中式餐廳廚房工作人員衛生行為正確性量表之建構

An Establishment for the Measurement of Food Safety Practices to Chinese Restaurant Employees

李學愚(Shyue-Yu Lee) ； 謝峻旭(Jiunn-Shiuh Shieh) ； 文長安(Chang-An Weng)

《中華民國營養學會雜誌》 24卷3期 (1999/08) Pp. 288-297

https://doi.org/10.6691/JCNS.199908_24(3).0007

摘要

The purpose of this study was to establish the measurement of food safety practices to Chinese restaurant employees. A survey was distributed and conducted to a valid sample of 46 employees from a total of 30 Chinese restaurants which were capable of serving 20 tables or more. The correlation analysis and critical ratio were applied from the questionnaires to make the preliminary measurement. Furthermore, by using factor analysis and Cronbach's α, the validity and reliability of the measurement were established. According to the results from the statistical analysis, a significant difference (p＜0.05) at correlation analysis and critical ratio was found from the measurement. Factor loading and Cronbach's α for each item were determined to be 0.456~0.900 and 0.502~0.801, respectively.

關鍵字

餐廳 ； 工作人員 ； 衛生行為 ； 量表

並列摘要

The purpose of this study was to establish the measurement of food safety practices to Chinese restaurant employees. A survey was distributed and conducted to a valid sample of 46 employees from a total of 30 Chinese restaurants which were capable of serving 20 tables or more. The correlation analysis and critical ratio were applied from the questionnaires to make the preliminary measurement. Furthermore, by using factor analysis and Cronbach's α, the validity and reliability of the measurement were established. According to the results from the statistical analysis, a significant difference (p＜0.05) at correlation analysis and critical ratio was found from the measurement. Factor loading and Cronbach's α for each item were determined to be 0.456~0.900 and 0.502~0.801, respectively.

並列關鍵字

restaurant ； employee ； food safety practices ； measurement