TABLE 1. Frequency and technique of handwashing by group, meal, and cues (n = 123) (cont.) Handwashing event Groupa Mealb Cuesc Control FSM AdCM Beef Chicken Yes No 12 21 4 3 0 11 17 7 5 0 9 17 8 6 2 17 30 9 7 1 15 25 10 7 1 19 25 9 7 1 13 30 10 7 1 Washed hands after handling fruits and vegetables No < 20 s, no soap ≥ 20 s, no soap < 20 s, with soap ≥ 20 s, with soap Participants were assigned to one of three groups: control; Food Safety Messages (FSM); and Ad Council Messages (AdCM). Participants were randomly assigned to prepare either a recipe with raw ground beef or chicken. c Half of the participants in each group were randomly provided food safety cues on refrigerator magnets. a b TABLE 2. Frequency of cross-contamination behaviors by group, meals, and cues (n = 123) Practices related to cross-contamination Groupa Mealsb Cuesc Control FSM AdCM Beef Chicken Yes No 35 5 34 7 39 3 59 5 49 10 59 5 51 10 9 31 10 31 6 34 12 51 13 45 15 46 10 50 9 31 12 29 13 27 21 42 13 45 15 46 19 41 39 1 38 3 41 1 63 1 55 4 57 61 4 1 No 38 40 42 63 57 61 59 Yes 2 1 0 1 2 1 2 Washed counter after handling raw meat No Yes Used common cloth for drying hands No Yes Used common cloth for drying equipment No Yes Used same utensils for raw meat and cooked meat without wash between uses No Yes Used same utensils for raw meat and salad prep without wash between uses Participants were assigned to one of three groups: control; Food Safety Messages (FSM); and Ad Council Messages (AdCM). Participants were randomly assigned to prepare a recipe with either raw ground beef or chicken. c Half of the participants in each group were randomly provided food safety cues on refrigerator magnets. a b foodprotection.org Food Protection Trends 41http://www.foodprotection.org