Increase the proportion of people who use separate cutting boards when preparing food — FS‑08

Status: Baseline only

Baseline only

Most Recent Data:
88.0 percent (2016)

91.0 percent

Desired Direction:
Increase desired

88.0 percent of consumers correctly followed the recommendation to properly use cutting boards after cutting raw meat, chicken, and fish in 2016

Increase the proportion of consumers who follow the key food safety practice of "Separate: don't cross-contaminate"

Target-Setting Method
Percentage point improvement

Data Source:  Food Safety Survey, FDA


Using one cutting board for raw meat, poultry, or seafood and another for food that won’t be cooked before it’s eaten can stop the spread of germs from one food to another. Similarly, washing cutting boards that were used for raw meat, poultry, or seafood before using them for other foods can help keep germs from spreading. Educating people about the importance of using clean cutting boards is critical for preventing diseases caused by contaminated food.

Workgroup: Food Safety Workgroup