POR Registration No: POR-035-17
Contract # HT372-173301/001/CY
Contract Award Date: 2017-10-06

Final Report
SURVEY OF CANADIAN'S KNOWLEDGE AND BEHAVIOURS
RELATED TO FOOD SAFETY

Prepared for
Health Canada
For more information on this report, please email:
HC.cpab.por-rop.dgcap.SC@canada.ca

May 9, 2018

Prepared by
The Strategic Counsel
21 St. Clair Ave E., Ste. 1100
Toronto, Ontario M4T 1L9
Tel: 416-975-4465 Fax: 416-975-1883
Email: info@thestrategiccounsel.com
Website: www.thestrategiccounsel.com

Ce rapport est aussi disponible en français.

SURVEY OF CANADIAN'S KNOWLEDGE AND BEHAVIOURS RELATED TO FOOD SAFETY
Final Report

Prepared for: Health Canada
Supplier Name: The Strategic Counsel
May 2018

This public opinion research report presents the results of an online and telephone survey conducted by The Strategic Counsel on behalf of Health Canada. The research study was conducted with 2,814 Canadians between December 2017 and January 2018.

Cette publication est aussi disponible en français sous le titre: ENQUÊTE SUR LES CONNAISSANCES ET LES COMPORTEMENTS DES CANADIENS EN MATIÈRE DE SALUBRITÉ ALIMENTAIRE.

This publication may be reproduced for non-commercial purposes only. Prior written permission must be obtained from Health Canada. For more information on this report, please contact Health Canada at HC.cpab.por-rop.dgcap.SC@canada.ca or at:

Communications and Public Affairs Branch
Health Canada
1576 Jeanne Mance Building, 200 Eglantine Driveway
16A1-11 Laurier Street
Ottawa, ON K1A 0K9

^©Her Majesty the Queen in Right of Canada, as represented by the Minister of Health Canada, 2018

Table of Contents

I: Executive Summary - 1

A. Context - 2

B. Key Findings - 3

1. Awareness and Knowledge of Food Safety and Food-borne Illness - 3

2. Food Safety Behaviours - 4

3. Communications - 5

4. High Risk Groups - 6

C. Conclusions and Recommendations - 6

II: Introduction - 9

A. Background - 10

B. Research Objectives - 10

C. Target Audiences - 10

D. Methodology - 11

1. Rationale for the Multi-Modal Approach - 11

2. Sample Design - 12

3. Questionnaire Design and Pretesting - 12

4. Fieldwork - 12

E. Note to the Reader - 13

III: General Perceptions - 14

A. Confidence in the Food Safety System - 15

B. Most Important Food Safety Concerns - 16

C. Confidence in Amount of Information about Food Safety - 17

IV: Awareness and Knowledge - 19

A. Awareness of Food-Related Subjects - 20

B. General Perceptions of Food Poisoning - 21

C. Knowledge of Issues Related to Food-Borne Illnesses - 23

D. Groups at Greater Risk - 24

E. Perceived Risks Associated with Various Foods - 25

F. Perceptions of Best-Before and Expiry Dates - 26

G. Refrigerator Temperatures - 27

V: Food Safety Behaviours - 28

A. Hand-Washing - 30

B. Handling Meat and Poultry - 31

C. Preparing Frozen, Breaded Chicken Products - 33

D. Washing Fruits and Vegetables - 34

E. Following Cooking Instructions - 35

F. Eating Eggs with Runny Yolks - 35

G. Washing Re-usable Grocery Bags - 36

H. Using Food Thermometers - 36

I. Cleaning Food Preparation Surfaces - 37

J. Refrigeration of Foods - 38

K. Handling Leftovers - 39

L. Checking the Refrigerator Thermometer - 40

VI: Communications - 41

A. Sources and Areas of Interest Related to Food Issues - 42

B. Sources of Information during an Outbreak - 43

C. Effectiveness of Detailed Articles, Brochures and Social Media - 44

1. Use of Social Media - 48

D. Trusted Sources of Information - 50

VII: High-Risk Groups - 51

A. Self-Rated High Risk Groups - 52

B. Precautions Taken to Prevent Food-Borne Illnesses - 53

C. Types of Precautions Taken - 54

D. Main Sources of Information for High Risk Groups - 55

VIII: Appendix - 57

A. Call Dispositions - 58

B. Telephone Survey - 59

C. Online Survey - 81

1. Executive Summary

This report details the findings, key insights and conclusions from a survey of Canadians which was undertaken on behalf of Health Canada during the period from December, 2017 to January, 2018 with the aim of assessing public awareness, attitudes, knowledge and behaviours related to food safety and food-borne illnesses, commonly known as food poisoning. The results from this research are tracked against those from a previous, benchmark survey on this topic which was undertaken in 2010. However, some modifications to the methodology mean that not all data is directly comparable across the two waves of surveys. Readers should take note of these changes, which are detailed in the Methodology section of this report, as they are relevant in some cases to interpreting apparent shifts or trends in public attitudes and opinions between 2010 and 2018. Going forward, the current survey findings represent the 'new' benchmarks with respect to consumer attitudes and behaviours on food safety.

A. Context

According to the Government of Canada's own statistics a total of 4 million (or 1 in 8) Canadians are affected by a domestically acquired food-borne illness every year, resulting in approximately 11,500 hospitalizations and some 240 deaths. Scientists have identified hundreds of different food-borne illnesses, some of which are quite rare while others are much more common. Among the most common pathogens are norovirus, salmonella and listeria which, combined, account for an estimated 1.2 million episodes of domestically acquired food-borne illnesses and just over 2,000 hospitalizations annually. ¹

Food-borne illnesses can be serious and even fatal in some cases although most individuals will experience only short-lived symptoms and recover fully. Nevertheless, some people are more vulnerable both in terms of their likelihood of contracting food poisoning and of becoming seriously ill, including infants and young children, pregnant women, senior citizens and people with weakened or compromised immune systems such as those with chronic diseases or conditions (i.e., cancer, liver disease and AIDs) and those undergoing certain medical treatments such as chemotherapy. In some instances, food-borne illness can result in long-term health issues including kidney damage, arthritis or heart problems. But, the good news is that it can often be prevented by taking a number of simple steps when preparing and handling food, by washing hands and cleaning kitchen surfaces, separating raw foods from cooked foods to avoid cross-contamination, cooking foods according to instructions and proper internal cooking temperatures, and chilling foods or leftovers within two hours.

Educating the public about food safety is essential to reducing cases and outbreaks of food-borne illnesses that continue to occur throughout the population, and is of particular importance for those at greater risk of contracting food poisoning. Indeed, the majority of food poisoning cases are preventable with proper and consistent safe food handling practices and avoidance of certain high risk foods. Raising public awareness about the extent to which one's own behaviours are a contributing factor to food-borne illness can go a long way towards reducing outbreaks, specifically education around both the risks and some very basic prevention strategies.

In 2009, Health Canada launched a multi-year social marketing strategy (The Safe Food Handling Marketing Campaign) to increase awareness and knowledge of the health risks associated with unsafe food handling practices and food poisoning for the above-noted vulnerable populations, emphasising their at-risk status (i.e. why they are at higher risk and what this means for them). Over the intervening years, Health Canada's Marketing Division has undertaken additional outreach activities, including:

• Print and web-based content for various audiences;
• Targeted outreach activities to health professionals and other intermediaries;
• National multi-media advertising campaigns;
• Promotion of food safety messages through partners;
• Public relations activities; and
• Baseline public opinion research (2010).

The Survey of Canadians' Knowledge and Behaviour Related to Food Safety (2010) referred to above was originally undertaken to identify the extent to which 'at-risk' Canadians are aware of food safety practices. That survey aimed to address issues regarding the lack of clarity surrounding individuals' abilities to self-identify as being at greater risk due to age, medical conditions, or other factors. It also focused on pinpointing knowledge gaps related to proper food handling and storage practices among 'at-risk' populations and determine how these groups wanted to receive information on proper food handling and storage practices.

Health Canada recognizes that being effective in changing food safety behaviours requires continuous interventions which must be reinforced on a regular basis. As such, the 2017-18 public opinion research was designed to inform the existing campaign, helping to ensure approaches, messages and tactics reflect the current knowledge, behaviour and opinion landscape of targeted populations. The 2018 survey builds off the previous research with the key objectives being to:

• Assess public awareness and knowledge on food safety;
• Measure individuals' ability to self-identify their risk status for food-borne illness;
• Evaluate consumers' knowledge of food safety practices and understand where there are gaps;
• Examine food safety behaviours of the general public and "at-risk" individuals;
• Identify how and where the general public and "at-risk" individuals would like to receive information on the topic, including which sources they trust the most; and
• Assess the awareness of specific food-borne illnesses and specific foods to avoid.

B. Key Findings

As a backdrop to the key results found in the 2018 survey, it is important to underscore that Canadians continue to express reasonably high levels of confidence in Canada's food safety system. Overall, most feel that they have sufficient information to be able to protect themselves from food-borne illnesses and food poisoning, although those with compromised immune systems and pregnant women are somewhat less likely to hold this view.

1. Awareness and Knowledge of Food Safety and Food-borne Illness

Awareness of food safety-related issues is fairly high across the board. In particular, campaigns stressing the importance of handwashing have clearly broken through with over nine-in-ten Canadians saying they have heard something about this issue or practice. At the same time, awareness of safe food handling appears to have fallen off in the 8-year period between the benchmark and this current survey. Although a majority say they have heard at least something about this issue (almost two-thirds), this represents a drop from almost three-quarters who said the same in 2010.

Awareness of listeria has also plummeted, from over half when the survey was undertaken in 2010, just two years following a very serious outbreak, to just over one-third currently. This result is not surprising as we would expect awareness of specific food-borne pathogens to fluctuate year-over-year depending on the severity of outbreaks and extent of national or regional media attention on this issue. Further to this point, the 2008 listeriosis outbreak was widespread with 57 confirmed cases, resulting in 22 deaths. Subsequent outbreaks have occurred, but they have been more limited. For example, in early 2016, the Public Health Agency of Canada reported 14 cases of listeria, in 5 provinces, resulting in all cases being hospitalized. While 3 people died, it was not determined if listeria contributed to the cause of these deaths. ²

While the vast majority of Canadians understand that cases of food poisoning can range from mild to severe and, in some instances, can result in hospitalization, there is a small contingent (about one-in-ten) within three of the four 'at risk' groups (excluding seniors) who tend to downplay the potential issues and complications that can arise. This suggests a continued need for communications on the true impacts of food poisoning to pregnant women, parents of young children and immunocompromised individuals.

Knowledge of the sources and causes of food poisoning is also reasonably good as the majority of respondents recognize that most cases of food poisoning occur as a result of unsafe food handling or cooking practices in the kitchen. At the same time, results suggest that Canadians could benefit from messaging that reinforces vigilance about food safety practices in the home, as Canadians are much more inclined to think that the vast majority of food poisoning cases are contracted in restaurants or from take-out foods rather than from unsafe practices in their own home (by a ratio of about 3:1).

Although Canadians' are generally knowledgeable of the issues related to food-borne illnesses, there continue to be some significant gaps. In particular, Canadians continue to be uncertain about whether the look, taste or smell of a food is any indication that it could cause a food-borne illness - about half say this is true, a marker which has not moved significantly since 2010, however this belief has decreased among seniors. In addition, interpretation of best before dates which appear on food packages is a cause for confusion with Canadians expressing mixed views on whether the data suggests when a food becomes unsafe or when it simply loses its freshness. In particular, seniors are more likely (88%) to view foods as safe to consume past the best before date. A modest level of confusion is also apparent when it comes to Canadians' understanding of the appropriate temperature at which refrigerators should be set. While two-in-five accurately suggest a temperature setting between 2 and 4 degrees Celsius, a significant proportion (about one-quarter) simply don't know. Seniors in particular, have a gap in knowledge regarding safe temperatures.

2. Food Safety Behaviours

As in 2010, most Canadians conduct themselves in a safe manner when it comes to food handling and food preparation. However, there are some exceptions.

On the positive side, handwashing before preparing food or after handling raw meat, fish or frozen breaded chicken products is fairly routine. Most also wash fresh fruits and vegetables, closely follow cooking instructions, clean the surfaces on which they prepare foods, and refrigerate leftover food within two hours of cooking.

Findings are more mixed in other areas however. For example, many people do not make a regular practice of washing reusable grocery bags, using a food thermometer to determine if the recommended temperature has been reached. And small, but still concerning, numbers of Canadians continue to defrost meat or poultry at room temperature rather than in the fridge. In fact, this practice has increased among pregnant women (21% to 39%) and parents of young children (27% to 39%) over the past 8 years, and is thus now particularly high among these high risk groups.

Other practices such as putting meat, poultry and fresh produce in the same shopping bag, keeping leftovers after they've been reheated, and eating eggs with runny yolks are also common among a minority of Canadians. And, as with defrosting meat at room temperature instead of the fridge, some of these practices are in fact more common among the 'at risk' groups - just under half of pregnant women admitted to eating eggs with runny yolks and one-third in this group also keep remaining leftover food after it has been reheated once. While most Canadians do put meat, poultry and seafood on the bottom shelf of their fridge or in a special drawer, for a large number of people (40%), this is not a regular practice.

There are also misperceptions relating to frozen, breaded chicken products among slightly more than one-third of Canadians, who are of the view that these are pre-cooked products that require re-heating only. The perceptions among the target groups are particularly concerning on this subject, especially for seniors where just under half (46%) consider that these products are pre-cooked. Significant proportions of parents with young children (41%) and those with compromised immune systems (40%) also hold his view.

In line with the 2010 results, many in the higher risk groups do not view themselves as being at greater risk for complications from food poisoning. Although the plurality (just under half) of parents with children 5 years of age or younger consider their young child to be at greater risk, a majority say they are unsure (20%) or believe they are not (32%). Relatively few (fewer than one-in-five and in some cases one-in-ten) of those with compromised immune systems, pregnant women and seniors definitively feel they are at greater risk. The majority are uncertain or say they are at not greater risk.

3. Communications

There is a clear demand for more, and more detailed, information on safe food handling and particularly among at-risk groups (31-33%) as compared to the general public (18%). Many Canadians support developing and distributing detailed articles and brochures, although perceptions of the effectiveness of the latter as a vehicle for providing information on safe food handling has declined since 2010.

As expected, the media landscape has dramatically shifted since 2010 with a significant increase in the numbers of Canadians who now access information pertaining to food safety on the Internet. A significant proportion of seniors (42%) still cite newspapers as a preferred medium, although this has decreased from 2010 (64%). While reliance on traditional media has declined it remains a highly relevant vehicle for getting information out to the public during an outbreak of a food-borne illness.

The power and reach of social media has also grown significantly between 2010 and 2018, although as with other media, usage varies markedly across various sub-groups. At the same time, it is notable that almost two-thirds of seniors (62%) who were surveyed online as one of the 'at risk' groups indicated they have a Facebook account, while almost one-quarter (23%) were also on YouTube. This may be an instance where the use of an online panel to reach this particular segment of the population skews the results on questions related to social media usage in an upward direction. One might expect that all panellists, regardless of age, would exhibit a greater propensity for a range of online activities.

4. High Risk Groups

As was the case in 2010, significant percentages of those who self-identified as being in one of the defined high risk groups (i.e., people with compromised immune systems, pregnant women, and seniors) did not necessarily consider themselves to be at substantially greater risk of food poisoning relative to the average person. At the same time, in contrast to the other 'at risk' target groups, the majority of parents (68%) felt their child (5 years of age or younger) was at greater risk for complications from food poisoning.

Among those who do consider themselves, or their young child, to be at greater risk from food poisoning, a majority in each of the target groups say they are taking precautions to protect themselves (or their child). When probed on the types of precautions they take to protect themselves from food poisoning, results illustrate that there are a wide variety of actions taken, including cleaning food preparation surfaces, washing fruits and vegetables, using different cutting boards to avoid cross-contamination, defrosting meat and poultry in the refrigerator and avoiding certain higher risk food. These results were largely consistent across the 'at risk' groups.

C. Conclusions and Recommendations

There is a clear demand for more, and more detailed, information on safe food handling, particularly among the at-risk groups (34-37%) as compared to the general public (28%), based on the proportion of respondents who are less inclined to agree with the statement I feel I have enough information about food safety and how to protect myself and my family from food-borne illness and/or food poisoning. Beyond consumers' own self-evaluation, it is apparent from their responses to questions probing the frequency of safe food handling, preparation and storage practices that there is also a need to reinforce or remind the public of some of the less well-known or understood ways to minimize exposure to food-borne illnesses.

The results of this survey also suggest an 'out of sight … out-of-mind' tendency among the public with regards to safe food handling in general, food-borne illness and listeria in particular. In the absence of sustained messaging related to food safety, it is likely that consumer vigilance may lapse, especially with respect to specific food safety practices that have not yet become normalized or habitualized. Given that messaging around handwashing appears to have been broadly internalized, upcoming educational campaigns could focus more directly on four specific areas:

• Broadening consumers' understanding and awareness of the types of foods that tend to be more commonly associated with food-borne illnesses such as listeria or salmonella, including canned and raw seafood, deli meats, raw eggs, unpasteurized cheeses, sprouts, unpasteurized juices, some root vegetables and fruits such as melons, and uncooked flour. Without undermining the public's confidence in agriculture or the agri-food industry or in Canada's food safety system, which is reasonably good, the focus of educational and awareness-raising activities should underscore the significant role that consumers have to engage in more self-protective behaviours;
• Related to the above point, it is important to remind Canadians of continued vigilance in terms of consumer hygiene in the home, with respect to food handling, preparation and storage. In particular, a heavier emphasis needs to be placed on driving wider behaviour change in the following areas:
• Washing reusable bags;
• Using food thermometers to check that foods have reached the recommended temperature;
• Rinsing poultry before cooking;
• Proper storage, defrosting and reheating of foods, including meat, poultry and seafood/leftovers; and
• Risks associated with eating eggs with runny yolks;
• Developing highly targeted communications to the 'at risk' groups to further sensitize them to food safety issues. Seniors and women who are pregnant or likely to be so within the next year should be prioritized given that a majority in each case do not consider themselves to be at any greater risk from food poisoning. At the same time, continued outreach should target parents of young children and those with compromised immune systems to ensure ongoing safe food handling practices. Notably, for those with compromised immune systems, the issue is not so much one of awareness of their 'at risk' status (although there are additional opportunities to increase basic awareness and understanding), but more the fact that just over one-third (35%) are not taking precautions beyond what anyone else might do to protect themselves from food poisoning; and
• Raising awareness of appropriate cooking techniques specifically related to frozen breaded chicken products, across the board - among the general public and 'at risk' groups. While most consumers recognize that these products need to be fully cooked there is a sizeable proportion of the population, ranging from one-third (the general public) to close to one-half (seniors) who consider these products to be pre-cooked and only requiring reheating. Messaging to reinforce that these products should be treated in the same way as raw poultry should be reinforced, including emphasis on following the directions on the package.

As expected, the media landscape has dramatically shifted since 2010 with a significant increase in the numbers of Canadians who now access information pertaining to food safety on the Internet. A significant proportion of seniors (42%) still cite newspapers as a preferred medium, although this has decreased from 2010 (64%). While reliance on traditional media has declined it remains a highly relevant vehicle for getting information out to the public during an outbreak of a food-borne illness. Notably, few among the general public cite product labels or packaging among their main sources of information on food safety, although reliance is significantly higher among each of the four 'at risk' groups. This suggests there may be opportunities to work with industry partners to develop key food safety-related messages that could appear on the label or packaging, resulting in higher visibility and impact as they reach consumers at the time of purchase and/or use of the product.

Many Canadians support developing and distributing detailed articles and brochures, although perceptions of the effectiveness of the latter as a vehicle for providing information on safe food handling has declined since 2010.

The power and reach of social media has also grown significantly between 2010 and 2018, although as with other media, usage varies markedly across various sub-groups. At the same time, it is notable that almost two-thirds of seniors (62%) who were surveyed online as one of the 'at risk' groups indicated they have a Facebook account, while almost one-quarter (23%) are also on YouTube. This may be an instance where the use of an online panel to reach this particular segment of the population skews the results on a question related to social media usage in an upward direction. One might expect that all panellists, regardless of age, would exhibit a greater propensity for a range of online activities.

Statement of Political Neutrality
I hereby certify as Senior Officer of The Strategic Counsel that the deliverables fully comply with the Government of Canada political neutrality requirements outlined in the Communications Policy of the Government of Canada and Procedures for Planning and Contracting Public Opinion Research. Specifically, the deliverables do not include information on electoral voting intentions, political party preferences, standings with the electorate or ratings of the performance of a political party or its leaders.

Signed:
Donna Nixon, Partner

Footnote 1:
Government of Canada, Yearly food-borne illness estimates for Canada

Footnote 2:
https://www.canada.ca/en/public-health/services/public-health-notices/2016/public-health-notice-update-outbreak-listeria-infections-linked-packaged-salad-products-produced-dole-processing-facility-springfield-ohio.html.

II. Introduction

A. Background

In its role to ensure the safety of all foods produced and/or distributed within the Canadian food system, Health Canada has launched a social marketing strategy to help increase awareness and knowledge of the health risks associated with unsafe food handling practices and food poisoning within Canada. A specific focus has been on targeting vulnerable populations who are at a greater risk for food-borne illnesses. Educating these groups, and the broader population, on the health risks associated with unsafe food handling processes as well as food poisoning is a key component of Health Canada's ongoing efforts to change food safety behaviours.

This public opinion research (POR) study was undertaken to inform Health Canada's multi-year Safe Food Handling campaign by providing further information to ensure the messaging and tactics reflect an understanding of the current knowledge and behaviours of the targeted audiences.

B. Research Objectives

The research program was designed to track data from 2010 and explore new issues and areas of interest related to food safety, as follows:

• Assess the level of awareness and knowledge concerning food safety;
• Measure individuals' awareness of their status as "at-risk" for complications from food-borne illness;
• Assess knowledge of methods one can employ to improve food safety;
• Examine current food safety behaviours of the general public and "at-risk" individuals;
• Determine where and how various audiences would like to receive their food safety information, and which information sources they trust most; and
• Measure awareness of specific foods they should avoid and specific food-borne illnesses.

C. Target Audiences

The key target audiences for this research included the general population and four "at risk" defined by Health Canada which were also the focus of the 2010 research program:

• Older adults, aged 60 and older;
• Pregnant women and those who expect to become pregnant within the next year;
• Parents of children aged 5 and younger;
• Those with a compromised immune system, such as diabetes, cancer or heart disease; and
• The general public, aged 18 years and older.

D. Methodology

In 2010 this survey was undertaken by telephone among 1,536 Canadians. Four 'at risk' target groups and a general public comparison group were included in the survey. In 2018 a decision was taken to update both the survey instrument and reconsider the methodology. A mixed-mode approach was employed, utilizing both online (to target the 'at risk' groups) and telephone (for the general population) methodologies. A more detailed explanation of the rationale for this change in the methodology is provided below. In total, 2,814 Canadians completed interviews either by telephone (n=1,201) or online (n=1,613). Appendix A contains the Call Dispositions and details on the response rate for the telephone survey.

All fieldwork was undertaken between December 14, 2017 and January 18, 2018.

1. Rationale for the Multi-Modal Approach

For each research study undertaken by the Government of Canada a rationale for the choice of methodology is discussed and a decision taken based on a range of factors. In many, but not all, cases, the decision is often predicated on cost which typically favours online over telephone surveys. In addition, over time, access to the Internet has become much less of a barrier meaning that many online panels are generally representative of the Canadian population both attitudinally and demographically. Ten years ago, or more, the argument for telephone surveys was primarily based on the fact that a small, but still significant, proportion of the Canadian population did not have access to the Internet while landlines were quite ubiquitous in Canadian households. Those seeking to obtain statistically reliable survey results often favoured telephone surveys which relied on random digit dialling (RDD).

Since that time, as response rates to telephone surveys have declined, an increasing number of households are switching from landline to cell phone only, and access to the Internet has become quite pervasive, 'best value' for the Government of Canada, depending on the nature of the research, can often now be obtained by conducting surveys using one of the many professionally managed online panels. These panels allow researchers access to hundreds of thousands of Canadians from various backgrounds and demographic strata, in all parts of the country.

However, migrating surveys from one methodology to another - in this case from telephone to online - should be done carefully and in a stepwise process. For this study, it made sense to conduct the surveys of the four 'at risk' groups online given the ability to cost-effectively profile and target each group by sorting on the basis of panel profile characteristics (i.e., compromised immune system, senior, parent of young child, etc.). At the same time, it is important to be able to assess to what extent, if any, a change in the methodology has had an impact on the results. For example, if the data for 2018 showed a 10-point increase or decrease in levels of confidence in Canada's food safety system, does this reflect a change in public opinion, a change in the methodology or some combination of both? There is a body of research that suggests that surveys administered by 'live' interviewers tend to yield findings that are more 'socially desirable' (i.e., the respondent is more inclined to answer a question in a politically correct or socially desirable manner). This effect is lessened, or absent, in online surveys, although the topic and nature of the survey have an impact on the extent to which social desirability is 'in play.' In the case of this survey in which questions about food safety behaviours are being asked, we fully expect that some degree of social desirability will have been and continue to be evident in the telephone survey results while this may be less of an issue online. For this reason, a general population survey was undertaken both by telephone and online. This allows for a comparison of the results and further analysis of the effects of and considerations which should be taken into account when shifting the entire study from telephone to online in future waves. This methodological analysis is contained under separate cover.

2. Sample Design

Two methodologies were employed as follows:

• A telephone survey of the general public, aged 18 years and older (n=1,201). A weighting scheme was applied to the final sample to ensure the data was reflective of the Canadian population by age and gender. The results of this survey have an associated margin of error of +/- 2.83%, 95 times out of 100; and
• An online survey of n=1,038 respondents from each of the following groups:
  • Seniors, aged 60+ (n=406);
  • Parents of children aged 5 years and younger (n=302);
  • Pregnant women or those who anticipate they will become pregnant within the next year (n=301); and
  • Those with compromised immune systems (n=300).

In addition, a general public dataset (n=1613) was created from the online surveys representing a combination of sample for the general public and the 'at risk' groups in proportion to their prevalence within the population. Note that the data from the surveys of the general population which were completed online are not reported on here, but are being analysed as part of the assessment of any differences resulting from the transition from telephone to online.

3. Questionnaire Design and Pretesting

The questionnaire was designed in close consultation with Health Canada. The starting point was the 2010 survey. However, the final 2018 survey has been modified and added to fairly extensively (see Appendix B) to reflect current and emerging issues and the environment related to food safety. Tracking data for 2010 is shown where it exists. In some cases, question wording was slightly modified. In those instances where the changes were not deemed to be significant, tracking data from the 2010 benchmark is shown. By contrast, if the edits were felt to fundamentally change the nature of the question and how it might be interpreted, we have not included previous data. A number of new questions, unique to the 2018 survey, are also reported on.

The survey was intended to be 20 minutes in length, although fielding of the telephone survey averaged 26 minutes per interview. Online, the average length of the interview was 15 minutes - another argument for full migration of the survey from telephone to online.

As per Government of Canada standards for public opinion research, pre-testing was undertaken prior to launching the survey. This did not result in any additional changes to either the telephone or online versions of the survey.

4. Fieldwork

The telephone survey was conducted between December 14, 2017 and January 18, 2018. In parallel, the online survey ran from January 3 to 10, 2018.

E. Note to the Reader

The results for each question are shown in a consistent fashion throughout the report with a focus first on the findings for the general population. Using the example below to illustrate the reporting format, the first two columns usually show the results from the benchmark survey in 2010 followed by the current results for the general population. In both cases, these results are from surveys of the general public, aged 18+ that were undertaken by telephone and are directly comparable across the two waves.

Results for the four 'at risk' target groups are shown in the subsequent columns:

• IMMUNO - Those who have self-identified as having a compromised immune system
• PREGNANT - Those who have self-identified as being pregnant or who have indicated that they expect to become pregnant within the next year
• PARENTS - Parents who have indicated that they have children aged 5 years or younger
• SENIORS - Those who have reported that they are aged 60+

For each of the above groups two sets of results are shown - the 2010 benchmark, which was undertaken by telephone, and the 2018 survey findings which were undertaken online. As mentioned above, we do find there are a number of notable differences between the 2010 and 2018 results for all of the 'at risk' groups. Results for 2018 are, in many cases, slightly less positive and/or show a wider gap in people's awareness and understanding of food safety issues or their risk of complications from food poisoning than was apparent in 2010. It is our view that the current results should be considered as a 'reset' or establishment of a new benchmark which should be tracked going forward.

How confident would you say you are right now in Canada's food safety system?

III. General Perceptions

A. Confidence in the Food Safety System

Respondents were asked to rate their confidence in Canada's food safety system. Results in 2018 continue to show that Canadians' confidence in the food safety system is quite high, with two-in-three (66% vs. 67% in 2010) expressing confidence in Canada's food safety system, and only eight per cent expressing little to no confidence (vs. 6% in 2010).

Notwithstanding the stability in overall confidence among the general Canadian population, it is lower in 2018 among each of the various target groups included in the survey and down significantly for three of them over 2010 (i.e., immune compromised Canadians, pregnant women and parents).

How confident would you say you are right now in Canada's food safety system?

B. Most Important Food Safety Concerns

In an open-ended question, meaning respondents were not prompted with specific answer categories, respondents were asked to identify their main food safety concerns in their home. Three main issues dominate responses to this question in 2018: food cleanliness/safety (57%), the quality and freshness of food (27%) and the extent to which food contains/does not contain unsafe elements (22%).

Among the target audiences the same concerns are evident but it is clear they are much more pronounced relative to the general Canadian population. Among pregnant women and parents, the issue of food containing or not containing unsafe elements is cited as being important to a greater degree than it is among the other two 'at risk' or vulnerable groups.

When you think of food safety concerns in your home, what are your top 3 concerns? [Open-end]

C. Confidence in Amount of Information about Food Safety

Findings from the current survey continue to indicate that Canadians feel they have sufficient information about food safety and how to protect themselves and their family from food-borne illnesses and food poisoning. Although down from 2010, a strong majority of respondents (72% vs. 76% in 2010) agree that they have the necessary information in this regard. Conversely, only 10% disagree that this is the case (vs. 13% in 2010).

Results are fairly consistent across the target groups with a slightly higher percentage of seniors agreeing that they have enough information. Notably, and in line with the trend in overall confidence in the food safety system, agreement on this measure is down across all of the target groups in 2018 versus 2010.

I feel I have enough information about food safety and how to protect myself and my family from food-borne illness and/or food poisoning.

IV. Awareness and Knowledge

A. Awareness of Food-Related Subjects

Awareness of an issue or concern is the first step to understanding and to shifting consumer behaviours towards more positive habits regarding food safety which should then ultimately result in a broader public health benefits for the overall population. Toward that end, respondents were asked to what extent they have heard about a series of food-related issues.

Messaging around the importance of handwashing has clearly broken through as virtually all Canadians (96%) say that they have heard quite a bit about this issue (4 or 5 on a 5-point scale). Awareness is high across all four sub-groups (around 9 in 10 in each case).

A large proportion of consumers have also heard something about proper cooking temperatures (76%), cooking and cooling instructions (73%) and storage of foods (72%).

Awareness levels drop to below two-thirds around issues such as safe food handling (63%, down 9 points from 2010) and storing and reheating leftovers (59%). And, while just over half (52%) of consumers have said they are generally aware of food-borne illness, those specifically having heard quite a bit about listeria has dropped off by 18 points, from 54% in 2010 to 36% in 2018. This decline is perhaps not surprising given that the worst outbreak of listeria in Canada was in 2008, with illnesses reported in seven provinces ultimately claiming 22 lives, and was probably still quite top-of-mind for respondents to the survey in 2010. While there have been outbreaks since that time, they have not been as widespread or as severe in terms of impact.

How much have you heard about the following food-related subjects?

Awareness varies to some extent across the four sub-groups, relative to the general population:

• Those who are currently pregnant or expecting to become pregnant exhibit slightly lower levels of awareness of a larger number of food-related subjects, including proper cooking temperatures (69% vs. 76%), cooking and cooling instructions (65% vs. 73%), storage of foods (63% vs. 72%), storing and reheating of leftovers (50% vs 59%) and general food-borne illnesses (46% vs. 52%).
• Among those with compromised immune systems, awareness of proper cooking temperatures (69%), cooking and cooling instructions (65%) and storage of foods (65%) is somewhat lower.
• Parents of young children also claim slightly lower levels of awareness of proper cooking and cooling instructions (67%) and storage of foods (63%).
• Across all food related subjects, seniors have the highest level of awareness compared to all other high risk groups.

How much have you heard about the following food-related subjects?

B. General Perceptions of Food Poisoning

New to the 2018 survey, respondents were asked about their experience with and understanding of the underlying causes of food poisoning and their perceptions of the severity of food poisoning.

Fewer than one-in-five (16%) of the general public have experienced an illness over the past year that they thought was related to something they had eaten. The proportion of self-reported food poisoning is higher among those who are expecting or anticipating becoming pregnant (29%) and is slightly above that for the general population among parents of younger children (23%) and those with compromised immune systems (22%). Proportions of food poisoning, according to these survey results, are much lower among seniors (9%) and this may be linked to the fact that they tend to be somewhat more vigilant, compared to the other 'at risk' groups and the general population when it comes to their awareness of safe food handling (see the previous chart).

The vast majority of consumers (97%) recognize that food poisoning can be severe. Almost unanimously (99%) this was the view of seniors. By contrast, one-in-ten of those in the other 'at risk' groups were inclined to view food poisoning as a less severe condition that generally resolves itself. While this number is relatively low, it suggests that there may need to be continued communications and reinforcement of the risks and impacts associated with food poisoning among these groups.

Which of the following comes closest to describing your understanding of food poisoning?

In line with studies showing that the public is about twice as likely to get food poisoning from food prepared at restaurants versus food prepared at home ³, most Canadians also believe that the majority of cases are contracted in restaurants, cafeterias and take-out venues (52%). Fewer cite international travel (29%) or the home (18%) as places where most food poisoning cases are contracted.

The results are roughly similar across the four 'at risk' groups.

To the best of your knowledge, where are most food poisoning cases contracted? Are they mostly contracted…

While just under three-quarters (71%) of Canadians believe that most cases of food poisoning are a result of unsafe food handling or cooking practices in the kitchen (a view more widely held by parents of young children and pregnant women (82% for both groups)), just over one-quarter (29%) of the population is more likely to point to contamination at source (i.e., during cultivation, harvesting or processing) as the culprit.

And, to the best of your knowledge, what are most cases of food poisoning a result of? Are they mostly a result of…

C. Knowledge of Issues Related to Food-Borne Illnesses

To further gauge awareness and understanding of food-related issues, respondents were asked a short series of true/false questions. For the most part, Canadians respond correctly and the results are very much in line with those in 2010. For example, many (89%) believe that certain groups of people are at greater risk of developing complications from food-borne illness. Similar numbers (84%) also indicated that most food-borne illnesses can be prevented by cooking food thoroughly. Far fewer are convinced that freezing food kills bacteria that can cause food-borne illness (20%) or that there is very little consumers can do to prevent food-borne illness (12%).

By contrast, there was greater uncertainty about whether it could be determined by look, smell or taste if a food might cause an illness (52% claimed this to be true). Responses from the 'at risk' groups suggest they are somewhat more skeptical, but nevertheless significant proportions in each of the four groups still claim this to be true, despite the fact that food that looks and smells fresh may in fact contain harmful bacteria not visible to the consumer. Indeed, foods that are contaminated with pathogenic microorganisms usually do not look, taste or smell bad. These results suggest that a substantial proportion of Canadians are confusing food-spoilage bacteria with those that cause food-borne illnesses.

Please indicate whether or not you believe each of the following to be mostly true or mostly false.

D. Groups at Greater Risk

As noted above, close to nine-in-ten (89%) Canadians believe that certain groups are at greater risk of developing complications as a result of a bout of food poisoning. The groups that were identified most commonly included:

• The elderly population - 71% identified this group - an increase from 61% in 2010.
• Young children - 61%, representing a slight increase from 56% who identified this group in 2010.
• People with pre-existing health conditions - 41%, unchanged from 2010 (43%).

Notably, just 4% identified pregnant women as being at greater risk.
Scanning the response to this question across the four 'at risk' groups shows that each is more aware of their own risk status. For example:

• 83% of parents of young children, identified children under 6 years of age as one of the groups most at risk;
• 81% of seniors identified the elderly;
• 42% of those with compromised immune systems identified this specific group as being more at risk; 54% mentioned people with pre-existing health conditions; and
• 32% of those who are pregnant or anticipating becoming pregnant, and 19% of parents cited pregnant women as being at higher risk of complications from a food-borne illness.

It is among seniors where we see the biggest shifts since 2010 with respect to their identifying elderly people as more at risk (81%, up from 50%).

Which groups of people do you think would be at greater risk of developing complications from food-borne illness? [Open-end]

*Asked of those who said that certain groups are at a greater risk of developing complications from food-borne illness.

E. Perceived Risks Associated with Various Foods

As in the 2010 survey, respondents were presented with a number of food items and asked to indicate to what extent they believed that these foods carried an increased risk of being contaminated by bacteria, viruses or parasites linked to food-borne illnesses. Several new items were added to this list and, in line with the findings from 2010, there is a high degree of variability in responses depending on the food examined.

The chart below shows the percentage of respondents who associate a higher degree of risk (5, 6, 7) on a 7-point scale) with each of these types of foods. The results underscore that raw poultry (89%) and raw ground beef (84%) are viewed as carrying a higher risk for a food-borne illness, in addition to raw seafood (75%). There is slightly less risk associated with deli meats (61%), and this has dropped off considerably since 2010 (72%), as well as with raw eggs (57%), unpasteurized cheeses (54%) and frozen breaded chicken products (53%, up significantly from 39% in 2010). The associated risk drops off for a range of food products including sprouts (41%), unpasteurized juices (38%), pre-washed vegetables (37%), soft pasteurized cheeses (33%), pasteurized milk (29%), hard cheeses (25%, up from 16% in 2010), melons (25%) and uncooked flour (25%).

To what extent do you think each of the following foods carries an increased risk of being contaminated by bacteria, viruses or parasites linked to food-borne illness?

Across the four sub-groups:

• Findings for those with compromised immune systems do not vary greatly from those of the general population, but we note an increase in perceived risk associated with frozen breaded chicken products since 2010 (41% to 52%) and pasteurized milk (14% to 25%).
• Pregnant women are more likely to associate greater risk with raw eggs (73%), unpasteurized juices (50%) and soft, pasteurized cheeses (50%). The degree to which they associate risk with deli meats has dropped off since 2010 (from 81% to 62%), while their concerns about the risk associated with frozen breaded chicken products has increased (from 36% to 46%) as have concerns about pasteurized milk (16% to 31%) and hard cheeses (13% to 21%).
• Among parents with young children, there has been a dip since 2010 in the proportion who associate a relatively high degree of risk with deli meats (from 72% to 57%) and similarly with soft pasteurized cheeses (55% to 39%).
• For seniors, the perceived risk associated with raw seafood has increased (65% in 2010 to 83%), while slightly fewer in this group are now inclined to associate any real degree of risk with deli meats (70% to 60%).

F. Perceptions of Best-Before and Expiry Dates

There has been a significant shift in how consumers interpret the 'best-before' date on packaging. In 2010 views were more split on whether foods that have gone past the 'best-before' date are still safe to consume (54%) or should be thrown out (46%). In 2018, over three-quarters (77%) now hold the view that best-before dates indicate when a product is freshest, but foods kept past this date are still safe to consumer for a while. Conversely, just under one-quarter (23%) now say these foods should be tossed out.

Notably, a larger share of seniors (88%) are of the view that foods can be retained for some time after the best-before date has passed.

Most foods carry a 'best-before' date. Which of the following statements comes closest to your understanding of best-before dates?

There is less consensus among consumers regarding interpretation of expiry dates on food packages, although the balance (54%) are of the view that foods kept past the expiry date are still safe to consume, representing a slight shift in understanding since 2010 (47%). In the previous survey, the majority (53%) were inclined to interpret the expiry date more strictly as an indication of when foods become unsafe and should be thrown out, compared to 46% who hold this view in 2018.

In keeping with how they view best-before dates, two-thirds (67%) of seniors believe that foods are still safe to consume past their expiry date and just over half (54%) of those with compromised immune systems hold the same point of view. By contrast, the balance of those who are pregnant or anticipate being pregnant (52%) and parents of children 5 and under (54%) feel that foods that have gone beyond the expiry date are unsafe and should be thrown out.

Many foods carry an 'expiry' date. Which of the following statements comes closest to your understanding of expiry dates?

G. Refrigerator Temperatures

A slim majority (53%) of consumers say that the temperature of refrigerators should be kept somewhere between 0 and 4 degrees Celsius (41% say between 2 and 4 degrees Celsius). Another 15 percent indicate that between 4 and 8 degrees Celsius is an acceptable temperature, 7 percent say it should be kept below 0 degrees and one-quarter (25%) don't know.

Across the 'at risk' groups, parents exhibit higher levels of knowledge with fully 60% indicating the appropriate temperature is between 0 and 4 degrees Celsius. By contrast, almost half of seniors either don't know (28%) or believe that a setting above 4 degrees Celsius (21%) is acceptable.

These results suggest there is an opportunity to increase Canadians knowledge levels about proper refrigeration temperature for food products.

To the best of your knowledge, what temperature should refrigerators be kept at?

V. Food Safety Behaviours

Respondents were asked an extensive series of questions to determine the frequency with which they engage in safe food handling practices. Overall, the results suggest that Canadians are generally conducting themselves appropriately when it comes to handling and preparing foods. As shown in the chart below, the most common practices include handwashing before preparing food or after handling raw meat or fish, cleaning food preparation surfaces and following cooking instructions. In addition, very few consumers refreeze foods which have already been completely thawed.

At the same time, there is some room for further education and improvement in a number of areas. There are still significant proportions continuing to engage in unsafe food handling, preparation and storage activities. Relatively few (about one-in-five) are regularly washing reusable grocery bags which means the other 80 percent are not. Many (almost two-thirds of consumers - although this represents a drop from three-quarters in 2010) rinse poultry before cooking it which can increase the risk of food poisoning as splashing water from washing chicken under a tap spreads bacteria onto hands, work surfaces, clothing and cooking equipment. While, half or more of consumers use a food thermometer, or store meat, poultry and seafood on the bottom shelf of their fridge, this still leaves a large percentage of the population who are not regularly adhering to these practices. Similarly, about one-in-five consumers keep leftovers after they have been reheated, place meat or poultry in the same shopping bag as fresh produce and defrost meat or poultry at room temperature (on the countertop). Just under one-in-three say they eat eggs with runny yolks often or always.

A. Hand-Washing

The vast majority of Canadians say that they either 'always' or 'often' wash their hands with soap and water before preparing food (97%), which is generally consistent with 2010 findings. Another 3% of the population say they only 'sometimes' engage in this behaviour.

Overall the percentage of respondents stating 'always' or 'often' within the target groups has decreased since 2010. Pregnant women (54%) are the least likely to state that they 'always' wash their hands before preparing food.

… Wash your hands with soap and water BEFORE preparing food

Similarly, the majority of the general population (95%) report washing their hands with soap and water after handling raw meat or fish either 'always' (89%) or 'often' (6%). Only 3% of Canadians report 'rarely' or 'never' engaging in this behaviour.

Again, when looking at high risk groups, pregnant women (87%) are least likely to report washing their hands 'always' or 'often' after handling raw meat or fish, which is 8% lower than the general population of Canadians.

… Wash your hands with soap and water AFTER handling raw meat or raw fish

In 2018, Health Canada wanted to focus specifically on understanding the behaviours of Canadians with respect to frozen, breaded chicken products. The survey asked respondents how frequently they wash their hands with soap and water after handling frozen, breaded chicken products such as chicken nuggets, strips or burgers. Fully four-in-five consumers reported that they do so either 'always' (66%) or 'often' (14%). Meanwhile another one in ten (11%) report engaging in this practice only 'sometimes' and another 9% state that they 'rarely' or 'never' wash their hands after handling frozen breaded chicken products.

There are limited variations between the target groups, however overall pregnant women are somewhat less likely to report that they frequently wash their hands after handling frozen breaded chicken products. Of this group, 21% (vs 11% of the general population) say they only 'sometimes' engage in this and another 13% (vs 4% of the general population) say they 'rarely' do.

… Wash your hands with soap and water AFTER handling frozen breaded chicken products such as chicken nuggets, strips or burgers

B. Handling Meat and Poultry

The majority of Canadians (56%) either 'rarely' or 'never' defrost frozen meat or poultry on the counter at room temperature before preparing a meal, a poor food safety practice. Still, a substantial proportion of the general population, one in five (22%), report frequently engaging in this practice which is of concern.

There is a notable increase, since 2010, in the proportion who frequently (always or often) practice this behaviour among two target groups:

• Pregnant women (39%, vs 21 in 2010); and
• Parents of children 5 and under (39%, vs 27 in 2010).

Seniors and those with compromised immune systems tend to engage in this behaviour with less frequency, by comparison to the other target groups, and these findings are generally consistent with 2010.

… Defrost frozen meat or poultry on the counter at room temperature

The majority of Canadians (62%) rinse poultry before cooking it either 'always' (51%) or 'often' (11%), a practice which may seem like good hygiene but which can in fact spread bacteria over countertops and other foods nearby, such as raw foods or salads. Relatively few (28%) report 'rarely' or 'never' doing so.

Across the target groups, a higher percentage of seniors (68%) indicate they engage in this practice frequently, while the frequency of rinsing poultry before cooking is somewhat lower among those with compromised immune systems (56%), parents of young children (44%) and pregnant women or those who anticipate becoming pregnant in the next year (39%).

… Rinse poultry (for example: turkey or chicken) before cooking it

Very few consumers place meat or poultry and fresh produce in the same shopping bag - about one-in-five (21%) say they do. This proportion is higher among pregnant women or those who could be expecting within the next year (30%).

… Put meat or poultry and fresh produce in the same shopping bag

C. Preparing Frozen, Breaded Chicken Products

While most Canadians consider frozen, breaded chicken products as raw and needing to be fully cooked (65%), slightly more than one-third (35%) are of the view that these are pre-cooked products and require re-heating only.

The findings for each of the target groups are concerning, especially for seniors where just under half (46%) consider that these products are pre-cooked. Significant proportions of parents with young children (41%) and those with compromised immune systems (40%) also hold this view.

In your opinion, do you consider most frozen, breaded chicken products, such as chicken nuggets and strips to be...?

When asked about how they prepare frozen breaded chicken products, about three-quarters of Canadians (73%) indicated they cook them in an oven. Other means of cooking are cited with much less frequency for the general population and the 'at risk' groups. However, it is notable that a small percentage (about one-in-ten) in each of the target groups uses a toaster oven, while another six per cent of seniors also indicated they use a microwave.

In general, how do you prepare frozen, breaded chicken products? [Single-mention]

D. Washing Fruits and Vegetables

Nine-in-ten (89%) Canadians report that they either 'always' or 'often' wash their fruits and vegetables before consuming them, which is consistent with the 2010 findings (90%).

It is seniors who are most likely to 'always' (68%) engage in this behaviour and parents who 'often' do. Still, 6% of pregnant women and the immunocompromised state that they rarely or never wash their fruits and vegetables.

… Wash fresh fruits and vegetables before consuming them

E. Following Cooking Instructions

New to the 2018 survey, respondents were asked how often they closely follow cooking instructions on food product packaging. Just over three-in-five Canadians (62%) report that they 'always' follow these instructions and another 23% state that they 'often' do. Conversely, only 3% 'rarely' or 'never' follow cooking instructions.

Results are generally consistent across target groups with over three-quarters of each of the four 'at risk' groups saying they follow cooking instructions with a high degree of regularity.

… Closely follow the cooking instructions on food product packaging

F. Eating Eggs with Runny Yolks

As was the case in 2010, a small but still significant proportion of the population eats eggs with runny yolks (30%, slightly up from 25% in 2010). Of some concern, just under half of pregnant women (45%) do so while the frequency of eating eggs with runny yolks is somewhat lower, but still an issue, among parents (40%), as they may be serving this to their young children, those with compromised immune systems (35%) and seniors (32%).

… Eat eggs with runny yolks

G. Washing Re-usable Grocery Bags

As in the 2010 survey, few Canadians wash their reusable grocery bags frequently (19%) which is of some concern.

These findings are fairly consistent across the 'at risk' target groups. Frequent washing of reusable grocery bags is lowest among parents of young children (15%) and only slightly higher among pregnant women (18%), those with compromised immune systems (22%) and seniors (23%).

… Wash your reusable grocery bags

H. Using Food Thermometers

About two-thirds of Canadians (67%) say they own a food thermometer, while another one third (32%) say they do not.

Notably, seniors (66%) and parents (60%) are most likely to own a food thermometer. This drops off among those with compromised immune systems (56%) and pregnant/likely to be expecting women (47%).

Do you own a food thermometer?

Compared to 2010, significantly more Canadians are now using a food thermometer to determine if the food they prepare is cooked to the recommended temperature (49% do so frequently versus 28% in the previous survey). A majority of seniors (55%) use a food thermometer as do almost half of those with compromised immune systems (49%), but usage is slightly lower among pregnant/likely to be expecting women (46%) and parents of young children (43%).

… Use a food thermometer to determine if the food you are preparing is cooked to the recommended temperature

I. Cleaning Food Preparation Surfaces

Survey results continue to show that almost all Canadians (96% versus 98% in 2010) are in the habit of cleaning the surfaces that they use to prepare food on. This practice is fairly common across all of the 'at risk' groups as well. Seniors (96%) are most likely to clean a surface before preparing food.

… Clean the surface you use to prepare foods on

J. Refrigeration of Foods

Most Canadians (82%) say they always or often refrigerate left-over food within two hours of cooking.

This is fairly consistent across the target groups, although we note a decline in the percentage reporting that they follow this practice compared to 2010 across all of the groups.

… Refrigerate leftover food within two hours of cooking

Placing meat, poultry and seafood on the bottom shelf of the fridge, or in a special drawer, is a practice which is generally followed by a slim majority (57%) of the population - both the general population and the target groups.

… Put meat, poultry and seafood on the bottom shelf of your fridge, or in a special drawer

Refreezing food after it has already been completely defrosted is not a common practice. For the general population, only 3% say they do this is something they do all the time or often. It is somewhat worrisome that one-in-ten or slightly more among two key target groups - pregnant/likely to be expecting women (15%) and parents of young children (10%) - do say that they refreeze food after it's been completely defrosted. This may be an area where additional education, information and message reinforcement might be helpful.

… Refreeze food after it has already been completely defrosted

K. Handling Leftovers

While relatively few consumers (20%) keep leftovers after they have been reheated once, this represents an increase from 2010 (13%).

The same trend is apparent across all the 'at-risk' target groups with almost one-third of pregnant women (32% vs 11% in 2010) and parents of young children (31% vs 16% in 2010) saying that they often or always keep remaining leftover food after reheating it, while this practice is also the case for about one-quarter of those with compromised immune systems (28%) and seniors (23%). Messaging around the risks associated with this practice represents another possible focus of educational outreach.

… Keep remaining leftover food after you have reheated it once

L. Checking the Refrigerator Thermometer

Most Canadians are not into the habit of regularly checking the temperature inside their refrigerator. Over half (55%) say they 'rarely' (24%) or 'never' (31%) do.

This is generally the case across the 'at risk' target groups with large proportions of pregnant women (63%) and parents (59%) saying the same. While fewer of those with compromised immune systems (44%) and seniors (41%) say they check their refrigerator temperature infrequently, the balance in these groups tips towards doing so 'sometimes' rather than 'often' or 'always.'

How often do you check the temperature inside your refrigerator?

VI. Communications

A. Sources and Areas of Interest Related to Food Issues

Respondents were asked, unprompted, to indicate their main source of information on food safety, a slight variation on the question asked in 2010 which focused on food issues more generally. Not surprisingly, in the past eight years traditional media such as newspapers, radio, TV (21% vs. 43% in 2010), while still a prominent source of information, has been eclipsed by the Internet (28% versus 18% who cited 'websites' in 2010). Family and friends are mentioned by one-in-ten (10%). Other mentions include personal experience (8%), product labels and packaging (5%), work or industry experience (3%) and food safety courses (3%).

Results reveal some variation in responses among the target groups, but the overall pattern of lower reliance on traditional media also holds true for all of the groups with the exception of seniors.

• Among seniors, about as many cited traditional media (16%) as a primary information source on food safety issues as did personal experience (17%) and the Internet (10%). For this group, just over one-quarter (27%) are more likely to rely on product labels and packaging.
• For parents of young children, the Internet (21%), personal experience (17%) and products labels/packaging (17%) are cited as their main sources of information in about equal numbers. Very few (6%) cite traditional media.
• Among pregnant women and those who expect to become pregnant within the next year, the three most frequently cited sources include: the Internet (21%), product labels/packaging (16%) and family/friends (14%). Much like parents, very few in this group are inclined to rely on traditional media (7%).
• For those with compromised immune systems, product labels/packaging (21%) and the Internet (18%) are cited in about equal numbers, in addition to personal experience (14%). As with the other target groups, the 2018 results indicate a significant decline in reliance on traditional media (from 46% in 2010 to 9%).

What is your MAIN source of information on food safety? [Single-mention]

Respondents are interested in a range of information about food safety as they were in 2010, including: safe food handling practices (18%), cooking instructions (10%), food recalls (9%), expiry dates and best-before dates (9%), food-borne illnesses generally or specifically (6%) and risks associated with different types of foods (4%).

Each of these items were mentioned with greater frequency by the target groups, suggesting that there is a greater appetite for information both general and specific on food safety and safe food handling practices among the 'at risk' groups. Information related to safe food handling practices and food recalls were cited most frequently across all the target groups, but there was also a fairly strong degree of interest in food-borne illnesses.

And what type of information on food safety issues do you typically look for? [Single-mention]

B. Sources of Information during an Outbreak

Respondents were also asked to indicate, unprompted, their main source of information during an outbreak of a food-borne illness such as listeria. Traditional media (such as newspapers, radio and television) continue to dominate in 2018 as they did in 2010, with more than six-in-ten citing these sources. Comparably, far fewer would rely on online sources of information (17%) although this is up slightly from 2010 (10%). Social media is cited by a small number (5%).

The same pattern is found among the target groups, although it is notable that a higher percentage of pregnant women (17%) and parents (12%) would rely on social media, compared to the general population and the other 'at risk' target groups.

What about when there is a recall due to a food-borne illness outbreak (e.g., an E. coli outbreak earlier in 2017 that resulted in the recall of flour and flour-based products)? What is your MAIN source of information under these circumstances? [Single-mention]

C. Effectiveness of Detailed Articles, Brochures and Social Media

Many consumers (84%) say that detailed articles would be quite effective in terms of providing them with information on safe food handling. This result is consistent with 2010 findings for both the general public and across all the target groups. Respondents were asked how effective detailed articles would be at providing them with information on safe food handling.

How effective would DETAILED ARTICLES be at providing you with information on safe food handling?

Those respondents who felt detailed articles would be very or somewhat effective at providing information on safe food handling were further asked about the best medium to share these articles. The vast majority suggest websites (73%), followed by newspapers (19%) and very few cite magazines (5%). Compared to 2010, these results indicate a significant increase in the use of websites (up from 39% to 73%) to relay this type of content and this reflects the broader trends in how consumers are generally getting their information. Conversely, preference for newspapers has fallen back (from 41% in 2010 to 19%) as it has for magazines (from 16% in 2010 to 5%).

Not unexpectedly, there are some variations across the target groups, although websites dominate as the preferred medium for accessing detailed articles about food safety. It is, however, important to point out that a significant proportion of seniors (42%) still cite newspapers as a preferred medium although this is markedly down from 2010 (64%).

Which of the following would be the BEST place for these detailed articles? Would it be… [Single-mention]

Those who indicated a preference for receiving food safety information in detailed articles in newspapers, magazines or websites were asked to specify which exact sources they were referring to. Government sources of information are identified most often, with 15% saying the best place for these articles would be on Health Canada's website or other government sources (10 per cent). A variety of newspapers, magazines, and publications were also mentioned, with no one media source dominating the list.

Can you please tell me which [newspapers/magazines/websites]? [Open end]

Respondents were also asked how effective brochures would be at providing them with information on safe food handling. Among the general population of Canadians there has been a significant decline in perceptions regarding the effectiveness of brochures since 2010. Overall, two-thirds of Canadians in 2018 (66%, down from 76%) feel brochures would be very or somewhat effective in this regard and, of this group, only about one-quarter (24%) rate brochures as 'very effective.' By comparison to detailed articles (see the findings noted above), brochures appear to be a much less effective, although still reasonably popular, tool.

The target groups gave brochures a higher rating for their effectiveness at providing information on safe food handling compared to the general population (between 7 and 8 out of 10 rated them as effective in each group). Further, effectiveness ratings are up among pregnant women in particular, compared to 2010.

How effective would BROCHURES be at providing you with information on safe food handling?

For those who suggested that brochures would be an effective means of providing information about food safety, a range of channels or locations are identified as the most effective ways of getting access to them, including: online websites (83%), grocery stores (81%), pharmacies (74%) in the mall (73%), healthcare professionals (63%) and a website where they could be ordered (45%). There is much more interest in using a wider range of channels to get this information out in the form of brochures than was found in 2010 with significant uptake in each of the channels cited.

The basic pattern of response holds for the various target groups on this issue, but the proportions selecting the top choice access points cited by the general population are lower and do vary versus 2010. Interestingly, though, healthcare professionals receive consistently higher mentions versus 2010 as access points for brochures across each of the target groups.

Which of the following would be effective ways for you to receive or have access to brochures? [Multi-mention]

The survey also asked Canadians who use social media how effective it would be at providing them with information on safe food handling (data on the use of social media is shown in the next section). Results reveal a shift in attitudes on this since 2010 with the majority of Canadians (63%) believing that social media technologies would be an effective means of providing information on safe food handling (versus 43% in 2010). In fact, the plurality of Canadians (37%) now believe that social media would be a 'very effective' source of information on safe food handling (versus just 19% who said the same in 2010).

This shift is also apparent across the various target groups in 2018. Only among seniors do fewer than one-in-two believe that social media would be an effective source of information on safe food handling, but even among this group there is a significant shift since 2010 (44% who rate social media as effective, double the 22% in 2010).

How effective would SOCIAL MEDIA (FACEBOOK, TWITTER, ETC.) be at providing you with information on safe food handling?

1. Use of Social Media

Fully 83% of Canadians report using some form of social media in 2018. Facebook (69%) is most frequently cited among the various social media platforms, followed distantly by YouTube (52%), Instagram (32%), Pinterest (27%), Twitter (24%), Snapchat (21%) and Flickr (3%).

Pregnant women (95%) and parents of young children (88%) are the most likely to use some form of social media in 2018, while seniors are the least so inclined (69%). Across all groups, for those using social media, Facebook is the most common.

Do you personally have an account with or use any of the following? [Multi-mention]

The majority of Canadians who use social media report that they do so on a daily basis (58%). This pattern largely holds across the target groups but is somewhat lower for both the immune compromised group (51%) and seniors (49%).

To what extent are you using social media (Facebook, Instagram, Twitter)?

Notwithstanding the widespread usage of social media, the vast majority of Canadians have not posted anything about food safety in the past year (82%). This is true for the target groups as well, and in fact increases to 89% among seniors.

In the past year have you shared or posted information about food safety on social media?

*Asked only of those who use social media regularly (daily/several times a week/once a week/once a month).

The vast majority of social media users also report being unaware of the Healthy Canadians' Facebook page (only 8% aware). Awareness is just slightly higher among pregnant women (19%), parents (17%) and those with immune deficiencies (14%).

Have you heard of the 'Healthy Canadians' Facebook page?

*Asked only of those who use social media regularly (daily/several times a week/once a week/once a month).

D. Trusted Sources of Information

Respondents were also asked who they trust most when it comes to providing them with information on food safety. Results reveal that health professionals and health experts continue to be seen as the most trusted sources of information on food safety (NET 56%). One-in-three Canadians (33%) select health professionals as their most trusted source while nearly one-in-four (23%) select health experts and academics/scientists. Interestingly, however, the proportion who cite governments as their most trusted source of information has increased in 2018 (from 19% in 2010 to 28% in 2018).

The overall findings are generally consistent across the target groups with some minor variations. Compared to the other target groups, pregnant women are the least inclined to cite government as their most trusted source of information. Notably, seniors are the least likely to cite health professionals relative to other target groups and to the general population.

Who do you trust the MOST when it comes to providing you with information on food safety?

VII. High-Risk Groups

A. Self-Rated High Risk Groups

As was the case in 2010, significant percentages of those who self-identified as being in one of the defined high risk groups (i.e., people with compromised immune systems, pregnant or those likely to be pregnant within the next year, and seniors), did not consider themselves to be at any greater risk of food poisoning than the average person. In the case of seniors, almost three-quarters (73%) did not view themselves as being at greater risk, while just over half (59%) of women who are pregnant or expect to become pregnant in the next 12 months felt the same. For those with compromised immune systems a smaller but still considerable proportion (43%) did not feel they were at any great risk, although about one-third were uncertain (36% say 'maybe').

At the same time, it should be noted that the percentage of those in each of the target groups who feel they are not at risk has come down from 2010. This suggests that awareness of their own vulnerability to complications from food poisoning has improved in the intervening period, although the largest share in each group remain either unconvinced or uncertain of the risks.

Would you consider yourself to be at greater risk than average for complications from food poisoning?

*Asked only of those in the target populations.

Parents of young children were specifically asked if they felt their child (5 years of age or younger) was at greater risk than average for complications from food poisoning. In contrast to the other 'at risk' target groups, the majority of parents (68%) responded either 'yes' (48%) or 'maybe' (20%). Nevertheless, about one-third (32%) did not feel their child was any more vulnerable to a food-borne illness.

Would you consider your child who is 5 years old or younger to be at greater risk than average for complications from food poisoning?

*Asked only of parents who have a child aged 5 or younger.

B. Precautions Taken to Prevent Food-Borne Illnesses

Among those who do consider themselves, or their young child, to be at greater risk from food poisoning, a majority in each of the target groups say they are taking precautions to protect themselves (or their child in the case of parents with young children). The results across the target groups range from about two-thirds (65%) among those with compromised immune systems to about seven-in-ten for seniors (69%) and pregnant women (72%) to almost three-quarters among parents with children aged 5 and younger (74%).

In all cases, these percentages are much lower compared to the results from 2010 when, across the board, virtually all of those among the subset of those in the 'at risk' groups who said they were at higher risk indicated they were currently taking precautions. This decline is most likely a factor of the shift from a telephone to an online survey and the tendency to answer questions more truthfully as opposed to responding in a more socially desirable way when asked the same question by a live interviewer.

Would you say you currently take precautions above and beyond what most people do to protect yourself/your child/yourself and your child from food poisoning?

*Asked of those who consider themselves to be at higher risk.

C. Types of Precautions Taken

Respondents in the 'at risk' groups were further probed on the types of precautions they take to protect themselves from food poisoning. The results are markedly different from 2010 but illustrate, as was the case in the previous survey, that there are a wide variety of actions taken including cleaning food preparation surfaces, washing fruits and vegetables, using different cutting boards to avoid cross-contamination, defrosting meat and poultry in the refrigerator, and avoiding certain higher risk foods.

Results are largely consistent across the sub-groups although pregnant women are less likely to say they clean surfaces where they prepare foods and, along with parents, to defrost meat and poultry in the fridge.

What precautions do you take? [Multi-mention]

*Asked of those who said they take precautions.

D. Main Sources of Information for High Risk Groups

When high risk groups were asked about the main sources of information on food safety that one relies on, overall the responses were consistent with the general population. The Internet and websites as well as the newspaper, radio and TV are the primary sources of information for many. Some responses, however did vary by at risk group.

Pregnant women, or those hoping to become pregnant in the next year, are looking to the government (14%) as one of their main sources of information on the topic.

As someone who is pregnant or likely to become pregnant, what is the MAIN source of information about food safety that you rely on or would rely on, given your condition?

Those with compromised immune systems are sourcing information more from product labels/packing (14%) and self-experience (13%) compared to the general population.

As someone who has a compromised immune system, or cares for a person with a compromised immune system, what is the MAIN source of information about food safety that you rely on given that you are dealing with this medical condition?

Senior citizens look to the government (13%) for information on the topic before searching the internet and other websites (12%).

What is the MAIN source of information about food safety that you rely on for information specific to senior citizens?

Parents, looking for food safety information specific to infants and young children, will also source from product labels/packaging (11%) and the government (10%).

As someone with a child 5 years and under, what is the MAIN source of information about food safety that you rely on for information specific to infants and very young children?

VIII. Appendix

A. Call Dispositions

The response rate for the telephone component of the research was 8.5 per cent. Details are shown below.

This was calculated according to MRIA standards using the empirical method of response rate calculation, as follows:

• The number of responding participants (completed, disqualified, and over-quota respondents) - 2822

DIVIDED BY

• The sum of the unresolved numbers (busy, no answer, voicemail) - 19461 + the in scope non-responding participants (refusals, language barriers, missed call-backs) - 11000 + the in scope responding participants - 2822

B. Telephone Survey

FOOD SAFETY SURVEY - CANADIANS' KNOWLEDGE & BEHAVIOUR
Final - English Telephone

(T) = tracking

Text in red = modified in 2018

Good morning/afternoon/evening, this is _________ calling from The Strategic Counsel. We are a professional public opinion research company. I'd like to assure you that we are not trying to sell you anything. Today we are talking to a random sample of Canadians on behalf of Health Canada about food issues.

This survey is approximately 15 minutes long. It is registered with the Marketing Research and Intelligence Association. Your participation is voluntary and completely confidential. Your answers will remain anonymous. May I continue? This call may be monitored or recorded for quality control purposes.

PSEX (T)
Record gender of respondent
(DO NOT ASK)
Male................................................................................................................................................... 1
Female................................................................................................................................................ 2

LANGI (T)
Record language of correspondence
(DO NOT ASK)
English............................................................................................................................................... 1
French................................................................................................................................................ 2

QAGE (T-QAGE2X)
In what year were you born?
(Enter year)....................................................................................................................................... 1
IF UNDER 18, TERMINATE.

QREGION
What province do you live in?
Alberta............................................................................................................................................. 1
British Columbia.............................................................................................................................. 2
Manitoba........................................................................................................................................ 3
New Brunswick...........................................................................................................................….. 4
Newfoundland & Labrador.............................................................................................................. 5
Northwest Territories...................................................................................................................... 6
Nova Scotia..................................................................................................................................... 7
Nunavut…………................................................................................................................................ 8
Ontario............................................................................................................................................ 9
Prince Edward Island..................................................................................................................... 10
Quebec........................................................................................................................................... 11
Saskatchewan................................................................................................................................. 12
Yukon............................................................................................................................................. 13
Outside of Canada [TERMINATE].................................................................................................... 14

HH COMP
How many people live in your household, including yourself?
(Enter number)................................................................................................................................. 1
HH COMP 2
(ASK IF 2+ PERSONS AT HH COMP)
What are the ages of the people in your household?
NOTE TO INTERVIEWER: IF NECESSARY PROMPT: Do you have people in your household who are….
CHECK ALL THAT APPLY
1 year old or less............................................................................................................................... 1
2 years old........................................................................................................................................ 2
3 years old....................................................................................................................................... 3
4 years old...................................................................................................................................…. 4
5 years old....................................................................................................................................... 5
6 years old....................................................................................................................................... 6
7-10 years old.................................................................................................................................. 7
11-13 years old................................................................................................................................ 8
14-18 years old................................................................................................................................ 9
19 years of age or older................................................................................................................... 10
NONE............................................................................................................................................... 12

HH COMP 3 (T-PARNT)
(ASK IF HH COMP 2 = 1,2,3,4 OR 5)
Are you the parent of the child aged 5 years old or younger?
Yes................................................................................................................................................... 1
No..................................................................................................................................................... 2
(DO NOT READ)DK/NR...................................................................................................................... 9

PREG1
(ASK IF FEMALE AND AGED 50 YEARS AND YOUNGER)
Are you currently pregnant?
Yes................................................................................................................................................ 1
No................................................................................................................................................ 2
(DO NOT READ)DK/NR.................................................................................................................. 9
PREG2
(ASK IF FEMALE, AGED 50 YEARS AND YOUNGER, AND NOT PREGNANT)
Do you hope to become pregnant over the next year?
Yes.................................................................................................................................................... 1
No..................................................................................................................................................... 2
(DO NOT READ)DK/NR...................................................................................................................... 9
IMM
Some people with heart disease, diabetes, cancer, HIV, asthma or other medical conditions have a compromised immune system. This means that their bodies cannot produce the same level of immunity to defend against an infectious sickness.
Are you a person with a compromised immune system? That is, are you a person who has a medical condition such as heart disease, diabetes, HIV, asthma or some other condition that makes you less likely to be able to fight off a sickness?
Yes..................................................................................................................................................... 1
No...................................................................................................................................................... 2
(DO NOT READ)DK/NR....................................................................................................................... 9

GP1 (T)
How confident would you say you are right now in Canada's food safety system on a scale where 1 is not
at all confident, 7 is completely confident and the midpoint 4 is moderately confident?

1. Not at all confident....................................................................................................................... 1
2........................................................................................................................................................ 2
3........................................................................................................................................................ 3
4. Moderately confident.................................................................................................................. 4
5........................................................................................................................................................ 5
6........................................................................................................................................................ 6
7. Completely confident.................................................................................................................... 7
(DO NOT READ)DK/NR....................................................................................................................... 9

GP4A (T)
When you think of food safety concerns in your home, what are your top 3 concerns?
(DO NOT READ)
Food not handled, stored or refrigerated properly........................................................................ 1
Cleanliness....................................................................................................................................... 2
Expired food..................................................................................................................................... 3
Food contamination......................................................................................................................... 4
Proper food inspection.................................................................................................................... 5
Pesticides/Insecticides..................................................................................................................... 6
Additives/Preservatives................................................................................................................... 7
Proper cooking and cooling instructions......................................................................................... 8
Allergies........................................................................................................................................... 9
Correct labeling /information.......................................................................................................... 10
Bacteria/Viruses (e.g. Listeria, E.coli, salmonella)............................................................................ 11
Genetically modified foods…………………………………………………………………………………………………………. 12
(HPP) High Pressure Processing………………………………………………………………………………………………….. 13
Irradiation………………………………………………………………………………………………………………………………….. 14
Other (specify)................................................................................................................................. 77
(DO NOT READ) DK/NR..................................................................................................................... 99
PGP5 (T)
Please tell me the extent to which you agree or disagree with the following statement using a 7-point scale where 1 means you totally disagree, 7 means you totally agree and 4 means you neither agree nor disagree.

GP5B (T)
I feel I have enough information about food safety and how to protect myself and my family from food-borne illness and/or food poisoning.
1. Totally disagree.............................................................................................................................. 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. Neither agree nor disagree............................................................................................................ 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. Totally agree.................................................................................................................................. 7
(DO NOT READ)DK/NR....................................................................................................................... 9

PAW (T)
Using a 5 point scale where 1 means you have heard nothing and 5 means you have heard a great deal, how much have you heard about the following food related subjects?
(NOTE TO INTERVIEWER: Repeat scale as needed)
QAW2 (T)
Safe food handling?
Nothing 1.......................................................................................................................................... 1
2........................................................................................................................................................ 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR....................................................................................................................... 9

QAW3 (T)
Proper cooking and cooling instructions?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR.……………………….............................................................................................. 9

QAW4 (T)
Proper storage of foods?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR………………………............................................................................................... 9
QAW5 (T)
Food-borne illness?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR........................................................................................................................ 9

QAW6 (T)
Listeria?
Nothing 1........................................................................................................................................... 1
2.......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR........................................................................................................................ 9

QAW7
The importance of hand washing?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR........................................................................................................................ 9

QAW8
Proper cooking temperatures?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR........................................................................................................................ 9

QAW9
Storing and reheating leftovers?
Nothing 1........................................................................................................................................... 1
2.......................................................................................................................................................... 2
3.......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5
(DO NOT READ)DK/NR........................................................................................................................ 9

PKFBI (T)
Food-borne illness is caused by the consumption of food contaminated by bacteria, viruses and parasites.
Please indicate whether or not you believe the following statements about food-borne illness to be mostly
true or mostly false. (ROTATE KFBI1-KFBI6)

KFBI1 (T)
Most food-borne illnesses can be prevented by cooking food thoroughly.
True................................................................................................................................................... 1
False................................................................................................................................................... 2
(DO NOT READ)DK/NR....................................................................................................................... 9

KFBI2 (T)
You can tell if a food may cause food-borne illness by its look, smell or taste.
True................................................................................................................................................... 1
False................................................................................................................................................... 2
(DO NOT READ)DK/NR....................................................................................................................... 9

KFBI4 (T)
Certain groups of people are at a greater risk of developing complications from food-borne illness.
True................................................................................................................................................... 1
False................................................................................................................................................... 2
(DO NOT READ)DK/NR....................................................................................................................... 9

KFBI4B (T)
(ASK IF: KFBI4.EQ.1)
Which groups of people do you think would be at greater risk of developing complications from food-borne illness?
(DO NOT READ-CODE ALL THAT APPLY)
Elderly............................................................................................................................................. 1
Children under six years of age........................................................................................................ 2
Pregnant women.............................................................................................................................. 3
People with pre-existing health issues............................................................................................. 4
Other (specify)................................................................................................................................. 77
(DO NOT READ)DK/NR...................................................................................................................... 99

KFBI5 (T)
Freezing food kills the bacteria that can cause food-borne illness.
True................................................................................................................................................. 1
False................................................................................................................................................. 2
(DO NOT READ)DK/NR..................................................................................................................... 9

KFBI6 (T)
There is very little consumers can do to prevent food-borne illness.
True................................................................................................................................................... 1
False.................................................................................................................................................. 2
(DO NOT READ)DK/NR...................................................................................................................... 9

PKRF (T)
Next, I am going to read you a list of foods and I would like you to tell me to what extent you think each of these foods carries an increased risk of being contaminated by bacteria, viruses or parasites linked to food-borne illness. Please respond on a 7-point scale where 1 means to no extent whatsoever, 7 means to a great extent and 4 means to a moderate extent. (ROTATE KRF1-KRF17)
(NOTE TO INTERVIEWER: Repeat question as needed)
PN: PLEASE ROTATE KRF1-KRF17 SO THAT NO RESPONDENT SEES MORE THAN 8 OF THE 17 ATTRIBUTES

KRF1 (T)
Deli meats (for example: cold cuts, hot dogs)
1. No extent whatsoever.................................................................................................................. 1
2....................................................................................................................................................... 2
3....................................................................................................................................................... 3
4. A moderate extent....................................................................................................................... 4
5....................................................................................................................................................... 5
6....................................................................................................................................................... 6
7. A great extent.............................................................................................................................. 7
(DO NOT READ)DK/NR..................................................................................................................... 9

KRF3 (T)
Soft pasteurized cheeses (for example: camembert, brie)
1. No extent whatsoever................................................................................................................. 1
2....................................................................................................................................................... 2
3....................................................................................................................................................... 3
4. A moderate extent....................................................................................................................... 4
5....................................................................................................................................................... 5
6....................................................................................................................................................... 6
7. A great extent.............................................................................................................................. 7
(DO NOT READ)DK/NR..................................................................................................................... 9

KRF4 (T)
Raw seafood such as sushi, raw oysters, or smoked seafood
1. No extent whatsoever................................................................................................................ 1
2...................................................................................................................................................... 2
3...................................................................................................................................................... 3
4. A moderate extent..................................................................................................................... 4
5..................................................................................................................................................... 5
6..................................................................................................................................................... 6
7. A great extent............................................................................................................................ 7
(DO NOT READ)DK/NR................................................................................................................... 9
KRF5 (T)
Unpasteurized juices such as freshly squeezed juices or cider from local farmer's markets, local orchards, juice bars, etc.
1. No extent whatsoever................................................................................................................. 1
2....................................................................................................................................................... 2
3........................................................................................................................................................ 3
4. A moderate extent........................................................................................................................ 4
5........................................................................................................................................................ 5
6........................................................................................................................................................ 6
7. A great extent............................................................................................................................... 7
(DO NOT READ)DK/NR...................................................................................................................... 9

KRF7 (T)
Hard cheeses (for example: cheddar, swiss)
1. No extent whatsoever.................................................................................................................. 1
2........................................................................................................................................................ 2
3........................................................................................................................................................ 3
4. A moderate extent........................................................................................................................ 4
5........................................................................................................................................................ 5
6........................................................................................................................................................ 6
7. A great extent............................................................................................................................... 7
(DO NOT READ)DK/NR...................................................................................................................... 9

KRF8 (T)
Frozen breaded chicken products such as chicken nuggets, strips and burgers
1. No extent whatsoever................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF9 (T)
Pasteurized milk
1. No extent whatsoever................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF10
Uncooked flour
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF12
Unpasteurized cheeses
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF13
Raw eggs
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF14
Sprouts (for example: alfalfa, bean, clover, radish)
1. No extent whatsoever.................................................................................................................... 1
2.......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF15
Pre-washed, ready to eat vegetables such as lettuce, carrots, etc.
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent.......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF16
Raw poultry
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF16A
Raw ground beef
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7
(DO NOT READ)DK/NR....................................................................................................................... 9

KRF17
Melons
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7
(DO NOT READ)DK/NR....................................................................................................................... 9

CHICK 1
In your opinion, do you consider most frozen, breaded chicken products, such as chicken nuggets and strips to be …? (ROTATE RESPONSES)
NOTE TO INTERVIEWER: READ OPTIONS 1 & 2, DO NOT READ OPTION 9
Raw, needing to be fully cooked …………………………………………..………………………………………………….... 1
Pre-cooked and needing re-heating only…………………………………………………………………………………….. 2
(DO NOT READ) Unsure/Don't know…………………………………………………………………………………………… 9

CHICK 2
In general, how do you prepare frozen, breaded chicken products?
NOTE TO INTERVIEWER: READ OPTIONS 1 -5/6, DON'T READ OPTION 7
Oven………………………………………………………………………………………………………………………………………….... 1
Microwave…………………………………………………………………………………………………………………………………… 2
Toaster Oven………………………………………………………………………………………………………………………………. 3
Pan fried……………………………………………………………………………………………………………………………………… 4
Barbecue…………………………………………………………………………………………………………………………………….. 5
Other (specify).…………………………………………………………………………………………………………………………… 6
Do not cook breaded chicken products………………………………………………………………………………………. 7

(PN: ROTATE QUESTIONS BBD AND ED)

BBD (T)
Most foods carry a "best-before" date. Which of the following statements comes closest to your
understanding of best-before dates?
(READ LIST)
Food that is not consumed before the best-before date is unsafe and should be thrown out….... 1
Best-before dates indicate when a product is freshest and foods kept past this date are still safe
to consume for a while..................................................................................................................... 2
(DO NOT READ)DK/NR...................................................................................................................... 9

ED
Many foods carry an "expiry" date. Which of the following statements comes closest to your
understanding of expiry dates?
(READ LIST)
Food that is not consumed before the expiry date is unsafe and should be thrown out….............. 1
Expiry dates indicate when a product is freshest and foods kept past this date are still safe
to consume for a while...................................................................................................................... 2
(DO NOT READ) DK/NR...................................................................................................................... 9

FHP-A
Do you own a food thermometer?
Yes................................................................................................................................................... 1
No.................................................................................................................................................... 2
(DO NOT READ)DK/NR..................................................................................................................... 9

PFHP (T)
We would now like to ask you about your food handling practices. Can you please tell me how frequently you do or do not engage in each of the following activities?
(NOTE TO INTERVIEWER: Repeat scale as needed)
PN: PLEASE ROTATE PFHP1-PFHP 23 SO THAT NO RESPONDENT SEES MORE THAN 8 OF THE 16 ATTRIBUTES
NOTE TO INTERVIEWER: IF A SITUATION DOES NOT APPLY TO A RESPONDENT (E.G. A VEGETARIAN DOES NOT EAT POULTRY), PLEASE CODE AS 'NEVER' AS OPPOSED TO 'DK'

FHP1 (T)
(ASK ONLY OF THOSE WHO OWN A FOOD THERMOMETER AT Q.FHP-A)
Use a food thermometer to determine if the food you are preparing is cooked to the recommended temperature?
Never................................................................................................................................................. 1
Rarely................................................................................................................................................ 2
Sometimes........................................................................................................................................ 3
Often................................................................................................................................................. 4
Always............................................................................................................................................... 5
(DO NOT READ)DK/NR...................................................................................................................... 9

FHP2 (T)
Defrost frozen meat or poultry on the counter at room temperature?
Never................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9
FHP4 (T)
Rinse poultry (for example: turkey or chicken) before cooking it?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP5 (T)
Eat eggs with runny yolks?
Never................................................................................................................................................. 1
Rarely................................................................................................................................................ 2
Sometimes........................................................................................................................................ 3
Often................................................................................................................................................. 4
Always............................................................................................................................................... 5
(DO NOT READ)DK/NR...................................................................................................................... 9

FHP6 (T)
Wash your reusable grocery bags?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP7 (T)
Wash your hands with soap and water BEFORE preparing food?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP10 (T)
Clean the surface you use to prepare foods on?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP11 (T)
Wash fresh fruits and vegetables before consuming them?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP15 (T)
Refrigerate leftover food within two hours of cooking?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP16 (T)
Refreeze food after it has already been completely defrosted?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP17 (T)
Keep remaining leftover food after you have reheated it once?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP18 (T)
Put meat or poultry and fresh produce in the same shopping bag?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP19 (T)
Put meat, poultry and seafood on the bottom shelf of your fridge, or in a special drawer?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP20
Wash your hands with soap and water AFTER handling raw meat or raw fish?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3

Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP21
Wash your hands with soap and water AFTER handling frozen breaded chicken products such as chicken nuggets, strips or burgers?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FHP23
Closely follow the cooking instructions on food product packaging?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FRG1
How often do you check the temperature inside your refrigerator? (READ OPTIONS)
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5
(DO NOT READ)DK/NR....................................................................................................................... 9

FRG2 (T-FRG1)
To the best of your knowledge, what temperature should refrigerators be kept at? (PN FOR TELEPHONE: READ OPTIONS)
Lower than -2°C............................................................................................................................. 1
Between -2°C and -1°C...................................................................................................................... 2
Between 0°C and +2°C...................................................................................................................... 3
Between +2°C and+4°C..................................................................................................................... 4
Between +4°C and +6°C.................................................................................................................... 5
Between +6°C and +8°C.................................................................................................................... 6
I don't really have a good idea as to what the temperature should be kept at................................. 9

INFO1A (T)
What is your MAIN source of information on food safety?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience................................................................................................................................. 4
The internet...................................................................................................................................... 5
Industry information........................................................................................................................ 6
Grocery stores.................................................................................................................................. 7
Federal Government........................................................................................................................ 8
Provincial Government..................................................................................................................... 9
Municipal Government (e.g. City Public Health Units)................................................................... 10
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.…………………………………………….. 11
YouTube………………………………………………………………………………………………………….. 12
Blogs……………………………………………………………………………………………… 13
Cook books/recipes…………………………………………………………………………………….. 14
Academics/health experts………………………………………………………………………………….. 15
Other (specify)................................................................................................................................. 77
(DO NOT READ)DK/NR..................................................................................................................... 99

INFO1B (T)
And what type of information on food safety issues do you typically look for?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Safe food handling practices............................................................................................................ 1
Risks associated with different foods............................................................................................... 2
Food recalls...................................................................................................................................... 3
Food-borne illnesses (for example: Listeria, E-coli, etc.)................................................................. 4
Other (specify)................................................................................................................................. 77
(DO NOT READ)DK/NR...................................................................................... 99

INFO2A (T)
What about when there is a recall due to a food-borne illness outbreak (e.g., an E. coli outbreak earlier in 2017 that resulted in the recall of flour and flour-based products)? What is your MAIN source of information under these circumstances?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube……………………………………………………………………………………………………………………. 10
Blogs……………………………………………………………………............................................... 11
Academics/health experts........................................................................................ 13
Other (specify).................................................................................................................................. 77
(DO NOT READ)DK/NR........................................................................................ 99

INFO3
(ASK THOSE WHO ARE PREGNANT OR LIKELY TO BECOME PREGNANT)
As someone who is pregnant or likely to become pregnant, what is the MAIN source of information about food safety that you rely on or would rely on, given your condition?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube…………………………………………………………………………. 10
Blogs………………………………………………………………………………..................... 11
Other (specify).................................................................................................................................. 77
(DO NOT READ)DK/NR....................................................................................... 99

INFO4
(ASK THOSE WHO HAVE COMPROMISED IMMUNITY AT Q.IMM)
As someone who has a compromised immune system, or cares for a person with a compromised immune system, what is the MAIN source of information about food safety that you rely on given that you are dealing with this medical condition?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube………………………………………………………………………………………………………. 10
Blogs………………………………………............................ 11
Other (specify).................................................................................................................................. 77
(DO NOT READ)DK/NR....................................................................................................................... 99

INFO5
(ASK SENIOR CITIZENS AGED 60+)
What is the MAIN source of information about food safety that you rely on for information specific to senior citizens?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube…………………………………………………………………………………………………. 10
Blogs…………………………………………………............................................... 11
Other (specify).................................................................................................................................. 77
(DO NOT READ)DK/NR...................................................................................................................... 99

INFO6
(ASK PARENTS WITH CHILDREN 5 YEARS AND UNDER)
As someone with a child 5 years and under, what is the MAIN source of information about food safety that you rely on for information specific to infants and very young children?
NOTE TO INTERVIEWER: DO NOT READ LIST; RECORD ONLY FIRST MENTION
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.…………………………………………… 9
YouTube……………………………………………………………. 10
Blogs…………………………………………………………………............................................... 11
Other (specify).................................................................................................................................. 77
(DO NOT READ)DK/NR...................................................................................................................... 99

PSOI (T)
I am going to read you a list of potential sources for information on safe food handling. For each, I would like you to tell me whether it would be a very effective, somewhat effective, not very effective or not at all effective way to provide you with information about safe food handling.
(NOTE TO INTERVIEWER: Repeat scale as needed)
SOI2A (T)
(How effective would...be at providing you with information on safe food handling?) …detailed articles…
Not at all effective............................................................................................................................. 1
Not very effective............................................................................................................................. 2
Somewhat effective.......................................................................................................................... 3
Very effective.................................................................................................................................... 4
(DO NOT READ)DK/NR...................................................................................................................... 9

SOI2B (T)
(ASK IF: SOI2A EQ.3,4)
Which of the following would be the BEST place for these detailed articles? Would it be...
(READ LIST - SELECT ONLY ONE RESPONSE)
in a newspaper?................................................................................................................................. 1
in a magazine?................................................................................................................................... 2
on a website?.................................................................................................................................... 3
(DO NOT READ)None of the above................................................................................................... 8B
(DO NOT READ)DK/NR...................................................................................................................... 9B

SOI2C (T)
(ASK IF: SOI2B EQ.1,2,3)
Can you please tell me which [newspapers/magazines/websites]?
(OPEN ENDED - RECORD UP TO THREE RESPONSES)
Response please specify................................................................................................................... 77
(DO NOT READ) Cannot name any specifically................................................................................. 98
(DO NOT READ)DK/NR...................................................................................................................... 99

SOI3A (T)
(How effective would...be at providing you with information on safe food handling?)...brochures...
Not at all effective............................................................................................................................. 1
Not very effective.............................................................................................................................. 2
Somewhat effective.......................................................................................................................... 3
Very effective.................................................................................................................................... 4
(DO NOT READ)DK/NR....................................................................................................................... 9

SOI3B (T)
(ASK IF: SOI3A.EQ.3,4)
Which of the following would be effective ways for you to receive or have access to these brochures? Would it be...
(READ LIST - SELECT ALL THAT APPLY)
From your health professional......................................................................................................... 1
At a pharmacy.................................................................................................................................. 2
In a retail or grocery store............................................................................................................... 3
In the mail........................................................................................................................................ 4
A 1-800 number to order them....................................................................................................... 5
A website to order…………………………..………………………………………………………………………….... 10
A website to read them.................................................................................................................... 11
(DO NOT READ)None of the above.................................................................................................. 8
(DO NOT READ)DK/NR...................................................................................................................... 9

SOI6A (T)
(How effective would...be at providing you with information on safe food handling?)
...social media (Facebook, Twitter, etc.)...
Not at all effective............................................................................................................................. 1
Not very effective.............................................................................................................................. 2
Somewhat effective.......................................................................................................................... 3
Very effective.................................................................................................................................... 4
(DO NOT READ)DK/NR....................................................................................................................... 9

TRU1 (T)
Who do you trust the MOST when it comes to providing you with information on food safety?
(READ LIST - SELECT ONLY ONE RESPONSE)
PN: ROTATE OPTIONS
Retailers/grocers............................................................................................................................... 1
Canadian Governments (federal, provincial, municipal).................................................................. 2
Consumer and other non-governmental groups............................................................................... 3
Health experts and academics/scientists.......................................................................................... 4
Health professionals (doctors, nurses).............................................................................................. 5
(DO NOT READ) Other (specify) …………………………………………………………………… 77
(DO NOT READ)DK/NR...................................................................................................................... 9

DEMIN (T)
Now I have a few more questions to be used for statistical purposes only.

SHOP (T)
Approximately how often are you responsible for shopping for food in your household? Is it:
Every day or almost every day........................................................................................................... 1
1-3 times a week............................................................................................................................... 2
Once or twice a month...................................................................................................................... 3
A few times a year, or....................................................................................................................... 4
Never................................................................................................................................................. 5
(DO NOT READ)DK/NR....................................................................................................................... 9

SHOP2 (T)
And approximately how often are you responsible for preparing the main meal in your household? Is it:
Every day or almost every day........................................................................................................... 1
1-3 times a week............................................................................................................................... 2
Once or twice a month...................................................................................................................... 3
A few times a year............................................................................................................................. 4
Never................................................................................................................................................. 5
(DO NOT READ)DK/NR....................................................................................................................... 9

SHOP3
And approximately how often are you responsible for preparing the main meal using the outdoor barbecue? Is it:
Every day or almost every day........................................................................................................... 1
1-3 times a week............................................................................................................................... 2
Once or twice a month...................................................................................................................... 3
A few times a year............................................................................................................................. 4
Never................................................................................................................................................. 5
(DO NOT READ)DK/NR....................................................................................................................... 9

HST2 (T)
(ASK IF AGED 60+ @QAGE; PREGNANT WOMEN OR THOSE EXPECTING TO BECOME PREGNANT WITHIN THE NEXT YEAR - CODE 1@Q PREG1 OR PREG2; OR INDIVIDUALS WITH COMPROMISED IMMUNE SYSTEMS CODE 1@QIMM)
Would you consider yourself to be at greater risk than average for complications from food poisoning?
Yes, definitely.................................................................................................................................... 1
Maybe................................................................................................................................................ 2
No...................................................................................................................................................... 3
(DO NOT READ)DK/NR....................................................................................................................... 9

HST2B (T)
(ASK IF A PARENT OF A CHILD AGED 5 OR UNDER - CODE 1 @ Q. HH COMP 3)
Would you consider your child who is 5 years old or younger to be at greater risk than average for complications from food poisoning?
Yes, definitely.................................................................................................................................... 1
Maybe................................................................................................................................................ 2
No...................................................................................................................................................... 3
(TELEPHONE ONLY) (DO NOT READ)DK/NR....................................................................................... 9

HST3A (T)
(ASK IF: HST2 OR HST2B EQ.1,2)
WORDING IF A PARENT OF A CHILD AGED 5 OR UNDER - CODES 1-5 @ Q. HH COMP 2 AND PARENT NOT HIGH RISK:
Would you say you currently take precautions above and beyond what most people do to protect your child from food poisoning?
WORDING IF A PARENT OF A CHILD AGED 5 OR UNDER - CODES 1 @ Q. HH COMP 3 AND PARENT IS HIGH RISK:
Would you say you currently take precautions above and beyond what most people do to protect yourself and your child from food poisoning?
WORDING IF NOT PARENT OF A CHILD AGED 5 OR UNDER @ Q. HH COMP 2 AND IS HIGH RISK:
Would you say you currently take precautions above and beyond what most people do to protect yourself from food poisoning?

Yes..................................................................................................................................................... 1
No...................................................................................................................................................... 2
(DO NOT READ)DK/NR....................................................................................................................... 9

HST3A2 (T)
(ASK IF: HST3A.EQ.1)
What precautions do you take?
DO NOT READ-CODE ALL THAT APPLY. ACCEPT UNLIMTED RESPONSES.
Wash fresh fruits and vegetables...................................................................................................... 1
Wash reusable grocery bags............................................................................................................. 2
Clean surfaces where you prepare food........................................................................................... 3
Defrost meat and poultry in fridge................................................................................................... 4
Use different cutting boards to avoid cross-contamination............................................................. 5
Avoid certain higher risk foods......................................................................................................... 6
Other (specify).................................................................................................................................. 77
(DO NOT READ)DK/NR...................................................................................................................... 99
HST 4
In the past year, have you experienced illness that you thought was due to the food you ate, that is food poisoning?
Yes................................................................................................................................................... 1
No.................................................................................................................................................... 2
(DO NOT READ)DK/NR..................................................................................................................... 9

HST 5
Which of the following comes closest to describing your understanding of food poisoning? Would you say that it is... (READ LIST)
Food poisoning is a mild condition that resolves itself without medical treatment…………………… 1
Food poisoning can be mild or severe, and can sometimes send people to the hospital…………… 2
(DO NOT READ)DK/NR.................................................................................................................... 9

HST 6
To the best of your knowledge, where are most food poisoning cases contracted? Are they mostly contracted… (READ LIST)
PN: ROTATE OPTIONS
At your home……………………………..................................................................................................... 1
In restaurants, take-out, or cafeterias............................................................................................. 2
At friends/relatives...................................................................................................... …………………. 3
International travel...................................................................................................... …………………. 4
(DO NOT READ)DK/NR..................................................................................................................... 99

HST 7
And, to the best of your knowledge, what are most cases of food poisoning a result of?
Are they mostly a result of… (READ LIST)
Unsafe food handling or cooking practices in the kitchen.............................................................. 1
Things that occur before food reaches the kitchen (such as contamination in
culture/harvesting/ processing)….................................................................................................... 2
(DO NOT READ)DK/NR..................................................................................................................... 99

SOC MEDIA 1
Do you personally have an account with or use any of the following?
PN: ROTATE OPTIONS. SELECT ALL THAT APPLY. ASK OPTIONS ONE AT A TIME AND RECORD YES/NO.
Facebook........................................................................................................................................... 1
Twitter………….................................................................................................................................... 2
YouTube……....................................................................................................................................... 3
Flickr……………………….......................................................................................................................... 4
Pinterest........................................................................................................................................... 5
Instagram…….................................................................................................................................... 6
Snapchat…………………........................................................................................................................ 7
None of the above (SKIP TO Q.EDUC).............................................................................................. 8
(DO NOT READ)Prefer not to answer....................................................................................………… 99

SOC MEDIA 2
To what extent are you using social media (Facebook, Instagram, Twitter)? Would that be...
(READ OPTIONS)
Never................................................................................................................................................ 1
Once a month................................................................................................................................... 2
Once a week..................................................................................................................................... 3
Several times a week........................................................................................................................ 4
Daily.................................................................................................................................................. 5
(DO NOT READ)DK/NR...................................................................................................................... 9

SOC MEDIA 3
(ASK IF: SOC MEDIA 2 EQ. 2,3,4,5)
In the past year have you shared or posted information about food safety on social media?
Yes................................................................................................................................................... 1
No.................................................................................................................................................... 2
(DO NOT READ)DK/NR.................................................................................................................... 9

SOC MEDIA 3
(ASK IF: SOC MEDIA 2 EQ. 2,3,4,5)
Have you heard of the 'Healthy Canadians' Facebook page?
Yes................................................................................................................................................. 1
No................................................................................................................................................... 2
(DO NOT READ)DK/NR.................................................................................................................... 9

EDUC (T)
What is the highest level of schooling that you have completed? (READ LIST)
Grade 8 or less................................................................................................................................. 1
Some high school............................................................................................................................. 2
High School Diploma or equivalent................................................................................................. 3
Registered Apprenticeship or other trades certificate or diploma................................................. 4
College, CEGEP, or other non-university certificate or diploma...................................................... 5
University certificate or diploma below bachelor's level................................................................ 6
Bachelor's degree............................................................................................................................ 7
Post graduate degree above the bachelor's level........................................................................... 8
(DO NOT READ)DK/Refused/Prefer not to answer.......................................................................... 9

INC20 (T)
Which of the following categories best describes your total household income? That is, the total income of
all persons in your household combined, before taxes? (READ LIST)
Under $20,000................................................................................................................................. 1
$20,000 to just under $40,000........................................................................................................ 2
$40,000 to just under $60,000........................................................................................................ 3
$60,000 to just under $80,000........................................................................................................ 4
$80,000 to just under $100,000...................................................................................................... 5
$100,000 to just under $150,000.................................................................................................... 6
$150,000 and above........................................................................................................................ 7
(DO NOT READ)DK/Refused/Prefer not to answer............................................................................ 99

BORN
Where were you born? Were you…
Born in Canada................................................................................................................................. 1
Not born in Canada, but have been living in Canada for less than 1 year....................................... 2
Not born in Canada, but living in Canada for 1 year or more, but less than five years................... 3
Not born in Canada, but living in Canada for 5 years or more, but less than 10 years.................... 4
Not born in Canada, but living in Canada for 10 years or more....................................................... 5
(DO NOT READ)DK/Refused/Prefer not to answer............................................................................ 99

ETHN
What ethnic or cultural group do you belong to? Do you consider yourself mainly...
(READ OPTIONS ONLY IF NECESSARY)
Canadian.......................................................................................................................................... 1
French Canadian/Quebecois/Acadian............................................................................................. 2
British.............................................................................................................................................. 3
African............................................................................................................................................. 4
Caribbean........................................................................................................................................ 5
Central American............................................................................................................................ 6
Chinese...................................................................................................................... ………………….. 7
Eastern European........................................................................................................................... 8
Middle Eastern................................................................................................................................ 9
South American............................................................................................................................... 10
South Asian (such as from India, Pakistan, Bangladesh)................................................................. 11
Southeast Asian (such as from Vietnam, Philippines, Myanmar)…................................................ 12
Mid-West Asian.............................................................................................................................. 13
East Asian........................................................................................................................................ 14
French............................................................................................................................................. 15
North Europe/Scandinavian........................................................................................................... 16
Western European.......................................................................................................................... 17
Southern European......................................................................................................................... 18
First Nations.................................................................................................................................... 19
American................................................................................................................... …………………… 20
Australian/New Zealander.............................................................................................................. 21
South African.................................................................................................................................. 22
Jewish................................................................................................................... ……………………….. 23
Pacific Islander................................................................................................................................. 24
Other (specify)................................................................................................................................. 77
(DO NOT READ)DK/Refused/Prefer not to answer............................................................................ 99

LANG
What language do you speak primarily at home?
(DO NOT READ)
English.......................................................................................................................................... 1
French.......................................................................................................................................... 2
Tagalog........................................................................................................................................ 3
Mandarin..................................................................................................................................... 4
Cantonese.................................................................................................................................... 5
Punjabi......................................................................................................................................... 6
Hindi...................................................................................................................................... ……. 7
Urdu............................................................................................................................................. 8
Tamil............................................................................................................................................ 9
Arabic........................................................................................................................................... 10
Spanish......................................................................................................................................... 11
Italian........................................................................................................................................... 12
Creole........................................................................................................................................... 13
Other (specify).............................................................................................................................. 77
(DO NOT READ)DK/Refused/Prefer not to answer....................................................................... 99
THNK (T)
Thank you for completing our survey.
End of Interview
Completion....................................................................................................................................... 1D

QFIL (T)
ASK IF: ISEMPTY (QEND)
We regret but your responses have shown that you are in a group that is already completed. Thank you for
taking the time to assist us in our data collection.

THNK2 (T)
ASK IF: ISEMPTY (QEND)
We regret but your responses have shown that you are ineligible to participate in this survey. Thank you
for your time.

C. Online Survey

FOOD SAFETY SURVEY - CANADIANS' KNOWLEDGE & BEHAVIOUR
Final - English Online

(T) = tracking

Text in red = modified in 2018

Thanks for agreeing to participate in this survey. This survey is being conducted by Health Canada and covers a range of topics with a particular focus on food issues. It should take you about 15 minutes to complete. This survey is registered with the Marketing Research and Intelligence Association. Your participation is voluntary and completely confidential. Your answers will remain anonymous.

PSEX (T)
Please indicate your gender:
Male................................................................................................................................................... 1
Female................................................................................................................................................ 2

LANGI (T)
Record language of correspondence
(DO NOT ASK)
English............................................................................................................................................... 1
French................................................................................................................................................ 2

QAGE (T-QAGE2X)
In what year were you born?
(Enter year)....................................................................................................................................... 1
IF UNDER 18, TERMINATE.

QREGION
What province do you live in?
Alberta............................................................................................................................................. 1
British Columbia.............................................................................................................................. 2
Manitoba........................................................................................................................................ 3
New Brunswick...........................................................................................................................….. 4
Newfoundland & Labrador.............................................................................................................. 5
Northwest Territories...................................................................................................................... 6
Nova Scotia..................................................................................................................................... 7
Nunavut…………................................................................................................................................ 8
Ontario............................................................................................................................................ 9
Prince Edward Island..................................................................................................................... 10
Quebec........................................................................................................................................... 11
Saskatchewan................................................................................................................................. 12
Yukon............................................................................................................................................. 13
Outside of Canada [TERMINATE].................................................................................................... 14

HH COMP
How many people live in your household, including yourself?
(Enter number)................................................................................................................................. 1

HH COMP 2
(ASK IF 2+ PERSONS AT HH COMP)
What are the ages of the people in your household? CHECK ALL THAT APPLY.
1 year old or less............................................................................................................................... 1
2 years old....................................................................................................................................... 2
3 years old....................................................................................................................................... 3
4 years old...................................................................................................................................…. 4
5 years old....................................................................................................................................... 5
6 years old....................................................................................................................................... 6
7-10 years old.................................................................................................................................. 7
11-13 years old................................................................................................................................ 8
14-18 years old................................................................................................................................ 9
19 years of age or older................................................................................................................... 10
NONE............................................................................................................................................... 12

HH COMP 3 (T-PARNT)
ASK IF HH COMP 2 = 1,2,3,4 OR 5
Are you the parent of the child aged 5 years old or younger?
Yes................................................................................................................................................... 1
No..................................................................................................................................................... 2

PREG1
(ASK IF FEMALE AND AGED 50 YEARS AND YOUNGER)
Are you currently pregnant?
Yes................................................................................................................................................... 1
No................................................................................................................................................... 2

PREG2
(ASK IF FEMALE, AGED 50 YEARS AND YOUNGER, AND NOT PREGNANT)
Do you hope to become pregnant over the next year?
Yes...................................................................................................................................................... 1
No..................................................................................................................................................... 2
Don't know………………........................................................................................................................ 9

IMM
Some people with heart disease, diabetes, cancer, HIV, asthma or other medical conditions have a compromised immune system. This means that their bodies cannot produce the same level of immunity to defend against an infectious sickness.
Are you a person with a compromised immune system? That is, are you a person who has a medical condition such as heart disease, diabetes, HIV, asthma or some other condition that makes you less likely to be able to fight off a sickness?
Yes..................................................................................................................................................... 1
No...................................................................................................................................................... 2
Don't know………………........................................................................................................................ 9

GP1 (T)
How confident would you say you are right now in Canada's food safety system?
1. Not at all confident....................................................................................................................... 1
2........................................................................................................................................................ 2
3........................................................................................................................................................ 3
4. Moderately confident.................................................................................................................. 4
5........................................................................................................................................................ 5
6........................................................................................................................................................ 6
7. Completely confident.................................................................................................................... 7

GP4A (T)
When you think of food safety concerns in your home, what are your top 3 concerns?
PN: OPEN ENDED QUESTION. GIVE RESPONDENTS PLACE TO WRITE TOP 3 CONCERNS.
Food not handled, stored or refrigerated properly........................................................................ 1
Cleanliness....................................................................................................................................... 2
Expired food..................................................................................................................................... 3
Food contamination......................................................................................................................... 4
Proper food inspection.................................................................................................................... 5
Pesticides/Insecticides..................................................................................................................... 6
Additives/Preservatives................................................................................................................... 7
Proper cooking and cooling instructions......................................................................................... 8
Allergies........................................................................................................................................... 9
Correct labeling /information.......................................................................................................... 10
Bacteria/Viruses (e.g. Listeria, E.coli, salmonella)............................................................................ 11
Genetically modified foods…………………………………………………………………………………. 12
(HPP) High Pressure Processing………………………………………………………….. 13
Irradiation……………………………………………………………………………………….. 14
Other (specify)................................................................................................................................. 77

PGP5 (T)
Please tell me the extent to which you agree or disagree with the following statement:
GP5B (T)
I feel I have enough information about food safety and how to protect myself and my family from food-borne illness and/or food poisoning.
1. Totally disagree.............................................................................................................................. 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. Neither agree nor disagree............................................................................................................ 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. Totally agree.................................................................................................................................. 7

PAW (T)
How much have you heard about the following food related subjects? PN: ROTATE QAW2-9

QAW2 (T)
Safe food handling?
Nothing 1.......................................................................................................................................... 1
2........................................................................................................................................................ 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW3 (T)
Proper cooking and cooling instructions?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW4 (T)
Proper storage of foods?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW5 (T)
Food-borne illness?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW6 (T)
Listeria?
Nothing 1........................................................................................................................................... 1
2.......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW7
The importance of hand washing?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW8
Proper cooking temperatures?
Nothing 1........................................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

QAW9
Storing and reheating leftovers?
Nothing 1........................................................................................................................................... 1
2.......................................................................................................................................................... 2
3.......................................................................................................................................................... 3
4......................................................................................................................................................... 4
A great deal 5..................................................................................................................................... 5

PKFBI (T)
Food-borne illness is caused by the consumption of food contaminated by bacteria, viruses and parasites.
Please indicate whether or not you believe each of the following to be mostly true or mostly false.
PN: ROTATE KFBI1-KFBI6

KFBI1 (T)
Most food-borne illnesses can be prevented by cooking food thoroughly.
True................................................................................................................................................... 1
False................................................................................................................................................... 2

KFBI2 (T)
You can tell if a food may cause food-borne illness by its look, smell or taste.
True................................................................................................................................................... 1
False................................................................................................................................................... 2

KFBI4 (T)
Certain groups of people are at a greater risk of developing complications from food-borne illness.
True................................................................................................................................................... 1
False................................................................................................................................................... 2

KFBI4B (T)
(ASK IF: KFBI4.EQ.1)
Which groups of people do you think would be at greater risk of developing complications from food-borne illness?
PN: OPEN ENDED QUESTION. GIVE RESPONDENTS PLACE TO WRITE 4 TYPES OF PEOPLE.
Elderly............................................................................................................................................. 1
Children under six years of age........................................................................................................ 2
Pregnant women.............................................................................................................................. 3
People with pre-existing health issues............................................................................................. 4
Other (specify)................................................................................................................................. 77

KFBI5 (T)
Freezing food kills the bacteria that can cause food-borne illness.
True................................................................................................................................................. 1
False................................................................................................................................................. 2

KFBI6 (T)
There is very little consumers can do to prevent food-borne illness.
True................................................................................................................................................... 1
False.................................................................................................................................................. 2

PKRF (T)
To what extent do you think each of the following foods carries an increased risk of being contaminated by bacteria, viruses or parasites linked to food-borne illness?
PN: ROTATE KRF1-KRF17
KRF1 (T)
Deli meats (for example: cold cuts, hot dogs)
1. No extent whatsoever.................................................................................................................. 1
2....................................................................................................................................................... 2
3....................................................................................................................................................... 3
4. A moderate extent....................................................................................................................... 4
5....................................................................................................................................................... 5
6....................................................................................................................................................... 6
7. A great extent.............................................................................................................................. 7

KRF3 (T)
Soft pasteurized cheeses (for example: camembert, brie)
1. No extent whatsoever................................................................................................................. 1
2....................................................................................................................................................... 2
3....................................................................................................................................................... 3
4. A moderate extent....................................................................................................................... 4
5....................................................................................................................................................... 5
6....................................................................................................................................................... 6
7. A great extent.............................................................................................................................. 7

KRF4 (T)
Raw seafood such as sushi, raw oysters, or smoked seafood
1. No extent whatsoever................................................................................................................ 1
2...................................................................................................................................................... 2
3...................................................................................................................................................... 3
4. A moderate extent..................................................................................................................... 4
5..................................................................................................................................................... 5
6..................................................................................................................................................... 6
7. A great extent............................................................................................................................ 7

KRF5 (T)
Unpasteurized juices such as freshly squeezed juices or cider from local farmer's markets, local orchards, juice bars, etc.
1. No extent whatsoever................................................................................................................. 1
2....................................................................................................................................................... 2
3........................................................................................................................................................ 3
4. A moderate extent........................................................................................................................ 4
5........................................................................................................................................................ 5
6........................................................................................................................................................ 6
7. A great extent............................................................................................................................... 7

KRF7 (T)
Hard cheeses (for example: cheddar, swiss)
1. No extent whatsoever.................................................................................................................. 1
2........................................................................................................................................................ 2
3........................................................................................................................................................ 3
4. A moderate extent........................................................................................................................ 4
5........................................................................................................................................................ 5
6........................................................................................................................................................ 6
7. A great extent............................................................................................................................... 7

KRF8 (T)
Frozen breaded chicken products such as chicken nuggets, strips and burgers
1. No extent whatsoever................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7

KRF9 (T)
Pasteurized milk
1. No extent whatsoever................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7

KRF10
Uncooked flour
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7

KRF12
Unpasteurized cheeses
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7

KRF13
Raw eggs
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7

KRF14
Sprouts (for example: alfalfa, bean, clover, radish)
1. No extent whatsoever.................................................................................................................... 1
2.......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................ 7

KRF15
Pre-washed, ready to eat vegetables such as lettuce, carrots, etc.
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent.......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7

KRF16
Raw poultry
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7

KRF16A
Raw ground beef
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7

KRF17
Melons
1. No extent whatsoever.................................................................................................................... 1
2......................................................................................................................................................... 2
3......................................................................................................................................................... 3
4. A moderate extent......................................................................................................................... 4
5......................................................................................................................................................... 5
6......................................................................................................................................................... 6
7. A great extent................................................................................................................................. 7

CHICK 1
In your opinion, do you consider most frozen, breaded chicken products, such as chicken nuggets and strips to be …? (ROTATE RESPONSES)
Raw, needing to be fully cooked …………………………………………..………………………………………………….... 1
Pre-cooked and needing re-heating only…………………………………………………………………………………….. 2
Unsure/Don't know………………………………………………………………………………………………………………...…… 9

CHICK 2
In general, how do you prepare frozen, breaded chicken products? (Check one)
Oven………………………………………………………………………………………………………………………………………….... 1
Microwave…………………………………………………………………………………………………………………………………… 2
Toaster Oven………………………………………………………………………………………………………………………………. 3
Pan fried……………………………………………………………………………………………………………………………………… 4
Barbecue…………………………………………………………………………………………………………………………………….. 5
Other (specify).…………………………………………………………………………………………………………………………… 6
Do not cook breaded chicken products………………………………………………………………………………………. 7

(PN: ROTATE QUESTIONS BBD AND ED)

BBD (T)
Most foods carry a "best-before" date. Which of the following statements comes closest to your
understanding of best-before dates?
Food that is not consumed before the best-before date is unsafe and should be thrown out….... 1
Best-before dates indicate when a product is freshest and foods kept past this date are still safe
to consume for a while..................................................................................................................... 2

ED
Many foods carry an "expiry" date. Which of the following statements comes closest to your
understanding of expiry dates?
Food that is not consumed before the expiry date is unsafe and should be thrown out….............. 1
Expiry dates indicate when a product is freshest and foods kept past this date are still safe
to consume for a while...................................................................................................................... 2

FHP-A
Do you own a food thermometer?
Yes................................................................................................................................................... 1
No.................................................................................................................................................... 2
Don't know...................................................................................................................................... 9

PFHP (T)
How frequently do you engage in each of the following activities?
PN: PLEASE RANDOMIZE ORDER OF FHPI-FHP24

FHP1 (T)
(ASK ONLY OF THOSE WHO OWN A FOOD THERMOMETER AT Q.FHP A)
Use a food thermometer to determine if the food you are preparing is cooked to the recommended temperature?
Never................................................................................................................................................. 1
Rarely................................................................................................................................................ 2
Sometimes........................................................................................................................................ 3
Often................................................................................................................................................. 4
Always............................................................................................................................................... 5

FHP2 (T)
Defrost frozen meat or poultry on the counter at room temperature?
Never................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP4 (T)
Rinse poultry (for example: turkey or chicken) before cooking it?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP5 (T)
Eat eggs with runny yolks?
Never................................................................................................................................................. 1
Rarely................................................................................................................................................ 2
Sometimes........................................................................................................................................ 3
Often................................................................................................................................................. 4
Always............................................................................................................................................... 5

FHP6 (T)
Wash your reusable grocery bags?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP7 (T)
Wash your hands with soap and water BEFORE preparing food?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP10 (T)
Clean the surface you use to prepare foods on?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP11 (T)
Wash fresh fruits and vegetables before consuming them?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP15 (T)
Refrigerate leftover food within two hours of cooking?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP16 (T)
Refreeze food after it has already been completely defrosted?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP17 (T)
Keep remaining leftover food after you have reheated it once?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP18 (T)
Put meat or poultry and fresh produce in the same shopping bag?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP19 (T)
Put meat, poultry and seafood on the bottom shelf of your fridge, or in a special drawer?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP20
Wash your hands with soap and water AFTER handling raw meat or raw fish?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP21
Wash your hands with soap and water AFTER handling frozen breaded chicken products such as chicken nuggets, strips or burgers?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FHP23
Closely follow the cooking instructions on food product packaging?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FRG1
How often do you check the temperature inside your refrigerator?
Never.................................................................................................................................................. 1
Rarely................................................................................................................................................. 2
Sometimes......................................................................................................................................... 3
Often.................................................................................................................................................. 4
Always................................................................................................................................................ 5

FRG2 (T-FRG1)
To the best of your knowledge, what temperature should refrigerators be kept at?
Lower than -2°C............................................................................................................................. 1
Between -2°C and -1°C...................................................................................................................... 2
Between 0°C and +2°C...................................................................................................................... 3
Between +2°C and+4°C..................................................................................................................... 4
Between +4°C and +6°C.................................................................................................................... 5
Between +6°C and +8°C.................................................................................................................... 6
I don't really have a good idea as to what the temperature should be kept at................................. 9
PN: INFO 1A, 1B, 2A, 3, 4, 5, 6 ARE CLOSED ENDED QUESTIONS. PLEASE INCLUDE THE ANSWER CATEGORIES AND ROTATE THEM. CHECK ONE.

INFO1A (T)
What is your MAIN source of information on food safety?
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience................................................................................................................................. 4
The internet...................................................................................................................................... 5
Industry information........................................................................................................................ 6
Grocery stores.................................................................................................................................. 7
Federal Government......................................................................................................................... 8
Provincial Government..................................................................................................................... 9
Municipal Government (e.g. City Public Health Units)..................................................................... 10
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.…………………………………………….. 11
YouTube…………………………………………………………………………………………………….. 12
Blogs……………………………………………………………………………………………………………………… 13
Cook books/recipes…………………………………………………………………………………………….. 14
Academics/health experts…………………………………………………………………………….. 15
Other (specify)................................................................................................................................. 77

INFO1B (T)
And what type of information on food safety issues do you typically look for?
Safe food handling practices............................................................................................................ 1
Risks associated with different foods............................................................................................... 2
Food recalls...................................................................................................................................... 3
Food-borne illnesses (for example: Listeria, E-coli, etc.)................................................................. 4
Other (specify)................................................................................................................................. 77

INFO2A (T)
What about when there is a recall due to a food-borne illness outbreak (e.g., an E. coli outbreak earlier in 2017 that resulted in the recall of flour and flour-based products)? What is your MAIN source of information under these circumstances?
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube……………………………………………………………………………………………………………. 10
Blogs…………………………………………………………………............................................... 11
Academics/health experts………………………………………………………………………………………… 13
Other (specify).................................................................................................................................. 77

INFO3
(ASK THOSE WHO ARE PREGNANT OR LIKELY TO BECOME PREGNANT)
As someone who is pregnant or likely to become pregnant, what is the MAIN source of information about food safety that you rely on or would rely on, given your condition?
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube………………………………………………………………………………………………. 10
Blogs……………………………………………………..................................... 11
Other (specify).................................................................................................................................. 77

INFO4
(ASK THOSE WHO HAVE COMPROMISED IMMUNITY AT Q.IMM)
As someone who has a compromised immune system, or cares for a person with a compromised immune system, what is the MAIN source of information about food safety that you rely on given that you are dealing with this medical condition?

Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube……………………………………………………………………………………………………………………. 10
Blogs…………………………………………………………………............................... 11
Other (specify).................................................................................................................................. 77

INFO5
(ASK SENIOR CITIZENS AGED 60+)
What is the MAIN source of information about food safety that you rely on for information specific to senior citizens?
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.……………………………………………… 9
YouTube………………………………………………………………………………………………………. 10
Blogs………………………………………………………............................................... 11
Other (specify).................................................................................................................................. 77

INFO6
(ASK PARENTS WITH CHILDREN 5 YEARS AND UNDER)
As someone with a child 5 years and under, what is the MAIN source of information about food safety that you rely on for information specific to infants and very young children?
Newspapers, radio, TV or other media............................................................................................. 1
Product labels/packaging.................................................................................................................. 2
Family/friends................................................................................................................................... 3
Self experience.................................................................................................................................. 4
The internet/websites....................................................................................................................... 5
Industry information......................................................................................................................... 6
Grocery stores................................................................................................................................... 7
Government...................................................................................................................................... 8
Social media such as Facebook, Twitter, Pinterest, Instagram, etc.…………………………………………… 9
YouTube………………………………………………………………………………………………………………. 10
Blogs……………………………………………………………………………………............................................... 11
Other (specify).................................................................................................................................. 77

PSOI (T)
In your opinion, how effective are each of the following sources at providing you with information on safe food handling?
PN: ROTATE SOI2A, SOI3A, AND SOI6A.

SOI2A (T) Detailed articles
SOI3A (T) Brochures
SOI6A (T) Social media (Facebook, Twitter, etc.)
Not at all effective............................................................................................................................. 1
Not very effective............................................................................................................................. 2
Somewhat effective.......................................................................................................................... 3
Very effective.................................................................................................................................... 4

SOI2B (T)
(ASK IF: SOI2A EQ.3,4)
Which of the following would be the BEST place for these detailed articles? Would it be... (CHECK ONE)
in a newspaper?................................................................................................................................. 1
in a magazine?................................................................................................................................... 2
on a website?.................................................................................................................................... 3

SOI2C (T)
(ASK IF: SOI2B EQ.1,2,3)
Can you please tell me which [newspapers/magazines/websites]?
PN: OPEN ENDED. ALLOW SPACE FOR 3 RESPONSES.

SOI3B
(ASK IF: SOI3A.EQ.3,4)
Which of the following would be effective ways for you to receive or have access to brochures? Would it be...(SELECT ALL THAT APPLY)
PN: ROTATE OPTIONS
From your health professional......................................................................................................... 1
At a pharmacy.................................................................................................................................. 2
In a retail or grocery store............................................................................................................... 3
In the mail........................................................................................................................................ 4
A 1-800 number to order them....................................................................................................... 5
A website to order…………………………..……………………………………………………………………………………….... 10
A website to read them.................................................................................................................... 11
None of the above............................................................................................................................. 8

TRU1 (T)
Who do you trust the MOST when it comes to providing you with information on food safety?
PN: ROTATE OPTIONS. SELECT ONLY ONE RESPONSE.
Retailers/grocers............................................................................................................................... 1
Canadian Governments (federal, provincial, municipal)................................................................... 2
Consumer and other non-governmental groups............................................................................... 3
Health experts and academics/scientists.......................................................................................... 4
Health professionals (doctors, nurses).............................................................................................. 5

DEMIN (T)
Now I have a few more questions to be used for statistical purposes only.

SHOP (T)
Approximately how often are you responsible for shopping for food in your household? Is it:
Every day or almost every day........................................................................................................... 1
1-3 times a week............................................................................................................................... 2
Once or twice a month...................................................................................................................... 3
A few times a year, or....................................................................................................................... 4
Never................................................................................................................................................. 5

SHOP2 (T)
And approximately how often are you responsible for preparing the main meal in your household? Is it:
Every day or almost every day........................................................................................................... 1
1-3 times a week............................................................................................................................... 2
Once or twice a month...................................................................................................................... 3
A few times a year....................................................................................................................... 4
Never................................................................................................................................................. 5

SHOP3
And approximately how often are you responsible for preparing the main meal using the outdoor barbecue? Is it:
Every day or almost every day........................................................................................................... 1
1-3 times a week............................................................................................................................... 2
Once or twice a month...................................................................................................................... 3
A few times a year....................................................................................................................... 4
Never................................................................................................................................................. 5

HST2 (T)
(ASK IF AGED 60+ @QAGE; PREGNANT WOMEN OR THOSE EXPECTING TO BECOME PREGNANT WITHIN THE NEXT YEAR - CODE 1@Q PREG1 OR PREG2; OR INDIVIDUALS WITH COMPROMISED IMMUNE SYSTEMS CODE 1@QIMM)
Would you consider yourself to be at greater risk than average for complications from food poisoning?
Yes, definitely.................................................................................................................................... 1
Maybe................................................................................................................................................ 2
No...................................................................................................................................................... 3

HST2BN (T)
(ASK IF A PARENT OF A CHILD AGED 5 OR UNDER - CODE 1 @ Q. HH COMP 3)
Would you consider your child who is 5 years old or younger to be at greater risk than average for complications from food poisoning?
Yes, definitely.................................................................................................................................... 1
Maybe................................................................................................................................................ 2
No...................................................................................................................................................... 3
HST3A (T)
(ASK IF: HST2 OR HST2B EQ.1,2)
WORDING IF A PARENT OF A CHILD AGED 5 OR UNDER - CODES 1-5 @ Q. HH COMP 2 AND PARENT NOT HIGH RISK:
Would you say you currently take precautions above and beyond what most people do to protect your child from food poisoning?
WORDING IF A PARENT OF A CHILD AGED 5 OR UNDER - CODES 1 @ Q. HH COMP 3 AND PARENT IS HIGH RISK:
Would you say you currently take precautions above and beyond what most people do to protect yourself and your child from food poisoning?
WORDING IF NOT PARENT OF A CHILD AGED 5 OR UNDER @ Q. HH COMP 2 AND IS HIGH RISK:
Would you say you currently take precautions above and beyond what most people do to protect yourself from food poisoning?
Yes..................................................................................................................................................... 1
No...................................................................................................................................................... 2

HST3A2 (T)
(ASK IF: HST3A.EQ.1)
What precautions do you take? CHECK ALL THAT APPLY.
CLOSED-ENDED QUESTION. PLEASE INCLUDE THE ANSWER CATEGORIES BELOW.
Wash fresh fruits and vegetables...................................................................................................... 1
Wash reusable grocery bags............................................................................................................. 2
Clean surfaces where you prepare food........................................................................................... 3
Defrost meat and poultry in fridge................................................................................................... 4
Use different cutting boards to avoid cross-contamination............................................................. 5
Avoid certain higher risk foods......................................................................................................... 6
Other (specify).................................................................................................................................. 77

HST 4
In the past year, have you experienced illness that you thought was due to the food you ate, that is food poisoning?
Yes................................................................................................................................................... 1
No.................................................................................................................................................... 2

HST 5
Which of the following comes closest to describing your understanding of food poisoning? Would you say that it is….
Food poisoning is a mild condition that resolves itself without medical treatment…………………… 1
Food poisoning can be mild or severe, and can sometimes send people to the hospital…………… 2

HST 6
To the best of your knowledge, where are most food poisoning cases contracted? Are they mostly contracted…
PN: ROTATE OPTIONS
At your home.................................................................................................................................... 1
In restaurants, take-out, or cafeterias.............................................................................................. 2
At friends/relatives..................................................................................................... …………………... 3
International travel...................................................................................................... …………………. 4

HST 7
And, to the best of your knowledge, what are most cases of food poisoning a result of?
Are they mostly a result of…
Unsafe food handling or cooking practices in the kitchen............................................................ 1
Things that occur before food reaches the kitchen (such as contamination in
culture/harvesting/ processing).................................................................................................... 2

SOC MEDIA 1
Do you personally have an account with or use any of the following? CHECK ALL THAT APPLY.
PN: ROTATE OPTIONS.
Facebook........................................................................................................................................... 1
Twitter………….................................................................................................................................... 2
YouTube……....................................................................................................................................... 3
Flickr……………………….......................................................................................................................... 4
Pinterest........................................................................................................................................... 5
Instagram…….................................................................................................................................... 6
Snapchat…………………........................................................................................................................ 7
None of the above (SKIP TO Q.EDUC).............................................................................................. 8

SOC MEDIA 2
To what extent are you using social media (Facebook, Instagram, Twitter)? Would that be...
Never................................................................................................................................................ 1
Once a month................................................................................................................................... 2
Once a week..................................................................................................................................... 3
Several times a week........................................................................................................................ 4
Daily.................................................................................................................................................. 5

SOC MEDIA 3
(ASK IF: SOC MEDIA 2 EQ. 2,3,4,5)
In the past year have you shared or posted information about food safety on social media?
Yes................................................................................................................................................... 1
No.................................................................................................................................................... 2

SOC MEDIA 3
(ASK IF: SOC MEDIA 2 EQ. 2,3,4,5)
Have you heard of the 'Healthy Canadians' Facebook page?
Yes................................................................................................................................................. 1
No................................................................................................................................................... 2

EDUC (T)
What is the highest level of schooling that you have completed?
Grade 8 or less................................................................................................................................. 1
Some high school............................................................................................................................. 2
High School Diploma or equivalent................................................................................................. 3
Registered Apprenticeship or other trades certificate or diploma................................................. 4
College, CEGEP, or other non-university certificate or diploma...................................................... 5
University certificate or diploma below bachelor's level................................................................ 6
Bachelor's degree............................................................................................................................ 7
Post graduate degree above the bachelor's level........................................................................... 8
Prefer not to answer....................................................................................................................... 9

INC20 (T)
Which of the following categories best describes your total household income? That is, the total income of
all persons in your household combined, before taxes?
Under $20,000................................................................................................................................. 1
$20,000 to just under $40,000........................................................................................................ 2
$40,000 to just under $60,000........................................................................................................ 3
$60,000 to just under $80,000........................................................................................................ 4
$80,000 to just under $100,000...................................................................................................... 5
$100,000 to just under $150,000.................................................................................................... 6
$150,000 and above........................................................................................................................ 7
Prefer not to answer....................................................................................................................... 99

BORN
Where were you born? Were you…
Born in Canada................................................................................................................................. 1
Not born in Canada, but have been living in Canada for less than 1 year....................................... 2
Not born in Canada, but living in Canada for 1 year or more, but less than five years................... 3
Not born in Canada, but living in Canada for 5 years or more, but less than 10 years.................... 4
Not born in Canada, but living in Canada for 10 years or more....................................................... 5
Prefer not to answer………………………………………............................................................................... 99

ETHN
What ethnic or cultural group do you belong to? Do you consider yourself mainly…
Canadian.......................................................................................................................................... 1
French Canadian/Quebecois/Acadian............................................................................................. 2
British.............................................................................................................................................. 3
African............................................................................................................................................. 4
Caribbean........................................................................................................................................ 5
Central American............................................................................................................................ 6
Chinese...................................................................................................................... ………………….. 7
Eastern European........................................................................................................................... 8
Middle Eastern................................................................................................................................ 9
South American............................................................................................................................... 10
South Asian (such as from India, Pakistan, Bangladesh)................................................................. 11
Southeast Asian (such as from Vietnam, Philippines, Myanmar)…................................................ 12
Mid-West Asian.............................................................................................................................. 13
East Asian........................................................................................................................................ 14
French............................................................................................................................................. 15
North Europe/Scandinavian........................................................................................................... 16
Western European.......................................................................................................................... 17
Southern European......................................................................................................................... 18
First Nations.................................................................................................................................... 19
American................................................................................................................... …………………… 20
Australian/New Zealander.............................................................................................................. 21
South African.................................................................................................................................. 22
Jewish................................................................................................................... ……………………….. 23
Pacific Islander................................................................................................................................. 24
Other (specify)................................................................................................................................. 77
Prefer not to answer…………………………………………............................................................................ 99

LANG
What language do you speak primarily at home?
English.......................................................................................................................................... 1
French.......................................................................................................................................... 2
Tagalog........................................................................................................................................ 3
Mandarin..................................................................................................................................... 4
Cantonese.................................................................................................................................... 5
Punjabi......................................................................................................................................... 6
Hindi...................................................................................................................................... ……. 7
Urdu............................................................................................................................................. 8
Tamil............................................................................................................................................ 9
Arabic........................................................................................................................................... 10
Spanish......................................................................................................................................... 11
Italian........................................................................................................................................... 12
Creole........................................................................................................................................... 13
Other (specify).............................................................................................................................. 77
Prefer not to answer………………………………………............................................................................ 99

THNK (T)
This concludes our survey. Thank you very much for participating in this study. You may now close this window.
End of Interview
Completion....................................................................................................................................... 1D

QFIL (T)
ASK IF: ISEMPTY (QEND)
We regret but your responses have shown that you are in a group that is already completed. Thank you for
taking the time to assist us in our data collection.

THNK2 (T)
ASK IF: ISEMPTY (QEND)
We regret but your responses have shown that you are ineligible to participate in this survey. Thank you
for your time.