Does the university curriculum impact the level of students' food safety knowledge?

• Published in: British food journal (1966) 2021-01, Vol.123 (2), p.563-576
• Main Authors: Smigic, Nada, Lazarov, Tijana, Djekic, Ilija
• Format: Article
• Language: English
• Subjects: College students; Colleges & universities; Consumers; Curricula; Food; Food contamination; Food contamination & poisoning; Food handling; Food poisoning; Food safety; Food science; Food technology; Handling; Hygiene; Knowledge; Personal hygiene; Philology; Questionnaires; Safety; Students; Undergraduate study; Variance analysis; Veterinary medicine; Young adults
• ISSN: 0007-070X; 1758-4108
• DOI: 10.1108/BFJ-06-2020-0485

PurposeThe purpose of this study was to evaluate food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. It was also to determine whether the university curriculum influences the food safety outcome among participating students.Design/methodology/approachA structured, self-administrative questionnaire was designed and used to assess the level of food handling practices and food safety knowledge among undergraduate students in the Republic of Serbia. In total, 240 students were involved in this study. For each participating student, the food handling practice score (FHPS) and food safety knowledge score (FSKS) was calculated by dividing the sum of correct answers by the total number of correct responses. Additionally, knowledge gaps among students of food/health related and non-food/health related faculties were identified.FindingsThe average FHPS for all students was 46%, while the average FSKS was 56%. Both FHPS and FSKS scores were significantly associated with the education, and students of food/health related faculties (Food Technology, Veterinary Medicine and Medicine) obtained better scores compared to students of non-food/health related faculties (Faculty of Agriculture, Economics and Faculty of Philology). Only 12.5% of all students and only 3.3% of non-food/health related students knew that food contaminated with food poisoning bacteria cannot be recognized by visual, olfactory or taste checks. The results indicated that 95% of students apply good practice of hand hygiene before preparing food, while only 52.5% of all students declared that they wash their hands for at least 20 s.Originality/valueThis is the first research aimed to investigate the food handling practices and food safety knowledge among undergraduate students in this part of Europe. Identifying knowledge gaps can help identifying at-risk populations and knowledge-based interventions. Also, novelty of this research was the connection between students' knowledge and curriculum of different food/health related faculties.