Assessment of consumer behaviors in the areas of food safety and nutrition helps drive many public health issues. This includes the types of education and risk-management decisions to protect public health.
The 2019 FDA Food Safety and Nutrition Survey Report includes data collected in October and November of 2019 and had 4,398 responses via telephone interviews. Some key findings include:
- More consumers think it is “very common” to get foodborne illness from food prepared in restaurants compared to home prepared food.
- Consumers are more concerned about raw meat or poultry contamination compared to raw vegetables and fruit.
- When consumers read a Nutrition Facts Label, the top four items they read include Calories, Total Sugar, Sodium, and Serving Size.
- Most consumers have seen restaurant menu labeling and it has helped them avoid high-calorie foods.
