08/09/2015 Food Hygiene for Vulnerable Groups Initiative (Over 60’s)

Slides:



Advertisements
Similar presentations
Team Leader Presentation: Collecting Outcomes. Introduction The Changes: Three month outcome form no longer in use Hard outcomes collected by text message.
Advertisements

Running an effective client seminar. 1 ActivityResponsibilityCompleted byComments Identify your target market Consider the following:  Existing clients.
Supporting Carers in General Practice & role of RCGP GP Champions for carers Dr Sachin Gupta GP, Welwyn Garden City RCGP GP Champion for Carers, East of.
Storing food.
PROCURING LOCALLY GROWN PRODUCE. Why Choose Locally Grown  Freshness  Holds longer in storage  Shipping costs may be lower  It can help your community.
Sustaining your wellbeing strategy by engaging your staff 26 th March 2014.
Prostate Cancer Awareness Raising in Nottingham’s African Caribbean Community.
Kent Union The Students’ Union for the University of Kent Steph Hughes and Suzanne Payne Volunteering Projects Coordinator & Graduate Employability Coordinator.
Health & Safety in the Food Technology Room This PowerPoint is a theory resource, it will help you identify the answers for all your health & safety evidence.
Positive Steps in Ayrshire and Arran Rebekah Wilson - Falls Lead.
RAISING ASPIRATIONS Work Experience Programme 13 th – 17 th July 2015.
Building Strong Partnerships to Improve Health – Mandy Chambers Head of Health Improvement NHS Derbyshire & Chair of Bolsover Partnership (BLSP)
Weight Management & Nutrition Solutions The Weight Management Solutions is designed to act as a tool to help organisations deliver weight management, nutritional.
Understand processes and benefits of a work plan and teamwork for preparing healthy foods.
Health & Safety in the Food Technology Room This PowerPoint is a theory resource, it will help you identify the answers for all your health & safety evidence.
Healthy Schools Phase Five Hygiene Miss Davies: Healthy Schools Co-ordinator.
DESIGN QUESTION Lesson 8 and 9 RESEARCH CONTEXT: Bread based snacks DESIGN TASK : Savoury snack and dip products.
PowerPoint 262 Food safety © Food – a fact of life 2013.
Outcomes & Need Matthew Rowe Big Lottery Fund. SMART Outcomes.
Africultures Festival Pre- event food safety presentation AUBURN COUNCIL
Planning and Purchasing for Your Event. Lesson Objectives After completion of this lesson, occasional quantity cooks will be able to: Manage factors necessary.
When our food or food handling practices make us ill. Food Poisoning.
1000 Lives Community Champions Network 26 th June, 2014 Stoke Baptist Centre.
Joint Area Review Overview. What is a JAR? Q. What is a Joint Area Review (JAR)? A. A JAR provides a comprehensive report on the outcomes for children.
NAVCA Quality Award Andrea Allez Performance Improvement Manager Excellent service for local groups.
Making an Impact- Creu Argraff WELSH MUSEUMS FESTIVAL TRAINING – 10 AND 11 SEPTEMBER 2015 HYFFORDDIANT GWYL AMUGEDDFEYDD CYMRU – 10 A 11 MEDI 2015.
Health & Safety.
On the Radar Database Project Background LVSC approached by Regional Public Health Group (NHS London) to set up a database of voluntary and community sector.
2011 Census 2007 Census Test – emerging findings Garnett Compton, ONS Updated 4 September 2007 BSPS – 12 September 2007.
High Performance Test Area Southchurch Nigel Carr - General Manager 15 September Working together to recycle 60% by 2015.
Introduction to orientation MOVES FOLIO Course. Introduction- Orientation A key role for supervisors is to provide orientation (also known as induction)
Concur: November 2010 Roll-Out Unit Liaison Meeting – September, 2010.
Prepared by : Taghreed Al-Attar
Mental Health Peer Support Project Fran McBride Peter Cameron East Dunbartonshire Community Health Partnership.
Sustaining your wellbeing strategy by engaging your staff 6 th March 2015.
Funded through South East Staffs and Seisdon Peninsula CCG A Presentation by Natalie Brown IMCA Manager.
© Livestock & Meat Commission for Northern Ireland simple steps to meat safety and hygiene.
2.3 ‘Making Changes’ Internal Assessment 5 Credits.
Cooking sessions for Nightshelter residents Production of a budget recipe book/nutritional guide for residents (and wider use by charities/agencies) Nightshelter.
Food Safety Behavior of Nutrition Program Graduates: Do They Do… What They Say They Do? Patricia Kendall, PhD, RD Colorado State University Lydia C. Medeiros,
Northern Lincolnshire Healthy Lives Healthy Futures Programme Programme Update for North East Lincolnshire Partnership Board 12 September 2013.
1 CENSUS August 2011 SECRET. 2 Outline of Presentation  Census Benefits  Previous Censuses Difficulties and Outcomes  Census 2011 Key Dates.
Chapter 1.5 Food Safety Act & Environmental Health Officer.
Task: Create an A3 poster highlighting Safety and hygiene in food technology. Homework : Add images or drawings 1.
Enterprise & Employability. To know:  The definition for primary research  The definition for secondary research To understand:  How questionnaires.
Health Scrutiny Panel: Health Through Warmth Review Mandy Findlay Project Officer Energy Efficiency Wolverhampton City Council Helen Marshall Midlands.
Parent Survey Results Autumn Term – Supporting Learning at home/Helping Parents to learn.
School Disaster Management Plan
Welcome to Unit 8: Advocacy: Private and Non-profit With Craig Owens (Craig or Prof C)
WakefieldChange4li fe schools programme 19th May, Glasshoughton Debbie Hastings.
Health in the Workplace – the past and the future Toni Smith Lifestyle at Work (Swindon) and Food Standards Agency South West.
© Food – a fact of life 2006 Food safety PowerPoint 262.
Chapter 8 The Flow of Food: Service. 8-2 Serving Food Safely: Kitchen Staff To prevent contamination when serving food: Use clean and sanitized utensils.
Chapter 8 The Flow of Food: Service. 8-2 Holding Food Without Temperature Control: Cold Food Cold food can be held without temperature control for up.
Joint Contracting and Accreditation Process Nottingham City Council and NHS Nottingham City CCG.
Making Every Contact Count (MECC)
Using Peer Educators to engage with BME communities in Bristol.
Manningham Neighbourhood Watch Safety and Security for Senior Citizens Program Supporters: Victoria Police Manningham Community Health Manningham City.
Wait to be seated. Planners and equipment out please.
MMU End of the Year Ball By F203
The Flow of Food: Service
Welcome to StrongWomen- Healthy Hearts
Food Safety in the Kitchen
SWANSEA PUBLIC HEALTH TEAM
Induction Tour: Trainer Guide
CONTACT US My Best Natural Health
Team Leader name: Date:
Interviewing Process.
Bay Health Cluster PLTS
Michaela Thwaite v3 31/05/2019 Induction Tour
Presentation transcript:

08/09/2015 Food Hygiene for Vulnerable Groups Initiative (Over 60’s)

08/09/2015 Rationale for the Initiative Previous Pack ‘Food and Healthy Eating’ FSA National Food Safety Week (2009) Theme ‘KEEPING FOOD SAFE’ National Census Population Data HPA data Supported the ‘East Midlands Food and Health Action Plan’

08/09/2015 Key Messages ‘Use-by’ dates Fridge temperatures Storage instructions Ready to eat food Avoiding certain foods

08/09/2015 Funding Close working with PCT LSP meetings – funding stream ‘Communities for Health’ funding £20,000 obtained Delivered at no cost to the Council Target in Corporate Plan

08/09/2015 ‘Gate-crashing’ approach Existing organised events No cost for venue ‘Captive’ audience Effective approach 20 minutes maximum ‘Freebies’ important

08/09/2015 Mop-up Question and answer sessions Opportunity to signpost services for older people Freebies Evaluation forms

08/09/2015 Numbers 1167 attended (only 91 male) 57 community groups contacted – 47 booked 991 returned questionnaires

08/09/2015 Q3: What will you do differently as a result of this presentation? Regularly % Occasional % Rarely % Never % Check my fridge temperature Check the date on my food Keep raw and cooked food separate

08/09/2015 Further questionnaires Sent out to group leaders Asking whether the group members continue to carry out these tasks Carried out by show of hands 313 respondents from 14 groups

08/09/2015 Results How many members of the group still check their fridge temperatures? 90% How many members of the group still check the dates on their food? 88% How many members of the group still keep raw and cooked foods separate? 87.5%

08/09/2015 HPA Data Supplied data for food poisoning in over 65’s in Bolsover in 2009 and 2010 Rate in 2009 was (per 100,000) Rate in 2010 was (per 100,000) Based on HPA’s figure of 12,688 over 65’s living in Bolsover Not statistically significant and could be due to other environmental factors

08/09/2015 And finally………….. Benefits included: Raised profile of Environmental Health and other Council services Fostered good relations with community groups Initiative designed to allow delivery to other vulnerable groups

08/09/2015 Any Questions?