On this page: About the National Data | 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.
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%.
