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FS-5.1 Data Details

FS-5.1 Increase the proportion of consumers who follow the key food safety practice of “Clean: wash hands and surfaces often.”

About the Data

Description of the data source, numerator, denominator, survey questions, and other relevant details about the national estimate.

National Data Source
Food Safety Survey; Food and Drug Administration (FDA)
Changed Since the Healthy People 2020 Launch
No
Measure
percent 
Baseline (Year)
67.2 (2006)
Target
74.0
Target-Setting Method
10 percent improvement
Numerator
The percent of consumers aged 18 years and older who report they follow the key food safety practice: Clean: Wash hands and surfaces often
Denominator
Number of practices measured among persons aged 18 years and older who prepare food (consumers)
Questions Used to Obtain the National Baseline Data

From the 2006 Food Safety Survey:

[NUMERATOR:]

Before you begin preparing food, how often do you wash your hands with soap? Would you say

  1. All of the time*
  2. Most of the time
  3. Some of the time, or
  4. Rarely>

After you have cracked open raw eggs, do you usually continue cooking, or do you first rinse your hands with water, wipe them, or wash them with soap?

  1. Continue cooking
  2. Rinse or wipe hands
  3. Wash with soap*
  4. Never handle raw eggs

After handling raw meat or chicken, do you usually continue cooking, or do you first rinse your hands with water, or wipe them, or wash them with soap?

  1. Continue cooking
  2. Rinse or wipe hands
  3. Wash with soap*
  4. Don't cut raw meat or chicken

After handling raw fish, do you usually continue cooking, or do you first rinse your hands with water, wipe them, or wash them with soap?

  1. Continue cooking
  2. Rinse or wipe hands
  3. Wash with soap*
  4. Never handle raw fish

*RESPONSE IS INCLUDED IN THE CALCULATIONS.

Data Collection Frequency
Periodic
Comparable Healthy People 2010 Objective
Adapted from HP2010 objective
Changes Between HP2010 and HP2020
This objective differs from Healthy People 2010 objective 10-5 in that it tracks one of the four components of the Healthy People 2010 objective (Clean, Separate, Cook, and Chill). These components are tracked as separate objectives in Healthy People 2020 to more clearly show where progress is being made, or where more effort towards improvement is needed.

References

Additional resources about the objective.

  1. Food Safety Survey
    http://www.fda.gov/Food/FoodScienceResearch/ConsumerBehaviorResearch/ucm080374.htm
  2. Food Safety Survey (OMB Control Number 0910-0345-Reinstatement). Federal Register; 74:177. September 15, 2009. pp 47256-47257.