Survey: Individual Knowledge of Food Safety Practices in the Republic of Ireland

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* 1. How often do you cook a meal with raw chicken?

I almost never cook (Thank you for your time, but unfortunately you don’t meet a survey requirement)

I cook almost every day

I cook about once a week

I cook once a month

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* 2. When is the best time to buy raw chicken?

At the beginning of the shopping then shop for the rest

At the end of the shopping just before head home

Whenever as long as separate from other products

Does not matters

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* 3. You wash the chicken to:

Remove blood

Wash to be safe

I don’t normally wash

Remove odour

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* 4. For raw frozen chicken, how do you thaw before cooking?

I defrost them in the water in the sink

I defrost them in the fridge

I thaw them leaving overnight at room temperature

I don’t thaw, I cook from frozen

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* 5. How do you tell, your chicken is properly cooked?

Visual check

When juice run clear

I know by touching it

Length of cooking

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* 6. Recommended temperature for properly cooked chicken is…

At least 60 ℃ on the surface

At least 75℃ in the middle

At least 80 ℃ at the saucepan

I don’t know

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* 7. While the food is kept under refrigeration if the pathogen/bugs present in the food, they can….

Grow

not grow

be killed by cold temperature

Don’t know

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* 8. A meat thermometer or digital food probe can be used to determine if the meat is cooked

It is only for restaurant use

I confident I can decide with my own method

I have one, I am using it

It is a waste of money to buy one

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* 9. Food Safety Authority Ireland recommends that not to wash the chicken.

I aware that but I think no harm to wash the chicken

I never heard of

I aware that and cook without washing it

Without washing lose my confidence

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* 10. After buying the fresh chicken you should …

keep in the bottom of the fridge with the single airtight container

keep in the top shelf in an original packaging

keep in the fridge anywhere

marinades for few hours to improve taste

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* 11. I used a separate chopping board and knife to prepare raw meat and ready to eat food?

Not aware of

It doesn’t matter

I rinse them in between

Yes, I have a separate set.

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* 12. When I prepare the meal I first prepare…

Raw meat to allow time to cook

Salads and ready to eat food

Depend on the menu

Roots vegetable

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* 13. What is the recommended temperature for a freezer?

0 ℃

4 ℃

-18℃ or less

-4 ℃

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* 14. What is the recommended temperature for a refrigerator?

0 ℃

4 ℃

12 ℃

Below 0 ℃

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* 15. I use a mobile phone during handling raw chicken to

Search the recipe online

When the important incoming call

Go live on Facebook to share the recipe with friends

I restrict using mobile

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* 16. A refrigerator has three shelves, on which shelf do you think ready to eat food should be placed?

At the top shelf with protective cover

On the middle shelf

At designated shelf as long as not next to raw food

It doesn’t matter

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* 17. How do you clean your chopping board and knife after preparing raw chicken?

Wash with cold water and wipe dry

Wash with warm water and wipe dry

Wash with hot water and a washing up liquid then wipe dry

Wipe away with a wet towel

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* 18. While handling raw chicken when do you wash hands?

If my hands are dirty, I wash beforehand

I always wash my hand after handling raw chicken

I always wash hand before and between handling different food items

I don’t remember

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* 19. How do you clean your hands after handling raw meat?

Wipe them on a tea-towel, dishcloth, J-cloth

Rinse them under tap water

Wash them with ordinary soap and tap water

Wash them with antibacterial soap and warm/hot water?

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* 20. To wash your hands properly, after applying soap to wet hands, how long should you rub your hands together for?

At least 5 - 10 seconds

At least 10 - 15 seconds

At least 15 - 20 seconds

At least 20 - 30 seconds

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* 21. What should be done with leftovers foods?

Discard them immediately

Put in the refrigerator immediately and reheat before consuming

Store in kitchen and reheat before consuming

As long as they smell good, eat them

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* 22. Which of the bacteria is likely to present in poultry at the Irish supermarket?

A. Salmonella

B. Campylobacter

C. No idea

D. A and B

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* 23. Which is the most frequently reported gastrointestinal bacterial illness Irish population?

Salmonellosis

Campylobacteriosis

Listeriosis

I don’t know

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* 24. Which of the following chicken are free from Campylobacter?

Irish Chicken

Chicken from other EU countries

Organic Chicken

None of the above

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* 25. When you buy the chicken from supermarket Campylobacter can be present….

On the skin

Outside the packaging

Only inside the body cavity

All of the above

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* 26. Campylobacter contaminates kitchen wall, worktop and cookery can be effectively clean with following.

Antibacterial spray and wipe with a kitchen towel

Detergent and warm water using a kitchen towel

May not clean campylobacter can be resistant to the antimicrobial agent

Just wipe away with a kitchen towel

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* 27. Which of the following is most likely to become contaminated with Campylobacter?

Undercook chicken

Raw chicken

Medium cook steak

Do not know

A & B

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* 28. Chicken liver pate should cook medium done because of ….

It is free from bacteria

It is traditionally done that way

Added wine will kill off all the bacteria

Must cook through to be safe

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* 29. Campylobacter food poisoning symptom can be shown ….

Within an hour

Within 24 hour

Within 2 to 5 days

I don’t know

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* 30. Which group of people is most likely to get Campylobacteriosis after eating campylobacter contaminated food?

Elderly

Young children

Pregnant women

Individual with weak immune

All of the above

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* 31. Age:

18 to 25 years old

26 to 35 years old

36 to 50 years old

51 and above

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* 32. Gender

Male

Female

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* 33. Residence

I live in Ireland

I do not live in Ireland

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* 34. Place of residence

Countryside

City/Town

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* 35. Marital status

Living alone

Living with family

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* 36. The highest level of education obtained

No qualification

Primary school

Secondary school

University/ College/ Institute of Technology

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* 37. Gross annual income Euro €

Below 30,000

30,000 to 60,000

60,000 to 100,000

D 100,000 and above