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Food and You 2: 2020-2023 trends report

F&Y2 trends: Chapter 5: Eating at home

This chapter provides an overview of respondents’ knowledge and reported behaviours relating to food safety and other food-related behaviours between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023).

Last updated: 7 December 2023
Last updated: 7 December 2023

Introduction 

The FSA is responsible for protecting the public from foodborne diseases. The FSA gives practical guidance and recommendations to consumers on food safety and hygiene in the home. 

This chapter provides an overview of respondents’ knowledge and reported behaviours relating to food safety and other food-related behaviours between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023).

Cleaning

Handwashing in the home

The FSA recommends that everyone should wash their hands before they prepare, cook or eat food, after touching raw food and before handling ready-to-eat food.

Figure 27. The percentage of respondents who always wash their hands.

A line graph showing the percentage of respondents who always wash their hands before starting to prepare or cook food and immediate after handling raw meat, poultry or fish, between Wave 1 and Wave 6.
Before starting to prepare or cook food Immediately after handling raw meat, poultry or fish
W1: Jul-20 to Oct-20 77 87
W2: Nov-20 to Jan-21 76 89
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 73 87
W5: Apr-22 to Jul-22 74 88
W6: Oct-22 to Jan-23 72 87

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Food and You 2: Wave 1-6

There were no notable differences in the percentage of respondents who reported that they always wash their hands before preparing or cooking food (footnote 1), or immediately after handling raw meat, poultry, or fish (footnote 2), between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 27).

Chilling

If and how respondents check fridge temperature

Figure 28. The percentage of respondents who think that the inside of a fridge should be between 0-5 degrees Celsius.

A line graph to show the percentage of respondents who think the inside of a fridge should be between 0 and 5 degrees Celsius between Wave 1 and Wave 6.
Between 0 and 5 degrees C
W1: Jul-20 to Oct-20 61
W2: Nov-20 to Jan-21 60
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 62
W5: Apr-22 to Jul-22 59
W6: Oct-22 to Jan-23 61

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 Food and You 2: Wave 1-6

The FSA recommends that the inside of a fridge should be between 0-5 degrees Celsius. There were no notable differences in the percentage of respondents who reported the temperature of the inside of a fridge should be between 0-5 degrees Celsius, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 28) (footnote 3)

Figure 29. The percentage of respondents who check the temperature of their fridge.

A line graph showing the percentage of respondents who check the temperature of their fridge between Wave 1 and Wave 6
Yes/it has an alarm if it is too hot or cold
W1: Jul-20 to Oct-20 59
W2: Nov-20 to Jan-21 63
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 58
W5: Apr-22 to Jul-22 59
W6: Oct-22 to Jan-23 61

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Food and You 2: Wave 1-6

There were no notable differences in the percentage of respondents who reported that they check the temperature of their fridge or do not need to as it has an alarm, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 29) (footnote 4)

Figure 30. The percentage of respondents who check the temperature of their fridge at least once a month.

A line graph showing the percentage of respondents who check the temperature of their fridge at least once a month between Wave 1 and Wave 6
At least once a month
W1: Jul-20 to Oct-20 75
W2: Nov-20 to Jan-21 77
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 84
W5: Apr-22 to Jul-22 80
W6: Oct-22 to Jan-23 82

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Food and You 2: Wave 1-6 

The FSA recommends that people check the temperature of their fridge at least once a month. There was a slight increase in the percentage of respondents who reported that they, or someone else in their household, checks the temperature of their fridge at least once a month between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 30) ** (footnote 5).

Figure 31. The percentage of respondents who check the temperature of their fridge using a recommended method.

A line graph showing the percentage of respondents who check the temperature of their fridge using a recommended method between Wave 1 and Wave 6
Check the temperature using a recommended method
W1: Jul-20 to Oct-20 85
W2: Nov-20 to Jan-21 85
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 86
W5: Apr-22 to Jul-22 87
W6: Oct-22 to Jan-23 86

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Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) there were no notable differences in the percentage of respondents who reported that they check the temperature of their fridge using a method recommended by the FSA (Figure 31) (footnote 6).

How and where respondents store raw meat and poultry in the fridge

The FSA recommends that refrigerated raw meat and poultry are kept covered, separately from ready-to-eat foods and stored at the bottom of the fridge to avoid cross-contamination.

Figure 32. How respondents store raw meat and poultry in the fridge.

A line graph showing how respondents store raw meat and poultry in the fridge between Wave 1 and Wave 6
In its original packaging Away from cooked foods In a sealed container Covered with film/foil On a plate
W1: Jul-20 to Oct-20 61 43 28 28 14
W2: Nov-20 to Jan-21 61 49 33 31 14
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 59 43 30 29 11
W5: Apr-22 to Jul-22 57 38 30 29 12
W6: Oct-22 to Jan-23 61 47 36 32 13

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Food and You 2: Wave 1-6 

Overall, there were no notable differences in how respondents reported storing raw meat and poultry between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). However, the percentage of respondents who reported storing raw meat and poultry away from cooked foods has fluctuated (49% in Wave 2 (November 2020 to January 2021), 38% in Wave 5 (April 2022 to July 2022)) and there has been a slight increase in the percentage of respondents who reported storing raw meat and poultry in a sealed container (Figure 32)** (footnote 7)

Figure 33. Where respondents store raw meat and poultry in the fridge.

A line graph showing the percentage of respondents who store raw meat and poultry at the bottom of the fridge or at the top, middle or wherever there is space between Wave 1 and Wave 6.
At the bottom of the fridge At the top, middle or wherever space
W1: Jul-20 to Oct-20 62 36
W2: Nov-20 to Jan-21 61 35
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 64 34
W5: Apr-22 to Jul-22 59 39
W6: Oct-22 to Jan-23 62 36

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Food and You 2: Wave 1-6

There were no notable differences in where in the fridge respondents reported storing raw meat and poultry between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). Across all waves, around 6 in 10 respondents reported that they store raw meat and poultry at the bottom of the fridge, as recommended by the FSA, and over a third of respondents store raw meat and poultry in other areas of the fridge (Figure 33) (footnote 8).

Cooking

Figure 34. The percentage of respondents who always cook food until it is steaming hot and cooked all the way through.

A line graph showing the percentage of respondents who report they always cook food until steaming hot between Wave 1 and Wave 6
Always
W1: Jul-20 to Oct-20 76
W2: Nov-20 to Jan-21 79
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 79
W5: Apr-22 to Jul-22 78
W6: Oct-22 to Jan-23 76

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Food and You 2: Wave 1-6

The FSA recommends that food is cooked until steaming hot and cooked all the way through. There were no notable differences the percentage of respondents who reported that they always cook food until steaming hot and cooked all the way through, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). Across all waves, around 8 in 10 respondents reported that they always cook food until steaming hot and cooked all the way through (Figure 34) (footnote 9)

Figure 35. The percentage of respondents who never eat chicken or turkey when it is pink or has pink juices.

A line graph showing the percentage of respondents who never eat chicken or turkey when it is pink or has pink juices between Wave 1 and Wave 6
Never
W1: Jul-20 to Oct-20 93
W2: Nov-20 to Jan-21 91
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 91
W5: Apr-22 to Jul-22 92
W6: Oct-22 to Jan-23 89

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Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were no notable differences in the percentage of respondents who reported that they never eat chicken or turkey when it is pink or has pink juices. Across all waves, around 9 in 10 respondents reported that they would never eat chicken or turkey when it is pink or has pink juices (Figure 35) (footnote 10).

Reheating

Figure 36. Most common methods used to check if food is ready to eat when reheating it.

A line graph showing the most common methods used to check if food is ready to eat when reheating it between Wave 1 and Wave 6.
I check the middle is hot I follow the instructions on the label I can see it's bubbling I can see steam coming from it I stir it I use a timer to ensure it has been cooked for a certain amount of time I check it's an even temperature throughout
W1: Jul-20 to Oct-20 57 39 35 30 33 30 28
W2: Nov-20 to Jan-21 57 44 33 29 28 30 29
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 59 42 34 32 29 29 27
W5: Apr-22 to Jul-22 53 43 34 34 33 32 28
W6: Oct-22 to Jan-23 57 47 39 36 35 34 30

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Food and You 2: Wave 1-6

There were no notable differences in the methods respondents used when reheating food to know when it is ready to eat, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) (Figure 36) (footnote 11)

Figure 37. How many times respondents would consider reheating food.

A line graph showing the percentage of respondents who would reheat food once, twice, more than twice or not at all between Wave 1 and Wave 6.
Not at all Once Twice More than twice
W1: Jul-20 to Oct-20 4 83 9 3
W2: Nov-20 to Jan-21 5 80 10 3
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 4 81 10 3
W5: Apr-22 to Jul-22 4 83 9 3
W6: Oct-22 to Jan-23 4 82 9 4

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Food and You 2: Wave 1-6

The FSA recommends that food is only reheated once. There were no notable differences in the number of times which respondents would reheat food, between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023). Across all waves, around 8 in 10 respondents reported that they would reheat food once (Figure 37) (footnote 12)

Leftovers

Figure 38. The latest respondents would consume any leftovers stored in the fridge.

A line graph showing the percentage of respondents who reported that they would consume leftovers stored in the fridge within 2 days or over 2 days between Wave 1 and Wave 6.
Within 2 days Over 2 days
W1: Jul-20 to Oct-20 71 23
W2: Nov-20 to Jan-21 64 29
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 65 29
W5: Apr-22 to Jul-22 68 25
W6: Oct-22 to Jan-23 62 31

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Food and You 2: Wave 1-6

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023) there was a slight decrease in the percentage of respondents who reported that they would eat leftovers within 2 days, and a slight increase in the percentage of respondents who reported that they would eat leftovers after 2 days or longer (Figure 38)** (footnote 13).  

Avoiding cross-contamination 

The FSA provides guidelines on how to avoid cross-contamination. The FSA recommends that people do not wash raw meat as this can spread harmful bacteria onto your hands, clothes, utensils, and worktops.

Figure 39. The percentage of respondents who never wash raw chicken.

A line graph showing the percentage of respondents who never wash raw chicken between Wave 1 and Wave 6.
Never At least occasionally
W1: Jul-20 to Oct-20 62 35
W2: Nov-20 to Jan-21 60 36
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 55 39
W5: Apr-22 to Jul-22 59 39
W6: Oct-22 to Jan-23 56 40

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Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were a slight decrease in the percentage of respondents who reported that they never wash raw chicken**. Across all waves, around 6 in 10 respondents reported that they never wash raw chicken (Figure 39) (footnote 14).  

Use-by dates

Respondents were asked about their understanding of the different types of date labels and instructions on food packaging, as storing food for too long or at the wrong temperature can cause food poisoning, use-by dates related to food safety and best before (BBE) dates relate to food quality.  

Figure 40. The percentage of respondents who identified the use-by date as the information which shows when food is no longer safe to eat.

A line graph showing the percentage of respondents who identified the use-by date as the information which shows when food is no longer safe to eat between Wave 1 and Wave 6.
Use by date
W1: Jul-20 to Oct-20
W2: Nov-20 to Jan-21 67
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 69
W5: Apr-22 to Jul-22 66
W6: Oct-22 to Jan-23 65

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Food and You 2: Wave 1-6 

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were no notable differences in the percentage of respondents who identified the use-by date as the information which shows that food is no longer safe to eat. Across all waves, over 6 in 10 respondents identified the use-by date as the information which shows that food is no longer safe to eat (Figure 40) (footnote 15)

Figure 41. How often respondents check use-by dates when they are about to cook or prepare food.

A line graph showing the percentage of respondents who check use by dates always, at least occasionally or never when they are about to cook or prepare food between Wave 1 and Wave 6.
Always At least occasionally Never
W1: Jul-20 to Oct-20 64 33 2
W2: Nov-20 to Jan-21 62 35 1
W3: Apr-21 to Jun-21
W4: Oct-21 to Jan-22 67 31 1
W5: Apr-22 to Jul-22 65 32 1
W6: Oct-22 to Jan-23 64 34 1

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Food and You 2: Wave 1-6

Between Wave 1 (July 2020 to October 2020) and Wave 6 (October 2022 to January 2023), there were no notable differences in the percentage of respondents who reported that they always, occasionally, or never check use-by dates before they cook or prepare food. Across all waves, over 6 in 10 respondents reported that they always check use-by dates before they cook or prepare food (Figure 41) (footnote 16).