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.