| Poll / Description | Participants |
| MYTHBUSTERS HOME FOOD SAFETY Q U I Z IV You’re making roast chicken for a party and you’ve heard that bacteria like Salmonella can be a problem and lead to foodborne illness. How do you reduce the risk of making your guests sick? | 6 |
| MYTHBUSTERS HOME FOOD SAFETY Q U I Z III It is noon. You just made a pot of homemade vegetable beef soup for 7pm dinner. From a safety standpoint, is it OK to leave the soup out on your stovetop until you and your family sit down to eat? | 5 |
| MYTHBUSTERS HOME FOOD SAFETY Q U I Z II The best way to clean and sanitize a cutting board is: | 4 |
| MYTHBUSTERS HOME FOOD SAFETY Q U I Z You’re having a barbecue. How can you tell if the hamburgers are done and safe to eat? | 8 |
| Scariest Food Which food they're most concerned about when it comes to food safety. | 17 |
| Food Safety Poll Issue 003-2009 Did you Wash your hands with warm water and soap for 20 seconds before and after handling food. | 39 |
| Food Safety Poll Issue 002-2009 Did you use Fridge/Freezer Thermometers ? | 8 |
| Food Safety Poll Issue 001-2009 Did you use infrared food thermometer when you grill chicken? | 10 |
| Food Safety Poll Issue 002 2008 Does your business comply with general food hygiene legislation? Before trying to use these checklists it is important that the main requirements of the Food Safety (General Food Hygiene) Regulations, 1995 are met. | 19 |