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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
p> 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
Methodology Notes

The Food Safety Survey is nationally-representative telephone survey of consumers’ knowledge, attitudes, behaviors, and beliefs about food safety. The survey results are used to measure trends in consumer food safety habits, to better understand consumer attitudes about novel technologies, and to evaluate educational messages directed at consumers. Specific topics may be added to individual surveys. For example the 2009 survey included questions about how recent food recalls affected consumer confidence in the food supply and what effect, if any, recent recalls had on consumers' home food safety behaviors. This information will be used to develop strategies to communicate food recall information to the public more effectively.

The Survey, sponsored by the FDA and the Department of Agriculture, was first fielded in 1988 and has been conducted every 3 to 5 years since then. It is a single-stage random-digit-dialing survey tracking a nationally representative sample of about 4,000 English or Spanish speaking non-institutionalized adults (aged 18 years and older) in the 50 states and the District of Columbia. Households were selected from a nationally representative single-stage sample of telephone numbers generated from the GENESYS system. The eligible respondent in a household was selected using the most-recent birthday method Results were weighted to adjust for number of land phone lines in a household, number of adults in a household, and Census distributions of gender, race/ethnicity, age, and education in the 50 states and District of Columbia.

.

The 2006 survey was conducted by a contractor during January 12 - June 20, 2006. Two versions of the questionnaire were sequentially administered to the sample. Version 1 had 2,275 respondents and Version 2 had 2,264 respondents. The questionnaire has Core questions and survey year specific questions. Core questions remain largely unchanged from year to year and allow for trends analysis. The core questions include: consumer food handling behaviors, consumption of potentially risky foods, and general food safety risk perceptions. Survey year specific questions include: awareness and knowledge of mercury in fish, food recall behaviors and attitudes, and perceptions of food technologies such as biotechnology..

The key food safety practices are the four Fight BAC!TM Campaign messages: 1) clean: wash hands and surfaces often; 2) separate: don't cross- contaminate; 3) cook: cook to proper temperatures; and 4) chill: refrigerate promptly.

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.