Following the introduction of new EU regulations, Safefood set out to uncover attitudes to, and awareness of, food safety culture among small food businesses on the island of Ireland
In March 2021, the European Commission updated its regulation on hygiene and safety of foodstuffs (Regulation (EU) 2021/382) (EU, 2021) to include new regulations on food safety culture (FSC). The new EU regulations say that all food businesses must put an appropriate food safety culture in place and have evidence of it. Committing to a culture of food safety excellence can help a Small Food Business (SFB) to not only remain compliant and reduce any nonconformities but also to enhance their business performance. In September 2024, Safefood concluded research into the current attitudes to, and awareness of, FSC among SFBs on the island of Ireland (IOI), and to identify the barriers to, and facilitators for, adopting a culture of food safety within the businesses. The research project was divided into four stages: a rapid review; group discussions; a consumer survey, and follow-up group discussions.
Rapid evidence assessment
The rapid review of available academic studies and grey literature (e.g. government reports) yielded 17 studies of food safety interventions. No intervention focused on FSC as a whole or addressed more than one component of FSC. Most studies aimed to improve knowledge among food handlers (such as proper handwashing techniques, cleaning practices and temperature control of food) which was found to be lacking across the food businesses. No sustained behavioural change was reported following any intervention, which suggests that interventions to improve food safety should be dynamic and ongoing if they are to ensure lasting change.
Stakeholder discussions
Thirty-three participants (10 external experts and 23 SFBs) from across the IOI were recruited to the study. Results indicated a general lack of awareness of FSC and current EU legislation relating to FSC. The following themes emerged:
- Understanding FSC as a strategic imperative
- Investing in FSC-focused capacity building
- Prioritising FSC alongside business survival
- Encouraging continuous communication on food safety
- Embedding a mindset of FSC culture
- Striking the balance between regulation, reassurance and safety.
Survey of owners, managers and operatives
A total of 459 respondents (34% from Northern Ireland and 66% from Ireland) from SFBs participated in the phone survey. They were asked to assess the FSC within their SFB using an FSC maturity index score with 9 FSC components. Participants had to be aged 18 years or over, work in an SFB (50 or fewer employees) on the IOI and be either the owner/manager or a staff member handling food. Results revealed that 79% of owners/ managers and operatives were aware of the term FSC. However, fewer (61%) were aware of the EU legislation on FSC. Overall, managers/owners and operatives all considered their food business had implemented a high standard of FSC (total mean FSC score 5.18/6).
According to FSC component scores, operatives believed everyone in their food business took on their responsibility to encourage safe food practices (highest component score 5.46/6). Owners/managers considered there was strong FSC leadership within their business (highest component score 5.24/6). The research identified the following areas needing improvement.
- For operatives: communication and information sharing about food safety practices throughout the business to ensure all staff meet expectations and address safety concerns (5.17/6).
- For owners/managers: inclusion of food safety in businesses management systems such as processes, policies and procedures (4.96/6).
Level 3 food safety and hygiene training was the highest level of training undertaken by most owners/ managers. This suggests there is an opportunity for further development and training. Both operatives and owners/managers preferred training formats that could be tailored to the needs of the business and delivered face-to-face.
Follow-up discussions
External experts (EE) and small food business (SFB) owners and managers who had participated in Stage 2 or 3 were re-contacted and invited to join a follow-up discussion. Twenty-one people including 9 EEs (Northern Ireland 7, Ireland 2) and 12 SFB owners/managers (Northern Ireland 6, Ireland 6) participated. Three themes emerged:
- Harnessing a holistic approach to FSC
- Cultivating a clear understanding of FSC
- Supporting SFBs with appropriate resources
Recommendations
The research project provided valuable insights at each stage on awareness, understanding, and practices in regard to food safety culture within small food businesses on the island of Ireland. The key recommendations that emerged are as follows:
1.A whole-systems approach for interventions on FSC is required. Proposed interventions should consider:
- An ongoing dynamic approach rather than a once-off intervention
- Sustained behaviour-change as the intended outcome
- The influence of novel incentives on FSC
- A range of teaching techniques, particularly demonstrations in the workplace and group discussions
- Including management staff in the target group
2.A multi-functional tool for FSC measurement, auditing, and research should be developed to better assess the cultural aspects of food safety. This could be achieved by:
- Planning in partnership between environmental health officers (EHOs) and SFBs
- Identifying proxy measures of FSC
- Linking business performance to overall FSC performance
3.Development of a business-to-business awareness-raising campaign for SFBs. Key messages should emphasise the importance of integrating FSC into management systems and communication within a business. The messages should consider:
a. Defining FSC and its importance
b. Dedicated training support and resources on FSC
c.Safefood as an information source and point of contact for SFBs
d.Promotion of level 3 and above food safety training to owners/ managers
4.Development of training courses on FSC, taking account of training preferences (such as on-site and interactive training), tailored to: a.
a.EHOs – FSC concept; its importance; how to assess it; and tools to support SFBs
b.SFB operatives – FSC concept; its importance; and how it is implemented within a business
c.SFB owners/managers – FSC concept; FSC as a strategic imperative; how to communicate FSC within their business; and how to implement it within a business through business systems
5.Integration of the FSC concept within existing FS training programmes and communications
6.Development of a practical resource area for EHOs and SFBs on the Safefood website (such as templates, multi-lingual resources, leadership role model examples, and case studies). This could be combined as part of the awareness-raising campaign
7.Promotion of a co-design approach for implementing a FSC within an SFB
8.Development of a live app chatbot, ping notifications and mapping of accredited food safety trainers to support SFBs with their FSC training needs and communication
9.Creation of an FSC network for SFBs and stakeholders, covering all aspects of FSC and incorporating many of the above recommendations
10.Proposal to implement a food hygiene rating scheme for Ireland
To read the full report please visit www.safefood.net/research
Image www.freepik.com
Comments