Appendix Section 1 Please circle the number that indicates the extent of your agreement with the following statement: 1. 2. 3. 4. 5. Strongly Disagree Disagree Neither Agree nor Disagree Agree Strongly Agree 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. I think that food is always safe to eat. Foodborne illness can be life threatening. I think people can get sick from eating unsafe food. The odds of developing a foodborne illness are very small. Proper food safety practices reduce bacteria growth. Proper food safety practices reduce food poisoning. The chances of getting sick from unsafe food are very small. I feel confident in my ability to cook food to safe temperatures. I feel confident I could store food at safe temperatures. I feel confident in my ability to clean and sanitize equipment and utensils properly. It is safe to leave cooked meats and poultry at room temperature. I feel confident in my food safety knowledge. All individuals are equally as likely to develop a foodborne illness. I think that children are more susceptible to foodborne illness. Everyone should be concerned about food safety. I want to learn more about food safety. Section 2 For the following statements, please circle T or F to indicate if each statement is true or false. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Chicken must be cooked to 150°F to be considered safe. Ready-to-eat foods such as frozen vegetables and appetizers must be cooked to 135°F. It is ok to mix batches of food that have been cooked at different times. Leftover foods are safe to eat if they are reheated to 145°F. It is safe to heat food by placing it directly into a chafing dish or steam table. After meat or poultry has been cooked, it is safe to leave it at room temperature. Hot foods should be held at a temperature of 135°F or above until they are served. Refrigeration of foods completely stops the growth of microorganisms. Cutting boards and knives do not have to be sanitized in between cutting different food products, such as vegetables and chicken. It is ok to serve cooked chicken on the same plate that held the raw chicken without washing the plate. You should wash your hands with hot, soapy water for at least 20 seconds before preparing food. Wearing clean gloves is a substitute for hand washing. It is ok to work with food if you have a fever. It is important to wear proper hair restraints when preparing food. Section 3 Please circle the number that represents what you do at home when you handle food. 1. 2. 3. 4. 5. 164 Never Sometimes Often Always Not Applicable Food Protection Trends (continued) May/June