Abstract

This study focused on evaluating food safety knowledge and practices of food handlers in university food courts (case study Nourahbint Abdulrahman university (in order to reach results that benefits researchers and interested persons in this field in the future, and benefits and help decision makers taking appropriate action. The study concluded that the HACCP procedures are inadequate in hospitality and hotel industry establishment facilities, besides, it concluded that the new nutritional system has no importance in many large food establishments.The study adopted the descriptive analytical approach using SPSS program in the process of analysis and hypothesis testing. The study concluded that the level of statistical significance for all phrases is equal to (0.000), which confirms that the factors mentioned in the statements corresponding to the study questions are all statistically significant.

Key words: Food safety; Food handler; Food courts; HACCP;Hazard; Critical control point