# Presentation: 076838

## Changes in Consumer Knowledge, Behavior, and Confidence Since the 1996 PR/HACCP Final Rule

- Presented at 	**Thinking Globally — Working Locally:  ****A Conference on Food Safety Education**
- Presented by 	**Sheryl Cates **
**	****Orlando, FL****September 18, 2002**

**P.O. Box 12194 · 3040 Cornwallis Road · Research Triangle Park, NC  27709****Phone: 919-541-6810 · Fax: 919-541-6683 · scc@rti.org · www.rti.org**

## Purpose

**USDA, FSIS PR/HACCP Final Rule Evaluation Study:  **Measure changes in consumer knowledge, safe food handling practices, and confidence in the safety of meat and poultry since the PR/HACCP farm-to-table initiatives were implemented.

## Existing Data Sources

| Sponsor | Study | Year(s) of Data Collection |
| --- | --- | --- |
| ADA & ConAgra | Home Food Safety Refrigeration Survey | 2001 |
| Audits International | Home Food Safety Study | 1997, 1999, 2000 |
| CDC, FoodNet | Population Survey | 1996/97, 1998/99, 2000/01 |
| FDA & FSIS | Food Safety Survey | 1993, 1998, 2001 |
| FDA | Utah State University Study | 1999 |
| Penn State University | Food Safety Survey | 1998, 1999, 2001 |

## FSIS-Sponsored Consumer Focus Groups

| Study | Population | Year  |
| --- | --- | --- |
| Food Safety Messages and Delivery Mechanisms
http://www.fsis.usda.gov/OA/research/fsmessages.pdf | General &High Risk | 2000 |
| Listeriosis Food Safety Messages and Delivery Mechanisms
http://www.fsis.usda.gov/OA/research/lmfocus.pdf | Pregnant Women | 2001 |
| Thermometer Usage Messages and Delivery Mechanisms
http://www.fsis.usda.gov/OA/research/rti_thermy.pdf | Parents ofYoung Children | 2002 |
| Changes in Consumer Knowledge, Behavior, and Confidence | General &High Risk | 2002 |

## Reported vs. Actual Behavior

- In surveys and focus groups, consumers report that they are more knowledgeable about food safety and have improved certain safe handling practices
- However, observation studies show that actual practices often differ from reported practices

- Wash hands all or most of the time before food preparation

**Utah State University Study (1999)**

- Reported
- 87%

- Actual
- 45%

## Reported Safe Handling Practices:  Clean and Separate (FDA/FSIS Food Safety Survey)

- NA

## Reported Safe Handling Practices:  Cook (FDA/FSIS Food Safety Survey)

- *Includes non-thermometer owners.

## Safe Handling Practices:  Chill (FDA/FSIS Food Safety Survey & ADA/ConAgra Home Refrigeration Survey)

- NA

- NA

- NA

- NA

## Knowledge of “High-Risk” Foods, High-Risk Populations, and Pathogens

- Perception of meat and poultry as “high-risk” foods has increased
- Limited knowledge of high-risk populations
- Awareness of pathogens has increased; however, consumers do not always follow practices to minimize pathogens

## Awareness of Foodborne Pathogens (FDA/FSIS Food Safety Survey)

*Have you ever heard of [pathogen] as a problem in food?*

- NA

## Focus Group Findings on Changes in Consumer Knowledge and Behavior

- Reported changes
- Switch from wood to plastic cutting boards
- Defrost foods in refrigerator
- More conscientious about hand washing
- Overcook meat and poultry
- Use food thermometer
- Participants attribute behavioral changes to media coverage of food safety
- Many participants rely on food labels for food safety information

## Audits International Home Food Safety Study

- Acceptable Performance = no critical violations and no more than four major violations

## Focus Group Findings on Changes in Consumer Confidence

- Participants’ confidence in the safety of meat and poultry has increased or remained about the same
- Participants attribute their increased confidence to media coverage of food safety
- Participants think the government is doing an adequate job keeping meat and poultry safe
- Most participants think the government has not improved its performance in the past 5 years

## Consumer Confidence in the Safety of Meat and Poultry

- Most consumers willingly accept responsibility for ensuring that the food they eat is safe
- Most consumers are confident that the meat and poultry they prepare at home is safe to eat
- Consumers worry more about how meat and poultry are handled prior to purchase than about how they handle it at home
- Believe foodborne illness originates in food processing plants and restaurants, not their homes
- Concerns about antibiotic residues
- Concerns about food transportation

## Conclusions (I)

- Consumers’ reported knowledge and use of safe handling practices have increased; however, when observed consumers do not always follow safe practices
- Although the self-reported use of some practices has increased, additional improvements are warranted
- Food thermometer use
- Safely storing leftovers
- Safely thawing meat/poultry

## Conclusions (II)

- Consumers have some knowledge about foodborne pathogens, “high-risk” foods, and high-risk populations, but their knowledge is sometimes wrong or incomplete
- Consumer confidence in the safety of meat and poultry has increased or remained about the same
- Consumers are satisfied with the government’s performance at ensuring the safety of meat and poultry

## Thinking Globally -- Working Locally

**A Conference on **
**Food Safety Education**

**Thinking Globally -- Working Locally**