Food Safety and Food Hygiene Knowledge of Hungarian University Students

(1) Background: Foodborne diseases continue to affect millions of people around the world today, posing a huge challenge to public health. Our aim was to focus on the food safety knowledge and food hygiene knowledge of students at the University of Pécs, Hungary. (2) Methods: A quantitative, online, cross-sectional study was conducted between 15 February 2024 and 10 May 2024. Non-probability, convenience sampling was used. The target group consisted of first- and second-year BSc level degree students of the Faculty of Health Sciences at the University of Pécs (N = 214). The questions of the self-designed questionnaire include sociodemographic data, questions focusing on food safety knowledge, and questions to assess food hygiene knowledge. Statistical analysis was performed using descriptive and mathematical statistical analysis (p < 0.05). (3) Results: Participants were aware of foods that pose a food safety risk and were familiar with both the pathogens in food and the groups at risk of food contamination. In terms of knowledge, a higher proportion of second-year students answered correctly (p = 0.021; r = 0.657). A significant relationship was found between hygiene habits and age (p = 0.035) and place of residence, with most of the students living in dormitories not paying attention to food hygiene (r = 0.094; p = 0.046). (4) Conclusions: The level of knowledge of the students was not always satisfactory, so further research and education on this topic is essential to promote safe food consumption.