Notice of Request for a New Information Collection: (Consumer Research on the Safe Handling Instructions Label for Raw and Partially Cooked Meat and Poultry Products and Labeling Statements for Ready-to-Eat and Not-Ready-to-Eat Products), 34101-34103 [2018-15462]
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Federal Register / Vol. 83, No. 139 / Thursday, July 19, 2018 / Notices
DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service
[Docket No. FSIS–2018–0021]
Notice of Request for a New
Information Collection: (Consumer
Research on the Safe Handling
Instructions Label for Raw and
Partially Cooked Meat and Poultry
Products and Labeling Statements for
Ready-to-Eat and Not-Ready-to-Eat
Products)
Food Safety and Inspection
Service, USDA.
ACTION: Notice and request for
comments.
AGENCY:
In accordance with the
Paperwork Reduction Act of 1995 and
Office of Management and Budget
(OMB) regulations, the Food Safety and
Inspection Service (FSIS) is announcing
its intention to collect information in
the form of consumer research that will
include a web-based experimental study
and a behavior change study to help
inform potential revisions to the current
Safe Handling Instructions (SHI) label
and assess whether a label revision
would improve consumer food safety
behaviors. FSIS also will collect
information on consumer use and
understanding of the labeling on readyto-eat (RTE) and not-ready-to-eat (NRTE)
meat and poultry products, in particular
consumers’ ability to discern between
the two types of products and to ensure
that NRTE products that may appear to
be ready to eat are thoroughly cooked.
DATES: Submit comments on or before
September 17, 2018.
ADDRESSES: FSIS invites interested
persons to submit comments on this
Federal Register notice. Comments may
be submitted by one of the following
methods:
• Federal eRulemaking Portal: This
website provides the ability to type
short comments directly into the
comment field on this web page or
attach a file for lengthier comments. Go
to https://www.regulations.gov. Follow
the on-line instructions at that site for
submitting comments.
• Mail, including CD–ROMs, etc.:
Send to Docket Clerk, U.S. Department
of Agriculture, Food Safety and
Inspection Service, 1400 Independence
Avenue SW, Mailstop 3758, Room 6065,
Washington, DC 20250–3700.
• Hand- or courier-delivered
submittals: Deliver to 1400
Independence Avenue SW, Room 6065,
Washington, DC 20250–3700.
Instructions: All items submitted by
mail or electronic mail must include the
sradovich on DSK3GMQ082PROD with NOTICES
SUMMARY:
VerDate Sep<11>2014
17:34 Jul 18, 2018
Jkt 244001
Agency name and docket number FSIS–
2018–0021. Comments received in
response to this docket will be made
available for public inspection and
posted without change, including any
personal information, to https://
www.regulations.gov.
Docket: For access to background
documents or comments received, call
(202) 720–5627 to schedule a time to
visit the FSIS Docket Room at 1400
Independence Avenue SW, Room 6065,
Washington, DC 20250–3700.
FOR FURTHER INFORMATION CONTACT: Gina
Kouba, Office of Policy and Program
Development, Food Safety and
Inspection Service, USDA, 1400
Independence Avenue SW, Room 6065,
South Building, Washington, DC 20250–
3700; (202) 720–5627.
SUPPLEMENTARY INFORMATION:
Title: Consumer Research on the Safe
Handling Instructions Label for Raw and
Partially Cooked Meat and Poultry
Products and Labeling Statements for
Ready-to-Eat and Not-Ready-to-Eat
Products.
Type of Request: New information
collection.
Abstract: Safe handling instructions
are required on the labels of raw or
partially-cooked (i.e., not considered
RTE) meat and poultry products, if the
product is destined for household
consumers or institutional uses (9 CFR
317.2(l) and 9 CFR 381.125(b)). FSIS
first required the SHI label for raw and
partially cooked meat and poultry
products in 1994 (54 FR 14528). Since
that time, the required design of the SHI
label has not been changed.
When the SHI label was developed in
1994, the minimal internal temperature
requirements for determining whether a
meat or poultry product was cooked
enough to be safe varied by product.
Given this, as well as product and label
size limitations, FSIS concluded that
‘‘Cook Thoroughly’’ was the only
simple, single statement appropriate to
use for all products (54 FR 14538). FSIS
now recommends on its website four
internal minimal temperatures: One for
all poultry (165 °F), one for ground meat
(160 °F), one for all whole-muscle meat
(145 °F and hold for 3 minutes), and one
for fish (145 °F). With only four
temperature recommendations, the
information could be more easily
incorporated into the SHI requirements.
Other possible changes to the SHI label
include incorporating updated icons
and providing a web link or phone
number for more information.
In response to inquiries from
consumer groups and other stakeholders
about potential changes to SHI
requirements, FSIS gathered input from
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Sfmt 4703
34101
members of academia, industry, and
consumer stakeholders in November
2013. FSIS presented these suggestions
to the National Advisory Committee on
Meat and Poultry Inspection (NACMPI)
in January 2014. The NACMPI
Subcommittee on Food Handling Labels
recommended that FSIS pursue changes
in the existing SHI label and conduct
consumer research to determine the
effectiveness of any revisions to the SHI
label.
In 2015, FSIS conducted six consumer
focus groups (OMB No. 0583–0166; 11/
30/2017) to evaluate understanding of
the current SHI label and responses to
possible revisions. The focus groups
revealed that consumers would find
certain revisions to the SHI label useful.
Participants suggested changes to
improve comprehension and adherence
to recommended safe handling practices
(e.g., add recommendations to use a
food thermometer and endpoint
temperatures for different cuts of meat
and poultry). Based on the results of
these focus groups, FSIS determined
that additional research using more
rigorous, quantitative approaches with a
larger sample of consumers was needed
to help inform potential revisions to the
current SHI label and assess whether a
label revision would improve consumer
food safety behaviors.
In addition, during the March 2016
NACMPI meeting, the national advisory
committee reviewed and discussed
whether FSIS should pursue proposing
mandatory features on the label of
processed NRTE products that may
appear to be fully cooked (e.g., are
breaded or have grill marks). The
committee recommended that FSIS
require statements, such as ‘‘Raw,
‘‘Uncooked,’’ or ‘‘Ready to Cook,’’ on
the labels of raw products that may
appear RTE, so it is clear that these
products require cooking to a proper
internal temperature before eating. The
committee also recommended that FSIS
conduct consumer research to
understand the optimal messaging and
design of packaging to ensure
consumers properly understand that
NRTE products that may appear to be
fully cooked need to be cooked for
lethality. The committee stated that
such labeling may help consumers
properly distinguish between NRTE
products, which require a lethality step,
and RTE products, which do not require
a lethality step; thus, the committee
stated that this labeling may help
consumers safely prepare NRTE
products. Specifically, the committee
suggested that FSIS conduct consumer
research to evaluate the effectiveness of
possible locations for point of purchase
labeling information and various color
E:\FR\FM\19JYN1.SGM
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sradovich on DSK3GMQ082PROD with NOTICES
34102
Federal Register / Vol. 83, No. 139 / Thursday, July 19, 2018 / Notices
options, font, and other display options.
FSIS has not previously conducted
research on this topic.
To assess whether revisions are
needed to the SHI label required on all
raw and partially cooked products and
to evaluate the ability of consumers to
properly discern between NRTE and
RTE products and how labeling for
these products can be improved, FSIS is
requesting approval for a new
information collection to conduct
consumer behavior research. This
research will include a web-based
experimental study, as well as a
behavior change study, which includes
three components: An observational
meal preparation experiment, an eyetracking study, and in-depth interviews
(IDIs). The research will help inform
potential revisions to the current SHI
label and assess whether a label revision
would be likely to improve consumer
behaviors related to safely preparing
raw and partially cooked meat and
poultry products. The study will also
collect information on consumer use
and understanding of labeling for RTE
and NRTE meat and poultry products.
FSIS has contracted with RTI
International to conduct the web-based
experimental study and the behavior
change study. For the web-based
experimental study, a selected sample of
online consumer panel members will be
invited to participate in the study via
email. Inbound sampling will be used to
select a sample of respondents with
demographic characteristics (e.g., age,
education level, race, and ethnicity)
similar to the U.S. population. The
primary aim of the web-based
experimental study is to test 25 mock
SHI labels that vary by visual design
elements (e.g., borders, white space,
spatial arrangement) to determine which
labels are most salient to consumers.
Label salience (i.e., participants’ degree
of attention to the label) will be assessed
using a limited-time exposure approach
with cued recall questions. Secondary
aims of the study include assessing
comprehension of safe handling
instructions and safe handling icons and
measuring the participants’ motivation
to comply with safe handling messages.
The data from the experimental study
will be analyzed to identify the five SHI
labels that best attract respondents’
attention, and from these, three labels
will be selected for further testing in the
behavior change study.
To assess and compare consumer
behavior in response to the current SHI
label (control) and the three alternative
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17:34 Jul 18, 2018
Jkt 244001
SHI labels, a behavior change study will
be conducted in test kitchen facilities
located in four different locations (one
in each of four Census regions).
Participants will be recruited using
convenience sampling (e.g., by posting
ads on social media). The study will
ensure a diverse sample of participants
with respect to race, ethnicity, age,
education level, and presence of a child
(0–17 years) in the household. The
study will use a fully randomized
experimental design with participants
randomly assigned to one of three
treatment groups (that will be used to
assess three alternative SHIs) or a
control group (that will be used to
assess the current SHI). Participants will
be given recipes and ingredients,
including two raw meat products
bearing the assigned SHI label and
asked to prepare two meat dishes and a
salad. To assess attention to the SHI
label during meal preparation,
participants will wear a mobile eyetracking device. Research staff will
video-record meal preparation and
clean-up. Trained researchers will
subsequently view the videos and use a
coding rubric to assess adherence to the
recommended safe handling
instructions (e.g., washing hands before
meal preparation and after touching raw
meat). Statistical analysis comparing the
differences in handling behavior scores
between the control (current SHI label)
and treatment groups will be conducted
to identify the label that may most
effectively lead to participants’
following the safe handling practices on
the label.
Following meal preparation,
participants will be directed to examine
each of six mock meat and poultry
products (i.e., stimuli) while wearing
the eye-tracking device: Two RTE
products, two NRTE products that
appear ready to eat, and two raw
products. Participants will be asked to
complete a series of search tasks to
determine which version of the SHI
label (three treatment versions or the
current label) is most often attended to
on a meat and poultry package and to
assess whether participants can
properly distinguish between RTE and
NRTE products that appear to be ready
to eat. Eye-tracking metrics for each area
of interest (AOI), including total time
spent viewing each AOI, will be
produced and used in statistical
analyses to determine the label that best
captures participants’ attention.
Lastly, participants will take part in
an IDI and be asked debriefing questions
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Fmt 4703
Sfmt 4703
regarding the meal preparation
experiment and questions to understand
how consumers determine whether a
meat or poultry product needs to be
cooked before eating it. The data will be
analyzed by analysts using a thematic
content analysis approach.
Estimate of Burden: For the pretest for
the web-based experimental study, it is
expected that 1,700 individuals will
receive email invitations to complete
the study and that 100 will be eligible
and subsequently complete the study.
For the web-based experimental study,
it is expected that 70,000 individuals
will receive email invitations to
complete the study and that 3,600 will
be eligible and subsequently complete
the study. The invitation email for the
pretest and the full-scale study is
expected to take 2 minutes to read
(0.033 hour). The survey is expected to
take 20 minutes to complete. The total
estimated burden of the web-based
experimental study is 3,623.3 hours.
For the behavior change study, it is
expected that 1,695 individuals will
complete the screener and that 565 will
be eligible and subsequently be
contacted by phone to schedule an
appointment. Of these, it is assumed
that 480 will take part in the study. Each
screening is expected to take 8 minutes
(0.133 hour). It is expected to take 7
minutes (0.117 hour) to read or listen to
each appointment call/confirmation
email/reminder call. It is expected to
take 10 minutes (0.167 hour) to read the
informed consent form and watch the
instructional video. Taking part in the
behavior change study will take a total
of 140 minutes (2.333 hours), which
includes an observational meal
preparation experiment (80 minutes), an
eye-tracking component (30 minutes),
and IDIs (30 minutes). The estimated
annual reporting burden for the
behavior change study is 1,491.9 hours,
which is the sum of the burden
estimates for each component of the
study (including the burden for
individuals who initially complete the
screener but are not eligible or do not
agree to participate).
For all components of the information
collection, the estimated total number of
individuals to be screened is 73,395,
and the estimated total number of
individuals to complete the web-based
experimental study, including pretest,
and the behavior change study is 4,180.
The estimated total burden for the
information collection is 5,115.2 hours.
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Federal Register / Vol. 83, No. 139 / Thursday, July 19, 2018 / Notices
34103
ESTIMATED ANNUAL REPORTING BURDEN FOR THE WEB-BASED EXPERIMENTAL STUDY AND THE BEHAVIOR CHANGE
STUDY
Estimated
Number of
respondents
Study component
Annual
frequency
per response
Total annual
responses
Hours per response
Total hours
Web-Based Experimental Study
Pretest invitation .........................................................
Pretest ........................................................................
Survey invitation .........................................................
Survey .........................................................................
1,700
100
70,000
3,600
1
1
1
1
1,700
100
70,000
3,600
Total .....................................................................
........................
........................
0.033
0.333
0.033
0.333
(2 min.) .........
(20 min.) .......
(2 min.) .........
(20 min.) .......
56.7
33.3
2,333.3
1,200.0
........................
.................................
3,623.3
Behavior Change Study
1,695
565
1
1
1,695
565
0.133 (8 min.) .........
0.117 (7 min.) .........
226.0
65.9
480
480
1
1
480
480
0.167 (10 min.) .......
2.333 (140 min.) .....
80.0
1,120.0
Total .....................................................................
........................
........................
........................
.................................
1,491.9
Total .............................................................
sradovich on DSK3GMQ082PROD with NOTICES
Screening questionnaire .............................................
Appointment phone script, confirmation email, reminder phone script.
Consent form and video .............................................
Meal Preparation, eye-tracking & in-depth interviews
........................
........................
........................
.................................
5,115.2
Respondents: Consumers.
Estimated Number of Respondents:
73,395.
Estimated Number of Annual
Responses per Respondent: 1.
Estimated Total Burden on
Respondents: 5,115.2 hours.
Copies of this information collection
assessment can be obtained from Gina
Kouba, Office of Policy and Program
Development, Food Safety and
Inspection Service, USDA, 1400
Independence Avenue SW, Room 6065,
South Building, Washington, DC 20250–
3700; (202) 720–5627.
Comments are invited on: (a) Whether
the proposed collection of information
is necessary for the proper performance
of FSIS’s functions, including whether
the information will have practical
utility; (b) the accuracy of FSIS’s
estimate of the burden of the proposed
collection of information, including the
validity of the method and assumptions
used; (c) ways to enhance the quality,
utility, and clarity of the information to
be collected; and (d) ways to minimize
the burden of the collection of
information, including through the use
of appropriate automated, electronic,
mechanical, or other technological
collection techniques, or other forms of
information technology. Comments may
be sent to both FSIS, at the addresses
provided above, and the Desk Officer for
Agriculture, Office of Information and
Regulatory Affairs, Office of
Management and Budget, Washington,
DC 20253.
Responses to this notice will be
summarized and included in the request
VerDate Sep<11>2014
17:34 Jul 18, 2018
Jkt 244001
for OMB approval. All comments will
also become a matter of public record.
Additional Public Notification
Public awareness of all segments of
rulemaking and policy development is
important. Consequently, FSIS will
announce this Federal Register
publication on-line through the FSIS
web page located at: https://
www.fsis.usda.gov/federal-register.
FSIS also will make copies of this
publication available through the FSIS
Constituent Update, which is used to
provide information regarding FSIS
policies, procedures, regulations,
Federal Register notices, FSIS public
meetings, and other types of information
that could affect or would be of interest
to our constituents and stakeholders.
The Update is available on the FSIS web
page. Through the web page, FSIS is
able to provide information to a much
broader, more diverse audience. In
addition, FSIS offers an email
subscription service which provides
automatic and customized access to
selected food safety news and
information. This service is available at:
https://www.fsis.usda.gov/subscribe.
Options range from recalls to export
information, regulations, directives, and
notices. Customers can add or delete
subscriptions themselves, and have the
option to password protect their
accounts.
USDA Non-Discrimination Statement
No agency, officer, or employee of the
USDA shall, on the grounds of race,
color, national origin, religion, sex,
gender identity, sexual orientation,
PO 00000
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Fmt 4703
Sfmt 9990
disability, age, marital status, family/
parental status, income derived from a
public assistance program, or political
beliefs, exclude from participation in,
deny the benefits of, or subject to
discrimination any person in the United
States under any program or activity
conducted by the USDA.
How To File a Complaint of
Discrimination
To file a complaint of discrimination,
complete the USDA Program
Discrimination Complaint Form, which
may be accessed online at https://
www.ocio.usda.gov/sites/default/files/
docs/2012/Complain_combined_6_8_
12.pdf, or write a letter signed by you
or your authorized representative.
Send your completed complaint form
or letter to USDA by mail, fax, or email:
Mail: U.S. Department of Agriculture,
Director, Office of Adjudication, 1400
Independence Avenue SW, Washington,
DC 20250–9410.
Fax: (202) 690–7442.
Email: program.intake@usda.gov.
Persons with disabilities who require
alternative means for communication
(Braille, large print, audiotape, etc.),
should contact USDA’s TARGET Center
at (202) 720–2600 (voice and TDD).
Paul Kiecker,
Acting Administrator.
[FR Doc. 2018–15462 Filed 7–18–18; 8:45 am]
BILLING CODE 3410–DM–P
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]]>Agencies
[Federal Register Volume 83, Number 139 (Thursday, July 19, 2018)]
[Notices]
[Pages 34101-34103]
From the Federal Register Online via the Government Publishing Office [www.gpo.gov]
[FR Doc No: 2018-15462]
[[Page 34101]]
-----------------------------------------------------------------------
DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service
[Docket No. FSIS-2018-0021]
Notice of Request for a New Information Collection: (Consumer
Research on the Safe Handling Instructions Label for Raw and Partially
Cooked Meat and Poultry Products and Labeling Statements for Ready-to-
Eat and Not-Ready-to-Eat Products)
AGENCY: Food Safety and Inspection Service, USDA.
ACTION: Notice and request for comments.
-----------------------------------------------------------------------
SUMMARY: In accordance with the Paperwork Reduction Act of 1995 and
Office of Management and Budget (OMB) regulations, the Food Safety and
Inspection Service (FSIS) is announcing its intention to collect
information in the form of consumer research that will include a web-
based experimental study and a behavior change study to help inform
potential revisions to the current Safe Handling Instructions (SHI)
label and assess whether a label revision would improve consumer food
safety behaviors. FSIS also will collect information on consumer use
and understanding of the labeling on ready-to-eat (RTE) and not-ready-
to-eat (NRTE) meat and poultry products, in particular consumers'
ability to discern between the two types of products and to ensure that
NRTE products that may appear to be ready to eat are thoroughly cooked.
DATES: Submit comments on or before September 17, 2018.
ADDRESSES: FSIS invites interested persons to submit comments on this
Federal Register notice. Comments may be submitted by one of the
following methods:
Federal eRulemaking Portal: This website provides the
ability to type short comments directly into the comment field on this
web page or attach a file for lengthier comments. Go to https://www.regulations.gov. Follow the on-line instructions at that site for
submitting comments.
Mail, including CD-ROMs, etc.: Send to Docket Clerk, U.S.
Department of Agriculture, Food Safety and Inspection Service, 1400
Independence Avenue SW, Mailstop 3758, Room 6065, Washington, DC 20250-
3700.
Hand- or courier-delivered submittals: Deliver to 1400
Independence Avenue SW, Room 6065, Washington, DC 20250-3700.
Instructions: All items submitted by mail or electronic mail must
include the Agency name and docket number FSIS-2018-0021. Comments
received in response to this docket will be made available for public
inspection and posted without change, including any personal
information, to https://www.regulations.gov.
Docket: For access to background documents or comments received,
call (202) 720-5627 to schedule a time to visit the FSIS Docket Room at
1400 Independence Avenue SW, Room 6065, Washington, DC 20250-3700.
FOR FURTHER INFORMATION CONTACT: Gina Kouba, Office of Policy and
Program Development, Food Safety and Inspection Service, USDA, 1400
Independence Avenue SW, Room 6065, South Building, Washington, DC
20250-3700; (202) 720-5627.
SUPPLEMENTARY INFORMATION:
Title: Consumer Research on the Safe Handling Instructions Label
for Raw and Partially Cooked Meat and Poultry Products and Labeling
Statements for Ready-to-Eat and Not-Ready-to-Eat Products.
Type of Request: New information collection.
Abstract: Safe handling instructions are required on the labels of
raw or partially-cooked (i.e., not considered RTE) meat and poultry
products, if the product is destined for household consumers or
institutional uses (9 CFR 317.2(l) and 9 CFR 381.125(b)). FSIS first
required the SHI label for raw and partially cooked meat and poultry
products in 1994 (54 FR 14528). Since that time, the required design of
the SHI label has not been changed.
When the SHI label was developed in 1994, the minimal internal
temperature requirements for determining whether a meat or poultry
product was cooked enough to be safe varied by product. Given this, as
well as product and label size limitations, FSIS concluded that ``Cook
Thoroughly'' was the only simple, single statement appropriate to use
for all products (54 FR 14538). FSIS now recommends on its website four
internal minimal temperatures: One for all poultry (165 [deg]F), one
for ground meat (160 [deg]F), one for all whole-muscle meat (145 [deg]F
and hold for 3 minutes), and one for fish (145 [deg]F). With only four
temperature recommendations, the information could be more easily
incorporated into the SHI requirements. Other possible changes to the
SHI label include incorporating updated icons and providing a web link
or phone number for more information.
In response to inquiries from consumer groups and other
stakeholders about potential changes to SHI requirements, FSIS gathered
input from members of academia, industry, and consumer stakeholders in
November 2013. FSIS presented these suggestions to the National
Advisory Committee on Meat and Poultry Inspection (NACMPI) in January
2014. The NACMPI Subcommittee on Food Handling Labels recommended that
FSIS pursue changes in the existing SHI label and conduct consumer
research to determine the effectiveness of any revisions to the SHI
label.
In 2015, FSIS conducted six consumer focus groups (OMB No. 0583-
0166; 11/30/2017) to evaluate understanding of the current SHI label
and responses to possible revisions. The focus groups revealed that
consumers would find certain revisions to the SHI label useful.
Participants suggested changes to improve comprehension and adherence
to recommended safe handling practices (e.g., add recommendations to
use a food thermometer and endpoint temperatures for different cuts of
meat and poultry). Based on the results of these focus groups, FSIS
determined that additional research using more rigorous, quantitative
approaches with a larger sample of consumers was needed to help inform
potential revisions to the current SHI label and assess whether a label
revision would improve consumer food safety behaviors.
In addition, during the March 2016 NACMPI meeting, the national
advisory committee reviewed and discussed whether FSIS should pursue
proposing mandatory features on the label of processed NRTE products
that may appear to be fully cooked (e.g., are breaded or have grill
marks). The committee recommended that FSIS require statements, such as
``Raw, ``Uncooked,'' or ``Ready to Cook,'' on the labels of raw
products that may appear RTE, so it is clear that these products
require cooking to a proper internal temperature before eating. The
committee also recommended that FSIS conduct consumer research to
understand the optimal messaging and design of packaging to ensure
consumers properly understand that NRTE products that may appear to be
fully cooked need to be cooked for lethality. The committee stated that
such labeling may help consumers properly distinguish between NRTE
products, which require a lethality step, and RTE products, which do
not require a lethality step; thus, the committee stated that this
labeling may help consumers safely prepare NRTE products. Specifically,
the committee suggested that FSIS conduct consumer research to evaluate
the effectiveness of possible locations for point of purchase labeling
information and various color
[[Page 34102]]
options, font, and other display options. FSIS has not previously
conducted research on this topic.
To assess whether revisions are needed to the SHI label required on
all raw and partially cooked products and to evaluate the ability of
consumers to properly discern between NRTE and RTE products and how
labeling for these products can be improved, FSIS is requesting
approval for a new information collection to conduct consumer behavior
research. This research will include a web-based experimental study, as
well as a behavior change study, which includes three components: An
observational meal preparation experiment, an eye-tracking study, and
in-depth interviews (IDIs). The research will help inform potential
revisions to the current SHI label and assess whether a label revision
would be likely to improve consumer behaviors related to safely
preparing raw and partially cooked meat and poultry products. The study
will also collect information on consumer use and understanding of
labeling for RTE and NRTE meat and poultry products.
FSIS has contracted with RTI International to conduct the web-based
experimental study and the behavior change study. For the web-based
experimental study, a selected sample of online consumer panel members
will be invited to participate in the study via email. Inbound sampling
will be used to select a sample of respondents with demographic
characteristics (e.g., age, education level, race, and ethnicity)
similar to the U.S. population. The primary aim of the web-based
experimental study is to test 25 mock SHI labels that vary by visual
design elements (e.g., borders, white space, spatial arrangement) to
determine which labels are most salient to consumers. Label salience
(i.e., participants' degree of attention to the label) will be assessed
using a limited-time exposure approach with cued recall questions.
Secondary aims of the study include assessing comprehension of safe
handling instructions and safe handling icons and measuring the
participants' motivation to comply with safe handling messages. The
data from the experimental study will be analyzed to identify the five
SHI labels that best attract respondents' attention, and from these,
three labels will be selected for further testing in the behavior
change study.
To assess and compare consumer behavior in response to the current
SHI label (control) and the three alternative SHI labels, a behavior
change study will be conducted in test kitchen facilities located in
four different locations (one in each of four Census regions).
Participants will be recruited using convenience sampling (e.g., by
posting ads on social media). The study will ensure a diverse sample of
participants with respect to race, ethnicity, age, education level, and
presence of a child (0-17 years) in the household. The study will use a
fully randomized experimental design with participants randomly
assigned to one of three treatment groups (that will be used to assess
three alternative SHIs) or a control group (that will be used to assess
the current SHI). Participants will be given recipes and ingredients,
including two raw meat products bearing the assigned SHI label and
asked to prepare two meat dishes and a salad. To assess attention to
the SHI label during meal preparation, participants will wear a mobile
eye-tracking device. Research staff will video-record meal preparation
and clean-up. Trained researchers will subsequently view the videos and
use a coding rubric to assess adherence to the recommended safe
handling instructions (e.g., washing hands before meal preparation and
after touching raw meat). Statistical analysis comparing the
differences in handling behavior scores between the control (current
SHI label) and treatment groups will be conducted to identify the label
that may most effectively lead to participants' following the safe
handling practices on the label.
Following meal preparation, participants will be directed to
examine each of six mock meat and poultry products (i.e., stimuli)
while wearing the eye-tracking device: Two RTE products, two NRTE
products that appear ready to eat, and two raw products. Participants
will be asked to complete a series of search tasks to determine which
version of the SHI label (three treatment versions or the current
label) is most often attended to on a meat and poultry package and to
assess whether participants can properly distinguish between RTE and
NRTE products that appear to be ready to eat. Eye-tracking metrics for
each area of interest (AOI), including total time spent viewing each
AOI, will be produced and used in statistical analyses to determine the
label that best captures participants' attention.
Lastly, participants will take part in an IDI and be asked
debriefing questions regarding the meal preparation experiment and
questions to understand how consumers determine whether a meat or
poultry product needs to be cooked before eating it. The data will be
analyzed by analysts using a thematic content analysis approach.
Estimate of Burden: For the pretest for the web-based experimental
study, it is expected that 1,700 individuals will receive email
invitations to complete the study and that 100 will be eligible and
subsequently complete the study. For the web-based experimental study,
it is expected that 70,000 individuals will receive email invitations
to complete the study and that 3,600 will be eligible and subsequently
complete the study. The invitation email for the pretest and the full-
scale study is expected to take 2 minutes to read (0.033 hour). The
survey is expected to take 20 minutes to complete. The total estimated
burden of the web-based experimental study is 3,623.3 hours.
For the behavior change study, it is expected that 1,695
individuals will complete the screener and that 565 will be eligible
and subsequently be contacted by phone to schedule an appointment. Of
these, it is assumed that 480 will take part in the study. Each
screening is expected to take 8 minutes (0.133 hour). It is expected to
take 7 minutes (0.117 hour) to read or listen to each appointment call/
confirmation email/reminder call. It is expected to take 10 minutes
(0.167 hour) to read the informed consent form and watch the
instructional video. Taking part in the behavior change study will take
a total of 140 minutes (2.333 hours), which includes an observational
meal preparation experiment (80 minutes), an eye-tracking component (30
minutes), and IDIs (30 minutes). The estimated annual reporting burden
for the behavior change study is 1,491.9 hours, which is the sum of the
burden estimates for each component of the study (including the burden
for individuals who initially complete the screener but are not
eligible or do not agree to participate).
For all components of the information collection, the estimated
total number of individuals to be screened is 73,395, and the estimated
total number of individuals to complete the web-based experimental
study, including pretest, and the behavior change study is 4,180. The
estimated total burden for the information collection is 5,115.2 hours.
[[Page 34103]]
Estimated Annual Reporting Burden for the Web-Based Experimental Study and the Behavior Change Study
--------------------------------------------------------------------------------------------------------------------------------------------------------
Estimated Annual
Study component Number of frequency per Total annual Hours per response Total hours
respondents response responses
--------------------------------------------------------------------------------------------------------------------------------------------------------
Web-Based Experimental Study
--------------------------------------------------------------------------------------------------------------------------------------------------------
Pretest invitation........................... 1,700 1 1,700 0.033 (2 min.)........................... 56.7
Pretest...................................... 100 1 100 0.333 (20 min.).......................... 33.3
Survey invitation............................ 70,000 1 70,000 0.033 (2 min.)........................... 2,333.3
Survey....................................... 3,600 1 3,600 0.333 (20 min.).......................... 1,200.0
----------------------------------------------------------------------------------------------------------
Total.................................... .............. .............. .............. ......................................... 3,623.3
--------------------------------------------------------------------------------------------------------------------------------------------------------
Behavior Change Study
--------------------------------------------------------------------------------------------------------------------------------------------------------
Screening questionnaire...................... 1,695 1 1,695 0.133 (8 min.)........................... 226.0
Appointment phone script, confirmation email, 565 1 565 0.117 (7 min.)........................... 65.9
reminder phone script.
Consent form and video....................... 480 1 480 0.167 (10 min.).......................... 80.0
Meal Preparation, eye-tracking & in-depth 480 1 480 2.333 (140 min.)......................... 1,120.0
interviews.
----------------------------------------------------------------------------------------------------------
Total.................................... .............. .............. .............. ......................................... 1,491.9
----------------------------------------------------------------------------------------------------------
Total................................ .............. .............. .............. ......................................... 5,115.2
--------------------------------------------------------------------------------------------------------------------------------------------------------
Respondents: Consumers.
Estimated Number of Respondents: 73,395.
Estimated Number of Annual Responses per Respondent: 1.
Estimated Total Burden on Respondents: 5,115.2 hours.
Copies of this information collection assessment can be obtained
from Gina Kouba, Office of Policy and Program Development, Food Safety
and Inspection Service, USDA, 1400 Independence Avenue SW, Room 6065,
South Building, Washington, DC 20250-3700; (202) 720-5627.
Comments are invited on: (a) Whether the proposed collection of
information is necessary for the proper performance of FSIS's
functions, including whether the information will have practical
utility; (b) the accuracy of FSIS's estimate of the burden of the
proposed collection of information, including the validity of the
method and assumptions used; (c) ways to enhance the quality, utility,
and clarity of the information to be collected; and (d) ways to
minimize the burden of the collection of information, including through
the use of appropriate automated, electronic, mechanical, or other
technological collection techniques, or other forms of information
technology. Comments may be sent to both FSIS, at the addresses
provided above, and the Desk Officer for Agriculture, Office of
Information and Regulatory Affairs, Office of Management and Budget,
Washington, DC 20253.
Responses to this notice will be summarized and included in the
request for OMB approval. All comments will also become a matter of
public record.
Additional Public Notification
Public awareness of all segments of rulemaking and policy
development is important. Consequently, FSIS will announce this Federal
Register publication on-line through the FSIS web page located at:
https://www.fsis.usda.gov/federal-register.
FSIS also will make copies of this publication available through
the FSIS Constituent Update, which is used to provide information
regarding FSIS policies, procedures, regulations, Federal Register
notices, FSIS public meetings, and other types of information that
could affect or would be of interest to our constituents and
stakeholders. The Update is available on the FSIS web page. Through the
web page, FSIS is able to provide information to a much broader, more
diverse audience. In addition, FSIS offers an email subscription
service which provides automatic and customized access to selected food
safety news and information. This service is available at: https://www.fsis.usda.gov/subscribe. Options range from recalls to export
information, regulations, directives, and notices. Customers can add or
delete subscriptions themselves, and have the option to password
protect their accounts.
USDA Non-Discrimination Statement
No agency, officer, or employee of the USDA shall, on the grounds
of race, color, national origin, religion, sex, gender identity, sexual
orientation, disability, age, marital status, family/parental status,
income derived from a public assistance program, or political beliefs,
exclude from participation in, deny the benefits of, or subject to
discrimination any person in the United States under any program or
activity conducted by the USDA.
How To File a Complaint of Discrimination
To file a complaint of discrimination, complete the USDA Program
Discrimination Complaint Form, which may be accessed online at https://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf, or write a letter signed by you or your
authorized representative.
Send your completed complaint form or letter to USDA by mail, fax,
or email:
Mail: U.S. Department of Agriculture, Director, Office of
Adjudication, 1400 Independence Avenue SW, Washington, DC 20250-9410.
Fax: (202) 690-7442.
Email: [email protected].
Persons with disabilities who require alternative means for
communication (Braille, large print, audiotape, etc.), should contact
USDA's TARGET Center at (202) 720-2600 (voice and TDD).
Paul Kiecker,
Acting Administrator.
[FR Doc. 2018-15462 Filed 7-18-18; 8:45 am]
BILLING CODE 3410-DM-P
