方法：对1412名食品从业人员进行问卷调查。
结果食品从业人员卫生知识总的知晓率为61.7%，其中食品卫生法规知晓率较低。
Results the understand rate of hygienic knowledge in food employees was 61.7%, and the understand rate of food hygienic laws was low.
方法按照分层随机抽样原则随机抽取部分食品从业人员，匿名独自填写统一的调查问卷。
Method Some food processing employees were selected according to stratified random sampling method, and filled in a unified questionnaire anonymously.
方法对深圳市龙岗区684名食品从业人员进行了艾滋病知识、态度及行为的问卷调查。
A questionnaire survey was conducted among 684 foodstuff practitioners in Long Gang district of Shen Zhen on the knowledge, attitude and actions about AIDS.
食品从业人员卫生知识知晓率随着文化程度的增高和岗位年限的增加而增高（P<0 .0 1） ；
The higher culture and the longer fixed number of year can increase the understanding rate of healthy knowledge(P<0.01).
目的：为了加强饮食食品从业人员的卫生管理，了解本辖区沙门氏菌菌型变迁的情况，防止因沙门氏菌引起的食物中毒的发生。
Objective: to tighten up the hygienic management of food service personnel, and to watch the groups serotypes in area, for prevention food poisoning caused by salmonella from coming on.
目的：分析探讨食品生产企业从业人员HBV感染现状与对策。
Objective: To explore the prevalence state of HBV and countermeasure among the practical staff bing engaged in food.
得出结论：食品加工生产从业人员卫生知识知晓率为97。5%，卫生行为形成率为92。
Results: the rate of the hygiene and health law regulations understanding was 97.5%, and the rate of health behavior forming was 92.5%.
得出结论：食品加工生产从业人员卫生知识知晓率为97。5%，卫生行为形成率为92。
Results: the rate of the hygiene and health law regulations understanding was 97.5%, and the rate of health behavior forming was 92.5%.
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