Foodborne illnesses are infections of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Common manifestations of foodborne diseases are vomiting, diarrhea, abdominal pain, fever, and chills. Most foodborne diseases are of acute onset, they happen suddenly, last for a short time and with spontaneous recovery without any treatment. Rarely, foodborne diseases may cause more serious complications. Definition of food safety is the degree of certainty that food will not cause illness or harm to the client when cooked, served, and consumed as advised. As it is currently hard for food manufacturers to maintain a pathogen-free supply, the home food preparer is a critical link in the circle for preventing foodborne disease. Therefore, home cooks must recognize how to reduce the presence of germs or their toxic substance in food. Literature on food safety issues (food safety knowledge, awareness, food handling practices, and self-reported behaviors) among consumers is limited. However, few studies have been done to assess students' food safety knowledge and behaviors.