2. Eating at home and food safety practices
Introduction
FSS is responsible for protecting the public in Scotland from foodborne disease. This involves working with farmers, food producers and processors, and the retail and hospitality sectors to ensure that the food people buy is safe. FSS gives best practice guidance and recommendations to consumers on food safety and hygiene in the home.
Since people are responsible for the safe preparation and storage of food in their home, Food and You 2 asks respondents about their food-related behaviours in the home. Consumers are asked questions on topics such as whether specific foods are eaten, and knowledge and reported behaviour in relation to five important aspects of food safety: cleaning, cooking, chilling, avoiding cross-contamination and use-by dates. Food and You 2 also asks respondents how frequently they prepare or consume certain types of food.
This chapter provides an overview of respondent knowledge, attitudes and behaviours relating to food safety, and other food-related behaviours.
2.1 Cleaning
FSS provides guidance on handwashing to effectively remove bacteria on hands.
2.1.1 Handwashing in the home
Around 7 in 10 (72%) respondents reported that they always wash their hands before preparing or cooking food. A further 1 in 5 (21%) reported washing their hands most of the time, with 2% doing so about half the time, 3% occasionally and 1% never(3).
Most respondents (92%) reported that they always wash their hands immediately after handling raw meat, poultry, or fish. Six per cent did so most of the time, with fewer than 2% who either did so about half the time, occasionally or never(4).
Less than half (49%) reported that they always wash their hands before eating, 28% reported doing this most of the time, 9% about half the time, 10% occasionally and 3% reported never washing their hands before eating.(4)
2.2 Chilling
FSS provides guidance on how to chill food properly to help stop harmful bacteria growing.
2.2.1 If and how respondents check fridge temperature
When asked what temperature the inside of a fridge should be, 61% of respondents reported that it should be between 0-5 degrees Celsius (°C), as recommended by FSS. Sixteen percent of respondents reported that the temperature should be above 5 degrees, 2% reported that the temperature should be below 0 degrees, and 18% did not know what temperature the inside of their fridge should be(6).
Over half of respondents (54%) who have a fridge reported that they monitored the temperature(7) either manually (46%) or via an internal temperature alarm (8%). Of those who monitor the temperature of their fridge, 73% reported that they check the temperature of their fridge at least once a month(8).
2.3 Defrosting
FSS recommends that food is defrosted in the fridge and not at room temperature to avoid food sitting at higher temperatures which can lead to bacterial growth.
Respondents were asked which method they typically use to defrost meat and fish(9). Half of respondents (50%) reported that they defrost meat or fish in the fridge and % reported that they use a microwave. Around four in ten (37%) reported that they leave the meat or fish at room temperature and 6% leave the meat or fish in water.
2.4 Cooking
FSS advises that cooking food at the right temperature and for the correct length of time will ensure that any harmful bacteria are killed. When cooking pork, poultry, and minced meat products, FSS recommends using a meat thermometer to check that these meats have reached 75°C. If a thermometer is not available, the recommendation is to check that the meat is steaming hot and cooked all the way through, that none of the meat is pink and that any juices run clear.
Nearly 8 in 10 (79%) respondents reported that they always cook food until it is steaming hot and cooked all the way through, however 20% reported that they do not always do this(10).
Respondents were asked to indicate how often they eat different types of meat when the meat is pink or has pink juices(11) (Figure 1).
Figure 1: How often respondents eat different types of meat when it is pink or has pink juices
Here is a visual only chart of: Vertical bar chart showing how often respondents eat different types of meat when it is pink or has pink juices
Source: Food and You 2 Wave 10 (Scotland)
Around nine in ten respondents reported that they never eat sausages (93%), chicken or turkey (94%), or whole cuts of pork or pork chops (90%) when it is pink or has pink juices. Around two-thirds of respondents reported that they never eat duck (65%), beef burgers (68%) or wild game (64%) when it is pink or has pink juices; but around a third reported that they do eat these at least occasionally (33% of those eating duck, 31% of those eating beef burgers, and 33% of those eating wild game).
Respondents were asked how often they follow packaging instructions when preparing frozen fruit and vegetables(12). Around a third (39%) reported that they always follow packaging instructions, 24% reported doing this most of the time and 11% reported that they never do this.
2.4.1 Reheating
Figure 2: How respondents check whether reheated food is ready to eat
Here is a visual only chart of: Vertical bar chart showing how respondents check whether reheated food is ready to eat.
Source: Food and You 2 Wave 11 (Scotland)
Respondents were asked how they check food is ready to eat when they reheat it. The most common method was to check the middle is hot (54%), and the least common methods were to put a hand over the food or touch the food (15%) or use a thermometer or probe (16%)(13) (Figure 2). Just 1% of respondents stated that they do not check that food is ready to eat when they reheat it.
FSS recommends that food is only reheated once. When respondents were asked how many times they would reheat food, the majority reported that they would only reheat food once (86%), 9% would reheat food twice, and 3% would reheat food more than twice(14).
2.4.2 Leftovers
FSS recommends cooling leftover food as quickly as possible and then storing it in the fridge. FSS also recommends eating leftovers within two days.
Respondents were asked what they do with leftovers following a meal(15) (Figure 3). The majority of those who reported having leftovers (72%) stated that they would put them in the fridge, and 8% stored them in the freezer. A minority reported leaving them at room temperature to eat the same day (2%), or the next day (2%). Fifteen percent (15%) said they would throw the leftovers away or put them in the food waste bin.
Figure 3: What respondents do with leftovers following a meal
Here is a visual only chart of: Vertical bar chart showing what respondents do with leftovers following a meal.
Source: Food and You 2 (Scotland) Wave 11
Respondents who reported that they put leftovers in the fridge or freezer were asked to indicate how soon after cooking they would typically put leftovers into the fridge or freezer(16). Most respondents reported that they typically placed leftovers in the fridge or freezer within one hour (36%) or one to two hours of cooking (40%). Around a fifth of respondents (17%) put leftovers in the fridge or freezer after more than two hours, and 5% would put leftovers in the fridge or freezer straight away.
Respondents were asked how long they would keep leftovers in the fridge for. Around two-thirds (65%) reported that they would eat leftovers within 2 days, nearly a quarter (22%) reported that they would eat leftovers within three to five days and only 3% would eat leftovers after 5 days or longer(17).
2.5 Avoiding cross-contamination
FSS provides guidelines on how to avoid cross-contamination which includes a recommendation that people do not wash raw meat or poultry. Washing raw meat or poultry can spread harmful bacteria onto your hands, chopping board, utensils, and worktops.
The majority of respondents (64%) reported that they never wash raw chicken. However, a third (33%) reported that they wash raw chicken at least occasionally (this includes 18% who reported that they always wash raw chicken, and a further 15% who sometimes (most of the time, about half the time or occasionally) wash raw chicken(18).
Respondents were asked how they use chopping boards when they prepare raw meat and other foods(19). Over half of respondents (57%) reported that they use different chopping boards for raw meat and other foods and 37% of respondents reported that they wash the chopping board between preparing raw meat and other foods. Only a small proportion of respondents turned the chopping board over between preparing raw meat and other foods (3%) or used the same chopping board without washing it (2%).
2.6 Deciding when food products are safe to cook or eat
Respondents were asked to indicate how they tell whether different foods are safe to eat or cook with. Respondents used a range of different methods depending on the type of food(20).
For telling if fish (excluding shellfish) is safe to eat or cook, the most common method is checking the use-by date (73%), followed by how it smells (68%) and how it looks (51%) (Table 1). For raw meat, such as beef, lamb, pork and poultry, the most common method used by respondents is how it smells (81%), use-by date (70%) and how it looks (67%) (Table 1).
Table 1: How respondents tell whether meat or fish is safe to eat or cook with
Type of food product | How it looks | How it smells | How it tastes | Use-by date |
|---|---|---|---|---|
| Fish excluding shellfish | 51% | 68% | 15% | 73% |
| Raw meat e.g. beef, lamb, pork, poultry | 67% | 81% | 16% | 70% |
Source: Food and You 2 Wave 11 Scotland
When it comes to telling if milk and yogurt are safe to eat or cook, the most common method is how it smells (78%), followed by the use-by date (60%) and how it looks (52%) (Table 2). For cheese, respondents relied on how it looks (71%) and how it smells (63%) with 52% using the use-by date. For eggs, the most common method used is checking the best before date (61%). Other methods for telling if eggs are safe to eat or cook included how it smells (37%), if it doesn’t float in water (35%) and how it looks (25%). For bagged salad, respondents relied on how it looks (79%), followed by the use-by date (53%) and how it smells (45%).
Table 2: How respondents tell whether eggs, diary and salad are safe to each or cook with
Type of food product | How it looks | How it smells | How it tastes | Use-by date | Best before date | If it doesn't float in water | Following the instructions on the package |
|---|---|---|---|---|---|---|---|
| Bagged Salad | 79% | 45% | 15% | 53% | 26% | ||
| Eggs | 25% | 37% | 11% | 61% | 35% | ||
| Cheese | 71% | 63% | 28% | 52% | 26% | ||
| Milk and yoghurt | 52% | 78% | 33% | 60% | 30% |
Source: Food and You 2 Wave 11 Scotland
References:
(3) Question: When you are at home, how often, if at all, do you wash your hands before starting to prepare or cook food? Responses: always, most of the time, about half of the time, occasionally, never, I don’t cook, don’t know. Base = 911, all online respondents, who ever does some food preparation or cooking for their household.
(4) Question: When you are at home, how often, if at all, do you wash your hands immediately after handling raw meat, poultry, or fish? Responses: always, most of the time, about half of the time, occasionally, never, I don’t cook meat, poultry, or fish, don’t know. Base = 867, all online respondents, and those answering who ever does some food preparation or cooking for their household, excluding ‘I don’t cook meat, poultry or fish’ and ‘not stated’.
(5) Question: When you are at home, how often, if at all, do you wash your hands before eating? Responses: always, most of the time, about half of the time, occasionally, never, I don’t cook, don’t know. Base = 958, all online respondents.
(6) Question: What do you think the temperature inside your fridge should be? Responses: less than 0 degrees C (less than 32 degrees F), between 0 and 5 degrees C (32 to 41 degrees F), more than 5 but less than 8 degrees C (42 to 46 degrees F), 8 to 10 degrees C (47 to 50 degrees F), more than 10 degrees C (over 50 degrees F), other, don’t know. Base = 1552, all respondents.
(7) Question: Do you, or anyone else in your household, ever check your fridge temperature? Responses: yes, no, I don't need to - it has an alarm if it is too hot or cold, don’t know. Base = 1553, all respondents.
(8) Question: How often, if at all, do you or someone else in your household check the temperature of the fridge? Responses: at least daily, 2-3 times a week, once a week, less than once a week but more than once a month, once a month, four times a year, 1-2 times a year, never/less often, don’t know. Base = 753, all respondents in households where someone checks the temperature of their fridge.
(9) Question: Typically, how do you defrost frozen meat or fish? Responses: place the meat or fish in water, leave the meat or fish at room temperature (e.g. on the worktop on a plate, in a container or in its packaging), leave the meat or fish in the fridge, defrost the meat or fish in the microwave oven, some other way, don’t know. Base = 818, all online respondents who ever do some food preparation or cooking for their household, excluding those who never defrost meat or fish.
(10) Question: How often, if at all, do you cook food until it is steaming hot and cooked all the way through? Responses: always, most of the time, about half of the time, occasionally, never, don’t know. Base = 911, all online respondents who ever do some food preparation or cooking for their household.
(11) Question: How often, if at all, do you eat...a=chicken or turkey, b=duck, c=beefburgers, d=sausages, e=whole cuts of pork or pork chops, f=wild game (e.g. rabbit, boar, deer, pheasant or venison) … when the meat is pink or has pink or red juices? Responses: always, most of the time, about half of the time, occasionally, never, don’t know. Base A = 868, B = 592, C = 841, D = 850, E = 790, F = 520, all online respondents who are not vegan, pescatarian or vegetarian, and who do eat A/B/C/D/E/F.
(12) Question: When preparing frozen vegetables or frozen fruit, how often do you follow instructions on the packaging? Responses: always, most of the time, about half the time, occasionally, never, I don’t use frozen vegetables or frozen fruit, don’t know. Base = 911, all online respondents who ever do some food preparation or cooking for their household.
(13) Question: When reheating food, how do you know when it is ready to eat? (Select all that apply). Responses: I check the middle is hot, I follow the instructions on the label, I can see its bubbling, I use a timer to ensure it has been cooked for a certain amount of time, I check it's an even temperature throughout, I can see steam coming from it, I taste it, I stir it, I put my hand over it/touch it, I use a thermometer/probe, None of the above, I don't check. Base = 871, all online respondents who ever do some food preparation or cooking for their household, excluding `I don't reheat food' and `not stated'.
(14) Question: How many times would you consider reheating food after it was cooked for the first time? Responses: not at all, once, twice, more than twice, don’t know. Base = 871, all online respondents who reheat food using one of the methods in the previous question.
(15) Question: Generally, what do you do with any leftovers following a meal? Responses: I throw them away or put them in the food waste bin, I leave them at room temperature and eat them later the same day, I leave them at room temperature and eat them the next day, I put them in the fridge, I put them in the freezer. Base = 902, all online respondents excluding those who don’t have leftovers.
(16) Question: Typically, how soon after cooking do you put any leftovers in the fridge or freezer? Responses: straight away, within 1 hour of cooking, 1-2 hours after cooking, more than 2 hours after cooking, don’t know. Base = 733, all online respondents who leave leftovers in a fridge or freezer.
(17) Question: When is the latest you would consume any leftovers stored in the fridge? Responses: the same day, within 1-2 days, within 3-5 days, more than 5 days later, it varies too much, don't know. Base = 958, all online respondents.
(18) Question: How often, if at all, do you do the following? Wash raw chicken. Responses: always, most of the time, about half of the time, occasionally, never, don’t know. Base = 1461, all respondents who ever do some food preparation or cooking for their household.
(19) Question: Typically, how do you use chopping boards when preparing a meal with raw meat? Responses: I use a different chopping board for raw meat and other foods, I wash the chopping board between preparing raw meat and other foods, I turn the chopping board over between preparing raw meat and other foods, I use the same chopping board for preparing raw meat and other foods (without washing the board). Base = 1314, all respondents who ever do some food preparation or cooking for their household, excluding those who don't use chopping boards or those who don't cook with raw meat.
(20) Question: How do you tell whether it is safe to eat or cook with...? a) raw meat like beef, lamb, pork or poultry, b) milk and yoghurt, c) cheese, d) eggs, e) fish (excluding shellfish), f) bagged salad. Responses: how it looks; how it smells; how it tastes; use-by date; best before date; b/c/f/) follow pack instructions e.g. with within 3 days of opening; d) it doesn’t float in water. Base A=1432, B=1479, C=1485, D=1476, E=1275, F=1362, all respondents, excluding those who don't eat/cook…A/B/C/D/E/F.