Increase the proportion of people who cook food to a safe temperature — FS‑09 Data Methodology and Measurement

About the National Data


Data Source:  Food Safety Survey, FDA

Baseline: 42.0 percent of consumers correctly followed the recommendation to use a food thermometer when cooking meat and poultry in 2016

Target: 47.0 percent

The percent of consumers aged 18 years and older who report they follow the key food safety practice: cook.
Number of practices measured among persons aged 18 years and older who prepare food (consumers).
Target-setting method

Percentage point improvement

Target-setting method details
Percentage point improvement from the baseline using Cohen's h effect size of 0.10.
Target-setting method justification
Trend data were not available for this objective. A percentage point improvement was calculated using Cohen's h effect size of 0.1. This method was used because it was a statistically significant improvement from the baseline.


Comparable HP2020 objective
Retained, which includes core objectives that are continuing from Healthy People 2020 with no change in measurement.

1. Effect size h=0.1 was chosen to correspond with 10% improvement from a baseline of 50%.