The COVID-19 pandemic reshaped every aspect of life, including food safety. Understanding food safety behaviour at home is necessary for developing effective strategies to mitigate foodborne disease during and after this pandemic. This study administered a cross-sectional survey among 503 domestic food handlers to examine the food handlers\' food safety concerns during the pandemic and pandemic-related knowledge and hygiene behaviour (PRKHB) in Bangladesh. The results found that only 35.8% of respondents in this study were more concerned about food safety because of the COVID-19 pandemic. Although the results found a good PRKHB among 95.8% of urban food handlers, overall, 62% showed a poor level of PRKHB. Only 38.8% reported washing their hands after returning home or preparing meals every time. The regression model found that food safety concerns positively related to the PRKHB, and participants who lived in rural areas had a negative association with the PRKHB. The study also explored sociodemographic variations and significant differences observed between urban and rural areas. Meticulous educational campaigns and targeted messages to the food handlers on food safety risks, food handling practices and hand hygiene are necessary to minimise the foodborne disease burden in this region.

This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain. Almost 50% of food companies identified \'food fraud\' as the most influential food safety attribute. One-third of food safety authorities recognized \'food safety management system\' as the most influential food safety attribute. Principal component analysis separated food safety statements into two dimensions named \'food safety hazards and risks\' and \'food safety system\'. Although there are slight differences in food safety statements between the two stakeholders, i.e., food companies and food safety authorities, it is the country of origin that plays a more important role in understanding their views. Food companies will need to implement a systemic approach and transform the entire food value chain continuum while considering new food safety challenges. It is expected that food safety authorities will have to play a more proactive role in the future.

In recent years, health crises have led consumers to make more frequent purchases of food supplements. The global food supplement market, which reached $61.20 billion in 2020, is estimated to reach $163.12 billion by 2022 and $350.96 billion by 2032. However, many consumers still have concerns about the safety of food supplements. Within the scope of the research, firstly, the health consciousness (HC) level of food supplement consumers was determined. Secondly, food safety knowledge (FSK) and food safety concerns (FSCs) were measured. Thirdly, consumers\' attitudes (ATUs), subjective norms (SNs), and behavioral intentions (BIs) toward food supplements were determined within the scope of the theory of reasoned action. The study used a convenient sampling, and 327 participants were included in the sample population. The data for the analysis was collected using the online survey method in the third quarter of 2023. The relationships between hypothesized items in the structural model were tested using the Smart-PLS. The validity and reliability of the measurement model were evaluated at the start of the structural equation modelling approach using confirmatory factor analysis (CFA). Regression analyses were performed in the structural model phase to evaluate overall fit and suggested relationships by way of the Smart-PLS. In light of the findings, it was determined that the interaction between HC and ATU was mediated by FSK, and the interaction between HC and the SN was mediated by FSK. Consequently, this research presents a variety of theoretical and practical implications to give clues for consumers\' health regarding food supplement consumption.

The association of food safety knowledge and climate with gender, education level, length of employment, food safety training, and professional role was measured using a 15-item food safety climate survey and a 20-item food safety questionnaire on a sample of 263 employees from 19 small and medium-sized university canteens in Croatia, Hungary, and Portugal. The relationship between knowledge and climate and the demographic determinants of both variables were examined. Food safety knowledge was inadequate (45.5% of correct responses), while perceptions of food safety, as measured by the food safety climate survey, were positive (2.69 out of a maximum of 3.00). The perception of resources in canteens was the least favorable across all countries. Leaders did not exhibit better food safety knowledge or perceptions. Food safety climate and knowledge were significantly positively correlated and influenced by training. Perceptions of food safety compared to employee knowledge levels indicated that some employees were overly optimistic about food safety risks. Therefore, food safety knowledge and food safety climate should be assessed in parallel, and both could be improved through ongoing training of employees, especially leaders.

In recent years, consumer awareness of food safety has been increasing, and food workers with professional food safety knowledge, attitude, and practical implementation are essential for maintaining the quality of food as well as preventing foodborne diseases. This study evaluates the knowledge, attitude, and implementation of food safety practices among employees in a food company in Taiwan. The employees were both who had received food safety knowledge and training and had yet to receive it. Data collection was carried out through 68 questionnaires, and analysis methods, including descriptive statistical analysis and multiple regression analysis, have performed. Before the first stage of education and training, 100% of the employees knew that food factories must conduct regular water quality testing. Still, the error rate for personal hygiene and safety was the highest. The second part has the highest average food safety attitude and the concept of food preservation. The third part of personnel behavior was to avoid cross-contamination. After the second stage of education and training of personnel in food safety knowledge, the attitude and behavior have been greatly improved. The findings of this study can be used as a reference for food suppliers to develop employee education and training.

In recent years, incidences of food poisoning have been reported in some schools across the country. However, little attention has been paid to the hygiene practices of food vendors in the schools. This study, therefore, investigates the food safety knowledge and practices of food vendors catering for tertiary and second cycle students in the Ho municipality. The piloted and validated questionnaire used to sample 608 respondents revealed that the majority of the respondents sampled were female (76.0%), between the ages of 26 and 40 (51%), married (47.4%), and have tertiary or senior high school certificate (60.7%). They have been in business for not more than 2 years (36.2%) and had neither food safety (62.3%) nor good manufacturing practice (81.9%) training. However, they have sufficient knowledge in food safety regarding purchasing, storage, cooking and reheating, and personal hygiene, but exhibited poor knowledge and practice of food temperature control protocols. Both Kendall\'s tau-b coefficient correlation and linear regression model revealed a significant positive correlation between food safety knowledge and practices of the vendors. Nevertheless, regular training and monitoring are necessary to enable the vendors to fully implement the food temperature control protocols, which is one of the major causes of food poisoning in the country.

UNASSIGNED: Food insecurity means lacking access to adequate, nutritious, and safe food. Collegiate food insecurity rates at ten Appalachian campuses range from 22.4% to 51.8% and have been associated with unfavorable health and academic outcomes.
UNASSIGNED: This study compared cooking, dietary, and food safety characteristics of food secure (FS) and food insecure (FI) sophomores at a university in Appalachia in the context of the USDA definition of food security.
UNASSIGNED: Data were collected using an online questionnaire. Descriptive and inferential procedures compared FS and FI sophomores (p < 0.05).
UNASSIGNED: Participants (n = 226) were 65.0% females, 76.1% whites, and 46% FI. About 40% of on-campus and 50% of off-campus residents were FI, and 70% of FI students reported needing help accessing food. Cooking was undertaken \"less often\" by 61.5% of FS and 55.8% of FI sophomores. Mean cooking self-efficacy scores for FS and FI students were 44.9, vs 43.4, (p > 0.05) out of 52 points. Grains were consumed most often by 40% of FS and FI students and vegetables were consumed least often by 70% of both groups. Mean food safety test scores for FS and FI students were 6.2 1.60 vs 6.6 1.52 (p > 0.05) out of 11 points. Requested educational activities included making a budget and planning balanced meals.
UNASSIGNED: The high rate of food insecurity reflects an ongoing need among sophomores for campus and community food assistance and for educational activities that teach purchasing and preparation of affordable, healthy and safe foods.

Food safety knowledge, attitudes and practices among hospital food service staff are crucial in the prevention of foodborne disease outbreaks, as hospitalized patients are more vulnerable to potential hazards. This study, therefore, sought to assess the food safety knowledge, attitudes and practices of food service staff in Bangladeshi hospitals. A cross-sectional study was conducted among 191 food service staff from seven different hospitals in Dhaka and Chattogram from October 2021 to March 2022 using pretested questionnaires. Multiple linear regression was used to identify the factors associated with the food safety knowledge, attitudes and practices. The findings showed moderate knowledge but high levels of attitudes and practices of food safety among hospital food handlers. Food safety knowledge was significantly higher among males, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations. Moreover, participants from private hospitals and participants working in a hospital that had a food service supervisor and dietitian in charge of food service operations had more positive attitudes and better practices regarding food safety. Hospital management should consider these factors for enhancing food handlers\' knowledge and increase training and supervision on food safety practices to reduce foodborne diseases and outbreaks.

Food safety is a critical problem that impacts everyone worldwide. Many countries around the world are becoming increasingly reliant on the availability and safety of their food supply. Despite growing public consciousness about food-related dangers, the growth in food poisoning cases implies that individuals continue to make food consumption, food storage, and food preparation decisions that are less than optimal from a health and safety standpoint. The aim of this study was to assess Saudi Arabia\'s households\' knowledge and practices of food safety. A cross-sectional study was conducted to assess knowledge of food safety and practices among a group of households in Saudi Arabia. An online questionnaire using social media (Facebook, Twitter, Instagram, and WhatsApp), and emails communications were distributed. A total of 309 adults (age range 18-59 years) participated in the study. In general, there were no differences between regions regarding the knowledge of food safety. Additionally, most of the participants had good practices of food safety. The findings of our study show that the gender, age, and educational level are factors that have an impact on the knowledge of food safety among respondents. Regarding food safety practices, in general, the results show that the participants had good practices. Therefore, organizations should focus on educational programs, training, holding workshops and activities in public places such as malls, schools, and home visit to improve and increases food safety knowledge and practices.

Food safety plays a key role in the prevention of foodborne illnesses. Mastery of the correct way of handling food is required especially in hospitals where meals are prepared for patients with low immune function. Food safety knowledge among doctors and dieticians is important because of the fundamental role these professionals play in transferring this knowledge to people who need it. The objective of this study was to assess food safety knowledge and practices among health care professionals and food handlers working in the kitchen of a Moroccan university hospital. This cross-sectional study included 72 doctors, dieticians, hygiene technicians, and hospital kitchen employees, who completed a questionnaire to assess their knowledge on hazard analysis critical control point (HACCP) systems, food poisoning, cross-contamination, and food storage and their practices in terms of food safety. Of the participants in this study, 56% said they had received food safety training, and 74% knew the correct definition of HACCP. The overall food safety knowledge mean score was 0.54 ± 0.15, which corresponds to 54% of questions answered correctly. The food safety knowledge areas with the highest mean scores were cross-contamination and food storage, with 0.58 ± 0.20 (58%) and 0.55 ± 0.20 (55%), respectively. The food safety knowledge scores for dieticians and hygiene technicians were higher than those for hospital kitchen workers and doctors. Knowledge about food storage was significantly associated with gender, age, occupation, and level of education (P < 0.05). Correct food practices were observed among 93% of the hospital kitchen staff and 50% of the health care professionals. These results indicate the need for preventive and corrective actions such as training and education about food safety to improve the knowledge and food safety practices of hospital professionals.