本研究目的在探討新北市餐飲從業人員衛生知識與不同背景餐飲從業人員衛生知識的差異，持自編問卷，有效樣本236份，研究結果顯示新北市餐飲從業人員衛生知識以個人衛生知識得分最高，其次為交叉汙染、器具清潔、食品保存、食品中毒、食品製備、衛生法規。不同性別、職位、餐廳性質、在餐飲衛生知識無差異，內場從業人員餐飲衛生知識優於外場；31-40歲餐飲從業人員衛生知識優於21-30歲；從事餐飲工作1-3年衛生知識優於13-15年；大專畢業者衛生知識優於高中畢業；有丙級中餐證照之廚師優於沒有證照者；定期參加衛生講習及做健康檢查者餐飲衛生知識優於沒有證照者。

The purpose of this research is to explore the diversities of occupational health knowledge of restaurant workers with different backgrounds in New Taipei City. The results of self-assessment questionnaires obtained from 236 effective samples showed that the highest correct answer score was about the issue of personal health knowledge， followed by food cross contamination， food utensils cleaning， food preservation， food poisoning， food preparation and the food sanitation law. Our findings indicated that different genders， job positions， restaurant style were no statistically significant differences in terms of occupational health knowledge. Infield workers were with more extensive occupational health knowledge than outfield workers were. Participants with 31-40 age groups were with great professional health knowledge than 21-30 groups of age were. Restaurant workers with more 1-3-year experiences had great health knowledge than 13-15 year experienced workers did. Attendants with university degree levels had more powerful health knowledge than with only high school degree levels did. Participants with diploma for Chinese cuisine C degree had with great health knowledge than without diploma did. We also found that workers regularly attending health lectures and health evaluations were rich in health knowledge than without diploma.