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目的为了能更好地了解天津铁路辖区内伙食团卫生现况,为下一步整体提高伙食团卫生水平提供依据。方法采用定制专用调查表与现场调查相结合的方法,对辖区内伙食团进行了抽样调查,并对伙食团现场进行了分项目调查。结果伙食团厨师对问卷调查的知识总体知晓率为41.57%,总体正确态度持有率为90.69%,个人行为中厨师总体行为正确率为48.17%。结论伙食团厨师整体队伍有待加强,卫生知识和法律素养亟待提高,伙食团现场急需规范性建设。
Purpose In order to better understand the status quo of food parcels within the jurisdiction of Tianjin Railway and provide the basis for the overall improvement of the parcel health level in the next step. Methods The method of combining special customized questionnaires and on-the-spot investigation was used to carry out a sample survey of the food groups in the area and carry out sub-item investigation on the site of the food groups. Results The total knowledge rate of questionnaire survey was 41.57%. The overall rate of correct attitude holding rate was 90.69%. The correct behavior rate of chef in personal behavior was 48.17%. Conclusion The whole team of food team chefs need to be strengthened, health knowledge and legal literacy needs to be improved urgently, and the catering team urgently needs a standardized construction on site.