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Table 7 Proportion of college and university students correctly answering food safety knowledge questions, compared across commonly used questions from an existing, validated food safety knowledge instrument [40], by study year and country

From: Food safety knowledge of undergraduate students at a Canadian university: results of an online survey

Food safety knowledge question, as worded in this study (showing subscalea, and question number from original questionnaire reference [40]) This study: undergraduate students at the University of Waterloo, Canada, 2015 (n = 485) Undergraduate students of the Lebanese American University, Lebanon, 2013 (n = 1172) [33] Undergraduate students attending a major American university, 2013 (n = 786) [26] University students at the Aristotle University of Thessaloniki, Greece, 2010 (n = 837) [32] Female college students living at private and university dorms, Irbid city, Jordan, 2009 (n = 867) [31]
Which procedure for cleaning kitchen counter is best? (CC, 5) 24.0 % 78.7 % 27 % 32.0 % 31 %
Which is the most hygienic way to wash your hands? (CC, 7) 71.5 % 55 % 51 %
Imagine your electricity went off and the meat, chicken, and/or seafood in your freezer thawed and felt warm. What should you do? (ST, 4) 56.0 % 20.1 %
Which of the following is considered the most important way to prevent food poisoning? (ST, 5) 84.3 % 71 % 51.3 % 58.4 %
If a family member is going to be several hours late for a hot meal, how should you store the meal to keep it safe until this person is ready to eat it? (ST, 8) 65.7 % 49.8 %
All foods (except whole poultry) are considered safe when cooked to an internal temperature of: (ST, 9) 41.6 % 20.7 % 33 %
Which method is the best way of determining whether hamburgers are cooked enough? (ST, 10) 51.4 % 53 % 8.2 %
To prevent food poisoning, how long should leftover foods be heated? (ST, 12) 31.8 % 36.9 %
Chilling or freezing eliminates harmful germs (FR, 1) 77.0 % 64.0 % 60 % 78.3 % 52.2 %
  1. aCC cross contamination prevention/disinfection procedures scale, ST safe times/temperatures for cooking/storing food scale, FR foods that increase the risk of foodborne disease scale