Abstract
The objective of the study was to assess the level of food safety handling knowledge and practices among university students and to explore the association between their knowledge/practices and the socio-demographic and academic characteristics. Participants were undergraduate students enrolled in the University of Agriculture Peshawar. They completed a questionnaire containing six question of food safety grouped into two subsections: food microbiology/ cross-contamination and food storage (chilling). Students from faculties delivering health-related programs significantly outperformed those from humanity-sciences programs on food safety knowledge during food preparation practices. Females obtained considerably better food-handling scores than males. An educational background relevant to food safety was a significant predictor of responding accurately to a wide range of study questions. These results substantiate the need for educational initiatives tailored to develop the food safety knowledge and food-handling practices of students of university of agriculture Peshawar.
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