Food Safety Quiz and Family Survey Discussion: Washing Raw Chicken Myth and Leftover Rules

Discussion: Food Safety Quiz and Informal Family Survey on Food Safety Myths

Before posting, take the Food Safety Quiz (https://food.unl.edu/free-resource/can-you-pass-food-safety-quiz) and keep track of your answers and score.

1. Take an informal survey of friends and family on a topic from Week 1 or 2, such as proper handwashing or a common myth. See whether they know the correct answer or believed the myth, and share what you learned.
2. Share your quiz results in general terms (you do not have to give your score) and whether anything surprised you.

The discussion should evolve through the week to cover food safety myths or improper practices you were not aware of before the course.

Original example for study purposes (about 310 words). Replace every bracketed item with your own quiz experience and survey results.

Part 1: Informal survey. I chose the myth that you should wash raw chicken before cooking it. I asked [number] friends and family members, ages [range], “Do you rinse raw chicken in the sink before cooking it, and why?” [Number] said they always wash chicken, usually because “that’s how my mother did it” or to remove slime and bacteria. [Number] said they never wash it, and [number] were unsure.

When I explained what I learned, most were surprised. Washing raw poultry does not make it safer; it splashes bacteria such as Salmonella and Campylobacter onto the sink, counters and nearby foods. In a 2019 USDA observational study, 60% of participants who washed raw poultry had bacteria in their sink afterward, and 26% transferred bacteria to a salad they prepared next (U.S. Department of Agriculture [USDA], 2019). The safe practice is to skip washing and cook poultry to an internal temperature of 165°F, checked with a food thermometer, which kills the bacteria. [Describe how people reacted and whether anyone plans to change.]

Part 2: Quiz results. Overall, I did [well / moderately well / not as well as I expected] on the Food Safety Quiz. The question that surprised me most was about [topic, for example, how long leftovers can safely sit out]. I had assumed [your assumption], but the guidance is that perishable food should not be left at room temperature for more than 2 hours, or 1 hour when it is above 90°F. [Add any other surprises.]

What I will change. After this exercise, I will [examples: stop rinsing chicken, use a food thermometer, refrigerate leftovers within 2 hours and wash hands for at least 20 seconds]. The survey showed me that many food safety habits are passed down through families, so sharing accurate information at home can prevent illness for the people we cook for.

References

U.S. Department of Agriculture. (2019). [Consumer research on washing raw poultry and cross-contamination]. Food Safety and Inspection Service. https://www.fsis.usda.gov

University of Nebraska–Lincoln Extension. (n.d.). Can you pass this food safety quiz? https://food.unl.edu/free-resource/can-you-pass-food-safety-quiz

More model assignments posted today

• Barbara's Bouquets decision-making method
• Benefits of project management
• Microsoft Project Unit 1 tutorial
• SPSS chi-square test of significance
• Employment laws and organizational culture
• Mindfulness and neuroleadership
• Emotional intelligence in diverse settings
• Personal identity and communication
• Criticisms of Freud's dream theory
• Probability rules for everyday decisions
• Climate change and emergency management
• Terrorism response and the Stafford Act
• Three-generation genogram guide
• Emotional intelligence case study
• APS, CRM and ERP comparison
• Hofstede power distance discussion
• Adolescent psychiatric assessment (Marissa)
• Nursing informatics and project management
• Crittenden County community health assessment