Assessing and Addressing Safe Food Handling Knowledge, Attitudes, and Behaviors of College Undergraduates

• Published in: Journal of food science education Vol. 9; no. 2; pp. 47 - 52
• Main Authors: Stein, Susan E, Dirks, Brian P, Quinlan, Jennifer J
• Format: Journal Article
• Language: English
• Published: Wiley-Blackwell 01.04.2010
• Subjects: Asians; Comparative Analysis; Evaluation Methods; Food Service; Food Standards; Gender Differences; Marketing; Pretests Posttests; Safety; Surveys; Undergraduate Students; Urban Schools; Whites; Young Adults
• ISSN: 1541-4329; 1541-4329
• DOI: 10.1111/j.1541-4329.2010.00092.x

The authors determined the food safety knowledge, attitudes, and behaviors of undergraduates (n = 1122) on an urban college campus using a previously piloted survey tool. Data obtained found that while students reported high levels of confidence in their ability to engage in safe food handling practices, their knowledge and self-reported behaviors indicated that they were not actually engaging in safe food handling practices. Students were particularly lacking knowledge with respect to proper temperatures for cooking, reheating, and refrigerating foods. The data were further analyzed to determine differences in food safety knowledge and practices between populations of different demographics within the students. Differences were found between male and female students, Caucasian and Asian students, and students who had worked in food service compared with those who had not. A final aspect of this study evaluated the effectiveness of a social marketing campaign to increase awareness of safe food handling practices among college undergraduates. A cross-sectional, quasi-experimental, pre- and posttest design was used. Following the baseline knowledge survey described previously, a social marketing campaign developed for young adults was implemented on the campus over a 4-wk period that included promotional events and incentives. Postcampaign survey results indicated increases in food safety knowledge, attitudes, and behaviors, particularly with respect to appropriate temperatures for cooking and refrigeration and found that e-mails and posters may be effective ways to communicate food safety messages to this population. (Contains 3 tables.)