Thursday 2 July 2009

E03006: To identify and evaluate management issues likely to contribute to food safety control failure in food SMEs

Monday 5 April 2004

This research project aims to determine the most likely causes of outbreaks of foodborne illness or injury and the associated management issues in small food businesses.

Study Duration : March 2002 to August 2003

Contractor : University of Reading

Background

This project was commissioned to determine and evaluate the most likely causes of outbreaks of foodborne illness or injury and the associated management issues. Using a 'management issues listing', a proposal for the improved effectiveness of enforcement inspections will then be developed and trialed.

Research Approach

The study is divided into the following stages:

A literature review to determine the nature and significance of foodborne illness and injury and, where possible, the causative factors.
The collection of information from enforcement personnel and food business operators, through surveys and discussion groups, to determine the cause(s) or most likely causes of outbreaks of foodborne illness or injury and the associated management issues.
The identification of management issues linked with the cause(s) and most likely causes of outbreaks of food poisoning and to compile a ranked list for each issue and associated factors with a weighted 'score' for each ('management issues listing').
A survey of a representative cross section of food small and medium enterprises (SMEs) against the criteria detailed in the 'management issues listing'.
Discussion of the findings with 'focus groups' of enforcement personnel and food business operators, to refine the 'management issues listing' and to discuss and agree practical methods of implementation.
The development of recommendations for future enforcement approaches to improve the identification of potential food business management failures to allow timely and appropriate preventive action to be taken by enforcement personnel and by the food business operator.

Results and findings

Aims
This project was designed to provide a better understanding of the relationship between the management of small and medium sized food businesses and the potential development of food safety problems. It was considered that enforcement officers conducting inspections of food businesses, as well as identifying food safety factors, might be able to assess management issues which could contribute to future food safety problems.

Approach
By systematically evaluating the relationship between food safety factors and management issues, the research aimed to identify whether enforcement could be more effectively targeted to reduce the risk of food safety problems. Management issues and food safety factors were collated from published sources and identified through interviews with food businesses and enforcement officers. A questionnaire to assess food businesses was then developed. 170 questionnaires were successfully completed by enforcement officers from 11 authorities in England after programmed food hygiene inspections of food businesses.

Outcomes
Statistical analysis showed that the management of a business is likely to influence the presence of food safety risk factors in the business. In general, those businesses perceived as having poor responses to the management issues were also those that scored low on food safety factors. When the businesses were considered by type (caterers, institutions, retailers and public houses), it was evident that for most issues institutions (e.g. care homes, schools or hospitals) displayed higher mean management scores than other categories of business as well as showing the best scores for food safety risk factors. Nearly all management questions showed a correlation with the overall food safety score used in the analysis. This suggests that the management issues which had been identified and used were nearly all good indicators of the likely standard of food safety within the business. When analysed by business type, there was variation in the extent of the correlation, but because of the small sample size numbers in each group these results have to be treated with some caution.
Five indices which combined management questions relating to knowledge, organisation, communications and behaviour/personal were developed. When analysed together, the knowledge index alone was sufficient to explain substantial variability in the food safety score. Those questions that related most to the food safety score were �How confident are you that management and staff in the food business have sufficient expertise?�; �Does the food business operate continuous learning?�, and �How confident are you that the food business appreciates the overall risk inherent in its business?�

Significance
Although validation is necessary to confirm the results found, the results suggest that the questionnaire could be developed further to assess management issues within food establishments. The research also indicates that the Agency could usefully work to increase the knowledge and understanding of SME food businesses as this is likely to have a positive impact on food safety.

Dissemination information

The final report is available from the Agency's Information Centre.
To obtain a copy, please contact the Enquiry Desk, Information Services, Food Standards Agency (tel: 020 7276 8181/8182 or email: infocentre@foodstandards.gsi.gov.uk )

Contact : For any enquiries concerning this research project, please contact the relevant Programme contact or email: science@foodstandards.gsi.gov.uk For further information on enforcement issues please select this link

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E03006: To identify and evaluate management issues likely to contribute to food safety control failure in food SMEs

Background

Research Approach

Results and findings

Dissemination information

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