The Food Safety First Program in Guam and the Marianas, sponsored in part by the United States Department of Agriculture, assesses the food safety behavior of the local population, and uses the results to develop educational programs. The thriving of bacteria in the local climate places extra importance on educating the population on the necessity of storing, preparing, and serving food under sanitary conditions in compliance with federal and local standards. A questionnaire administered to 200 participants collected demographic information and solicited responses in the five researcher-defined areas: (1) Food Preparation; (2) Food Storage; (3) Holding Prepared Foods; (4) Sanitary Manners and Food; and (5) Food during Typhoon and Power Outages. The participants, of whom 76% were female and 56% were Chamorros from Guam and Saipan, indicated that they were, in general, aware of and concerned about basic food safety, refrigeration, and temperature requirements. However, 49% reported not washing hands before or after eating. Other problems noted were the long distances between homes and shopping areas, and the use of uncooked marinades. (The questionnaire is appended.) (JS)