| 摘要: | 團膳從業人員是否具備正確的食品衛生安全知識，將影響從業人員是否確實做好團膳衛生管理工作，避免發生食品中毒，因此本研究旨在探討團膳從業人員的食品衛生安全知識現況，並且比較不同背景的從業人員在食品衛生安全知識方面的差異。本研究設計一套食品衛生安全知識問卷，包含個人背景變項及知識問卷，知識問卷共有六個構面，如個人衛生習慣知識、個人衛生健康狀況知識、微生物知識、防止交叉污染知識、食品保存知識、清洗工作知識。研究對象為新北市兩家規模較大的團膳工廠，先進行問卷預試，結果顯示食品安全知識量表平均難度為0.7393，平均鑑別度為0.3191，適合作為施測問卷。本研究問卷共發放489份，施測時有從業人員不配合的情況出現，也發生外籍勞工部分受調查人數很少，而全部捨去，所以有效問卷為410份。研究施測結果顯示各構面知識平均答對率分別為:構面一「個人衛生習慣」知識量表79.7%，構面二「個人健康狀況」知識量表80.4%，構面三「微生物」知識量表76.1%，構面四「防止交叉污染」知識量表89.6%，構面五「食品保存」知識量表85.1%，構面六「清洗工作」知識量表73.6%。結果也顯示女性總答對率較男性高，收入部分則以高收入工作者知識得分較低收入好，廠房則是以自立廚房部分分數是最高的，鮮食工廠分數最低。但結果發現普遍團膳從業人員的微生物知識及清洗工作知識較差，許多國外及國內研究皆是將清洗工作納入其他知識調查，本研究則是將其獨立分開調查，調查結果發現清洗工作知識是最差的，也可有效瞭解團膳從業人員哪些知識方面不足，並可以將不足知識部分獨立輔導，以加強員工食品衛生安全知識，可以避免以往統一進行教育訓練，而不清楚員工對於食品衛生安全知識是否瞭解，更可以提升產品品質及員工的衛生安全知識，防範食品中毒事件的發生。
Practitioners Board is have the correct knowledge of food hygiene and safety, will affect practitioners are indeed good management of food hygiene, avoiding food poisoning, so this study is to investigate the status of food safety knowledge of Board employees, practitioners and to compare different background differences in knowledge of food sanitation and safety. This study design a set of food safety knowledge questionnaire containing background and knowledge questionnaire, questionnaire has six dimensions of knowledge, such as personal knowledge, personal hygiene, health knowledge, microbial knowledge, prevention of cross-contamination, food preservation knowledge, knowledge of cleaning. Study for two large food factories, new Taipei City, to conduct a pre-test of the questionnaire shows that food safety knowledge scale average difficult 0.7393, the average differential for 0.3191, suitable as a survey questionnaire. The research carried out 489 , tested with practitioners do not appear to cope with the situation, also foreign labour under investigation occurred in small numbers, and all give, so effective for 410 . Research survey results show the dimensions of knowledge answer respectively : dimensions of a "personal hygiene" knowledge scale 79.7%, dimensions of the second "personal health" knowledge scale 80.4%, dimensions of three "microorganisms" knowledge scale 76.1%, dimension IV "to prevent cross-contamination" knowledge scale 89.6%, dimension five "food saving" scale of knowledge 85.1%, dimension six "cleansing" knowledge scale 73.6%. Results also show that women are always correct rate higher than men, lower-income to higher-income workers the knowledge score income, the plant was to stand on the kitchen part of the score is the highest, fresh plant score the lowest. But results found general Mission Board practitioners of microbial knowledge and the cleaning work knowledge poor, many abroad and the domestic research are is will cleaning work into other knowledge survey, this research is is will its independent separate survey, survey results found cleaning work knowledge is worst of, also can effective understand Mission Board practitioners which knowledge aspects insufficient, and can will insufficient knowledge part independent counselling, to strengthening employees food health security knowledge, can avoid past unified for education training, Without clearly understanding employee food safety knowledge, but can also improve product quality and employee safety knowledge, prevent the occurrence of food poisoning. |
