Nonsubstantive change request

OMB Control Number: 0583-0184.

Title of Clearance: Focus Group Research to Inform Consumer Food Safety Education and Outreach Efforts

Summary of Changes:

FSIS is requesting a non-substantive change to the approved collection titled Focus Group Research to Inform Consumer Food Safety Education and Outreach Effort. Because of the COVID-19 pandemic and associated social distancing requirements, FSIS is going to conduct the focus groups virtually instead of in-person. The changes for virtual groups are not materially different from the approved study. FSIS will conduct groups with no more than six participants per group because larger groups in a virtual format may become unwieldy. The groups will be conducted using secure Zoom Webinar. The screener, moderator guide, and consent form have been revised for virtual data collection. Additionally, the moderator guide for the focus groups on manufacturer cooking instructions was modified based on findings from the FSIS study on Safe Handling Instructions (OMB control number: 0583-0177, expiration date 4/30/2022) that was recently completed. The recruiting will rely on one market research facility and recruit participants from across the United States (instead of facilities in each location for in-person groups) and use the same procedures. The participant burden is the same, and the incentive is the same ($75 gift card and free thermometer). FSIS will follow the same analysis and reporting procedures as previously approved.

FSIS is including the revised appendices (listed below).

Appendix A: Food Recall Screener

• Changed recruitment of males from 2-3 to 1-3

• Added 2 questions (Questions 2, 3) to screen for virtual eligibility and renumbered

• Removed 5 COVID screening questions (Questions 21 – 25) and additional text for those who said “yes” to Question 24 and renumbered

• Revised eligibility text to refer to virtual focus groups and the associated protocols

Appendix B: Food Recall Moderator Guide

• Revised text to remove in-person language and refer to virtual protocols (Introduction, Section III, and Wrap-Up)

• Included randomization scheme for order of materials (Section III)

• Revised Question 18 as it was incorrect as worded (Section III)

Appendix C: Manufacturer Cooking Instructions Screener

• Revised recruitment of males from 2-3 to 1-3

• Added 3 questions (Questions 1 – 3) to screen for virtual eligibility and renumbered

• Removed 5 COVID screening questions (Questions 20 – 24) and additional text for those who said “yes” to Question 24 and renumbered

• Revised eligibility text to refer to virtual focus groups and the associated protocols

Appendix D: Manufacturer Cooking Instructions Guide

• Revised text to remove in-person language and refer to virtual protocols (Introduction, Section III, and Wrap-Up)

• Added 2 questions and 10 probes based on findings from SHI (Section II: Questions 1, 2; Probes 1a – 1b and Section III: 17a – 17b) and renumbered

• Removed 6 questions and 1 probe (Section II: Questions 3, 5, Probes 1a; Section III: Questions 26 – 29), Section IV, and introductory text in Section II: Question 1, based on findings from SHI, and renumbered

• Revised 4 questions and 2 probes to be clearer (Section II: Question 5, 6, 7, Probes 5a – 5b; Section III: Question 11)

Appendix E: Food Recall Consent

• Revised What Is Involved section to refer to 6 people from 8 and removed in-person language

Appendix F: Manufacturer Cooking Instructions Consent

• Revised What Is Involved section to refer to 6 people from 8 and removed in-person language

Note: We did not provide Appendices G, H, and I because they were specific to conducting the groups in-person with COVID-19 related precautions in place. Appendix J was for IRB approval.