Knowledge level of university students in Bitlis on food hygiene and personal hygiene

In this thesis study, it is aimed to determine the knowledge levels of students studying at Bitlis Eren University in the 2021-2022 academic year and selected randomly, about food hygiene and individual hygiene, with originally prepared questionnaire form. For this purpose, face-to-face interviews were conducted with 470 students (248 girls, 222 boys) aged 18 and over, and students whose individual consents were obtained asked to answer the questions in the questionnaire form (Bitlis Eren University Ethics Principles and Ethics Committee, January 03, 2022; 21/14-5). In this study, it was determined that some students were more conscious about food hygiene and individual hygiene, while some students made very wrong practices due to insufficient knowledge about these subjects. It has been observed that the students mostly pay attention to the hygiene conditions of the place where they buy food (93,61%) and the use of protective equipment by the personnel working in these places (92,98%). SPSS (23.0) program was used in the statistical evaluation of the findings. Statistically, a significant relationship at p<0,05 level was found between the students' knowledge about hygiene/sanitation concepts and their gender, with the places where food is processed/sold and the conditions of the food processed there. Also a significant relationship at the p<0,01 level was found between the areas where they were trained and the attention of the personnel in the places where food is processed/sold to use protective equipment. In general, important relationships were determined between food/individual hygiene practices, with their gender, field of education, food education status and knowing the concepts of hygiene/sanitation of the students. In addition to these, it has been observed that students who receive education on food, health and hygiene generally exhibit more correct behaviors about hygiene. As a result; for university students to have more knowledge about food hygiene and individual hygiene and to prevent their misbehaviors, continuity of some applications must be ensured. It should not be forgotten that microbial load reaching high levels in foods due to adverse conditions will cause serious food poisoning, and all sources of contamination should be controlled at all stages from the production to consumption of food. Authorized institutions should also increase the audio/visual broadcasts in crowded places. Frequent inspections of food businesses and effective training of personnel can increase the sense of trust in the society. In particular, universities should expand educational activities (seminar, conference) aimed at informing and encouraging. Furthermore, the inclusion of food hygiene or similar courses in the elective course pool of universities should be evaluated. Every stakeholder in the society; if it fully fulfills its duties and responsibilities in these issues, reducing the risks that may occur in terms of health and safe foods can be reached.