Purpose

The purpose of this study is to evaluate the knowledge and practices of selected group of Polish children in early school age in terms of issues such as: (1) the principles of food preparation, storage and eating meals; (2) personal hygiene; and (3) basic information about microorganisms.

Design/methodology/approach

The auditorium survey method was used. The questionnaire consisted of 15 questions related to the children's knowledge of personal hygiene, the principles of food preparation and storage and the physiology of microorganisms and 13 questions related to the children's personal and food hygiene practice. In total, 169 questionnaires were collected. The study group of children had incomplete knowledge and often reported inappropriate food hygiene practices.

Findings

The subjects of food preparation and storage and knowledge of microbes were particular problem areas. By contrast, aspects related to handwashing, the appropriate practices while coughing or sneezing and washing fruit before consumption were positively evaluated. The children demonstrated the most knowledge in the field of personal hygiene. However, a very low percentage of correct answers was noted for the question about handwashing at school. None of the 13 questions related to this practice received more than 90% correct answers. The boys and girls demonstrated a comparable level of knowledge and practice in the area of food safety. It was showed that the place of school influenced answers to a greater extent compared to gender.

Originality/value

The results of the study play an important role in the prevention of food poisoning and are useful for the teachers, staff of training institutions and parents. They can also inspire institutions in countries with a high incidence of food poisoning to search for the causes in the inappropriate hygienic practices of young children.

中文翻译：

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自我报告的学龄前儿童的食品安全知识和做法–华沙市附近城镇的分析结果

目的

这项研究的目的是从以下方面评估选定的波兰学龄前儿童群体的知识和实践：（1）食物制备，储存和进餐的原则；（2）个人卫生；（3）有关微生物的基本信息。

设计/方法/方法

使用了礼堂调查方法。问卷包括与儿童的个人卫生知识，食物制备和储藏原理以及微生物的生理学有关的15个问题，以及与儿童的个人和食品卫生习惯有关的13个问题。总共收集了169份问卷。该研究小组的儿童知识不全面，经常报告不适当的食品卫生习惯。

发现

食物准备和储存以及微生物知识是特殊的问题领域。相比之下，对洗手，在咳嗽或打喷嚏时以及在食用前清洗水果的适当做法等方面进行了积极评估。孩子们在个人卫生领域表现出最丰富的知识。但是，对于在学校洗手的问题，正确答案的百分比非常低。与该实践相关的13个问题中，没有一个获得超过90％的正确答案。男孩和女孩在食品安全领域的知识和实践水平相当。结果表明，与性别相比，学校的位置对答案的影响更大。

创意/价值

研究结果在预防食物中毒方面起着重要作用，对教师，培训机构的工作人员和父母都有帮助。它们还可以激发食物中毒高发国家的机构，以寻找造成幼儿不适当卫生习惯的原因。