La sicurezza alimentare per le imprese italiane dell’agrifood: barriere, driver e benefici percepiti

Introduction: The public health concern over food safety and complications accompanying improper food safety practices continue to persist globally. Approximately 600 million individuals worldwide experience food hygiene-related illness with an additional 420,000 dying from food hygiene-related complications each year. In Nigeria, over 200,000 deaths occur from foodborne illness annually and the problem is further exacerbated by inadequate infrastructure, poor regulations, and limited awareness of food safety and hygiene practices among food handlers and consumers. Thus, this study is designed to determine the effect of food safety and hygiene training programme on the knowledge and practices of food handlers in restaurants and canteens in Southern Senatorial District of Cross River State, Nigeria. The Information-Motivation-Behavioural Skills Model will be used for this study. Method: A quasi-experimental design (with pre-and post-test assessment) will be adopted for this study. The study population will consist of all food handlers operating in restaurants and canteens in the study area with at least six months of work experience who give consent to participate. The estimated sample size will be 74 each for the control and intervention groups. Ethics and dissemination: Ethical approval will be sought from the Cross River State Ministry of Health Research Ethics Committee. The intervention strategy will be a clustered nutrition education programme with focus on food hygiene and safety practices, directed at food handlers in restaurants and canteens in the intervention group. The proposed instrument for data collection will be questionnaire and observational checklist. The knowledge level and food safety practices of the participants before and after the training will be recorded. The limitation of the study could be the potential for bias in self-reported data from food handlers regarding their knowledge and practices towards food safety. Strengths and limitations of this study: This study will find immense significance in that: Assessing the food handlers’ adherence to food safety practices following a training intervention can help build consumer trust and confidence in the safety and quality of the food served. Provide insights into compliance levels and inform regulatory interventions to ensure adherence to standards aimed at enhancing food safety knowledge and practices among food handlers. One limitation of the study could be the potential for bias in self-reported data from food handlers regarding their knowledge and practices towards food safety. There may be a tendency for respondents to provide socially desirable answers or to overestimate their level of knowledge and adherence to food safety practices. To address this limitation, the researcher has employed multiple methods of data collection, such as direct observation of food handling practices in addition to self-report surveys. Direct observation would provide objective data on actual behaviours, allowing for a more accurate assessment of food safety practices. Additionally, validated instruments and anonymous surveys to encourage honest responses from participants would be used.

Use of the Conceptual Change Teaching Method to Address Food Safety Among Native American and Hispanic Food Preparers

The purpose of this study was to investigate the food hygiene, food safety, food handling practices and knowledge of Food Handlers in a food retail company in Durban, KwaZulu-Natal, South Africa in order to inform management on the knowledge of the Food Handlers in the company of the standards of food hygiene, food safety, and food handling practices. The objective was to determine and describe the knowledge of food hygiene and safety versus the standard of the observed food hygiene, safety and handling practices demonstrated by the Food Handlers in the particular establishments. Literature suggests that there is a direct correlation between knowledge and performance with regard to the food hygiene and safety standards that would exist in an establishment (Seaman 2010). This study attempted to draw a correlation between the managers/supervisors (Mngrs/Sups) knowledge and that of the Food Handlers (FHs) as it was of particular interest, in order to verify the assumptions made by other researchers with regard to management/supervisory knowledge being linked to the level of food knowledge and practices demonstrated by the Food Handlers (Medeiros, Cavalli, Salay, and Proenca 2011). The research was conducted in 20 food service establishments that belonged to the same food retail company in Durban, KwaZulu-Natal. This food retail company has about 150 stores which practice voluntary trading. The company has a very solid food safety policy which is made available to the owners of each establishment to implement and maintain. Quarterly food safety audits by an external company are carried out at each establishment and the results are shared with the owners in order to close any gaps that may exist. This research aims to provide data that will report on the food safety standards in each establishment as assumed by the company to be practised. The sample was randomly selected (all the names of the stores were put into a container and randomly selected) based on the establishment category i.e. mini market, super market and hyper store. Ethical approval was granted by the Institutional Research Ethics Committee at Durban University of Technology. The total sample for the study was 250 which was made up of 234 Food Handlers and 16 managers/supervisors. Information letters and consent forms were presented to and signed by the participants before data collection commenced. The study design was observational and descriptive by nature. To determine the food hygiene, food safety, food handling practices and knowledge of Food Handlers, two questionnaires were administered and an observation checklist was administered. All data collection was quantitative and all participation was voluntary. A permission letter was obtained from the company which was used to grant the researcher entry into the establishments but access was dependent on permission being given by the owners of the selected establishments. Data obtained from this questionnaire was captured on a Microsoft Excel® Spreadsheet and analysed for descriptive statistics using the Statistical Package for the Social Sciences (SPSS), version 24. The majority of the workforce was made up of females at both management and food handler level (75.0%; n=12 and 74.8%; n=175 respectively). The study group was predominately aged 30 years and older with the majority having grade 12 as the highest level of education. Noticeably, not all of the managers and FHs were trained upon appointment although the company has a solid food safety induction resource programme that is made available and distributed to each establishment. The food safety training module focuses on all aspects of food safety but since not all the respondents were trained on all the 12 modules, they displayed greater knowledge in selected areas and less in others; for instance, greater knowledge was shared about personal hygiene compared to record keeping, temperature recording and pest control, which are critical elements in ensuring food safety. To support this finding, unexpectedly 25.0% (n=4) of Mngrs/Sups and 47.0% (n=110) of the FHs stated that according to their knowledge thawing frozen food on the counter at room temperature was acceptable. This demonstrated that almost half of the FHs did not know that it is important to prevent bacteria present in food from multiplying in order to eliminate food poisoning. Additionally, the practice of thawing/defrosting food at room temperature was observed at most of the establishments but mostly at the Hyper stores. Furthermore, the vast majority of FHs knew that food should not be handled when they are suffering from any type of health problem, but 7.3% (n=17) stated that when they are suffering from the flu, and are coughing and sneezing, they are still permitted to handle food which assumes that it does not pose a risk to food safety whereas all the Mngrs/Sups knew that illness should not be permitted in the food production areas. Some FHs even stated that they would come to work sick otherwise they would not be paid. Almost all (n=15; 93.8%) of the Mngrs/Sups correctly stated that wiping cloths spread microorganisms but not all of the Mngrs/Sups knew that wiping cloths should be placed in a sanitizer bucket in-between use. This indicates a lack of knowledge with regard to food safety hazard preventative measures. Some of the FHs did not know that not all chemical cleaning products are graded as being effective in a food production/preparation environment and that general cleaning removes dirt only while sanitizing surfaces also kills bacteria. More than half of the FHs incorrectly stated that it was acceptable to leave mops and brushes in a bucket of dirty water in-between use which was an unacceptable practice prevalent in most of the establishments. The vast majority (93.8%; n=15 Mngrs/Sups, 93.2%; n=218 FHs) of the respondents agreed that food that has reached its expiry date should be thrown away but the researcher found during the observations that some of the establishments had expired stock that was being used in food preparation, and this was mostly evident at the Hyper stores (80.0%; n=4); however, at the Mini stores the expired stock was still on the shelves for sale. A shortage of utilities, resources and facilities in the various establishments was highlighted as a stumbling block to obtaining and achieving the desired food safety standards. Some establishments were under new ownership and were still establishing food safety structures. The outcomes of the study will be made available to the management of the food retail stores in the hope that the standards of food safety in each establishment will be improved as an unfortunate food incident will tarnish the brand image of the organization and not just the particular establishment.

PurposeThe study examines the interrelationships of food safety knowledge, attitudes and practices, and the moderating effect of food safety training on the said interrelationships.Design/methodology/approachPredictive-causal was the primary research design used and partial least squares – structural equation modelling (PLS-SEM) was the statistical technique applied.FindingsResults showed that food safety knowledge significantly and positively influences attitudes towards food safety. It was further revealed that attitudes toward food safety and food safety practices are also significantly and positively related. Moderation analysis indicated that food safety training moderates the significant and positive relationship between attitudes towards food safety and food safety practices.Research limitations/implicationsThe present study has limitations. First, the unit of analysis is focused on food handlers in fast-food restaurants in Angeles City, Philippines. Other researchers may come up with similar studies on a larger scale – provincial, regional or national. Second, only food safety training as a construct was used as a moderator on the hypothesized relationships of the structural model. Other studies may expand and explore other moderating variables and/or mediating constructs that may affect the said hypothesized relationships.Practical implicationsBased on the present study, food safety knowledge was found to have a huge significant and direct influence on attitudes of fast-food restaurant food handlers towards food safety, as evidenced by the computed effect size. In short, knowledge on food safety is an integral factor when it comes to enhancing food safety attitudes of fast-food restaurant food handlers. When fast-food restaurant food handlers are well-equipped with the right food safety knowledge, they become more aware of the different food safety protocols and other pertinent food safety guidelines and procedures which can lead to favorable food safety attitudes.Social implicationsThe present study highlighted the moderating effect of food safety training on the relationship between attitudes toward food safety and food safety practices. Therefore, regular attendance of food handlers to food safety training is crucial in developing acceptable attitudes toward food safety, which in turn, favorably affect their food safety practices in fast-food restaurants.Originality/valueThe current study utilized PLS-SEM, a second-generation statistical technique, to measure the hypothesized relationships as compared to correlation tests performed by prior studies on the interrelationships of food safety knowledge, attitudes toward food safety and food safety practices. PLS-SEM is suitable for this type of research design – predictive-causal – since this study involves model development and prediction. Furthermore, it employed moderation analysis to measure the moderating effects of food safety training on the identified hypothesized relationships of the structural model. Hence, methodologically, the present study employed new ways and insights in measuring the interrelationships of food safety knowledge, attitudes and practices.

Background: Food-borne illnesses are a major cause of morbidity and death worldwide, and food safety and hygiene play a critical role in maintaining and improving consumer health. One significant factor in the prevalence of food-related illnesses associated with unclean food is the way food vendors handle their inventory. As a result, this study evaluated the level of food handlers' adherence to cleanliness and safety standards, as well as the variables affecting them in the city of Nnewi. This study evaluated degree of safety and hygiene practices, as well as the factors influencing them, among food handlers in the Nnewi metropolis.Methodology: A cross-sectional study of 428 consenting food handlers was carried out in Nnewi metropolis utilizing quantitative data gathering methodologies and non-probability method of sampling. A well-structured and pre-tested questionnaire was interviewer-administered to collect information on sociodemographic characteristics, food safety and hygiene practices, knowledge of food safety, and observational checklists that covered cleaning, sanitation and personal hygiene. Evaluation of safety and hygiene practices was done using a four-point scale of responses from participants, with scores equal and above the 50th percentile classified as good practices, while scores less than the 50th percentile as poor practices Data were analyzed using Minitab version 21.2 and SPSS version 27.0. P value < 0.05 was considered significant.Results: The mean age of the 428 food handlers who responded, was 33.89±10.29 years, with female preponderance (83.4%, n=357). A total of 217 (50.7%) respondents were adjudged to be of good practices of food safety while 211 (49.3%) were of bad practices. Statistical analysis showed that food safety and cleanliness habits were significantly associated with age, marital status, and gender (p<0.05). The presence of running water and the type of vending establishment (branded and unbranded) were also significantly associated with food safety practices while factors such as education level of respondents, prior training in food safety, knowledge of food safety policy in Nigeria, and duration of employment as food handlers, were not significantly associated with food safety practices (p>0.05).Conclusion: The data indicate that certain demographic factors significantly impact food safety practices, pointing to potential areas for intervention, such as enhancing training and monitoring, particularly among younger, married, and less-educated food handlers, and ensuring the presence of running water in the vending premises. Food safety and cleanliness standards need to be raised because maintaining and enhancing health depends on food's wholesomeness and maximum safety.

The study delved on identifying vendors’ level of awareness towards food safety and practices on proper food handling. The researcher made use of quantitative approach specifically the descriptive-correlative research design. The data were collected through the use of survey questionnaires distributed to the twenty-six vendors from the three selected barangays namely: Saduc Proper, Lilod Saduc, and Panggao-Saduc. The respondents were selected through convenience sampling. Specifically, this study sought to explore the demographic profiles of the respondents such as sex, highest educational attainment and attended seminar or training related to food safety and hygiene. It also identified the vendors’ level of awareness towards food safety and practices on proper food handling of street food. Lastly, it investigated the relationship between the demographic profiles of the respondents and the vendors’ level of awareness towards food safety. Using the convince sampling, the data were collected from twenty-six (26) sample size. Based on the findings, it was found out that most vendors were females and have low educational levels. It was also revealed that there were only few who have been to seminar/training related to food hygiene and safety. Furthermore, this study found out that respondents were very aware of many food safety practices such as keeping their preparation areas clean and using the right utensils. However, there was a need to improve some practices such as preheating sauces and serving food quickly. In terms of the relationship between the respondents’ demographic profile and their level of awareness on food safety, it resulted to negative moderate correlation between the demographic profile variables of gender, educational attainment, and seminars attended related to food safety and hygiene and the level of awareness among street food vendors on food safety practices. The researcher recommended that street food vendors must strictly observe safe food handling practices. They should be aware of the significance of these practices. In addition, they should attend seminar or training related to food safety and healthy food preparation practices to ensure a safer and healthier food environment for everyone’s health.

Cultural revolution

Background Food safety is a major public health concern, particularly in developing countries where inadequate hygiene practices among street food vendors contribute to foodborne illnesses. In Ghana, street-vended foods remain a common source of meals for many households, necessitating regular assessment of vendors’ food hygiene and safety practices. Objective This study assessed food hygiene and safety practices among street food vendors in the Bibiani–Anhwiaso–Bekwai Municipality of the Western North Region of Ghana. Methods A descriptive cross-sectional study design was employed involving 152 street food vendors selected through purposive and simple random sampling techniques. Data were collected using structured questionnaires and observational checklists. Data analysis was conducted using SPSS version 15. Descriptive statistics summarized socio-demographic characteristics and hygiene practices. Chi-square tests were used to examine associations between socio-demographic factors and hygiene practices, while binary logistic regression identified predictors of good food hygiene and safety practices. Results Most vendors were female (93.4%) and married (61.8%). Awareness of food hygiene was high (92.1%). Only 56.6% of vendors had undergone medical screening, 53.3% had received food hygiene training, and 53.9% had been inspected within the past six months. Observational findings indicated that while most vendors washed foodstuffs before cooking (86.2%) and maintained clean surroundings (84.2%), some did not use aprons or hair coverings (17.8%), operated in unhygienic environments (21.7%), or lacked valid medical certificates (27.0%). Significant associations were found between hygiene practices and educational level, prior food hygiene training, and municipal health inspections (p < 0.05). Logistic regression analysis showed that food hygiene training and regular inspections significantly increased the likelihood of practicing safe food handling. Conclusion Despite high awareness of food hygiene, adherence to recommended hygiene and safety practices among street food vendors remains suboptimal. Strengthening food hygiene training, enhancing regulatory enforcement, and improving environmental sanitation are essential to improve food safety and protect public health. Recommendation The government of Ghana and MMDAs should establish the pre-requisite standard operating procedures for all institutions undertaking hospitality regarding food safety and hygiene.

Food safety is a vital public health concern impacting communities around the globe. It encompasses the management of various biological, chemical, and physical hazards that can compromise food safety and lead to adverse health outcomes. Undoubtedly, ensuring food safety in school canteens is crucial, as it directly influences the health and well-being of students. This study explored the knowledge, attitudes, and practices of the 43 school canteen food vendors regarding food safety in the District of Maria, Siquijor. The researcher used a descriptive-correlational research method and a validated questionnaire to collect data. The statistical tools used in the study were weighted mean, multiple regression analysis, and Spearman rank correlation Coefficient. This motivated the researcher to study the knowledge, attitudes, and practices of food handlers in school cafeterias, as they are essential in ensuring the preparation and serving of safe food to students, teachers, and other patrons. The results revealed that the school canteen vendors' knowledge and practices in food handling and safety in terms of food packaging, food preparation, and food service process is “very high.” Furthermore, the data indicated that the school canteen vendors have a favorable attitude toward food packaging, food preparation, and food service norms. Additionally, the findings revealed a significant relationship between the vendors' knowledge and their attitudes regarding food packaging, preparation, and service processes. The study also found a significant relationship between the school canteen vendors’ knowledge and their practices, as well as between attitudes and practices in food preparation. The findings further discovered that school canteen vendors’ profiles and KAP on food handling and safety are unrelated. Although the study revealed high levels of reported knowledge, favorable attitudes, and substantial compliance with food safety practices, the actual behaviors of food handlers observed may not align with the DepEd guidelines. This discrepancy indicates that the respondents might have overestimated their adherence to the established policies, highlighting the need for continuous training and supervision by teachers responsible for school canteens.

Background: While compliance with food safety and hygiene practices has been addressed by different stakeholders, scarce data exist on the effectiveness of training on food hygiene and safety among food handlers in boarding schools. The purpose of this study was to evaluate the effect of food hygiene and safety training on compliance with food hygiene and safety practices among food handlers in boarding schools in Embu County, Kenya. Results: The overall compliance increased from 74% to 84% in the intervention arm compared to the control. This is a change of 12% that could be attributed to the intervention, p<0.001. Results showed that compliance with personal hygiene measures increased from 70% to 76% in the intervention arm which is a DID change of 6%, p=0.029. Compliance with food safety measures as far as premises are concerned increased from 72% to 89% in the intervention arm which is a DID change of 18%, p=<0.001. Compliance with environmental food safety measures increased from 81% to 85% in the intervention arm which is a DID change of 9%, p<0.001 Conclusion: Food hygiene and safety training intervention on compliance with food hygiene and safety practices was effective on various aspects of food hygiene measures assessed.

Food safety receives minimal attention and only captures national attention during foodborne disease outbreaks. The objective of this study was to explore the knowledge, attitudes and practices on food safety aspects related to Orange Fleshed Sweet potato (OFSP) along the food value chain in Kenya. A cross-sectional study was designed and investigated food safety knowledge, attitudes and practices (KAP) among the OFSP processors, traders, and consumers of street foods in Kenya. A socio-demographic questionnaire and KAP questionnaire were used as data collection instruments. The study included OFSP traders OFSP puree processors, large retailer’s bakeries and consumers in Nairobi. The OFSP traders included were the suppliers of OFSP in the markets around Nairobi city. The OFSP consumers included the people who buy cooked OFSP from the street vendors in Nairobi city. Descriptive statistics such as percentage means and standard deviation were used to summarize the socio-demographic data and the knowledge, attitude, practices, and overall KAP. Pearson’s correlation was used to establish an association of the three study components. Adjusted linear regression was used to assess the effect of food safety on knowledge, attitude, and practices. Knowledgeable, positive attitude and good practice on food safety were considered for mean scores above 80%. Statistical significance was set at p < 0.05 . The findings from the OFSP processors revealed a mean percentage score for knowledge, attitude, practices at 70.7%, 93.5%, and 90%, respectively, with an overall mean score of 84.6%. Lower education level was statistically significantly associated with food safety practices at p = 0.002. Adjusted linear regression found a significant effect of food safety on knowledge at p<0.001. Adjusted multiple regression revealed that age was statistically significantly associated with food safety knowledge, and food safety attitude (both at p <0.001). Education level was significantly associated with food safety practices (p<0.001). Findings from OFSP traders revealed mean percentage scores for knowledge, attitude, practices at 63.1%, 74.4%, and 64.7%, respectively, with an overall mean score of 67.4%. Pearson’s correlation analysis revealed a strong positive correlation between food safety attitude and food safety practice p= 0.015. Similarly, a strong positive correlation between food safety practice and food safety knowledge was noted (p <0.001). Adjusted linear regression found that Food safety practice was significantly impacted by both knowledge and attitude R2=0.578 F=49.6 p=0.000. Results from OFSP consumers revealed mean percentage scores for knowledge, attitude, practices at 66.2%, 87.3%, and 91.6%, respectively with an overall mean score of 81.7%. Lower education level was statistically significantly associated with inappropriate practices among OFSP consumers p = 0.040. Pearson’s correlation analysis revealed a week positive correlation between food safety knowledge attitude and practice. : This study reveals a gap in the area of food safety knowledge, attitude, and practice along the OFSP value chain. The study highlights the need for policymakers to address and review the knowledge, attitude, and practices in the food industry, to raise food safety awareness campaigns and organize more targeted training along the food chains to reduce the foodborne disease burden. Keywords: Food safety, Knowledge, attitude, practices, processor, traders, consumers DOI: 10.7176/FSQM/110-05 Publication date: September 30 th 2021

A situation analysis of food handling and safety practices of Child and Youth Care Workers (CYCWs) in Child and Youth Care Centres (CYCCs) in KwaZulu-Natal, South Africa was conducted. A descriptive observation study was undertaken involving nine respondents employed in two CYCCs and encompassing both permanent and long-term contract positions. Data collection involved questionnaires, observations, and microbial swabs of hands, surfaces, and water) to analyse Total Microbial Activity (TMA), Escherichia coli, Staphylococcus aureus, coliforms, and Escherichia coli. The results of this phase one research project were used to guide the development of comprehensive guidelines on hygiene, food handling, and food preparation. The results revealed that none of the respondents had received any training in food safety, food preparation, food contamination, or personal hygiene, resulting in a lack of knowledge regarding essential practices. Additionally, no written policies, guidelines, or procedures were in place to aid in receiving, storing, serving, disinfecting, and managing food products. The researchers observed that some employees were not washing their hands during food preparation, thereby increasing potential contamination risks. Furthermore, the absence of handwashing soap for children and youths heightened concerns about hygiene practices. Microbial analysis demonstrated a TMA below 100 in general, indicating satisfactory cleanliness. However, one CYCC showed a TMA count of approximately 60 colony-forming units (cfu)/ml on hands and a coliform count of 57, surpassing the acceptable legal limit of 10 or fewer per 100 ml. The researchers identified a lack of education, training, information, and proper working guidelines for CYCWs as significant contributors to improper implementation of food preparation, handling, hygiene, and safety protocols. Consequently, the urgent need for developing comprehensive training programmes to enhance the knowledge and skills of CYCWs in food safety and handling practices is emphasised. In conclusion, this study sheds light on the critical gaps in food handling and safety practices among CYCWs in CYCCs in KwaZulu-Natal The results underscore the necessity for developing and implementing comprehensive training programmes and guidelines to improve food preparation, handling, and safety practices within these care centres, thereby ensuring the health and well-being of children and youths in their care.

Camel milk contributes up to 30% of pastoral community annual caloric intake making it one of the main diets for the pastoral community. In addition, camel milk is a major source of income and serves significant cultural functions in pastoral communities. Despite these, camel milk production and marketing is faced with a number of challenges, especially poor handling practices that contribute to high post-harvest losses due to poor quality and safety. Poor handling practices have been reported to be associated with poor knowledge and practices of food hygiene and safety among the pastoral camel milk value chain actors. The study aimed at determining the level of food hygiene and safety knowledge and practices of camel milk value chain actors. A structured questionnaire, focus group discussions and key informant interviews were used to collect data on hygienic milk handling knowledge and practices along the camel milk value chain. Each point along the chain showed a significant difference (p<0.05) in knowledge in food safety and hygiene. The study established that herdsmen had significantly (p<0.05) lower knowledge than women retailing and collecting/ bulking milk at Isiolo town and its environs with a mean score of 49 ± 9%. The women retailing at Isiolo town scored 62 ± 9% of the food hygiene and safety questions correctly. The women at the collection/bulking centre had the highest knowledge level with a score of 69 ± 10%. The average score along Isiolo camel milk value chain was 60 ± 9%. The respondents showed low knowledge in answering questions regarding spoilage microorganisms and effective cleaning of containers. About 53% of women retailers used rejected/spoiled milk for household consumption. This could result in a high food safety risk. Therefore, training of actors along the camel milk value chain could be the best way to improving their knowledge on food safety and hygiene. Key words : Knowledge, food safety, food hygiene, milk handlers, container cleaning

Food safety is a public health concern worldwide due to an increased morbidity and mortality risk associated with the outbreak of food-borne diseases. This study aimed to assess knowledge, attitude, and food safety practices (KAP) among university students in northern Tanzania. This is interesting because it allows data to be collected for creating awareness on safety, sanitation, and quality of food available within and outside the university environments.We conducted a cross-sectional study among 407 university students in Kilimanjaro region and all authors participated equally. Participants completed an online, self-administered questionnaire. Data was analyzed using SPSS version 25 and summarized using descriptive statistics. The Chi-squared test compared the proportion of KAP by participant characteristics and the multiple logistic regression model used to determine the associated factors. Participants had a mean age (standard deviation) of 23.2 (2.6) years, 51.4% were males, and 83% were < 25 years. The overall proportion of good knowledge, attitude, and food safety practices were 82.6, 78.4, and 31.9%, respectively. Higher odds of knowledge and attitude on food safety were students from KCMUCo (OR = 2.36; 95% CI 1.33–4.17) and (OR = 4.80; 95% CI 2.67–8.63). Also higher odds of food safety practice were students with good knowledge (OR = 1.80; 95% CI 1.03–3.13).Good food safety knowledge but not attitudes was associated with good food safety practices. This shows the need to introduce practical food safety within college environments to help students improve food hygiene and safety practices.

Many food recovery agencies depend on donated food, and its safety is critical for the health of vulnerable populations. A food safety curriculum was developed for agency volunteers and paid staff of the Lower Mississippi Delta region. Examples of topics in the curriculum included: personal hygiene, food storage, transporting food safely, and HACCP. Food Safety Knowledge Pre- and Posttests (20 questions) were identical, and validity and reliability were established prior to use. Paired t-tests were performed to determine the effectiveness of the curriculum (n=190). A Food Safety Practices Survey (10 questions) demonstrating attitudes and behaviors regarding food safety practices in the agency and/or the home was given with the Food Safety Knowledge Posttest. The heading on the survey was, “After the food safety training today I plan to,” and possible responses were “already doing,” “yes,” or “no.” A Food Safety Practices Delayed Survey was administered by mail to participants 3-6 months following the food safety training. The Food Safety Practices Delayed Survey was similar to the Food Safety Practices Survey except there were four possible answer choices-- “always,” “most of the time,” “sometimes,” and “never.” Food Safety Knowledge Posttest scores (19.0 ± 0.1) were significantly (p<0.000) greater than Food Safety Knowledge Pretest scores (16.6 ± 0.2). Food Safety Practices Survey results indicated that participants were already using proper food safety practices (5.8 ± 0.2), or that they plan to use proper food safety practices (4.0 ± 0.2). On the Food Safety Practices Delayed Survey (n=82) participants indicated that they “always” (8.8 ± 0.2) or “most of the time” (0.8 ± 0.1) follow proper food safety practices. Results demonstrated the food safety curriculum was used successfully to improve food safety knowledge. Food Safety Practices Survey results indicated that the majority of food recovery agency personnel and staff were already using proper food safety practices in their agency or at home. In addition, the results from the Food Safety Practices Delayed Survey showed the participants retained the knowledge from the food safety training and a majority were “always” following proper food safety practices.