Pengaruh Pengetahuan Food Safety terhadap Perilaku Higiene Mahasiswa Pendidikan Tata Boga

Food safety is an important determinant of public health, especially in the culinary vocational education environment which is full of risks of biological, chemical, and physical contamination. The practice kitchen in the Culinary Education Study Program functions as a micro-environment that has the potential to become a source of the spread of foodborne diseases if hygiene practices are not applied consistently. However, the empirical relationship between food safety knowledge and student hygiene behavior in the context of environmental health is still limited in Indonesia. This study aims to analyze the influence of food safety knowledge on the hygiene behavior of Culinary Education students with an environmental health approach. The study uses an analytical quantitative design with a cross-sectional approach. The research sample was 50 respondents who were selected by purposive sampling. Data were collected using a WHO–FAO standard-based questionnaire covering biological, chemical, physical, temperature control, cross-contamination, and HACCP principles. Data analysis was carried out using simple linear regression. The results of the analysis showed that there was a significant influence of food safety knowledge on student hygiene behavior (p=0.001). Food safety knowledge has a real effect on the hygiene behavior of Culinary Education students. The integration of food safety as a core competency in the culinary vocational curriculum and strengthening the campus environmental health system is the key to preventing food-based diseases.