FS430936 FSA and Official Controls: Research with food business operators

This research falls under the Operational Transformation Programme (OTP) which aims to modernise the regulatory framework for the Official Controls. Food Business Operators (FBOs) in the meat, wine and dairy sectors all have a direct relationship with the Food Standards Agency (FSA) via its Official Controls, including inspections, enforcement, advice and guidance.

In 2020, the FSA piloted research to better understand the views that FBOs in England and Wales had of the FSA and Official Controls. This research explored several areas including overall views of the FSA, FBOs understanding of the FSA's role and purpose, what FBOs value about the FSA and criticisms, FBOs experience of certain FSA processes, ease of compliance with FSA guidelines and requirements and their satisfaction with FSA communications. The research consisted of both quantitative and qualitative interviews with wine and meat FBOs and quantitative interviews with dairy FBOs

The findings report 'FSA and Official Controls: Research with food business operators' was published in July 2020. The findings from the quantitative part of this research will form a baseline for the research we are now commissioning.

The FSA would like to commission this research to understand the views that FBOs now have, to identify and monitor changes in these views over time and the impact of FSA initiatives.

We are commissioning this research for three further waves to be conducted on a biennial basis in 2022, 2024 and 2026. There will be a break clause after each wave of research has been delivered to review the need for the research, the process and to ensure alignment with FSA priorities.

As part of this contract, we require flexibility to be built in to allow for additional pieces of research to be conducted to address emerging research needs in this area (see methodology section below). Any additional/ ad hoc research requests will be funded separately from the biennial waves of research and will be discussed with the successful tenderer.