Project finds low awareness of food safety culture in Ireland

Research in Ireland has uncovered a lack of awareness and understanding around food safety culture.

The project investigated food safety culture in small businesses on the island of Ireland. These firms are small to medium-sized enterprises (SMEs) with no more than 50 employees.

It was conducted by Ulster University Business School, on behalf of Safefood. Safefood is an agency that promotes awareness and knowledge of food safety and nutrition issues in Ireland.

In March 2021, the European Commission updated the regulation on hygiene and safety of foodstuffs to include food safety culture. New rules state that all food businesses must put an appropriate food safety culture in place and have evidence of it. In 2025, the EU will verify member state compliance with food safety culture requirements via an overview report.

Thirty-three participants from across Ireland were recruited to the study. Results indicated a general lack of awareness of food safety culture and the related EU legislation.

Interpreting survey results
A total of 459 respondents from small food businesses participated in a survey. They were asked to assess the food safety culture within their company using 11 components.

Results revealed that 79 percent of owners/managers and operatives were aware of the term food safety culture. However, only 61 percent were aware of the related EU legislation.

Operatives believed everyone in their food business took on their responsibility to encourage safe food practices. However, 20 percent of operatives and 8 percent of owners/managers reported having no food safety and hygiene training.

Nine experts and 12 business owners participated in a follow-up discussion. Emerging themes included cultivating a clear understanding of food safety culture and supporting businesses with appropriate resources.

In terms of survey results, there was a belief that the term food safety culture was being confused with food hygiene practices. More positive relationships between EHOs and small companies would also be welcomed.

A review of 17 food safety studies showed that knowledge training and workplace demonstrations led to the best improvements. Regular staff training over longer time periods gave good results. However, when training stopped, staff returned to their previous behaviors. Improved knowledge did not guarantee improved behavior on food safety.

Role of food hygiene rating system
Stakeholder discussion groups and interviews were held with 33 food safety experts and owners/managers of small food businesses.

Many experts believed there was a lack of awareness of food safety culture among the staff of small firms. Key challenges include staffing difficulties and related costs, including recruiting and keeping staff, as well as finding time and money to train them.

Barriers included no clear definition or measurement of food safety culture, limited refresher training, food safety culture not viewed as a priority or necessity, and the technical language used in food safety plus English not being the first language of some employees.

Apart from four small businesses involved in food production, 19 owners had not heard the term food safety culture. This was because during audits with bodies such as the British Retail Consortium (BRC) and Safe and Local Supplier Approval (SALSA) firms involved in food production need to show evidence of food safety culture.

Issues raised included online training not covering everything, increased business costs, difficulty finding a reputable trainer on food safety culture, and no food hygiene rating system operating in Ireland.

Small businesses believed that a food hygiene rating scheme would enhance food safety culture. Such a score could also be built on to include culture. The Food Safety Authority of Ireland (FSAI) recently announced it is looking into creating a food hygiene rating system.

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Source: https://www.foodsafetynews.com/2025/01/project-finds-low-awareness-of-food-safety-culture-in-ireland/