Consumers think they’re more likely to get a foodborne illness from food they consume at a restaurant versus food they prepare at home, and they’re also more worried about contamination of raw chicken or beef than contaminated raw vegetables. These and other findings were part of an annual survey, conducted by FDA in partnership with FSIS and USDA, to assess and track consumers’ understanding of food safety handling techniques, along with their feelings and behaviors surrounding food safety. The findings can help the FDA determine its education efforts to help improve consumer food safety behaviors.
Nearly 4200 Americans participated in the survey between October 6, 2015 and January 17, 2016. The questions measured food safety behaviors such as handwashing and washing cutting boards; preparing and consuming risk foods; and food thermometer use. Highlighted findings among respondents include:
- Rates of consumers owning food thermometers remains constant, but usage has increased for roasts, chicken parts and hamburgers over the past 10 years.
- Handwashing rates remain constant or decreased between 2010 and 2016.
- New finding: Only 35% of consumers wash their hands after touching handheld phones or tablets while preparing food.
- 67% wash raw chicken parts before cooking; 68% wash whole chicken or turkeys before cooking. “This practice is not recommended by food safety experts since washing will not destroy pathogens and may increase the risk of contaminating other foods and surfaces,” according to FDA.
- 65% of respondents had not heard of mechanically tenderized beef (Labeling required as of May 2016).
A full copy of the 49-page 2016 FDA Food Safety Survey is available on the agency’s website.