A Study of Food Safety Knowledge, Microbiology and Refrigeration Temperatures in Restaurant Kitchens on the Island of Ireland

A population-based telephone survey conducted in 2002 estimated that there were 3.2 million episodes of acute gastroenteritis on the island of Ireland each year (Scallon et al., 2004). It is often very dif ficult to definitively identify the source of illness. However, of the respondents in that study suspecting food as the reason for their illness, 74% blamed food consumed from commercial premises such as restaurants, cafés, takeaways, canteens and pubs. Within the food services industry, statistics show a significant level of prosecutions, prohibition and closure orders of restaurants for food hygiene offences. The Food Safety Authority of Ireland has identified the main contributory factors to foodborne infections to be: cross-contamination, inadequate cooking, inadequate storage, inadequate reheating, delayed serving and infected food handlers (FSAI, 2000). Development of appropriate training and education campaigns to target problem areas requires initial understanding of the current level of food safety knowledge and practices in the food services industry.

Directory of Food Safety Laboratory Services

All laboratories play a key role in protecting public health by analysing the microbiological and chemical content of food so that it is safe to eat. On the island of Ireland there are many laboratories & institutions involved in food safety monitoring, surveillance, analysis and research. Some operate directly or are under the aegis of government departments, local and health authorities. Others are privately owned or within third level institutes of higher education and campus companies, and other laboratory establishments are funded or run by various national agencies. These laboratories produce high quality scientific information that benefits public health through routine testing and research encompassing a broad range of foods.

Accidents and Safety - Ageing in Ireland Fact File No. 14

Accidents and SafetyAlthough the number of deaths caused by accidents has fallen by 37% across all age groups in Ireland over the past twenty years, accidents and falls continue to be relatively common causes of death and injury among older people, often resulting in serious longterm difficulties and even premature death. Consequently, the reduction of accidents in the older population is considered to be an important factor in promoting the general well-being of older people. The 1998 Health Promotion Strategy for Older People, Adding years to life, life to years, which was formulated by the National Council on Ageing and OlderPeople in co-operation with the Department of Health and Children, set a target to reduce the death rate from all accidents and their adverse effects in people aged 65 and over by at least 17% in the year 2005. It also set a target of reducing hospital admissions due to falls in people aged 65 and over by at least 17% in the same year.����

Prevention of Venous Thromboembolism: A Key Patient Safety Priority

Prevention of venous thromboembolism (VTE) is an important part of our strategy to improve patient safety.The Northern Ireland HSC Safety Forum established and facilitated a regional collaborative which developed a single VTE Risk Assessment Tool for N.Ireland.