'ÄòGoing dark'Äô or under the radar? Challenges and opportunities for local authorities and dark kitchens in ensuring food safety for the public

The use of online platforms has become an entrenched part of the UK food system, bringing a range of risks and opportunities to food businesses, consumers, non-traditional food businesses, and the regulatory regime. The pandemic COVID -19 accelerated the growth of dark kitchens as a reflection of the economic destabilisation at the time. They are characterised by having no spaces for local consumption, no direct contact with the public and selling exclusively through online platforms. The increasing number of new entrants and ad-hoc food vendors operating from dark kitchens make monitoring and oversight highly challenging. Food allergen management is highly challenging especially within a multi-brand dark kitchen model operating with several brand / cuisine types operating from the same kitchen. The meal production could be done in parallel or at different times during the day. This elevates the risk of cross contact especially food allergens and unknown ingredients. There is also a risk that uncertified vendors may operate under the radar of local authorities and raises concerns over food safety issues. Our proposed study aims to answer the following Research Questions: (i) How do Local Authorities identify dark kitchens? (ii) What are the challenges and opportunities for food safety inspections in dark kitchens? Aim: This study aims to assess the challenges and opportunities in identifying dark kitchens and to identify potential interventions to increase food safety compliance in dark kitchens by working with local authorities, dark kitchen owners and dark kitchen tenants. The findings from this study will inform a larger piece of public health research on food safety in dark kitchens. In our larger NIHR grant application, we aim to trial potential interventions for food safety implementation / inspection (e.g., food hygiene inspection for shared premises) with dark kitchen owners and tenants. Plan of investigation: Work Package (WP) 1a: An exploratory desktop review will be conducted to identify dark kitchens in a local authority area. Facebook Marketplace, online delivery platform (JustEat), Food Hygiene Rating Scheme and Google¬Æ Street View will be used to identify and classify possible dark kitchens. WP1b: An online survey and two focus group discussions will be conducted with local authority officers. LA officials will be recruited through Regional Groupings and two focus group discussions will be conducted to generate a richer qualitative dataset to help understand LA officials'Äô experience and insights in identifying dark kitchens and food safety inspection and implementation of food safety standards in dark kitchens. WP2 will explore the challenges and opportunities faced by dark kitchen owners and tenants. We aim to recruit 15 dark kitchen owners and tenants. Topics of discussion with dark kitchen owners and tenants will focus on identifying potential interventions to increase compliance in the food ecosystem to ensure food safety standards are enforced. Timelines: WP1: March 'Äì April; WP2: April 'Äì May; Analysis and final report: July 'Äì August. Our study will provide underpinning evidence for future food safety inspection and implementation in dark kitchens to help address public health issues. Dissemination activities will include academic publication, workshop, policy briefs, The Conversation/media and presentations at relevant conferences.