Abstract
The aim of this study was to assess the level of food safety practice, knowledge, behavior and awareness among n = 205 Trinidadian students (mean age 18±) enrolled within the education system in the Republic of Trinidad and Tobago, West Indies and to explore the association between these variables and the demographic and educational characteristics. To address these concerns, participants enrolled within the secondary (high school) and tertiary (university) institutions in Trinidad were questioned (16 questions) on food buying habits, preparation, attitudes, behaviors, knowledge and awareness. The data were analyzed using SPSS for descriptive, frequency distribution and percentages. Pearson chi square tested the association between food safety behaviors and awareness in relation to gender, age and educational level. Findings indicated that 76%of the students “always” washed their hands after touching raw chicken/meats and fish, while 50% utilized separate cutting boards/knives for raw chicken/meat and fish. Many students (68%) believed that it was “very safe” to only rinse cutting boards used for raw chicken/meat and fish. Others (10%) believed it was “very safe” to defrost foods outside the refrigerator, and 25% reported that it was “safe” to leave hot foods at room temperature for more than four hours. The level of food safety practice and behavior was higher (p < 0.05) among the female students at the secondary school level than those at the tertiary level. There was no difference in the median (20/45) and mode (25/45) scores for food safety behavior between the two educational groups but the difference (p < 0.01) was significant for awareness. Food safety practice, behavior and awareness skills of males at the secondary level were significantly lower (p < 0.01) than the females. These results strengthen the need for continuous educational programs to improve food safety awareness skills of Trinidadian students.
Highlights
Previous studies have demonstrated that food safety knowledge among secondary and tertiary students is limited and warrants attention
Of the 205 respondents, 51% of the students indicated “always,” 15% indicted” most of the time” and 16% indicated “sometimes” for using separate cutting boards or knives for raw chicken or meat. These results indicated a high level of cross contamination prevention at both schools but the significance (p < 0.05) was noted at the secondary school level. 77% female and 8% male students at the secondary level and 33% female and 36% male students at the tertiary level “always” rinsed with water only cutting boards, knives and plates used for raw chicken before using them for other foods
50% of the students indicated that it was “very safe” to use separate cutting boards or knives for raw chicken/meat. These results showed a significantly high level of food safety awareness among the students with a significant difference of p < 0.01 among the female students at the secondary school level. 68% of the (n = 205) students felt that it was “very safe” to rinse with water only cutting boards, knives and plates used for raw chicken
Summary
Previous studies have demonstrated that food safety knowledge among secondary and tertiary students is limited and warrants attention. There is a need to investigate food safety practices, behavior, knowledge, and awareness among secondary and tertiary level students in Trinidad, West Indies because of their roles in the health of future generations [2]. Lifestyles such as a student’s eating habit could have an effect on his or her present health and well-being, as habit established during early childhood can continue into later life [3]. This type of practice is indicative of statements made in another study done on the food safety attitude of culinary arts based students in public and private higher learning institutions which states that “Even if the food safety attitudes become more positive, they may not facilitate behavior change”, and “When there is an attitude change, the new attitude overrides but might not replace the habitual attitude [4]”
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