Increase the proportion of people who use separate cutting boards when preparing food — FS‑08 - Healthy People 2030

Status: Baseline only

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Most Recent Data:
92.2 percent (2019)

Target:
93.9 percent ¹

Desired Direction:
Increase desired

Baseline:
92.2 percent of adults aged 18 and older who correctly followed the recommendation to properly use cutting boards after cutting raw meat or chicken in 2019 ²

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

Target-Setting Method

Minimal statistical significance

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

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Summary

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.

Topics: Safe Food Handling, Foodborne Illness

Workgroup: Food Safety Workgroup

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.

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

Status: Baseline only

Summary

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