Introduction: Ensuring food safety is a fundamental task of public health, as improper food handling can lead to foodborne illnesses and seriously endanger population health. Young adults, particularly students, often assume responsibility for independent food preparation for the first time; therefore, their knowledge of food hygiene and consistent adherence to hygienic measures are crucial. Purpose: To examine the hygienic practices of Slovenian students preparing food independently in dormitory kitchens and to assess their knowledge, attitudes, and behaviours related to food safety. Methods: The study employed a quantitative approach using an anonymous online questionnaire developed on the 1Ka platform. The questionnaire comprised four thematic sections: (i) demographic data, (ii) knowledge, (iii) attitudes, and (iv) behaviours regarding food safety. Data were analysed using the statistical analysis software IBM SPSS Statistics. To examine differences between groups, the chi-square test and the Mann–Whitney test were applied (p < 0.05). Results: A total of 297 students from various Slovenian universities participated in the survey. More than half of the respondents (58.2 %) reported that they had not been introduced to food safety topics during their studies. Students demonstrated a good understanding of basic hygienic practices, such as hand hygiene, separation of raw and cooked foods, and proper storage of leftovers. However, shortcomings were identified in specific areas related to food thawing procedures, the use of kitchen sponges, and meat storage. Statistically significant differences were observed in several sections of the questionnaire according to field of study, year of study, frequency of self-prepared meals, and living environment. Students from health and natural science fields, those in higher years of study, and those who cook more frequently showed higher levels of knowledge, better attitudes, and more appropriate hygienic behaviours. Nevertheless, these differences were not pronounced enough to fully confirm the proposed hypotheses. Discussion and conclusion: The results indicate that students possess a basic understanding of the importance of food safety; however, their behavior often deviates from recommended practices. The lack of formal education in food safety is reflected in inappropriate habits such as infrequent sponge replacement, improper meat thawing, and inadequate food storage. Nevertheless, most students express a positive attitude toward safe food preparation and willingness to improve their practices. The findings emphasize the need for greater awareness of food safety, integration of related content into study programs, and targeted educational activities in student dormitories. Enhancing students’ knowledge and behaviors could significantly contribute to reducing the risk of foodborne diseases.
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