On this page: About the National Data | Methodology | History
About the National Data
Data
Data Source: Food Safety Survey, FDA
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
Numerator
The percent of consumers aged 18 years and older who report they follow the key food safety practice: chill.
Denominator
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.
Methodology
Questions used to obtain the national baseline data
(For additional information, please visit the data source page linked above.)
From the 2016 Food Safety Survey:
Numerator:
If you cook a large pot of soup, stew, or other food with meat or chicken and want to save it for the next day, when do you put the food in the refrigerator? Would it be…?- Immediately
- After first cooling it at room temperature
- After first cooling it in cold water
- Do not cook such foods
- Would not refrigerate it
- Less than two hours
- Two hours or more/About 2 hours
History
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%.
