what consumers say they do…what they actually do: a comparison janet b. anderson, m.s., r.d....
TRANSCRIPT
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What consumers say they do…What they actually do: A comparison
Janet B. Anderson, M.S., R.D.Clinical Associate Professor/ Utah State University
Director/ Safe Food Institute
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Introduction
Direct observation methodology122 subjectsBag of groceries and a recipeVideotaped food preparationAdministered a surveyCoded tapes for food safety behaviors
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Handwashing Before Food Preparation
Survey How often do you
wash your hands with soap before preparing food?
60% all of the time 28% most of the time 12% some of the time
Observation 52% washed hands
32% cold water, soap 6% cold water 5% hot water, soap 2% hot water 2% hot water, soap,
and agitation 2% cold water, soap
and agitation 1% sanitizing wipe
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Time Spent Washing Hands
Survey How long should you
spend washing your hands before preparing food?
Average Time: 56 sec.
Range: 3-180 sec.
Observation Average Time: 7 sec. Range: 1-46 sec.
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Handwashing After Handling Raw Eggs
Survey Not washing your
hands after handling raw eggs
75% report this is risky behavior
Observation 60% of subjects that
prepared recipes with eggs failed to wash their hands after handling raw eggs (n=76)
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Method to Determine Doneness
Survey How do you know
when hamburgers are done?
64% cut the meat 19% color of juice 8% look at outside 3% cook for certain
time 1% use thermometer
Observation Overall
30% cut the meat with knife
34% used a utensil on the surface (juice)
58% looked at outside
0% cooked for certain time
3% thermometer 7% tasted the meat
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Thermometer Use
Survey How often do you
use a thermometer when cooking?
10% always 10% often 35% occasionally 41% rarely 3% never
Observation Only 3% used a
thermometer 1 subject used the
thermometer properly
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Final Cooking Temperatures
Survey To what internal
temperature should ground beef be cooked?
Range 100-500°F 9% reported accurate
temperature (160°F)
Observation Ground beef
Range 129-197°F 46% undercooked the ground beef entrée (n=36)
02468
1012141618
50-99°F
150-154°F
165-169°F
180-199°F
250-299°F
400-449°F
Internal Temperature Range
Reported Final Cooking Temperatures for Ground Beef
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Final Cooking Temperature
Survey To what internal
temperature should chicken breast be cooked?
Range 100-500°F 3% reported accurate
temperature (170°F)
Observation Chicken Breast (n=33)
Range 132-191°F 82% of subjects
undercooked the chicken entree
024
68
1012
1416
50-99°F
150-154°F
165-169°F
180-199°F
250-299°F
400-449°F
Internal Temperature Range
Reported Final Cooking Temperatures for Chicken Breast
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Internal TemperatureSurvey
89% report eating meatloaf that is pink in the middle is risky behavior
84% report eating rare ground beef is risky
Observation Meatloaf final internal
temperature ranged from 129-197°F
46% of subjects undercooked the beef
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Serving Entree
Survey 99% report serving
the cooked entrée on the same platter that was used for the raw meat or poultry without washing is risky
Observation None of the subjects
served the cooked entrée on the same plate as the raw food.
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Method for Kitchen Counter Cleaning
Survey What do you use
most often to clean your counter tops in your kitchen?
76% dishcloth 14% sponges 10% paper
towels
Observation 46% cont. cloth 26% cloth 10% cont. sponges 7% sponges 7% paper towels 2% scrub brushes
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Method of Storage of Leftovers
Survey How would you store a
large pot of soup or stew? 35% a large, deep
container with a cover 33% original pot 25% small, shallow
containers with covers 4% small, shallow
containers without covers 3% a large, deep
container without a cover
Observation Stored leftover entrée in:
23% original cooking container
7% large, deep container
48% shallow container
23% with a cover
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Determining if Leftovers are Safe to Eat
Survey How do you
determine if a leftover casserole that has been in your fridge for a while is safe to eat?
52% smell it 37% look 11% taste
Actual Behavior
?
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Storage of Leftovers in the Refrigerator (Days)
Survey How long do you
leave leftovers in the refrigerator and still consumer them?
54% 1-3 days 14% 4-6 days 31% 7-10 days
Actual Behavior
?
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Conclusion
Consumers are not doing what they say they do.
Why? Unaware of their behavior. People forget what they do.Answer with what is considered
appropriate.
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Conclusion
Surveys are good for assessing consumer food safety knowledge and attitude.
Observational methodologies are necessary when assessing consumer food safety behavior.
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Thinking Globally -- Working Locally
A Conference on Food Safety Education