UK Consumers Report High Confidence in National Food Safety, Regulatory Oversight
The UK Food Standards Agency’s (FSA’s) latest biannual survey, Food and You 2: Wave 10, offers a detailed snapshot of consumer attitudes and behaviors around food safety across England, Wales, and Northern Ireland. Conducted between October 2024 and February 2025, the survey gathered responses from 5,690 adults, revealing high levels of public confidence in food safety and regulatory oversight.
UK Consumers Trust National Food Safety, Regulatory Oversight
An overwhelming majority (94 percent) percent of respondents expressed confidence that the food they purchase is safe to eat, while 86 percent trusted the accuracy of food labeling. Trust in the broader food supply chain was slightly lower, with 77 percent reporting confidence.
Awareness of FSA’s role in safeguarding food standards was strong among those familiar with the agency; 78 percent said they trusted FSA to ensure food is both safe and authentic. Additionally, 83 percent believed FSA could be relied upon to protect the public from food-related risks, such as foodborne illness or allergic reactions, and 81 percent felt the agency takes appropriate action when risks are identified.
The high confidence in food safety and regulatory oversight among UK consumers stands in stark contrast to the lack of confidence in consumers “across the Pond.” In the U.S., two recent, nationwide surveys conducted by the International Food Information Council (IFIC) and Gallup both showed that confidence in food safety has hit an all-time low among consumers, and that Americans no longer have faith in the federal government’s oversight of the U.S. food supply.
Safety concerns among UK consumers were notably higher regarding food produced outside the country. Approximately two-thirds (65 percent) of respondents questioned the safety and hygiene of imported food, and 64 percent doubted its authenticity, compared to 38 percent expressing similar concerns about domestically produced food.
Understanding of Foodservice Hygiene and Allergen Safety
When dining out or ordering takeaways, 89 percent of respondents were aware of the Food Hygiene Rating Scheme (FHRS), with higher recognition in Wales and Northern Ireland than in England. Additionally, 44 percent had checked a business’s hygiene rating in the previous year.
Among those with food hypersensitivities—12 percent reported having food intolerances, 4 percent allergies, and 1 percent celiac disease—written allergen information was considered more reliable than verbal communication from staff.
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Food Safety Practices in UK Homes
At home, food safety practices varied. While 92 percent washed hands after handling raw meat, only 70 percent did so before food prep. Moreover, 60 percent of people correctly identified the recommended refrigerator temperature range (0–5 °C), and the same proportion reported monitoring fridge temperatures. Cooking habits were generally safe, with 80 percent ensuring food is thoroughly cooked and 89 percent avoiding undercooked poultry. However, 19 percent admitted to not always cooking food completely, and 9 percent occasionally consumed pink poultry. Most respondents (81 percent) reheat food only once.
Cross-contamination practices showed room for improvement. Although 58 percent avoided washing raw chicken, 39 percent did so at least occasionally. Additionally, 62 percent stored raw meat at the bottom of the fridge, and 65 percent consistently checked use-by dates before preparing food.
