Level Of Food Safety Knowledge Research Articles

Food safety knowledge, hygiene practices among food handlers, and microbiological quality of animal side dishes in contract catering

Food poisoning is a major concern in catering services in Indonesia, with multiple outbreaks being reported in factories and offices. This study aimed to assess the level of food safety knowledge, personal hygiene practices, and microbiological quality of chicken and egg dishes at three catering companies in the Yogyakarta Special Region of Indonesia, which provide mass catering for workers. From March to July 2019, a cross-sectional study was conducted using validated questionnaires, observation checklists, and microbiological tests to measure the parameters of Escherichia coli and Staphylococcus aureus. Pearson and Rank-Spearman correlation tests, as well as independent sample t-tests, were used for statistical analysis. The study revealed that 75% of the subjects had limited knowledge of food safety, with only 5% having a good understanding. Furthermore, 95% of the subjects had not received any food safety training, resulting in poor hygiene practices among the food handlers. Although there was no significant correlation between food safety knowledge and hygiene practices (p>0.05), certain practices, such as appearance and hand washing, were significantly correlated with age. Employment duration was negatively correlated with food safety knowledge (p=0.027; r=-0.494). While chicken samples were free from E. coli and S. aureus, one egg sample was found to be contaminated with E. coli. The research emphasizes the significance of providing frequent food safety training to food handlers, ideally every year. Additionally, it recommends conducting larger sample studies and collaborating with government agencies for future research.

Food safety knowledge of young food handlers: A cross-sectional study in Türkiye

The aim of this study was to investigate food safety knowledge levels according to the socio-demographic profiles of young food handlers and to find out the determinants of the knowledge level. A cross-sectional survey was conducted in Türkiye; it consisted of sections including hygienic design, freezing and thawing, preparation, cooking and reheating, service, storage, and foodborne diseases sections. The food safety knowledge level differed according to gender, age, income, grade level, and intership status. Participants who coded 60% of the survey statements correctly were considered to have “good” food safety knowledge. Knowledge about cooking and reheating, foodborne diseases, and service was found to be at a poor level, but food safety knowledge (overall) was good (68%). The correct score ratio was found to be the highest for hygienic design. Binary logistic regression presented that gender, income, grade level, and internship status significantly affected knowledge level. The strongest predictors were found to be income of $638-$850 (exp (β)=12.9) and more than $850 (exp (β)=4.6), respectively. This study highlights that female students under the age of 25 with an income of more than $638, who have not yet completed an internship, have the highest level of food safety knowledge. This study presented a holistic approach to the food safety knowledge of young food handlers. These insights can contribute to the development of hygiene/sanitation and food safety course content for culinary and gastronomy students.

Assessment of Food Safety Knowledge, Hygienic Practices and Microbiological Quality of Halwa Produced in Urban West Region, Zanzibar

Contamination of food by microorganisms poses both economic and health threats. Knowledge of food safety and hygienic practices is a crucial in the prevention of microbial contamination of food. This study aimed to determine the microbiological quality of halwa and assess the level of food safety knowledge and hygienic practices of halwa processors. For microbiological quality, 13 samples were used to analyse the total bacteria count, Staphylococcus aureus, yeasts and moulds. Total bacteria counts were analysed using ISO 4833-1:2013, Staphylococcus aureus were analysed using ISO 6888-1:2003, and yeasts and moulds were analysed using ISO 21527-2:2017. Semi-structured questionnaires were administered to 13 halwa processors to assess their level of food safety knowledge and hygienic practices. The total bacteria count in halwa, detected in 11 samples, ranged from 2.0x102 CFU/g to 4.9x102 CFU/g, while the moulds were detected in 11 samples in a range from 1.4x102 CFU/g to 5.5x102 CFU/g; the yeasts were detected in three samples in a range from 1.4x102 CFU/g to 2.6x102 CFU/g; and Staphylococcus aureus were detected in 8 samples in a range from 1.4x102 CFU/g to 2.1x102 CFU/g. Twelve out of 13 analysed samples were in accordance with Zanzibar standards for halwa (ZNS 574:2023) for yeasts, while only seven samples were found to comply with ZNS 574:2023 for moulds requirements. Five samples were in accordance with ZNS 574:2023 for S. aureus. All samples were in accordance with ZNS 574:2023 for total bacteria count. The halwa processors had poor food safety knowledge and lacked formal training in food safety management aspects. Poor personal hygiene and hygienic practices, such as wearing protective gear, covering hair, and hand washing after toilet and nose blowing, were observed.

Assessment of fresh fish value chain stakeholders’ food safety knowledge and pratices at the Medina Coura market in Bamako, Mali

Fish is indeed the most important source of animal protein in the diet of the Malian population. However, in view of the multiple manipulations it undergoes from its capture to its sale, it is subject to multiple cross contaminations which constitute threats to its safety. The study aimed to assessing the level of food safety knowledge and practices among the fish sellers in Medina Coura market at Bamako with the fishermen in four fishing areas (Selingue, Manantali, Markala and Mopti) located along the Niger and Senegal rivers in Mali. A structured face-to-face questionnaire was designed and administered to 247 respondents (117 fishermen and 130 selllers) were interviewed in the value chain between November 2018 and February 2019. Data on demographics, business characteristics, knowledge and practices in food safety was collected by purposive sampling methods, descriptive analyses were done with frequencies and summary statistics. Chi-square statistics were computed to determine significant relationships and the p-value was set at 0.05 significant level. The majority of sellers were female (84.6%) and fishermen were male (100%) with the majority of both being above 40 years of age. Fishermen and sellers at Bambara had primary education (63.3% respective) while fishermen at Bozo had no formal education (78.6%). Spearman's correlation coefficient revealed that knowledge has significantly influenced the fish safety practices of the fishermen (P < 0.05). However, age and duration of service had no effects on the fish safety knowledge of the fishermen (P > 0.05). Fish safety knowledge of the vendors has a significant positive impact on their safety practices. Respondents having received no formal education in food safety. It was more exposed to bad practices at the level of sellers than fishermen. In view of the above, it is, important to put in place a good public health management strategy for food sales services which will give them the knowledge and skills necessary to provide hygienic and safe sales services.

KNOWLEDGE AND ATTITUDES OF FOOD SAFETY AND ITS ASSOCIATED FACTORS AMONG STREET FOOD CONSUMERS IN KUALA KANGSAR, PERAK, MALAYSIA

Street food plays a significant role in the economy, where it supports the livelihoods of millions of people living in urban and rural areas while also contributing to tourism industries. As such, the hygiene and safety of street food should not be underestimated, as poor adherence to food hygiene and safety can contribute to foodborne diseases. A good understanding of food safety among consumers can reduce the incidence of foodborne outbreaks. However, comprehensive literature on the safety of street food is still inadequate. Therefore, a cross-sectional online survey was conducted among street food consumers in Kuala Kangsar, Perak Malaysia, to determine the level of food safety knowledge and attitudes, as well as the associated factors. For data analysis, descriptive statistics, Pearson correlation and Chi-square tests were conducted using SPSS version 26. Findings revealed that street food consumers in Kuala Kangsar have a moderate knowledge (59 ± 17) on, and positive attitudes (78 ± 14) towards food safety. Analysis revealed a significant association between participants’ food safety knowledge and attitudes scores, and gender with participants’ knowledge (p < 0.05). Even though the level of food safety knowledge and attitudes among street food consumers were satisfactory, the study suggests that several important factors, including cross-contamination, food pathogens, proper food storage, and time/temperature control, should be stressed when providing food safety education to the general public since these are the topics that the participants could not correctly answer. In addition, to promote hygiene and safety with regard to street food in Malaysia, related agencies such as the Ministry of Health and regulatory authorities must design effective initiatives and implement adequate control.

Food safety knowledge and practices among university students in the northern region of Ghana

Food safety knowledge and practices are necessary for eliminating food borne diseases, however, there is a scarcity of information on food safety knowledge and practices among young adults in the Northern Region of Ghana. This research was therefore aimed at assessing the food safety knowledge and practices of university students in the Northern region of Ghana and to determine if any relationship exists between their food safety knowledge and practices and their socio-demographic and academic characteristics A cross-sectional study was carried out where data was collected from 397 randomly selected students of the University for Development Studies and Tamale Technical University using a questionnaire. Data was analyzed using SPSS V20. Results showed that 54.4% had good level of food safety knowledge, 38.5% had moderate level of food safety knowledge and 7.1% had poor levels of food safety knowledge. Similarly, students also showed 46.3%, 39.3% and 14.4% levels of good, moderate and poor food safety practices, respectively. The department and level of study significantly influenced (P < 0.05) the food safety knowledge of participants, however no demographic characteristics influenced (P > 0.05) the food safety practices of the participants. The findings from this study suggest the need for increased effort on how to guide students to translate their food safety knowledge into practice. Innovative and creative approaches should be applied to food safety education to increase practice since the students showed good food safety knowledge than food safety practice.

Food safety knowledge and handling practices among household food handlers in Bangladesh: A cross-sectional study

A lack of food safety knowledge and practices can contribute to a higher risk of foodborne illnesses in households. Therefore, this study was designed to assess the level of food safety knowledge, and food handling practices among household food handlers (n = 984) in Bangladesh. Data were collected through a structured and validated questionnaire consisting of 26 questions divided into five subsections and 9 demographic questions. Chi-square (χ2), Manne-Whitney U, and Kruskal-Wallis H tests were used to determine the relationship between food safety knowledge and handling practice with demographic characteristics. The respondent's overall pass rate on food safety knowledge was 17.6% (knowledge scores from 0 to 26 and awarded mean score was 9.45 ± 2.98) indicating a very low level of knowledge on food safety. Particularly, they had a critically poor knowledge on food poisoning (28.4% passing rate), food handling (29.6% passing rate), and food storage (31.6% passing rate). They had poor knowledge of kitchen facilities (39.3% passing rate) and personal hygiene (45.8% passing rate). The results of the present study revealed that the food safety knowledge and handling practices varied with age, marital status, food handlers' education, the total number of family members, number of children in the household, monthly income of the family head, and place of residence (all p < 0.05). The above-highlighted results suggest that there is a great need for introducing education and training programs on food safety at the household level for food handlers in Bangladesh. Therefore, researchers, educators, food regulatory authorities, food safety experts, and the mass media collectively can play a vital role in improving their food safety knowledge and handling practices for safer food preparation.

Food safety knowledge, attitude, and practices among school children: a cross-sectional study based in the Colombo educational zone, Sri Lanka

The study focuses on assessing the knowledge, attitude, and practices (KAP) of food safety among school children in the city of Colombo, Sri Lanka, based on a questionnaire survey conducted from September to October 2020, with a sample of 380 teenagers from a selection of schools in the Colombo Educational Zone, Sri Lanka. It reports that the mean food safety knowledge, attitude, and practice scores of the participants were 59.949 ± 0.833, 84.336 ± 0.448, and 79.597 ± 0.616 (mean ± SE) respectively and hypothesises that the food safety practice score and the attitude score of school children both significantly increase relative to their food safety knowledge score ( rp = 0.205, p &lt; 0.001 and rp = 0.359, p &lt; 0.001). A multiple linear regression analysis of the data establishes that the food safety knowledge score of the male participants is higher than that of the female participants and that poor food handling practices are common among the males in the population. The results further demonstrate a correlation between the individual schoolchild’s academic performance, the educational background of his/her parents, and his/her knowledge of food safety. The present study reveals that the school children in Colombo Education Zone maintain an average level of food safety knowledge and satisfactory levels of food safety attitudes and practices. Thus, the authors suggest that school children should be provided with appropriate education and training to enhance their current level of food safety knowledge, especially about proper temperature control during food processing and food handling.

Evaluating food safety knowledge and practices among Saudi women in Al-Ahsa Region, Saudi Arabia.

Foodborne illnesses are responsible for about half a million deaths annually, of which 30% occur among kids. This study aimed to assess the current food safety knowledge and practice level of Saudi women in Al-Ahsa region, Saudi Arabia. A cross-sectional study was conducted through personal interviews among 239 Saudi women. The questionnaire consisted of close-ended questions covering different aspects of food safety knowledge and practices at home and during shopping. Descriptive analyses were used to identify the level of participant's awareness, and the scores were shown in three categories (good - fair - poor) based on their food safety knowledge and practice awareness. The effect of socio-demographic characteristics and their correlation to food safety knowledge and practices was conducted using Chisquare analysis. The results about food safety knowledge showed that around 50% of participants achieved a good score, and 37.5% achieved a fair score, while 12.5% achieved a poor score. In comparison, the participants achieved 75% good score, whereas 12.5% achieved both fair and poor in food safety practices. The results also highlighted a significant correlation (P<0.05) between level of food safety knowledge, practices of participants and their age, marital status, work status, and educational level, while there's no correlation with their family size and total income. Although, the overall result showed good level in food safety knowledge and slightly less in food safety practices among Saudi women living in Al-Ahsa region, continuous education, training, awareness, and motivation are highly recommended to improve women's knowledge and practices to higher levels.

A survey study toinvestigate food handler’sknowledge, attitudes andbehaviour towards foodsafety and food practicesin restaurants in Liverpool

Abstract Food establishments are on the rise in the United Kingdom, producing a widevariety of cuisine to cater for a variety of tastes in a global market. However, asignificant proportion of the population will experience a foodborne illness atsome point in their lives, and in 2018 alone there were estimated to be 2.4million food borne illness related cases in the UK [1]with a resulting 180 deathsper year. Whilst Local Authorities monitor and inspect these establishmentsperiodically, the importance of those who work within food business cannot beunderestimated. As such the aim of this research study was to explore foodhandlers’ knowledge, attitudes, and behaviour towards food safety and foodhandling practices in restaurants within Liverpool. Using both convenience andsnowball sampling, the research employed a quantitative online questionnaire togather data from the target population of food handlers. The responses from 52participants were then analysed using a combination of Microsoft Excel andSPSS version 28. The results of the study reveal that food handlers in Liverpoolfood businesses have a generally satisfactory level of food safety knowledge;their attitudes expressed demonstrated a strong positive approach and theyengage in safe behaviour. However, the results show some areas of concern:knowledge surrounding harmful pathogens was lacking; behaviour in relation tothe use of mobile phones in the kitchen and attitudes towards attending workwhilst unwell. Therefore whilst the overall knowledge, attitude and behaviours offood handlers appears acceptable that does not mean they do not pose risk tocustomers. Whilst all participants had received training, this did not alwaystranslate into improved food handling knowledge, attitudes or behaviours.Training, therefore, must be tailored to reflect the needs to the individual withthe understanding that knowledge, attitudes and behaviours are linked.

Knowledge on Food Safety after a Year of COVID-19 Pandemic in Indonesia

Objective. This study aimed to determine the level of food safety knowledge, and its determinant factors during eating out settings, among Indonesian adults after one year of the COVID-19 pandemic.Methods. A cross-sectional survey was carried out from April 19 to April 26, 2021, using an online questionnaire. Participants’ socio-demographic characteristics, exposure to information, as well as knowledge towards food safety during the COVID-19 pandemic were obtained using a convenience sampling technique. Data collected were subjected to descriptive statistics, chi-square analysis, and logistic regression analysis.Results. From a total of 551 completed responses, the majority of respondents were female (76.8%), between the ages of 18-25 years (41.2%), had a college (bachelor) degree (65.2%), and lived in Java Island (74.0%). About 45.4% were exposed to food safety information 1-2 times per week and more than half (56.8%) claimed to get trusted sources of food safety information from social media. After adjusting with other variables, the most dominant factor associated with the food safety knowledge during eating out were age (26-32 years) (OR=1.7, 95% CI 1.0-2.7) and gender (female) (OR=1.5, 95% CI 1.0-2.4).Conclusion. After one-year of COVID-19 pandemic, the most dominant factors related to food safety knowledge are age and gender. Food safety knowledge has no significant association with attitude and practice.

Knowledge of Food Safety Rules among Women and Their Perception and Attitude Towards Their Application in the Celebration Halls in Tripoli, Libya

The government through its respective institutions and centers is responsible for protecting the consumers by assuring the safety of food supplies until consumption. The study sought to assess the knowledge of food safety, discover the incidence of food poisoning, evaluate the perception of meals and waitresses, and know the attitude towards the meals served among a sample of women who attended celebrations in the celebration halls in Tripoli city, Libya. A total of 410 women were selected randomly and data were collected through face-to-face interviews using questionnaire forms. A chi-square test was used for independence. The majority of the participants (41.7%) were between the age of 18 and 25 years. The results showed that the majority of the participants (95.4%) had a good level of food safety knowledge. Also, the results showed a significant association between age and occupation of the participants and food safety knowledge scores (P&lt;0.05). Twenty-four percent of the participants reported that they were exposed to food poisoning after eating dinner in the celebration halls. Only 15% of women always washed their hands before eating the meal in the celebration halls. A significant association was found between hand washing practice and food poisoning exposure (p &lt;0.05). Only 22.4% of participants agreed that the food served inside the celebration hall was safe. It is very clear that the meals served at celebration halls need to be regulated by the repective authorities. In addition, the respective public authorities should be working hard to eliminate the negative perception of individuals about food safety practices in celebration halls.

Factors influencing knowledge and behaviors related to food safety during purchasing among consumers in Libya

Introduction: Libyan consumers mainly rely on purchasing food products and preparing them at home. Therefore, knowing the rules of food safety when purchasing is key to protect them from foodborne diseases. This study aims to assess food safety knowledge and behaviours during purchasing among consumers in Libya. Method: The study was carried out through the internet by Qsurvey and filling paper questionnaires by self-administration method to explore the level of food safety knowledge and practices during purchasing among consumers in Libya, from March to December 2020. Data were analyzed by SPSS. A Chi-square test was used to determine the influence of demographics on the level of knowledge and behaviours. Bivariate correlation coefficient analysis was used to determine the correlation between knowledge and behaviours scores. A p value of &lt;0.05 was considered statistically significant. Result: There was a total of 1027 consumers surveyed. A good level of food safety knowledge was found in 531(51.7%) and the level of food safety behaviours was moderate in 684(66.6%). The age and monthly income influence food safety knowledge (P&lt;0.05) while gender and age influence food safety behaviour during purchasing (P&lt;0.05). Conclusion: The level of food safety knowledge was good and the level of behaviours was only moderate. Therefore, there is a need to raise awareness of the population related to food safety.

Does internet use improve food safety behavior among rural residents?

The rapid development of the internet has changed people's lives and daily behaviors. This paper assesses the impact of internet use on food safety behavior among rural residents by examining the case of China, which has been experiencing the rapid spread of the internet. Based on data collected from 1080 rural households in three provinces in Central China, an endogenous switching regression model and counterfactual analysis are used to evaluate the impact of internet use on the food safety behavior of rural residents and to explore the possible channels of impact. The results show that internet use can significantly improve the food safety behavior of rural residents in China, and the potential impact channels include the acquisition of food safety information and the level of food safety knowledge. This paper supplements the literature on the impacts of internet use in rural China by providing empirical evidence on the role of internet use in rural residents' food safety behaviors. This study has important implications for those designing policy to improve residents' food safety behaviors in the information age.

Does Food Safety Knowledge Affect Attitudes and Practices? A Preliminary Study of Turkish Veterinary Students.

This study aimed to evaluate effects of the food safety courses that veterinary medicine students take during their education at Kirikkale University, Turkey, on the students' food safety knowledge, attitudes, and practices. A questionnaire comprising demographic, knowledge, attitudes, and practices sections was developed, and eight experts performed the clarity test. The questionnaire was pilot-tested by 35 students. The final questionnaire was conducted among Kirikkale University first-year (freshmen) and fifth-year (senior) veterinary medicine students (n = 224). According to logistic regression analysis results, seniors were 2.8 times more likely than freshmen to have high-level knowledge. However, regardless of students' grades, knowledge level was not observed to correlate with students' behaviors. Additionally, no significant relation was found between knowledge level and gender, food safety career plan, or food poisoning experience (p > .05). Conspicuously, students who lived in a village before entering university were 5.3 times more likely to have high-level knowledge than those who lived in a city center. Overall, this study shows that food safety courses in the curriculum lead to an increase in students' level of food safety knowledge. However, although an increase in knowledge level positively influenced food safety attitudes, students had problems putting their knowledge and attitudes into practice. This may be overcome by focusing on practical courses that teach students how to apply learned knowledge in daily life.

Factors Associated with the Current State of Food Safety Knowledge and Practices among the ‘Doi’ Workers in Bogura, Bangladesh: A Cross-sectional Study

'Doi,' or yogurt, is a traditional dairy product in Bangladesh. Bogura's 'Doi' is the most popular of all 'Doi' items throughout the country. The state of food safety in the 'Doi' business is of great concern because this product is consumed by a vast number of people. The current study aims to evaluate the food safety knowledge and practice of the ‘Doi’ workers in Bogura as well as the associated factors. In this cross-sectional study, 150 people participated voluntarily and answered a structured questionnaire. The final result showed that the current state of their food safety knowledge (4.7±2.9; scale=15) and practices (21.5±6.2; scale=60) was not satisfactory. It was also observed that level of education, job hours, and training experience all had a substantial impact on knowledge and practices. Participants with a high level of food safety knowledge had 5.5 times more desired food safety practices than their peers. Therefore, the current findings emphasize the need of food safety trainings, certification, and employing educated personnel in the 'Doi' sectors.

The Effect of Food Safety and Hygiene Education on The Knowledge Levels of Tourism Students in Turkey

This study aims to reveal the effect of food safety and hygiene lesson on the food safety knowledge level of the students studying in the tourism management department. The lesson has included hygiene, sanitation and food safety concepts, hygiene and sanitation in tourism businesses, personal hygiene, microbiological, physical and chemical degradation of foods, food safety systems. Questionnaire consisting of a total of forty questions on food and foodborne diseases, personnel hygiene, kitchen and equipment, contamination, temperature control, and food preservation was used as a data collection tool. The study was administered to tourism management and hospitality undergraduate students studying in Turkey. Students had the lowest range of food safety knowledge about temperature control and food preservation (20.6%-89.2%) on temperature control and food preservation before the food safety and hygiene lesson. In other groups, students showed a level of knowledge in the average 86.5%-92.8% range. The lesson showed a significant difference in all parts regarding the level of food safety knowledge. When evaluated in general, the present study showed that with a lesson like food safety and hygiene, deficiencies in food safety information can be overcome.

Analytical Evaluation of Food Safety Knowledge and Practices of Street Food Vending in the Philippines

This study explores the disparity between the food safety knowledge and practices of street food vendors in a developing country. A purposive survey to determine the knowledge and practices of street food vendors was conducted on 36 street food vendors. The food safety knowledge of the street vendors was tested under five factors, as adopted in the literature. Through a chi-square goodness-of-fit test, a disparity between the food safety knowledge and practices of street food vendors was observed. Moreover, a structural modeling technique was adopted to analyze the interrelationships between food safety knowledge factors and practices. As a result, it was found that most of the food safety knowledge impact their counterpart factors on food safety practices. Likewise, such factors on food safety knowledge are crucial in explaining the reported food safety practices. When mapping the food safety knowledge.of the street food vendors to their practices, it was found that street vendors have a high level of food safety knowledge but low in actual practice, as evidenced by poor food handling practices among street food vendors which also significantly differs from the established standards. The results in this study provide crucial insights into the literature in developing a holistic view of the dynamics of street food vending. Moreover, the results may be beneficial to stakeholders as it may aid them in the development of management and policy initiatives that may be crucial in addressing the contemporary issues of street food vending in developing countries.

Mutfak Şeflerinin Beslenme ve Gıda Güvenliği Bilgi Düzeyinin Belirlenmesi

Mass food production in food and beverage enterprises is an important process involving many risks. For this reason, it is important that the personnel working in food production are competent in nutrition and food safety. This research aims to determine the nutritional and food safety knowledge level of kitchen chefs. The universe of the research consists of chefs working in fourstar and five-star hotels and first-class restaurants in Sakarya and Kocaeli provinces. The sample size was determined to be 265 and 280 kitchen chefs were reached. Survey was used as data collection tool. Survey consists of demographic questions and nutritional and food safety knowledge level scales. Participants obtained certain scores according to their responses to the statements. Nutritional and food safety knowledge level of the participants; It has been classified into four groups as low, medium, good and very good. As a result of the research, it was determined that the nutrition and food safety knowledge level of the kitchen chefs was found to be at a good level and it was suggested that the most important factor in the increase of the nutrition and food safety knowledge level was education.

Knowledge and awareness of food safety among middle school students in Tripoli, Libya

Introduction: To protect public health in society, it is imperative to promote good food safety practices by raising awareness and knowledge, especially among school students. This study aimed to assess the food safety knowledge and practices among middle school students in Tripoli, Libya.&#x0D; Methods: The study was conducted through a questionnaire to find out the level of food safety knowledge and practices among randomly selected students from several municipalities in Tripoli city, Libya, from May to November 2019. Approval from the director of the Basic Education Administration was taken. Data were analyzed to determine the association of demographics and the level of knowledge and practices, the correlation between knowledge and practice scores. The data analysis was performed by SPSS. A Chi-square test was used to find out the association. A p&lt;0.05 was considered statistically significant.&#x0D; Results: There was a total of 591 students surveyed. A good level of food safety knowledge was found in 325(55%) and the level of food safety practices was high in 558(94.4%). Only 102(17.3%) of the students always washed their hands before eating in school. There was a significant association (p&lt;0.05) between gender and municipality with the knowledge scores.&#x0D; conclusion: The level of food safety practices was high but only half of the middle school students surveyed had a good level of knowledge.