我国食品理化实验室专业技术人员的食品安全知信行调查及影响因素分析

目的 了解我国食品理化实验室专业技术人员食品安全知识、态度、行为现状，探讨其影响因素。方法 对我国15个省的省级、市级、区（县）级部门下属食品理化实验室及第三方机构、企业等非政府机构食品理化实验室的专业技术人员开展食品安全知识、态度、行为问卷调查，并对调查结果进行统计分析。结果 共回收有效问卷1339份。除性别对态度得分无显著影响，文化程度、就职年限等对行为无显著影响外，年龄、实验室类型、所在区域和最近一次接受培训时间等均是影响食品理化检验人员食品安全知识、态度、行为得分的因素，且知识、态度和行为得分存在正相关关系。结论 尽管存在满分问卷，但食品理化实验室专业技术人员KAP平均得分仅略高于及格水平。需要关注重点人群，如年龄25岁以下、就职年限2年以下或大专及以下学历的专业技术人员等食品安全知识水平的提升、态度的端正和行为的规范。

Survey of knowledge, attitude and practice on food safety among professional technicians in food physical and chemical laboratory in China

Objective: To investigate the current situation of food safety knowledge, attitude and behavior (KAP) among professional technicians in food physical and chemical laboratories in China and explore their influencing factors, so as to provide references for the improvement of the comprehensive ability of professional technicians in food physical and chemical laboratory engaged in food safety management. Methods: A questionnaire survey of food safety KAP covering 15 provinces in China was conducted among professional technicians in food physical and chemical laboratories subordinate to provincial, municipal and district (county) government departments and food physical and chemical laboratories of non-governmental organizations such as third-party institutions and enterprises, and the results were analyzed using statistical methods. Results: 1339 valid questionnaires were collected. Except that gender had no significant impact on attitude scores, and the educational background, years of employment, etc.have no significant impact on behavior, there were significant differences in the food safety KAP scores among professional technicians at different ages, administration levels subordinated, the region where the lab is located and time since the last training. A positive correlation had been found among knowledge, attitude and behavior scores. Conclusion: Although some professionals got full marks, the average score was only slightly higher than the qualified level. Some professionals with specific attributes, such as professional technicians that were younger than 25 years of age or with less than 2 years of work experience or with lower academic qualifications should pay more attention to the improvement of food safety knowledge, correction of attitude and normalization of behavior.