The Risk-behaviour map is a document intended to aid access to and transfer of key data between research groups in the European project Safeconsume. The map covers only steps from retail to consumption for the case studies in Safeconsume where the consumer can reduce risk for foodborne infection (CCHs, Critical Consumer Handling). The map contains information about observed/reported behaviours that can affect risk for foodborne infection divided by country, consumer group, pathogen, food and step in the journey from retail to consumption. Details about data collection is given in: Skuland, S.E., Borda, D., Didier, P., Dumitras¸cu, L., Ferreira, V., Foden, M., Langsrud, S., Maître, I., Martens, L., Møretrø, T., Nguyen-The, C., Nicolau, A. I., Nunes, C., Rosenberg, T. G., Teigen, H. M., Teixeira, P., Truninger, M., 2020. European Food Safety: Mapping Critical Food Practices and Cultural Differences in France, Norway, Portugal, Romania and the UK, in: Skuland, S.E. (Ed.). SIFO report, Oslo. ODA Open Digital Archive: European food safety: Mapping critical food practices and cultural differences in France, Norway, Portugal, Romania and the UK (oslomet.no) Questions about the RM-map can be raised to the SafeConsume project coordinator: Solveig.langsrud@nofima.no Variable list: Name Description CCH/Critical steps Identification of the step and flow diagram the entry belongs to: The step in the flow diagram where the consumer through actions or choices can significantly reduce risk of foodborne infection The CCHs/critical steps belong to one of the following processes: Poultry and vegetables (PVF), Eggs (EGG), Shellfish (SHE), Ready-to-Eat (RTE). Each step is accompanied by the principle of risk reducing effect: Food choice: Buy or eat food with lower risk (e.g avoid buying food if not stored properly in shop, buying pasteurised products, choosing to eat food before use-by-date). Applies to all pathogens. Inhibit growth: Storing ready-to-eat food at cool temperature and consume within expiration date or adding preservatives. Applies to Listeria and Salmonella Wash/Remove: Wash vegetables and fruit. Applies to all pathogens Kill/Heat: Heat treatment to kill pathogens, freezing (Campylobacter) Personal hygiene: Avoid cross-contamination through hand washing or not touching food. Not preparing food when sick Hygiene: Avoid cross-contamination through washing surfaces and using clean utensils Cause or sources Description of causes and sources for the hazard to occur (presence, survival, transfer or growth of pathogen). See Appendix 3 for details Consumer Id Unique identifier of consumer. Pathogen The pathogen(s) that are relevant for the specific CCH/critical step Expert opinion: Effect on pathogen Effect of behaviour on the hazard estimated by a team of microbiologists. Effect on pathogen The effect on pathogen is an estimate of the change in the level of viable pathogens as a direct or indirect consequence of the behaviour, action or process. Consumer group, education, income, rural/urban and country When applicable, demographic data associated with the entry. Classification Name Attributes Classification, llist of codes/units CCH/Critical step Predefined, multiple choices EGG 1 Food choice EGG 3.2 Hygiene EGG 4a Inhibit growth EGG 4b Inhibit growth EGG 5.1 Hygiene EGG 5.2 Personal hygiene EGG 6a Kill EGG 6b Kill EGG 6c Food choice EGG 6c Inhibit growth EGG 7.3 Inhibit growth EGG 8.3 Inhibit growth EGG 9.1 Inhibit growth EGG 11.3 Inhibit growth PVF 1.1 Food choice PVF 1.2 Food choice PVF 2.1 Inhibit growth PVF 3a Inhibit growth PVF 3a Kill PVF 3b Inhibit growth PVF 5.1 Personal hygiene PVF 5.2 Personal hygiene PVF 6.1 Kill PVF 7a Wash/Remove PVF 7b Personal hygiene PVF 7b Wash/Remove PVF 8b Hygiene PVF 8b Personal Hygiene PVF 9.1 Hygiene PVF 10.1 Hygiene PVF 11.1 Inhibit growth PVF 11.2 Inhibit growth RTE 1.1 Food choice RTE 3.1 Inhibit growth RTE 6.1 Inhibit growth RTE 4b Personal hygiene RTE 5.2 Hygiene RTE 5.2 Personal hygiene RTE 6.1 Inhibit growth RTE 7.1 Inhibit growth RTE 7.2 Personal hygiene SHE 1.1 Food choice SHE 7.1 Kill No risk Not designated to CCH Causes/sources Free text Consumer ID Free text Pathogen Predefined, multiple choice Salmonella: S. Enterica Campylobacter: C. jejuni Listeria: Listeria monocytogenes Norovirus Toxoplasma: Toxoplasma gondii Expert opinion: Effect on pathogen Predefined High reduction: This behaviour will have a high reduction on the level of pathogens on food/surfaces/hands Median reduction: This behaviour will reduce the level of pathogens on food/surfaces/hands No effect: This behaviour will most likely not have a significant effect on the level of viable pathogens (< 1 log10 reduction/increase or less than 10 cells/particles transfer) For food choice: Random choice is rated as no effect Median increase: This behaviour will lead to a higher number of pathogens High increase: This behaviour will significantly increase the number of pathogens on food/surfaces/hands Effect on pathogen comment Free text Consumer group Predefined Elderly; >70 years, men and women Pregnant women; immunocompromized Young family: Couples (married or cohabitant) where the women is pregnant or living with their own child(ren) (including stepchildren and adopted children) aged less than 12 months Young, single man: Men age 20-29, Living alone or with flatmates Other: Consumers not belonging to the defined groups Educational level Predefined Basic Secondary Tertiary Not given Living area Predefined Rural Urban Income Predefined Low Median High Country Predefined Portugal, France, Romania, UK, Norway, Hungary,

More details about the dataset can be achieved from the authors