Validating Responses to a Food Safety Survey with Observations of Food PreparationBehaviors Among Limited Resource Populations

This study was designed to evaluate the criterion validity of the four food safety questions included in the 2018 national evaluation tool utilized by the Expanded Food and Nutrition Education Program (EFNEP) and to identify targets for additional food safety education among EFNEP participants. Study participants were recruited from active EFNEP groups in Florida, Georgia, Michigan, and Tennessee. A total of 76 participants completed the food safety survey questions, and 38 participants completed a food preparation activity within community kitchens, where behaviors were observed to determine agreement with survey responses. Survey questions were validated by 19 of the 22 behaviors that were evaluated when the criterion for validity was set at ≥70% agreement between self-reported behaviors on the questionnaire and observed behaviors during the food preparation activity. However, it is important to note that validation was achieved only when incorrect and correct behaviors were considered “performed.” Responses to the survey and observed behaviors indicate that more education is needed to facilitate behavior change related to proper thawing of raw meats, proper handwashing techniques, reduction of the risk of cross-contamination of kitchen surfaces, and use of a food thermometer to ensure that cooked meats reach a safe internal temperature.