Abstract Sound sensory evaluation knowledge and attitude are central to the successful development and implementation of a sensory quality programme. This study focused on the development and pilot testing of a questionnaire to assess the sensory quality control (SQC) knowledge, attitudes and practices (KAP) of food company employees. The initial questionnaire consisted of 43 questions divided into four sections: respondent and company characteristics, knowledge, attitudes and practices. Six subject matter experts and eight food company employees reviewed the questions for content validity and clarity. The questionnaire was modified and a pilot test (n = 56) was carried out to determine the psychometric properties of the questionnaire. The final revised questionnaire with 37 questions had acceptable content validity and clarity. The knowledge questions showed acceptable difficulty and discrimination indices, item-total correlation ranged from 0.3 to 0.9 for both the attitudes and practices sections. Exploratory factor analysis led to the retention of three factors for attitudes and one factor for the practices sections, respectively. Cronbach’s α ranged from 0.6 to 0.9. The questionnaire is a tool that can be used to rapidly identify gaps in SQC knowledge and attitudes of food employees, as well as to identify areas of improvement of a company’s SQC system.

中文翻译：

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调查问卷的开发和试点测试，以评估食品公司员工的感官质量控制 (SQC) 知识、态度和实践 (KAP)

摘要 良好的感官评价知识和态度是成功开发和实施感官质量计划的核心。本研究侧重于问卷的开发和试点测试，以评估食品公司员工的感官质量控制 (SQC) 知识、态度和实践 (KAP)。最初的问卷由 43 个问题组成，分为四个部分：受访者和公司特征、知识、态度和做法。六名主题专家和八名食品公司员工审查了问题的内容有效性和清晰度。对问卷进行了修改，并进行了初步测试（n = 56）以确定问卷的心理测量特性。包含 37 个问题的最终修订问卷具有可接受的内容效度和清晰度。知识问题显示出可接受的难度和辨别指数，态度和实践部分的项目-总相关性范围为 0.3 至 0.9。探索性因素分析导致分别保留三个态度因素和一个实践部分因素。Cronbach's α 介于 0.6 到 0.9 之间。问卷是一种工具，可用于快速确定食品员工在 SQC 知识和态度方面的差距，以及确定公司 SQC 体系需要改进的领域。6 到 0.9。问卷是一种工具，可用于快速确定食品员工在 SQC 知识和态度方面的差距，以及确定公司 SQC 体系需要改进的领域。6 到 0.9。问卷是一种工具，可用于快速确定食品员工在 SQC 知识和态度方面的差距，以及确定公司 SQC 体系需要改进的领域。