Environmental Health Practitioners’ opinions on whether food hygiene standards have declined post pandemic

Environmental Health Dissertation Prize Winner

Abstract

Food hygiene standards in establishments undergo continuous scrutiny by local authorities to safeguard public health. The onset of the COVID-19 pandemic introduced unprecedented challenges for both food establishments striving for compliance and local authorities attempting to sustain planned inspections. This situation has resulted in a significant number of establishments still awaiting inspection even four years after the pandemic's onset. The aim of this study was to investigate the perspectives of Environmental Health Practitioners (EHPs) regarding the potential decline in food standards since the onset of the pandemic and the underlying reasons for such changes. The research entailed conducting interviews with EHPs employed by local authorities to gather insights into their thoughts, knowledge, and opinions on whether food standards had indeed declined in the post-pandemic period.

Interviews were carried out online with nine EHPs from various local authorities. Analysis of transcribed interviews provided data for six identified themes that had emerged from the research. Findings from this study indicate that EHPs believe that standards within food premises have declined with various contributing factors. This study revealed that local authorities encountered substantial challenges during the COVID-19 pandemic, navigating the dual responsibility of mitigating virus transmission and upholding food safety standards. The surge in new business registrations, combined with staffing shortages, heightened the strain on local authorities to conduct planned inspections, resulting in a persistent backlog. Food establishments grappled and continue to grapple with implications stemming from COVID-19 and financial pressures related to the cost-of-living crisis. In conjunction with understaffing in the hospitality sector, these challenges intensify the pressure on food businesses to maintain the necessary standards required to comply with food law.

Recommendations stemming from this study advocate for an increase in the recruitment of EHPs to address the ongoing challenges and persisting backlog of inspections. Additionally, the study suggests considering legislative changes to enforce the mandatory display of the Food Hygiene Rating Scheme and enhance the food business registration process. Given the substantial pressures on food establishments and their inspectors, further action is imperative to mitigate potential risks to public health.