FOOD SAFETY KNOWLEDGE ON PROCESSING AND CATERING AMONG FOOD SCIENCE UNDERGRADUATES: A SURVEY

Trained human resources are needed to prevent food safety hazards along the food chain. A survey of food science undergraduate teams from six universities in Sri Lanka was conducted to assess food safety knowledge at two points in the food chain, food processing and catering. The questions on food processing assessed exposures of the undergraduates in classes and outside. A second assessment addressed the application of food safety knowledge in food preparation and catering management. Six teams of 5 undergraduates each answered the food processing questions. Forty-two undergraduates answered questions on food safety at food catering as individuals. The answers of undergraduates to questions related to the classroom knowledge were satisfactory, but not to knowledge on emerging hazards related to food processing. The ability of students to arrive at management decisions to avoid food safety hazards in food preparation and catering was 50%. Comparison of the responses with results from 4 countries to equivalent questions indicated notable influence of food habits over food safety knowledge. Weaknesses in the application of food refrigeration knowledge were observed. Exposing undergraduates to individual assignments in class and in industries as learning experiences may enhance their capacity to choose consumer-oriented food safety options.