Food Safety Education Research Articles

Efficacy of a Virtual Food Safety Education Program for Immunocompromised Hematopoietic Cell Transplant (HCT) Oncology Patients

Efficacy of a Virtual Food Safety Education Program for Immunocompromised Hematopoietic Cell Transplant (HCT) Oncology Patients

Microbiological safety assessment of restaurants and HACCP-certified kitchens in hotels: A study in eastern China

The Hazard Analysis and Critical Control Point (HACCP) system plays a crucial role in ensuring food safety within food service establishments, effectively reducing the risk of foodborne diseases. This study focused on assessing the risk of microbe contamination in poultry-based cook-served food during meal preparation in four restaurants and five selected HACCP-certified hotels in eastern China. We examined samples collected from 26 poultry-based cooked dishes, 248 food contact surfaces, 252 non-food contact surfaces, and 121 hand swabs. Our findings indicated a favorable trend of compliance with Chinese national standards, as Escherichia coli and Campylobacter were not detected in any cooked food samples. However, the microbiological assessments revealed non-compliance with total plate count standards in 7 % of the cooked samples from restaurants. In contrast, both dine-in hotels and restaurants exhibited significant non-compliance with guidance concerning food and non-food contact surfaces. Furthermore, our study found that chefs' hand hygiene did not meet microbiological reference standards, even after washing. Notably, Campylobacter persisted at 27 % and 30 % on chefs' hands, posing a significant risk of cross-contamination and foodborne diseases. These findings emphasize the urgent necessity for enhanced supervision of hygiene procedures and process monitoring in the HACCP-certified establishments engaged in the preparation and serving of food. Targeted interventions and food safety education for different chef subgroups can enhance food handling practices and reduce the risk of foodborne diseases in independent food establishments.

Impact of COVID-19 on Chinese urban consumers’ food safety knowledge and behavior – A comparative study between pre and post pandemic eras

The COVID-19 pandemic caused notable changes to the food-related habits of consumers worldwide due to their concerns about the risk of infection and the requirement to follow government mandates. To investigate the impact of the pandemic on Chinese consumers’ food safety knowledge, food safety behaviors, and their most recent food poisoning experiences, we compared the results from an online survey (n = 583, Dec 2019) conducted before the pandemic was officially announced with an identical survey (n = 599, Aug 2023) conducted seven months after the Chinese government downgraded restrictions related to COVID-19. Post-pandemic there was a significant decrease in consumers’ food safety knowledge and self-reported food safety behaviors and a significant increase in their self-reported experiences of food poisoning. Despite respondents stating that their food safety knowledge and behaviors had improved since the start of the pandemic, the data obtained from the two surveys and the respondents self-reporting of foodborne illness suggest that in fact their safety knowledge and behaviors had decreased. These findings highlight the need to reinforce food safety education and behaviors during times when the food system is disrupted, and consumers are focusing on what they perceive to be more immediate issues.

Enhancing Food Safety and Sanitation Education: Developing an Immersive Learning Platform Using Virtual Simulation

ABSTRACT In hospitality management education, diminishing interest in food safety and sanitation education poses challenges compounded by limited awareness of its importance. An immersive learning platform with virtual simulation environments for food safety and sanitation education was developed and integrated into a foodservice management course on a Bachelor of Science in Hospitality Management curriculum. This paper describes the development and implementation of the immersive learning platform, highlighting its positive impact on learning outcomes to date. The paper underscores the practical use of immersive technology in food safety and sanitation education and suggests avenues for further research to optimize student learning and engagement.

Food safety knowledge and practices of food handlers at a public Sudanese university

The study was conducted to evaluate food safety knowledge and practices of food handlers in twenty-four food premises at nine campuses of Sudan University of Science and Technology (SUST), Khartoum State, Sudan. A structured questionnaire about demographic characteristics, food safety knowledge and practices of one hundred and five respondents was used. Data showed that 95.2% of respondents were Sudanese; 99% were males, the majority were singles, 43.8% were university graduates, 64.8% were in the age group 20-30 years, 100% had good knowledge regarding the importance of maintaining a clean environment in food premises, preparing food in a safe way, danger of food poisoning and 95.4% agreed that it is their responsibility to prevent food poisoning. Food handlers had in general satisfactory practices of personal hygiene; however, 64.8 to 69.5% had some poor practices, particularly not wearing clean aprons, masks, gloves and hair nets. Among the respondents 68.6% received basic training in food safety. The study suggests that mandatory food safety education and training should be organized to strengthen food handlers' knowledge, attitudes and practices in food safety areas which are either weak or lacking. The HACCP system should be implemented in food premises at the university campuses.

Effects of at-home-preparation on the risk of foodborne illness in Japan: Analysis of quantitative microbial risk assessment of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni in lettuce salad made at home

This study assessed the influence of preparing iceberg lettuce salads at home on the risk of Escherichia coli O157:H7, Salmonella Typhimurium, Listeria monocytogenes, and Campylobacter jejuni by conducting quantitative microbial risk assessments (QMRAs1) for distribution, retail, domestic storage, and cross-contamination. The QMRA simulated pathogen behaviors in lettuce and meat from-farm-to-fork environments. Order of food preparation, hand washing, and lettuce washing were assessed in domestic lettuce salad and raw meat processes. Scenario and sensitivity analyses were performed to compare the importance of the process factors. QMRA simulation revealed that factors related to initial contamination and at-home preparation of foods were more critical than those related to the time-temperature environment during distributions and storages. The risk of L. monocytogenes infection decreased only 1 % even in the absence of cross-contamination. Similarly, the risk of C. jejuni hardly decreased (0.91-fold) even in the absence of lettuce contamination. When the lettuce was not washed, the risk of L. monocytogenes was relatively higher (1.92-fold) than that of other pathogens (E. coli O157:H7,1.44-fold; S. Typhimurium, 1.38-fold; and C. jejuni, 1.36-fold). The risk of E. coli O157:H7 (2.60-fold), S. Typhimurium (2.18-fold), and C. jejuni (2.67-fold) increased when hands were not washed before lettuce preparation, whereas the risk of L. monocytogenes did not increase (1.07-fold). The importance of avoiding cross-contamination through appropriate order of food preparation and hand washing in lettuce salad preparation were quantitatively demonstrated in the present study, which provide essential information for food safety education at home.

Increasing the Knowledge of Women Farmer Through Household Counseling on Food Safety in Sumberejo Village, Magelang Regency

Food safety is the condition and effort needed to prevent food from three possible contaminations, namely: biological, chemical and other contamination that can disturb, harm and endanger human health. Sumberejo Village is a Partner of Faculty of Agriculture and Business, Universitas Kristen Satya Wacana. Sumberejo Village has potential resources in the form of vegetables. It is supported by climate and temperature conditions that are suitable for vegetable production. One of the superior commodities produced in Sumberejo Village is beetroot fruit. Processing agricultural products into processed food products is an effort to increase economic value when prices fall or during harvest time. Processing beet tubers into processed products such as cookies, beetroot tea bags, cakes are one way to reduce losses due to falling prices and increase the selling value of beet tubers. Knowledge and safe food processing practices are very necessary in food processing activities. Through food safety education activities, it is hoped that the women farming community in Sumberejo village will be able to process beet tubers in accordance with the concept of food safety. The aim of this Community Service activity is to provide knowledge and understanding of female farmers in Sumberejo Village regarding food safety and efforts to prevent contamination during food processing and producing food that is safe for consumption by the community. Based on the results of implementing safety education activities in Sumberejo Village, it can be concluded that there has been an increase in knowledge about food safety. It can be seen in the results of the questionnaire that knowledge about food safety is important because it concerns health

Effect of Food Safety Education on Knowledge, Attitude, and Behavior of School Community and Retail Community in Ampibabo Sub-district

Food safety is a condition to prevent food from possible biological, chemical, and other contaminants that can harm and endanger human health. This study was conducted to determine the effect of food safety education on the knowledge, attitudes, and behavior of the school community and retail community before and after the intervention. This type of research is an experimental study with a total sample of 60 people from the school community and 54 people from the retail community. This research began in March-October 2021. The analysis used in this study was the Wilcoxon analysis with the SPSS application. The results of the effect of food safety education on the school community in aspects of knowledge, attitudes, and behavior with the value of Sig. (2 tailed) < 0.05 consecutively 0.030 < 0.05; 0.000 < 0.05 and 0.000 < 0.05. H0 is rejected so that there is an effect of food safety education on food safety knowledge, attitudes, and behavior. The effect of food safety education on the retail community on the knowledge aspect with a value of 0.000 < 0.05, which means that there is an effect of food safety education on the knowledge aspect of the retail community. While on the aspect of attitude and behavior aspect with the value of Sig. (2-tailed) < 0.05 0.106 > 0.05 and 0.363 > 0.05, which means that H0 is accepted, so there is no effect of food safety education on aspects of attitude and behavior in the retail community. The conclusion obtained is that there is an effect of food safety education on the knowledge of attitudes and behavior of the school community, there is an influence towards a better direction after food safety education is carried out on aspects of knowledge of the retail community and there is no effect of conducting food safety education on aspects of attitudes and behavior of the retail community.

Tracking progress on antimicrobial resistance by the quadripartite country self-assessment survey (TrACSS) in G7 countries, 2017–2023: opportunities and gaps

Antimicrobial resistance (AMR) poses serious challenges to the healthcare systems worldwide. Multiple factors and activities contribute to the development and spread of antimicrobial-resistant microorganisms. Monitoring progress in combating AMR is fundamental at both global and national levels to drive multisectoral actions, identify priorities, and coordinate strategies. Since 2017, the World Health Organization (WHO) has collected data through the Tracking AMR Country Self-Assessment Survey (TrACSS). TrACSS data are published in a publicly-available database. In 2023, 71 (59.9%) out of 177 responding countries reported the existence of a monitoring and evaluation plan for their National Action Plan (NAP) on AMR, and just 20 countries (11.3%) the allocation of funding to support NAP implementation. Countries reported challenges including limited financial and human resources, lack of technical capacity, and variable political commitment. Even across the Group of Seven (G7) countries, which represent some of the world's most advanced economies, many areas still need improvement, such as full implementation of infection prevention and control measures, adoption of WHO access/watch/reserve (AWaRe) classification of antibiotics, effective integration of laboratories in AMR surveillance in the animal health and food safety sectors, training and education, good manufacturing and hygiene practices in food processing, optimising pesticides use and environmental residues of antimicrobial drugs. Continuous and coordinated efforts are needed to strengthen multisectoral engagement to fight AMR.

Consumer knowledge, attitudes, and behaviour regarding food safety – A perspective from Laos

Primary research data on food chain safety at consumer level is needed to help policymakers to decrease the risk of foodborne infections in the Lao People's Democratic Republic. Therefore, the objectives of this study are to 1) determine Lao people's food safety knowledge, attitudes, and intentions and identify the most influential factors that shape their food safety behaviour, and 2) to support the government in the development of more efficient risk communication programmes. A paper-based consumer survey was implemented to collect quantitative data on the selected topics about Laotian consumers, as well as on the equipment of households regarding the conditions and tools necessary for safe food preparation and storage. A model was developed based on the extended Theory of Planned Behaviour (TPB), and partial least squares structural equation modelling (PLS-SEM) was applied to analyse the factors that affect food safety behaviour. The elements of Knowledge and Perceived Behavioural Control positively influence behaviours, such as using separate chopping boards for raw and ready-to-eat foods. According to the model, only 10 % of the Intentions would be translated into Behaviours, which gap can be explained by the lack of a hygienic environment. Although the survey indicated that Laotian people intend to follow food safety guidelines, participants felt they lacked sufficient knowledge. This perception was validated by the knowledge test and behavioural part of the study. In the light of these findings, it is essential to raise awareness and promote food safety knowledge and interventions, such as enhancing food safety education in childhood. This would help to facilitate and encourage adopting safe practices to improve overall food safety at the consumer level, delivering positive impacts also to the food business sector.

Risk perception and food safety practices among Slovenian pet owners: does raw meat feeding of pets make a difference?

Commercially produced and home-made raw meat-based pet diets are becoming increasingly popular and have been recognised as an emerging public health risk by the European Food Safety Authority. The aim of this study was to investigate risk perceptions and self-reported pet food preparation practices in the home setting among pet owners who feed raw meat-based diet to pets. An online questionnaire was distributed to pet owners through social media groups. Ultimately, 750 respondents were included in the detailed analysis, divided into two subgroups, a “raw group” consisted of pet owners who provided raw meat-based diets for pets (n = 382), while the “conventional group” consisted of pet owners who did not (n = 368). There was no significant difference between the two groups in overall risk perception. Only one third of respondents in both groups were aware of the potentially fatal consequences of food poisoning. Self-reported frequency of hand washing, and surface cleaning, were significantly higher (p = 0.000) in the raw group than the conventional group. Food safety malpractices were noted in the raw feeding group, with 47% reporting to rinsing raw peat meat before preparing it, and 42% thawing frozen raw peat meat at room temperature on the kitchen counter. The results provide information on the prevalence of feeding raw meat to pets among Slovenian pet owners and provides the basis for developing tailored food safety education campaigns to improve risk awareness and provide food safety recommendations for pet owners providing raw meat-based diets for pets in Slovenia.

Variations in Food Safety Concerns, Hygiene Practices, and Purchasing Behaviors During Pandemic Era: What We Learnt from Coronavirus Disease 2019.

The purpose of the study is to evaluate the food safety concerns, purchasing behaviors, and hygiene practices of individuals who contracted and did not contract the severe acute respiratory syndrome coronavirus (SARS-CoV-2) infection. A total of 2393 individuals 18-65 years years of age, 760 who contracted and 1633 who did not contract SARS-CoV-2 infection, participated in the study. Participants were administered a questionnaire to assess demographic information, food safety concerns, hygiene practices, purchasing behavior, and fear of the coronavirus disease 2019 (COVID-19). Results indicated that 56.3% of participants expressed concern about food safety, and 67% were concerned about infected individuals while shopping. Participants who did not contract COVID-19 had higher levels of food safety concerns and generally adhered to better hygiene practices such as handwashing, hygienic food preparation, sanitizer use, and cleaning and disinfection practices (p < 0.05). Overall, purchasing behaviors did not significantly differ by the infection status, except for a significant difference in reduced purchase frequency (p < 0.001). In addition, purchasing behavior varied in relation to fear levels (p < 0.05). As the pandemic appears to be increasingly controlled, the insights gained from managing outbreaks might contribute to improved understanding and preparedness for global pandemics and food safety education in the future.

Safe plates in the school space: Investigating compliance of food safety standards among school-based food service providers

Enhancing food safety measures within School-Based Food Service Providers (SBFSPs) is essential to safeguarding the well-being of students and school staff against foodborne risks. This study aims to assess the compliance of SBFSPs in primary and secondary schools with documentation protocols related to Good Manufacturing Practices (GMP), Good Hygiene Practices (GHP), Hazard Analysis and Critical Control Points (HACCP), and the necessary operational permits. We conducted a descriptive-correlational study spanning from April 2020 to March 2022, involving 138 public and private elementary and high schools selected through proportional stratified sampling. Each school underwent an audit using standardized checklists for GMP, GHP, and HACCP. Descriptive statistics, Fleiss Kappa, and Pearson chi-square tests were employed for data analysis. The results indicate that the participating schools do not meet the documentation requirements for GMP/GHP (29.7%), HACCP (2.9%), and operational permits (55.1%). Additionally, the schools received a "Very Poor" rating in terms of food safety compliance, with weighted mean rating scores of 2.45 ± 0.73 (GMP/GHP), 0.09 ± 0.02 (HACCP), and 1.69 ± 0.40 (operational permits). Furthermore, a significant relationship was observed between GMP/GHP and HACCP compliance and the characteristics of SBFSPs such as school kinds, types, places, and categories. The school GMP/GHP and HACCP compliance were also associated to the health permit of SBFSP personnel, authority to operate and manage school, and food handlers training. This study emphasizes the enforcement of compliance to food safety regulations, need to provide schools with adequate facilities and infrastructure, to promote a safe food production and consumption environment. It also underscores the importance of establishing partnerships for support and educating school personnel, especially those involved in food production and consumption, about GMP/GHP and HACCP principles to ensure the safety of meals for students, teachers, and other educational stakeholders. The need for certification of food handler in schools are of paramount importance, thereby advocating for increased food safety education.

Effectiveness of Online Food-Safety Educational Programs: A Systematic Review, Random-Effects Meta-Analysis, and Thematic Synthesis.

Online food-safety educational programs are increasingly important to educate different populations as technology and culture shift to using more technology. However, the broad effectiveness of these programs has yet to be examined. A systematic review, random-effects meta-analysis, and thematic synthesis are conducted to identify the effect size of online food-safety educational programs on knowledge, attitudes, and practices of consumers, food workers, and students and their respective barriers and recommendations. Online food-safety education was found to be of moderate and low effectiveness, with attitudes being the lowest in all populations. Consumers struggled with staying focused, and it was found that messaging should focus on risk communication. Students struggled with social isolation and a lack of time, and it was recommended that videos be used. Food workers struggled with a lack of time for training and difficulty understanding the material, and future programs are recommended to implement shorter but more frequent trainings with simple language. Future online food-safety educational programs should focus on incorporating social elements, as they can remain a huge barrier to learning. They should also focus on changing the participant's attitude to risk perception and beliefs in the importance of food safety.

Clinical characteristics and prognosis of pediatric Listeria monocytogenes meningitis based on 10-year data from a large children's hospital in China.

This study aims to summarize the clinical characteristics and prognosis of Listeria monocytogenes (LM) meningitis in children in Chongqing, China. A retrospective analysis of the clinical data and follow-up results of 20 LM meningitis patients admitted to the Children's Hospital of Chongqing Medical University (CHCMU) from January 2012 to December 2022 was performed. The LM meningitis incidence rate was between 0 and 14.3 per 100,000 persons. The median age at onset was 8.98 months. There were five neonate cases, which all had perinatal abnormalities. Seven non-neonatal cases (7/15, 46.7%) had a documented history of contaminated food intake. One case had primary immunodeficiency. The most common symptoms were fever (20/20), altered consciousness (19/20), and vomiting (15/20). Seven cases had seizures, eight cases had cranial nerve involvement, eight cases had positive Babinski sign, and 10 cases had positive meningeal signs. The most common complications were hyponatremia (6/20), hypokalemia (6/20), respiratory failure (5/20), subdural effusion (3/20), and hydrocephalus (2/20). Treatment primarily involved monotherapy or combination therapy with meropenem (15/20) and ampicillin (10/20). Fifteen cases were treated with monotherapy or combination therapy using vancomycin. Twelve cases were successfully followed up from 10 months to 9 years and 6 months, and all had favorable long-term outcomes. LM meningitis incidence in children is low and with nonspecific clinical manifestations. Strengthening food hygiene and safety education, and avoiding infections during pregnancy are important to prevent LM infection in neonates and high-risk individuals. Meropenem and ampicillin are the preferred treatments. Early diagnosis and treatment can improve prognosis.IMPORTANCEThe incidence of LM meningitis is extremely low, and there is currently no standardized treatment. We conducted a retrospective analysis of ten years of data from CHCMU regarding diagnosed LM meningitis cases, aiming to provide clinical evidence for the diagnosis and treatment.

Food safety-related practices among residents aged 18–75 years during the COVID-19 pandemic: a cross-sectional study in Southwest China

BackgroundGood food safety practices are essential to minimizing foodborne diseases. The present study explored the food safety-related practices of residents during the COVID-19 pandemic in Southwest China and identified the impacting factors.MethodsResidents aged 18–75 years from Guizhou, Yunnan, Sichuan, and Chongqing, China, were included in our study. The convenience sampling method was used to select participants, and face-to-face surveys were conducted in households and communities to collect data. Descriptive statistics including sociodemographic characteristics of respondents and weighted percentages were obtained and the log-binomial regression was used to evaluate the influencing factors associated with food safety-related practices.ResultsOverall, 7,848 respondents were involved, with 97.5% efficacy. Disparities in food safety-related practices were observed between males and females, with the former performing poorer practices than the latter (70.5% vs. 68.0%, respectively). Notably, paying attention to nutrition labels when shopping for prepackaged foods was the worst practice. Age, ethnicity, region, occupation, education level, and income were identified as significant determinants of food safety-related practices. Moreover, in comparison to males, females were more likely to acquire pertinent knowledge from diverse sources, including social media, family members/ friends, books/ newspapers/ magazines, experts, and food sales staff (p < 0.05).ConclusionsMales performed inferior food safety-related practices than females during the COVID-19 pandemic in Southwest China. It is suggested that future food safety education programs should incorporate diverse targeted approaches, with emphasis on males. The role of mainstream media in promoting food safety practices should be expanded and prioritized in the forthcoming initiatives.

Assessing the cost barrier for small and medium food processing businesses to meet Preventive Controls for Human Foods standards.

The Preventive Controls for Human Food Rule regulation under the Food Safety Modernization Act sets new food safety standards. Both food safety educators and small and medium sized food processing businesses that manufacture certain value-added or processed foods lack knowledge regarding costs to prepare, implement, and manage ongoing food safety practices under the new standards. Current food safety training materials do not acknowledge costs or provide content addressing potential costs, and food safety educators do not have information needed to guide development of relevant materials that address costs. We combine economics and food science principles and use mixed methods to identify and estimate cost barriers for food processing businesses through an interdisciplinary research and extension project in the Northeast U.S. We first modify Preventive Controls extension programming to acknowledge costs and test how modified programming improves self-reported knowledge about costs. Materials that acknowledge that costs are associated with meeting standards significantly increases participants' self-reported perceived knowledge of costs by 1.3 points on a 1-to-5-point Likert scale. Compared with programming areas in which detailed content is provided, however, improvements in knowledge of costs lags behind overall knowledge gains (3.2 for costs versus 4.1 for food safety content). To fill this content gap, we next conduct semi-structured group interviews with a subset of participants (N = 10), develop a costs analysis framework, and measure actual costs associated with Preventive Controls. We find that initial costs average $20,000 per business to plan, implement, and manage standards, and almost $8,000 in every subsequent year to manage. We demonstrate that even modest interventions can reduce cost barriers for businesses seeking to meet compliance standards. We provide food safety educators with concrete cost information to support businesses to pursue Preventive Controls standards. Study results imply that low-cost methods could improve food safety in mid-scale supply chains.

Innovative Practice and Teaching Reform Strategies of Artificial Intelligence Technology in the Teaching of Higher Vocational Food Testing

Abstract The modern practice of teaching food safety testing technology at a higher vocational level emphasizes the cultivation of innovative and application-oriented talents, combining theory with practice. This paper integrates the classroom system reform and practical teaching system reform needs and puts forward the basic + professional + expansion of the three modules, innovative practice teaching mode. The reform of food testing teaching, through the introduction of relevant food safety hot news or topics, the use of the “introduction, measurement, learning, practice, solid, evaluation” six-step teaching method, and innovative classroom teaching links. Analyze the spectral data model commonly used in food testing, solve the parameter optimization problem for the SVM model, and improve the professional technology for food testing. Utilizing virtual reality technology to build a test operation environment, build an environment for practical food testing, and update the traditional test operation. Simulate the optimization of the scene for food testing in a virtual operation environment. Comparative analysis of various learning dimensions of higher vocational students to illustrate the role of higher vocational food testing teaching reform using the six-step teaching method. The satisfaction levels of senior students with traditional teaching and teaching reform are 3.45 and 4.25, respectively, and the difference between them is 0.8.

Raw Meat Consumption and Food Safety Challenges: A Survey of Knowledge, Attitudes, and Practices of Consumers in Lebanon.

A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon.

Bahasa Indonesia

Background: Food that is not safe will be vulnerable to contamination from chemical, biological, and physical hazards. Food poisoning can be prevented by implementing the “Five Keys to Safer Food”. Food handlers who have low knowledge and attitudes towards food safety have 2,167 times risk of making their processed food unsafe. Food safety education is useful for adding insight into food handlers, they can implement in their work to improve quality and consumer confidence. Objective: The purpose of this study was to determine the knowledge level and attitudes toward food safety for food handlers at Pondok Sawah Catering Turen before and after being given education. Design: This research uses descriptive quantitative. The research population was 13 people. The sampling technique used purposive sampling and obtained 13 people. Results: There was a change in knowledge of food handlers with the highest increase based on characteristic, adult (31%), junior high school education level (38%), working period ? 3 years (31%), and female (46%). There was a change in the attitudes of food handlers with the highest increase based on the characteristic, adult (31%), high school education level (23%), working period &lt; 3 years (31%), and female (38%) after provided food safety education. Conclusions: There was a change in the knowledge levels and attitudes of food handlers after provided food safety education.