Study Of Knowledge And Behaviors Concerning Food Safety Among Catering Handlers In Shanghai

ObjectiveTo describe the current status and the relationship of knowledge and behaviors concerning food safety among catering handlers in Shanghai, and to explore the factors that affect their knowledge and behaviors, also to explore the relationship between the quantitative supervision and evaluation level and the knowledge and behaviors related food safety, then to provide the basis to establish strategies of health education and intervention of food safety among employees of the catering industry in Shanghai. Methods1. By using random cluster sampling,989catering handlers were selected from72catering industries in six districts or countries in Shanghai.2. A self-administrated questionnaire survey was conducted to investigate the catering handlers’food safety knowledge, attitude and behaviors. The latest data with Catering Service Quantitative Food Safety Supervision and Inspection Table were collected.3. Focus group discussions were conducted among some catering handlers with7-10numbers in each group. Some restaurant managers were selected to conduct in-depth interviews.4. Software Epidata3.1was used to establish the data base and SPSS13.0was applied to do statistical analysis Chi-square test, rank sum test, logistic regression analysis, spearman rank correlation analysis and other statistical methods were used in data analysis. Results1. The average awareness rate of knowledge related food safety among catering handlers in Shanghai was67.2%. The correct rate of food retention samples, cooked food processing center temperature, food additives, purchase of cooking oil were low, which were37.7%,39.2%,47.2%, and48.5%, respectively.2. The average correct practice of food safety behavior among catering handlers in Shanghai was80.74%. The correct self-report rate of thermometer use and the steps of washing hands were low, which were36.5%and44.6%, respectively. 3. The spearman correlation coefficient between food safety knowledge score and behavior score in catering handlers was0.469(P=0.000). There was positive correlation between knowledge score and behavior score.4. Multiple linear logistic regression analysis demonstrated that the factors of food safety knowledge of catering handlers including catering unit rating, their educational level, monthly income, having operating standard of rewards and punishments system, regular food safety training, which OR values and95%confidence interval were1.439(1.107-1.872),2.068(1.718-2.488),1.352(1.155-1.582),1.811(1.023-3.206),4.291(2.587-7.116). Multiple linear logistic regression analysis also demonstrated that the factors affecting the catering handlers’food safety behavior were gender, age, educational level, having operating standard of rewards and punishments system, training of qualified certificates by Shanghai food and drug administration, regular food safety training, which OR values and95%confidence interval were1.409(1.030-1.928),1.014(1.000-1.029),1.531(1.251-1.873),1.283(1.064-1.547),1.697(1.229-2.342),3.119(2.066-4.710).5. The Latest Catering Service Quantitative Food Safety Supervision and Inspection Table showed that24catering units(33.3%) were deducted scores for "Environment-the Ground Slippery" and10catering units(13.9%) for "Personnel Management-Personal Hygiene Undesirable during Processing and Operating".6. The spearman correlation coefficient between the evaluation level of catering units and knowledge score of the respondents was0.067(P=0.036). And the respondents in catering units with evaluation level being "good" had higher knowledge scores. ConclusionIn order to improve the cognitive and behavioral status of food safety of catering handlers in Shanghai, it’s suggested that health education and behavioral interventions based on behavior change theory should be carried out through food safety trainings for them, Meanwhile, based on the Hazard Analysis Critical control Point(HACCP), the catering units should strengthen internal management, and create supportive environment to explore intervention strategies of comprehensive health promotion of catering industries’food safety in Shanghai.