| 摘要: | 本研究目的在瞭解臺北市小吃攤與一般餐廳從業人員之食品安全知識、餐飲倫理及申請食品良好衛生規範準則（Good Hygienic Practice，GHP）意願之現況，並探討三個變項之間的相關性。研究整理並參考相關文獻後，設計出一份自編問卷，其問卷內容包含個人背景因素、食品安全知識、餐飲倫理與接受GHP輔導意願進行問卷調查，以立意取向方式發放紙本問卷填寫作答。得到有效問卷341份，研究結果整理如下：
一、小吃攤與一般餐廳從業人員的個人背景變項分布情況：受測者以「女性」、「20-29歲」、「大學（專科）含以上」、「無證照」、「員工」、「有意願接受GHP輔導」、經營型態以「一般餐廳」、「有接受食品安全訓練」、工作經驗在「4年以上」為居多。
二、在不同背景變項在從業人員之食品安全知識、餐飲倫理及申請GHP輔導意願之差異性分析：
（一）在食品安全知識方面，「老闆」優於「員工」；「小吃攤」優於「餐廳」；「50歲（含）以上」優於「20-29歲」。
（二）在餐飲倫理方面，「50歲（含）以上」優於「20-29歲」；「有證照」優於「無證照」；「老闆」優於「員工」；「有食安訓練」優於「無食安訓練」；「小吃攤」優於「餐廳」；工作經驗「4年以上」優於「1年以下」及「1-2年」；「有意願接受GHP輔導」優於「無意願接受GHP輔導」。
（三）接受GHP輔導意願方面，「有食安訓練」優於「無食安訓練」；工作經驗「1年以下」優於「3-4年」；「未接受過GHP輔導的申請GHP輔導意願」優於「已接受過GHP輔導的申請GHP輔導意願」。
本研究發現，食品安全知識與餐飲倫理呈現顯著正相關，食品衛生安全知識與申請GHP輔導意願呈現負相關，餐飲倫理與申請GHP輔導意願呈現負相關。因此本研究建議政府應協助小吃攤與一般餐廳從業人員有好的食品安全知識並養成優良餐飲倫理。
關鍵字：小吃攤、餐廳、食品安全、餐飲倫理、食品良好衛生規範準則
The purpose of this study was to understand the food safety knowledge, food and beverage ethics and the willingness to apply for Good Hygienic Practice (GHP) counseling of food stalls and general restaurant staff in Taipei, and to explore the correlation between the three variables. After researching and referring to the relevant literature, a self-made questionnaire was designed. The questionnaire included personal background factors, food safety knowledge, food and beverage ethics and GHP counseling willingness to conduct a questionnaire survey, and the paper questionnaire was distributed in an intentional manner. 341 valid questionnaires were obtained, and the results were summarized as follows:
1. the distribution of personal background variables of food stalls and general restaurant staff: the subjects are "female", "20-29 years old", "university (specialist) including above", "No license", "employee", "There is a willingness to accept GHP counseling", the business model is "general restaurant", "has received food safety training", and work experience is mostly "four years or more".
2. the differences in food safety knowledge, food beverage ethics and the willingness to apply for GHP counseling in different background variables:
(1) In terms of food safety knowledge, "boss" is better than "employees"; "food stalls" are better than "restaurants"; "50 years old or above" is better than "20-29 years old".
(2) In terms of food and beverage ethics, "50 years old or above" is better than "20-29 years old"; "Licensed" is better than "No license"; "boss" is better than "employee"; "has food safety training" is better than "no food safety training"; "food stalls" are better than "restaurants"; work experience "more than 4 years" is better than "less than 1 year" and "1-2 years"; "willing to accept GHP counseling" is better than "I don't want to accept GHP counseling."
(3) In the case of GHP counseling, "food safety training" is superior to "no food safety training"; work experience "less than one year" is better than "3-4 years"; "without willingness to apply for GHP counseling" is better than "with willingness to apply for GHP counseling."
The results of our studies shows that food safety knowledge and food and beverage ethics were significantly positively correlated. Food safety knowledge was negatively correlated with the willingness to apply for GHP counseling, and food and beverage ethics was negatively correlated with the willingness to apply for GHP counseling. Therefore, this study suggests that the government should assist food stalls and general restaurants staff to learn food safety knowledge and develop good food and beverage ethics.
Keywords: food stalls, restaurant, food safety, food and beverage ethics, good hygienic practice |
