Meeting

Kitchen Life 2 Working Group Update (January 2022) Paper 8.3

This paper provides an update on progress for the Kitchen Life 2 Working Group. It summarises background, key activities and future action. This paper is for information and discussion.

Last updated: 06 April 2022

1. Background

1.1. Kitchen Life 2 (KL2) is a large project undertaken by Social Science to better understand actual kitchen behaviours, both commercial and domestic. The project is being conducted by a consortium led by Basis Social in partnership with Leeds University, Analytical People, Big Sofa Technologies and Bright Harbour.  At the ACSS meeting in October 2020, a new working group to steer the Social Science ‘Kitchen Life 2’ project was discussed. Due to the novel methods of the project, it was agreed that this project would benefit from a working group model, allowing the working group to feed into various stages of the project. The ACSS working group now sits within the broader project advisory group convened by the research team, consisting of experts from other areas, including Microbiology, as well as the working group.

 

1.2. This overall objective of the ‘Kitchen Life 2’ project is to inform FSA understanding of food hygiene practices in domestic and catering kitchens in England, Northern Ireland and Wales, enabling us to better inform our risk assessment, management and communication and our broader policy. The aim of the study is to identify the key behaviours relating to food safety that occur in domestic and catering conditions; where, when, how often and with whom they occur; influences of those behaviours that would need to change if the behaviours were to change.

 

2. Members

2.1. The Working Group is comprised of the following members:

  • Professor Julie Barnett
  • Professor Susan Michie
  • Ms Julie Hill
  • Dr Hannah Lambie-Mumford

 

3. Working Group Aims

The objectives of the Working Group are as follows:

3.1. To offer comment and advice within the Advisory Group

3.2. To provide input at the following key points for each phase of the research:

  • To discuss emerging findings from literature review to shape the study design. This was achieved through a workshop which was held w/c 12th April 2021.
  • A review session held after the data collection phase (April 2022) to inform thinking around behavioural interventions and discuss the focus of the report.
  • A final review session to discuss the draft report and proposed behavioural interventions.
  • To provide input in an ad hoc capacity outside from the Advisory Group   supporting the project (e.g. Around the ethics process)

 

4. Key activities to date

4.1. Set out the terms of reference and established the group’s method of working alongside the wider project advisory group.

4.2. Contributing to the tender evaluation panel which took place on the 6th January 2021 to assess the bids for the project. The panel included working group members Hannah Lambie-Mumford and Julie Barnett.

4.3. Providing feedback and comment on the project literature review.

4.4. Provided comments on the ethical challenges of the study and supporting the team in drafting sound consent forms.

 

5. Future Activities

5.1. The next Working Group meeting is on the 21st January 2022

5.2. Key activities going forward are as follows:

 

2022

  • Finish primary research and data collection
  • Provide input on secondary analysis ideas to guide the future direction of the project
  • Reviewing the dashboard and COM-B analysis

2022-2023

  • Development of evidenced hypotheses
  • Reviewing report
  • Development of recommendations for behavioural interventions to improve practices and identifying potential pilot projects
  • Reviewing a handbook of behavioural interventions about hygienic kitchen behaviours.