Take the Holiday Food Safety Survey
Holiday Food Safety Survey
As family and friends gather this holiday season, cooks will be preparing their favorite recipes in household kitchens all over America. But will they be spreading holiday cheer or germs that could make their guests sick? The Water Quality & Health Council invites you to take the Holiday Food Safety Survey to see how your answers compare to those submitted recently by 1,000 Americans. Then check out the Council’s Food Safety Tips (hyperlink to tips outlined in press release) and have a happy, healthy holiday season.
1. Restaurants have to pass food safety inspections regularly. If an inspection was conducted in your kitchen, do you think your kitchen would pass or fail?
2. Which, if any, of the following actions do you typically take after using the kitchen counter?
o Wipe off the counter with a napkin or towel
o Clean the counter with soap and water or traditional cleaning product
o Wipe the counter with disinfecting wipes
o Clean the counter with a green cleaning product
o Use a disinfectant on the counter
o Other (please specify)
3. How much bleach do you think is needed to effectively kill common foodborne germs?
o Full strength (undiluted bleach without water)
o One pint of bleach per gallon of water
o One cup of bleach per gallon of water
o One tablespoon of bleach per gallon of water
o One teaspoon of bleach per gallon of water
o Don’t know
4. For each of the following statements, please indicate whether you believe it is true, false, or if you don’t know.
o Chlorine bleach can be used to help kill the germs that cause foodborne illness, such as salmonella and e coli
o Green cleaners can be used to help kill the germs that cause foodborne illness, such as salmonella and e coli
o Traditional cleaners can be used to help kill the germs that cause foodborne illness, such as salmonella and e coli
o There is no difference between “cleaning” and “disinfecting.”
5. Please indicate your level of concern with each of the following this holiday season.
– Very concerned
– Somewhat concerned
– Not very concerned
– Not at all concerned
o Being around an annoying relative
o Getting sick from improperly prepared holiday food
o Getting stuck in traffic on the way to holiday gatherings
o Missing a flight to get home for the holidays
6. Holiday cooking introduces risks of foodborne illness as raw meats and vegetables are processed on various kitchen surfaces. Which, if any, of the following agents do you most trust to help you kill germs on kitchen surfaces?
o Traditional cleaners
o Green cleaners
o Chlorine-based disinfectants
o Other disinfectants
o None of these