February 2004, Volume 1, Number 2

Author: Kelee Hansen, MBA, RD; Janet Anderson, MD, RD; Thomas Shuster, PhD; Anthony Volk, Alan S. Levy, PhD

Source: The Journal of the American Dietetic Association

Published: February 1, 2004

Methodology: 92 consumers recruited by phone and videotaped in their homes

Summary: Overall, subjects did not follow the Fight BAC! recommendations for safe food handling. Handwashing was inadequate. The average hand wash length was significantly lower than the 20-second recommendation. Only one-third of subjects’ hand wash attempts were with soap. Surface cleaning was inadequate with only one-third of surfaces thoroughly cleaned. Moreover, one-third of subjects did not attempt to clean surfaces during food preparation. Nearly all subjects cross-contaminated raw meat, poultry, seafood, eggs, and/or unwashed vegetables with ready-to-eat foods multiple times during food preparation. Unwashed hands were the most common cross-contamination agent. Many subjects undercooked the meat and poultry entrees. Very few subjects used a food thermometer.

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