Food Protection Trends - June 2012 - (Page 309)

Copyright© 2011, International Association for Food Protection 6200 Aurora Ave., Suite 200W, Des Moines, IA 50322-2864 Food Protection Trends, Vol. 32, No. 6, Pages 309–326 International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey MILDRED M. CODY,1 ROBERT GRAVANI,2 MARIANNE SMITH EDGE,3* CARRIE DOOHER4 and CHRISTY WHITE5 1 Georgia State University, Division of Nutrition, P.O. Box 3995, Atlanta, GA 30302-4019, USA; 2Cornell University, Dept. of Food Science, 11 Stocking Hall, Cornell University, Ithaca, NY 14853, USA; 3International Food Information Council Foundation, 1100 Connecticut Ave. NW Suite 430, Washington, D.C. 20036, USA; 4International Food Information Council Foundation, 1100 Connecticut Ave. NW Suite 430, Washington, D.C. 20036, USA; 5Cogent Research, LLC, 125 Cambridge Park Drive, Cambridge, MA 02140, USA ABSTRACT Consumer attitudes toward food safety and their food-handling practices help to determine their risk of foodborne illness. The food safety questions in the International Food Information Council (IFIC) Foundation Food and Health Survey have tracked these attitudes and self-reported practices using an annual, web-delivered survey each year since 2006, with more extensive food safety questions starting in 2008. Participants were members of an online panel compensated with a point system by a survey company, were recruited annually, and reflected the latest Census data for the United States population on key Census characteristics, including age, gender, race, and level of educational attainment. Each year’s Survey included approximately 1000 participants. From 2008 to 2010, when the Survey included detailed food safety questions, participant confidence in the food supply increased (P = .000) and respondent reports of the following key food safety practices — hand washing (P = .001), washing cutting boards (P = .000), separating raw meat and poultry from ready-to-eat food products (P = .000), cooking to required temperature (P = .001), and properly storing leftovers (P = .000) — as well as following microwave cooking instructions declined (P ≤ .001). White, more highly educated respondents, and respondents from households that included individuals who were particularly vulnerable to foodborne illness, were more likely to report following recommended food safety practices. Survey respondents reported using expiration dates (68%), ingredient listings (54%), allergen labeling (9%), organic labeling (16%), and country of origin labeling (16%) on package labels to make food purchase and consumption decisions. Consumers used a range of sources for food safety information. The most trusted sources were government agencies/ officials (39%), health professionals (37%), health associations (31%) and television news programs (31%). Consumer responses show gaps in knowledge and implementation of food safety behaviors that can be addressed by food safety educators, and demographic differences documented by Survey responses can help educators put their information into contexts that will make it more compelling. Food safety information needs to have consistent, actionable messages distributed through multiple delivery systems to reach target audiences. A peer-reviewed article * Author for correspondence: Phone: +1 202.296.6540 E-mail: smithedge@ific.org JUNE 2012 | FOOD PROTECTION TRENDS 309 http://www.foodprotection.org/files/food-protection-trends/Jun-12-White.pdf

Table of Contents for the Digital Edition of Food Protection Trends - June 2012

Food Protection Trends - June 2012
Contents
Sustaining Members
Food for Thought from Your President
Commentary from the Executive Director
Assessment of Food Safety Knowledge and Attitudes of Managers of Residential Childcare Institutions (RCCI) in the Northeast
International Food Information Council Foundation Food and Health Survey, 2006–2010, Food Safety: A Web-enabled Survey
New Members
What’s Happening in Food Safety
Industry Products
Award Recipients
Ivan Parkin Lecture
John H. Silliker Lecture
Committee Meetings Schedule
General Information
Registration Information
Special Contributors and Sponsors
Preliminary Program
Exhibitors
Workshops
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Membership Application

Food Protection Trends - June 2012

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