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TV Chefs Short on Food Safety

Food chefs on TV provide entertainment and fun food ideas. But, when it comes to safe food preparation, they fall short.

Viewers follow what they see. When chefs handle raw meat, 88% did not wash their hands afterwards. For meat doneness, 75% did not use a thermometer to check the temperature. Chefs are often caught licking their fingers, touching their hair, and using the same cutting board for raw and ready-to-eat foods.

Chefs must keep shows engaging, navigate time schedules, TV sets and crews, and still be relatable to the audience. Consumers can speak up, make chefs accountable, and focus on recipes with food safety messages.

It’s about “striking a balance between the steak and the sizzle.” -Greg Moyer, former President of Scripps International

Source: Ellie Kreiger, M.S., RDN, 2019 Partnership for Food Safety Education conference


About Karen Blakeslee

The Rapid Response Center was formed in 1995 as a resource for Kansas State University Research & Extension Agents. Resource topics included Food Science, Human Nutrition, Food Service, Textiles, Home Care and other consumer topics. Since that time, the Center has grown to be of valuable assistance to Kansas State University Extension Specialists in those areas.

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