Objective To investigate the knowledge, attitude, and practice (KAP) of food safety among catering staff in a district of Shanghai, in order to provide evidence for improving relevant knowledge and behavior and effectively preventing varied food safety problems.
Methods A KAP survey was conducted among 477 catering staff randomly selected by stratified cluster sampling in a district of Shanghai to assess the participants' current KAP of food safety, and to examine the relationship among knowledge, attitude, and practice by Spearman correlation analysis.
Results Of all the catering staff interviewed, 313 (65.6%) were aware of food safety, with an average score of 10.93& #177;2.22 (mean& #177;SD); 68.1% were trained on knowledge of food safety; 94.8% recognized the necessity to strengthen the food safety enforcement. The formation rates of good practice varied between 80.9% and 97.7%. A weak positive relationship was identified among the scores of food safety knowledge, attitude, and practice (r=0.349, P < 0.05), while the score of knowledge showed a close relationship with the training experience (P < 0.01).
Conclusion Good attitude and practice of food safety and insufficient knowledge are identified among the interviewed catering staff. Attentions should be paid to the training of food safety operating skills in order to improve knowledge, standardize operations, and form good working practice.
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