Smarter FridgeCam Food Tracking WiFi Camera for All Fridges

Product Information

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. For three FBOs, low internet speeds and/or the physical location of wireless router relative to the kitchen meant that the camera footage could not be streamed. These FBOs were provided with an encrypted 4G dongle and a memory card to capture footage. It was not possible to use encrypted memory cards, as they were not supported by the camera hardware. Instead, the memory card was sealed in the camera with tamper proof tape. Consent forms and participant information sheet were amended accordingly, based on guidance from the FSA’s Knowledge and Information Management team. Capability: how to judge when food is cooked (skills); how judge whether foods are safe to eat (skills), understanding of anti-microbial resistance (knowledge)

SFC01 - SMARTER SFC01 FridgeCam - White - Currys Business

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. Filming was undertaken to record food safety behaviours in as close to real life settings as possible. Filming in households kitchen occurred over 5 days and included the weekend. Three days of footage was analysed, to limit the amount of data that needed to be coded, and also to reduce social desirability bias (with the first day of filming not used so that participants became more familiar with the presence of the camera in the kitchen). A spread of all weekdays was captured across all kitchens in the sample. Further details on challenges with recruitment are discussed in research limitations and challenges section.

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From the Food and You survey, males aged over 60 years and females aged over 75 years are likely to report less safe kitchen practices vs the Index of Recommend Practice (IRP) (footnote). Older people are also more likely to be vulnerable to food pathogens. Women are also more likely to prepare and cook food. In three kitchens, due to their size or layout, capturing a range of kitchen areas within a single camera position was not possible, and cameras were moved during the week to a different position. Food and You indicates that households with at least one child aged under 5 were more likely to report behaviours in line with the IRP than other households. Additionally, people who are single, widowed or divorced are less likely to report practice in line with the IRP than those married or living or cohabiting in a relationship. The Kitchen Life study also notes non-related multioccupancy households (for example, students or house sharers) as a noteworthy area for further Research. 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. To capture relevant behaviours on film, the position of the camera was important. The field of view ideally needed to include the sink and the cooking areas, as well as food preparation and food storage areas (including the fridge). To locate the best position of the camera, at the recruitment stage, participants were asked to take a series of photographs of their kitchen which were sent securely to the recruitment agency Fieldsauce. At the point of set up, Fieldsauce telephoned the participant to advise on the correct position for the camera, before a live test was conducted, and any minor adjustments to the camera position made.

KL2: Main fieldwork stages | Food Standards Agency

Gender of the lead participant, was used to ensure spread across the sample, though not used as a sample quota. The gender of each household participant was coded in the database. Smarter is marketing the FridgeCam as the answer to food wastage at home and as a way to more conveniently manage your fridge food supplies. That’s a laudable goal, but it needs to be much better implemented than this. Cameras were motion sensitive and would record when any movement was detected in the kitchen and run for 30 seconds after the last movement was detected. Data was streamed in near real time to the Lifestream servers. Diet of household members was used as a sample quota, with a minimum quota on households where at least one person ate MFP. 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:Quotas were set for different catering establishments, including restaurants, takeaways, catering establishment and institutions. FSA research (PDF) notes there are several ‘reduced immunity’ groups more vulnerable to food risks. These include cancer patients; patients undergoing immunosuppressive or cytotoxic treatment; unborn and newly delivered infants; people with food hypersensitivity; pregnant women; diabetics, and those with alcoholism and/or alcoholic liver disease. Loading the fridge with new items is tedious enough when you get the weekly shopping home. Having to tag and manually enter best-before dates for everything will be beyond the pale for most people – let alone confirming whenever items are moved or removed. And anyway, if you were motivated enough to want to catalogue all your food in this way, I’d hazard a guess you probably wouldn’t need a smart fridge in the first place. Smarter FridgeCam review: Price and competition 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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The first part of the interview used questions that were common across all households, and covered:

Households with children (including those where at least one child was under 5 years), as well as single, cohabiting and muti-occupancy households were included as sample quotas. 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)

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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.Weekly updates were provided to the FSA on recruitment throughout the fieldwork period, and weekly discussions were held both with FSA and the research team to discuss progress and recommend any changes to recruitment practices or quotas. Due to challenges recruiting FBOs, at the end of wave 3, a review was undertaken to identify specific points in the recruitment process where attrition was high, and develop solutions. As well as providing incentives for FBO staff, this also included the provision of anonymised testimonials from other businesses that had taken part in the research, and sub-contracting another fieldwork agency (Acumen) to support recruitment.