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Read our latest statement regarding today's incident in Birstall. 

Food Hygeine

Requested on
Mon 19th August, 2013
Reference
FOI 3285
Resolution
Information provided

Question

Q1. Does the Local Authority undertake ANY food safety activities (as described above)?

Q2. What was the total level of resources allocated to this food safety work for the financial year 2012/2013?
A - In terms of monetary cost.
B - In terms of full-time equivalent staff (FTE).

Q3. Of the total resources allocated to food safety work for 2012/2013 identified in Q2, what percentage was used for:
A - Food safety activities targeting commercial settings (e.g. businesses, including care homes and hospitals), in terms of both percentage financial cost AND percentage full-time equivalent staff.
B - Food safety activities targeting domestic settings (e.g. home preparation of food for personal consumption), in terms of both percentage financial cost AND percentage full-time equivalent staff.
C - Other (please specify)…………………………………………………..., in terms of both percentage financial cost AND percentage full-time equivalent staff.

Q4. Of the food safety work that was targeted at domestic food safety during 2012/2013, please can you tick () ALL of the types of activities you undertook?
A - Regulation (e.g. formally preventing people undertaking activities such as attending school).
B - Fiscal measures (e.g. financial rewards or discounts for attending events).
C - Non fiscal rewards (e.g. free gifts such as fridge thermometers).
D - Persuasion (e.g. home visits to persuade people to alter where they store raw meat in the fridge).
E - Provision of information (e.g. leaflets, newspaper articles).
F - Provision of comparison data (i.e. how they compare with others).
G - Other (please specify)…………………………………………………………

Q5. Of the food safety work that was targeted at domestic food safety during 2012/2013, did you undertake any follow-up or evaluation activities?

Q6. If YES to Q5, which of the following evaluation methods did you use? Please can you tick () ALL of the methods used.
A – General customer satisfaction survey to determine overall satisfaction (e.g. asking if the information was helpful).
B - Survey to ask if individuals have changed their behaviour (e.g. asking if raw meat is now stored below cooked foods in the fridge).
C - Visits or other validation to confirm if actual practices have changed (e.g. physically confirming raw food storage is per guidance provided).
D - Other (please specify)…………………………………………………………

Answer

Attached is the completed questionnaire.  Please Note Regarding question 3 - we do not record this information and therefore the answers provided are approximations only.

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