New USDA Study on Consumer Kitchen Behavior Underscores the Importance of Food Safety Education Month

The U.S. Department of Agriculture (USDA) is releasing during Food Safety Education Month the results from the final year of a five-year study that observed how consumers prepared meals. The study was produced by USDA’s Food Safety and Inspection Service (FSIS) as part of their efforts to highlight the importance of safe food handling practices.

“These studies are important for USDA to understand consumer behaviors in the kitchen and it is timely to be releasing the latest findings during Food Safety Education Month,” said USDA Under Secretary for Food Safety Dr. Emilio Esteban. “The results allow us to shape food safety communications and help consumers safely prepare food.”

The study observed food safety behaviors, including participants’ thermometer use for ground pork sausage, handwashing, and cleaning and sanitizing of food preparation surfaces.

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