Food Hygiene Rating Scheme Online Display in Wales: Research report
This report explores consumer expectations around the online display of Food Hygiene Ratings Scheme ratings and intends to inform the development of best practice.
This report explores consumer expectations around the online display of Food Hygiene Ratings Scheme ratings and intends to inform the development of best practice.
Report exploring regulators views about proposals to introduce mandatory online display of food hygiene ratings by food businesses in Wales.
Research from Food and You 2: Wave 5.
A risk assessment on the risk to UK consumers from exposure to SARS-CoV-2 via handling and/or consumption of products originating from UK wild/captive deer populations.
The Food Standards Agency (FSA), in association with Food Standards Scotland (FSS), commissioned this research to explore the knowledge, attitudes and behaviours of university students relating to food safety and security.
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 explores the journey that food takes from suppliers to end consumers in the community food provision sector in the UK, to understand what support community providers might need in relation to food safety.
This publication provides a summary of the Food Standards Agency’s (FSA) latest consumer insights tracker data.
This report summarises the findings from qualitative research with 30 small and micro Food Business Operators (FBOs) in England, Wales and Northern Ireland.
In this study we estimated how frequently Salmonella spp. were present in frozen, breaded or battered chicken products, intended to be cooked before consumption, on retail sale in the UK between April and July 2021.
Risk question: What is the risk in terms of allergy to UK consumers if sunflower oil is substituted in food with refined rapeseed oil without rapeseed being labelled on the packaging?
The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. This literature review was commissioned to inform the scope of the Kitchen Life 2 project.
Research from Food and You 2: Wave 2
This study outlines the methodology and results of a multi-criteria decision analysis (MCDA) used by the Food Standards Agency to rank thirteen foodborne pathogens in order of their detrimental effect on UK society.
The FSA is responsible for food safety across England, Wales and Northern Ireland. Ipsos MORI was commissioned to carry out research to understand current behavioural drivers and attitudes towards communicating food safety messages and how these may vary by audiences.
Consumer segmentation is a way of grouping consumers based on common characteristics. It is used by organisations, including the FSA, to better understand different groups and how to reach them.
The current Food Standards Agency guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. The microbiological team at the FSA has drafted a strategic review to understand whether there is an increased risk to freezing foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on common foodborne pathogens.
This package of evidence was put together to support the NHS (England) Hospital Food Review Panel’s consideration of food safety as part of the “root and branch” review of the food provided in NHS facilities for patients, visitors and staff.
Research into how food business operators in the meat, wine and dairy sectors views the FSA and its Official Controls.
Risk question: What is the risk of food, food contact materials, or food packaging being a source or transmission route of SARS-CoV-2 for UK consumers?
Research from wave five of the biennial Food and You consumer survey.
Research monitoring our marketing campaign activity.
The study investigated a range of foods to identify and quantify the level of N-nitroso compounds (NOC) formed during the manufacturing process. Measurement of apparent total nitroso compounds (ATNC) was used to screen for the presence of NOC and methodology developed to try and identify and quantity the NOC present. The levels of NOC found were low and unlikely to be a risk to health.