Survey On KAP And Factor Analysis Of Food Safety Among Workers In Food Service Sectors In ChangSha

Objectives:To research the current status and relationship of health knowledge, attitudes and behavior of restaurant workers in Changsha, and to explore factors that affect attitudes and behavior of them and the methods that regulatie restaurant workers’attitudes and behavior, which can provide a reference to health knowledge training.Methods:Through random multi-stage cluster sampling, we sample400recipients from Changsha randomly. Self-made questionnaires are surveyed in Changsha for catering industry employees about food safety knowledge, attitude and behavior. We analyze current status, characteristics, relationship of health knowledge, attitudes and behavior and factors that affect them with chi square, binary logistic regression model and structural equation modeling by SPSS13.0and AMOS17.0.Results:1)400employees of Changsha catering units participate in the questionnaire.3of them(0.8%)just make8or lower right choice in health knowledge questionnaire (totally16questions);350of them(87.5%) get12or more right answers. Correct rate of most topic beyond while question12has the lowest Correct rate, only244, or61.0%make the right choice.2) In the attitude questionnaire (totally64points), the lowest score is43,386people(96.5%) get53points or more. Question5reading that " consumer can determine the cooked degree of food " disagree with actual operating procedures and regulations, which recipients select "disagree modestly" more than "disagree seriously".Question4, question8, question9, questionll, questionl5have many secondary ideal level, involving with exposure of the practical problems in the catering process that should be noted.3)In the behavior questionnaire (totally11questions) we found that only1(0.8%) get6or less correct answers while330people(92.5%) select9or above correct answers. Most of questions’correct rate are over90%, show that employees of Changsha catering units practice well. Among them, question10witness the lowest correct response rate (45.5%).4) We got model that contained factors affecting the scores of health knowledge, attitude and behavior for restaurant industry practitioners by fitted with binary logistic model. The variables included in the model equations are education, job and training willingness. Education’s OR is2.021,95%confidence interval is from1.549to2.636, which means one with higher education level is2.021times as possible as one with lower education level to got high scores, OR, of job is3.301and its95%confidence interval is [1.921,5.672]. It suggested that the possibility of foreman or manager to get high score is3.301 times as much as the possibility of general staff.. Training willingness’ OR is1.912and its95%confidence interval is [1.115,3.279], indicated that one would like to take part in training got high score1.912times more likely than others.5) We got quantitative relationship among health knowledge, attitude and behavior of restaurant industry practitioners fitted with structural equation model. The normalized correlation between knowledge and attitudes is0.15while knowledge and behavior is0.25. Normalized correlation between attitude and behavior is0.50, the maximum of three, showed that attitude affect behavior importantly.Conclusions:1) Health knowledge, attitude and behavior of restaurant workers in Changsha is located in middle and upper levels.2)Health knowledge, health attitudes and health behavior of the restaurant workers are not in the line.3) Factors that affect health knowledge, attitudes and behavior of employees in Changsha catering units are education, job training and training willingness.4) Attitudes of health practitioners influence their behavior significantly.