TABLE 2. Food safety knowledge survey questions and totals of participants who answered correctly Question and Multiple Choices (When "all of the above" is listed as a multiple choice option, it is the correct answer) Total (n = 197) Participants Who Answered Question Correctly Percentage of Participants Who Answered Question Correctly (%) The role of the board of health/public health regulations and legislation Q.1) A major role of a public health inspector is to: * conduct compliance inspections of food premises * educate and consult with food service personnel * prevent foodborne illness from occurring in food premises * all of the above 186 94 Q.2) The HACCP system involves: * a monitoring system to ensure control measures are in place * identifying critical control points * establishing control measures to reduce or eliminate risk * all of the above 189 96 Q.3) Which of the following is an example of a Critical Control Point (CCP) in preparing a boneless chicken breast? * Cooking the chicken until internal temperature reaches 74°C (165°F) 179 91 Q.4) A pathogen is a: * disease-causing microorganism 186 94 Q.5) Bacteria that cause foodborne illness: * cannot be seen, tasted or smelled 178 90 Q.6) Which of the following is a factor in bacterial growth? * Acidity * Time and temperature * Moisture * All of the above 170 86 Q.7) What is the correct way to determine the cooking temperature of hazardous food? * Inserting a probe thermometer into the thickest part of the food 195 99 Q.8) The Danger Zone is the temperature range between: * 4°C to 60°C (40°F to 140°F) 147 75 Food safety management principles i.e., HACCP-based principles Basic Microbiology Time and Temperature Continued on next page. July/August Food Protection Trends 261