Food Safety Management Evaluation Research FSA Board Presentation

1
Food Safety ManagementEvaluation ResearchFSA
Board Presentation

• Presented by JIGSAW RESEARCH
• Andy Lack
• 12 December 2007

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Research Method

• 20-minute telephone (CATI) interviews conducted
  with person with responsibility for food safety
  requirements within caterer or retailer (usually
  owner, manager or head chef)
• Extra semi-structured questions included and each
  questions asked to a random selection of 100
  respondents (to understand some of the issues in
  more detail)
• 1,143interviews were carried out with small
  businesses between 5th and 20th July 2007
• Sample came from three sources
• Local Authorities 781 interviews (with
  businesses experiencing an LA intervention)
• FSA 177 interviews (with businesses experiencing
  an FSA intervention)
• Free-found sample (de-duplicated against LA and
  FSA lists) in order to identify businesses with
  no intervention

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Sample Profile 1,143 interviews

• Range of different respondent and business types
  included in the research

Ownership Private - 83 Franchise - 3 Chain -
8 Public sector/charity 6
Size (no. of employees) 1 - 5 2-5 - 38 6-10 -
22 Over 10 - 31
Caterer Type Restaurant 31 Take-away
14 Care home/hospital/nursery 12 Pub
13 BB/Hotel 11 Retailer 12 Other 8
Role Owner 48 Manager 35 Head chef
9 Other 8
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Operating Food Safety Management Systems
5
with FSM system in place (prompted)
Care home/hospital 98 Restaurant 97 Pub
94 BB/Hotel 90 Take-away 90
Q9 A Food Safety Management System consists of
written procedures about food safety that show
how to prepare food safely as well as covering
cleaning and how to maintain good hygiene. This
would also include keeping some records that show
this is happening. Based on this description,
would you say your business has an FSMS in place?
Base All respondents 1143
6
Reasons for NOT having an FSMS
The most common stated reason for not having an
FSMS is that it is not relevant to their business
Verbatim comments
I sell loose foods like potatoes and vegetables,
so theres no need to keep raw and cooked food
apart. None of that applies to me

• Believe its not appropriate (31)
• Business too small
• Nothing cooked/prepared on premises (e.g.
  greengrocers)
• Retail outlets
• Bed breakfast family businesses
• Dont see need for it (10)
• Already have a system/know procedures based on
  log-term practice
• Common sense
• No staff to delegate to/train
• Planning to get an FSMS/Want an FSMS/Not got
  round to it yet (10)
• Not aware of FSMS (9)
• Follow other systems/guidelines (5)
• Too time consuming/too much paperwork (4)

I believe in training staff first in the
practical work, not the paperwork
I want to get one but I dont know where to get
one
It is all common sense. I dont need it for this
household, as it is not a catering business, it
is just a BB
Me and two other staff who have been with me
since we opened. Its all done verbally
Q26 Why do you not have an FSMS in place?
Base All without an FSMS 81
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Status of FSMS
Over three-quarters of those with an FSMS say it
is fully implemented (72 of the total sample)
Status of FSMS
Q13 Would you say your FSMS is fully or
partially implemented? What would you like to
add to make it fully implemented
Base All with partial FSMS 243
Base All with an FSMS 1062
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Median time spent completing FSMS records
Median minutes per day implementing FSMS ()
Pub 9.5 mins Restaurant 9 mins BB/Hotel 7
mins Care home/hospital 7.5 mins Take-away
7.5 mins
Q16a RECALLS How long do staff spend in an
average day completing FSMS records?
Base All with an FSMS and agreed to be
recontacted 871
9
Daily activities completing FSMS records
Verbatim comments

• Key themes
• Checking recording temperatures
• Cleaning
• Incident recording
• Recording actions in log/diary
• Checking and monitoring food, equipment and
  working areas
• Maintaining separation of raw and cooked
• Other aspects of implementation
• Daily/continual
• Integral to everything that is done in the kitchen

Checking time, checking all utensils, that
fridges are working, temperature records,
delivery records, cooking and cooling of foods
and hot holding display
Their entire job. Everything they do is
concerned with that issue
Checking the fridges, thats the main thing
ensuring they are clean and tidy and we are
rotating the stock
Fully completing any required documents and
filling out the diary
Temperature checks on stock to ensure food is
fresh, probing food to make sure it is cooked
properly
Q16a What sorts of things are your staff
recording and why does it take that amount of
time?
Base All with an FSMS
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Evaluation of time taken
Around 9 in 10 think that the time taken is about
right, but one in ten think it takes too long
time spent on implementing FSMS daily is
Not enough
About right
Too long
23 in Wales 17 in London
What would you like to spend more time on?
What takes too long?

• Paperwork - Writing everything down -
  Time-consuming - Over-recording - Too
  much needs checking- Maintaining and checking
  temperatures - Equipment (fridges etc) -
  Food/mealsA lot of these systems are a good
  idea, but 9 out of 10 chefs have the sense to do
  these things without a system in place. The
  people that these are designed to control never
  get caught anyway

• Cleaning- Maintaining and checking
  temperatures- Training/ensuring staff understand

Q17RECALL Do you think the time it takes daily
is? Q17SS What do you think takes too long/would
you like to spend more time on?
Base All with an FSMS and agreed to be
recontacted 871
11
Whether FSMS has changed food management for the
better or worse
More than two thirds say food safety management
has improved since implementation. None say it
has got worse
Better/Worse since implementation?

• Ways FSMS has improved food safety management
• More organised, more logical
• Clearer what to do/what needs doing
• Easier to understand for all staff
• Easier to manage/organise/control
• Increased awareness/practice of personal hygiene
• Records are valuable
• Can demonstrate/show/prove
• Covered in case of inspection
• Removes confusion/uncertainty/grey areasWe have
  more of a handle on whats actually going on. It
  is kept on record, rather than someone having to
  remember, and so is easy to referenceBy using
  the book and showing them whats required from
  the book, it helps make staff more aware

Q20 Overall, do you think the way this business
manages food safety has changed since
implementation of FSMS?Q20SS In what ways is it
better?
Base All with an FSMS 1062
12
Overall attitudes to FSMS
Agreeing with each statement
Base FSMS Operators 1062 FSMS Non-operators
81
Q25/30 How much do you agree/disagree with each
statement?
13
Overall impact on business effectiveness FSMS
operators
Seven in ten agree that their business has become
more effective with the introduction of FSMS

Taking everything into consideration I feel
having an FSMS has increased the effectiveness of
the business

• Why it has increased the effectiveness of the
  business - Wide range of reasons -
  Smoother/more consistent running - Enhanced
  efficiency and productivity - Stock
  control/less waste - Tidier/cleaner/healthier
  /safer - Better trained staff/staff
  awareness - Customer confidence/retention
  - Reassurance/security/confidence in compliance
  and risk management

By keeping everything under control, everything
is more effective
The customers see that things are better which
gives them confidence
It is a more healthy environment to work in
Staff are now more aware of what they have to do
Q25K How much do you agree or disagree with
each statement? Q25KSS In what ways has it
increased the effectiveness of the business?
Base All with an FSMS 1062
14
External assistance
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Receiving Packs
Over three-quarters have received a pack of some
description. Over half of those without an FSMS
in place have not received a pack

Q5 Have you received any of the following packs
in the past?
Base All respondents 1143
16
Usefulness of FSMS packs
All packs are considered useful, with 65 rating
SFBB as very useful
Total Useful 92 86 88

Q35 How useful did you find the (..) in
helping to implement an FSMS?
Base All who have an FSMS and received each type
of pack
17
Use of external assistance
Over half attended a training course in person
since January 2006

Q31a Which of the following, if any, have you
used or attended (since Jan 06) to help you with
the implementation of food safety management
procedures?
Base All respondents 1143
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Usefulness of External Assistance
Usefulness of each type of assistance ()
Training Course
1to1 Coaching
Seminar
Drop-in session
Q33a How useful would you say you found the xxx?
Base All who experienced each form of assistance
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Future uptake of assistance
Likely
Likely if had it before

88 72 59 54 50
88 78 79 74 68
Q39a How likely would you say you are to
attend, use or request any of the following in
the next 2 years to help with Food Safety
Management?
Base All respondents 1143
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Price willing to pay (among those likely to take
up assistance type)
There is more willingness to pay for face-to-face
support than DVDs/packs

• Sub-group differences
• The larger the business the more willing they are
  to pay a higher fee
• Those with an FSMS in place are more wiling to
  pay a higher fee than those without an FSMS

Q39b How much do you think you would be
prepared to pay for this support?
Base All likely to take up in next 2 years (n in
brackets)
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Local Authority Scoring Schemes
34 claim they have a local scoring scheme
(rising to 46 if we exclude dont knows).
Most (57) claim the scheme encouraged them to
have an FSMS
with an LA scoring scheme

• Among those with an LA scoring scheme (n394)
• 46 claim the scheme encouraged them a lot to
  have an FSMS
• While a further 11 claim the scheme encouraged
  them a little to have an FSMS
• 36 said it had no impact
• 8 couldnt remember
• Those most likely to be influenced by a local
  scheme are
• Caterers (esp. restaurants, pubs and Care
  home/hospitals)
• No other differences

Q42 Is there a scores on the door scheme to
publicise the results of EHO inspections in your
area? Q43 If yes, did this scheme encourage you
to have an FSMS?
Base All respondents 1143
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Local Authority Food Hygiene Awards
34 also claim their LA has Food Hygiene awards
(rising to 47 if we exclude dont knows).
Most (53) claim the awards have encouraged them
to have an FSMS
with an LA FH award

• Among those with an LA scoring scheme (n393)
• 38 claim the scheme encouraged them a lot to
  have an FSMS
• While a further 15 claim the scheme encouraged
  them a little to have an FSMS
• 42 said it had no impact
• 6 couldnt remember
• Those most likely to be influenced by local
  awards are
• Those outside England
• Take-aways

Q42 Is there a scores on the door scheme to
publicise the results of EHO inspections in your
area? Q43 If yes, did this scheme encourage you
to have an FSMS?
Base All respondents 1143
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Key Points
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3 Key Points

• Training and one-to-one coaching seen as most
  useful forms of external assistance for small
  businesses
• Overall, FSM systems appear to have been widely
  adopted amongst small businesses in the
  catering/retail sector
• Two-thirds of businesses with a FSMS believe food
  safety management is better since FSMS
  implementation
• Almost universal agreement among FSMS adopters
  that a FSMS gives them confidence in the area of
  food safety management
• 70 of these same businesses also believe that
  adoption of the FSMS has improved business
  effectiveness