J].2015.
[12]徐建华,李荔,刘恕安.广州市白云区食品从业人员食品安全知识、态度和行为流行病学分析[J].职业与健康,2014,30(4):484.
[13]王树鑫,王宗贤.海军某部食品安全知识态度行为的调查分析[J].应用预防医学,2016,22(2):156.
[14]孙琳,范苏芸,周洁.深圳市食品和公共场所从业人员卫生知识、态度和行为调查[J].中国健康教育,2005,21(9):685.
[2]王亚娟,蒲芳芳,李晶晶,等.四川省餐饮业食品安全管理的初步探讨[J].预防医学情报杂志,2016,32(4):321.
[3]陈德,王剑,金伟,等.国内外餐饮行业从业人员食品安全健康教育研究进展[J].健康教育与健康促进,2016(6):442.
[4]金伟,顾沈兵,华盛荣.上海市某地区餐饮从业人员食品安全知识、态度、行为调查[J].环境与职业医学,2015,32(3):257.
[5]张文,雷月萍,张慧丽,等.北京市大兴区餐饮从业人员食品安全知识水平调查[J].首都食品与医药,2015(5):34.
[6]WFS Programme.Five keys to safer food[M].Geneva World Health Organization,2001..
[7]SOON J M,BAINES R,SEAMAN P.Meta-analysis of food safety training on hand hygiene knowledge and attitudes among food handlers[J].Journal of Food Protection,2012,75(4):793.
[8]刘雅平,德俊梅,白颖,等.餐饮人员食品安全与营养知识干预的效果评价[J].中国医药导报,2017,14(6):189.
[9]彭兰英.餐饮从业人员食品卫生与营养知识调查[J].中国卫生标准管理,2016,7(36):1.
[10]中华人民共和国主席令(第二十一号).中华人民共和国食品安全法[Z].2015-10-01.
[11]迟景利,高铁夫.餐饮服务食品安全操作规范图解[J].2015.
[12]徐建华,李荔,刘恕安.广州市白云区食品从业人员食品安全知识、态度和行为流行病学分析[J].职业与健康,2014,30(4):484.
[13]王树鑫,王宗贤.海军某部食品安全知识态度行为的调查分析[J].应用预防医学,2016,22(2):156.
[14]孙琳,范苏芸,周洁.深圳市食品和公共场所从业人员卫生知识、态度和行为调查[J].中国健康教育,2005,21(9):685.