食品安全相关人群食品安全知识、态度和行为横断面调查

目的 了解食品安全相关人群的知识、态度和行为(KAP)现状并探讨其影响因素,为实施改善食品安全状况的具体措施提供参考.方法 本调查采用多阶段分层随机抽样的方法对我国15个省/直辖市/自治区抽取食品从业人员、食品专业技术人员以及食品监管人员,共计18802名.采用网络调查法对三类人群进行食品安全KAP问卷调查,并采用SP...

Across-sectional study on knowledge, attitude and practice of food safety related population

Objective To understand the knowledge, attitude and behavior (KAP) status of food safety related population and explore its influencing factors, so as to provide reference for the implementation of specific measures to improve food safety. Methods In this survey, 18 802 food practitioners, food professionals and food supervisors were selected from 15 provinces/municipalities/autonomous regions by multi-stage stratified random sampling. Results Food safety KAP scores from high to bottom were:food practitioners (79.51±11.71), food regulators (74.33±11.23), food professionals (66.88±15.28). the difference was statistically significant (P <0.05).The KAP score of female food practitioners was higher than that of male (P<0.05), but the other two groups did not show this effect. With the increase of age, KAP scores of food practitioners increased first and then decreased, and the scores of food professionals and food supervisors increased with the increase of age. The KAP scores of the three groups increased with the increase of education background. KAP scores of the three groups increased with the increase of employment years. KAP score of food supervisors with food professional background was higher than that of no-food professional background (P<0.05), but no similar effect was found among food practitioners and professional technicians. The KAP scores of the three groups who participated in the training in one year were higher than those who did not (P<0.05).The KAP scores of the three groups in the eastern region were higher than those in other regions (P<0.05). Conclusion The attitude of the three groups towards food safety related issues tends to be positive, but food safety knowledge and behavior habits need to be further improved. Relevant employers should take targeted measures according to the weak links in KAP of food safety and its influencing factors in different populations, in order to improve the food safety KAP level of the three groups, so as to ensure the food safety situation.