Page 455 — British Frozen Food Federation (BFFF)

Coronavirus (COVID-19) Related Deaths by Occupation, England and Wales

Posted on February 3, 2021January 9, 2026 by Sarah Collison

The Office for National Statistics (ONS) has published a provisional analysis of deaths involving the Coronavirus (COVID-19), by different occupational groups, among men and women aged 20 to 64 years in England and Wales.

The main points set out are:

7,961 deaths involving the Coronavirus (COVID-19) in the working age population (those aged 20 to 64 years) of England and Wales were registered between 9 March and 28 December 2020.

Nearly two-thirds of these deaths were among men (5,128 deaths), with the age-standardised mortality rate of death involving COVID-19 being statistically significantly higher in men, at 31.4 deaths per 100,000 men aged 20 to 64 years compared with 16.8 deaths per 100,000 women (2,833 deaths).

When looking at broad groups of occupations, men who worked in elementary occupations (699 deaths) or caring, leisure and other service occupations (258 deaths) had the highest rates of death involving COVID-19, with 66.3 and 64.1 deaths per 100,000 males, respectively.

In women, process, plant and machine operatives (57 deaths) and caring, leisure and other service occupations (460 deaths) had the highest rates of death involving COVID-19 when looking at broad occupational groups, with 33.7 and 27.3 deaths per 100,000 females, respectively.

Men (79.0 deaths per 100,000 males; 150 deaths) and women (35.9 deaths per 100,000 females; 319 deaths) who worked in social care occupations had statistically significantly higher rates of death involving COVID-19 when compared with rates of death involving COVID-19 in the population among those of the same age and sex.
Almost three in four of the deaths involving COVID-19 in social care occupations (347 out of 469 deaths; 74.0%) were in care workers and home carers, with 109.9 deaths per 100,000 males (107 deaths) and 47.1 deaths per 100,000 females (240 deaths).

Men who worked in healthcare occupations had a statistically higher rate of death involving COVID-19 (44.9 deaths per 100,000 males; 190 deaths) when compared with the rate of COVID-19 among men of the same age in the population; the rate among women who worked in healthcare occupations (17.3 deaths per 100,000 females; 224 deaths) was statistically similar to the rate in the population.

Looking at specific healthcare occupations, nurses had statistically significantly higher rates of death involving COVID-19 when compared with the rate of COVID-19 among those of the same age and sex in the population, with 79.1 deaths per 100,000 males (47 deaths) and 24.5 deaths per 100,000 females (110 deaths); nursing auxiliaries and assistants also had elevated rates of death involving COVID-19.

Rates of death involving COVID-19 in men and women who worked as teaching and educational professionals, such as secondary school teachers, were not statistically significantly raised when compared with the rates seen in the population among those of the same age and sex.

The ONS points out that this analysis does not prove conclusively that the observed rates of death involving COVID-19 are necessarily caused by differences in occupational exposure; ONS adjusted for age, but not other factors such as ethnic group and place of residence.

Ben Humberstone, Head of Health Analysis and Life Events at the ONS, comments: “[This] analysis shows that jobs with regular exposure to COVID-19 and those working in close proximity to others continue to have higher COVID-19 death rates when compared with the rest of the working age population. Men continue to have higher rates of death than women, making up nearly two thirds of these deaths.

“As the pandemic has progressed, we have learnt more about the disease and the communities it impacts most. There are a complex combination of factors that influence the risk of death; from your age and your ethnicity, where you live and who you live with, to pre-existing health conditions. Our findings do not prove that the rates of death involving COVID-19 are caused by differences in occupational exposure.”

The report is available Covid related deaths.

Office for National Statistics
January 2021

SUPPORTING THE FIGHTBACK AGAINST BURNOUT IN THE HOSPITALITY INDUSTRY

Posted on February 2, 2021 by

We at Lamb Weston are chuffed to bits to be your industry-leading, creative, passionate partner in potatoes. And what an incredible industry it is, filled with the most talented, dedicated, hardworking people – you’re truly awesome!

But we know it’s not an easy ride. Working conditions in the hospitality sector are a breeding ground for psychological issues, brought about by high levels of stress, anxiety, depression, alcohol and drug abuse, and not forgetting the impact that long working hours and stressful working conditions have on personal relationships with friends and families. And that’s never truer than in these most difficult, pandemic times.

That’s why we’re proud to announce our sponsorship of “The Burnt Chef Journal” – a new podcast series focusing on mental health, from innovative and much needed The Burnt Chef Project.

We partnered with the project, which was created last year, to care for the mental health of workers and fight burnout in the hospitality sector. Nearly 4 in 5 people in hospitality in the UK are likely to suffer ill mental health, research by the project shows.

So at Lamb Weston, we’re proud to be first in the industry to drive awareness of the problem – reaching out, creating awareness, putting a stop to stigma and the silence around it. We’re in this together and mental health has never been more important than now as our industry struggles through…

Lamb Weston – more than just partners in potatoes, helping to fight burnout in hospitality.

Join us in the fightback; listen to the latest podcasts straight from the heat of the kitchen. Our first joint podcast will be with Kirk Haworth.

For information about the Burnt Chef Project visit www.theburntchefproject.com

Listen to the podcast here

Keep on frying!
All the best from all Lamb Westoners

CAMPDEN BRI USES VR TO DETERMINE WHICH ON-PACK CLAIMS SWAY CONSUMERS

Posted on February 2, 2021 by karen.jones@campdenbri.co.uk

Scientists at Campden BRI recently ran a virtual supermarket experience using virtual reality (VR) technology to better understand which on-pack sensory claims motivate consumers to purchase products. The immersive study aimed to mimic a real-world supermarket setting to ensure the participants’ product choices reflected those made during their usual food shop.

Sensory and consumer research scientist Marleen Chambault, who led the consumer study, said:

“By highlighting the unique selling point of a product, sensory claims such as ‘Great taste!’ and ‘Sweet and smooth’ can be powerful marketing tools. The challenge for food business operators, however, is knowing whether the claims they’re using are making a difference and motivating consumers to purchase their products. Typical consumer studies often lack the real-world element, yet context plays a pivotal role in determining how consumers behave. We used VR to overcome this issue.”

Packaging has a significant impact on the consumer’s choice. Using VR, multiple versions of a product’s packaging could be created relatively quickly, each version with a different on-pack claim and accompanied with the product’s price. The resulting simulation allowed participants to interact with products in a way that has not been possible in previous consumer studies.

To recreate the shopping experience, Chambault ensured no stone was left unturned during the test’s design, “We even simulated background supermarket noises to further immerse the participants.”

Using a computer, the test required respondents to travel down virtual supermarket aisles towards the breakfast cereal and orange juice product displays. Here they chose one product from a selection, each displaying different on-pack claims.

For the two products, like in previous non-VR studies, nutrition claims such as “No added sugar” appeared to have a particularly strong impact on the consumer’s choice. Sensory claims also had a strong impact in this study, particularly those focusing on the specific sensory characteristics of the products, like “Sweet and smooth” for example.

Restrictions caused by the current health crisis has limited face-to-face studies that form the backbone of consumer research.

Carolyn Harlow, director of Sodalite Creative who provided the virtual reality experience, said:

“Working with Campden BRI we were able to develop a study that has potential to be performed remotely, paving the way for the food industry to gather insightful consumer data even during ongoing restrictions caused by COVID-19.”

Compared to previous sensory claim studies by Campden BRI, the VR study reinforced the previous finding that the best claim to use depends on the specific product.

Chambault continued:

“We found that consumers are not consistently motivated by the same claims. Respondents rarely chose both a breakfast cereal and an orange juice with the same type of claim, highlighting the need for food manufacturers to test specific claims with their products.”

With greater insight into the impact that different claims have on consumers, food manufacturers will be able to identify which claims they should use on their packaging to influence the consumer’s likelihood of purchasing their products.

The study lays the foundation for future consumer research using VR, with a plethora of further applications yet to be trialled. Including, for example, the impact of a product’s shelf positioning or packaging designs on the consumer’s intent to buy.

DEMAND INCREASES AT OAKLAND INTERNATIONAL’S DUBLIN FACILITY POST BREXIT

Posted on February 2, 2021 by hayley.smith@oakland-international.com

Located at Food Central and adjacent to Dublin airport, Oakland International’s Dublin facility, which increased capacity by 60% as of January 2021, is now in high demand post Brexit.

With the food and temperature-controlled logistics sector a growing resource in the area, their location offers excellent motorway links and is less than 10 minutes from the Dublin port tunnel, placing Oakland Ireland in the right place and at the right time to respond to growing import/export traffic.

Director Richard Hill commented: “Having moved from our original 9,000sq. ft warehouse in partnership with Mark Caffrey of Caffrey International, to a 30,000sq.ft. purpose-built facility at Food Central in 2018, as of January 2021 we’re now in a 50,000 sq. ft. warehouse and servicing all major Irish retailers.”

Oakland International, a total supply chain solutions specialist, prepared for this busy trading period following the UK’s departure from the EU, and in a challenging trading environment both regarding post Brexit new customs procedures and the constraints of operating during the pandemic.

In addition, they completed a 30,000 sq. ft. extension in their collaborative partnership with Agro Merchants, with Oakland preparing for significant expansion of their chilled and frozen supply chain consolidation operations for the whole of Ireland over the coming year, with contract packing and direct-to-consumer (D2C) solutions alone expecting significant growth by the middle of 2021.

Added Richard: “We are here today thanks to the sheer hard work of our team and their desire to provide a premium service to support suppliers and Irish retailers.

“We continue to invest in our people and our growth strategy, whilst strengthening and building on our successes. Consolidating customer product into all major retailers, we can help and support those who wish to act for themselves, with Oakland ideally located both close to retailers and to the port for imported goods. 2021 provides challenge, but also great opportunity.”

Oakland International is a B2C/B2B specialist in contract packing, storage, picking, food distribution and brand development support provider for ambient, chilled, and frozen food to the retail, convenience, discount, wholesale and food service markets in the UK, Ireland and via their partner in Spain. They are also BRC AA accredited, a double Queen’s Award for Enterprise recipient for International Trade and Sustainable Development and are working towards becoming the first carbon-neutral business within their sector.

TURN UP THE HEAT THIS VALENTINE’S DAY WITH ICELAND’S BRILLIANT STEAK DEAL

Posted on February 2, 2021 by mel.matson@iceland.co.uk

Iceland launches its two for £6.00 Valentine Day steak deal including its Iceland Luxury 28 Day Matured Aberdeen Angus Rump or Sirloin Steaks

Shoppers can also grab Iceland’s Big Daddy Fillet of Beef with Peppercorn Sauce (£8.00, 420g) for just £8.00

Available in-store and online from Tuesday 2^nd February

Iceland is helping shoppers get fired up for Valentine’s Day with a fantastic steak deal that will help them to make a delicious, restaurant style meal that is sure to impress their loved ones on 14^th February. The deal is available in store and online from Tuesday 2^nd February.

Iceland is offering a two for £6.00 deal on its Luxury 28 Day Matured Aberdeen Angus Sirloin Steak (£3.65, 170g) or Luxury 28 Day Matured Aberdeen Angus Rump Steak (£3.65, 227g) in-store and online from Tuesday 2^nd February to Saturday 16^th February. Sourced in the UK or Ireland, these succulent steaks are matured for 28 days to offer a more tender meat and fuller flavour and can be pan fried in a little oil or butter to taste.

Alternatively, shoppers can enjoy great-value with Iceland’s Big Daddy Fillet of Beef with Peppercorn Sauce (£8.00, 420g) – which will make for an impressive, heart-winning meal, featuring farm assured prime British beef fillet that has been matured for 21 days for full flavour and served with a creamy and warm peppercorn sauce. Iceland’s Big Daddy Fillet of Beef with Peppercorn Sauce (£8.00, 420g) is available in-store and online from Tuesday 2^nd February to Friday 15^th February.

Bringing the restaurant experience into the home this Valentine’s Day, Iceland also offers Steak Cut Chips (1.25kg, £1.00) and Battered Onion Rings (£1.00, 670g) for Valentine’s to give a final flourish to their lavish steak dishes.

Shoppers can also treat their loved ones to two products from Iceland’s Gino D’Acampo range for just £5.00, including classic Italian mains such as the new Gino D’Acampo My Nonna’s Pizza Margherita (£3.00, 421g) and timeless desserts such as the Gino D’Acampo 2 Tiramisú (£3.00, 160g). All of which can be beautifully paired with a bottle of Onbrina Prosecco Frizante (£6.00, 75cl) at an everyday great value price of £6.00.

The full list of products available in the 2 for £5.00 Gino D’Acampo offer includes:

Gino D’Acampo My Nonna’s Pizza Margherita (£3.00, 421g)
Gino D’Acampo 2 Tiramisú (£3.00, 160g)
Gino D’Acampo Pizza Prosciutto (£3.00, 413g)
Gino D’Acampo Super Spicy Pizza (£3.00, 458g)
Gino D’Acampo My Nonno’s Cannelloni (£3.00, 450g)
Gino D’Acampo My Mamma’s Lasagne (£3.00, 525g)
Gino D’Acampo Mia’s Meatballs (£3.00, 355g)
Gino D’Acampo Aubergine Parmigiana (£3.00, 425g)
Gino D’Acampo Ravioli Spinach and Ricotta (£3.00, 310g)
Gino D’Acampo Cannelloni Ragu (£3.00, 450g)
Gino D’Acampo Ravioli Bolognese (£3.00, 360g)
Gino D’Acampo Maccheroni Cheese with Pancetta and Peas (£3.00, 380g)
Gino D’Acampo Maccheroni 4 Cheeses (£3.00, 380g)
Gino D’Acampo Arancine Al Forno (£3.00, 380g)

For further information on Iceland’s Valentine’s Day range please visit www.iceland.co.uk

6 WAYS TO DEAL WITH THE TURNOVER OF WAREHOUSE AND SHIFT BASED STAFF

Posted on February 2, 2021February 2, 2021 by

Be the business of choice in a competitive labour market and help improve your retention.

Warehouse and shift based staff are in demand, with expanding businesses and the increasing need for the right labour force it can be hard to keep up. This is more relevant now than ever before with the events of 2020 leading to a dramatic shift towards eCommerce. In a time where the word “unprecedented” gets bandied around as frequently as you ask if the team can hear you on a conference call, it’s true to say that there has been an unprecedented growth in global traffic up to June 2020. Overall, retail websites generated almost 22 billion visits in June 2020, up from 16.07 billion global visits in January 2020.

Services are set to continue growing too with the total percentage of online retail sales expected to increase by 6.1% before 2023.

Experienced and reliable warehouse staff are needed more than ever, with increased competition it becomes even more important to be able to both attract and retain the talent you need.

It can cost an average of 25% of a warehouse worker’s salary to replace that member of staff. This becomes very costly if you have a high staff turnover. So, how can you deal with the turnover of warehouse-based staff? Here are six ways. https://info.zeelo.co/6-ways-to-deal-with-the-turnover-of-warehouse-and-shift-based-staff

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