Food Protection Trends - May/June 2014 - 165
(continued)
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
I wash my hands with soap and warm water before handling food.
I wash my hands with soap and warm water immediately after handling raw meat, raw poultry, or raw fish.
I wear an apron when handling food.
I wash and sanitize cutting boards and knives in between cutting different food products such as vegetables and chicken.
I clean fruits and vegetables by rinsing tender skinned items (e.g., grapes, strawberries, green peppers, tomatoes, spinach, etc.)
I wear gloves when I have cuts or burns on my hands.
I make sure food is cooked properly by using a food thermometer to measure the internal temperature.
I cook chicken, turkey, or duck until it reaches and internal temperature of 165°F.
I defrost foods using the refrigerator, microwave and/or running water.
I label and date all food items before storing them.
I let all dishes, glassware, and silverware air dry after they are washed.
I store all raw meat, poultry, and seafood away from ready-to-eat foods in the refrigerator.
I skip hand washing when it is not convenient.
I wear a hair net when handling food.
I thoroughly rinse fresh vegetables under running water before eating them.
Please circle the number that represents what you do at the Ronald McDonald House when you handle food.
1.
2.
3.
4.
5.
Never
Sometimes
Often
Always
Not Applicable
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
I wash my hands with soap and warm water before handling food.
I wash my hands with soap and warm water immediately after handling raw meat, raw poultry, or raw fish.
I wear an apron when handling food.
I wash and sanitize cutting boards and knives in between cutting different food products such as vegetables and chicken.
I clean fruits and vegetables by rinsing tender skinned items (e.g., grapes, strawberries, green peppers, tomatoes, spinach, etc.)
I wear gloves when I have cuts or burns on my hands.
I make sure food is cooked properly by using a food thermometer to measure the internal temperature.
I cook chicken, turkey, or duck until it reaches and internal temperature of 165°F.
I defrost foods using the refrigerator, microwave and/or running water.
I label and date all food items before storing them.
I let all dishes, glassware, and silverware air dry after they are washed.
I store all raw meat, poultry, and seafood away from ready-to-eat foods in the refrigerator.
I skip hand washing when it is not convenient.
I wear a hair net when handling food.
I thoroughly rinse fresh vegetables under running water before eating them.
Section 4
Please answer the following questions about yourself
1.
2.
3.
4.
5.
6.
7.
8.
9.
Please indicate your gender:
a. Male
b. Female
What is your current age
How long have you been volunteering at Ronald McDonald House?
How often do you volunteer at the Ronald McDonald House?
Do you have a regular time you volunteer at the Ronald McDonald House?
Have you ever received any food safety training?
Please specify the type of training you have received.
Are there any areas about food safety you would like to know more about?
Other?
foodprotection.org
Food Protection Trends
165
http://www.foodprotection.org
Food Protection Trends - May/June 2014
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2014
Table of Contents
Food Protection Trends - May/June 2014 - Cover1
Food Protection Trends - May/June 2014 - Cover2
Food Protection Trends - May/June 2014 - Table of Contents
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Food Protection Trends - May/June 2014 - Cover3
Food Protection Trends - May/June 2014 - Cover4
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