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Final Report 

RTI Project No. 0215472 

FSIS Contract No. AG 3A94 D 16 0130 

September 23, 2020 

Food Safety Consumer Research Project: 

Web-based Survey on Food Safety 

Behaviors and Consumer Education 

Prepared For Prepared By 

Chris Bernstein Sheryl C. Cates 

Aaron Lavallee Jenna E. Brophy 

Carol Blake Ellen Shumaker 

USDA, FSIS, OPACE, Michael Hayes 

Food Safety Education Staff RTI International 

1400 Independence Ave., S.W. 3040 E. Cornwallis Road 

Washington, DC 20250 3700 Research Triangle Park, NC 

27709 2194 

Benjamin Chapman 

North Carolina State University 

Raleigh, NC 27695 
 

 

 

 

 

 

North Carolina State University

Raleigh, NC 27695

INTERNATIONAL RTI _________________________________ 

RTI Project Number 0215472 

Food Safety Consumer Research 

Project: Web-based Survey on 

Food Safety Behaviors and 

Consumer Education 

Final Report 

September 23, 2020 

Prepared for 

Chris Bernstein 

Aaron Lavallee 

Carol Blake 

USDA, FSIS, OPACE, 

Food Safety Education Staff 

1400 Independence Ave., S.W. 

Washington, DC 20250-3700 

Prepared by 

Sheryl C. Cates 

Jenna E. Brophy 

Ellen Shumaker 

Michael Hayes

RTI International 

3040 E. Cornwallis Road 

Research Triangle Park, NC 27709 

Benjamin Chapman 

North Carolina State University 

RTI International is a registered trademark and a trade name of Research Triangle Institute. 
 

 

 

Contents 

Section Page 

Executive Summary ES-1 

1. Introduction 1-1 

1.1 Background and Project Overview ....................................................... 1-1 

1.2 Objectives of the Web-Based Survey.................................................... 1-2 

1.3 Organization of the Report................................................................. 1-2 

2. Methods 2-1 

2.1 Instrument Development and Testing................................................... 2-1 

2.2 Sample Selection............................................................................ 2-3 

2.3 Data Collection and Survey Response................................................... 2-3 

2.4 Analysis Procedures......................................................................... 2-4 

3. Results 3-1 

3.1 Study Sample ................................................................................ 3-1 

3.2 Respondents’ Preferences for Receiving Information on Food Safety............. 3-3 

3.3 Respondents’ Response to the USDA Meat and Poultry Hotline .................... 3-5 

3.4 Respondents’ Experience with and Response to Food Recalls ...................... 3-8 

3.5 Communicating Information on Food Recalls to Consumers.......................3-11 

3.6 Respondents’ Awareness and Understanding of Foodborne Illness 

Outbreaks....................................................................................3-17 

3.7 Respondents’ Self-reported Food Handling Practices................................3-20 

3.7.1 Grilling Meat, Poultry, or Fish...................................................3-20 

3.7.2 Serving Food Buffet Style at Gatherings......................................3-21 

3.8 Respondents’ or Households’ Experience with Foodborne Illness.................3-23 

References R-1 

Appendixes 

A: Questionnaire A-1 

B: Additional Information on the KnowledgePanel B-1 

C: Weighted Survey Estimates C-1 

iii 
 

 

 

 

 

 

 

Figures 

Number Page 

3-1. Preferences for Receiving Information on Food Safety ................................... 3-4 

3-2. Awareness and Use of the USDA Meat and Poultry Hotline.............................. 3-6 

3-3. Likelihood of Contacting the USDA Meat and Poultry Hotline............................ 3-6 

3-4. Likely Method of Contacting the USDA Meat and Poultry Hotline....................... 3-7 

3-5. Convenient Time for Contacting the USDA Meat and Poultry Hotline.................. 3-7 

3-6. Number of Food Recalls Heard About in Past 6 Months .................................. 3-8 

3-7. How Respondents Heard About Most Recent Food Recall................................ 3-9 

3-8. Response to Most Recent Food Recall.......................................................3-10 

3-9. Actions Taken for Recalled Food at Home for Most Recent Food Recall..............3-11 

3-10. Respondents’ Level of Trust by Type of Source for Information on Food Recalls...3-12 

3-11. Perceptions of the Most Important Information Needed in Responding to a 

Food Recall .......................................................................................3-14 

3-12. Preferred Sources for Receiving Information on Food Recall Alerts...................3-15 

3-13. Preferences for Types of Food Recalls to Receive Information f rom the 

Government......................................................................................3-16 

3-14. Preferences for Information to Receive f rom the Government on Food Recalls: 

Frequency of Email and Text Alerts and Preferences for Regional vs. National 

Alerts ..............................................................................................3-17 

3-15. Belief About When the Government Announces a Foodborne Illness Outbreak: 

Location of Outbreak, Location Food Prepared, and Whether At-Risk (Children 

and Older Adults) Population .................................................................3-18 

3-16. Opinion on When the Government Should Announce a Foodborne Illness 

Outbreak..........................................................................................3-19 

3-17. Number of Foodborne Illness Outbreaks Heard of in Past 6 Months..................3-20 

3-18. Reported Handling Practices for Last Time Cooked Meat, Poultry, or Fish on 

Grill.................................................................................................3-21 

3-19. Reported Handling Practices for Last Time Served Food Buffet Style at 

Gatherings: Hot Foods and Cold Perishable Foods .......................................3-22 

3-20. Belief About Where Food Was Eaten That Caused Foodborne Illness for 

Respondents or Household Members Who Had Foodborne Illness ....................3-24 

iv 
List of Tables 

Number Page 

2-1. Information Collected in the Web-Based Survey on Food Safety Behaviors and 

Consumer Education............................................................................. 2-1 

3-1. Demographic Characteristics of Survey Respondents..................................... 3-1 

v 

 

 

 

 

Executive Summary 

ES.1 Overview 

The Food Safety and Inspection Service (FSIS) of the U.S. Department of Agriculture 

(USDA) contracted with RTI International and its subcontractor North Carolina State 

University (NCSU) to conduct consumer behavior research to understand specific consumer 

food safety behaviors, to inform FSIS’ consumer outreach efforts, and to determine the 

ef fectiveness of behavior change interventions. The 5-year study comprises meal 

preparation experiments (five iterations), focus groups (two iterations), and web surveys 

(two iterations). This report describes the results of the first iteration of the web survey. 

The web-based survey of U.S. adults collected information on a variety of topics, including 

consumer use and satisfaction with the USDA Meat and Poultry Hotline, awareness of and 

response to food recalls, awareness of and understanding of foodborne illness outbreaks, 

and food safety behaviors related to grilling and serving food buffet style. 

The population for the study was the U.S. general population of adults who are members of 

the KnowledgePanel, a probability-based panel designed to be nationally representative. 

Data collection took place over a 2-week period in November and December 2019. Analysis 

weights were developed and applied to develop weighted survey estimates so that the 

results are representative of the U.S. general population of adults (18 or older) who prepare 

and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

ES.2 Key Findings 

Respondents’ Preferences for Receiving Information on Food Safety. Respondents 

would like to receive food safety information f rom food labels, websites (excluding social 

media), cookbooks, television, and apps on smartphones or tablets (see Figure ES-1). 

Respondents’ Response to the USDA Meat and Poultry Hotline. About 12% of 

respondents were aware of the USDA Meat and Poultry Hotline. Among respondents who 

had contacted the hotline, most did so for questions related to food preparation or about a 

food recall and reported being satisfied with the information they received. The majority of 

respondents were unaware of the hotline (88%). Among those unaware, 30% reported that 

they would be likely to contact the hotline with questions on food preparation. Preferred 

methods for contacting the hotline were by phone, followed by email and online chat. The 

most convenient times to contact the hotline were between 4:00 and 8:00 PM ET. 

ES-1 
 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure ES-1. Preferences for Receiving Information on Food Safetya 

31 

25 24 21 17 

11 

6 6

Weighted Percentage 

56 60

 50 43 39 40

 30

 20

 10

 0 

15 

6 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

Respondents’ Experience with and Response to Food Recalls. About 78% of 

respondents recalled hearing about 10 or fewer recalls in the past 6 months, which is much 

lower than the actual number of recalls (around 200), suggesting that respondents do not 

have recall fatigue. Respondents’ sources for learning about the last recall were local 

television or radio news, national television or radio news, and social media. Few 

respondents heard about a recall through government alerts or press releases. In response 

to a recall, respondents most of ten checked to see if the food was in their home. If 

respondents had the recalled food, 94% followed the correct call to action to discard or 

return the recalled food to the store. 

Communicating Information on Food Recalls to Consumers. Trusted sources for 

information on food recalls include local television or radio news; government website, alert, 

or press release; grocery stores; and national television or radio news. Respondents have 

less trust in social media and nongovernment websites. Respondents viewed a mock FSISissued news release and were asked to identify which information is most important in 

helping them respond to the recall (half saw a news release about foreign object 

contamination, and half saw a news release about pathogen contamination). Across both 

recall alerts, the most important items of information respondents selected were type of 

food, where food was distributed, brands affected, and date and establishment or lot 

ES-2 
 

 

 

 

Executive Summary 

number on the packaging. The items of information that were selected the least of ten were 

total amount of food recalled and how the contamination happened. 

Figure ES-2 shows respondents’ preferred sources for receiving information on food recalls, 

with the local television news being the preferred source. Few respondents identified 

government notices or press releases or government websites as preferred sources. About a 

third of respondents were somewhat or very likely to sign up to receive government food 

recall emails or text messages. Nearly two-thirds of respondents wanted to know about the 

recall immediately after it occurred, and almost half were interested in receiving information 

for only the state in which they resided. Respondents expressed interest in receiving food 

recall alerts for all types of food, with raw meat and poultry most often selected. 

Figure ES-2. Preferred Sources for Receiving Information on Food Recall Alertsa 

58 

43 41 

18 17 15 15 15 12 

8 6 

2 2 

0 

10 

20 

30 

40 

50 

60 

Weighted Percentage 

a Responses may sum to more than 100%; question indicated “select up to 3 responses.” 

Respondents’ Awareness and Understanding of Foodborne Illness Outbreaks. When 

asked about the number of foodborne illness outbreaks they heard about in the past 6 

months, most respondents (73%) had not heard about any or had heard about one or two. 

The actual number of foodborne illness outbreaks reported by the Centers for Disease 

ES-3 
 

 

 

 

 

When multiple people are 

affected in more than one state 

D When multiple people are 

affected in a single state 

Don t know 

Only when people get sick from fo< 

prepared at restaurants 

DWhen anyone is affected, regardle 

of where the food was prepared 

Don t know 

6% 

Only when children or older 

adults are affected 

DWhen anyone 

is affected 

Don t know 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Control and Prevention during the 6 months before the survey was 13, suggesting 

respondents did not hear about many of the outbreaks announced by CDC. 

To assess respondents’ understanding of foodborne illness outbreaks, we asked respondents 

three separate questions about when they believe the government announces a foodborne 

illness outbreak (see Figure ES-3). In response to these three questions, about 26% of 

respondents indicated they do not know when the government makes an announcement. 

About two-thirds knew that the government announces a foodborne illness outbreak 

regardless of where the food was prepared and when anyone is af fected, not just children 

and older adults. 

Figure ES-3. Belief About When the Government Announces a Foodborne Illness 

Outbreak: Location of Outbreak, Location Food Prepared, and 

Whether At-Risk (Children and Older Adults) Population 

Respondents were asked their opinion on when the government should announce a 

foodborne illness outbreak (see Figure ES-4). Most respondents think it should be only af ter 

the food source has been identified (41%) or whenever there is an outbreak even if the food 

source has not been identified (35%). 

ES-4 
 

 

 

 

 

 

 

Executive Summary 

Figure ES-4. Opinion on When the Government Should Announce a Foodborne 

Illness Outbreak 

Weighted Percentage 

50 

41 

40 35 

30 

20 13 

7 10 4 

0 

Whenever there Only after food Only after Only after a Don’t know 

is an outbreak, source has been specific brand recall has been 

even if food identified has been announced 

source has not identified 

been identified 

Respondents’ Self-reported Food Handling Practices for Grilling and Serving Food 

Buffet Style. About 72% of respondents cooked meat, poultry, or fish on an outdoor grill in 

the past year. Most respondents reported following one of the recommended practices for 

removing the cooked food f rom the grill the last time they grilled meat, poultry, or fish 

(98%). When taking the cooked food off of the grill using a utensil, 73% of respondents 

reported following one of the recommended practices. The recommended practices are to 

use a dif ferent plate or utensil, or if using the same plate or utensil to wash or wash and 

then sanitize it before reusing. 

Nearly 60% of respondents hosted a buffet-style gathering in the past year. When serving 

hot foods, 34% of respondents indicated they followed the recommended practice—serve 

hot food in a container with a heat source. For serving cold perishable foods, about 16% of 

respondents said they followed the recommended practice—serve the food in a container or 

plate nested in a bowl of ice and store or discard the lef tovers after 2 hours. 

Respondents’ or Households’ Experience with Foodborne Illness. Nine percent of 

respondents reported that they or someone else in the household had foodborne illness in 

the past year. Of these, 14% visited a healthcare provider because of the illness, and about 

two-thirds were diagnosed with foodborne illness. Nearly half (47%) of respondents 

believed they got sick f rom eating food at restaurants, and 22% believed they got sick f rom 

ES-5 
 

 

0% 

■ Restaurant 

7% 

Belief 

Where 

Food was 

Eaten 

Home 

47% 

C Don't know/don't remember 

Someo e else's home 

CSome other place 

a Gathering or event 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

food prepared at home (Figure ES-5). Among those who believed they got sick f rom food 

prepared at home, 61% said they did not make changes to how they prepare or handle food 

at home. Of those who did make changes, the most common self-reported changes included 

cooking food longer or to very well done, no longer buying that product, and checking for 

spoilage sooner for stored foods. 

Figure ES-5. Belief About Where Food Was Eaten That Caused Foodborne Illness 

for Respondents or Household Members Who Had Foodborne Illness 

ES-6 
 

 

 

 

 

1. Introduction 

This report describes the study methods and presents the results f rom a web-based survey 

of U.S. adults that collected information on a variety of topics including consumer use and 

satisfaction with the U.S. Department of Agriculture (USDA) Meat and Poultry Hotline, 

awareness of and response to food recalls, awareness and understanding of foodborne 

illness outbreaks, and food safety behaviors related to grilling and serving food buffet style. 

The survey was conducted as part of the Food Safety Consumer Research Project. This 

survey is one of two iterations; the second iteration will be conducted in 2021. The Food 

Safety and Inspection Service (FSIS) can use the survey results to enhance its 

communication programs and materials with the goal of improving consumers’ food safety 

behaviors and helping to prevent foodborne illness. This report details the study design, 

data collection procedures, and data analysis approach and presents the results of the 

survey. The rest of this section provides an overview of the Food Safety Consumer Research 

Project, describes the purpose of the first iteration of the survey, and details the 

organization of the report. 

1.1 Background and Project Overview 

USDA FSIS’ Of fice of Public Af fairs and Consumer Education (OPACE) ensures that all 

segments of the farm-to-table chain receive valuable food safety information. The consumer 

education programs developed by OPACE’s Food Safety Education Staff inform the public on 

how to safely handle, prepare, and store meat, poultry, and egg products to minimize 

incidence of foodborne illness. 

OPACE strives to continuously increase consumer awareness of recommended food safety 

practices with the intent to improve food handling behaviors at home. OPACE shares its 

messages through the Food Safe Families campaign; social media; the USDA Meat and 

Poultry Hotline and Ask USDA; the FSIS website; FoodSafety.gov; and various publications, 

media releases, blogs, and events. These messages are focused on the four core food safety 

behaviors: clean, separate, cook, and chill. 

By testing new consumer messaging and tailoring existing messaging, FSIS can help ensure 

that it is ef fectively communicating with the public and working to improve consumer food 

safety practices. FSIS contracted with RTI International to conduct consumer research over 

a 5-year period, fiscal year 2017 through fiscal year 2022. RTI partnered with researchers 

at North Carolina State University (NCSU) to conduct the project. This behavioral research 

will include web surveys (two iterations), observational studies of meal preparation in test 

kitchens using an experimental design (five iterations), and focus group studies (two 

iterations). Each iteration of each data collection activity will address different research 

1-1 
 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

questions and use a dif ferent sample of consumers. This research will provide insight into 

the ef fect FSIS consumer outreach campaigns have on consumers’ food safety behaviors. 

FSIS will use the results of this research to enhance its messaging and accompanying 

materials to improve the food safety behaviors of consumers. 

1.2 Objectives of the Web-Based Survey 

The objective of the web-based survey was to collect information from consumers on the 

following topics: 

 preferences for receiving information on food safety 

 awareness, use, and satisfaction with the USDA Meat and Poultry Hotline 

 experience with and response to food recalls 

 communicating information to consumers on food recalls 

 awareness and understanding of foodborne illness outbreaks 

 adherence to recommended food safety practices when grilling meat, poultry, and 

fish at home 

 adherence to recommended food safety practices when serving food buffet style at 

gatherings and parties 

 personal or household experience with foodborne illness 

1.3 Organization of the Report 

Section 2 of the report describes instrument development and testing, the data collection 

procedures, and the analysis approach, and Section 3 presents and discusses the results of 

the survey. Appendix A provides the questionnaire for the web-based survey; Appendix B 

contains additional information on the KnowledgePanel, the web panel used to administer 

the survey; and Appendix C provides weighted percentages for each of the survey 

questions. 

1-2 
 

 

 

 

 

 

 

 

2. Methods 

This section describes instrument development and testing, sample selection and data 

collection, and the analysis procedures for the web-based survey. The Of fice of Management 

and Budget (OMB) (OMB control number 0583-0178, expiration date 10/31/2020) approved 

the study. RTI’s Institutional Review Board (IRB) reviewed the study protocol and 

determined that the protocol met the criteria for exemption f rom IRB review. RTI 

subcontracted with Ipsos (https://www.ipsos.com/en-us/solutions/publicaf fairs/knowledgepanel), the provider of the KnowledgePanel, to administer the survey. The 

KnowledgePanel is the largest probability-based online panel in the United States with about 

55,000 members. 

2.1 Instrument Development and Testing 

The survey instrument (see Appendix A) collected information on the topics shown in 

Table 2-1. The survey was designed with an estimated participant burden of 20 minutes per 

response and was available in English. 

Table 2-1. Information Collected in the Web-Based Survey on Food Safety 

Behaviors and Consumer Education 

▪ Preferences for receiving information on food safety 

− Preferred sources 

− Suggestions on specific magazines, websites, and cooking shows to disseminate food safety 

information 

▪ Awareness of, use of, and satisfaction with the USDA Meat and Poultry Hotline 

− Awareness of hotline 

− Ever contacted hotline 

− Reason for contacting hotline 

− Satisfaction with hotline 

− Likelihood of contacting hotline 

− Mode for contacting hotline 

− Most convenient time for contacting hotline 

▪ Experience with and response to food recalls 

− Number of food recalls heard about in past 6 months 

− Information source for most recent recall heard about for a food eaten by family 

− Response to most recent food recall 

− If stopped purchasing type of food/specific brand of food, for how long 

− If recalled food was at home, what was done with food 

(continued) 

2-1 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table 2-1. Information Collected in the Web-Based Survey on Food Safety 

Behaviors and Consumer Education (continued) 

▪ Communicating information to consumers on food recalls 

– Level of trust for different sources of information on food recalls 

– Preferred way to hear about food recalls 

– Information in FSIS news release that are most important in helping to respond to food recall 

– Currently receive email/text messages from government about food recalls 

– Likelihood to sign up to receive email/text messages from government about food recalls 

– Types of food recalls for which would like to receive information (e.g., specific allergens, 

foods, or types of recalls) 

– Frequency and location (i.e., states) for which would like to receive information on food 

recalls 

▪ Awareness and understanding of foodborne illness outbreaks 

− Situations under which government announces a foodborne illness outbreak (number of 

states, where food prepared, at-risk populations) 

− Number of foodborne illness outbreaks heard about in past 6 months 

− Preference for when government announces foodborne illness outbreak to the public 

▪ Adherence to recommended food safety practices when grilling meat, poultry, and fish at home 

− How served food (e.g., same plate, different plate with rinsing, different plate with washing) 

− How removed food from grill 

▪ Adherence to recommended food safety practices when serving food buffet style at gatherings 

and parties 

− How serve cold food (e.g., whether served on ice) 

− How serve hot food (e.g., whether served with heat source) 

− How long let perishable foods sit out before refrigerating or discarding 

▪ Personal or household experience with foodborne illness 

− Respondent/household member experienced foodborne illness in past month 

− Respondent/household member experienced foodborne illness in past year 

− Symptoms 

− Source of food (e.g., home, restaurant) 

− Made changes in how handle food after having foodborne illness 

− Respondent/household member is an at-risk population for foodborne illness 

We conducted cognitive interviews using the programmed instrument with nine target 

audience members to determine if any of the questions or response items were confusing or 

dif ficult to understand. Based on the cognitive interview findings, we revised the 

programmed instrument to improve understanding and readability. The cognitive interviews 

also confirmed the estimated burden of 20 minutes (the average time to complete the 

survey was 15 minutes). 

Before the administration of the full-scale survey, Ipsos conducted a pretest with a sample 

of 80 randomly selected panelists from its online consumer panel, KnowledgePanel. The 

2-2 
 

 

 

 

 

 

 

 

 

Section 2 — Methods 

purpose of the pretest was to ensure that the programming logic, sample distribution and 

fulfillment, and data compilation procedures worked as intended. 

2.2 Sample Selection 

The population for the study was the U.S. general population of adults (18 years or older) 

who are members of the Ipsos Public Af fairs’ (Ipsos’) online consumer panel, 

KnowledgePanel. The KnowledgePanel consists of approximately 55,000 members who were 

randomly selected and invited to participate as panelists. Unlike opt-in web-based panels 

that use convenience sampling, the KnowledgePanel is a probability-based panel that is 

designed to be representative of the U.S. adult population. This representation is achieved 

through address-based sampling (ABS), where every U.S. adult with an address (including 

those who do not have a landline phone number) has an equal probability of being selected 

for participation on the panel. With ABS methodology, households are randomly selected 

based on mailing address, including post of fice boxes and rural route addresses. Selected 

panelists without Internet access are provided with f ree Internet access and a tablet 

computer, if needed. 

For selection of general population samples (i.e., adults aged 18 or older) f rom the panel, 

Ipsos uses a patented methodology to ensure the resulting sample represents what is 

referred to as an equal probability of selection method sample, and the entire panel (i.e., 

the sampling f rame) is weighted to the latest Current Population Survey (CPS). For this 

survey, Ipsos selected an equal probability of selection method sample of 9,911 panel 

members with the goal of achieving 2,400 completed surveys. Appendix B provides 

additional information on panel construction, sample selection, and calculation of the final 

analysis weights. 

Selected panelists received an email invitation to invite them to participate in the survey. 

The email invitation contained a unique link, specifically for that panelist, to the survey. 

Af ter clicking on the link in the email invitation, panelists were directed to the online 

instrument. On the first several screens, panelists were provided information on informed 

consent, OMB approval, and the Privacy Act Notice. If panelists proceeded with the survey, 

they were asked two questions to determine eligibility: (1) do they cook and prepare meals 

at home at least 4 times a week and (2) have they prepared a meal using raw meat or 

poultry within the past 30 days. 

2.3 Data Collection and Survey Response 

Data collection took place over the 2-week period, November 21 through December 3, 

2019. The median completion time for the survey was 14 minutes (OMB-approved burden 

was 20 minutes). As standard with KnowledgePanel surveys, Ipsos sent email reminders to 

2-3 
 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

nonresponders on Day 3 of the field period. An additional reminder was sent to remaining 

nonresponders on Day 7 of the field period. Of the 9,911 selected panelists who received 

the email invitation, 5,542 responded to the invitation and completed the screening 

questions for a completion rate of 56%. Among these, 2,784 qualified (i.e.,they prepare 

and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days) and completed the survey for a qualification rate of 50%. Ipsos dropped 

198 cases during data cleaning because of quality concerns, such as respondents who sped 

through the survey, yielding a total of 2,586 completed surveys, thus exceeding the target 

of 2,400 completed surveys. 

2.4 Analysis Procedures 

We conducted univariate analysis for all the survey questions. Because of the complex 

nature of the sample design, analysis weights were developed (as described in Appendix B) 

and applied to develop weighted survey estimates. By applying these weights in the analysis 

of the survey data, we can make inferences to the U.S. general population of adults (18 or 

older) who prepare and cook meals at home 4 or more times a week and have prepared raw 

meat or poultry in the past 30 days. 

We computed weighted proportions for questions in which respondents could select one or 

more responses f rom a list of responses (i.e., categorical variables). Respondents who did 

not answer the question (i.e., missing values) were not included in the calculations. 

2-4 
 

 

 

 

 

 

 

 

3. Results 

This section presents and discusses the results of the survey. The survey explored 

respondents’ preferences for receiving food safety information, their responses to the USDA 

Meat and Poultry Hotline, their experience with and responses to food recalls and 

preferences for receiving information on food recalls, and their understanding of foodborne 

illness outbreaks. Additionally, the survey collected self-reported information on two food 

handling practices—grilling and serving food buffet style and respondents’ experience with 

foodborne illness. Appendix C provides weighted percentages for each of the survey 

questions. 

3.1 Study Sample 

Table 3-1 summarizes the demographic characteristics of the survey respondents 

(n = 2,586). About 60% of the respondents were female, reflecting the fact that more 

females than males identified as meal preparers. Nearly 80% of the respondents were 35 or 

older; 33% had a college degree or higher; and 68% were White, non-Hispanic. Most 

respondents (80%) had two or more people living in their household, and 34% of 

respondents lived in households with children (≤17 years). About 53% of respondents had 

at least one individual in the household at risk for foodborne illness (i.e., adult aged 65 

years or older; child aged 5 years or younger; pregnant woman; or individual diagnosed 

with diabetes, kidney disease, or another condition that weakens the immune system). 

Table 3-1. Demographic Characteristics of Survey Respondents 

Number of Weighted 

Characteristic Respondents % 

Gender 

Male 1,043 40.33 

Female 1,543 59.67 

Age 

18–25 167 6.44 

26–35 397 15.34 

35–54 871 33.69 

55+ 1,152 44.53 

Education 

Less than high school 265 10.25 

High school diploma or GED 745 28.82 

Some college 710 27.47 

4-year college degree 506 19.56 

Graduate degree 360 13.90 

(continued) 

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Food Safety Consumer Research Project: Web-Based Survey on Food 

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Table 3-1. Demographic Characteristics of Survey Respondents (continued) 

Number of Weighted 

Characteristic Respondents % 

Race/ethnicity 

White, non-Hispanic 1,751 67.72 

Black, non-Hispanic 228 8.83 

Other, non-Hispanic 160 6.17 

Two or more races, non-Hispanic 34 1.30 

Hispanic 413 15.97 

Census region 

Northeast 446 17.25 

Midwest 569 22.00 

East 938 36.26 

South 633 24.48 

Metropolitan status 

Nonmetro 384 14.86 

Metro 2,202 85.14 

Number of individuals in household 

One 508 19.65 

Two 1,004 38.83 

Three to four 779 30.14 

Five or more 294 11.38 

Child(ren) in household (≤17 years)

Yes 886 34.25 

No 1,700 65.75 

Respondent or household member at risk for foodborne illnessa 

65 years of age or older 793 30.83 

5 years of age or younger 345 13.42 

Pregnant 51 1.99 

Diagnosed with diabetes or kidney disease 303 11.77 

Diagnosed with a condition that weakens the immune system 401 15.56 

At least one household member at risk for foodborne illness 

Yes 1,375 53.43 

No 1,198 46.57 

(continued) 

3-2 
 

 

 

 

 

 

 

 

 

 

 

 

 

Section 3 — Results 

Table 3-1. Demographic Characteristics of Survey Respondents (continued) 

Number of Weighted 

Characteristic Respondents % 

Respondent or household member has doctor-diagnosed food 

allergy 

Yes 207 8.05 

No 2,365 91.95 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Sources: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 and 

profile data maintained on the KnowledgePanel. 

3.2 Respondents’ Preferences for Receiving Information on Food 

Safety 

To inform OPACE’s consumer outreach efforts, we used the survey to collect information on 

respondents’ preferred approaches for receiving information on how to safely handle, 

prepare, and store food. Respondents would like to receive food safety information f rom 

food labels (56%), websites (excluding social media) (43%), cookbooks (39%), television 

(25%), and apps on smartphones or tablets (24%) (see Figure 3-1 and Table C-1 in 

Appendix C). 

Respondents who preferredto receive food safety information from magazines, websites, 

cooking shows, and other sources were asked a follow-up questionfor which they could 

write in a response to indicate their preferred source. Responses representing more than 

5% of respondents were recoded(4% for cooking shows), and the results are shown in 

Table C-1 in Appendix C. For respondents who identified magazines as a preferred source (n 

= 443), some named specific magazines: the most f requently mentioned were Good 

Housekeeping (15%), Better Homes and Gardens (13%), Food Network (12%), and Bon 

Appetite (8%). Respondents also mentioned women’s magazines (e.g., Women’s Day, 

Family Circle, Women’s Health) (18%) and other magazines about food or cooking or that 

contain recipes (e.g., Taste of Home, Food and Wine, Rachel Ray) (39%).

1 

1 Fewer than 5% of respondents identified these specific magazines, so they were grouped into the 

same category. 

3-3 
 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure 3-1. Preferences for Receiving Information on Food Safetya 

31 

25 24 21 17 

11 

6 6

Weighted Percentage 

56 60

 50 43 39 40

 30

 20

 10

 0 

15 

6 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

For respondents who identified websites (n = 1,120) as a preferred source, some named 

specific websites such as Foodnetwork.com (17%) and Allrecipes.com (7%). Some 

respondents specified government websites such as the Food and Drug Administration 

(FDA) website (10%), the USDA website (8%), the Centers for Disease Control and 

Prevention (CDC) website (4%), or some other government website (e.g.,foodsafety.gov, 

nih.gov) (7%). Some respondents mentioned a news website such as ABC, Yahoo, and the 

New York Times (8%). Nearly a third of respondents (32%) mentioned other websites about 

food or cooking or that contain recipes (e.g., food manufacturers, grocery stores, Weight 

Watchers, Dr. Oz).2 

Respondents who preferredreceiving food safety information f rom cooking shows (n = 803) 

named specific cooking shows, such as Rachel Ray (19%), Pioneer Woman or Rhee 

Drummond (9%), Chopped (6%), and Barefoot Contessa or Ina Garten or (6%), and 

2 Fewer than 5% of respondents identified these specific websites, so they were grouped into the 

same category. 

3-4 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Section 3 — Results 

America’s Test Kitchen (4%). Respondents also mentioned the Food Network or Cooking 

Channel (50%) or PBS (9%) specifically or other cooking shows on these channels.3 

Respondents who preferred receiving food safety information f rom other sources (n = 145) 

most of ten mentioned f riends and family (25%). Other ways in which respondents would 

like to get food safety information were food safety class(es) (10%), news sources (e.g., 

local news, media coverage) (9%), and emails (6%). 

3.3 Respondents’ Response to the USDA Meat and Poultry Hotline 

The survey collected information on respondents’ The USDA Meat and Poultry Hotline 

awareness of, satisfaction with, and likelihood of 

Hotline, which began July 1, 1985, 

The toll-free USDA Meat and Poultry 

contacting the USDA Meat and Poultry Hotline (see receives more than 50,000 calls a year. 

The hotline is staffed by food safety Figure 3-2).4 About 12% of respondents (n = 311) 

specialists with backgrounds in home were previously aware of the USDA Meat and economics, nutrition, and food 

technology and answers questions Poultry Hotline, and among those aware 

about safe storage; handling; and respondents, 9% (n = 28) had contacted the preparation of meat, poultry, and egg 

products. The hotline operates year- hotline. The most common reasons for contacting 

round Monday through Friday from 10 the hotline were questions about food preparation AM to 6 PM ET (English or Spanish). 

Source: (65%) or a food recall (36%). Most (60%) 

https://www.fsis.usda.gov/wps/portal/f respondents reported being somewhat or very sis/programs-and-services/contactcenters/usda-meat-and-poultry-hotline satisfied with the information they received when 

(USDA, 2016b) contacting the hotline. The majority of respondents 

were unaware of the hotline (n = 2,274). Among those unaware respondents, about 30% 

reported that they would be somewhat or very likely to contact the hotline if they had a 

question about food preparation (see Figure 3-3). Preferred methods for contacting the 

hotline were via phone call (45%), email (29%), and online chat (27%). Nearly a quarter of 

respondents indicated they would not contact the hotline (see Figure 3-4). Respondents’ 

preferences for the most convenient times to contact the hotline (call, email, or online chat) 

were between 4:00 and 6:00 PM ET (18%) and 6:00 and 8:00 PM ET (25%) (see 

Figure 3-5).5 Table C-2 in Appendix C provides responses to the questions that asked about 

the hotline. 

3 Fewer than 4% of respondents identified these specific cooking shows, so they were grouped into the 

same category. 

4 Participants were provided with this description of the hotline: The U.S. Department of Agriculture 

offers a Meat and Poultry Hotline (1-888-MPHotline) that people can call, email, or live chat (e.g., Ask 

Karen) with and ask questions about safe storage, handling, and preparation of meat, poultry, and 

egg products. 5 Times were shown in the respondent’s local time. 

3-5 
 

 

 

 

 

 

 

 

% 

Awareness 

88% 

Yes 

8% 

Likelihood 

of 

Contacting 

Hotline 

No 

Contacted 

91% 

ery unlikely 

So wh t unlikely 

a Neither unlikely nor likely 

Somewh t likely 

e v ery likely 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure 3-2. Awareness and Use of the USDA Meat and Poultry Hotlinea 

a Only respondents who were aware of the USDA Meat and Poultry Hotline answered “contacted” 

question (n = 311). 

Figure 3-3. Likelihood of Contacting the USDA Meat and Poultry Hotlinea 

a Only respondents who were not aware of the USDA Meat and Poultry Hotline answered this question 

(n = 2,274). 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3-6 
Section 3 — Results 

Figure 3-4. Likely Method of Contacting the USDA Meat and Poultry Hotline

 50 45 

Weighted Percentage 40 

29 30 27 

22 20 

20

 10

 0 

Phone call Email Online chat Would not Text message 

contact 

Figure 3-5. Convenient Time for Contacting the USDA Meat and Poultry Hotlinea 

30 

Weighted Percentage 

25 

23 

20 18 

10 9 9 10 

5 

0 

8:00– 10:00 AM– 12:00– 2:00– 4:00– 6:00– Would 

10:00 12:00 2:00 4:00 6:00 8:00 never 

 

 

 

 

 

 

 

AM ET PM ET PM ET PM ET PM ET PM ET contact 

a Times were shown in respondent’s local time. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3-7 
 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

3.4 Respondents’ Experience with and Response to Food Recalls 

FSIS is responsible for issuing recalls on meat, poultry, and egg products, while the FDA is 

responsible for issuing recalls on the other 80% of foods, including pet and animal feed 

(National Academy of Sciences, 2010). To assess whether consumers are aware and 

understand the number of recalls that take place each year and gauge recall fatigue, the 

survey asked about the number of food recalls that respondents had heard about in the past 

6 months. Most participants (78%) reported hearing about between 1 and 10 recalls (see 

Figure 3-6). The actual number of recalls announced by FSIS and FDA during the 6-month 

period before the survey was 200 (USDA, n.d.; FDA, n.d.), so respondents’ perception of 

the number of recalls is much lower than the actual number of recalls, suggesting lack of 

recall fatigue. 

Figure 3-6. Number of Food Recalls Heard About in Past 6 Months 

9 

78 

10 

2 0 0 0 

0

 10

 20

 30

 40

 50

 60

 70

 80

 90 

None 1–10 11–30 31–50 51–75 76–100 > 100 

Weighted Percentage 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

Respondents were asked to think about the last time they had heard about a food recall for 

a food that their household eats and then were asked a series of questions pertaining to 

that recall. The most commonly reported sources respondents reported for learning about 

the recall were f rom their local television or radio news (49%), national television or radio 

news (31%), social media (20%), and a website (excluding social media) (11%). For 

3-8 
 

 

 

 

 

 

 

 

 

 

Section 3 — Results 

respondents who heard about the recall f rom a website, most got this information f rom a 

news or media website (79%). Four percent of respondents heardabout the last recall f rom 

a government alert or press release (see Figure 3-7). 

Figure 3-7. How Respondents Heard About Most Recent Food Recalla 

49 

31 

20 

11 11 10 8 

4 3 3 2 

6 

0 

10 

20 

30 

40 

50 

Weighted Percentage 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

In response to hearing about a recall, respondents most of ten checked to see if the food 

was in their home (50%), stopped buying that type of food (25%), or did nothing (22%) 

(see Figure 3-8). Respondents who went to a website for more information most of ten 

visited a news or media website (60%). Among participants who stopped buying the specific 

brand or type of food (n = 866), most stopped buying it for between 2 weeks and 1 month 

(35%) or between 2 and 3 months (19%). 

3-9 
 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure 3-8. Response to Most Recent Food Recalla Weighted Percentage 

60 

50 

50 

40 

30 25 22 

20 17 

11 9 10 5 4 4 3

0 

0 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

To help prevent illness or injury, FSIS recommends that consumers discard the recalled food 

or return it to the store (i.e., the call to action). Among respondents who had the recalled 

food at home (n = 266), the majority followed these actions correctly: 70% discarded the 

recalled food and 24% returned it to the store (see Figure 3-9). Table C-3 in Appendix C 

summarizes respondents’ responses to questions on their experience with and response to 

food recalls. 

3-10 
 

 

 

 

 

 

 

 

 

 

 

 

 

Section 3 — Results 

Figure 3-9. Actions Taken for Recalled Food at Home for Most Recent Food Recalla 

70 

24 

6 2 5 1 

0 

10 

20 

30 

40 

50 

60 

70 

80 

Threw away Returned to 

the store 

Continued 

to eat it 

Kept food but

prepared

differently 

Other Don’t know 

Weighted Percentage 

a Responses may sum to more than 100%; question indicated “select all that apply.” Only respondents 

who selected “yes, had recalled food at home” answered this question (n = 266). 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3.5 Communicating Information on Food Recalls to Consumers 

Respondents’ level of trust about information on food recalls varied by the source. Trusted 

sources (rated a 4 or 5)6 include local television or radio news (72%); government website, 

alert, or press release (72%); grocery stores (69%); and national television or radio news 

(69%). Respondents have less trust (rated a 1 or 2)6 in social media (52%) and 

nongovernment websites (28%) (see Figure 3-10 and Table C-4 in Appendix C). 

6 Respondents were asked the following question: “On a 1-to-5 scale, with 1 = do not trust at all and 

5 = trust a lot, how much do you trust the information that each of the following sources may provide 

on food recalls?” 

3-11 
Figure 3-10. Respondents’ Level of Trust by Type of Source for Information on Food Recalls 

50 

47 

45 43 

40 

36 36 35 35 34 34 34 35 33 

Weighted Percentage 

31 30 

30 28 28 28 28

27 26 

24 25 23 23 

20 19 20 18 

15 

11 10 

10 8 

5 5 6 6 5 5

5 4 4 4 3 3 2 2

0 

Local television National Government Nongovernment Local National Grocery store Social media 

or radio news television or radio website, alert, or website newspaper newspaper 

news press release 

 

 

 

 

 

■ Trust a Lot (5) □ 4 ■ 3 ■ 2 ■ Do Not Trust at All (1) line

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who prepare and cook meals at home 4 or 

more times a week and have prepared raw meat or poultry in the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., missing values) were excluded from the 

analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

Food Safety Consumer Research Project: Web-Based Survey on Food Safety Behaviors and Consumer Education Final Report 

3-12
 

 

 

 

 

 

 

 

 

Section 3 — Results 

The survey instructed respondents to read a mock FSIS-issued news release of a recalled 

meat product to assess consumers’ perceptions of the most important information to include 

in a food recall alert. Respondents were randomly assigned so that half saw an alert for 

recalled meat due to foreign object contamination (i.e., pieces of hard plastic), and half saw 

an alert for recalled meat due to pathogen contamination (i.e., E. coli O157:H7). 

Respondents were then asked to select up to five items of informationthat were most 

important in helping them respond to the recall. Across both recall alerts, the most 

important items of information respondents selected were type of food, where food was 

distributed, brands affected, and date and establishment or lot number on the packaging. 

The items of information that were selected the least of ten were total amount of food 

recalled and how the contamination happened. About 28% selected information on what to 

do with the recalled food (i.e., the call to action) as being important information (see 

Figure 3-11 and Table C-5 in Appendix C). 

The survey also collected information on respondents’ preferences for receiving information 

on food recalls. Respondents preferred receiving information on food recall alerts f rom local 

television news (58%), grocery stores (43%), and national television news (41%). Fifteen 

percent of respondents identified government notices or press releases as a preferred 

information source on food recalls (see Figure 3-12). About 13% of respondents reported 

that they have visited a government website for information on food recalls, and 3% 

currently receive government emails or text messages about food recalls. 

About a third of respondents were somewhat or very likely to sign up to receive government 

food recall emails (33%) or text messages (27%). Among these respondents (n = 955), 

93% wanted to receive recall alerts for foods that contained germs (i.e., pathogens) that 

could make consumers sick, 90% wanted to receive recall alerts for foods that contained 

chemicals that could make consumers sick, and 85% wanted to receive recall alerts for 

foods that contained foreign materials. Fewer respondents wanted to receive recall alerts for 

foods that contained an allergen that the manufacturer failed to include in the list of 

ingredients (i.e., undisclosed allergens) (47%) (see Figure 3-13). Among these respondents 

(n = 452), milk (56%), eggs (56%), tree nuts (54%), peanuts (54%), crustacean shellfish 

(53%), and fish (49%) were selected most often as allergen-related foods of interest. 

3-13 
 

■ ■ 

Figure 3-11. Perceptions of the Most Important Information Needed in Responding to a Food Recalla Weighted Percentage 

80 74 72 71 69 70 65 65 

60 59

60 

50 

40 

31 31 

28 28 28 30 26 26 25 23 20 21

20 16 15 

12 

9 

Food Safety Consumer Research Project: Web-Based Survey on Food Safety Behaviors and Consumer Education Final Report 

10 7 

5 5 

0 

NA NA 

Type Where Brands Date Picture of What Illness/ Container Name of Whether Contact How to How Total 

of 

food 

food 

was 

distributed 

affected and 

establishment/lot 

number 

product 

label 

to do 

with 

the 

food 

symptoms 

that 

could be 

caused 

size bacteria/ 

foreign 

object 

anyone information make 

has for recalled 

become questions food 

ill, safe 

contamination 

happened 

amount 

recalled 

on packaging if you 

have it 

by eating 

the food 

hospitalized, 

or died 

to eat 

Foreign Object Recall Pathogen Recall 

a Responses may sum to more than 100%; question indicated “select up to five responses.” Respondents were randomized to each recall notice: n = 

1,281 responded to the foreign objects recall, and n = 1,305 responded to the pathogen recall. 

NA = Not applicable 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who prepare and cook meals at home 4 or more 

times a week and have prepared raw meat or poultry in the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3-14
 

 

 

 

 

 

 

Section 3 — Results 

Figure 3-12. Preferred Sources for Receiving Information on Food Recall Alertsa 

58 

43 41 

18 17 15 15 15 12 

8 6 

2 2 

0 

10 

20 

30 

40 

50 

60 

Weighted Percentage 

a Responses may sum to more than 100%; question indicated “select up to 3 responses.” 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3-15 
 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure 3-13. Preferences for Types of Food Recalls to Receive Information from 

the Governmenta 

93 90 

85 

69 

65 

47 

4 

0 

10 

20 

30 

40 

50 

60 

70 

80 

90 

100 

Contains 

germs 

Contains 

chemicals 

Contains 

foreign

materials 

Imported

without 

inspection 

Produced 

without 

inspection 

Contains 

allergen not

included in 

list of 

ingredients 

None of the 

above 

Weighted Percentage 

a Only respondents who selected “somewhat likely” or “very likely” to sign up to receive emails or text 

message alerts from the government answered this question (n = 955). Responses may sum to 

more than 100%; question indicated “select all that apply.” 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

Among respondents who were somewhat or very likely to sign up to receive emails or text 

message alerts on food recalls f rom the government, nearly two-thirds (64%) wanted to 

know about the recall immediately af ter it occurred rather than receiving a periodic 

summary (i.e., daily, weekly, or bimonthly) (see Figure 3-14). About 42% were interested 

in receiving the information for only the state they resided in, while 25% were interested in 

receiving the information for their state and surrounding states, and nearly a third (33%) 

wanted the information regardless of location (see Figure 3-14). Respondents expressed 

interest in receiving food recall alerts for all types of food, with raw meat and poultry most 

of ten selected (98%). Table C-6 in Appendix C further summarizes respondents’ responses 

to questions on preferences for receiving information on food recalls. 

3-16 
 

 

 

 

 

 

 

 

 

 

for 

Frequency 

umm ry every 2 weeks 

a Weekly summary 

■ Daily summary 

Cl Immediately after a recall 

22% Preference 

for 

Regional 

Alert 

25% 

■ Only recall s for th e state I live in 

a Only recall s for th e state I live in and surrounding states 

ll recalls, regardless of location 

Section 3 — Results 

Figure 3-14. Preferences for Information to Receive from the Government on Food 

Recalls: Frequency of Email and Text Alerts and Preferences for 

Regional vs. National Alertsa 

a Only respondents who selected “somewhat likely” or “very likely” to sign up to receive emails or text 

message alerts from the government answered this question (n = 955). 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3.6 Respondents’ Awareness and Understanding of Foodborne 

Illness Outbreaks 

The survey collected information on respondents’ awareness and understanding of 

foodborne illness outbreaks. Respondents were asked in three separate questions about 

their belief s about when the government announces a foodborne illness outbreak to assess 

their understanding of foodborne illness outbreaks: location (one state vs. multiple states), 

location of food prepared (only restaurants vs. any location), and type of individuals 

af fected (only if child or older adults vs. anyone). About one-fourth of respondents 

responded “don’t know” to each of these questions. About 42% of respondents believed that 

outbreaks are announced when multiple people are affected in a single state, and 32% 

believed that outbreaks are announced when multiple people are sick in more than one 

state. When outbreaks are actually announced varies. In general, when people are affected 

in more than one state, CDC is involved. When people are affected in a single state, the 

state health department might be the one leading the communication efforts. FSIS 

considers communication in either scenario if an FSIS-regulated product is involved. 

3-17 
 

 

 

 

 

 

 

 

 

 

 

 

When multiple people are 

affected in more than one state 

D When multiple people are 

affected in a single state 

Don t know 

On ly when people get sick from foe 

prepared at restaurants 

DWhen anyone is affected, regardle 

of where the food was prepared 

Don't know 

6% 

On ly when ch ildren or older 

adults are affected 

DWhen anyone 

is affected 

Don t know 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

About 63% of respondents knew that the government announces a foodborne illness 

outbreak regardless of where the food was prepared (11% believed outbreaks were limited 

to food prepared at restaurants), and 68% knew that the government announces a 

foodborne illness outbreak when anyone is af fected (6% believed outbreaks were limited to 

children and older adults) (see Figure 3-15). 

Figure 3-15. Belief About When the Government Announces a Foodborne Illness 

Outbreak: Location of Outbreak, Location Food Prepared, and 

Whether At-Risk (Children and Older Adults) Population 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

Regarding respondents’ opinions on when the government should announce a foodborne 

illness outbreak, 35% think it should be whenever there is an outbreak even if the food 

source has not been identified, 41% think it should be only af ter the food source has been 

identified, and 7% think it should be only af ter the specific brand of the product has been 

identified. Few participants (4%) think the government should wait and announce an 

outbreak after the food product has been identified, and 13% did not know (see 

Figure 3-16). Announcements about foodborne illness outbreaks vary depending on several 

factors such as the severity of the pathogen; the timeline of cases being reported; and if 

there is any epidemiologic “signal” for a specific food, even if it has not been formally 

implicated. FSIS considers communication in coordination with other state and federal public 

health partners if the Agency can communicate any actions to consumers. 

3-18 
 

 

 

 

 

 

Section 3 — Results 

Figure 3-16. Opinion on When the Government Should Announce a Foodborne 

Illness Outbreak 

Weighted Percentage 

50 

41 

40 35 

30 

20 13 

7 10 4 

0 

Whenever there Only after food Only after Only after a Don’t know 

is an outbreak, source has been specific brand recall has been 

even if food identified has been announced 

source has not identified 

been identified 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

The survey asked about the number of foodborne illness outbreaks that respondents had 

heard about in the past 6 months to assess whether consumers are aware of the f requency 

of foodborne illness outbreaks. Most respondents reported either none (35%) or between 

one and two (38%) (see Figure 3-17). The actual number of foodborne illness outbreaks 

reported by CDC during the 6 months before the survey was 13 (CDC, n.d.), suggesting 

respondents did not hear about many of the outbreaks announced by CDC. Table C-7 in 

Appendix C further summarizes respondents’ answers to questions on their awareness and 

understanding of foodborne illness outbreaks. 

3-19 
 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure 3-17. Number of Foodborne Illness Outbreaks Heard of in Past 6 Months 

35 

38 

19 

6 

2 1 

0 

10 

20 

30 

40 

None 1 or 2 3–5 6–10 11–20 >20 

Weighted Percentage 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3.7 Respondents’ Self-reported Food Handling Practices 

The survey asked about consumers’ food handling practices specific to grilling and serving 

food buffet style during parties and other gatherings the last time they prepared these types 

of food at home. We used the responses to these questions to determine whether 

participants followed or did not follow the recommended practice the last time they 

prepared the specific food at home. 

3.7.1 Grilling Meat, Poultry, or Fish 

Only respondents who cooked meat, poultry, or fish on an outdoor grill in the past year 

answered this subset of questions (n = 1,871). 

To help prevent illness, FSIS recommends that consumers put the cooked food (i.e., meat, 

poultry, or fish) on a dif ferent plate or pan than the one used to carry the raw food to the 

grill, serve the cooked food directly f rom the grill to individual plates, or put the cooked food 

on the same plate or pan that was used to carry food to grill if it was washed with soap and 

water or washed with soap and water and then sanitized with bleach or another sanitizing 

solution. Most respondents reportedfollowing one of these practices for removing the 

3-20 
 

 

 

 

 

 

 

 

 

 

 

 

 

% 

How 

Food Was 

Puton 

the Grill 

■ Followed recommended practice 

How 

Food Was 

Taken Off 

of the Grill 

c Did not follow recommended practice 

Section 3 — Results 

cooked food f rom the grill the last time they grilled meat, poultry, or fish (98%). Of these, 

most respondents put the cooked food on a dif ferent plate or pan (89%). 

Similarly, when taking the cooked food (i.e., meat, poultry, or fish) off of the grill using a 

utensil, FSIS recommends that consumers use a dif ferent utensil than the one that was 

used to put the raw food on the grill, or use the same utensil that was used if it was washed 

with soap and water or washed with soap and water and then sanitized with bleach or 

another sanitizing solution. Nearly three-quarters of respondents reportedfollowing one of 

these practices for taking food off of the grill the last time they grilled meat, poultry, or fish 

(73%). Of these, most respondents used a dif ferent utensil (66%) (see Figure 3-18 and 

Table C-8 in Appendix C). 

Figure 3-18. Reported Handling Practices for Last Time Cooked Meat, Poultry, or 

Fish on Grilla 

a Only respondents who cooked meat, poultry, or fish on an outdoor grill in the past year answered 

this question (n = 1,871). See Table C-8 in Appendix C for information on how we estimated 

whether respondents followed the recommended practice. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

3.7.2 Serving Food Buffet Style at Gatherings 

Only respondents who hosted a buf fet-style gathering in past year answered this subset of 

questions (n = 1,477). Respondents were asked how they served hot and cold perishable 

foods (e.g., potato salad, chicken salad, seven-layer dip) at buf fet-style gatherings. 

3-21 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Hot Food 

Served 

Buffet 

Style 

Followed recommended practice 

Cold Food 

Served 

Buffet 

Style 

□ Did not follow recommended practice 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

To help prevent illness, FSIS recommends that consumers serve hot food in a container with 

a heat source such as a chafing dish, slow cooker, or warming tray. About a third of 

respondents indicated they followed the recommended practice the last time they served 

hot food buffet style. Of the two-thirds who indicated they did not follow the recommended 

practice, 43% served the hot food in the same dish it was cooked or heated in, and 23% 

served the food in a bowl, tray, or plate without a heat source. 

For cold perishable foods, FSIS recommends serving the food in a container or plate nested 

in a bowl of ice and storing or discarding the lef tovers after 2 hours. About 16% of 

respondents said they followed the recommended practice, with some serving a portion of 

the food nested in ice and storing the rest in the ref rigerator and some serving all of the 

food nested in ice and storing or discarding the lef tovers after 2 hours. About 84% of 

respondents indicated they did not follow the recommended practice the last time they 

served cold food buffet style;many served some or all of the food without nesting it in ice 

(see Figure 3-19 and Table C-8 in Appendix C). 

Figure 3-19. Reported Handling Practices for Last Time Served Food Buffet Style at 

Gatherings: Hot Foodsa and Cold Perishable Foodsb 

a Only respondents who had a gathering in which hot food was served buffet style in the past year 

answered this question (n = 1,404). See Table C-8 in Appendix C for information on how we 

estimated whether respondents followed the recommended practice. 

b Only respondents who had a gathering in which cold perishable food was served buffet style in the 

past year answered this question (n = 1,393). See Table C-8 in Appendix C for information on how 

we estimated whether respondents followed the recommended practice. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3-22 
 

 

 

 

 

 

 

Section 3 — Results 

3.8 Respondents’ or Households’ Experience with Foodborne 

Illness 

Respondents were asked if anyone in the household had any kind of sickness that might 

have been caused by eating unsafe food (not including food allergies) in the past year. Nine 

percent of respondents reported that they or someone else in the household had foodborne 

illness in the past year (n = 392). Of these, nearly half of respondents (46%) said they 

themselves had foodborne illness, about a third (32%) said it was another household 

member, and the remaining 22% said it was both themselves and another household 

member. 

The most common symptoms reportedamong respondents or another household member 

were upset stomach (75%), diarrhea (75%), abdominal cramps (51%), and nausea or 

vomiting (48%). About 14% visited a healthcare provider because of the illness. Of these, 

about two-thirds (n = 38) were diagnosed with foodborne illness. The symptoms that 

prompted the respondent or someone else in the household to visit a healthcare provider 

were nausea or vomiting (79%), dehydration (76%), diarrhea (73%), and/or fever (70%). 

Nearly half of respondents (47%) believed the food that made them/household member ill 

was eaten at a restaurant, and about 22% believed the food was prepared at home (see 

Figure 3-20). 

If the respondent believed the food that made them/household member ill was prepared at 

home, they were asked if they had since made changes in how they prepare and handle 

food (n = 87). About 61% said they did not make changes to how they prepare or handle 

food at home, and 39% (n = 34) said they did make changes. The most common selfreported changes made in response to having foodborne illness f rom food prepared at home 

included cooking the food longer or to very well done (18%), no longer buying that product 

(18%), and checking for spoilage sooner for stored foods (17%). Table C-9 in Appendix C 

provides responses to questions on respondents’ or household members’ experiences with 

foodborne illness. 

3-23 
 

 

 

 

 

 

 

• 

C 

C 

• 

C 

C 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Figure 3-20. Belief About Where Food Was Eaten That Caused Foodborne Illness 

for Respondents or Household Members Who Had Foodborne Illnessa 

7% 

47% 

22% 

10% 

7% 

7% 

Belief 

Where 

Food was 

Eaten 

Restaurant Home 

Don’t know/don’t remember Some other place 

Someone else’s home Gathering or event 

a Only respondents who answered “yes” to either having foodborne illness in past month or in past 

year answered this question for self or household member (n = 392). Includes healthcare provider– 

diagnosed and self-diagnosed individuals. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

3-24 
 

References 

Centers for Disease Control and Prevention. (n.d.). List of selected multistate foodborne 

outbreak investigations. Last updated 12/18/2019. Retrieved from 

https://www.cdc.gov/foodsafety/outbreaks/multistate-outbreaks/outbreaks-list.html 

National Academy of Science. (2010). Enhancing food safety: The role of the Food and Drug 

Administration, Wallace, R. B. & Oria, M., eds. Washington, DC: National Academies 

Press. 

Tourangeau, F., Conrad, F. G., & Couper, M. P. (2013). The science of web surveys. New 

York, NY: Oxford University Press. 

U.S. Department of Agriculture. (2016a, October). Food Safety and Inspection Service 

(FSIS) strategic plan 2017-2021. Washington, DC: U.S. Department of Agriculture. 

Retrieved f rom https://www.fsis.usda.gov/wps/wcm/connect/317d14d6-1759-448e941a-de3cbff289e5/Strategic-Plan-2017-2021.pdf?MOD=AJPERES 

U.S. Department of Agriculture. (2016b, October). USDA Meat and Poultry Hotline: 1-888-

MPHotline. Washington, DC: U.S. Department of Agriculture. Retrieved f rom 

https://www.fsis.usda.gov/wps/portal/fsis/programs-and-services/contactcenters/usda-meat-and-poultry-hotline 

U.S. Department of Agriculture. (n.d.). Recall case archive. Last updated 1/02/2020. 

Retrieved f rom https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-publichealth-alerts/recall-case-archive 

U.S. Food and Drug Administration. (n.d.). Recalls, market withdrawals, & safety alerts. 

Last updated 2/15/2020. Retrieved from https://www.fda.gov/safety/recalls-marketwithdrawals-safety-alerts 

R-1 

 

 

 

 

 

 

 

 

 

 

Appendix A: 

Questionnaire 

RTI International is conducting this survey with funding f rom the U.S. Department of 

Agriculture (USDA). Your participation in this study is completely voluntary. All your 

answers will be kept private. In our experience, answering the survey questions involves no 

more risk of harm than you would experience in everyday life. 

If you have any questions about the study, you may contact Jenna Brophy of RTI at 

1-800-334-8571, extension 28881 or by email at jbrophy@rti.org. If you have any 

questions about your rights as a study participant, you may contact RTI’s Office of Research 

Protection at 1-866-214-2043 or by email at orpe@rti.org. 

[DISPLAY 2] 

According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, 

and a person is not required to respond to, a collection of information unless it displays a 

valid OMB control number. The valid OMB control number for this information collection is 

0583-0178, and the expiration date is 10/31/2020. The time required to complete this 

information collection is estimated to average 20 minutes per response, including the time 

for reviewing instructions, searching existing data sources, gathering and maintaining the 

data needed, and completing and reviewing the collection of information. 

[DISPLAY 3] 

Privacy Act Notice 

This statement serves to inform you of the purpose for collecting personal information 

required by this system and how it will be used. 

Authority: The USDA is generally authorized to collect information to support its mission 

under: Title 7, Chapter 55-2205 (7 U.S.C 2204) (which authorizes the Secretary of 

Agriculture to collect information and employ any sampling or other statistical method 

deemed appropriate); 21 U.S.C. 679c(a)(1)-(3) (which expressly authorizes the Secretary 

to give high priority to enhancing the ability of FSIS to conduct its mission); the Federal 

Meat Inspection Act (FMIA) (21 U.S.C. 601, et seq.), the Poultry Product Inspection Act 

(PPIA) (21 U.S.C., et seq.), the Egg Products Inspection Act (EPIA) (21 U.S.C. 1031, et 

seq.), and the Humane Methods of Livestock Slaughter Act of 1978 (7 U.S.C. 1901-1906). 

Purpose: Findings f rom the surveys will provide information on how FSIS communication 

programs and materials affect consumer understanding of recommended safe food handling 

practices and insight into how to ef fectively inform consumers of recommended practices. 

The results of this research will be used to enhance communication programs and materials 

to improve consumers’ food safety behaviors and help prevent foodborne illness. 

Additionally, this research will provide useful information for tracking progress toward the 

goals outlined in the FSIS Fiscal Years 2017–2021 Strategic Plan. 

Routine Uses: Not applicable. 

Disclosure: Responses to any, and all, questions are completely voluntary. Panelists 

selected to participate in this survey can choose to decline or can skip any questions that 

they prefer not to answer. Additionally, panelists can decline to participate or withdraw their 

A-1 
 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

participation at any point by closing their web browser prior to completing the survey. Those 

who do so will not be included in the final data deliverable. Panelists who decline to 

participate or withdraw participation are not penalized and remain eligible for future 

surveys. 

[SP] 

The first questions ask about you and your cooking experience. 

S1. Do you have any children living in your household (0 to 17 years)? 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[SP] 

S2. How many times a week do you prepare and cook meals at home? 

1. Less than once a week 

2. Once or twice a week 

3. About three times a week 

4. Four or more times a week 

[TERMINATE IF QS2≠4 OR REFUSED] 

[PROMPT IF REFUSED] 

[MP] 

S3. In the past 30 days, have you prepared a meal using any of the following? (Select all 

that apply.) 

1. Broccoli 

2. Raw meat (e.g., beef, pork) 

3. Rice 

4. Raw poultry (e.g., chicken, turkey) 

5. Raw fish 

6. None of the above—EXCLUSIVE 

[TERMINATE IF QS3=6 OR QS3≠2 OR 4 OR REFUSED] 

[PROMPT IF REFUSED] 

[RANDOMIZE RESPONSE OPTIONS—KEEP ITEMS 7 AND 8 FOLLOWING EACH OTHER, KEEP 

ITEMS 2 AND 5 FOLLOWING EACH OTHER, AND KEEP ITEMS 12 AND 13 AT BOTTOM] 

[MP] 

1. How would you like to get information on how to safely handle, prepare, or store food? 

(Select all that apply.) 

1. Radio 

2. Social media (e.g., Facebook or Pinterest) 

3. Newspaper 

4. Magazines 

5. Websites (excluding social media) 

6. Cookbooks 

7. Cooking shows 

8. Television 

9. Contact food safety expert by phone, email, or chat 

10. Food labels 

11. App on smartphone or tablet 

A-2 
 

 

 

 

Appendix A — Questionnaire 

12. Other source 

13. I would not like to get information—EXCLUSIVE 

[IF Q1=4] 

[OPEN ENDED] 

2. Please list the names and types of magazines f rom which you would like to get 

information on food safety. 

[IF Q1=5] 

[OPEN ENDED] 

3. Please list the websites f rom which you would like to get information on food safety. 

[IF Q1=7] 

[OPEN ENDED] 

4. Please list the cooking shows f rom which you would like to get information on food 

safety. 

[IF Q1=12] 

[OPEN ENDED] 

5. What other ways would you like to get information on food safety? 

[SP] 

6. The U.S. Department of Agriculture offers a Meat and Poultry Hotline (1-888-MPHotline) 

that people can call, email, or live chat (e.g., Ask Karen) with and ask questions about 

safe storage, handling, and preparation of meat, poultry, and egg products. 

Before today, had you ever heard of the Meat and Poultry Hotline? 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[IF Q6=1] 

[SP] 

7. Have you ever contacted the Meat and Poultry Hotline? 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[IF Q7=1] 

[MP] 

7a. Why did you contact the Meat and Poultry Hotline? (Select all that apply.) 

1. Question on food preparation 

2. Question about food recall 

3. Restaurant complaint 

4. Other complaint 

5. Other, specify 

A-3 
 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

[IF Q7=1] 

[SP] 

8. How satisfied were you with the information you received when you contacted the Meat 

and Poultry Hotline? 

1. Very unsatisfied 

2. Somewhat unsatisfied 

3. Neither unsatisfied nor satisfied 

4. Somewhat satisfied 

5. Very satisfied 

[IF Q6=2] 

[SP] 

9. Now that you have heard of the Meat and Poultry Hotline, how likely would you be to 

contact it if you had a question about preparing food? 

1. Very unlikely 

2. Somewhat unlikely 

3. Neither unlikely nor likely 

4. Somewhat likely 

5. Very likely 

[MP] 

10. How would you contact the Meat and Poultry Hotline if you had a question? (Select all 

that apply.) 

1. Phone call 

2. Text message via cell phone 

3. Email 

4. Online chat 

5. Would not contact—EXCLUSIVE 

[SP] 

[INSERT RESPONDENT’S LOCAL TIMES BELOW] 

11. When would be the most convenient time for you to call, email, or live chat the Hotline 

if you had a question? 

1. 8:00 –10:00 AM ET 

2. 10:00 AM–12:00 PM ET 

3. 12:00–2:00 PM ET 

4. 2:00–4:00 PM ET 

5. 4:00–6:00 PM ET 

6. 6:00–8:00 PM ET 

7. Would never contact 

[DISPLAY 3] 

Food recalls take place when food is removed f rom the market because it may be unsafe to 

eat. There are several reasons for food recalls: food may contain germs that could make 

you sick, food may contain a foreign object like plastic or metal, food packages may be 

mislabeled, or food may contain an allergen that is not listed on the label. 

A-4 
 

 

 

 

Appendix A — Questionnaire 

[SP] 

12. Since MONTH YEAR [insert 6 months prior to field date for survey], how many 

food recalls have you heard about? 

1. None 

2. Between 1–10 

3. Between 11–30 

4. Between 31–50 

5. Between 51–75 

6. Between 76–100 

7. More than 100 

[SP] 

13. Think about the last time that you heard about a food recall for a food that you or 

your family eats. Did you have the recalled food at home? 

1. Yes 

2. No 

3. Don’t remember 

[PROMPT IF REFUSED] 

[OPEN ENDED] 

14. What food was recalled? 

[MP] 

[RANDOMIZE RESPONSE OPTIONS—KEEP ITEMS 7 AND 3 FOLLOWING EACH OTHER; KEEP 

ITEMS 10, 11, AND 12 AT BOTTOM] 

15. Where did you hear about the recall? (Select all that apply.) 

1. Local television or local radio news 

2. National television or national radio news 

3. Website (excluding social media) 

4. Government alert or press release 

5. Local newspaper 

6. National newspaper 

7. Social media (e.g., Facebook or Pinterest) 

8. Grocery store 

9. Friends or family 

10. Other 

11. None of the above—EXCLUSIVE 

12. Don’t remember—EXCLUSIVE 

[MP] 

[IF Q15=3] 

16. On what type of website did you hear about the recall? (Select all that apply.) 

1. Government website 

2. The product or company website 

3. News or media website 

4. Other website (excluding social media) 

A-5 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

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[MP] 

[RANDOMIZE RESPONSE OPTIONS—CANNOT SELECT BOTH ITEMS 2 AND 3 –KEEP 

ITEMS 8 AND 4 FOLLOWING EACH OTHER, KEEP ITEMS 9, 10, AND 11 AT BOTTOM] 

17. When you heard about the recall, what did you do? 

1. Checked to see if I had the food 

2. Stopped buying that specific brand of food 

3. Stopped buying that type of food (e.g., romaine lettuce in general) 

4. Went to a website for more information (excluding social media) 

5. Called USDA Meat and Poultry Hotline or other food safety hotline 

6. Shared information by talking with f riends or family 

7. Shared information on social media 

8. Looked for more information on social media 

9. Other 

10. Did nothing—EXCLUSIVE 

11. Don’t know—EXCLUSIVE 

[MP] 

[IF Q17=4] 

18. What website did you go to? (Select all that apply.) 

1. Government website 

2. The product or company website 

3. News or media website 

4. Social media (e.g., Facebook or Pinterest) 

5. Other website (excluding social media) 

[SP] 

[IF Q17=2OR 3] 

19. For how long did you stop buying the [if Q21=2 = fill with “specific brand of food” or if 

Q21=3 = fill with “type of food”] that was recalled? 

1. Less than 2 weeks 

2. Between 2 weeks–1 month 

3. Between 2–3 months 

4. Between 4–6 months 

5. Between 7 months–1 year 

6. More than 1 year 

7. No longer buy it 

8. Don’t remember 

[MP] 

[IF Q13=1] 

[RANDOMIZE RESPONSE OPTIONS;KEEP 5AND 6AT BOTTOM] 

20. What did you do with the recalled food that you had at home? (Select all that apply.) 

1. Continued to eat it 

2. Threw it away 

3. Returned it to the store 

4. Kept the recalled food but prepared it dif ferently than I usually do 

5. Other 

6. Don’t know (EXCLUSIVE) 

A-6 
 

 

 

 

Appendix A — Questionnaire 

21. On a 1-to-5 scale, how much do you trust the information that each of the following 

sources may provide on food recalls? 

[RANDOMIZE SOURCES;KEEP NON-GOVT WEBSITE AFTER GOVTWEBSITE] 

Source 

Do not 

trust at all 

(1) (2) (3) (4) 

Trust a lot 

(5) 

Local television or local radio 

news 

National television or national 

radio news 

Government website, alert, 

or press release 

Non-government website 

(excluding social media) 

Local newspaper 

National newspaper 

Grocery store 

Social media (e.g., 

Facebook) 

[MP] 

[RANDOMIZE RESPONSE OPTIONS—KEEP ITEMS8, 3, AND 4 TOGETHERIN THIS 

ORDER, WITH ITEM3ALWAYSFIRST, AND ITEMS12AND 13 AT BOTTOM] 

22. When a food recall occurs, how would you like to be told about it? (Select up to three 

responses.) 

1. Local television news 

2. National television news 

3. Government website 

4. Other website (excluding social media) 

5. Government notice or press release 

6. Newspaper 

7. Radio 

8. Social media (e.g., Facebook or Pinterest) 

9. Grocery store 

10. App on smartphone or tablet 

11. Recalled product company or manufacturer 

12. Other 

13. None of the above—EXCLUSIVE 

A-7 
 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

[DISPLAY X] 

The USDA publishes news releases to let the public know about food recalls. On the next 

screen, you will see an example news release with information about a food recall. Please 

read the information presented and answer the following questions. 

[DISPLAY X] 

[INSERT NEWSRELEASEINFORMATION] 

[INSERT RECALLNOTICE, SPLIT SAMPLE:HALFSEE PATHOGEN NOTICE, HALFSEE 

FOREIGN OBJECT NOTICE] 

[DISPLAY X] 

[RANDOMIZE RESPONSE OPTIONS] 

23. HALF SEE OPTION A 

Click here to see the news release again. 

Please select the pieces of information that are most important in helping you respond 

to a recall. (Select up to five responses.) 

1. Whether anyone has become ill, hospitalized, or died f rom eating the food 

2. Date and establishment or lot number on the packaging 

3. Where the food was distributed (e.g., specific states or stores) 

4. Brands affected 

5. Type of food (e.g., spinach, ground beef) 

6. What people should do with the food if they have it 

7. How the contamination happened 

8. Picture of product label 

9. Total amount of food recalled (e.g., 45,000 pounds of ground beef products) 

10. Container size recalled (e.g., 1-lb. ground beef package) 

11.Contact information (e.g., website or phone) for questions 

12. The type of foreign object in the recalled product 

HALF SEE OPTION B 

Click here to see the news release again. 

Please select the pieces of information that are most important in helping you respond 

to a recall. (Select up to five responses.) 

1. Whether anyone has become ill, hospitalized, or died f rom eating the food 

2. Date and establishment or lot number on the packaging 

3. Where the food was distributed (e.g., specific states or stores) 

4. Brands affected 

5. Type of food (e.g., spinach, ground beef) 

6. What people should do with the food if they have it 

7. How the contamination happened 

8. Picture of product label 

9. Total amount of food recalled (e.g., 99,260 pounds of ground beef products) 

10. Container size recalled (e.g., 1-lb. ground beef package) 

11.Contact information (e.g., website or phone) for questions 

12. Illness and symptoms that could be caused by eating the food 

13. Name of the bacteria contained in the recalled product 

14. Steps consumers can take to make the recalled product safe to eat, such as cooking 

A-8 
 

 

 

Appendix A — Questionnaire 

[SP] 

24. Have you ever visited a government website for information on food recalls? 

1. Yes 

2. No 

[SP] 

25. Do you currently receive email or text message alerts from the government about food 

recalls? 

1. Yes 

2. No 

[USE GRID FOR Q26 AND Q27] 

[SP] 

[IF Q25=2] 

26. How likely are you to sign up to receive emails f rom the federal government about 

future food recalls directly? 

1. Very unlikely 

2. Somewhat unlikely 

3. Neither unlikely nor likely 

4. Somewhat likely 

5. Very likely 

[SP] 

[IF Q25=2] 

27. How likely are you to sign up to receive text messages f rom the federal government 

about future food recalls directly? 

1. Very unlikely 

2. Somewhat unlikely 

3. Neither unlikely nor likely 

4. Somewhat likely 

5. Very likely 

[MP] 

[IF Q26=4,5 OR Q27=4,5] 

[RANDOMIZE RESPONSE OPTIONS—KEEP ITEM 7 AT BOTTOM] 

28. Dif ferent types of products are recalled. For the following questions, consider that the 

government may be able to send you food recall alerts (via email or text) based on your 

specific preferences. For which of the following would you like to get alerts, a food that 

... (Select all that apply.) 

1. Contains an allergen but the manufacturer failed to include the allergen in the list of 

ingredients 

2. Contains germs that could make you sick (e.g., E. coli, Salmonella, or Listeria) 

3. Contains chemicals that could make you sick 

4. Was imported into the country without inspection 

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Food Safety Consumer Research Project: Web-Based Survey on Food 

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5. Contains foreign materials like plastic or metal 

6. Was produced without inspection 

7. None of the above—EXCLUSIVE 

[MP] 

[IF Q28=1] 

29. For which allergen-related recalls would you like to get alerts? (Select all that apply.) 

1. Milk 

2. Eggs 

3. Fish (e.g., bass, flounder, cod) 

4. Crustacean shellfish (e.g., crab, lobster, shrimp) 

5. Tree nuts (e.g., almonds, walnuts, pecans) 

6. Peanuts 

7. Wheat 

8. Soy 

9. Some other allergen 

[SP] 

[IF Q26=4,5 OR Q27=4,5] 

30. How of ten would you like to get alerts about food recalls via text or email? 

1. A summary every 2 weeks 

2. A weekly summary 

3. A daily summary 

4. Immediately after a recall 

[SP] 

[IF Q26=4,5 OR Q27=4,5] 

31. For which regions would you like to get alerts? 

1. Only recalls for the state I live in 

2. Only recalls for the state I live in and surrounding states 

3. All recalls, regardless of location 

[MP] 

[IF Q26=4,5 OR Q27=4,5] 

[RANDOMIZE RESPONSE OPTIONS] 

32. For which of the following foods would you like to get alerts? (Select all that apply.) 

1. Raw meat and poultry 

2. Cooked, ready-to-eat meat and poultry 

3. Fruits and vegetables 

4. Dairy 

5. Seafood 

6. Eggs 

7. Packaged foods (e.g., canned products, peanut butter, cereal, flour) 

[DISPLAY X] 

A-10 
 

 

 

 

Appendix A — Questionnaire 

The next set of questions may seem like the questions you just answered about food recalls, 

but these questions ask about foodborne illness outbreaks. Foodborne illness outbreaks 

occur when multiple people get sick f rom the same contaminated food. Sometimes recalls 

are associated with a foodborne illness outbreak, and sometimes they are not. 

[SP] 

[RANDOMIZE RESPONSES (BUT KEEP DON’T KNOW AT END) AND ORDER OF QUESTIONS] 

33. When do you think the government announces a foodborne illness outbreak? 

1. When multiple people are af fected in more than one state 

2. When multiple people are af fected in a single state 

3. Don’t know 

[SP] 

34. When do you think the government announces a foodborne illness outbreak? 

1. Only when people get sick f rom food prepared at restaurants 

2. When anyone is af fected, regardless of where the food was prepared 

3. Don’t know 

[SP] 

35. When do you think the government announces a foodborne illness outbreak? 

1. Only when the people af fected are children or older adults 

2. When anyone is af fected 

3. Don’t know 

36. How many foodborne illness outbreaks have you heard about since MONTH YEAR 

[insert 6 months prior to field date for survey]? 

1. None 

2. One or two 

3. Between 3–5 

4. Between 6–10 

5. Between 11–20 

6. More than 20 

[SP] 

37. Investigations by the government into foodborne illness outbreaks take time. 

In your opinion, when do you think the government should first announce to the public 

that a foodborne illness outbreak has occurred? 

1. Whenever there is an outbreak, even if the food source (e.g., spinach or ground 

beef) has not been identified 

2. Only af ter the food source has been identified 

3. Only af ter the specific brand name of the product has been identified 

4. Only af ter a recall for the af fected product has been announced 

5. Don’t know 

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[SP] 

For the next set of questions, think about the last time you cooked on an outdoor grill. 

38. Have you cooked meat, poultry, or fish on an outdoor grill in the past year? 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[RANDOMIZE ORDERPAIRSOFQUESTION Q39/40AND Q41/42] 

[IF Q38=1] 

[SP] 

39. Af ter the food had finished cooking on the grill, how did you serve it? 

1. Put the cooked food on the same plate or pan that was used to carry the food to the 

grill 

2. Put the cooked food on a dif ferent plate or pan 

3. Served the cooked food directly f rom the grill to individual plates 

4. Some other way 

[IF Q39=1] 

[MP] 

40. Did you do anything to the plate or pan before putting the cooked food on it? (Select all 

that apply.) 

1. Used as is 

2. Wiped or rinsed it 

3. Washed it with soap and water 

4. Sanitized with bleach or other sanitizing solution 

5. Did something else 

[IF Q38=1] 

[SP] 

41. How did you remove the cooked food f rom the grill? 

1. Used the same utensil used to put the food on the grill 

2. Used a dif ferent utensil 

3. Used my hands 

4. Used some other method 

[IF Q41=1] 

[MP] 

42. Did you do anything to the utensil before using it? (Select all that apply.) 

1. Used as is 

2. Wiped or rinsed it 

3. Washed it with soap or bleach 

4. Sanitized with bleach or other sanitizing solution 

5. Did something else 

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[SP] 

For the next set of questions, think about the last time you served food at a gathering (e.g., 

potluck, holiday, work party, Super Bowl party) where the food was set out and served 

buf fet style. Do NOT include sit down dinners in which people are served plated food. 

43. Have you had a gathering in which you served food buffet style in the past year? 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[IF Q43=1] 

[MP] 

44. How did you serve hot foods? (Select all that apply.) 

1. Did not serve hot foods [EXCLUSIVE] 

2. Took the hot food out of the oven or microwave and served it in the same cooking 

dish 

3. Served the hot food in a container without a heat source (e.g., bowl, tray, plate) 

4. Served the hot food in a container with a heat source (e.g., chafing dish, Crock-Pot, 

warming tray) 

5. Served some other way 

[IF Q43=1] 

[MP] 

45. How did you serve cold foods that are perishable (e.g., potato salad, chicken salad, 7-

layer dip)? (Select all that apply.) 

1. Did not serve cold foods [EXCLUSIVE] 

2. Served all of the food 

3. Served all of the food in a container or plate nested in a bowl of ice 

4. Served some of the food and stored the rest in the ref rigerator 

5. Served some of the food in a container or plate nested in a bowl of ice, and stored 

the rest in the ref rigerator 

6. Served some other way 

[IF Q45≠1] 

[SP] 

46. About how long did you let perishable foods (e.g., potato salad, chicken salad, 7-layer 

dip) sit out before putting them in the ref rigerator or f reezer or before discarding them? 

1. Less than 1 hour 

2. Between 1–2 hours 

3. Between 3–4 hours 

4. Between 5–6 hours 

5. More than 6 hours 

[SP] 

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47. In the past month, have you or has anyone in your household had any kind of sickness 

that you thought might have been caused by eating unsafe food? Do not include 

allergies to food. 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[IF Q47=2] 

[SP] 

48. In the past year, have you or has anyone in your household had any kind of sickness 

that you thought might have been caused by eating unsafe food? Do not include 

allergies to food. 

1. Yes 

2. No 

[PROMPT IF REFUSED] 

[IF Q47=1 OR Q48=1] 

[SP] 

49. Who got sick f rom eating unsafe food? 

1. I got sick 

2. Another household member got sick 

3. Another household member and I got sick 

[PROMPT IF REFUSED] 

[IF Q47=1 OR Q48=1] 

[SP] 

50. Did [IF Q49=1,3 INSERT “you” OR IF Q49=2 INSERT “the other household 

member”] see a doctor or other health care provider for this illness? 

1. Yes 

2. No 

[IF Q50=1] 

[SP] 

51. Did a doctor say it was food poisoning or foodborne illness? 

1. Yes 

2. No 

[IF Q47=1 OR Q48=1] 

[MP] 

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Appendix A — Questionnaire 

52. What symptoms did [IF Q49=1,3 INSERT “you” OR IF Q49=2 INSERT “the other 

household member”]have? (Select all that apply.) 

1. Upset stomach 

2. Nausea/vomiting 

3. Diarrhea 

4. Dehydration 

5. Fever 

6. Chills 

7. General achiness 

8. Abdominal cramps 

9. Some other symptom 

[IF Q50=1] 

[MP] 

53. What symptoms made [IF Q49=1,3 INSERT “you” OR IF Q49=2 INSERT “the other 

household member”]go see a doctor? (Select all that apply.) 

1. Upset stomach 

2. Nausea/vomiting 

3. Diarrhea 

4. Dehydration 

5. Fever 

6. Chills 

7. General achiness 

8. Abdominal cramps 

9. Some other symptom 

[IF Q47=1 OR Q48=1] 

[SP] 

54. Where did [IF Q49=1,3 INSERT “you” OR IF Q49=2 INSERT “the other household 

member”] eat the food? 

1. Home 

2. Someone else’s home 

3. Restaurant 

4. Gathering or event (e.g., church or work) 

5. Some other place 

6. Don’t know/don’t remember 

[IF Q47=1 OR Q48=1 AND Q54=1] 

[SP] 

55. Which of the following statements do you most agree with? 

1. I made changes in how I handle and prepare food after [IF Q49=1,3 INSERT “I” 

OR IF Q49=2 INSERT “another household member”] got sick f rom eating unsafe 

food. 

2. I did not make any changes in how I handle and prepare food after [IF Q49=1,3 

INSERT “I” OR IF Q49=2 INSERT “another household member”] got sick f rom 

eating unsafe food. 

IF Q55=1 

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[OPEN ENDED] 

56. What changes did you make? 

[MP] 

57. Are you or any of the members of your household ... ? (Select all that apply.) 

1. 65 years of age or older 

2. 5 years of age or younger 

3. Pregnant 

4. Diagnosed with an allergy to any food or ingredient 

5. Diagnosed with diabetes or kidney disease 

6. Diagnosed with a condition that weakens the immune system (e.g., cancer, HIV, or 

AIDS; recipient of a transplant; or receiving treatments, e.g., chemotherapy, 

radiation, or special drugs or medications to treat these conditions) 

7. None of the above—EXCLUSIVE 

[IF Q57=4] 

[SP] 

58. Was the food allergy diagnosed by an allergy doctor? 

1. Yes 

2. No 

Thank you for completing the survey! 

Demographic Questions: education level, race/ethnicity, gender, number of people in 

household, geographic location (state/Census region), metropolitan status. These items are 

available f rom the panel profile information and will not need to be collected in the survey. 

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Appendix A — Questionnaire 

Question 23—Option A (Pathogen Recall) 

News Release 

Dixie Beef, Inc. Recalls Ground Beef Products due to Possible E. coli 

O157:H7 Contamination 

Class I Recall114-2018 

Health Risk: High 

[DATE—insert 2 days prior to current date] 

En Español 

Congressional and Public Affairs 

Benjamin A. Bell 

(555) 555-5555 

Press@fsis.usda.gov 

WASHINGTON, [MONTH DAY, YEAR—insert 2 days prior to current date] 

– Dixie Beef , Inc., a Mich. establishment, is recalling approximately 99,260 pounds of raw 

non-intact ground beef products that may be contaminated with E. coli O157:H7, the U.S. 

Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today. 

The ground beef was produced on [MONTH DAY, YEAR—insert 1 month prior to 

current date]. The following products are subject to recall: [View Labels (PDF only)] 

• 1 lb.—plastic wrapped packages of “Caldwell BEEF” Ground Beef 85/15 (85% lean) 

Coarse Grind bearing product code 44444. 

• 1 lb.—plastic wrapped packages of “Caldwell BEEF” Ground Beef 90/10 (90% lean) 

Coarse Grind bearing product code 44444. 

The products subject to recall bear establishment number “EST. 999” inside the USDA mark 

of inspection. These items were shipped to retail locations in [insert 3 states, including 

respondent’s state]. 

The problem was discovered on [MONTH DAY, YEAR—insert 3 days prior to current 

date], when FSIS visited Dixie Beef , Inc. in response to a FSIS ground beef sample that 

was collected at a further processing establishment and was confirmed positive for E. coli 

O157:H7. FSIS confirmed that Dixie Beef , Inc. was the sole source supplier for the ground 

beef products. That af fected product was recalled and information on that recall can be 

found here. There have been no confirmed reports of adverse reactions due to consumption 

of these products. 

FSIS is concerned that some product may be f rozen and in consumers’ f reezers. Consumers 

who have purchased these products are urged not to consume them. These products should 

be thrown away or returned to the place of purchase. 

Anyone concerned about an injury or illness should contact a healthcare provider. E. coli 

O157:H7 is a potentially deadly bacterium that can cause dehydration, bloody diarrhea and 

abdominal cramps 2–8 days (3–4 days, on average) after exposure the organism. While 

most people recover within a week, some develop a type of kidney failure called hemolytic 

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uremic syndrome (HUS). This condition can occur among persons of any age but is most 

common in children under 5-years old and older adults. It is marked by easy bruising, 

pallor, and decreased urine output. Persons who experience these symptoms should seek 

emergency medical care immediately. 

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their 

customers of the recall and that steps are taken to make certain that the product is no 

longer available to consumers. When available, the retail distribution list(s) will be posted 

on the FSIS website at www.fsis.usda.gov/recalls. 

FSIS advises all consumers to safely prepare their raw meat products, including f resh and 

f rozen, and only consume ground beef that has been cooked to a temperature of 165°F. The 

only way to confirm that ground beef is cooked to a temperature high enough to kill harmful 

bacteria is to use a food thermometer that measures internal 

temperature, https://www.fsis.usda.gov/safetempchart. 

Consumers and members of the media with questions about the recall can contact Jane 

Smith, Corporate Communications, Dixie Beef, Inc., at (999) 999-9999. 

Consumers with food safety questions can call the toll-f ree USDA Meat and Poultry Hotline 

1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA f rom 10 a.m. to 6 p.m. 

(Eastern Time) Monday through Friday. Consumers can also browse food safety messages 

at Ask USDA or send a question via email to AskUSDA@usda.gov. For consumers that need 

to report a problem with a meat, poultry, or egg product, the online Electronic Consumer 

Complaint Monitoring System can be accessed 24 hours a day at 

https://foodcomplaint.fsis.usda.gov/eCCF/ 

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Appendix A — Questionnaire 

Question 23—Option B (Foreign Object Recall) 

News Release 

Dixie Beef, Inc. Recalls Ground Beef Products Due to Possible 

Foreign Matter Contamination 

Class II Recall 043-2019 

Health Risk: Low 

[MONTH DAY, YEAR—insert 2 days prior to current date] 

En Español 

Congressional and Public Affairs 

Benjamin A. Bell 

(555) 555-5555 

Press@fsis.usda.gov 

WASHINGTON, [MONTH DAY, YEAR—insert 2 days prior to current date] 

– Dixie Beef , Inc., a Mich. establishment, is recalling approximately 43,292 pounds of 

ground beef products that may be contaminated with extraneous materials, specifically, 

pieces of hard plastic, the U.S. Department of Agriculture’s Food Safety and Inspection 

Service (FSIS) announced today. 

The ground beef products were produced on [MONTH DAY, YEAR—insert 1 month prior 

to current date]. The following products are subject to recall: [View Labels (PDF only)] 

• 1-lb. plastic wrapped ground beef package with “Caldwell LEAN GROUND BEEF” with 

case code 44444 and sell by date of [MM/DD/YYYY—insert 4 days after current 

date] represented on the label. 

The products subject to recall bear establishment number “EST. 999M” inside the USDA 

mark of inspection or printed on the bottom of the label. These items were shipped to retail 

locations in [insert 3 states, including respondent’s state]. 

The problem was discovered when the establishment received two complaints of green hard 

plastic in the ground beef products. FSIS was notified on [MONTH DAY, YEAR—insert 3 

days prior to current date]. 

There have been no confirmed reports of adverse reactions due to consumption of these 

products. Anyone concerned about an injury or illness should contact a healthcare provider. 

FSIS is concerned that some product may be f rozen and in consumers’ f reezers. Consumers 

who have purchased these products are urged not to consume them. These products should 

be thrown away or returned to the place of purchase. 

FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their 

customers of the recall and that steps are taken to make certain that the product is no 

longer available to consumers. 

Consumers and members of the media with questions about the recall can contact Jane 

Smith, Corporate Communications, Dixie Beef, Inc., at (999) 999-9999. 

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Consumers with food safety questions can call the toll-f ree USDA Meat and Poultry Hotline 

1-888-MPHotline (1-888-674-6854) or live chat via Ask USDA 10 a.m. to 6 p.m. (Eastern 

Time) Monday through Friday. Consumers can also browse food safety messages at Ask 

USDA or send a question via email to AskUSDA@usda.gov. For consumers that need to 

report a problem with a meat, poultry, or egg product, the online Electronic Consumer 

Complaint Monitoring System can be accessed 24 hours a day at 

https://foodcomplaint.fsis.usda.gov/eCCF/ 

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Appendix B: 

Additional Information on the KnowledgePanel 

The KnowledgePanel consists of approximately 55,000 members who were randomly 

selected and invited to participate as panelists. Panelists typically serve for 2 to 3 years and 

complete two to three surveys per month during their tenure. Panelists f rom non-Internet 

households are equipped with f ree access to the Internet and a tablet computer if needed. 

The panel also includes households that have listed and unlisted telephone numbers and 

those without a landline telephone. 

B.1 Panelist Recruitment 

Panelists are recruited using random sampling strategies, which is distinct f rom other online 

panels that use opt-in recruitment methods and allow individuals to volunteer as panelists. 

Random digit dialing (RDD) was originally the primary sampling strategy but was 

supplemented with address-based sampling (ABS) starting in 2008, and RDD sampling was 

fully eliminated in late 2009. 

With ABS methodology, households are randomly selected based on mailing address, 

including post of fice boxes and rural route addresses. Business and institutional addresses 

(e.g., dormitories, nursing homes, group homes, and jails) are removed f rom the f rame, as 

is military housing. Specifically, mailing addresses f rom the U.S. Postal Service’s Delivery 

Sequence File (which covers 97% of U.S. homes) are randomly sampled and invited to join 

the panel through a series of mailings, including an initial invitation letter, a reminder 

postcard, and a subsequent follow-up letter. About 5 weeks af ter the initial mailing, 

telephone recruitment calls are made if an address and telephone number could be matched 

(about 45% of the physical addresses can be matched to a corresponding landline telephone 

number). After receiving the mailing and/or recruitment call, households that accept the 

invitation join the panel through one of three methods: 

1. completing a paper enrollment form and returning it in a postage-paid envelope 

2. calling a toll-f ree hotline and completing an enrollment interview 

3. visiting a secure website and completing an online enrollment form 

Af ter an individual accepts the invitation to be a panel member, s/he is instructed to log on 

to a secure website and complete individual profile questionnaires. The questionnaires 

capture essential demographic information (e.g., sex, age, race, income, education) and 

health information (e.g., diagnoses, health status, health behaviors). These profiles enable 

the prescreening of potential participants for eligibility and eliminate demographic questions 

on every survey, and they can also be used in a nonresponse bias analysis. Each panelist 

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updates his or her profile annually. All panel members are provided privacy and 

confidentiality protections. 

Between 2009 and 2011, Hispanic and non-Hispanic households (aged 18 to 29) were 

oversampled to help ensure sufficient representation. In 2012, Hispanic and non-Hispanic 

households (aged 18 to 29) were oversampled again but also included the age group 30 

years or older. The panel’s weighting procedures adjust for the oversampling carried out to 

improve the demographic composition of the panel. 7 

B.2 Sample Selection 

For selection of general population samples (i.e., adults aged 18 or older) f rom the 

KnowledgePanel, Ipsos uses a patented methodology that was developedto ensure all 

samples behave as equal probability selection method samples. Briefly, this methodology 

starts by weighting the pool of active members to the geodemographic benchmarks secured 

f rom the latest March supplement of the U.S. Census Bureau’s Current Population Survey 

(CPS) along several dimensions. Using the resulting weights as measures of size, a 

probability-proportional-to-size (PPS) procedure is used to select study specific samples. 

The application of this PPS methodology with the imposed size measures produces fully selfweighting samples f rom the KnowledgePanel, for which each sample member can carry a 

design weight of unity. 

B.3 Weighting Procedures 

The geodemographic benchmarks used to weight the active panel members for computation 

of size measures are the following: 

 gender (male/female) 

 age (18–29, 30–44, 45–59, and 60+) 

 race/Hispanic ethnicity (White/non-Hispanic, Black/non-Hispanic, other/nonHispanic, 2+ races/non-Hispanic, Hispanic) 

 education (less than high school, high school, some college, bachelor and beyond) 

 Census region (Northeast, Midwest, South, West) 

 household income (under $10k, $10K to <$25k, $25K to <$50k, $50K to <$75k, 

$75K to <$100k, $100K to <$150k, and $150K and over) 

 home ownership status (own, rent/other) 

 metropolitan area (yes, no) 

 Hispanic origin (Mexican, Puerto Rican, Cuban, other, non-Hispanic) 

7 Callegaro, M., & DiSogra, C. (2009). Computing response metrics for online panels. Public Opinion 

Quarterly, 72(5), 1008-1032. http://dx.doi.org/10.1093/poq/nfn065 

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Appendix B — Additional Information on the KnowledgePanel 

B.4 Study-Specific Post-stratification Weights 

Following data collection, the design weights were adjusted to account for any dif ferential 

nonresponse that may have occurred using geodemographic distributions as described 

below. For this purpose, Ipsos used an iterative proportional fitting (raking) procedure to 

produce the final weights. In the final step, the calculated weights were examined to 

identify and, if necessary, trim outliers at the extreme upper and lower tails of the weight 

distribution. No trimming was required. The resulting weights were then scaled to aggregate 

to the total sample size of all eligible respondents. 

Starting with the base weights of the fielded sample, weighted qualified and nonqualified 

respondents were weightedto look like the U.S. adult age 18 or older population. For this 

study, the following benchmark distributions of U.S. adults f rom the most recent (March 

2019) CPS data were used for the raking adjustment of weights: 

 gender (male, female) by age (18–29, 30–44, 45–59, 60+) 

 race/ethnicity (White/non-Hispanic, Black/non-Hispanic, Other/non-Hispanic, 

Hispanic, 2+ races/non-Hispanic) 

 Census region (Northeast, Midwest, South, West) by metropolitan status (metro, 

nonmetro) 

 education (less than high school, high school, some college, bachelor or higher) 

 household income (under $25K, $25–$49,999, $50K–$74,999, $75K–$99,999, 

$100,000–$149,999, $150K and over) 

The final weights were scaled to sum to the unweighted sample size of qualifiedrespondents 

(n = 2,586). By applying these weights in the analysis of the survey data (i.e., estimation of 

proportions), we can make inferences to the general population of adults (aged 18 or older) 

who prepare and cook meals at home 4 or more times a week and have prepared raw meat 

or poultry in the past 30 days. 

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Appendix C: 

Weighted Survey Estimates 

Table C-1. Respondents’ Preferences for Receiving Information on Food Safety 

Number of Weighted 

Question Respondents % 

Preferences for receiving information on food safetya 

Radio 146 5.64 

Social media 542 20.98 

Newspaper 289 11.20 

Magazines 443 17.16 

Websites (excluding social media) 1,120 43.34 

Cookbooks 1,005 38.92 

Cooking shows 803 31.10 

Television 638 24.71 

Contact food safety expert by phone, email, or chat 150 5.82 

Food labels 1,451 56.16 

App on smartphone or tablet 609 23.56 

Other source 145 5.60 

Would not like to get information 400 15.49 

Preferred magazines for information on food safetyb 

Bon Appetite 29 7.89 

Food Network 44 11.86 

Better Homes and Gardens 49 13.13 

Good Housekeeping 54 14.68 

Women’s magazines (e.g., Women’s Day, Family Circle, Women’s 66 17.85 

Health) 

Other magazines about food or cooking or that contain recipes 146 39.42 

(e.g., Taste of Home, Food and Wine, Rachel Ray) 

Magazines about food or cooking or that contain recipes, not 67 18.11 

specified (e.g., “any magazine that has food in it”) 

General or not specified (e.g., “any,” “all,” “don’t know”) 27 7.42 

Other (e.g., AARP, Reader’s Digest) 78 20.93 

(continued) 

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Table C-1. Respondents’ Preferences for Receiving Information on Food Safety 

(continued) 

Number of Weighted 

Question Respondents % 

Preferred websites for information on food safetyc 

Food personality websites (e.g., Rachel Ray, Pioneer Woman) 17 2.05 

Allrecipes.com 61 7.40 

Foodnetwork.com 138 16.75 

News sources (e.g., ABC, Yahoo, New York Times) 62 7.54 

CDC website 34 4.08 

USDA website 68 8.27 

FDA website 80 9.76 

Other government website (e.g., foodsafety.gov, nih.gov) 57 6.93 

Other websites about food or cooking or that contain recipes 264 32.03 

(e.g., food manufacturers, grocery stores, Weight Watchers, Dr. 

Oz) 

General or not specified (e.g., “Google,” “any,” “don’t know”) 230 27.89 

Other (e.g., AARP.com, webMD.com) 54 6.55 

Preferred cooking shows for information on food safetyd 

Rachel Ray Show 120 19.02 

Pioneer Woman/Rhee Drummond 58 9.28 

Chopped 39 6.12 

Barefoot Contessa/Ina Garten 35 5.52 

America's Test Kitchen (on PBS) 23 3.66 

Other cooking shows on PBS (e.g., Cook’s Country, Martha 57 9.10 

Stewart) 

Food Network or Cooking Channel, general or specified shows 316 50.15 

(e.g., “shows on Food Network,” Bobby Flay) 

General or not specified (e.g., “any,” “all,” “don’t know”) 106 16.88 

Other (e.g., The Today Show, QVC) 118 18.70 

(continued) 

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Appendix C — Weighted Survey Estimates 

Table C-1. Respondents’ Preferences for Receiving Information on Food Safety 

(continued) 

Number of Weighted 

Question Respondents % 

Other methods for receiving information on food safetye 

Emails 8 5.54 

News (e.g., local news, media coverage) 13 9.34 

Food safety class(es) 14 10.03 

Sharing information with friends and family 36 25.14 

Not specified (“any,” “don’t know”) 20 14.20 

Other (e.g., grocery store, in school) 29 20.11 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

b Only respondents who prefer to receive food safety information via magazines answered this 

question (n = 443). Responses were coded into the categories shown; a category for a specific 

magazine was used if 5% or more of respondents wrote in the same response. Respondents could 

write in multiple responses, so the total may sum to more than 100%. 

c Only respondents who prefer to receive food safety information via websites answered this question 

(n = 1,109). Responses were coded into the categories shown; a category for a specific website was 

used if 5% or more of respondents wrote in the same response. Respondents could write in multiple 

responses, so the total may sum to more than 100%. 

d Only respondents who prefer to receive food safety information via cooking shows answered this 

question (n = 803). Responses were coded into the categories shown; a category for a specific 

cooking show was used if 4% or more of respondents wrote in the same response. Respondents 

could write in multiple responses, so the total may sum to more than 100%. 

e Only respondents who selected “other source” answered this question (n = 176). Responses were 

coded into the categories shown; a category for a specific source was used if 5% or more of 

respondents wrote in the same response. Respondents could write in multiple responses, so the 

total may sum to more than 100%. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

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Table C-2. Respondents’ Responses to the USDA Meat and Poultry Hotline 

Number of Weighted 

Question Respondents % 

Awareness of the USDA Meat and Poultry Hotline 

Yes 311 12.02 

No 2,274 87.98 

Contacted the Meat and Poultry Hotlinea 

Yes 28 8.88 

No 283 91.12 

Reason(s) for contacting hotlineb,c 

Question on food preparation 18 64.93 

Question about food recall 10 35.80 

Restaurant complaint 6 19.96 

Other complaint 3 10.28 

Other 1 1.95 

Satisfaction with hotlineb 

Very unsatisfied 4 14.18 

Somewhat unsatisfied 0 0.00 

Neither unsatisfied nor satisfied 7 25.94 

Somewhat satisfied 1 4.59 

Very satisfied 15 55.29 

Likelihood of contacting hotlined 

Very unlikely 699 30.73 

Somewhat unlikely 432 19.02 

Neither unlikely nor likely 449 19.77 

Somewhat likely 521 22.91 

Very likely 172 7.56 

Likely method of contacting hotline 

Phone call 1,161 44.98 

Text message via cell phone 527 20.42 

Email 744 28.84 

Online chat 696 26.96 

Would not contact 579 22.44 

(continued) 

C-4 
 

 

 

 

 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-2. Respondents’ Responses to the USDA Meat and Poultry Hotline 

(continued) 

Number of Weighted 

Question Respondents % 

Convenient time for contacting hotlinee 

8:00–10:00 AM ET 135 5.24 

10:00 AM–12:00 PM ET 248 9.65 

12:00–2:00 PM ET 241 9.35 

2:00–4:00 PM ET 237 9.20 

4:00–6:00 PM ET 475 18.46 

6:00–8:00 PM ET 640 24.84 

Would never contact 599 23.27 

a Only respondents who were aware of the USDA Meat and Poultry Hotline answered this question (n = 

311). 

b Only respondents who had contacted the USDA Meat and Poultry Hotline answered this question (n = 

28). 

c Responses may sum to more than 100%; question indicated “select all that apply.” 

d Only respondents who were not aware of the USDA Meat and Poultry Hotline answered this question 

(n = 2,274). 

e Times were shown in the respondent’s local time. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-5 
 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-3. Respondents’ Experience with and Response to Food Recalls 

Number of Weighted 

Question Respondents % 

Number of food recalls heard about in past 6 months 

None 235 9.10 

Between 1–10 2,014 77.96 

Between 11–30 267 10.32 

Between 31–50 48 1.86 

Between 51–75 4 0.16 

Between 76–100 4 0.15 

More than 100 12 0.46 

Respondent had recalled product at home for last food recall heard 

about 

Yes 266 10.28 

No 2,085 80.64 

Don’t remember 235 9.09 

How respondent heard about recalla 

Local television or radio news 1,276 49.42 

National television or radio news 808 31.29 

Website (excluding social media) 273 10.58 

Government alert or press release 96 3.73 

Local newspaper 211 8.16 

National newspaper 90 3.47 

Social media 527 20.42 

Grocery store 272 10.52 

Friends or family 270 10.47 

Other 86 3.32 

None of the above 40 1.56 

Don’t remember 148 5.73 

Type of website that was source of information on food recalla,b 

Government website 25 9.42 

The product or company website 14 5.06 

News or media website 213 79.42 

Other website (excluding social media) 48 17.95 

(continued) 

C-6 
 

 

 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-3. Respondents’ Experience with and Response to Food Recalls 

(continued) 

Number of Weighted 

Question Respondents % 

Response to food recalla 

Checked to see if food was in home 1,288 49.92 

Stopped buying that specific brand of food 228 8.84 

Stopped buying that type of food 641 24.83 

Went to a website for more information (excluding social media) 287 11.11 

Called the USDA Meat and Poultry Hotline or other food safety 6 0.25 

hotline 

Shared information by talking with friends or family 433 16.77 

Shared information on social media 102 3.97 

Looked for more information on social media 124 4.81 

Other 112 4.34 

Did nothing 562 21.80 

Don’t know 87 3.38 

Type of website visited in response to recalla,c 

Government website 70 24.49 

The product or company website 102 35.80 

News or media website 171 60.31 

Social media 41 14.56 

Other website (excluding social media) 34 12.01 

Length of time respondent did not buy recalled foodd 

Less than 2 weeks 79 9.22 

Between 2 weeks–1 month 303 35.13 

Between 2–3 months 164 19.06 

Between 4–6 months 74 8.63 

Between 7 months–1 year 22 2.50 

More than 1 year 13 1.52 

No longer buy it 106 12.25 

Don’t remember 101 11.69 

(continued) 

C-7 
 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-3. Respondents’ Experience with and Response to Food Recalls 

(continued) 

Number of Weighted 

Question Respondents % 

Action taken for recalled food at homea,e 

Continued to eat it 15 5.50 

Threw away 184 69.86 

Returned to the store 62 23.56 

Kept the recalled food but prepared it differently than usual 6 2.18 

Other 12 4.54 

Don’t know 3 1.21 

a Responses may sum to more than 100%; question indicated “select all that apply.” 

b Only respondents who selected “website (excluding social media)” answered this question (n = 273). 

c Only respondents who selected “website (excluding social media)” answered this question (n = 287). 

d Only respondents who selected “stopped buying that specific brand of food” or “‘stopped buying that 

type of food” answered this question (n = 866). 

e Only respondents who selected “yes, had recalled food at home” answered this question (n = 266). 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-8 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Table C-4. Respondents’ Level of Trust by Type of Source for Information on Food Recalls 

Do Not Trust 

at All Trust a Lot 

(1) (2) (3) (4) (5) 

Source n % n % n % n % n % 

Local television or radio news 47 1.84 94 3.65 587 22.89 911 35.51 927 36.10 

National television or radio news 75 2.92 126 4.89 602 23.41 856 33.32 911 35.45 

Government website, alert, or press release 72 2.80 119 4.67 515 20.12 762 29.80 1,090 42.61 

Nongovernment website (excluding social 274 10.73 453 17.76 1,187 46.51 497 19.46 141 5.54 

media) 

Local newspaper 103 4.00 147 5.74 714 27.88 882 34.44 716 27.93 

National newspaper 138 5.38 201 7.87 723 28.25 785 30.67 712 27.84 

Grocery store 53 2.07 129 5.04 614 23.89 869 33.86 902 35.14 

Social media 679 26.53 653 25.52 877 34.28 253 9.87 97 3.80 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who prepare and cook meals at home 4 or 

more times a week and have prepared raw meat or poultry in the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., missing values) were excluded from the 

analysis. 

n = number of respondents, % = weighted percentage 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

Appendix C — Weighted Survey Estimates 

C-9 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-5. Respondents’ Perceptions of the Most Important Information Needed 

in Responding to a Food Recall 

Foreign Object Recall Pathogen Recall 

Itema,b 

Number of 

Respondents 

Weighted 

% 

Number of 

Respondents 

Weighted 

% 

Whether anyone has become ill, 

hospitalized, or died from eating the 

food 

330 25.91 202 15.53 

Date and establishment or lot 

number on the packaging 

761 59.74 772 59.40 

Where the food was distributed 923 72.40 901 69.33 

Brands affected 828 64.97 849 65.28 

Type of food 949 74.49 919 70.74 

What people should do with the 

food if they have it 

353 27.71 363 27.90 

How the contamination happened 111 8.70 95 7.28 

Picture of product label 389 30.50 401 30.87 

Total amount of food recalled 58 4.54 63 4.82 

Container size recalled 335 26.31 295 22.70 

Contact information for questions 267 20.93 193 14.83 

Name of the bacteria/type of foreign 

object in the recalled product 

312 24.50 266 20.43 

Steps consumers can take to make 

the recalled product safe to eat, 

such as cooking 

NA NA 153 11.74 

Illness and symptoms that could be 

caused by eating the food 

NA NA 362 27.84 

a Responses may sum to more than 100%; question indicated “select up to 5 responses.” 

b Respondents were randomized to each recall notice; n = 1,281 responded to the foreign object 

recall, and n = 1,305 responded to pathogen recall. 

NA = Not applicable 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-10 
 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-6. Respondents’ Preferences for Receiving Information on Food Recalls 

Number of Weighted 

Question Respondents % 

Preferred source for food recall alertsa 

Local television news 1,494 57.98 

National television news 1,060 41.15 

Government website 213 8.26 

Other website (excluding social media) 142 5.53 

Government notice or press release 375 14.54 

Newspaper 379 14.70 

Radio 429 16.65 

Social media 462 17.92 

Grocery store 1,114 43.25 

App on smartphone or tablet 303 11.74 

Recalled product company or manufacturer 391 15.18 

Other 43 1.68 

None of the above 53 2.04 

Ever visited government website for information on food recalls 

Yes 340 13.15 

No 2,243 86.85 

Currently receive government emails or text messages about food 

recalls 

Yes 85 3.31 

No 2,493 96.69 

Likelihood to sign up to receive government food recall emailsb 

Very unlikely 799 32.16 

Somewhat unlikely 356 14.34 

Neither unlikely nor likely 497 20.02 

Somewhat likely 564 22.71 

Very likely 267 10.77 

Likelihood to sign up to receive government food recall text 

messagesb 

Very unlikely 1,003 40.46 

Somewhat unlikely 370 14.92 

Neither unlikely nor likely 434 17.51 

Somewhat likely 438 17.65 

Very likely 235 9.46 

(continued) 

C-11 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-6. Respondents’ Preferences for Receiving Information on Food Recalls 

(continued) 

Number of Weighted 

Question Respondents % 

Preferences for types of recalls to receive informationc,d 

Contains an allergen but the manufacturer failed to include the 452 47.36 

allergen in the list of ingredients 

Contains germs that could make you sick 888 93.04 

Contains chemicals that could make you sick 858 89.93 

Was imported into the country without inspection 663 69.46 

Contains foreign materials like plastic or metal 814 85.31 

Was produced without inspection 620 64.99 

None of the above 36 3.73 

Preferences for types of allergen-related foods to receive 

informationd,e 

Milk 241 56.03 

Eggs 241 55.81 

Fish 213 49.48 

Crustacean shellfish 228 52.95 

Tree nuts 232 53.84 

Peanuts 232 53.82 

Wheat 197 45.66 

Soy 155 35.92 

Some other allergen 96 22.23 

Preference for frequency of email or text alertc 

Summary every 2 weeks 97 10.21 

Weekly summary 203 21.36 

Daily summary 41 4.28 

Immediately after a recall 608 64.15 

Preference for regional alertc 

Only recalls for the state I live in 395 41.95 

Only recalls for the state I live in and surrounding states 234 24.91 

All recalls, regardless of location 312 33.15 

Preferences for types of food to receive alertsc,d 

Raw meat and poultry 919 97.77 

Cooked, ready-to-eat meat and poultry 761 80.95 

(continued) 

C-12 
 

 

 

 

 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-6. Respondents’ Preferences for Receiving Information on Food Recalls 

(continued) 

Number of Weighted 

Question Respondents % 

Fruits and vegetables 872 92.75 

Dairy 827 87.95 

Seafood 741 78.87 

Eggs 815 86.71 

Packaged foods 838 89.12 

a Responses may sum to more than 100%; question indicated “select up to 3 responses.” 

b Only respondents who selected “no” to currently receiving emails or text message alerts from the 

government answered this question (n = 2,493). 

c Only respondents who selected “somewhat likely” or “very likely” to sign up to receive emails or text 

message alerts from the government answered this question (n = 955). 

d Responses may sum to more than 100%; question indicated “select all that apply.” 

e Only respondents who want to receive food alerts on allergens answered this question (n = 452). 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-13 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-7. Respondents’ Awareness and Understanding of Foodborne Illness 

Outbreaks 

Number of Weighted 

Question Respondents % 

Belief on when the government announces a foodborne illness 

outbreak—location 

When multiple people are affected in more than one state 823 31.90 

When multiple people are affected in a single state 1,089 42.21 

Don’t know 668 25.89 

Belief on when the government announces a foodborne illness 

outbreak—location of food prepared 

Only when people get sick from food prepared at restaurants 292 11.32 

When anyone is affected, regardless of where the food was 1,610 62.40 

prepared 

Don’t know 678 26.28 

Belief on when the government announces a foodborne illness 

outbreak—at risk 

Only when the people affected are children or older adults 162 6.29 

When anyone is affected 1,757 68.21 

Don’t know 657 25.51 

Opinion on when the government should announce a foodborne 

illness outbreak 

Whenever there is an outbreak, even if the food source has not 901 34.93 

been identified 

Only after the food source has been identified 1,059 41.09 

Only after the specific brand name of the product has been 188 7.31 

identified 

Only after a recall for the affected product has been announced 104 4.01 

Don’t know 326 12.66 

Number of foodborne illness outbreaks heard of in past 6 months 

None 894 34.83 

One or two 976 38.00 

Between 3–5 476 18.55 

Between 6–10 149 5.78 

Between 11–20 50 1.94 

More than 20 23 0.90 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-14 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-8. Respondents’ Self-reported Food Handling Practices for Grilling and 

Serving Food Buffet Style 

Number of Weighted 

Question Respondents % 

Cooked meat, poultry, or fish on grill in the past year 

Yes 1,871 72.34 

No 715 27.66 

How food was removed and served from grilla 

Followed recommended practice 

Put cooked food on different plate or pan 1,639 88.67 

Served cooked food directly from grill to individual 159 8.62 

plates 

Put cooked food on same plate or pan used to carry 13 0.68 

food to grill—washed only 

Put cooked food on same plate or pan used to carry 0 0.00 

food to grill—washed and then sanitized 

Did not follow recommended practice 

Put cooked food on same plate or pan used to carry 18 0.97 

food to grill—without cleaning 

Put cooked food on same plate or pan used to carry 20 1.07 

food to grill—wiped or rinsed 

How food was taken off the grillb 

Followed recommended practice 

Used different utensil 1,184 66.00 

Used same utensil used to put food on grill—washed 119 6.64 

only 

Used same utensil used to put food on grill—washed 3 0.17 

and then sanitized 

Did not follow recommended practice 

Used same utensil used to put food on grill—without 244 13.62 

cleaning 

Used same utensil used to put food on grill—wiped 219 12.22 

or rinsed 

Used hands 24 1.35 

Hosted buffet-style gathering in past year 

Yes, served hot foods 1,404 54.30 

Yes, served cold foods 1,393 53.88 

No, did not host buffet-style gathering in past year 1,108 42.87 

(continued) 

C-15 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-8. Respondents’ Self-reported Food Handling Practices for Grilling and 

Serving Food Buffet Style (continued) 

Number of Weighted 

Question Respondents % 

How hot foods were served at buffet-style gatheringsc 

Followed recommended practice 

Served hot food in container with heat source (e.g., 465 33.90 

chafing dish, Crock-Pot, warming tray) 

Did not follow recommended practice 

Took hot food out of oven or microwave and served 591 43.14 

it in same cooking dish 

Served hot food in container without heat source 315 22.96 

(e.g., bowl, tray, plate) 

How cold perishable foods were served at buffet-style 

gatheringsd 

Followed recommended practice 

Served some of the food in container or plate 124 9.24 

nested in bowl of ice and stored the rest in 

refrigerator; discarded or stored any leftovers after 

2 hours 

Served all the food in container or plate nested in 89 6.60 

bowl of ice; discarded or stored any leftovers after 

2 hours 

Did not follow recommended practice 

Served some of the food in container or plate 18 1.35 

nested in bowl of ice and stored the rest in 

refrigerator but did not discard or store leftovers 

after 2 hours 

Served all the food in container or plate nested in 23 1.74 

bowl of ice but did not discard or store leftovers 

after 2 hours 

Served all the food without nesting in ice 548 40.71 

Served some of the food without nesting in ice and 544 40.37 

stored the rest in refrigerator 

a Only respondents who cooked meat, poultry, or fish on an outdoor grill in the past year answered 

this question (n = 1,871). Analysis excluded 22 respondents who skipped Question 39 or 40, 

responded “some other way” when answering these questions because it is not known whether what 

they did adhered to the recommended practice, or had an invalid response. Respondents could 

select multiple responses; respondents were only coded as following the recommended practice if all 

the responses selected were recommended practices. 

b Only respondents who cooked meat, poultry, or fish on an outdoor grill in the past year answered 

this question (n = 1,871). Analysis excluded 78 respondents who skipped Question 41 or 42, 

responded “some other way” when answering these questions because it is not known whether what 

they did adhered to the recommended practice, or had an invalid response. Respondents could 

select multiple responses; respondents were only coded as following the recommended practice if all 

the responses selected were recommended practices. 

(continued) 

C-16 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-8. Respondents’ Self-reported Food Handling Practices for Grilling and 

Serving Food Buffet Style (continued) 

c Only respondents who had a gathering in which hot food was served buffet style in the past year 

answered this question (n = 1,404). Analysis excluded 33 respondents who skipped Question 44 or 

responded “some other way” when answering this question because it is not known whether what 

they did adhered to the recommended practice. Respondents could select multiple responses; 

respondents were only coded as following the recommended practice if all the responses selected 

were recommended practices. 

d Only respondents who had a gathering in which cold perishable food was served buffet style in the 

past year answered this question (n = 1,393). Analysis excluded 47 respondents who skipped 

Question 45 or responded “some other way” when answering this question because it is not known 

whether what they did adhered to the recommended practice. Respondents could select multiple 

responses; respondents were only coded as following the recommended practice if all the responses 

selected were recommended practices. Responses to Question 46 provided information on how long 

the respondent let cold perishable foods sit out before refrigerating or discarding. 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-17 
 

 

 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-9. Respondents’ and Household Members’ Experiences with Foodborne 

Illness 

Number of Weighted 

Question Respondents % 

Respondent or household member believe had foodborne illness in 

past month 

Yes 185 7.16 

No 2,401 92.84 

Respondent or household member believe had foodborne illness in 

past year 

Yes 207 8.61 

No 2,194 91.39 

Who had foodborne illnessa 

Respondent 180 45.85 

Another household member 126 32.12 

Respondent and another household member 86 22.03 

Respondent/household member visited healthcare providera 

Yes 56 14.29 

No 336 85.71 

Doctor-diagnosed foodborne illnessb 

Yes 38 67.38 

No 18 32.62 

Symptoms presenta,c 

Upset stomach 293 74.70 

Nausea/vomiting 188 47.95 

Diarrhea 296 75.47 

Dehydration 44 11.12 

Fever 55 14.05 

Chills 65 16.67 

General achiness 53 13.59 

Abdominal cramps 201 51.19 

Some other symptom 18 4.58 

(continued) 

C-18 
 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Appendix C — Weighted Survey Estimates 

Table C-9. Respondents’ and Household Members’ Experiences with Foodborne 

Illness (continued) 

Number of Weighted 

Question Respondents % 

Symptoms that prompted visit to health care providerb,c 

Upset stomach 11 45.57 

Nausea/vomiting 19 78.75 

Diarrhea 18 73.22 

Dehydration 12 76.14 

Fever 15 69.92 

Chills 7 44.82 

General achiness 6 50.06 

Abdominal cramps 18 64.19 

Belief on where food was eaten that caused illnessa 

Home 87 22.12 

Someone else’s home 28 7.03 

Restaurant 184 46.85 

Gathering or event 26 6.65 

Some other place 28 7.25 

Don’t know/don’t remember 40 10.09 

Respondent made changes in handling and preparing food if food 

causing illness was eaten at homed 

Yes, made changes 34 38.73 

No, did not make changes 53 61.27 

Self-reported change(s) made in response to having had foodborne 

illnesse 

Cooked the food longer or very well done 6 18.49 

Stopped buying that product 6 17.79 

Checked for spoilage/expiration dates/do not eat stored food 6 17.12 

Other safe handling practices (e.g., wash hands, wash foods, use 13 39.59 

separate utensils, etc.) 

a Only respondents who answered “yes” to either having foodborne illness in past month or in past 

year answered this question (n = 392). 

b Only respondents who answered “yes” to seeing a healthcare provider answered this question (n = 

56). 

c Responses may sum to more than 100%; question indicated “select all that apply.” 

d Only respondents who answered “home” to where the food that made them ill was prepared 

answered this question (n = 87). 

e Only respondents who answered “made changes” in handling and preparing food if food was eaten at 

home answered this question (n = 34). 

(continued) 

C-19 
 

 

 

 

 

Food Safety Consumer Research Project: Web-Based Survey on Food 

Safety Behaviors and Consumer Education Final Report 

Table C-9. Respondents’ and Household Members’ Experiences with Foodborne 

Illness (continued) 

Notes: Estimates were weighted to represent the U.S. general population of adults (18 or older) who 

prepare and cook meals at home 4 or more times a week and have prepared raw meat or poultry in 

the past 30 days. 

For the estimation of the weighted percentages, respondents who skipped the survey question (i.e., 

missing values) were excluded from the analysis. 

Source: 2019 FSIS In-Home Food Safety Behaviors and Consumer Education Survey, n = 2,586 

C-20