Consumer knowledge, risk perception and food-handling behaviors – A national survey in China

Food safety knowledge, attitude, and practice among elementary schoolchildren in southern Taiwan

Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated. Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The sample consisted of 1,739 respondents from 29 Jordanian universities. The participants completed a 58-item questionnaire covering demographical characteristics and different food safety aspects which were namely "COVID-19 food-related attributes," "food cooking and storage," "personal hygiene." "cross-contamination prevention/disinfection procedures." and "restaurant hygiene." Descriptive statistics, Chi square tests and binary logistic analysis were used to assess the data. Results: The sample consisted of 67.2% females with a mean age of 21.3 ± 1.8 years. The average overall score of the tested aspects was 14.1/34.0 which corresponds to 41.3% of the questions being answered correctly. The percentage of correct answers of "COVID-19 food-related attributes," "food cooking and storage," "cross-contamination prevention/disinfection procedures," "personal hygiene" and "restaurant hygiene" was 56.8, 36.6, 28.4, 44.6. and 36.9%, respectively. A significant (P <0.05) association between respondents' food safety KAP scores and gender, marital status, university degree, employment status, self-rating of food safety knowledge, and the source of food safety information. Conclusion: University students in Jordan had insufficient KAP scores which is a concerning trend during the pandemic. Teaching fundamentals of food safety in the form of short courses/ lectures is recommended.

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Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the COVID-19 Pandemic.

The purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.,A structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.,The average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.,This is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.

Does the university curriculum impact the level of students' food safety knowledge?

The continuous improvement in good practices and implementation of hazard analysis and critical control points (HACCP) remains very crucial for food hygiene quality safety to steadily thrive in the...

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2021.1938600

Understanding the Relevance of Quality Management in Agro-food Product Industry: From Ethical Considerations to Assuring Food Hygiene Quality Safety Standards and Its Associated Processes

Frida Hellkvist

Papers

Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden