ZERO2FIVE Food Industry Centre is celebrating the successful completion of three PhDs whose research will help strengthen food safety practices across Wales and the wider UK.
Dr Tayo Irawo, Dr Claudiu-Alin Turila and Dr Emma Samuel have each produced innovative, industry‑focused studies addressing some of the most persistent challenges faced by food service establishments and food manufacturers. Their findings provide practical insights that can help businesses improve compliance, reduce risk, and enhance food safety culture.
Each candidate’s research focused on a different challenge faced by the food sector:
Understanding factors influencing food safety culture and compliance in food service businesses
Dr Tayo Irawo’s research explored the factors that shape food safety culture and compliance with food safety regulatory requirements in micro, small and medium-sized food service establishments – businesses that make up the majority of the UK’s food service sector.
Her study used a mixed-methods approach, including analysis of food hygiene inspection reports, interviews with food service managers, focus groups with environmental health officers, surveys, and a detailed case study.
Dr Irawo found that non-compliance often related to structural issues and confidence-in-management, rather than hygiene practices alone. Limited resources, low perceived risk, time pressure and physical constraints (such as lack of space) were all factors shown to influence food safety behaviours. Her research also highlighted how influences such as leadership, communication, training and risk awareness shape a business’s food safety culture.
Together, the findings provide the sector with a clearer understanding of the barriers businesses face, emphasising the need for tailored interventions that reflect the realities of smaller food service settings.
Speaking about the impact of her research, Dr Tayo Irawo said:
“My research shows that many food service businesses want to do the right thing, but they experience practical and cultural challenges that can make regulatory compliance difficult. By understanding these pressures, we can design more realistic and supportive interventions that help businesses build stronger food safety cultures. Ultimately, this benefits the entire food and drink sector by reducing risk, improving standards and protecting public health.”
Improving cleaning and disinfection practices in food manufacturing
Cleaning is fundamental to food safety, yet many businesses face challenges embedding strong, consistent cleaning behaviours. Dr Claudiu-Alin Turila focused his research on a UK SME food manufacturer, developing and evaluating a bespoke intervention package designed to improve employee cleaning and disinfection practices.
Using a combination of company documentation analysis, interviews, surveys, observations, focus groups and environmental testing, he identified key barriers, including habits, informal training and low risk awareness. His tailored interventions included instructional posters, hands-on demonstrations, revised cleaning instructions and changes to the work environment.
The results were immediate and measurable. Dr Turila found significant reductions in surface organic matter and allergens, along with more consistent microbiological contamination testing results. Observations also showed clear improvements in the implementation of required cleaning practices such as detergent rinsing.
Dr Turila’s research offers a practical model that other SMEs can adopt to enhance cleaning performance and reduce food safety risks.
Enhancing hand hygiene through food safety culture assessment
Hand hygiene remains one of the most important defences against contamination in food manufacturing. Dr Emma Samuel investigated how food safety culture influences hand hygiene behaviours, using the Global Food Safety Initiative’s cultural framework to guide a mixed‑methods programme of assessment, intervention and evaluation.
Her work revealed that despite companies appearing outwardly compliant, there was a gap between the actual behaviour which took place. Differences in attitudes between senior and site management had a strong influence on hand hygiene performance, with low compliance found both ahead of production entry and during food handling.
Although immediate improvements were seen after interventions, some poor practices persisted, particularly in areas where low and mid-level management attitudes were resistant to change.
Dr Samuel’s findings demonstrate that hand hygiene cannot be fully improved without understanding the cultural dynamics within a business. Her work provides new insights into how food businesses can develop more effective, culturally informed behaviour‑change programmes.
Professor Elizabeth Redmond, Professor of Food Safety, Health and Behaviour at ZERO2FIVE Food Industry Centre, said:
“I’ve been very pleased to supervise such excellent doctoral students through to completion of their PhDs. Their achievements reflect consistent hard work, strong commitment and effective engagement with partners across the food manufacturing and food service industries. It’s been a privilege to support their development and see their research applied in practice.”
Praising the achievements of the three researchers, Professor Peter Sykes, Head of ZERO2FIVE Food Industry Centre, said:
“We are extremely proud of Tayo, Alin and Emma for completing their PhDs and for producing research that responds directly to challenges faced by the food and drink sector. Their studies exemplify ZERO2FIVE’s commitment to generating practical, evidence‑based solutions that support businesses to improve food safety, strengthen compliance and protect consumers. This impactful research will benefit companies across Wales and beyond.”
