Food Safety Knowledge, Attitudes and Behavior among Dairy Plant Workers in Beijing, Northern China

Bibliographic Data

ID15501007
AuthorsYan Chen (0000-0003-4119-9688, China National Center for Food Safety Risk Assessment, corresponding author), Hua Ji (0000-0001-5884-4159, Shihezi University), Li-jun Chen (0009-0007-4174-1840, National Engineering Research Center for Maternal and Infant Dairy Health, Yinghai, Daxing District, Beijing 100163, China), Li‐Jun Chen (0000-0002-3012-4018, corresponding author), Rong Jiang (0000-0001-5456-0167, National Engineering Research Center for Maternal and Infant Dairy Health, Yinghai, Daxing District, Beijing 100163, China), Yongning Wu (China National Center for Food Safety Risk Assessment, corresponding author), Yong-Ning Wu (China National Center for Food Safety Risk Assessment)
Year2018
Volume15
Issue1
Pages63-63
Publication date2018-01-03
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenueInternational Journal of Environmental Research and Public Health (JOURNAL)
Journal identifiersISSN: 1661-7827 • E-ISSN: 1660-4601
PublisherMultidisciplinary Digital Publishing Institute (PUBLISHER • CH)
DOI10.3390/ijerph15010063
PMID29301381
OpenAlexW2782454940
LanguageEN
Citations received4
References cited18

The safety of milk and dairy products has always been one of the focuses of consumers, the food industry and regulatory agencies. The purpose of this study was to gain insight into the food safety knowledge, attitudes and behavior of dairy plant workers. A cross-sectional survey was performed between May and August 2015 in three dairy plants in Beijing, northern China. A total of 194 dairy plant workers were interviewed to collect information on food safety knowledge, attitudes and self-reported behavior. The 194 dairy plant workers interviewed showed a sufficient level of knowledge (mean score 34 on a scale from 0-58), perfect attitudes (mean score 17 on a scale from 0-18), and perfect behavior (mean score 38 on a scale from 8-40). Only 39% of workers correctly determined specific pathogens or diseases that could be conveyed through milk and dairy products. 24% of workers knew the correct method of washing hands. A significant positive association was observed between attitudes and knowledge ( p p p < 0.05). Workers in dairy enterprises in northern China have relatively low levels of knowledge, yet satisfactory attitudes and behavior. The knowledge of microbial food hazards and hand hygiene remains an issue that needs to be emphasized in future training programs. Education level is a determinant of attitudes and behavior with regard to the proper handling of milk and dairy products

Beijing · Biology · Business · China · Environmental health · Food safety · Geography · Occupational safety and health · Poison control · Animal Disease Management and Epidemiology · Food Safety and Hygiene · Human Factors and Ergonomics · Medicine · Organic Food and Agriculture · Food Science

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