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本文对日照市路边饭店的５８０名饮食从业人员的卫生知识水平与不同性别、年龄、工种（职务）、从业年限、文化程度及知识培训的关系进行了调查。结果表明卫生知识水平总体及格率（６０分以上）占４０％；不同性别间男性明显高于女性（Ｐ＜０．００５）；年龄组间大年龄明显高于小年龄组（Ｐ＜０．００５）；工种（职务）间经理明显高于厨师，厨师高于服务员（Ｐ＜０．００５）；从业时间长的明显高于从业时间短的（Ｐ＜０．００５）；文化程度高的明显高于文化程度低的（Ｐ＜０．００５）；经知识培训的明显高于未培训的（Ｐ＜０．００５）。表明普及提高食品从业人员的卫生知识水平重点是培训新参加食品工作的和文化程度低的食品从业人员。
This paper investigated the health knowledge level of 580 dietitians in Rizhao Roadside Hotel and their relationship with different genders, ages, types of jobs (jobs), years of employment, educational level and knowledge training. The results showed that the overall passing rate of health knowledge was 40% (P <0.005), the male gender was significantly higher than that of female (P <0.005), and the age was significantly higher than that of the younger age group (P <0.005 ); The manager of job (job) was significantly higher than the chef, the cook was higher than the attendants (P <0.005); the working time was significantly longer than the working time (P <0.005); The level of education was lower (P <0.005). Knowledge training was significantly higher than that of non-training (P <0.005). Demonstrating that universal access to health knowledge for food practitioners focuses on training low-literate food practitioners who are new to food work.