Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Spring 2000 - Vol 4 / No. 3

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Spotlight on the Northwest Region

Last November Extension agents from the Northwest region of the state embarked on a mission to increase the food safety knowledge of the consumer. The holiday season was chosen as a good time to educate the consumer about the proper use of food thermometers. The consumers were encouraged not only to use a food thermometer to test for doneness on turkeys but with other food items as well. Extension agents collaborated with grocery stores in their communities to set up and man displays strategically located close to the freezers containing turkeys.

As consumers shopped for their Thanksgiving bird of choice, they had the opportunity to receive food safety information and a free quick-response thermometer. A critical question for the agents was how effective this approach would be at changing someone's behavior to using a food thermometer. The evaluation process utilized was simple, brief and user friendly. A pre-questionnaire, consisting of 4 yes/no questions, was initiated at the display, and once completed, the consumer received a free food thermometer. The consumer was then mailed a postcard containing 5 questions approximately 4-5 days after Thanksgiving. A comparison between the pre- and post-questionnaire responses allowed the agents to evaluate for behavior change to increase usage of the food thermometers on turkeys as well as with other food items.

Results (refer to Table 1)

A total of 781 consumers completed the pre-questionnaire. The majority found the display and information useful (99.5%). Less than half (46.3%) of the participants reported usually using a thermometer when cooking. This correlates with the Food Safety and Inspection Service (FSIS) reporting that only 50% of consumers use thermometers. After visiting the display, approximately 98% reported that they planned to use the thermometer when cooking. Interestingly, less than half (48%) were aware that Colorado State University Extension provided food safety information.

Of those who visited the thermometer display, 231 consumers returned the follow-up postcard questionnaire. The results suggest that all (100%) participants found the display and handouts useful. Three-quarters (78%) used the new thermometer for their turkey, and over half (54%) used the thermometer for other food items. The majority (99%) would visit point-of-purchase food safety displays in the future.

An interesting finding was that those who used the thermometer for their turkey were more likely to use it for other foods (58%), as opposed to those who did not use it for turkey (38%). (p<.01)

This finding supports what we all know about behavior change -- it usually starts with small, successful steps. The adoption of using the food thermometer for one food can transfer to using the thermometer for other foods.

The last issue of SafeFood News (Winter 2000) discussed the results of a focus group study that identified barriers limiting consumers' use of thermometers. In this report it recommended that to increase consumers usage of thermometers, it would be more beneficial to highlight ordinary meals rather than special events. The participants in the focus groups indicated that thermometers are most often used during meal preparation at holidays and special events, and reinforcement of this behavior at these times was not necessary. In light of the results from the Northwest region, it may be more accurate to state that encouragement of thermometer use during the holidays and praise of its usage may actually encourage the adoption of thermometer use with ordinary meals as well.

Sources: 1) Thanksgiving 1999 Food Safety Display report submitted by Jeanne Rice, January 2000. 2) New Types of Food Thermometers: How to Use Them to Ensure Food Safety, FSIS, USDA, Food Safety Features, October 1999. 3) Final Report: Focus Groups on Barriers that Limit Consumers' Use of Thermometers when Cooking Meat and Poultry Products. Prepared by Patrick Koeppl, Macro International Inc., January 1998.

Updated Monday, August 29, 2011