Increase the proportion of people who cook food to a safe temperature — FS‑09 Data

Status: Baseline only

Most Recent Data:
42.0 percent (2016)

Target:
47.0 percent

Desired Direction:
Increase desired

Baseline:
42.0 percent of consumers correctly followed the recommendation to use a food thermometer when cooking meat and poultry in 2016

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Confidence Interval (CI) not available Standard Error (SE) not available Confidence Interval (CI) and Standard Error (SE) are not available

Population	2016
Total	42.0

Data Source: Food Safety Survey, FDA

Consumers who cook food to proper temperatures by

#: Standard errors and confidence intervals are not available for this population group.

◊: Unless otherwise noted, data represent "percent, 18+ years"

†: Target is not applicable for this demographic group.

DSU: Data do not meet the criteria for statistical reliability, data quality, or confidentiality.

DNA: Data have not been analyzed.

DNC: Data for specific population not collected.

--- : Data are not available.