本研究係以臺灣本島餐飲從業人員與其他消費者為對象，採取問卷調查的方式，目的在了解對於盒餐的消費行為及一般認知、餐盒食用安全性及製備流程衛生的認知、對廚師證照及食品認證的信賴度。針對問卷資料作次數分配及卡方分析。受測者中經常享用盒餐者達63%，九成的消費者會到熟悉的店家購買盒餐，便利商店的盒餐已為消費者（51.1%）所接受，且認為其衛生及新鮮度比一般店家販售的熱餐盒為佳。食用安全性方面，整體而言答題的狀況不因職業不同而有顯著差異。製備流程衛生方面，有關戴手套不一定就代表衛生、分切生熟食要有不同的砧板、抹布不可同時使用於檯面、砧板及刀具，餐飲從業人員答對的比例顯著（p＜0.05）較其他消費者高。食用安全性及製備流程衛生的整體認知，也是餐飲從業人員的表現顯著（p＜0.05）較佳。廚師證照及衛生機關的認證都已得到九成以上受測者的信賴。

Through questionnaire survey of restaurant workers and general consumers in Taiwan, this study tried to understand respondents' box meal consumption behavior, recognition of box meals' safety and processing sanitation, and the level of confidence on Taiwan's cook and food certification systems. The descriptive distribution and Chi-square analyses indicated that 63% of the respondents were frequent consumers of box meals, 90% of them preferred buying box meals at familiar stores, 51.1% of them could accept box meals sold by convenient stores, and considered convenient stores' box meals are better in freshness and sanitation than those sold at general food stores. As for recognition of box meals' eating safety, answers from all respondents showed no significant difference regardless of their occupations. As for respondents' recognition of box meals' processing sanitation, restaurant workers significantly performed better in questions of “glove wearing dosen't necessarily represent better hygiene”, “separate cutting boards should be used for cooked food and raw materials”, and “separate wiping cloths should be used for counter surface, cutting boards and knives”. The overall recognition of box meals' safety and processing sanitation, restaurant workers performed significantly (p＜0.05) better than general consumers. Finally, over 90% respondents showed confidence on Taiwan's cook and food certification systems.