本研究之目的為發展一套適合中式餐廳廚房工作人員之衛生知識測驗量表，採用實地前往各餐廳訪談及參考相關文獻做為命題的依據，以台南市中式餐廳廚房工作人員為預試對象，採隨機抽樣的方式，抽出30家有能力辦理中式筵席，且每餐供餐能力達20桌以上之中式餐廳，每家餐廳各取2名廚房工作人員為本研究之樣本，計有效樣本為46位。在45題測驗初稿中，經難度分析及鑑別力分析，挑出15題難度指數在0.2~0.8之間，鑑別力指數在0.25以上的題目，編輯成正式測驗，得正式測驗之信度為0.5460。 The purpose of this study was to construct a testing of tood safety knowledge for Chinese style restaurant employees. A total of 46 questionnalres were completed by the employees from 30 Chinese feast style restaurants Is in Tainan clty. The questionnaires were constructed by using item iculty and item I dlscrlminatlon analyses. The Item difficulty coefficients for the questionnaires were found to be between O.2 and O.8. Item discrlmlnation coefficients was above O.25. Reliability coeftlclents were Tound to be O.5460.
