Evaluation of UK food hygiene and safety training
This project will review and evaluate the impact of current food hygiene and safety training provision on food safety practices and standards in the industry. It will identify practical action to address any shortcomings identified indicating how such action would lead to enhanced consumer protection.
The proposed work will support the Agency's efforts to facilitate the development of a well trained food industry workforce. The work will be guided by a Steering Committee comprising experienced representatives from academia, an enforcement agency and the catering, retail and manufacturing sectors. Novel methods will be developed to assess quantity and nature of existing training materials, training courses and qualifications.
The uptake, barriers to uptake and nature of training in different sectors of the food industry will be determined. The extent to which acquired knowledge is retained and applied in practice in different sectors of the food industry will be determined.
Professor Monique Raats
Professor; Director of the Food, Consumer Behaviour and Health Research Centre
I previously worked at the Institute of Food Research, Health Education Authority and University of Oxford. My expertise is in the area of public health and behavioural nutrition research, gained on a variety of projects. My research is wide ranging both in terms of topics covered (e.g. food choice, policy development, food safety) and methodologies used (e.g. qualitative, quantitative, stakeholder consultation). I have also been involved in the evaluation of health promotion programmes and developing tools for use in nutrition education.
Since my arrival in 2000, I have played an instrumental role in the success of the University of Surrey’s Food, Consumer Behaviour and Health Research Centre, securing over £5.4M of research funding, of which over £3.3M as PI. With a start-up investment of £250K in 2000, the centre has brought over £7.1M into the University.
To date I have published over 125 refereed papers, numerous non-refereed publications including 20 book chapters and have edited two booksand edited two books ("The Psychology of Food Choice" (2006) and "Food for the Ag(e)ing Population" (1st edition 2009; 2nd edition 2016).
I am one of the founding members, member of the Board of Directors (2001-2006) and was secretary (2004-2006) of the International Society of Behavioral Nutrition and Physical Activity. The society was set up to combine interests in diet and physical activity; and to stimulate, promote and advocate innovative research and policy in the area. The society now plays an important role in fostering excellence in research in this field through its annual meetings and journal called the International Journal of Behavioral Nutrition and Physical Activity.
Dr Charo Hodgkins
Senior Research Fellow & Director of Innovation, School of Psychology
I started my career with GSK as a development chemist and then moved to Superdrug Stores PLC as Head of Technical Services. During my 14 years in industry, I gained extensive experience of managing technical and research projects within both branded and retail environments. In 2003, I joined the Food, Consumer Behaviour and Health Research Centre (FCBH) in the School of Psychology at Surrey, a multidisciplinary research centre which brings together skills and expertise in order to address research questions on food related policy, consumer behaviour and public health. I have played an instrumental role in the success of the Research Centre, working on a wide range of collaborative, multidisciplinary UK and EU funded research projects. I am also Director of Innovation for the School of Psychology, employing my expertise to support academics in the School of Psychology and the wider university to develop pathways to impact thus ensuring our research delivers societal benefit.
Professor Anita Eves
Professor of Hospitality Management
I am a Professor in Hospitality Management. I teach food-related topics, including innovation and new product development, and my research focuses on consumer behaviour in the context of food. This has included healthy eating behaviours in foodservice settings, food hygiene behaviours in the home and also of food handlers in the foodservice sector, and the role of food in the tourism product. I am a founding member of the University Food, Consumer Behaviour and Health Research Centre.
Dr Margaret Lumbers
Dr Martin Adams
Dr Sue Grub
Egan MB, Raats M, Grubb SM, Eves A, Lumbers ML, Dean M, Adams MR (2007) A review of food safety and food hygiene training studies in the commercial sector. Food Control 18(10), 1180–1190. http://dx.doi.org/doi:10.1016/j.foodcont.2006.08.001
Shepherd, R. & Dean, M. (2001). Partnerships in risk communication. Paper presented at the Food Standards Agency Risk Assessment Workshop, Heriot-Watt University, Edinburgh, 3-4 July 2001.
Dean, M. & Shepherd. (2002). Effect of source consensus on perceptions of risks and benefits of GM food. Paper presented at the European Association for Experimental Social Psychology, San Sebastian, Spain, 26-29 June 2002.
Shepherd, R, & Dean, M. (2002). Risk communication on organic foods: effects of collaboration between sources. Paper presented at Society for Risk Analysis-Europe, Berlin, 21-24 July 2002.
Research groups and centres
Our research is supported by research groups and centres of excellence.