Survival of SARS-CoV-2 on the surfaces of food and food packaging materials
A study to measure the rate of inactivation of the SARS-CoV-2 virus on the surface of various types of food and food packaging.
A study to measure the rate of inactivation of the SARS-CoV-2 virus on the surface of various types of food and food packaging.
The Food Hygiene Rating Scheme (FHRS) is designed to help consumers make more considered choices about where they eat out or shop for food by providing ‘at-a-glance’ information about the hygiene standards of food businesses found at the time of their last inspection by a local authority’s food safety officer.
This report summarises the findings from qualitative research with 30 small and micro Food Business Operators (FBOs) in England, Wales and Northern Ireland.
The Food Standards Agency with Ipsos UK carried out research in England, Wales and Northern Ireland to monitor consumer hand hygiene behaviour during the pandemic.
This report explores people’s experiences of Covid-19 to better understand how a new food environment created during the pandemic has impacted the public’s behaviours and preferences
This project will explore the survival of SARS-CoV-2 virus on the surfaces of various foods and food packaging materials at a range of temperatures, humidity levels and time periods representative of a retail environment.
The Food Standards Agency with Ipsos Mori and Bright Harbour carried out research in England, Wales and Northern Ireland to monitor the experience and behaviours of consumers when it comes to key food risks during the pandemic.
Risk question: What is the coronavirus risk to UK consumers via shellfish and crops grown on land treated with sewage sludge?