Hazeena Sulfath Hakkim, Chen Xiao-Han, Yeh Chia-Sheng, Hsieh Chang-Wei, Chen Min-Hung, Huang Ping-Hsiu, Hou Chih-Yao, Shih Ming-Kuei
Department of Seafood Science, College of Hydrosphere, National Kaohsiung University of Science and Technology, Kaohsiung, 81157 Taiwan, ROC.
Yuloong Food Supplies Company Limited, Kaohsiung, 806042 Taiwan, ROC.
J Food Sci Technol. 2023 Apr;60(4):1294-1302. doi: 10.1007/s13197-023-05673-8. Epub 2023 Feb 24.
In recent years, consumer awareness of food safety has been increasing, and food workers with professional food safety knowledge, attitude, and practical implementation are essential for maintaining the quality of food as well as preventing foodborne diseases. This study evaluates the knowledge, attitude, and implementation of food safety practices among employees in a food company in Taiwan. The employees were both who had received food safety knowledge and training and had yet to receive it. Data collection was carried out through 68 questionnaires, and analysis methods, including descriptive statistical analysis and multiple regression analysis, have performed. Before the first stage of education and training, 100% of the employees knew that food factories must conduct regular water quality testing. Still, the error rate for personal hygiene and safety was the highest. The second part has the highest average food safety attitude and the concept of food preservation. The third part of personnel behavior was to avoid cross-contamination. After the second stage of education and training of personnel in food safety knowledge, the attitude and behavior have been greatly improved. The findings of this study can be used as a reference for food suppliers to develop employee education and training.
近年来，消费者对食品安全的意识不断提高，拥有专业食品安全知识、态度和实际操作能力的食品从业人员对于维持食品质量以及预防食源性疾病至关重要。本研究评估了台湾一家食品公司员工对食品安全实践的知识、态度和操作情况。员工既有接受过食品安全知识和培训的，也有尚未接受过的。通过68份问卷进行数据收集，并采用了包括描述性统计分析和多元回归分析在内的分析方法。在第一阶段教育培训之前，100%的员工知道食品工厂必须定期进行水质检测，但个人卫生与安全方面的错误率最高。第二部分食品安全态度和食品保存观念的平均分最高。第三部分人员行为方面是避免交叉污染。在对人员进行第二阶段的食品安全知识教育培训后，态度和行为有了很大改善。本研究结果可为食品供应商开展员工教育培训提供参考。
