Curriculum Analysis of Food Safety Competences at Elementary and Upper‐Secondary Level of Formal Education Inside Food‐Related Programs in Slovenia

Abstract

Since formal education is guided through food-related curricula, there is a concern regarding to which extent food safety elements are supported in the current educational objectives presented in syllabi. The aim of this study was to analyze the existing food safety elements in the syllabi at the elementary (for students between 6 and 14 y of age) and upper-secondary level (food-related programs) of formal education (for students between 15 and 18 y of age). Analysis was done through predefined criteria, evaluating the educational objectives listed in available syllabi approved by the national government. The results revealed the elementary level as a good prestage for education at the next level concerning food safety elements. At the upper-secondary level, the acquisition of knowledge and development of skills related to food safety elements of interest are well supported. However, based on frequent errors made by professional food handlers reported in the literature, the role of food handlers and their food safety awareness should receive more attention in the syllabi. To support this and to overcome a lack of educational objectives identified, several actions are suggested. Based on methodological recommendations for the teacher in the syllabi, the importance of qualified teachers was once again confirmed. Vocational schools are and will remain an indispensable pillar in the education of future professional food handlers; however, teachers with sufficient knowledge and a positive attitude toward food safety seems to be, besides quality curricula, one of the important factors in achieving the proper attitudes of people required to implement food safety.

Teaching young consumers in Europe: a multicentre qualitative needs assessment with educators on food hygiene and food safety

“… 20 One of the important factors needed to teach food safety in teachers in Slovenia, besides the curriculum, was sufficient knowledge and a positive attitude towards food safety. 8 Primary and secondary school educators in Romania reported that food hygiene and related risks was one of the most important topics that they, as educators, wished to learn in the context of nutrition and health and food safety. 21 …”

“…Several studies have explored children and young peoples' knowledge and behaviours towards food hygiene and safety in the UK, Europe and USA, [4][5][6][7][8][9] but studies exploring educator views are limited. In a small study, UK teachers reported that the most effective method to teach food hygiene and to reinforce food safety messages was with demonstrations of good practice and practical activities involving young people preparing food.…”

Does the university curriculum impact the level of students' food safety knowledge?

“…For the identification of food safety knowledge gaps among students of different background, two groups of faculties were identified, namely food/health related faculties such as Food Technology, Veterinary Medicine and Medicine and non-food/health related faculties included Faculty of Agriculture, Economics and Faculty of Philology. Non-food/ health related faculties do not offer courses where food safety issues are discussed, and it is assumed that students' knowledge mainly originate from the previous formal (elementary and secondary schools) and informal education (Ovca et al, 2018), as well as from private home, family and friends, media, Internet, etc. (Byrd-Bredbenner et al, 2007;Lazou et al, 2012).…”

Place of Food Safety Education in the Philippine K to 12 Curriculum

“…Moreover, these FS topics are restricted to and taken by HE majors only. With this problematic treatment and placement of FS topics in the curriculum, it becomes imperative to develop a separate CG that is primarily designed for the delivery of FS education in classrooms, particularly in High School (Diplock et al 2017(Diplock et al , 2019Ovca et al 2018;Shearer et al 2013;.…”