Survey On KAP Of Food Safety Among Workers Engaged In Food Industry In Tangshan

Objectives The purpose of this study is to provide evidence for health education to workersin food industry in the City of Tangshan based on the research of their food safety knowledge,attitude and behavior.Methods The procedure can be described as using stratified cluster sampling method,dividing food processing enterprises supermarket food department and restaurants into threelayers in accordance with the large, medium and small size, each layer were randomlyselected in proportion, the extraction of various units randomly selected15people, if lessthan15people selected all in place. Investigating their food safety knowledge, attitude andbehavior of1622food industry workers extracted. A self-devised questionnaire was used tosurvey the workers anonymously. We required workers to fill out the questinaireindependently and the complete paper were collected on site. There are three sections on eachquestionaire, including knowledge, attitude and behavior. Here are scores for the sections inthe order of knowledge, attitude and behavior,17,10,11for catering workers,16,8,10forsupermarket workers, and the scores for food production workers are16,8, and10. All datawere entered into EXCEL software to establish a database, and were analyzed with the SPSS17.0software.Results1.The result of test showed the average awareness rate of food safety knowledgefor catering workers is:74.1%. The topics with the awareness rate less than65%includewhat is How many pools should be used to conduct chemical disinfection? What is the safetemperatuer range to frozen and refrigerate, so the food will be porperly preserved? What isthe requied height for the ceiling from the ground in cooking place? Among them, theawareness of the food preservation temperature rated lowest (61.3%). The difference on theawareness of food safety knowledge is significant for the workers with different educationlevels, company sizes, training, positions, and working time in the industry. However, Thereis no big difference for the workers from restaurants and collective canteen on the food safetyknowledge. The general awareness rate of food safety attitude for catering workers is88.2%.The lowest rate skill is to cook the food as customer’s preferred flavor request, as a result thefood becomes cooked outside, but raw inside(82.9%). There is no obvious difference on theawarenss rate of attitde among the industry workers with different backgrounds, except theireducation levels. It shows that the workers with higher level education have better awarenessof safety attitude. The general rate of food safety behavior formation is79.3%, the followingbehavior rated relatively low, which is less than75%, including whether or not to ask thesupplier to provide qualification documents when purchasing food; Will you follow thenecessary5steps to clean the dishes (Scrape, Wash, Flush off, Sterilize, and Clean)? Theworkers who have better food safety behaviors are those who are older, better educated,working longer in the industry, working in a bigger compay and received moretrainings.2.The result of test showed the general awareness rate of food safety knowedge forsupermarket food departments workers is71.0%. The knowledge with lower awareness rate (less than65%) includes: What is the theory basis to punish the spurious TV commercials onfood quality, what is the right sign for recycled containers, what is the compensation standardfor unqualified food? The difference on the awareness of food safety knowledge is obviousfor the workers with different age, education levels, and training (P<0.05). The awarenessrate of safety attitude for supermarket food department workers is86.6%, which is a relativelower rate than those in the fields of catering and food production; trained workes have abetter performance than those didn’t receive the training on food safety attitude. On theaspect of safety behavior, the general formation rate is82.1%. The lowest rate behavior iswhether or not to ask supplier for qualification documents when purchasing food, less than70%. The formation rate of food safety behavior is different for supermarket food departmentworkers with their different ages, education levels, training and health certificates holdingstatus.3.The result of test showed the general awareness rate of food safety knowedge forfood production workers is74.1%, the awareness rate of food safety attitude is90.4%, andthe formation rate of food safety behavior is82.3%. On the aspect of food safety knowledge,male workers have better awareness rate than female workers; Workers with longer foodindustry working time and more training have better knowledge than others. On the aspect ofattitude, workers with higher education levels have a better attitude, and trained workersperform better than those not. As to safety behavior, here are the ones with lower rates: Willyou follow the5Steps to clean the dishes(78.9%)? Do you achieve the4preventions whenstoring the food(76.2%)? Will you destory unqualified food?(76.5%). There is a differenceon food safety behavior formation rate based on workers with different age, eduation leveland working time.4.The health certificate holdling rate for food industry workers in Tangshanis85.1%,wichi is a relatively low in the country.5.Means of acquiring food safety knowledgefor Thanghsan food industry workers:23.8%workers acquire food safety knowledge fromTV broadcast,25.1%acquire food safety knowledge from newspapers and journals,33.7%acquire the konwledge from internet, and the rest17.4%workers receive the food safetyknowledge from company trainings.Conclusions1. The level of food safety knowledge and behavior for Tangshan food industryworkers is relatively low, but the workers have active attitude to acquire more food safetyknowledge.2. The holding rate of health certificates of food workers in Tangshan is85.1%,which is a little far from100%of the food safety requirements.3. The workers with highereduation level, longer industry working time and more training have better kownledge, attitudeand hebavior than those not; workers from big company performs better than those in smallercompanies.4. The main means of acquiring food safety knowledge for food industry workersin Thanghan is from internet, and they have litlle opportunity to acquire the knowledge fromcomany training.