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U.S. Department of Health and Human Services Office of Disease Prevention and Health Promotion

Increase the proportion of people who refrigerate food within 2 hours after cooking — FS‑10

Status: Baseline only

  
Baseline only
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Most Recent Data:
76.9 percent (2019)

Target:
79.5 percent 1

Desired Direction:
Increase desired

Baseline:
76.9 percent of consumers correctly followed the recommendation to properly chill a soup or stew containing meat or chicken in 2019 2

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Increase the proportion of consumers who follow the key food safety practice of "Chill: refrigerate promptly"

Target-Setting Method
Minimal statistical significance

Data Source:  Food Safety and Nutrition Survey (FSANS), FDA

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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

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1. Target has been revised. See Data Methodology and Measurement for more information.

2. Baseline has been revised. See Data Methodology and Measurement for more information.