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The questionnaire is designed to measure trends in consumer food safety practices, such as hand and cutting board washing; preparing and consuming risky foods; and using food thermometers. The survey is administered via telephone to English or Spanish speaking adults.

Listed in the SNAP-Ed Evaluation Framework Interpretive Guide.

Used to measure Indicator MT4: Food Safety Behaviors

Food and Drug Administration (FDA). Center for Food Safety and Applied Nutrition (CFSAN).
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Funding Source
Free Material
Evaluation Framework Indicators
SNAP-Ed Connection Comments

Questions recommended by the Interpretive Guide: • Before you begin preparing food, how often do you wash your hands with soap? [MT4a[ Responses: all of the time, most of the time, some of the time, rarely • After handling raw meat or chicken, do you usually continue cooking, or do you first rinse your hands with water, or wipe them, or wash them with soap? [MT4a] Responses: continue cooking, rinse or wipe hands, wash with soap, don't handle raw meat or chicken • After you have used a cutting board or other surface for cutting raw meat or chicken, do you use it as it is for other food to be eaten raw for the same meal, or do you first rinse it, or wipe it, or wash it with soap? [MT4b] Responses: use as it is, rinse or wipe it, wash with soap, wash with bleach/disinfectant, use a different board, don't cut raw meat or poultry • Thinking of your usual habits over the past year, when you prepare the following foods, how often do you use a thermometer? Roasts, or other large pieces of meat—how often do you use a thermometer when you cook roasts? [MT4c] Responses: always, often, sometimes, never, never cook the food

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