我国食品理化实验室专业技术人员的食品安全知信行调查及影响因素分析

Survey of knowledge, attitude and practice on food safety among professional technicians in food physical and chemical laboratory in China

中文关键词:  食品安全  专业技术人员  食品理化检验  理化实验室  知识、态度、行为

英文关键词:food safety  professional technicians  food physical and chemical analysis  food physical and chemical laboratory  knowledge, attitude and practice

中文摘要:

      目的 了解我国食品理化实验室专业技术人员食品安全知识(knowledge)、态度(attitude)、行为(practice)(即KAP)现状, 探讨其影响因素。方法 对我国15个省的省级、市级、区(县)级部门下属食品理化实验室及第三方机构、企业等非政府机构食品理化实验室的专业技术人员开展食品安全KAP问卷调查, 并对调查结果进行统计分析。结果 共回收问卷1470份，有效问卷1339份。除性别对态度得分无显著影响, 文化程度、就职年限等对行为无显著影响外, 年龄、实验室类型、所在区域和最近一次接受培训时间等均是影响食品理化检验人员食品安全KAP得分的因素, 且知识、态度、行为得分两两之间存在正相关关系。结论 需要关注重点人群, 如年龄25岁以下、就职年限2年以下或大专及以下学历的专业技术人员等食品安全知识水平的提升、态度的端正和行为的规范。

英文摘要:

      Objective To investigate the current situation of food safety knowledge, attitude and practice (KAP) among professional technicians in food physical and chemical laboratories in China and explore their influencing factors. Methods A questionnaire survey of food safety KAP covering 15 provinces in China was conducted among professional technicians in food physical and chemical laboratories subordinate to provincial, municipal and district (county) government departments and food physical and chemical laboratories of non-governmental organizations such as third-party institutions and enterprises, and the results were analyzed using statistical methods. Results All the 1470 questionnaires were collected and 1339 were valid. Except that gender had no significant impact on attitude scores, and the educational background, years of employment, etc. had no significant impact on behavior; age, laboratory type, location and the last training time were all factors that affect the food safety KAP score of food physical and chemical inspectors, and there was a positive correlation between the scores of knowledge, attitude and practice. Conclusion Some professionals with specific attributes, such as professional technicians that are younger than 25 years of age or with less than 2 years of work experience or with lower academic qualifications shall pay more attention to the improvement of food safety knowledge, correction of attitude and normalization of practice.