Food Safety Knowledge and Self-reported Practices of UK University Students

Introduction: Changes in food consumption patterns of university students, particularly those living away from home has been reported; however, emphasis is given to the nutritional intake of such changes as opposed to food safety implications. Previous observational food safety research has indicated young adults implement more food safety malpractices during domestic food preparation than other consumer groups; furthermore, widespread microbial contamination has been determined in student kitchens. There is a need to determine food safety cognitive behavioral influences of university students to inform targeted strategy development to improve food safety during food preparation.

Purpose: To determine university students’ food safety knowledge of four critical areas to ensure food safety and associated self-reported domestic kitchen practices.

Methods: A self-complete questionnaire, administered to university students, ages 18–25 years (n = 100) to determine food safety knowledge and self-reported practices in the domestic kitchens, was structured using key food safety principles outlined in United Kingdom (FSA) and United States (FDA) strategies to promote safe food handling in the home.

Results: Overall, university students’ food safety knowledge was lacking; self-reported practices indicate implementation of food safety malpractices. Although a majority of students identified cleaning (93%) and cooking (86%) as critical requirements for food safety in the home, 42% were unaware of the need to implement hand washing before handling ready-to-eat-foods and 23% failed to report usage of hot water and soap when hand washing; furthermore, 72% did not know what core temperature ensured food safety. Fewer students believed cross-contamination (62%) and chilling (55%) to be critical; 78% failed to report that poultry would not be washed prior to cooking and 33% did not know that a domestic refrigerator should operate between 1-5°C to ensure food safety. Additionally, less than a third (32%) identified all four core practices as important for food safety. No significant differences (P > 0.05) were determined between knowledge and self-reported practices of male and female students. Students aged 22–25 years had significantly (P < 0.05) more knowledge of food safety than students aged 18-21 years.

Significance: This study illustrates a lack of food safety knowledge and frequent reporting of food safety malpractices by university students. Findings can be used to inform targeted risk communication initiatives to improve university students’ domestic food safety practices.