Effect of training program on food safety knowledge, behaviour and practices among female students of Qassim University, KSA

The study aimed to assess the effect of the training program in the level of concerns knowledge and various practices related to food safety among female students of the Food Science and Human Nutrition Department, College of Agriculture and Veterinary Medicine, Qassim University, Saudi Arabia. The number of participants in the study is 265 female students, with a response rate of 94.35% and an average age of 21 years. The questionnaire used in this study was divided into five sections: 1: demographic information, sections 2 to 5 measuring the students ’concerns about: the risks affecting food safety, the correct behaviours of food preparation and their relationship to food poisoning, the methods of food circulation and the practices during the preparation of foods, respectively. The main concerns of the participants were: food taste, food temperature, methods of foods are served and the cooking degree of food. They also focused on the cleanliness of the area of preparation and the overall appearance of food handlers. The participants showed good knowledge regarding food safety, and they were more familiar with the cleanliness of kitchen surfaces and utensils, ways to prevent contamination and the importance of hand hygiene, but they showed weak knowledge about 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 the training program on food safety knowledge and practices among students. As it was noticed that after the training program, the student's behaviour and knowledge of the principles and factors affecting food safety increased, including the method of handling, preparing and serving food, especially the cleanliness of food working surfaces and food cooking temperatures. As well as the personal hygiene of food handlers and its impact on the safety of the food product provided for consumption. At the same time, it could be recommended that there is a need for educational programs aimed at encouraging students to adhere to the practice of food safety measures, and not only to enhance their knowledge.