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Food Safety Management Evaluation Research FSA Board Presentation

Food Safety Management Evaluation Research FSA Board Presentation. Presented by: JIGSAW RESEARCH Andy Lack 12 December 2007. Research Method.

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Food Safety Management Evaluation Research FSA Board Presentation

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  1. Food Safety ManagementEvaluation ResearchFSA Board Presentation Presented by: JIGSAW RESEARCH Andy Lack 12 December 2007

  2. 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 businessesbetween 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

  3. 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% B&B/Hotel – 11% Retailer – 12% Other – 8% Role Owner – 48% Manager – 35% Head chef – 9% Other – 8%

  4. Operating Food Safety Management Systems

  5. % with FSM system in place (prompted) Care home/hospital – 98% Restaurant – 97% Pub – 94% B&B/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. 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

  7. Median time spent completing FSMS records Median minutes per day implementing FSMS (%) Pub – 9.5 mins Restaurant – 9 mins B&B/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

  8. 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 Too long About right 23% in Wales 17% in London What would you like to spend more time on? What takes too long? • Cleaning- Maintaining and checking temperatures- Training/ensuring staff understand • Paperwork: - Writing everything down - Time-consuming - “Over-recording” - Too much needs checking- Maintaining and checking temperatures: - Equipment (fridges etc) - Food/meals“A 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” 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

  9. 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 areas“We have more of a handle on what’s actually going on. It is kept on record, rather than someone having to remember, and so is easy to reference”“By using the book and showing them what’s 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

  10. 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?

  11. 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

  12. External assistance

  13. % 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

  14. 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

  15. 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

  16. Usefulness of External Assistance Usefulness of each type of assistance (%) Training Course Drop-in session 1to1 Coaching Seminar Q33a How useful would you say you found the xxx? Base: All who experienced each form of assistance

  17. Key Points

  18. 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

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