Project Reference No.: 03-2013
Research Tender Call
Tender Information Document
Project reference no: 03-2013
Project title: “A study of domestic fridges on the island of Ireland –
temperature control, design and consumer practices”
1. Objective/Knowledge Gap
This study aims to:

Establish current consumer practices in relation to storage of food in domestic
fridges.

Determine the usage of fridge thermometers in households on the island of
Ireland and how they are used by consumers.

Identify barriers to correct storage of food in domestic fridges, e.g., lack of
thermometers, lack of understanding/knowledge, popular design of domestic
fridges.

Identify solutions to overcome these barriers, aimed at safefood consumers or
fridge manufacturers
2. Background
Research carried out by safefood (2002)1 highlighted a lack of awareness of safe
practices in relation to food storage in their fridge amongst householders on the
island of Ireland. Key findings from that study include:

The majority of householders interviewed (>75%) did not know the correct
temperature for refrigeration. Most did not possess thermometers for either
fridge (76.8%) or freezer (71.5%).
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Project Reference No.: 03-2013

Approximately half of the refrigerators surveyed had an average temperature
above the recommended 1-5 oC temperature range.

Following swabbing of domestic refrigerators, the average total viable count
(all live bacteria) was 12.6 million bacteria per cm2, whilst the average total
coliform count (which could include Salmonella and E. coli O157) was 10,000
bacteria per cm2. The most prevalent potential pathogen was Staphylococcus
aureus, which was present in 41% of all refrigerators swabbed. The incidence
of other organisms was lower: E. coli (6%), Salmonella (7%), Campylobacter
(0%), L. monocytogenes (6%), Yersinia enterocolitica (2%).
safefood’s current advice to consumers regarding fridge temperatures is that the
fridge should be kept at 5°C or below and to use a fridge thermometer to check
that the correct temperature is maintained, i.e.;

Place a mercury-free fridge thermometer on the bottom shelf above the
salad drawer, and check the temperature once a week, ideally first thing in
the morning

The numbers on the fridge thermostat dial do not necessarily show the
true temperature reading, so check the user handbook and use a
thermometer to check the temperature
safefood also advises consumers to put raw meat, fish and poultry in sealed
containers on the bottom shelf so they don't touch each other or drip onto other
foods. However, most fridges are not equipped with a thermometer and have the
salad tray at the bottom of the fridge. It is possible that the current popular
design of fridges makes it more difficult for consumers to follow advice on safe
food storage practices.
3. Approach
The work to be carried out will include:
(a) A survey of 100 fridges in households on the island of Ireland (50 from
households
in the Republic of Ireland and 50 from households in Northern
Ireland). Fridges will be photographed and the information such as the position
of food within the fridge, location of salad drawer, presence/absence of
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Project Reference No.: 03-2013
thermometer, presence of temperature control dial, presence (if available) of any
external LCD on the fridge door, position of thermometer(if available), make and
model of the fridge, approximate age of the fridge will be recorded. The
temperature of the fridge will also be recorded by the field worker, irrespective of
whether a thermometer is already present.
(b) A questionnaire will also be completed with the householder, to determine
usage (if any) of thermometers, awareness of and compliance with safe and
hygienic food storage practices, understanding of fridge temperature control
and other relevant information.
(c) Gathering of information on the number of fridges and brands sold on the
island of Ireland
provided by
annually; popular features in fridge design, any information
manufacturers on appropriate storage of food, correct refrigeration
temperature and fridge thermometers.
4.
Technical Specification
(a) Data collection
(b) Data analyses
(c) Data handling and reporting
(d) Quality assurance
(a) Data collection

100 household fridges (50 from the Republic of Ireland and 50 from Northern
Ireland). The contractor will be responsible for ensuring that the appropriate
numbers of representative households are visited in both jurisdictions (should
ethical approval need to be sought to carry out this study this should be acquired
and

put
in
place
before
the
completion
of
the
contractual
process).
The contractor should ensure that the temperature of each fridge is taken
accurately using a consistent approach.
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Project Reference No.: 03-2013

The sampling methodology and questionnaire must be approved by safefood in
advance of the survey.
(b) Data analyses: all data gathered must be analysed using appropriate
statistical methods.
(c) Data handling and reporting

The contractor is responsible for collating all results and a final report will be
submitted to safefood on completion of the study.

All forms, documentation and electronic files must be retained by the
contractor until further notice from safefood in case of issues arising after the
completion of the research.
(d)Quality assurance:

The contractor must ensure a high level of accuracy in data entry, checking
and backup and analytical competence.

safefood may visit the contractors during the course of the research to assess
how the work is being carried out.
5.
Proposed Activities/Deliverables

Provision of a sampling plan for the inspection of 100 domestic fridges on the
island of Ireland.

Provision of a detailed questionnaire for completion for each of the fridges
examined.

Analysis of the dataset and submission of a final report to safefood 6 months
after the commencement of the project.
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Project Reference No.: 03-2013
6.
Evaluation of Tenders
Tender bids will be evaluated according to the quality of proposals and applicants
using the following criteria:
Quality of the proposal:

Anticipated deliverables;

Research method;

Value for money;

Potential for application;

Work plan, including the overall timeframe.
Quality of Applicants:

Experience in subject area;

Existing facilities;
 Quality Assurance and Quality Control measures in place.
7.
Duration of Project
Estimated duration of the project: Total of 6 months. A detailed timescale of
research should be submitted by each applicant.
8.
Scientific Aspects
Potential applicants are encouraged to contact the Research Administration Office
at safefood for further information about this research project.
9.
References
.
1
safefood,
2002.
Consumer
Food
Safety
Knowledge,
Microbiology
&
Refrigeration Temperatures in Domestic Kitchens
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