الفهرس 
INTRODUCTION AND RATIONALEOnly 14 pages are availabe for public view
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Abstract
Food safety is a critical issue. Safe food is defined as not causing harm or illness to the consumer. Food safety is a basic need but there is a danger that it may be overlooked in the development of effective and efficient processes.
Health education supports the creation of conditions for change, the growth competence of individuals and groups in an independent action for health at different levels of the organization of social life.
Food mishandling is more common in some consumer groups than in others. In particular, young adults (ages 18-29), men and individuals with education further than high school are more likely to engage in risky food handling than others are.
The risky food-handling behaviour of this consumer group is not directly reflected in reported morbidity and young adults typically are not considered to be “at risk” for foodborne illness. The consequence, however, of such unhygienic food practices becomes even more serious once they are in charge of providing care for other household members who are at increased risk, such as young children and ageing parents.
Therefore, we conducted this study to review food safety knowledge and food handling practices and the impact of health education program on both knowledge and practices.
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