This study aims to assess the level of knowledge and practices regarding food safety and handling among Jordanian university students.
A cross-sectional study was used. This study was conducted at four Jordanian universities, including Zarqa University, Jerash University, Hashemite University and Al-Albayt University. This study included 411 university students. A questionnaire was created with the developers’ consent, divided into three parts: demographic characteristics, food safety and handling knowledge and food safety and handling practices.
An average age of participants was (M = 21.66 and SD = 3.82) years. Of the students, 266 (64.7%) were female. Third-year students made up the largest group (119, 29.0%). Of 100, the average knowledge score was determined to be (M = 37.26 and SD = 15.40). Male students (M = 32.55 and SD = 13.73) had lower mean knowledge scores than female students (M = 39.83 and SD = 15.67), according to the data, which indicated significant findings by sex (t (409) = 4.696 and p = 0.001). Likewise, the family monthly income showed significant differences (t(409) = 2.426 and p = 0.016) in the practice score.
Many constraints are typically taken into account while evaluating the research’s findings. The first was the inherent limitation of the cross-sectional sample, which precludes the establishment of cause-and-effect relationships; the second was the possibility of social desirability bias. Furthermore, this study lacked observational evidence because it relied solely on self-reports, particularly concerning practices and the overuse of the internet to look up material that students might not be aware of.
This study provides a framework for health policies on food safety and handling, aiding scientific institutions in raising awareness and enhancing knowledge. It supports community training and public awareness campaigns to improve understanding and reduce the incidence of FBDs, reducing health-care strain and improving overall health. The findings of this study also impact international trade agreements and encourage further research into food safety to identify deficiencies and weaknesses.
According to this study, student’s levels of food safety readiness vary, necessitating more investigation, educational initiatives and funding. To cut down on food handling errors, the Ministry of Education should address food safety issues, promote research and provide guidelines.
