Per a court order, HHS is required to restore this website to its version as of 12:00 AM on January 29, 2025. Information on this page may be modified and/or removed in the future subject to the terms of the court’s order and implemented consistent with applicable law. Any information on this page promoting gender ideology is extremely inaccurate and disconnected from truth. The Trump Administration rejects gender ideology due to the harms and divisiveness it causes. This page does not reflect reality and therefore the Administration and this Department reject it.

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

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

On this page:  About this objective  |  Methodology  |  History

About this objective

Data

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

National 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

National target: 93.9 percent

Numerator
The number of survey respondents who properly use and clean cutting boards after cutting raw meat or chicken.
Denominator
The number of survey respondents who prepare and cut raw meat and chicken.
National target-setting method
Minimal statistical significance
National target-setting method details
Minimal statistical significance, assuming the same standard error for the target as for the baseline.
National target-setting method justification
Trend data were not available for this objective. The standard error was used to calculate a target based on minimal statistical significance, assuming the same standard error for the target as for the baseline. This method was used because it was a statistically significant improvement from the baseline. The Healthy People 2030 Workgroup Subject Matter Experts viewed this as an achievable target.
National data collection frequency
Periodic

Methodology

Questions used to obtain the national baseline data

(For additional information, please visit the data source page linked above.)

From the 2019 Food Safety and Nutrition Survey:

Numerator:
After cutting raw meat or chicken, what do you ususally do with the cutting board or surface (Mark all that apply)?
  1. Continue using it without rinsing or washing
  2. Rinse or wipe it
  3. Wash it with soap
  4. Wash it with bleach/disinfectant
  5. Put in the dishwasher
  6. Something else (Please specify)
  7. Don't cut raw meat or chicken

History

Comparable HP2020 objective
Modified, which includes core objectives that are continuing from Healthy People 2020 but underwent a change in measurement.
Changes between HP2020 and HP2030
This objective differs from the related Healthy People 2020 objective in that FS-5.2 used data from the Food Safety Survey (FSS) to measure consumers who correctly followed the recommendation to properly use cutting boards after cutting raw meat, chicken, and fish, while this objective uses data from the Food Safety and Nutrition Survey (FSANS) to track consumers who correctly follow the recommendation to properly use cutting boards after cutting raw meat or chicken. In 2019, the FDA updated and renamed FSS to FSANS.
Revision History
Revised. 

In 2026, the data source was updated from FSS to FSANS. The measure was revised from tracking consumers correctly followed the recommendation to properly use cutting boards after cutting raw meat, chicken, and fish to track consumers who correctly followed the recommendation to properly use cutting boards after cutting raw meat or chicken. The baseline was revised from 88.0% in 2016 to 92.2% in 2019. The target setting method was revised from percent improvement to minimal statistical significance, and the target was revised from 91.0% to 93.9%.