Status: Baseline only
Most Recent Data:
88.0
percent
(2016)
Target:
91.0
percent
Desired Direction:
Increase desired
Baseline:
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"
Data Source: Food Safety Survey, FDA
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
