This paper outlines the history of consumer food safety education programs over the last three decades by examining food safety references and other educational materials.

Food safety education in the United States is delivered by the federal government through the US Food and Drug Administration (FDA) and the US Department of Agriculture (USDA). Food safety information is presented in both college and university classes, and more extensively from the USDA. This report provides a brief description of USDA publications including:

• Food News for Consumers
• A Quick Consumer Guide to Safe Food Handling
• Food News
• Meat and Poultry Hotline
• Preventing Foodborne Illness

A summary of various survey results (partial listing from data included below) on consumer attitudes and practices is also included in this document on the following topics:

• Hand washing. In 2005-2007, between 74% and 76% identified washing hands as something they do “every time.” In other surveys, consumer report washing their hands with soap after handling raw meat or poultry, 66% in 1993, 76% in 1998 and 82% in 2001.
• Cross contamination. Proper cleaning of cutting boards or other surfaces after cutting raw meat or poultry was reported by 68% of consumers in 1993, 79% in 1998 and 85 % in 2001.
• Thorough cooking of ground beef. In 1996 and 1997, 10% of consumers interviewed said they had eaten undercooked hamburger in the 5 days prior to the interview, while 30% said they preferred undercooked hamburger. In 1998 and 2001 those who said they had eaten rare or medium burgers decreased to 17% and 18%.
• Use of meat thermometers to determine doneness. In 1998 22% of consumers reported using a meat thermometer to determine when roasts or large pieces of meat are done. This increased to 32% in 2001.
• Knowledge and behavior. Consumer knowledge of several key messages on safe handling has increased, but knowledge gaps still exist.