Size of establishment was hypothesized to influence the extent to which food safety policies and procedures may be in place in FBOs. Loading the fridge with new items is tedious enough when you get the weekly shopping home. Having to tag and manually enter best-before dates for everything will be beyond the pale for most people – let alone confirming whenever items are moved or removed. And anyway, if you were motivated enough to want to catalogue all your food in this way, I’d hazard a guess you probably wouldn’t need a smart fridge in the first place. Smarter FridgeCam review: Price and competition Survey questions mainly related to capability and motivational influences on behaviour and focused on the following themes: Research (PDF) has shown that the type of food establishment and associated service models can influence food safety practices. The final stage in the fieldwork process involved an online interview with the lead participant in the household. Interviews lasted up to 90 minutes. The interview was used to understand broader contextual factors shaping food safety practices, and the barriers and enablers related to specific behaviours. Interviews also allowed researchers to compare perceived, self-reported behaviours with behaviours observed in the footage.

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Photographs of fridge and freezer storage were collected from FBOs. However, other than filmed observations, no additional information was sought to verify the meals cooked. While collecting menu information was considered, this was rejected as it was not possible to clearly identify each ingredient or dish relative to a menu item. Asking FBOs to provide a record of all meals served was deemed too onerous by the research team. Filming of behaviours and monitoring of fridge and freezer temperatures Fridge and freezer thermometers were provided to participants to collect data on the temperature of both appliances. Thermometers were very easy to use and install and involved turning the devices on and placing separate devices on to the middle shelf of the fridge and freezer. The remit of the FSA cover England, Wales and Northern Ireland. Additionally, Food and You indicates people living in the North West, East Midlands and Northern Ireland all report behaviours more in line with recommended practice than those living in London. In terms of quality protocols, survey questions were developed in collaboration with the FSA and Leeds University and, where possible, question wording was matched to existing FSA research (for example, Food and You 2) or other relevant academic studies. Motivation: Attitudes to, and general beliefs about food safety including risks associated with specific foods; which sources of information on food safety participants trust; risks associated with various food preparation practices (for example, not washing hands after touching MFP, using the same knife to cut vegetables after cutting raw meat)

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Additionally, several FBOs had more than one fridge or freezer. For the installation of thermometers, they were asked to select the appliance in the field of view of the camera. Where this was not possible, the fridges or freezers used for the storage of raw meats were selected. Thermometers were placed in the middle of the appliance. Photographs of fridges and freezers The second part of the interview used questions tailored to observations in each household and focused on three behaviours of interest. An FBO survey was administered to the FBO owner/manager after filming completed. Survey questions mainly related to capability, opportunity and motivational influences on behaviour and focused on the following themes: Households with children (including those where at least one child was under 5 years), as well as single, cohabiting and muti-occupancy households were included as sample quotas. a depth of sample, to capture sufficient data on behaviours of interest (particularly raw meat, fish, poultry preparation) and their influences, and develop robust insights from the research

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The second part of the interview used questions that were tailored to observation in each FBO, and focused on three behaviours of interest. To identify the behaviours and associated questions, the following 3-stage process was adopted, mirroring the process in households. Filming was undertaken to record food safety behaviours in as close to real life settings as possible. Filming in households kitchen occurred over 5 days and included the weekend. Three days of footage was analysed, to limit the amount of data that needed to be coded, and also to reduce social desirability bias (with the first day of filming not used so that participants became more familiar with the presence of the camera in the kitchen). A spread of all weekdays was captured across all kitchens in the sample. For three FBOs, low internet speeds and/or the physical location of wireless router relative to the kitchen meant that the camera footage could not be streamed. These FBOs were provided with an encrypted 4G dongle and a memory card to capture footage. It was not possible to use encrypted memory cards, as they were not supported by the camera hardware. Instead, the memory card was sealed in the camera with tamper proof tape. Consent forms and participant information sheet were amended accordingly, based on guidance from the FSA’s Knowledge and Information Management team.Additionally, FBOs were also asked to display notices that filming was taking place during the fieldwork period. The research team provided three notices to FBOs, and FBOs provided verbal and written confirmation that these notices had been displayed. Survey The Fridge Eye is designed with reducing food waste in mind. According to the United States Department of Agriculture, the average person wastes between 225 and 290 pounds of food per year. Over time, that’s enough to feed more than 2 billion people. Much of this food waste comes as a result of purchasing too much of a given product or not using what you already have. The idea behind the Fridge Eye is that if you can find out at a glance whether you have cheese or milk or some other item, you will be a more eco-friendly shopper. LAS VEGAS—It's not even day one of the show, and I've already seen plenty of surveillance cameras at CES, but I've only seen one for your refrigerator. And I don't mean on the refrigerator, so you can get eyeson who's walking around the kitchen. I mean inside the refrigerator, so you can keep tabs on whether you're running low on milk. Smarter, the company that manufacturesattractive Wi-Fi coffee pots and tea kettles across the pond, is bringing some cool new devices to smarten up your old kitchen appliances to the U.S. later this year. A range of socio-demographic and firmographic variables were identified to recruit households and FBOs respectively (see tables 2 and 3). While household recruitment was successful, the challenges involved recruiting FBOs also meant that quotas on sample size and sample characteristics were relaxed for FBOs after wave 3 of the research. Specifically, the total sample size for FBOs was reduced to 30, and soft quotas (whereby a best effort was made to meet the quota) was introduced on three sampling characteristics: Motivation: attitudes to food safety and associated regulation, impact of COVID-19 on food safety practices (reflective motivation); attitudes to, and general beliefs about food poisoning (reflective motivation); risk associated with various food preparation practices (reflective motivation)

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Cameras were motion sensitive and would record when any movement was detected in the kitchen and run for 30 seconds after the last movement was detected. Data was streamed in near real time to the Lifestream servers. Survey questions were developed in collaboration with the FSA and Leeds University, and where possible, question wording was matched to existing FSA research (for example, Small and Micro Food business survey) or other relevant academic studies.Filming in three FBOs took place over 7 rather than 5 days. This was done in two ‘home catering’ FBOs that used a household kitchen to cook takeaway food. As the kitchen was used for a business purpose only on certain days of the week, filming had to be extended to capture these moments. Additionally, filming was extended in one FBO kitchen due to a limited number of food safety behaviours being captured on camera. The camera was repositioned to another part of the kitchen in this instance.