Status: Baseline only
Image
Most Recent Data:
85.0
percent
(2016)
Target:
88.0 percent
Desired Direction:
Increase desired
Baseline:
85.0 percent of consumers correctly followed the recommendation to properly chill a soup or stew containing meat in 2016
Increase the proportion of consumers who follow the key food safety practice of "Chill: refrigerate promptly"
Target-Setting Method
Percentage point improvement
Data Source: Food Safety Survey, FDA
Summary
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.
Topics: Safe Food Handling, Foodborne Illness
Workgroup: Food Safety Workgroup