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FS-5.3 Data Details

FS-5.3 Increase the proportion of consumers who follow the key food safety practice of “Cook: cook to proper temperatures.”

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)
36.9 (2006)
Target
76.0
Target-Setting Method
Projection/trend analysis
Numerator
The percent of consumers aged 18 years and older who report they follow the key food safety practice: Cook to proper temperatures
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:]

In your home, are hamburgers usually served...(PROBE: IF DIFFERENT WAYS FOR DIFFERENT PEOPLE: What is the rarest degree of doneness hamburgers are served?)

  1. Rare
  2. Medium, or
  3. Well done?*
  4. Hamburgers are never served

[If 2:] When you say hamburgers are usually served "medium," do you mean they are...

  1. Brown all the way through,* or
  2. Still have some pink in the middle?

In the past 12 months, did you eat any of the following foods that contain raw eggs? (Did you eat. . .) (In the past 12 months, did you eat . . .)

  1. Raw, homemade cookie or cake batter?
  2. Homemade frosting with raw egg?
  3. Caesar salad with raw egg?
  4. Chocolate mousse with raw egg?
  5. Homemade eggnog?
  6. Homemade mayonnaise?
  7. Homemade ice cream with raw egg?
  8. Shakes with raw egg?
  9. Homemade hollandaise sauce?

NOTE TO INTERVIEWERS: COMMERCIAL FROZEN OR REFRIGERATED COOKIE DOUGH IS PASTEURIZED; IT DOES NOT CONTAIN RAW EGGS EVEN BEFORE IT IS BAKED. COMMERCIAL CAKE AND COOKIE MIXES USUALLY CALL FOR ADDING RAW EGGS, SO THEY COUNT AS EATING RAW EGGS.)

In the past 12 months, which of the following raw foods did you eat?

  1. Raw oysters
  2. Sushi, ceviche (se - VEE - chay), or other raw fish

Thinking of your usual habits over the past year, when you prepare the following foods, how often do you use a thermometer?

a) Roasts or other large pieces of meat--how often do you use a thermometer when you cook roasts? Would you say. .

  1. Always*
  2. Often*
  3. Sometimes,* or
  4. Never
  5. Never cook the food

b) Chicken parts, such as breasts or legs--how often do you use a thermometer when you cook chicken parts? Would you say. .

  1. Always*
  2. Often*
  3. Sometimes,* or
  4. Never
  5. Never cook the food

c) How about hamburgers--how often do you use a thermometer when you cook hamburgers? Would you say. . .

  1. Always*
  2. Often*
  3. Sometimes,* or
  4. Never
  5. Never cook the food

*RESPONSE IS INCLUDED IN THE CALCULATIONS.

Data Collection Frequency
Periodic
Comparable Healthy People 2010 Objective
Not applicable
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.