Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 4 3/4 2019 06 30 145 145 EN Nader Akbari MSc, Department of Food Science and Technology, School of Nutrition and Food Sciences, Isfahan University of Medical Sciences, Isfahan, Iran. Saber Azami-Aghdash Tabriz Health Services Management Research Center, Health Management and Safety Promotion Research Institute, Tabriz University of Medical Sciences, Tabriz, Iran. Yousef Sohraby-Silabi Nutrition Research Center, Department of Food Science and Technology, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. AND Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. Dariush Jafarzadeh MSc, Iranian Center of Excellence in Health Management, School of Management and Medical Informatics, Tabriz University of Medical Sciences, Tabriz, Iran. Hossein Mohammadzadeh Aghdash Nutrition Research Center, Department of Food Science and Technology, School of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran. AND Student Research Committee, Tabriz University of Medical Sciences, Tabriz, Iran. 2018 11 03 2019 05 04 Food Safety and Hygiene (FSH) is defined as the proper degree of assurance that food will not cause sickness when it is served by the consumer. The objective of the current study was to assess the attitude and knowledge concerning with FSH among the students of Isfahan University of Medical Science (IUMS). This cross-sectional study was conducted in IUMS in 2018. Data were collected using a valid and reliable questionnaire on 331 students of IUMS who were selected through a stratified random sampling. In concerning with FSH and washing hands before food cooking; students had high attitude more than 79% and 65%, respectively. Also, participants had low attitude on other items (more than 60%). Besides, almost 99% of students had high knowledge about production and expiration date of food products. About 73% of students had lower knowledge about keeping bread in the refrigerator. Results revealed that there was a significant difference (p=0.01) between students' attitude and taking courses related to food safety and hygiene and year of university entrance (p=0.02). Furthermore, there was a substantial difference (p=0.02) between students' knowledge and their Field of study. Results showed that there was a focal point for imparting FSH education between students in order to increase their knowledge and attitudes level. Therefore, it is necessary to exactly determine how education and training may result in diminution in foodborne disease risk.   https://jfsh.tums.ac.ir/index.php/jfsh/article/view/145 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/145/92