The purpose of the current cross-sectional research is to analyse the contribution of formal education and training in the field of food safety management. A combination of different approaches and research methods was applied. The findings revealed that formal education is suitably planned, although it does not evenly consider all aspects of food safety along the food supply chain. In addition, it does not make an individual sufficiently sensitive regarding his/her perception towards food-related health hazards. The concepts of the food supply chain and of shared responsibility for food safety are not known among the respondents. At the end of formal vocational education, elements of the preventive food safety management system (HACCP) are poorly known and / or misinterpreted. Catering students differ significantly from other students enrolled in food-related programmes regarding knowledge, attitudes, and practical work. Focused workshop-based educational intervention was proven to be an effective method of teaching in which both the knowledge and perspectives of the target group can be influenced. The impact of formal education on the knowledge regarding new technologies is weak and selective. At several levels, the teacher is identified as the key person in achieving the learning objectives. However, the approach in which the teacher himself/herself is taking care and responsibility for food safety actions deprives the students of this kind of practical experience during their formal education. The findings of the current research should be considered by the providers of education and training regarding the critical points of the existing approach. The findings could also assist food safety and educational policy makers regarding the education of food handlers.