22nd Annual Student Research Conference
College Students' Knowledge of Food Safety Techniques
Rebecca D. Bahrmasel* and Danielle N. Hagen
Prof. Liz Jorn, Faculty Mentor
According to the U.S. Food and Drug Administration, large improvements in food safety practices have been noted in recent years; however, Americans are still frequently engaging in risky eating behaviors. The purpose of this study was to determine the knowledge and practices of food safety techniques among college students. Students (n=270, f=183, m=87, age=19.051.1yrs) from a small, Midwestern university were surveyed using the Fight BAC Food Safety Survey. Results indicate that only 36.8% of subjects reported always washing their hands with soap and water prior to food preparation; 29.7% either dont wash their hands or do not use soap after handling raw meat; 36.1% own a food thermometer and 24.4% leave leftovers at room temperature for more than 2 hours. Surprisingly, 71.5% claim to have never suffered from a food-borne illness. Results of this research indicate that college students require further education on identifying food-borne illnesses and food preparation practices.
Keywords: nutrition, food, food safety, food borne illness, handwashing, thermometer, Fight BAC Campaign
Topic(s):Exercise Science
Health Science
Presentation Type: Oral Paper
Session: 41-2
Location: VH 1320
Time: 1:30