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Introduction Food safety in its process involving management of food preparation from its source until it is readily served to students. This study investigated the effectivity of cultural-based empowerment of school community through teachers, students and familiy collaboration to improve food safety behaviors in urban elementary school student.

Method This study using quasi experiment pre-post test with control group. The population in this study are all elementary school age children in Depok city. The number of samples in this research are 76 samples students and families for invervention group. The variables are knowledge, attitudes, and skills of food security on school-age children, as well as adequate nutrition and nutritional status.

Results The results showed that the most consumed food content by elementary school students Sawangan 03 during breakfast, lunch, and dinner are carbohydrates and protein. The result of research indicate that there are significant differences of knowledge, attitude, and skills in elementary school students Sawangan 03 after obtaining nutritional education implementation, with p value 0.000. The average knowledge of nutrient content in food and food safety increases after nutritional education.

Conslucion The results of research are in line with research showing an increase in knowledge about nutrition and food safety after intervention model collaboration of teachers, students, and family  (KOGUSIGA). Students follow activities enthusiastic and show an increase in food safety prevention behavior.