Open AccessEffect of training program on food safety knowledge, behaviour and practices among female students of Qassim University, KSA
Author(s) -
A.A. Asmahan,
Irkhamul Wa'fa,
M.M. Abl El-Razik
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).605
Subject(s) - food safety , food preparation , hygiene , taste , environmental health , medicine , food hygiene , psychology , pathology , neuroscience
The study aimed to assess the effect of the training program in the level of concernsknowledge and various practices related to food safety among female students of the FoodScience and Human Nutrition Department, College of Agriculture and VeterinaryMedicine, Qassim University, Saudi Arabia. The number of participants in the study is265 female students, with a response rate of 94.35% and an average age of 21 years. Thequestionnaire used in this study was divided into five sections: 1: demographicinformation, sections 2 to 5 measuring the students ’concerns about: the risks affectingfood safety, the correct behaviours of food preparation and their relationship to foodpoisoning, the methods of food circulation and the practices during the preparation offoods, respectively. The main concerns of the participants were: food taste, foodtemperature, methods of foods are served and the cooking degree of food. They alsofocused on the cleanliness of the area of preparation and the overall appearance of foodhandlers. The participants showed good knowledge regarding food safety, and they weremore familiar with the cleanliness of kitchen surfaces and utensils, ways to preventcontamination and the importance of hand hygiene, but they showed weak knowledgeabout the appropriate temperatures of cooking and holding food after it is cooked.According to the results of this study, it was noticed that there is a significant effect of thetraining program on food safety knowledge and practices among students. As it wasnoticed that after the training program, the student's behaviour and knowledge of theprinciples and factors affecting food safety increased, including the method of handling,preparing and serving food, especially the cleanliness of food working surfaces and foodcooking temperatures. As well as the personal hygiene of food handlers and its impact onthe safety of the food product provided for consumption. At the same time, it could berecommended that there is a need for educational programs aimed at encouraging studentsto adhere to the practice of food safety measures, and not only to enhance theirknowledge.