No quotas were set for business size, though the sample was monitored to ensure a spread across micro, and small enterprises. Medium and large businesses were not included in the study due to challenges in gaining informed consent from all staff. 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. After filming was completed, participants were asked to complete a household survey. This used closed answer questions to explore participants’ understandings, beliefs and attitudes to a range of food hygiene issues. 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. Following a successful pilot study, the target sample was increased from 70 to 100 kitchens in total (inclusive of the kitchens within the pilot study); with a target of 60 households and 40 FBO kitchens. However, due to challenges recruiting FBOs during fieldwork, the target sample size was changed to a 70:30 split respectively after wave 3 of the research. The increased sample size was believed to provide:

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Quotas were set for different catering establishments, including restaurants, takeaways, catering establishment and institutions. The final stage in the fieldwork process involved an online interview with the owner or manager of the FBO. Interviews lasted up to 60 minutes (interview length was purposely reduced relative to households, so it was less onerous for FBOs to take part). The interview was used to understand broader contextual factors shaping food safety practices in the business, 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. The fieldwork process and quality assurance protocols for FBOs were the same as households with the following exceptions. Camera and thermometer installation As part of this process, tests were undertaken of household internet speeds to ensure videos could be streamed to Lifestream’s servers. All household participants in the study had broadband speeds of 5.5 mbps or above allowing filmed data to be encrypted and uploaded on the secure video analytics platform in real time. This process eliminated the need to store the footage in a memory card, reducing the risk of footage being lost or stolen. After setting up the camera, household participants were also asked to complete two photographic tasks. The first was to take a photograph of the inside of their fridge and freezer. These photographs were used to understand the extent to which appliances may be crowded, which could potentially influence temperature of the appliance and space to store chilled foods. They were also used to examine whether raw and cooked or ready to eat foods were stored adjacent to one another, presenting risk for cross contamination.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 Three behaviours were selected to review in depth, and the footage of each behaviour was re-examined. This involved the researcher conducting the interview rewatching the cooking event repeatedly to understand the behaviour and its context. Videos could be paused or slowed down to observe filmed footage in detail and develop hypotheses on potential influences 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) 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: Capability: How to judge when food is cooked (skills); how to judge when reheated food is hot enough to safely consume (skills), how to prepare raw foods (skills) understanding of how to use use-by dates (knowledge), and understanding of safe fridge and freezer temperatures (knowledge)

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Further details on challenges with recruitment are discussed in research limitations and challenges section. The Fridge Eye is water-resistant and featuresh a fish-eye lens that takes a full picture of everything around it. The product also has a feature called Common Item Recognition, although it is still in beta testing. 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. Questions were then tailored to each behaviour of interest, using the COM-B framework (see the analysis section for details of how COM-B was used)

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Size of establishment was hypothesized to influence the extent to which food safety policies and procedures may be in place in FBOs. 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