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.
Online display of food hygiene ratings by food businesses in Wales
Report exploring regulators views about proposals to introduce mandatory online display of food hygiene ratings by food businesses in Wales.
Food and You 2 - Wave 5
Research from Food and You 2: Wave 5.
Qualitative assessment of the risk of SARS-CoV-2 to human health through food exposures to deer in the UK
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.
Exploring food behaviours in the UK student population: Interim findings
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.
Food Hygiene Rating Scheme (FHRS) Audit of Display and Business Survey 2021
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.
Qualitative research exploring community food provision
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.
Consumer insights tracker report: key findings from December 2021 to March 2022
This publication provides a summary of the Food Standards Agency’s (FSA) latest consumer insights tracker data.
Food Business Operators: Impact of a Changing Landscape
This report summarises the findings from qualitative research with 30 small and micro Food Business Operators (FBOs) in England, Wales and Northern Ireland.
A survey of Salmonella, Escherichia coli (E. coli) and antimicrobial resistance in frozen, part-cooked, breaded or battered poultry products on retail sale in the United Kingdom
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.
Rapid risk assessment on the risk of allergic reactions in UK consumers if sunflower oil is substituted with refined rapeseed oil
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?
Kitchen Life 2: Literature Review
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.
Food Hygiene Rating Scheme (FHRS) Food and You 2: Wave 2
Research from Food and You 2: Wave 2
Prioritising Foodborne Disease with Multi-Criteria Decision Analysis
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.
FSA consumer research to explore communications on food safety messaging
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.
FSA Consumer segmentation
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 effects of consumer freezing of food on its use-by date
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.
NHS (England) Hospital Food Review – FSA evidence package
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.
FSA and Official Controls: Research with food business operators
Research into how food business operators in the meat, wine and dairy sectors views the FSA and its Official Controls.
Qualitative risk assessment on the risk of food or food contact materials as a transmission route for SARS-CoV-2
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?
Food and You - Wave Five
Research from wave five of the biennial Food and You consumer survey.
Campaigns trackers: General perceptions and awareness about food safety
Research monitoring our marketing campaign activity.
Levels of N-nitroso compounds (NOC) in UK consumed foods
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.