Gateshead salt shaker study
Gateshead Council’s approved Food Control Service Plan 2006/07 included an intention to carry out a health improvement project relating to nutrition. This was in support of the Department of Health White Paper, “Choosing Health - making healthy choices easier” which has helped us to see how we can make a difference and play a part in preventing ill health. This supports the Council’s priorities for Health, with local people living longer and healthier lives.
Because of the Food Standards Agency priority on reducing salt intake, we picked up on comments from the Food Control Team that when inspecting hot food take-aways they regularly saw excessive salt being added to the food before being handed to the customer. This appeared an obvious source of salt for people who choose to eat take-away food on a regular basis. Our interest in this issue resulted in a sampling project on salt being added to fish and chips at the point of sale.
Although we selected fish and chips for our assessments, the results are also applicable to the whole range of hot take-away foods since the use of multi-holed salt shakers is wide spread in the industry.
Aims and Objectives
Aim: To tie in with the FSA national campaign regarding reduced salt intake, by raising awareness of the 'reducing salt ' message, and a resultant improvement in health.
Objectives:
- To determine the amount of salt added to food at hot food take-aways, at the point of sale (fish and chips shops chosen as a representative part of the sector)
- To determine the type of salt pot that is in general use at these premises
- To confirm the amount of salt that is dispensed by salt pots of this type
- To carry out experiments to determine how the problem of excessive salt being dispensed, can be overcome by design
- To design a new salt pot cap that dispenses significantly less salt
- To work with the main supplier of the salt pots to fund the manufacture and supply of 1000 new style caps and original salt pot bodies
- To visit targeted businesses to give them free new style caps and original salt pot bodies
- To raise awareness about the project and health messages with targeted businesses and the public
- To promote the availability of the new salt pot caps with the main local supplier
Partners
Partners were initially identified as:
- Some of the businesses in Gateshead that would help us to focus on the main issues, business needs, and possible improvement options
- The Public Analyst to advise us on sampling and carry out analysis for added salt
- A major local supplier of equipment, materials and sundries to the catering trade
- The main national supplier of the most commonly used salt pots by hot food take-away businesses which we worked with for the design and manufacture of 1000 new caps (and original salt pot bodies)
- Gateshead Council cabinet members who supported the aims of the project
Methodology
To determine how much salt is added samples of take-away fish and chip meals were purchased, as normal customer sales, from 13 fish & chip shops across Gateshead. In each case the shop staff either asked if we wanted them to add salt, or we asked them to add it. All of the premises used the same type of 17-holed salt pot. Samples were not attributed to individual shops since the project was to obtain general information about the amount of salt that is added to the food before deciding whether interventions were needed.
The samples were submitted to the Public Analyst who reported on the amount of salt added to each meal. These varied from 1.34gms/portion to 3.90gms/portion. To determine how much salt comes out of standards salt pots standard salt pots (17 hole) were obtained. We then measured the amount of salt that could be obtained using the same methods and duration that we had observed the staff using in the fish and chip shops. The average weight of salt was determined.
To carry out tests to reduce salt from salt shakers, by design we carried out tests by filling in the holes in various patterns and found that a single ring of only 5 holes reduced the amount of salt being used by over 60%. This also gave a visually acceptable “sprinkling” of salt. . The views of some businesses were sought when making decisions.
To get a new design manufactured, with only 5 holes in the salt pot cap we contacted the main national supplier and worked in partnership to get a model of the new cap manufactured. This worked very well and we went on to get a die made and 1000 new caps made for us.
To find out whether it is acceptable to the trade we contacted all of the 52 fish and chip shops in Gateshead and spoke to them about the initiative and the expected outcomes. We also gave them a leaflet about it and a laminated A3 poster that we had designed to raise public awareness of the need to reduce salt on food. Feedback was excellent with considerable support being given to the project.
Promotion
Information leaflets were prepared for the businesses and each received a visit from a member of the Food Control Team. The initiative was discussed so that there was a clear understanding of the expected outcomes. The businesses were pleased to receive free salt pots with the new caps. We also raised awareness of savings that would be made to the businesses by using less salt.
A colour, A3 poster was designed by the Food Control Team and businesses were asked to consider displaying them to raise customer awareness about reducing salt intake in food. The response was very good.
Resources
Two officers from the Food Control Team spent a total of 15 days seeking information from businesses, obtaining samples, considering results of analysis, research, design work and visiting businesses. The cost of analysis of the food samples was met from the existing food sampling budget.
The contribution to having a die made for the new cap and the purchase of 1000 caps and salt pot bodies was funded from the food sampling budget. The partner company also contributed to the cost of the die.
Evaluation
20% of businesses have been contacted after they received the new salt pot caps. Feedback has been very positive and encouraging, with every one of these businesses continuing to use the new pot caps. They have all confirmed that they are satisfied with the amount of salt from the pots and that they are using much less salt. They recognise that some customers were previously putting on a lot of salt on their foods within their premises.
They accept that the original 17 hole pot caps dispersed too much salt and see the benefit of using less salt and having less waste. The advisory posters are being displayed and business owners are more aware about the relationship between salt and health and acknowledge the benefits of eating less salt. We were advised that if any of the 5 holes “blocked up”, an occasional customer who liked a lot of salt, noticed the difference. More frequent cleaning will remedy this.
Lessons Learned
There were no real obstacles or problems to be overcome. Businesses were pleased that we were providing something “free of charge” for use. We were surprised with the positive response from the businesses and their interest in the campaign. They were keener than we expected to try the new design.
Only 5 out of 52 visited showed some scepticism about the project or displayed some uncertainty about being involved but then agreed to try the new salt pot design.
Future Developments
Plans for the future are:
- Provide free new style caps, and salt pot bodies to all catering businesses in Gateshead that presently use the 17 holed type
- Raise awareness of the project with other authorities and provide a small number of samples for the other Tyne and Wear authorities
- Liaise with the main national supplier of salt pots (our partner), for them to promote the availability of the new style caps
- Liaise with appropriate food trade organisations to promote the new caps
- Use other opportunities to promote the caps
- Move on to the next project in Gateshead to contact all local food manufacturers to see if added salt in their products can be reduced
Gateshead would wish to note: – IT IS IMPORTANT THAT THIS PROJECT IS NOT VIEWED TO BE ONLY AIMED AT REDUCING THE AMOUNT OF SALT ADDED TO FISH AND CHIPS. IT IS INTENDED FOR THE WHOLE OF THE CATERING SECTOR THAT USES LARGE MULTI-HOLED SALT POTS TO ADD SALT. IT IS INTENDED TO SUPPORT THE NATIONAL SALT REDUCTION CAMPAIGN. WE ARE CONCIOUS OF THE NUTRITIONAL VALUE OF FISH AND CHIPS FOR CONSUMERS
Update 08
The lastest news is that the project has proven to be very successful with a lot of nationwide interest from collegues in other councils. The new style salt pot caps are now being manufactured by Drywite and are fully in stock. They are be available nationwide. As far as Gateshead is concerned our input to this project is now completed but we have learned a lot form it. A simple idea has grown into something that will help reduce salt intake across the country for a lot of people.
Contact Details
Contact Name: Peter Wright
Job Title: Environmental Health and Trading Standards Manager
Phone: 0191 4333000
Email: peterwright@gateshead.gov.uk
Website: www.gateshead.gov.uk
Organisation: Gateshead Council
Address: Regulatory Services Gateshead Council Civic Centre Regent Street Gateshead NE8 1HH
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