Study Of The Propagating And Implementary Pattern Of Hygienic Standards System

Objective: The present study was carried out to understand the comprehensive status of education for practitioners of food industries, and the running situation of education agency as well as hygienic inspection agency, to find out the key factors which influence the education results and establish the new propagating and implementary pattern of hygienic standard system.Methods: Stratified random cluster sampling method was used to collect the samples and the stochastic questionnaire was adopted to investigate the practitioners of food industries, and the running situation of education agency as well as hygienic inspection agency from 25 regions in China.Results:1. Among the practitioners of food industries, 55.1% educated from middle school, about one third had the working experiences of 1～3 years, and the ratio of practitioners growing in the country to those growing in the city is 1.54: 1.2. Among education methods, 55.4% were education by teachers or by the practitioner themselves. About 19.2% of the practitioners didn't get the education materials, 28.7% didn't attend the test after educations. 37.7% of the practitioners thought the education materials had nothing to do with their work, 38.9% of the practitioners thought that the education periods were too short. What' more, 38.9% of the practitioners suggested that theoretical education should combined with practice demonstration, and 86.4% of the enterprise leaders hoped that educations should hold every half year or one year.3. The test scores of practitioners in catering enterprises were significantly lower than that of practitioners in food production and management enterprises (P＜0.001), and there were no significant difference between the two latters (P＞0.05). There was a significantly positive inter-relationship between the practitioners' test scores and their education levels. Significantly differences could be seen between the test scores of the practitioners under 20 years old and that of the other age groups. The test scores of the 40～50 years old practitioners were the best in all the age groups (P＜0.001). With the working experiences increasing, the practitioner's test scores were also significantly enhanced. The test scores of practitioners who were trained during the lately half to one year were significantly higher comparing with those trained during other time periods (P＜0.001).4. The right answer in the test for hygienic inspectors was less than 50%.5. Great difference existed in the training period, education material and pattern in different training agencies.Conclusion:1. The education background of the practitioners in food industries was generally low, especially in catering enterprise. The personnel in food industries frequently changed. The majority of practitioners in food industries grew in the country.2. At present, teacher's instruction and self-learning were the most popular education patterns. The education materials and patterns needed to be improved.3. The key factors influencing the training effects included the type of enterprises, age, education background and working experiences.4. Hygienic inspectors of hygienic inspection agency should improve their theoretical level of food hygienic standard.5. The training system of education agency needed to be improved.