Smarter FridgeCam Food Tracking WiFi Camera for All Fridges

Product Information

Motivation: attitudes to food safety and associated regulation, impact of COVID-19 on food safety practices (reflective motivation); attitudes to, and general beliefs about food poisoning (reflective motivation); risk associated with various food preparation practices (reflective motivation) Survey questions mainly related to capability and motivational influences on behaviour and focused on the following themes: 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. a depth of sample, to capture sufficient data on behaviours of interest (particularly raw meat, fish, poultry preparation) and their influences, and develop robust insights from the research 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.

KL2: Main fieldwork stages | Food Standards Agency

Three behaviours were selected to review in depth, and the footage of each behaviour was re-examined. This involved the researcher conducting the interview rewatching the cooking event repeatedly to understand the behaviour and its context. Videos could be paused or slowed down to observe filmed footage in detail and develop hypotheses on potential influencesCameras 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. 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. In addition, the survey was used to capture self-reported behaviours that were not amenable to being recorded on film. This included the frequency of washing tea towels, cloths, and aprons, which was often done out of the camera field of view.

Smarter FridgeCam Review: Not So Smart - Tech Advisor

Further details on challenges with recruitment are discussed in research limitations and challenges section. Research (PDF) has shown that the type of food establishment and associated service models can influence food safety practices. After setting up the camera, household participants were also asked to complete two photographic tasks. The first was to take a photograph of the inside of their fridge and freezer. These photographs were used to understand the extent to which appliances may be crowded, which could potentially influence temperature of the appliance and space to store chilled foods. They were also used to examine whether raw and cooked or ready to eat foods were stored adjacent to one another, presenting risk for cross contamination.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. The Fridge Eye is water-resistant and featuresh a fish-eye lens that takes a full picture of everything around it. The product also has a feature called Common Item Recognition, although it is still in beta testing.

Smarter | FridgeCam - Make your Fridge Smart

The second part of the interview used questions tailored to observations in each household and focused on three behaviours of interest. 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 competitionAdditionally, several FBOs had more than one fridge or freezer. For the installation of thermometers, they were asked to select the appliance in the field of view of the camera. Where this was not possible, the fridges or freezers used for the storage of raw meats were selected. Thermometers were placed in the middle of the appliance. Photographs of fridges and freezers The Fridge Eye is designed with reducing food waste in mind. According to the United States Department of Agriculture, the average person wastes between 225 and 290 pounds of food per year. Over time, that’s enough to feed more than 2 billion people. Much of this food waste comes as a result of purchasing too much of a given product or not using what you already have. The idea behind the Fridge Eye is that if you can find out at a glance whether you have cheese or milk or some other item, you will be a more eco-friendly shopper. 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.

Smarter FridgeCam review: Make your fridge less dumb (but

Three behaviours were selected to review, and the footage of each behaviour was re-examined. This involved the researcher conducting the interview rewatching the cooking event repeatedly to understand the behaviour and its context. As described for households, videos could be paused or slowed down to observe filmed footage in detail and develop hypotheses on potential influences Additionally, FBOs were also asked to display notices that filming was taking place during the fieldwork period. The research team provided three notices to FBOs, and FBOs provided verbal and written confirmation that these notices had been displayed. Survey The final achieved sample was 70 households and 31 FBOs. For details on the achieved sample, see Appendix (tables 6 and 7). Recruitment Photographs of fridge and freezer storage were collected from FBOs. However, other than filmed observations, no additional information was sought to verify the meals cooked. While collecting menu information was considered, this was rejected as it was not possible to clearly identify each ingredient or dish relative to a menu item. Asking FBOs to provide a record of all meals served was deemed too onerous by the research team. Filming of behaviours and monitoring of fridge and freezer temperatures The final stage in the fieldwork process involved an online interview with the owner or manager of the FBO. Interviews lasted up to 60 minutes (interview length was purposely reduced relative to households, so it was less onerous for FBOs to take part). The interview was used to understand broader contextual factors shaping food safety practices in the business, and the barriers and enablers related to specific behaviours. Interviews also allowed researchers to compare perceived, self-reported behaviours with behaviours observed in the footage.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. 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)