What is the aim of the Fight BAC! campaign?

• A. To reduce the risk of foodborne illness through four steps.
• B. To promote only cooking food.
• C. To regulate kitchen equipment manufacturing.
• D. To standardize recipe costs.

Answer: (A)

The aim is to reduce the risk of foodborne illness by teaching people a simple, action‑oriented framework for safe food handling: clean, separate, cook, and chill. This approach targets the main ways pathogens can contaminate and grow in home kitchens—from washing hands and surfaces to preventing cross‑contamination, cooking foods to safe internal temperatures, and refrigerating leftovers promptly. It’s about safety across the whole process of handling food, not just one aspect like cooking. The other options describe activities outside this campaign’s focus: promoting cooking alone misses cross‑contamination and temperature control; regulating equipment manufacturing is a regulatory role; standardizing recipe costs is about budgeting rather than safety.