F&Y2 trends: Chapter 5: Eating at home

Introduction 

The FSA is responsible for protecting the public from foodborne diseases. The FSA gives practical guidance and recommendations to consumers on food safety and hygiene in the home. 

This chapter provides an overview of respondents’ knowledge and reported behaviours relating to food safety and other food-related behaviours between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023).

Cleaning

Handwashing in the home

The FSA recommends that everyone should wash their hands before they prepare, cook or eat food, after touching raw food and before handling ready-to-eat food.

Food and You 2: Wave 1-6

There were no notable differences in the percentage of respondents who reported that they always wash their hands before preparing or cooking food^(footnote), or immediately after handling raw meat, poultry, or fish^(footnote), between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 27).

Chilling

If and how respondents check fridge temperature

 Food and You 2: Wave 1-6

The FSA recommends that the inside of a fridge should be between 0-5 degrees Celsius. There were no notable differences in the percentage of respondents who reported the temperature of the inside of a fridge should be between 0-5 degrees Celsius, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 28)^(footnote). 

Food and You 2: Wave 1-6

There were no notable differences in the percentage of respondents who reported that they check the temperature of their fridge or do not need to as it has an alarm, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 29)^(footnote). 

Food and You 2: Wave 1-6 

The FSA recommends that people check the temperature of their fridge at least once a month. There was a slight increase in the percentage of respondents who reported that they, or someone else in their household, checks the temperature of their fridge at least once a month between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 30) **^(footnote).

Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) there were no notable differences in the percentage of respondents who reported that they check the temperature of their fridge using a method recommended by the FSA (Figure 31)^(footnote).

How and where respondents store raw meat and poultry in the fridge

The FSA recommends that refrigerated raw meat and poultry are kept covered, separately from ready-to-eat foods and stored at the bottom of the fridge to avoid cross-contamination.

Food and You 2: Wave 1-6 

Overall, there were no notable differences in how respondents reported storing raw meat and poultry between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). However, the percentage of respondents who reported storing raw meat and poultry away from cooked foods has fluctuated (49% in Wave 2 (November 2020 to January 2021), 38% in Wave 5 (April 2022 to July 2022)) and there has been a slight increase in the percentage of respondents who reported storing raw meat and poultry in a sealed container (Figure 32)**^(footnote). 

Food and You 2: Wave 1-6

There were no notable differences in where in the fridge respondents reported storing raw meat and poultry between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). Across all waves, around 6 in 10 respondents reported that they store raw meat and poultry at the bottom of the fridge, as recommended by the FSA, and over a third of respondents store raw meat and poultry in other areas of the fridge (Figure 33)^(footnote).

Cooking

Food and You 2: Wave 1-6

The FSA recommends that food is cooked until steaming hot and cooked all the way through. There were no notable differences the percentage of respondents who reported that they always cook food until steaming hot and cooked all the way through, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). Across all waves, around 8 in 10 respondents reported that they always cook food until steaming hot and cooked all the way through (Figure 34)^(footnote). 

Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were no notable differences in the percentage of respondents who reported that they never eat chicken or turkey when it is pink or has pink juices. Across all waves, around 9 in 10 respondents reported that they would never eat chicken or turkey when it is pink or has pink juices (Figure 35)^(footnote).

Reheating

Food and You 2: Wave 1-6

There were no notable differences in the methods respondents used when reheating food to know when it is ready to eat, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 36)^(footnote). 

Food and You 2: Wave 1-6

The FSA recommends that food is only reheated once. There were no notable differences in the number of times which respondents would reheat food, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). Across all waves, around 8 in 10 respondents reported that they would reheat food once (Figure 37)^(footnote). 

Leftovers

Food and You 2: Wave 1-6

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) there was a slight decrease in the percentage of respondents who reported that they would eat leftovers within 2 days, and a slight increase in the percentage of respondents who reported that they would eat leftovers after 2 days or longer (Figure 38)**^(footnote).  

Avoiding cross-contamination 

The FSA provides guidelines on how to avoid cross-contamination. The FSA recommends that people do not wash raw meat as this can spread harmful bacteria onto your hands, clothes, utensils, and worktops.

Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were a slight decrease in the percentage of respondents who reported that they never wash raw chicken**. Across all waves, around 6 in 10 respondents reported that they never wash raw chicken (Figure 39)^(footnote).  

Use-by dates

Respondents were asked about their understanding of the different types of date labels and instructions on food packaging, as storing food for too long or at the wrong temperature can cause food poisoning, use-by dates related to food safety and best before (BBE) dates relate to food quality.  

Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were no notable differences in the percentage of respondents who identified the use-by date as the information which shows that food is no longer safe to eat. Across all waves, over 6 in 10 respondents identified the use-by date as the information which shows that food is no longer safe to eat (Figure 40)^(footnote). 

Food and You 2: Wave 1-6

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were no notable differences in the percentage of respondents who reported that they always, occasionally, or never check use-by dates before they cook or prepare food. Across all waves, over 6 in 10 respondents reported that they always check use-by dates before they cook or prepare food (Figure 41)^(footnote).