Evaluation of the high school food safety curriculum using a positive deviance model

Proper food handling practices can help protect consumers from foodborne illness. This study assessed high school students' food safety knowledge and handling practices and evaluated the effectiveness of a new food safety curriculum based on the Positive Deviance model. In phase I, 114 high school students completed a food safety on-line questionnaire assessing their baseline food safety knowledge and food handling practices; in phase II, 53 high school students took a one session class and completed pre- and post-assessment and take-home tasks. The results showed that there is a critical need for an effective high school food safety curriculum. The curriculum increased students' knowledge significantly.