Evaluating knowledge attitudes and hygiene practices of food safety among culinary art and hospitality management students

Contamination during food preparation is one of the causes of foodborne illness; food handlers who are carriers of pathogens may have contributed to the development of this illness. This research aimed to analyze food safety knowledge and practices among hospitality students at a college in Amman, Jordan. A total of 209 students who plan to pursue careers as chefs or managers in the food and beverage industry participated in the study. Data were collected via a questionnaire adopted from previous studies.' Overall, the findings indicated that students had a high level of knowledge, a positive attitude toward food safety, and high levels of personal hygiene practice. Notably, 94.7% of the students exhibited a high level of attention to personal hygiene, and 96.6% were aware that hand or finger injuries could contribute to serious foodborne diseases. Furthermore, 98.6% reported that they always washed their hands after using the restroom, a practice essential for maintaining food safety during production. While students' attitudes were not significantly associated with their food safety practices, there was a notable positive correlation between knowledge and practice. While the majority of participants displayed strong knowledge and positive attitudes towards food hygiene, there remain some gaps, particularly in areas like food temperature control and the risks posed. These gaps point to the need for ongoing education and training to ensure that students develop the necessary skills and behaviors to maintain food safety in real-world settings.