KL2: Appendix
Kitchen Life 2 technical report appendix.
Table 5: Behaviours explored in the study
| Category | Behaviour | Context | Risk rating (footnote 1) |
|---|---|---|---|
| Cleaning | Not washing hands/only rinsing hands | After preparing raw eggs | Medium |
| Cleaning | Not washing hands/only rinsing hands | Before handling/eating read to eat food | Medium |
| Cleaning | Not washing hands/only rinsing hands | After touching uncooked MFP | High |
| Cleaning | Not washing hands/only rinsing hands | After toilet and other breaks | High |
| Cleaning | Not washing hands/only rinsing hands | When beginning food prep/cooking/eating (for example, entering kitchen) | Very Low |
| Cleaning | Not washing hands/only rinsing hands | After putting waste into (internal) kitchen bin | Medium |
| Cleaning | Not washing hands/only rinsing hands | After touching a personal electronic device (PED) | Low |
| Cleaning | Not washing hands/only rinsing hands | After touching face/mouth | Very Low |
| Cleaning | Not washing hands/only rinsing hands | After handling a pet | Low |
| Cleaning | Not washing hands/only rinsing hands | After handling (raw) pet food | Medium |
| Cleaning | Using a tea towel that has not been cleaned or dried | After handwashing | Medium |
| Cleaning | Not cleaning surfaces or cleaning surfaces without product | After food preparation (excluding MFP) | Low |
| Cleaning | Not cleaning surfaces or cleaning surfaces without product | After MFP preparation | High |
| Cleaning | Rinsing with water only, or not cleaning | After food preparation (excluding MFP) | Low |
| Cleaning | Using the same boards for MFP and other foods | After MFP preparation | High |
| Cleaning | Not washing fruits and vegetables | Before cooking or consuming | Low |
| Cleaning | Not washing/washing bagged salad (depending on the instructions on bag) | Preparing bagged salad | Very low |
| Cleaning | Washing MFP | Preparation of MFP | Medium |
| Cleaning | Washing ready to eat foods | Before consuming | Medium |
| Handling | Touching mouth/face/etc. | While preparing food | Low |
| Handling | Wiping hands on clothing/tea towels instead of washing | While preparing food | High |
| Handling | Not washing or using different utensils for raw MFP and other | While preparing MFP | High |
| Handling | Not washing or using different chopping boards for raw MFP and other | While preparing MFP | High |
| Handling | Using PED while preparing food | While preparing food | Low |
| Handling | Dropping food and picking it up for cooking or consumption | While preparing food | High |
| Handling | Placing ready-to-eat food on non-food contact surfaces for example, worktop, stovetop | While preparing food | Low |
| Cooking | Defrosting food at room temperature | Immediately before cooking/consuming the food | Medium |
| Cooking | Not checking cooking instructions | When cooking | High |
| Cooking | Using risky behaviours to check that food is cooked (for example, tasing the food or using utensils which are then used when the food is cooked/eaten) | When cooking | High |
| Cooking | Not checking use by date or using food past use-by-date | Before cooking (or consuming food) | High |
| Cooking | Eating leftovers at room temperature/not reheating until piping hot | When cooking | High |
| Storing food | Storing perishable foods outside of a fridge | For foods that require refrigeration | High |
| Storing food | Storing uncooked meats with other foods (in fridge) | When MFP is in sealed container | Low |
| Storing food | Storing uncooked meats with other foods (in fridge) | When MFP is not in sealed container | High |
| Storing food | Storing foods past use by date | - | Low |
| Storing food | Storing food at incorrect temperature | - | High |
| Consuming food | Not checking use by date or using food past use by date | Before consuming food (or cooking food) | High |
Achieved sample
The achieved sample for households and FBOs are shown in Table 6 and 7 below. Quota sampling was used, based on a range of sample characteristics and using separate screening documents for households and FBOs. For households, some sample characteristics were at a total household level, whereas others focused on the lead participant who would take part in the survey and interviews. This mix ensured social and individual influences on behaviour could be accounted for. For FBOs, sample characteristics focused exclusively on firmographic information. Interviews were only undertaken with the owner or manager of the business.
Table 6: Achieved sample for household (n=70)
| Characteristic | Sample frame (household structure) | Minimum Quota | Achieved |
|---|---|---|---|
| Household structure | Couples | 10 | 13 |
| Household structure | Families (at least 1 child under 5 years) | 10 | 15 |
| Household structure | Families (children 5 years and over) | 10 | 15 |
| Household structure | Living alone | 10 | 17 |
| Household structure | Multi-occupancy | 10 | 10 |
| Gender of lead participant (footnote 2) | Female | 25 | 40 |
| Gender of lead participant | Male | 25 | 30 |
| Age of lead participant | 20-35 | 10 | 25 |
| Age of lead participant | 36-45 | 10 | 29 |
| Age of lead participant | 46-55 | 10 | 9 |
| Age of lead participant | 56+ | 10 | 7 |
| Household income (footnote 3) | Less than £26,000 | 15 | 16 |
| Household income | £26,000 or above | 20 | 54 |
| Ethnicity of lead participant | White/White British | 20 | 52 |
| Ethnicity of lead participant | Black/Black British | 5 | 6 |
| Ethnicity of lead participant | Asian/Asian British | 5 | 7 |
| Ethnicity of lead participant | Other | None set | 4 |
| Ethnicity of lead participant | Declined to answer | None set | 1 |
| Location | England | 30 | 63 |
| Location | Wales | 5 | 3 |
| Location | Northern Ireland | 5 | 4 |
| Household diet (footnote 4) | Eats meat | 40 | 66 |
| Household diet | Eats fish but not meat | 5 | 5 |
| Household diet | Vegetarian | 5 | 6 |
| Household diet | Vegan | 5 | 6 |
| Whether food hypersensitivity in household | Yes | 10 | 13 |
| Whether food hypersensitivity in household | No | Not set | 57 |
Table 7: Achieved sample for FBOs (n=31)
| Characteristic | Sample frame | Minimum Quota | Achieved |
|---|---|---|---|
| Service model | Eat in only | 5 | 7 |
| Service model | Eat-in and Takeaway | 10 | 17 |
| Service model | Takeaway only | 5 | 7 |
| FBO type | Restaurant | 5 | 12 |
| FBO type | Café | 5 | 9 |
| FBO type | Takeaway | 5 | 5 |
| FBO type | Home catering | 3 | 2 |
| FBO type | Institution (for example, school, care home) | 3 | 1 |
| FBO type | Deli | None set | 1 |
| FBO type | Pub | None set | 1 |
| FHRS rating | 4-5 | 10 | 28 |
| FHRS rating | 0-3 | 5 | 3 |
| Size of business | 0 to 5 staff members | 10 | 20 |
| Size of business | 6 to 10 staff members | 5 | 6 |
| Size of business | Over 10 members of staff | 5 | 5 |
| Location | England | 15 | 31 |
| Location | Wales | 5 | 0 |
| Location | Northern Ireland | 5 | 0 |
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Assigned by the FSA’s risk assessment team according to the perceived level of microbiological risk that a behaviour poses in relation to foodborne disease. Ratings range from ‘very low’, ‘low’, ‘medium’, ‘high’ and ‘very high’.
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The lead participant is the individual who was interviewed and surveyed as part of the KL2 study
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In multi-occupancy households, such as shared accommodation, the income of the lead participant was used.
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where a household member had different dietary preferences, this was also recorded