珠海市食品从业人员卫生知识、态度和行为流行病学分析  

Epidemiological Analysis on Hygienic Knowledge,Attitude and Behaviors in Food Employees of Zhuhai City

作　　者：杨卫国 连玉峰 袁永红 黄彪 黄宏瑜 

机构地区：[1]珠海市卫生监督所,广东珠海519000

出　　处：《实用预防医学》2006年第4期826-829,共4页Practical Preventive Medicine

基　　金：广东省卫生厅资助项目(2004640)

摘　　要：目的 了解珠海市食品从业人员卫生相关知识水平、态度、行为及影响因素。方法 按照分层随机抽样原则随机抽取部分食品从业人员，匿名独自填写统一的调查问卷。结果 食品从业人员卫生知识总的知晓率为61．7％，其中食品卫生法规知晓率较低。卫生知识知晓率与卫生行为态度形成呈正相关。Logistic逐步回归分析显示卫生知识知晓率的主要影响因素为：单位类别、人数、文化程度、掌握卫生知识意识、业余学习次数、每年培训时间、月收入，而且单位人数、文化程度、业余学习次数、培训时间与卫生知识知晓率呈正相关（OR〉1），与月收入则呈负相关（OR=0．830）。结论 我市食品从业人员卫生知识知晓率不高，必须引起足够的重视，特别是应加强企业管理人员及进入岗位时间2～5年、全民企业、集体食堂、10～20人单位、初中以下、珠海市郊区农村来源、高收入及基层企业的从业人员培训力度，并建议每年组织脱产学习1次，日常培训应短时间分次进行，提高培训效率，鼓励从业人员树立良好的掌握卫生知识意识，经常主动学习食品卫生知识。Objective To know the hygienic knowledge, attitude, behaviors and the affecting factors among the food processing employees in Zhuhai City. Method Some food processing employees were selected according to stratified random sampling method, and filled in a unified questionnaire anonymously. Results The understand rate of hygienic knowledge in food employees was 61.7 %, and the understand rate of food hygienic laws was low. The hygienic knowledge understood rate was positively correlated with their behavior attitude. Logistic stepwise regression analysis shoWed that the main influencing factors of hygienic knowledge understand rate were the facility category, the staff number, their culture degree, consciousness of acquiring hygienic knowledge, amateur study times, annual training time, and their monthly incomes. The hygienic knowledge understand rate was positively correlated with the staff numbers, cultural degree, amateur study times and training time （OR 〉 1 ）, and was negatively correlated to their monthly incomes （OR = 0. 830）. Conclusions The hygienic knowledge understand rate in the food processing employees is low in our city. We must pay enough attention to enhance the training of enterprise - administrators and employees with more than 25 years working - time, which from enterprises of whole people- owned and collective- owned dining rooms, facilities with 1020 employees, and those education level below junior middle schools, came from suburb and country villages, high - income and those of the basic enterprises. We suggest that study released from work should be organized once a year, routine training should be short - term and several times, training efficiency should be enhanced, and the employees should be encouraged to study frequently and actively and to set up a good consciousness of acquiring hygienic knowledge.

关 键 词：食品从业人员 卫生知识 流行病学分析 

分 类 号：R193[医药卫生—卫生事业管理]