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.

McCleery Report (EHSSB Report) (PDF 109 KB)

Executive Summary and Recommendations from the Report of the Inquiry Panel (McCleery) to the Eastern Health and Social Services Board - 11 May 2006

Inspection of Social Care Support Services for Carers of Older People (PDF 494 KB)

Down Lisburn Health And Social Services Trust Eastern Health And Social Services Board Fieldwork Inspection: 31st May 2005 - 10th June 2005 (Final Report April 2006)

Get Healthwise this new year!

The Public Health Agency is encouraging people with specific health conditions to join the Healthwise scheme – a free 12 week physical activity programme to get their new year off to a healthy start. The scheme is available at registered leisure centres and Healthy Living Centres (HLCs) within the Belfast and South Eastern Health and Social Care Trust areas and is for people with certain health conditions who have been referred by their GP, nurse or other health professionals. The scheme is suitable for those with: • high blood pressure; • a body mass index (BMI) of more than 25; • asthma or chronic obstructive pulmonary disease (COPD); • diabetes; • osteoporosis; • hypertension; • coronary heart disease and associated risk factors; • anxiety; • stress; • depression.

Cook it! An evaluation of a community nutrition education programme in Northern Ireland

Cook it! was originally introduced to Northern Ireland in 1995 by the Health Promotion Agency for Northern Ireland (HPA) in a collaborative project with the Eastern Health and Social Services Board, the Northern Health and Social Services Board and the North and West Belfast Health and Social Services Trust. Having run for five years, this initial phase of the programme was evaluated in 2000. Cook it! was found to be a valuable approach to community based nutrition education. However, a number of recommendations were made as to how it could be improved. In conjunction with a number of community dietitians the HPA therefore revised and updated the programme, which included a redesigned resource manual with improved session outlines and recipe sheets. The Public Health Agency was established in 2009 under a major reform ofhealth structuresin Northern Ireland. The four key functions of the PHA are: health and social wellbeing improvement; health protection; public health support to commissioning and policy development; HSC research and development.