Food Safety Culture and Education: A Cross-Sectional Study in Southern Italy

At present, food safety culture (FSC) is a strategic dimension of food management systems, as established by EU Regulation 2021/382. Understanding how individual and organizational factors influence the safety climate is essential for designing effective training interventions. A cross-sectional observational study was conducted in Southern Italy from March to September 2025 among 216 workers from 52 food businesses located in the provinces of Bari and Barletta-Andria-Trani, using a questionnaire based on a validated scale, which is structured into five dimensions of leadership, communication, commitment, risk awareness, and resources. Descriptive analyses, χ² tests, and multivariate logistic regressions were conducted to identify predictors of positive perceptions. The overall climate was positive for 82.9% of the sample. The strongest dimensions were leadership (88.4%), communication (86.1%), and risk awareness (84.7%), while resources were identified as a critical area (41.2% of respondents perceived deficiencies, especially in personnel and infrastructure). Overall, the results confirm that FSC is significantly influenced by ongoing training, cultural awareness and job stability. Resource-related challenges indicate a need for greater management investment to concretely support food safety practices.