Cooking practice is particularly important for registered dietitian and nutrition teacher to promote eating education, Shokuiku. However, cooking practice involves the risk of food poisoning. We thus attempted to teach students that risk countermeasures (human and technological interventions) can ensure the promotion of eating education, through studying the risk management of food poisoning in a cooking practice. As human interventions, students were instructed to : “use a sink, cooking table, cutting board and cooking equipments prepared specifically for raw meat and fish", “measure the inside temperature of cooked meat or fish keeping 75℃ for at least 1 minute using a food thermometer", “wash and sterilize hands twice when touched raw meat or fish" and “not to leave cooked or uncooked food out for longer than 30 minutes at room temperature". As technological interventions, the layout of cooking tables was changed, kitchen exhaust systems were renovated, and other equipment necessary for human interventions were installed. More than 90% of the students responded that these human and technological interventions should be employed at general cooking practice. However, students who responded that the food thermometer and sink/cooking table for raw meat and fish are “needed equipment" at their own cooking practice, accounted for only 65 . 7 and 47 . 1%, respectively.

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