[논문]식품취급자의 식품안전에 대한 지식, 인식 및 행태의 융합적 평가

김정현; 조영태

doi:10.15207/jkcs.2019.10.6.073

식품취급자의 식품안전에 대한 지식, 인식 및 행태의 융합적 평가
Convergence Evaluating Food Safety Knowledge, Attitude, and Practice regarding Food handler 원문보기

한국융합학회논문지 = Journal of the Korea Convergence Society, v.10 no.6, 2019년, pp.73 - 78

김정현 (서울대학교 보건대학원 보건학과) , 조영태 (서울대학교 보건대학원 보건학과)

초록
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본 연구는 국내 의료기관 500명의 식품 취급자들의 식품안전에 관한 지식, 인식 및 행태 수준을 평가하고 지식, 인식, 행태와 사회인구학적 특성과의 연관성을 분석하였다. 자가보고 설문지는 식품안전에 관한 지식 15문항, 인식 15문항, 행태 20문항 등 총 50문항으로 구성되었으며 연령별, 교육수준별, 경력별에 따른 지식, 인식, 행태와 KAP과의 관련성분석은 t 또는 ANOVA test를 실시하였다. 분석 결과 식품안전에 관한 평균 지식점수는 3.25, 인식 3.65, 행태 3.36으로 나타났다. 연령그룹별 식품안전에 관한 지식, 인식, KAP score는 차이가 나타났으며, KAP과 교육수준과의 관련성은 교육수준이 증가할수록 KAP score가 증가하는 것을 확인하였다(P < 0.05). 식품위해를 최소화하기 위해서 식품 취급자에게 공중보건학적차원의 지속적인 식품안전 예방교육 및 프로그램을 제공해야 할 것으로 사료된다.

Abstract ▼ AI-Helper

This study aimed to assess the level of food safety knowledge, attitude and practices (KAP) among 500 Food handlers of hospitals in Korea and to explore the association between their knowledge, attitude and practices (KAP) and the socio-demographic characteristics. Self-reported questionnaire contains 50 questions: 15 for knowledge, 15 for attitude, and 20 for practice on food safety. The results showed that the overall mean of the knowledge score is 3.25, attitude 3.65, and practice 3.36 respectively. There was a significant difference between the mean score for knowledge, practice and overall KAP in three aged groups. Also, the overall KAP scores were significantly (p < 0.05) affected by the education level, where the average scores increased with the level of education. Public health preventive education and program should be provided to the food handlers in order to minimize foodborne hazards.

주제어

표/그림 (2)

표 Table 2. Difference of knowledge, attitude and practice according to age, education, and carrier
표 Table 1. General characteristics

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문제 정의

This study was carried out to evaluate the level of knowledge, attitude, and practice (KAP) regarding the food safety of food handlers inside Korean hospitals. Also, this was about whether the age, education, and jobs of the subjects had any impact on their Knowledge, attitude and practice (KAP).
05) affected by the education level, where the average scores increased with the level of education. This study was carried out to investigate the Knowledge, attitude and practice (KAP) regarding the prevention of food poisoning of employees in Korean hospital. The subjects’ knowledge, attitude, and practice (KAP) were evaluated on Likert-scale (5 point) and it was found out that the average point of knowledge was 3.
Only target populations for Knowledge, attitude and practice (KAP) studies on food safety were university students and there were no studies which examined the knowledge and practice of food poison among staff or food handlers in hospital. Thus, the aim of this study was to assess the knowledge, attitudes and self-reported practices relevant to food safety of Food handler of hospital in Korea.

대상 데이터

Subjects with less than the age and those who didn’t comply with questionnaires were excluded from this study. The final study sample included 500 subjects. Written consent forms were signed by the study participants.

데이터처리

Descriptive statistics were used to analyze general characteristics. T-test and ANOVA test was used for comparison of knowledge, attitude, practice, and Knowledge, attitude and practice (KAP) according to education level, carrier, and age respectively. The results were presented as mean (SD) or frequency (percentage).
aCalculated by t test or ANOVA test.

성능/효과

2. There was a significant difference between the mean score for knowledge, practice and overall Knowledge, attitude and practice (KAP) in three aged groups: “30-39”, “40-49”, and “over 50”.
The more elderly subjects showed higher level of knowledge, practice, and Knowledge, attitude and practice (KAP) scores, while people with higher level of education scored better on the Knowledge, attitude and practice (KAP). In conclusion, Public health preventive education and program on food safety should be provided to the food handlers in order to increase the Knowledge, attitude and practice (KAP) scores of the food handlers and to minimize foodborne hazards in hospital. Even when important issues regarding food safety occur nationally, the government will effectively cope with the issue and establish a law that can reassure the people, which will strengthen the food safety management system and greatly increase the level of food safety of our people.

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