Introduction: Diseases are of two types based on the etiological agents- food borne poisoning and food borne infections. Food poisoning is caused mainly due to Poisonous chemicals or other toxic substances present in food. Ingestion of contaminated drink or food with toxins or bacteria or chemical substances causes acute gastritis. The main problems faced by the students residing in hostels are quality of the food served, sanitation and cleanliness of the hostel, pure water supply and first aid facilities in case of need. Food directly impacts the health of the student and unsanitary food causes a negative outlook of the student which in turn impacts the students desire to stay in the hostel. Potentially risky procedures include preservation of leftovers in an unsanitary environment, reheating of food in a possible unsafe way and food preparation with unprotected wounds on their hands. Student education regarding food poisoning needs to be in focus in an effort to decrease diseases which are food borne. Methodology: A questionnaire-based study was conducted on 100 students residing in hostels throughout Chennai. The results were calculated by descriptive statistical analysis. The questionnaire contained 20 questions based both generally and on the symptoms of the disease Results and conclusion: Our survey towards the knowledge on food poisoning in hostels across Chennai, concluded that Food poisoning among hostellers is common around 69% and the incidence of food poisoning is reduced when the duration of stay in hostel exceeds 2 years. Also we found that it is very common in places where food is prepared in bulk. Whenever there is any compromise on the sanitation of food and cleanliness there can be an outbreak of food poisoning. Only appropriate awareness on this topic can influence the reduction in future food poisoning cases.