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

Author

Listed:
  • Yan Chen

    (Key Laboratory of Food Safety Risk Assessment of Ministry of Health, China National Center for Food Safety Risk Assessment, Chaoyang District, Beijing 100021, China)

  • Hua Ji

    (Food College, Shihezi University, Shihezi 832003, China)

  • Li-Jun Chen

    (National Engineering Research Center for Maternal and Infant Dairy Health, Yinghai, Daxing District, Beijing 100163, China)

  • Rong Jiang

    (National Engineering Research Center for Maternal and Infant Dairy Health, Yinghai, Daxing District, Beijing 100163, China)

  • Yong-Ning Wu

    (Key Laboratory of Food Safety Risk Assessment of Ministry of Health, China National Center for Food Safety Risk Assessment, Chaoyang District, Beijing 100021, China)

Abstract

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 < 0.001) as well as behavior ( p < 0.01). Education level was positively and significantly associated with food safety knowledge, attitudes, and behavior ( 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.

Suggested Citation

  • Yan Chen & Hua Ji & Li-Jun Chen & Rong Jiang & Yong-Ning Wu, 2018. "Food Safety Knowledge, Attitudes and Behavior among Dairy Plant Workers in Beijing, Northern China," IJERPH, MDPI, vol. 15(1), pages 1-9, January.
    • Handle: RePEc:gam:jijerp:v:15:y:2018:i:1:p:63-:d:125330
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    Citations

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    Cited by:

    1. Guanghua Han & Yihong Liu, 2018. "Does Information Pattern Affect Risk Perception of Food Safety? A National Survey in China," IJERPH, MDPI, vol. 15(9), pages 1-14, September.
    2. Gabriella Nagy-Pénzes & Ferenc Vincze & János Sándor & Éva Bíró, 2020. "Does Better Health-Related Knowledge Predict Favorable Health Behavior in Adolescents?," IJERPH, MDPI, vol. 17(5), pages 1-12, March.
    3. Yaodong Yang & Huaqing Ren & Han Zhang, 2022. "Understanding Consumer Panic Buying Behaviors during the Strict Lockdown on Omicron Variant: A Risk Perception View," Sustainability, MDPI, vol. 14(24), pages 1-19, December.
    4. Yuhang Bai & Li Li & Fengting Wang & Lizhong Zhang & Lichun Xiong, 2022. "Impact of Dairy Imports on Raw Milk Production Technology Progress in China," IJERPH, MDPI, vol. 19(5), pages 1-17, March.

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