National Fraud Initiative

The Public Health Agency is required by law to protect the public funds it administers. This A4 sheet provides information on the National Fraud Initiative.

Nutritional guidelines and menu checklist for residential and nursing homes

Care home residents should receive a varied diet that meets their nutritional needs in appropriate surroundings.This booklet ensures residential and nursing home managers and care providers have access to guidelines that help them achieve the aims set out by the Regulation and Quality Improvement Authority (RQIA), ie.�empowerment of, and positive engagement with, residents in all aspects of their care, including nutrition.It also provides practical nutrition advice and menu guidance.

National Fraud Initiative

The Public Health Agency (PHA) is required by law to protect the public funds it administers. This A4 sheet provides information on the National Fraud Initiative.

HSS(F) 39-2008 DHSSPS Sanctions and Redress Policy (PDF 95KB)

The Department’s Sanctions and Redress Policy sets out an approach to be applied throughout the Department, HSC and associated bodies in respect of disciplinary, civil and criminal proceedings and financial recovery against those persons/organisations who have committed fraud.

Review of Measures to Reduce Costs in the Private Health Insurance Market 2013

This report was prepared independently by Mr McLoughlin with the insurers support, for consideration by the Minister for Health and the insurers.  All parties were very conscious of the importance of respecting competition law when dealing with issues such as prices and costs. The Phase 1 report contains 32 recommendations under 9 headings as follows: Most of the recommendations in the Phase 1 report could be implemented on an administrative basis, while a small number, if adopted, would require legislation. Some of the key recommendations to drive down costs are can be summarised as follows: Controlling costs in private health insurance Care settings and use of resources Age structure of the market Clinical audit and utilisation management Industry approach to private psychiatry Fraud, waste and abuse Chronic disease management Claims processing Admission and discharge procedures and processes. Most of the recommendations in the Phase 1 report could be implemented on an administrative basis, while a small number, if adopted, would require legislation.

Hold the Gluten! Can coeliac consumers enjoy risk-free dining

Can coeliac consumers enjoy risk-free dining? This project was designed to assess awareness of coeliac condition and to highlight the importance of providing gluten-free food. The survey was conducted in two parts: first, our samplers purchased gluten-free meals from restaurants, and then they completed a questionnaire. This asked questions relating to their purchasing experience and the level of knowledge displayed by restaurant staff. Their whole meal was then dispatched to the laboratory for analysis of the gluten content. Our samplers found that they were able to identify and purchase a gluten-free meal from the restaurants that they visited. While some were supplied with meals that actually contained gluten, the level of gluten in those meals varied considerably. Our samplers ordered 260 meals. Sixteen per cent of these contained gluten, and six and a half per cent were deemed unsatisfactory (containing more than 200mg/kg of gluten). Some of these samples could produce acute illness in coeliac customers. It is likely that the samples with low levels of gluten had been cross-contaminated, while those containing higher levels are more likely to contain some form of gluten in the ingredients. Food service staff rely on advice and input from the chef or manager to recommend and serve a glutenfree meal. Confident staff and well-signposted menu choices do not guarantee risk-free dining for coeliac customers. The survey result supports our view that robust training is required to improve the knowledge of chefs, managers and staff, and help them to manage this hazard. To enable coeliacs to eat out safely and enjoyably, we make the following recommendations

KASI Community Garden

KASI acquired a site from Killarney Parish for a community garden project. The community garden provides a form of activity through volunteerism for asylum seekers in direct provisions who are not allowed to work. The participants will focus on growing crops and developing the garden which will facilitate interaction between the target groups and local communities in a very holistic and organic manner of working together, sharing and exchanging ideas, skills, crops, food and culture. KASI is developing a community garden on the outskirts of Killarney town. The sedentary lifestyle in direct provisions can cause isolation, depression and other mental health issues for asylum seekers. The community garden project provides a space for migrant workers and their families (most of whom live in flats and apartments and do not have access to a garden space) to grow their own crops. The community garden project will provide training on organic gardening, nutrition, healthy eating habits,cooking on a budget, cookery demonstrations and an opportunity for participants to exchange skills, knowledge, recipes and food. In addition, the project will enable locals to get information on nutritional values of herbs and authentic, healthy ethnic recipes. This initiative could also facilitate KASI influencing the diets and menu in direct provision centres. KASI will open a social space for training and cookery demonstrations for target groups and locals. Part of theDemonstration Programme 2010-2012 Initiative Type Community Food Growing Projects Location Kerry Target Groups Migrant, minority ethnic groups