Food safety education makes the difference: food safety perceptions, knowledge, attitudes and practices among Turkish university students

Abstract

This study evaluated the influence of food safety education on the food safety perceptions, knowledge, attitudes, and practices among Turkish university students. Structured questionnaires were applied to 275 students majoring in ''health or food'' and 570 students majoring in ''non-health or nonfood'' on a face-to-face basis. Food has positive connotations since associated primarily with taste and hunger in both groups. Freshness of the food product was the most important factor for the ''health or food major'' group, which was stated as quality for the ''non-health or non-food major'' group, when shopping for food (p \ 0.05). Food poisoning was the main risk associated with foods in the ''health or food major'' group whereas fats was the most popular choice for the same question in the other group (p \ 0.05). Positive influence of food safety education was clear from the results since a significant difference existed between the mean scores of knowledge, attitudes, and practices according to major discipline (p \ 0.05). However, persistent food safety attitudes and practices showed little improvement with education. Although a significant difference existed between the disciplines, students in both groups did not have knowledge on the risk of raw white cheese consumption (p \ 0.0001). High number of students shared their bowls with other people, consumed raw eggs and raw meat, and ate cooked foods left at room temperature more than 6 h if covered. Scientists and doctors were more trusted sources of information about serious food risks (p \ 0.05). Trust in governmental agencies was significantly less in both groups.

The role of failure mode and effects analysis in improving the quality performance of dairy laboratories

“…Ensuring that the job description is compatible with employees' certificates and expertise, providing suitable supervision and ensuring that workers have the required capabilities to achieve the allocated job through establishment of a need's assessment plan are important in reducing errors arising from workers at the pre‐analytical stage (ISO/IEC 17025, ). Additionally, monitoring personal hygiene of staff and educating them on correct practices reduced the risk of cross‐contamination (Ozilgen, ). Quality circles of meeting lab personnel and listening to problems, submitting reports to employees regarding their performance and their strengths and weaknesses resulted in appropriate solutions and enhanced performance.…”

“…The corrective actions were monitoring the cleanliness of persons responsible for samples transfer and handling and wearing of personal protective equipment to ensure safe samples. The technical training of persons responsible for material transfer and handling is important to preserve and ensure suitable circumstances for samples transfer and handling (ISO/IEC 17025, ; Malhotra, Lal, Prakash, Daga, & Kishore, ; Ozilgen, ; WHO, ).…”

Failure Mode and Effect Analysis (FMEA) for confectionery manufacturing in developing countries: Turkish delight production as a case study

“…Staff education regarding proper food handling practices, personal hygiene, and food safety rules are important to minimize the problems arising from workers in different stages of the process (OZILGEN, 2011;MALHOTRA et al, 2007). Adequate changing rooms and bathrooms and hand washing facilities with hot and cold water, soap, and paper towel should be available for staff to ensure that a proper degree of personal hygiene can be maintained (WORLD..., 2008).…”

Application of failure mode and effect analysis model to foodservice systems operated by chefs in practice and by chefs from a culinary school in Turkey

“…Although some behaviors are persistent and difficult to change, staff training about personal hygiene, food safety, proper food handling and safe practices will minimize the problems arising from workers at different stages of the process (Table 2) (Ozilgen 2011;Malhotra et al 2007;Rahul et al 2008). Good hygienic design and construction are also very important for effective hazard control in food establishments.…”