Acute Hospital Portfolio Year 3 Regional Summary (PDF 1153 KB)

February 2006 - report providing an overview of the performance of the Northern Ireland Trusts

Acute Hospital Portfolio - Catering Services in Northern Ireland Regional Summary (PDF 105 KB)

March 2003 - sets out the main findings from the study and key conclusions

Acute Hospital Portfolio - Accicent & Emergency in Northern Ireland Regional Summary (PDF 80 KB)

October 2003 - main findings arising from the study and the key conclusions

Acute Hospital Portfolio - Day Surgery in Northern Ireland Regional Summary (PDF 80 KB)

October 2003 - main findings arising from the study and the key conclusions

safefood Research Portfolio 2000 - 2005

Food safety research is an important function within legislative remit, and is an area that the organisation has been active in since its inception.

Anaesthetics, Pain Relief and Critical Care Follow Up (PDF 797 KB)

In 2003/2004 the Department of Health, Social Services and Public Safety commissioned a value for money follow-up audit of Anaesthetics, Pain Relief and Critical Care (APRCC) services at twelve Trusts and covering fourteen hospital sites. The original study had reported in 1999/2000. Detailed follow-up reports, together with action plans have been agreed locally with Trusts. The objectives of the follow-up review were to: • Ascertain the progress made in implementing recommendations from the original study; • Provide data to compare performance across Trusts in areas such as: - Pre-operative assessments; - Organisation of post-operative pain relief; - Organisation of chronic pain services; - Levels of admissions to critical care units; - Occupancy in critical care units; and åÊ • Assess the extent of progress made by Trusts in the implementation of the Chief Medical Officer’s (CMO) recommendations from ‘Facing the Future –Building on the Lessons of Winter 1999/2000’. To enable comparisons across Trusts, data was collected for the financial year 2002/2003. In addition, relevant findings from the Audit Commission’s Acute Hospitals Portfolio have also been included. The Acute Hospital Portfolio is a collection of reviews that are undertaken at acute and specialist Trusts. They focus on key service areas and are reported along the key performance criteria of patient experience, efficiency and capacity. åÊ

Hold the Gluten!

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.

Consumer Focused Review of the Finfish Food Chain

Our review into the finfish food chain on the island of irelandrevealed that despite a highly regulated industry producing a very nutritious food source, the consumption of fish remains low and consumer barriers to purchasing and eating fish still remain.

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