Purpose: The objectives of this study were to perform and assess a food safety and hand hygiene curriculum in high school students that included an educational comic book.
Methods: From a convenience sample of 231 students at a predominantly minority Chicago high school, baseline and follow-up cross-sectional surveys were conducted with 195 and 159 students, respectively. The 34-question survey instrument was self-administered to obtain information about knowledge, behaviors, and personal hygiene of the students. Frequencies of correct answers to each knowledge question and self-reported behavioral changes were examined to determine post-intervention change. Student comments to behavioral change questions were examined to determine overall themes.
Results: Compared to the baseline score, the intervention produced a knowledge score increase of 7.3 questions (from 37% to 62%; P < 0.05). Students were significantly more likely to identify as false that it is safe to thaw a frozen chicken breast by putting it on the counter at room temperature (increase from 32% to 70%; P < 0.05). Knowledge that reaching a high enough temperature as measured on a metal stem thermometer is the only way to determine that a frozen chicken breast is safe to eat increased from 12% to 55% (P < 0.05). Among the self-reported behaviors and comments, commonly reported areas of behavioral change included washing hands for a longer period of time, sanitizing surfaces after contact with potentially contaminated food, making sure to cook meat to the correct temperatures, thawing meat appropriately, and avoiding cross-contamination.
Significance: These data demonstrate substantial knowledge increases and behavioral change in a predominantly minority high school student population following an educational intervention. Further research enhancing the curriculum based on lessons learned and determining efficacy in other populations is needed.