Take your recipe videos to the next level!
Multiple studies show that when people follow recipes that include basic food safety instructions, they significantly increase food safety behaviors1.
For example, handwashing is one of the most effective ways to prevent the spread of germs. Studies2,3 have shown that handwashing can prevent 1 in 3 diarrhea-related illnesses and 1 in 5 respiratory infections.
Recipe videos that include food safety prompts will help prevent food poisoning! Food poisoning disproportionately affects young children and people who are at higher risk of foodborne illness. That might be a young child, an elderly person, a pregnant family member or a loved one with a chronic underlying health condition, like diabetes.
The Safe Recipe Style Guide takes you through the steps needed to add food safety prompts to written recipes. Use this handy guide to add those food safety steps into recipe videos.
These are the safety prompts from the Safe Recipe style guide that should be included in both written recipes and videos.
Do not reuse marinades used on raw foods.
Do not rinse raw poultry or meat.
Gently rub produce under cold running water.
Scrub firm produce with a clean vegetable brush under running water.
Do not eat raw dough or batter.
These safety prompts from the Safe Recipe Style Guide should be included in both written and video recipes.
Here we provide guidance on using a combination of hands-and-pans video clips AND on-screen text to create a video that meets the standard of the Safe Recipe Style Guide (saferecipeguide.org).
ProTip: You will be more efficient when you use stock footage of handwashing with soap and water; rinsing produce; and washing knives/cutting boards that can be used in all of your cooking videos. Click here for an example of what a video with food safety steps looks like.
Thank you to everyone who helped in the development of the Food Safety Style Guide for Video Creators and the Food Safety Image Library!
Alex Connett, Foodist Films
Shauna C. Henley, PhD, University of Maryland & PFSE Board of Directors
Lynn James, MS, RDN, LDN, Pennsylvania State University Extension
Annette Lawler, MS, CFCS, CNWE, Purdue University Extension
Sharon McDonald, MEd, RD, LDN, University of Pennsylvania Extension
Jennifer J. Quinlan, PhD, Drexel University & PFSE Board of Directors
Raeanne Sarazen, Food & Nutrition Communicator, MA, RD
Kathy Savoie, MS, RD., University of Maine Cooperative Extension
Wenqing Xu, PhD, Louisiana State University AgExtension