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FS-5.1 Data Details

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FS-5.1 Increase the proportion of consumers who follow the key food safety practice of “Clean: wash hands and surfaces often.”

About the Data

Description of the data source, numerator, denominator, survey questions, and other relevant details about the national estimate.

Data Source: 
Food Safety Survey
Changed Since the Healthy People 2020 Launch: 
Yes
Measure: 
percent
Baseline (Year): 
67.2 (2006)
Target: 
73.9
Target-Setting Method: 
10 percent improvement
Numerator: 

The percent of consumers aged 18 years and older who report they follow the key food safety practice: Clean: Wash hands and surfaces often

Denominator: 

Number of practices measured among persons aged 18 years and older who prepare food (consumers)

Comparable Healthy People 2010 Objective: 
Adapted from HP2010 objective
Questions Used to Obtain the National Baseline Data: 

    From the 2006 Food Safety Survey:

    [NUMERATOR:]

    Before you begin preparing food, how often do you wash your hands with soap? Would you say

    1. All of the time*
    2. Most of the time
    3. Some of the time, or
    4. Rarely

    After you have cracked open raw eggs, do you usually continue cooking, or do you first rinse your hands with water, wipe them, or wash them with soap?

    1. Continue cooking
    2. Rinse or wipe hands
    3. Wash with soap*
    4. Never handle raw eggs

    After handling raw meat or chicken, do you usually continue cooking, or do you first rinse your hands with water, or wipe them, or wash them with soap?

    1. Continue cooking
    2. Rinse or wipe hands
    3. Wash with soap*
    4. Don't cut raw meat or chicken

    After handling raw fish, do you usually continue cooking, or do you first rinse your hands with water, wipe them, or wash them with soap?

    1. Continue cooking
    2. Rinse or wipe hands
    3. Wash with soap*
    4. Never handle raw fish

    *RESPONSE IS INCLUDED IN THE CALCULATIONS.

Data Collection Frequency: 
Periodic
Changes Between HP2010 and HP2020: 
This objective differs from Healthy People 2010 objective 10-5 in that it tracks one of the four components of the Healthy People 2010 objective (Clean, Separate, Cook, and Chill). These components are tracked as separate objectives in Healthy People 2020 to more clearly show where progress is being made, or where more effort towards improvement is needed.

Revision History

Any change to the objective text, baseline, target, target-setting method or data source since the Healthy People 2020 launch.

Description of Changes Since the Healthy People 2020 Launch: 
Target was changed from 74.0% to 73.9% in February 2017 to correct original baseline calculation.

References

Additional resources about the objective

  1. Food Safety Survey

  2. Food Safety Survey (OMB Control Number 0910-0345-Reinstatement). Federal Register; 74:177. September 15, 2009. pp 47256-47257.