APPENDIX (continued) Survey instrument Part IV: Please indicate how often you perform the following food safety behaviors by circling the corresponding number. 44. I wash my hands when starting shift 45. I wash my hands before putting on or changing gloves 46. I wash my hands after sneezing, coughing, or using a tissue 47. I wash my hands before and after handling raw food 48. I wash my hands after touching anything that may contaminate hands (chemicals, non-sanitized work surfaces, body parts) 49. I wash, rinse, and sanitize food contact surfaces between working with different types of food or ingredients 50. I cover and label food properly before storing or holding 51. I separate raw products from ready-to-eat products when preparing food 52. I check the internal temperature of food by inserting the thermometer's probe into the thickest part of the product 53. I use a thermometer to check the temperature of food at the completion of cooking 54. I use a thermometer to check the temperature of food at the completion of reheating 55. I use a thermometer to ensure that hot food is held at 135°F or higher and cold food is held at 41°F or less Never Rarely Sometimes Often Always 1 1 1 1 2 2 2 2 3 3 3 3 4 4 4 4 5 5 5 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 1 2 3 4 5 Part V: Demographic and Operational Information Please answer the following questions about you and the operation in which you work. 56. What is your age? years 57. What is your gender? A. Male B. Female 58. What is your ethnicity? A. Caucasian B. Hispanic or Latino C. African American D. Native American E. Asian F. Pacific Islander G. Other, please specify: ______________________________________________________ Appendix continues on next page 312 Food Protection Trends September/October