The Experts below are selected from a list of 11754 Experts worldwide ranked by ideXlab platform
Yaohua Feng - One of the best experts on this subject based on the ideXlab platform.
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evaluation of Food Safety curriculum effectiveness a longitudinal study of high school aged youths knowledge retention risk perception and perceived behavioral control
Food Control, 2021Co-Authors: Tressie Barrett, Yaohua FengAbstract:Abstract Societal changes have prompted the elimination of Family and Consumer Science courses from many schools and the reduction of Food-handler role models at home. Declining opportunities for youth to acquire Food-handling knowledge and skills increases their risk of contracting a Foodborne illness. Many youths are employed in Food service and could perpetuate the spread of Foodborne illness. In this study, two Food Safety curricula were evaluated for effectiveness in changing the Food Safety knowledge, risk-perception, and perceived behavioral control (PBC) of high school students enrolled in microbiology and agriculture courses, immediately following and one year after an Educational intervention. One curriculum utilized the Positive Deviance (PD) model, while the other utilized Experiential Learning (EL) methods. Survey questions related to risk-perception and PCB were measured on a five-point Likert scale. Twenty-four knowledge questions were assigned one point for each correct answer and zero points for incorrect answers. Risk-perception and PBC continued to increase from the post-survey to the follow-up survey among the PD and EL Groups. After the Educational intervention, the EL Group perceived themselves to be at a greater risk for contracting a Foodborne illness and became significantly more confident in their abilities to clean Food-contact surfaces, store Food safely, and prepare Food that is safe to eat. Knowledge scores also significantly increased among the PD (16.88–18.78) and EL (16.66–18.81) Groups. After one year, only the EL Group scored significantly higher on the follow-up survey (18.87) than on the pre-survey (16.66). Microbiology students achieved the highest knowledge scores (20.47) after the Educational intervention; however, their knowledge gain significantly attenuated (19.39) after one year. Students reported sharing Food Safety information with family to improve Food-handling behaviors. This study demonstrates the need for continued Food Safety Education to retain knowledge and highlights the study's curricula continued influence on students' risk-perception and PBC.
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Food Safety Education for people with diabetes and pregnant women a positive deviance approach
Food Control, 2016Co-Authors: Yaohua Feng, Christine M BruhnAbstract:Abstract Few Education programs target audiences at high-risk for Foodborne illness, especially people with diabetes and pregnant women. The objective of this study is to develop a Food Safety Education program for each using a positive deviance approach. The positive deviance focus group is a novel Educational intervention that allows participants to discuss their Food handling behaviors and decide to try recommended positive practices modeled by people like themselves. To fit within the Educational programs offered by the collaborating institutions, three sessions were given, discussing safe handling topics: ‘Cook and Chill,’ ‘Clean and Separate,’ and ‘Choose Safe Food.’ People with diabetes (32) and pregnant women (29) participated in the study. Focus groups were audiotaped and transcribed. Participants became involved and inspired by vivid discussions and were inspired to change their behaviors to the recommended Food handling practices modeled by their peers. Safe Food handling practices were reinforced by take-home tasks focused on using refrigerator and cooking thermometers and using separate cutting boards. Participants were unaware of details associated with safe handling recommendations, such as the recommended temperature for cooking specific items or the temperature of the refrigerator. Results of this study indicate that positive deviance discussion module could be a promising alternative to traditional methods of Food Safety Education.
Patricia A Kendall - One of the best experts on this subject based on the ideXlab platform.
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discovery and development of Educational strategies to encourage safe Food handling behaviors in cancer patients
Journal of Food Protection, 2008Co-Authors: Lydia C Medeiros, Virginia N Hillers, Gang Chen, Patricia A KendallAbstract:Foodborne infections pose a threat to cancer patients who are immunocompromised because of disease or medical therapy. Comprehensive Food Safety Education can raise cancer patients' awareness of risk for Foodborne infections and encourage risk-reducing behavior. The objectives of this study were to assess Food Safety informational needs of cancer patients and to determine factors that may influence prospective Educational interventions that foster risk-reducing behaviors. Focus groups with cancer patients were formed, and interviews with health professionals working with cancer patients were conducted. Findings were used to develop three Educational resource prototypes for cancer patients. Information from two additional focus groups and interviews with cancer patients was used to evaluate the prototypes before revision and finalization. There was a general awareness among focus group participants that chemotherapy increased their susceptibility to Foodborne illness and infections. Participants had a basic knowledge of safe Food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their routine Food handling practices. When informed of specific high-risk Foods, there was skepticism about compliance due to disbelief of the risk, personal preferences for the high-risk Food, and lack of information about how to use the recommendation. Most of the health care providers agreed that Food Safety information should be provided by dietitians, physicians, and nurses, but physicians stated they had little time to do so. Cancer patients expressed positive attitudes toward the Educational resource prototypes and willingness to follow the Food Safety recommendations provided.
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design and development of Food Safety knowledge and attitude scales for consumer Food Safety Education
Journal of The American Dietetic Association, 2004Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, Gang Chen, Verna Bergmann, Mary SchroederAbstract:Abstract Objective The objective of this study was to design and develop Food Safety knowledge and attitude scales based on Food-handling guidelines developed by a national panel of Food Safety experts. Design Knowledge (n=43) and attitude (n=49) questions were developed and pilot-tested with a variety of consumer groups. Final questions were selected based on item analysis and on validity and reliability statistical tests. Subjects/setting Knowledge questions were tested in Washington State with participants in low-income nutrition Education programs (pretest/posttest n=58, test/retest n=19) and college students (pretest/posttest n=34). Attitude questions were tested in Ohio with nutrition Education program participants (n=30) and college students (non-nutrition majors n=138, nutrition majors n=57). Statistical analyses performed Item analysis, paired sample t tests, Pearson's correlation coefficients, and Cronbach's α were used. Results Reliability and validity tests of individual items and the question sets were used to reduce the scales to 18 knowledge questions and 10 attitude questions. The knowledge and attitude scales covered topics ranked as important by a national panel of experts and met most validity and reliability standards. The 18-item knowledge questionnaire had instructional sensitivity (mean score increase of more than three points after instruction), internal reliability (Cronbach's α >.75), and produced similar results in test-retest without intervention (coefficient of stability=.81). Knowledge of correct procedures for hand washing and avoiding cross-contamination was widespread before instruction. Knowledge was limited regarding avoiding Food preparation while ill, cooking hamburgers, high-risk Foods, and whether cooked rice and potatoes could be stored at room temperature. The 10-item attitude scale had an appropriate range of responses (item difficulty) and produced similar results in test-retest ( P ≤.01). Internal consistency ranged from α=.63 to .89. Students anticipating a career where Food Safety is valued had higher attitude scale scores than participants of extension Education programs. Conclusions Uses for the knowledge questionnaire include assessment of subject matter knowledge before instruction and knowledge gain after instruction. The attitude scale assesses an outcome variable that may predict Food Safety behavior.
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identification and classification of consumer Food handling behaviors for Food Safety Education
Journal of The American Dietetic Association, 2001Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, Gang Chen, Steve DimascolaAbstract:Abstract Objective To identify key behaviors associated with major Food Safety pathogen control factors. Design World Wide Web-based descriptive study with 4 tasks: compile a list of Food-handling behaviors from the literature; use Delphi process to build consensus, rank order, and edit lists of behaviors; assess content and construct validity; and review results of Delphi process at a summit meeting of selected experts to make final recommendations for a Food Safety behavior list. Subjects/setting A convenience sample of 10 epidemiologists, 11 Food microbiologists, 10 Food Safety educators, and 10 Food Safety policy makers was recruited from lists of nationally known experts. Twenty-four experts completed 4 rounds of surveys presented to them via a Web site. Six experts attended a face-to-face meeting to finalize behavior lists. Statistical analyses performed Descriptive statistics and sum of observation data were used to determine rank order and validity. Results Twenty-nine key Food-handling behaviors for maintaining the Safety of Food and reducing the number of cases and outbreaks of Foodborne illness were identified. These were rank-ordered within 5 pathogen control factors: practice personal hygiene, cook Foods adequately, avoid cross-contamination, keep Foods at safe temperatures, and avoid Foods from unsafe sources. Applications/conclusions This list of rank-ordered behaviors grouped by pathogen control factor should help dietitians and educators confidently teach Food Safety guidance that will be most effective in preventing illness. J Am Diet Assoc. 2001;101:1326-1332, 1337-1339.
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evaluation of Food Safety Education for consumers
Journal of Nutrition Education, 2001Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, April C MasonAbstract:Abstract Traditionally, nutrition educators have used a fairly global approach to teach Food Safety by teaching a broad range of safe Food handling behaviors in the expectation that this will lead to the avoidance of Foodborne illness. This approach can be confusing and lead to evaluation data that are difficult to interpret. This article suggests that Food Safety Education and evaluation in the future be organized around five behavioral constructs: practice personal hygiene, cook Foods adequately, avoid cross-contamination, keep Foods at safe temperatures, and avoid Food from unsafe sources. These five constructs are derived from data on actual outbreaks and estimated incidences of Foodborne illness. Research is needed to establish reliable and valid evaluation measures for these five behavioral constructs. Evaluation instruments can be tailored to fit specific Education programs. If evaluation instruments focus on these five behavior areas, the result will be meaningful evaluation data that can be more easily summarized across Food Safety Education programs for consumers.
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Food Safety Education what should we be teaching to consumers
Journal of Nutrition Education, 2001Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, April C MasonAbstract:Abstract Food Safety Education is most effective when messages are targeted toward changing behaviors most likely to result in Foodborne illness. The five major control factors for pathogens are personal hygiene, adequate cooking, avoiding cross-contamination, keeping Food at safe temperatures, and avoiding Foods from unsafe sources. Pathogens associated with poor personal hygiene have the highest incidence and costs. Inadequate cooking and cross-contamination have lower incidence. Keeping Food at safe temperatures and unsafe Food sources have the lowest incidence, although costs per case are sometimes very high. We recommend that consumer Food Safety educators primarily focus on hand washing, adequate cooking, and avoiding cross-contamination. Secondary messages should focus on keeping Food at safe temperatures and avoiding Food from an unsafe source. Evaluation tools are needed to evaluate self-reported behavior changes. The evaluation questions must focus on salient behaviors that are most likely to result in Foodborne illnesses and must withstand rigorous standards of reliability and validity.
Monika żyłowska - One of the best experts on this subject based on the ideXlab platform.
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prevalence of campylobacter spp in retail chicken turkey pork and beef meat in poland between 2009 and 2013
Journal of Food Protection, 2015Co-Authors: Dorota Korsak, Elżbieta Mackiw, Elżbieta Rożynek, Monika żyłowskaAbstract:The purpose of the present study was to determine the prevalence of thermophilic Campylobacter in poultry, pork, and beef meat at the retail level and to identify the main categories of meat representing the most significant reservoirs of Campylobacter. A monitoring study was conducted throughout Poland from 2009 to 2013. A total of 1,700 fresh meat samples were collected from supermarkets, large retail outlets, and smaller stores. Thermophilic Campylobacter species were detected in 690 (49.3%) of 1,400 poultry samples collected from retail trade. Strains were isolated from 50.2 and 41.1% of raw chicken and turkey meat samples, respectively, and from 50.1 and 42.6% of raw chicken and turkey giblets. The incidence of Campylobacter spp. on pork (10.6%) and beef (10.1%) was significantly lower than on poultry. Campylobacter jejuni was the most prevalent Campylobacter species in chicken (46.6%), pork (68.6%), and beef (66.7%), and Campylobacter coli was the most frequently isolated Campylobacter species in turkey meat (71.2%). This study revealed that retail raw meats are often contaminated with Campylobacter; however, the prevalence of these pathogens is markedly different in different meats. Raw retail meats are potential vehicles for transmitting Foodborne diseases, and our findings stress the need for increased implementation of hazard analysis critical control point programs and consumer Food Safety Education efforts.
Lydia C Medeiros - One of the best experts on this subject based on the ideXlab platform.
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discovery and development of Educational strategies to encourage safe Food handling behaviors in cancer patients
Journal of Food Protection, 2008Co-Authors: Lydia C Medeiros, Virginia N Hillers, Gang Chen, Patricia A KendallAbstract:Foodborne infections pose a threat to cancer patients who are immunocompromised because of disease or medical therapy. Comprehensive Food Safety Education can raise cancer patients' awareness of risk for Foodborne infections and encourage risk-reducing behavior. The objectives of this study were to assess Food Safety informational needs of cancer patients and to determine factors that may influence prospective Educational interventions that foster risk-reducing behaviors. Focus groups with cancer patients were formed, and interviews with health professionals working with cancer patients were conducted. Findings were used to develop three Educational resource prototypes for cancer patients. Information from two additional focus groups and interviews with cancer patients was used to evaluate the prototypes before revision and finalization. There was a general awareness among focus group participants that chemotherapy increased their susceptibility to Foodborne illness and infections. Participants had a basic knowledge of safe Food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their routine Food handling practices. When informed of specific high-risk Foods, there was skepticism about compliance due to disbelief of the risk, personal preferences for the high-risk Food, and lack of information about how to use the recommendation. Most of the health care providers agreed that Food Safety information should be provided by dietitians, physicians, and nurses, but physicians stated they had little time to do so. Cancer patients expressed positive attitudes toward the Educational resource prototypes and willingness to follow the Food Safety recommendations provided.
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design and development of Food Safety knowledge and attitude scales for consumer Food Safety Education
Journal of The American Dietetic Association, 2004Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, Gang Chen, Verna Bergmann, Mary SchroederAbstract:Abstract Objective The objective of this study was to design and develop Food Safety knowledge and attitude scales based on Food-handling guidelines developed by a national panel of Food Safety experts. Design Knowledge (n=43) and attitude (n=49) questions were developed and pilot-tested with a variety of consumer groups. Final questions were selected based on item analysis and on validity and reliability statistical tests. Subjects/setting Knowledge questions were tested in Washington State with participants in low-income nutrition Education programs (pretest/posttest n=58, test/retest n=19) and college students (pretest/posttest n=34). Attitude questions were tested in Ohio with nutrition Education program participants (n=30) and college students (non-nutrition majors n=138, nutrition majors n=57). Statistical analyses performed Item analysis, paired sample t tests, Pearson's correlation coefficients, and Cronbach's α were used. Results Reliability and validity tests of individual items and the question sets were used to reduce the scales to 18 knowledge questions and 10 attitude questions. The knowledge and attitude scales covered topics ranked as important by a national panel of experts and met most validity and reliability standards. The 18-item knowledge questionnaire had instructional sensitivity (mean score increase of more than three points after instruction), internal reliability (Cronbach's α >.75), and produced similar results in test-retest without intervention (coefficient of stability=.81). Knowledge of correct procedures for hand washing and avoiding cross-contamination was widespread before instruction. Knowledge was limited regarding avoiding Food preparation while ill, cooking hamburgers, high-risk Foods, and whether cooked rice and potatoes could be stored at room temperature. The 10-item attitude scale had an appropriate range of responses (item difficulty) and produced similar results in test-retest ( P ≤.01). Internal consistency ranged from α=.63 to .89. Students anticipating a career where Food Safety is valued had higher attitude scale scores than participants of extension Education programs. Conclusions Uses for the knowledge questionnaire include assessment of subject matter knowledge before instruction and knowledge gain after instruction. The attitude scale assesses an outcome variable that may predict Food Safety behavior.
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identification and classification of consumer Food handling behaviors for Food Safety Education
Journal of The American Dietetic Association, 2001Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, Gang Chen, Steve DimascolaAbstract:Abstract Objective To identify key behaviors associated with major Food Safety pathogen control factors. Design World Wide Web-based descriptive study with 4 tasks: compile a list of Food-handling behaviors from the literature; use Delphi process to build consensus, rank order, and edit lists of behaviors; assess content and construct validity; and review results of Delphi process at a summit meeting of selected experts to make final recommendations for a Food Safety behavior list. Subjects/setting A convenience sample of 10 epidemiologists, 11 Food microbiologists, 10 Food Safety educators, and 10 Food Safety policy makers was recruited from lists of nationally known experts. Twenty-four experts completed 4 rounds of surveys presented to them via a Web site. Six experts attended a face-to-face meeting to finalize behavior lists. Statistical analyses performed Descriptive statistics and sum of observation data were used to determine rank order and validity. Results Twenty-nine key Food-handling behaviors for maintaining the Safety of Food and reducing the number of cases and outbreaks of Foodborne illness were identified. These were rank-ordered within 5 pathogen control factors: practice personal hygiene, cook Foods adequately, avoid cross-contamination, keep Foods at safe temperatures, and avoid Foods from unsafe sources. Applications/conclusions This list of rank-ordered behaviors grouped by pathogen control factor should help dietitians and educators confidently teach Food Safety guidance that will be most effective in preventing illness. J Am Diet Assoc. 2001;101:1326-1332, 1337-1339.
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evaluation of Food Safety Education for consumers
Journal of Nutrition Education, 2001Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, April C MasonAbstract:Abstract Traditionally, nutrition educators have used a fairly global approach to teach Food Safety by teaching a broad range of safe Food handling behaviors in the expectation that this will lead to the avoidance of Foodborne illness. This approach can be confusing and lead to evaluation data that are difficult to interpret. This article suggests that Food Safety Education and evaluation in the future be organized around five behavioral constructs: practice personal hygiene, cook Foods adequately, avoid cross-contamination, keep Foods at safe temperatures, and avoid Food from unsafe sources. These five constructs are derived from data on actual outbreaks and estimated incidences of Foodborne illness. Research is needed to establish reliable and valid evaluation measures for these five behavioral constructs. Evaluation instruments can be tailored to fit specific Education programs. If evaluation instruments focus on these five behavior areas, the result will be meaningful evaluation data that can be more easily summarized across Food Safety Education programs for consumers.
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Food Safety Education what should we be teaching to consumers
Journal of Nutrition Education, 2001Co-Authors: Lydia C Medeiros, Patricia A Kendall, Virginia N Hillers, April C MasonAbstract:Abstract Food Safety Education is most effective when messages are targeted toward changing behaviors most likely to result in Foodborne illness. The five major control factors for pathogens are personal hygiene, adequate cooking, avoiding cross-contamination, keeping Food at safe temperatures, and avoiding Foods from unsafe sources. Pathogens associated with poor personal hygiene have the highest incidence and costs. Inadequate cooking and cross-contamination have lower incidence. Keeping Food at safe temperatures and unsafe Food sources have the lowest incidence, although costs per case are sometimes very high. We recommend that consumer Food Safety educators primarily focus on hand washing, adequate cooking, and avoiding cross-contamination. Secondary messages should focus on keeping Food at safe temperatures and avoiding Food from an unsafe source. Evaluation tools are needed to evaluate self-reported behavior changes. The evaluation questions must focus on salient behaviors that are most likely to result in Foodborne illnesses and must withstand rigorous standards of reliability and validity.
Carol Byrdbredbenner - One of the best experts on this subject based on the ideXlab platform.
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ninja kitchen to the rescue evaluation of a Food Safety Education game for middle school youth
British Food Journal, 2013Co-Authors: Virginia Quick, Donald W Schaffner, Kirsten W Corda, Barbara Chamberlin, Carol ByrdbredbennerAbstract:Purpose – The purpose of this paper is to assess the effect of Ninja Kitchen, a Food Safety Educational video game, on middle school students' Food Safety knowledge, psychographic characteristics, and usual and intended behaviors.Design/methodology/approach – The experimental group (n=903) completed the following activities about one week apart from each other: pretest, played the game, posttest, and follow‐up test. The control group (n=365) completed the same activities at similar intervals but did not have access to the game until after the follow‐up test.Findings – Linear mixed‐effects models, controlling for gender, grade, and geographic location revealed significant time by group effects for knowledge of safe cooking temperatures for animal proteins and danger zone hazard prevention, and usual produce washing behaviors. Pairwise comparisons, adjusted for multiple comparisons, indicated that after playing the game, the experimental group felt more susceptible to Foodborne illness, had stronger attitud...
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Food Safety knowledge and beliefs of middle school children implications for Food Safety educators
The Journal of Food Science Education, 2010Co-Authors: Carol Byrdbredbenner, Jaclyn Maurer Abbot, Virginia QuickAbstract:ABSTRACT: To create effective Educational interventions that address the Food Safety informational needs of youth, a greater understanding of their knowledge and skills is needed. The purposes of this study were to explore, via focus groups, the Food-handling responsibilities of middle school youth and obstacles they face in practicing safe Food handling and develop recommendations for the design of Food Safety interventions for youth. Most youth reported that they prepared Food at least once weekly and rated learning to prevent Foodborne illness as important. Youth knew that Food could make them sick, described Foodborne illness as resulting from “something” getting into Food, not cooking Food “right,” or the Food going bad. Most responses lacked details, suggesting knowledge was basic. Nearly all were interested in learning about Food Safety. Barriers that deterred them from learning about Food Safety were time and feeling they were not susceptible to Foodborne illness. To overcome barriers, youth suggested focusing on the seriousness of and risks for Foodborne illness, using a serious but comical Educational approach, and using hands-on Educational media. Parents highly rated the importance of and degree to which they wanted youth to learn about Food Safety. Parents felt that their children had moderate levels of Food Safety knowledge, but many questioned whether they practiced Food Safety procedures when unsupervised. Parents felt that Food Safety Education needed to be taught and reinforced in school and at home. After having reviewed youth and parent data, Food Safety experts proposed recommendations for youth-focused Food Safety Education that paralleled current consumer Food Safety initiatives.
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risky eating behaviors of young adults implications for Food Safety Education
Journal of The American Dietetic Association, 2008Co-Authors: Carol Byrdbredbenner, Virginia Wheatley, Jaclyn Maurer Abbot, Donald W Schaffner, Christine M Bruhn, Lydia BlalockAbstract:Abstract Young adults engage in risky eating behaviors like eating raw/undercooked Foods of animal origin that put them at increased risk for Foodborne disease. This cross-sectional survey assessed the self-reported risky eating behaviors of young adults enrolled in higher Education as a part of a large-scale survey administered over 10 months. Participants (N=4,343) completed a risky eating questionnaire by indicating which of the Foods listed they consumed (the list included a random sequence of Foods that are considered safe or risky to eat). Each risky Food consumed earned one point, with the risky eating score calculated by summing points earned (range 0 to 27). Higher scores indicated more risky eating behaviors. Food Safety knowledge and self-efficacy and stage of change for safe Food handling were also assessed. Mean risky eating score (5.1±3.6) indicated that young adults consumed risky Foods. Male respondents and whites consumed more risky Foods compared with female respondents and nonwhites, respectively. As stage of change (movement to higher stages) and self-efficacy increased, risky eating score decreased; those who believed Food poisoning was a personal threat tended to eat fewer risky Foods. Regression models indicated that the strongest predictor of risky eating was self-efficacy score followed by stage of change. These variables, together with sex and race, explained about 10% of the variance in risky eating score. Although Food Safety knowledge correlated weakly with risky eating score, it did not significantly predict it. Efforts to improve current Food-handling behaviors and self-efficacy through Education are important to reduce prevalence of risky eating behaviors within this population.
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Food Safety hazards lurk in the kitchens of young adults
Journal of Food Protection, 2007Co-Authors: Carol Byrdbredbenner, J Maurer, Virginia Wheatley, Ellen Cottone, Michele ClancyAbstract:Food mishandling in home kitchens likely causes a significant amount of Foodborne disease; however, little is known about the Food Safety hazards lurking in home kitchens. The purposes of this study were to audit the kitchens of young adults with Education beyond high school to identify Food Safety problems and develop recommendations for Education efforts. Researchers developed a criterion-referenced home kitchen observation instrument to assess compliance of home Food storage and rotation practices (e.g., temperature), sanitation and chemical storage, and general kitchen condition (e.g., infestation) with recommended practices. The instrument contained seven scales: Kitchen Cleanliness (eight items), Appliance Cleanliness (three items), Cleaning Supplies Availability (eight items), Temperatures (Food Thermometer Access & Refrigerator/Freezer Temperatures) (five items), Cold Food Storage (seven items), Dry Food Storage (eight items), and Poisons Storage (two items). Descriptive statistics were conducted to describe the study population, as a whole, and by gender. A total of 154 young adults (mean age, 20.7+/- 1.3 SD) enrolled in a northeastern university participated. Participants scored 70% or higher on Poisons Storage, Dry Food Storage, Kitchen Cleanliness, and Cleaning Supplies Availability scales but less than 60% on the Appliance Cleanliness and Cold Food Storage scales. Performance was lowest on the Temperatures scale. Females scored significantly higher than males on the Kitchen Cleanliness and Cleaning Supply Availability scales. Average refrigerator and freezer temperatures were higher than recommendations. Food Safety Education targeted at this young adult population needs to evolve into focused messages pertaining to the key Food Safety violations in this population.