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This cross-sectional study assesses knowledge, attitudes, and food safety practices (KAP) among 407 university students in the Kilimanjaro region of Tanzania. Results show high levels of food safety knowledge (82.6%) and attitudes (78.4%), but lower adherence to safe practices (31.9%). Factors such as institutional affiliation and prior food safety knowledge were associated with better safety practices. The study emphasizes the need for practical food safety training to improve hygiene standards in educational settings.