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目的了解天津开发区餐饮业食品安全管理员的一般情况和卫生行为,以及食品安全知识的期望获得途径,为以后更好的对食品安全管理员进行培训及管理提供参考。方法在开发区随机抽取134家餐饮业,对其食品安全管理员进行问卷调查。结果食品安全管理员以男性为主(67.4%);平均年龄为33.7±8.67岁;食品行业工作年限两年及以上的占80.3%;学历以高中(中专)为主(40.2%),高中(中专)及以上占总人数的69.7%;按学历分组,各组的卫生行为平均得分总体存在差异(F=3.866,P<0.01);大、中、小型餐饮服务业专兼职食品安全管理员的构成不一致(χ2=8.124,P<0.05),大型餐饮业中专职食品安全管理员构成比为61.5%;主要期望的知识获得途径为培训讲座60人次、网络41人次、科普宣传材料38人次,全年培训时间40 h及以上的仅为14.4%。结论应进一步明确和细化食品安全管理员准入标准,提高全社会对食品安全管理岗位的认识,以多次、多种形式进行培训,从而使食品安全管理员获得更多知识,减少食品安全事故发生。
Objective To understand the general situation and hygienic behavior of food safety administrators of catering industry in TEDA and the ways to obtain food safety knowledge so as to provide reference for future training and management of food safety administrators. Methods A total of 134 catering industries were randomly selected from the development zone and their food safety administrators were surveyed. Results The main food safety administrators were men (67.4%), with an average age of 33.7 ± 8.67 years; 80.3% of them were working in the food industry for two years or more; their academic records were mainly high school (40.2%), high school (Secondary technical secondary school) and above accounted for 69.7% of the total. According to academic qualifications, the average score of health behaviors in each group was generally different (F = 3.866, P <0.01) (Χ2 = 8.124, P <0.05). The proportion of full-time food safety administrators in large-scale catering industry was 61.5%. The main expected ways of obtaining knowledge were 60 training seminars, 41 internet visits and 38 popular science publicity materials The training time for the whole year was only 14.4% for 40 hours and above. Conclusion It is necessary to further clarify and refine the access standards for food safety administrators and raise the awareness of the whole society on food safety management positions. Training is conducted in multiple and varied forms so that food safety administrators can gain more knowledge and reduce food safety Accident happened.