www.fightbac.org

National Food Safety Education Month 2015

40 or Below Home Food Safety Myths and

Facts!

Wednesday, September 2, 2015

Welcome! Today’s Speakers

Shelley Feist Jeannie Sneed PhD, RD, CP-FS

Sneed Consulting

jeannie@jeanniesneed.com

Executive Director

Partnership for Food Safety Education

sfeist@fightbac.org

Housekeeping CE certificates from the CDR and NEHA attached to this webinar as Handouts

1. Throughout the webinar we ask you to type into the “chat” box your response to this question – “What are you doing this month to promote consumer food safety education?”

2. At any time, type your questions into the “chat” box. We will take 15 mins at end of webinar for Q&A

3. Please take the post-survey! It will help the Partnership to serve you better!

Thank you, BAC! Fighters, for your work to prevent foodborne illness

across the United States!

Today’s Webinar

Consumer Behavior Data

What we know about consumer home food safety

attitudes and behaviors – and tips for working with special

audiences.

Time to share information with each other, and to have your questions answered by our speakers.

Introducing… 40 or Below

We’ll introduce you to new consumer food safety

education materials for National Food Safety

Education Month 2015!

Q&A

Content we will cover

• Overview of consumer research related to the temperature “danger zone”

• Importance of home refrigeration at or below 40 °F

• New consumer education downloads for National Food Safety Education Month - September

• Share ideas for promoting home food safety this September and beyond!

Temperature Practices in Home Food Safety JEANNIE SNEED, PHD, RD, CP-FS

SNEED CONSULTING

Top 5 CDC Risk Factors

1. Improper hot/cold holding temperatures of TCS (PHF)

2. Improper cooking temperatures 3. Contaminated utensils and equipment

4. Poor employee health and hygiene

5. Food from unsafe sources

Temperature Danger Zone

40 °F – 140 °F

Consumer guidance

Top 5 Pathogens Contributing to FBI

Pathogen % Novovirus 58 Salmonella 11 Clostridium perfringens 10 Campylobacter spp 9 Staphylococcus aureus 3

Top 5 Pathogens for FBI resulting in death

Pathogen Estimated Deaths

%

Salmonella 378 28 Taxoplasma gondii 327 24 Listeria monocytogenes

255 19

Norovirus 149 11 Campylobacter spp 76 6

Source: CDC 2011 Estimates: Findings

Do consumers take temperatures? Results of Research Studies National Telephone Survey with 2500 consumers (landlines) National Telephone Survey with 100 consumers (cell phones) Observational Study with 123 consumers Focus Groups w/ African American and Latino consumers

Conducted for USDA FSIS Telephone survey contained same questions as FDA Food Safety Survey

Telephone Survey 98% of respondents reported that “I know how to cook food safely”

77% report washing hands all the time before beginning food preparation

Landline vs. Cell Phone

Cell phone group was younger; included more males; had higher numbers of people in the household; and had fewer people in the household over 62

Cell phone group more likely to use personal devices in the kitchen

Few actual difference in reported food handling between the two groups but the cell phone group was more likely to take temperatures

Food Thermometer Availability

Type 2014 2010 2006 Food Thermometer

73% 66% 67%

Digital 36% 32% 30% Dial 46% 60% 52% Refrigerator 23% 21% 25% Refrigerator, built-in*

51% 42% 36%

*Some potential confusion between dial and thermometer

Proper Refrigeration Temperatures

Temperature 2014 2010 Higher than 41 oF 6% 10% Lower than 32 oF 6% 14%

Chill—Focus Group Most rely on sensory observations to make sure refrigerator is at the proper temperature.

• “on a day-to-day basis, I check the milk.”

• “if you get your lettuce out and it’s frozen, you know [it’s too cold]”

Check Temperatures of Cooked Foods

Foods 2014 2010 2006

Roasts 39 37% 36%

Chicken Parts 31 17% 15%

Hamburgers 16 9% 8%

Casseroles 10

Baked Egg Dishes 7 3% 3%

Leftovers 6

Checking for Doneness Practice Fish Hamburger Chicken

Take temperature 6% 8% 17% Cook for specific amount of time

24% 21% 23%

Cut open and look at color 27% 49% 48%

Observational Study Three groups: Control, Food Safety Message, Ad Council Messages; 41 participants per group

Prepared recipe using either raw chicken or ground beef; proper cooking temperature was on the recipe

86 of 123 used a thermometer

106 of 123 cooked to the proper temperature

64 of 123 used thermometer correctly

Survey of Observed Group 42% reported to cut hamburgers open to check color for doneness

62% reported to use time recommended on recipe to ensure doneness 72% reported to have a food thermometer

39% reported to have a refrigerator thermometer

83% reported they never check refrigerator

temperatures

Cooking—Focus Group Responses Most have thermometer but do not use it

Methods used to check doneness Sensory Judgment - juices run clear, look at pinkness, eyeballing Cooking Time -”I know that the steak is three minutes on each side” Cooking Acumen - ”It’s just something I’ve been doing so long”

“I never use a thermometer. It’s because I always learned to cook just looking at it, tasting it and just kind of touching it.”

Cooling Prepared Foods Practice 2014 2010 2006

When refrigerated Immediately After cooling to room temperature

20% 73%

21% 75%

23% 71%

Time cooled at room temperature Less than 2 hours Two hours or more

54% 15%

76% 21%

83% 14%

Thawing Food—Focus Group

Primary methods of thawing mentioned • Bottom shelf of refrigerator • Running water over it • Thawing as part of the cooking process

Frequent mention of thawing at room temp • “I take mine out in the morning and then thaw it out during the day,

then in the evening I cook it.” • “Sometimes I put it on the counter, in the sink I mean… mmm, for five or six hours.”

Food Safety Educators have work to do! Need to explore:

• motivations for behavior change • effective methods for message delivery • effectiveness of messages for different age

groups

Conclusions

Contact Information Jeannie Sneed, PhD, RD, CP-FS

P.O. Box 1026

Stillwater, OK 74076 Jeannie@jeanniesneed.com

405-624-1343

Resources To support your food safety education month work with consumers

Focus on Home

Refrigeration!

New for 2015 Natl Food Safety Education Month

Promote along with the 40 or Below

Campaign!

From the Partnership for Food Safety Education

4 Home Food Safety Myths & Facts

Available for your use

NOW!

http://www.fightbac.org/food-safety-education/home-food-safety-mythbusters/

Consumer Myth #1

MYTH #1: I know my refrigerator is cold enough – I can feel it when I open it! Anyway, I have a dial to adjust the temperature. FACT: Unless you have thermometers built into your fingers, you need to use a thermometer to ensure your refrigerator is at or below 40 °F. And that dial? Important, but it is not a thermometer.

As many as 43% of home refrigerators have been found to be at temperatures above 40 °F, putting them in the food safety “danger zone” where harmful bacteria can multiply and make you and your family sick! Slow the growth of bacteria by using a refrigerator thermometer to tell if your refrigerator is at 40 °F or below. And if it isn’t? Use that dial to adjust the temperature so it will be colder. Then, use your refrigerator thermometer to measure again.

Consumer Myth #2

MYTH #2: Cross-contamination doesn’t happen in the refrigerator – it’s too cold in there for bacteria to survive! FACT: Bacteria can survive and some can even grow in cool, moist environments like the refrigerator.

In fact, Listeria bacteria can grow at temperatures below 40 °F! A recent study showed that the refrigerator produce compartment was one of the “germiest” places in the kitchen, containing Salmonella and Listeria. To reduce the risk of cross-contamination in your refrigerator: • Keep fresh fruits and vegetables separate from raw meat, poultry, seafood, and eggs • Clean up food and beverage spills immediately, and • Clean your refrigerator regularly with hot water and liquid soap. Don’t forget to clean the refrigerator walls and the undersides of shelves!

Consumer Myth #3

MYTH #3: I left some food out all day, but if I put it in the fridge now, the bacteria will die. FACT: Refrigerator temperatures can slow the growth of bacteria, but will not stop the growth of bacteria in food.

If food is left out at room temperature for more than two hours, putting it into the refrigerator will only slow bacterial growth, not kill it. Protect your family by following the 2 hour rule -- refrigerate or freeze meat, poultry, seafood, eggs, cut fresh fruits and vegetables, and all cooked leftovers within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature is above 90 ºF. While refrigeration does slow bacterial growth, most perishables will only keep for a few days in the refrigerator. To keep perishables longer than a few days-- like most meat, poultry and seafood-- you can freeze them.

Consumer Myth #4

MYTH #4: I don’t need to clean my refrigerator produce bin because I only put fruit and vegetables in there. FACT: Naturally occurring bacteria in fresh fruits and vegetables can cause cross-contamination in your refrigerator.

A recent NSF International study found that the refrigerator produce compartment was the #1 “germiest” area in consumers’ kitchens! To prevent the buildup of bacteria that can cause food poisoning, it is essential to clean your produce bin and other bins in your refrigerator often with hot water and liquid soap, rinse thoroughly, and dry with a clean cloth towel or allow to air dry outside of the refrigerator.

Available resources for you!

Text for Your Newsletters The Myths and Facts can be worked into your September newsletters or e-mail outreach!

Myth and Fact Flyers (see right) Each of the 4 Myth and Fact flyers are available for download in PDF format.

30 Sec PSA on Home Refrigeration In this short video message, Dr. Robert Gravani of Cornell University talks about one of the most effective ways to reduce the risk of foodborne illness. https://www.youtube.com/watch?v=a1JM7N4qyB8

See www.fightbac.org – under Food Safety Education

Introducing GO 40° or BELOW

Importance of Home Refrigeration to Reducing Risk of Foodborne Illness

• A refrigerator at or below 40 °F is one of the most effective ways to reduce risk of foodborne illness.

• Use a thermometer to measure the temperature

• Keeping and Storing Food • Thawing Food • Cleanliness / Avoid Cross Contamination

Supporting Messages

Objectives

Increase awareness among consumers, particularly at risk populations, of the importance of: 1. Keeping home refrigerator temperatures at 40 °F or below 2. Using a thermometer to monitor refrigerator temperature

Refresh and re-issue of the BAC Down home refrigeration campaign (developed 2004)

Background

Each year approximately 1,600 people in the US get sick from Listeria.

9 out of 10 people infected are one of these at risk populations:

Pregnant Women (10x) Hispanic Pregnant Women (24x)

Elderly age 65+ (4x)

Studies show that Listeriosis cases would be reduced by more than 70% if all home refrigerator temperatures did not exceed 41 °F

Source: USDA/FDA, CDC

Refrigerator Temperature / Thermometer

Keeping and Storing Food Thawing Food Refrigerator

Cleanliness

Clutter

Sanitation

Associated/Risky Foods

40° or Below Campaign Messaging

Outreach Plan BAC Fighter Materials

Pregnant / Hispanic Pregnant Adults 65+

Handouts Brochures (English & Spanish) Brochure

Digital Materials Infographic (English & Spanish)

Video PSA

Background Materials

Power Point Presentation Talking Points

Scientific Backgrounder Press Release

Campaign Hashtag

Supermarket Materials

Circular Ad Digital Banner Ad

Merchandising Ideas Infographic

Magnet / Chip Clip

Outreach Plan The Key to Success is You!

Present to your community

Contact local media outlets

Participate in the conversation online

Work with local supermarkets

Contact local physicians

Watch your email as resources are released!

www.fightbac.org

Handouts Digital Materials Background Materials

Supermarket materials Educator Events

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#Fight_BAC The Partnership

for Food Safety Education

Thank You The Partnership for Food Safety Education delivers trusted, science-based behavioral health messaging and a network of resources that support consumer in their efforts to reduce risk of foodborne infection.

Jeannie Sneed Jeannie@jeanniesneed.com

Shelley Feist sfeist@fightbac.org

Download CEU certificates at the Events page at www.fightbac.org

Questions and Answers

Please type your question into the chat box. Thank you!

Reminder, CEU certificates provided as handouts for this webinar.

Or submit NEHA CEU form online at: http://www.neha.org/professional-development/education-and-training/continuing-

education/continuing-education-submission

We thank the Sponsoring Partners who make possible the work of the non-profit Partnership for Food Safety Education: