Status: Baseline only
Increase the proportion of consumers who follow the key food safety practice of "Chill: refrigerate promptly"
Baseline: 85.0 percent of consumers correctly followed the recommendation to properly chill a soup or stew containing meat in 2016
Target: 88.0 percent
Data Source: Food Safety Survey, FDA
Putting food in the refrigerator within 2 hours of cooking can prevent or slow the growth of bacteria. Educating people about the importance of refrigerating food promptly is critical for preventing diseases caused by contaminated food.
Workgroup: Food Safety Workgroup