Information and communication
This chapter investigates how informed businesses feel about all regulations affecting them, and the most commonly used sources of information on food safety guidelines and regulations. It will also examine levels of engagement with the FSS news and alerts service and explore how businesses encourage customers to make healthier choices.
How informed businesses feel about regulations affecting their business
All businesses were asked how well informed they feel about regulations that affect their food business overall. It is important to note that all survey respondents identified themselves as the person in the business primarily responsible for food safety and therefore they were likely to be typically more informed about regulations than other staff members.
The majority of businesses (83%) felt either very or quite well informed about regulations affecting their business. Businesses that had a food hygiene or standards inspection in the past 12 months were more likely to feel informed about regulations affecting their business (89% vs 77% of those that had not had an inspection).
The most common reason that businesses reported not feeling informed about regulations included: they do not feel that the regulations are applicable to their business, they haven’t looked into it and a lack of contact from regulators.
Sources of information about food safety
Businesses were asked where they get information about food safety guidelines and regulations, food allergies and product recalls, as seen in Figure 4. Almost all (98%) cited at least one source, most commonly the local authority or district council (31%), followed by suppliers and the FSS website (25% for both).
Here is a visual only chart of: Bar chart showing sources of food safety guidelines and regulation. 31% got information from the local authority/district council, 25% their suppliers, 25% the FSS website, 19% a generic web search, 8% the environmental health website, 7% from trade bodies, 4% from a training provider
Please find more information provided in the detailed description and/or table below.
Bar chart showing sources of food safety guidelines and regulation. 31% got information from the local authority/district council, 25% their suppliers, 25% the FSS website, 19% a generic web search, 8% the environmental health website, 7% from trade bodies, 4% from a training provider
E2. Where do you get information about food safety guidelines and regulations, food allergies and product recalls? Base: All businesses (150). Responses less than 4% not charted.
The use of suppliers as a source of information about food safety guidelines and regulations was more common amongst small businesses (29% of those with less than 10 employees) than businesses with 10 or more employees (10%). In contrast, businesses with 10 or more employees were more likely to get information from a training provider than smaller businesses (10% vs 2%).
Use of the FSS website was more common amongst businesses that trade online (36% vs 20% of those that do not trade online) and businesses that had a food hygiene or standards inspection in the last 12 months (36% vs 12% of those that have not).
Subscription to the FSS news and alerts service
Businesses were asked if they have ever subscribed to the FSS news and alerts service. One-in-ten businesses were subscribed (11%), and over three-quarters were not subscribed (78%). Subscriptions were less common among businesses that received pre-packaged food or drink to be sold (4%).
Encouraging customers to make healthier choices
All businesses except wholesalers were asked what steps they had taken to help customers make healthier choices. Over a third (37%) of these businesses had taken steps to help customers make healthier choices in the last 12 months. Businesses that had taken steps were then asked which steps these were. The most common step was providing a wider range of healthier options (35 out of 48 businesses). This was followed by changes to ingredients or cooking methods (21 out of 48), promotions on food which is lower in calories, sugar, salt or fat (15 out of 48) and reducing portion sizes (14 out of 48).
Business experience of food safety processes and interventions
This chapter covers businesses’ experience of interventions undertaken in relation to food hygiene and food safety, and the clarity of communication relating to these events. It goes on to explore the mechanisms they have in place to respond to recall or withdrawal requests, including training procedures, and use of FSS template guidance.
Experience of food safety processes and interventions
As shown in Figure 5, over half of businesses (54%) had received an inspection by their local authority in the last 12 months. A third (33%) had received advice or training about meeting food safety standards or hygiene regulations. No businesses in the survey had experience of enforcement taken against their business.
Figure 5. Experiences of food safety processes and interventions
Here is a visual only chart of: Bar chart showing experiences of food safety processes and interventions in the last 12 months. 54% had a food hygiene or standards inspection, 33% received advise or training, 13% had a food sample taken, 12% had a food safety product recall or withdrawal, 11% registered or reregistered a food business premises. 1% voluntarily closed to make improvements following an inspection.
Please find more information provided in the detailed description and/or table below.
Bar chart showing experiences of food safety processes and interventions in the last 12 months.
54% had a food hygiene or standards inspection, 33% received advise or training, 13% had a food sample taken, 12% had a food safety product recall or withdrawal, 11% registered or reregistered a food business premises. 1% voluntarily closed to make improvements following an inspection.
D1. Which of the following has your business experienced or been involved in over the last 12 months? Base: All businesses (150).