目的:对食品从业人员卫生知识、态度和行为的现状调查,以指导实际工作。方法:选择辖区内800名食品从业人员为调查对象,对卫生知识、态度和行为进行调查分析。结果:食品从业人员卫生知识知晓率在不同行业间存在显著性差异,本行业知识知晓率最低,与文化程度、从业年限有关;食品从业人员卫生行为平均形成率为75.14%。结论:要积极开展食品从业人员卫生知识、态度和行为的现状调查,对督促指导实际工作有很大的帮助作用。 Objective: To investigate the status quo of health knowledge, attitude and behavior of food practitioners to guide practical work. Methods: Select 800 food practitioners in the area as the survey object, to investigate and analyze health knowledge, attitude and behavior. Results: The awareness rate of hygiene knowledge of food workers was significantly different among different industries. The knowledge awareness rate of the industry was the lowest, which was related to the education level and the number of years of employment. The average rate of hygiene behaviors among food workers was 75.14%. Conclusion: To conduct an investigation into the status quo of hygiene knowledge, attitude and behavior of food practitioners actively helps to supervise and guide practical work.