The origins of Napo

The Napo Story

Napo is an original idea conceived by a small group of OSH communications professionals in response to the need for high quality information products to break down national boundaries and address the diverse cultures, languages and practical needs of people at work. The films are not designed to provide comprehensive coverage of a topic, nor should they be seen as training or teaching films. The role of Napo and his friends is to provide an appetiser to OSH through their engaging characters, amusing story lines, and their humorous and light-hearted approach. “Safety with a smile” is Napo’s contribution to safer, healthier and better workplaces. Each film is co-produced by a number of European Institutions. The European Agency for Safety and Health at Work in Bilbao, Spain has funded the development of the website. All films are available on line at http://www.napofilm.net/en

Guidance for food business operators and enforcement authorities

This guidance is for food businesses of all sizes where both raw food and ready-to-eat foods are handled.

Raw food in this context means raw meat and any raw ingredients that are potential sources of E. coli O157.

Ready-to-eat foods are foods that will not be cooked or reheated before being eaten and include foods such as cooked meats, sandwiches, cheese, salads and desserts.

The guidance and fact sheet are attached along with a series of questions and answers produced by the Food Standards Agency.

During 2011-2012 the Agency issued updated advice on cross contamination prevention. Three of the House Rules in CookSafe have been updated to introduce this new advice – Personal Hygiene, Cleaning and Cross Contamination Prevention. Minimal changes have also been done to the Introduction and weekly record found in the Records Section.

For caterers using the July 2006 version of CookSafe, please incorporate these sections into your CookSafe system as part of your review process and train your staff in this new information.

A document can be found here with details of the pages to change to update your CookSafe.

http://www.food.gov.uk/multimedia/pdfs/csamendments.pdf

Two recent publications from the Food Standards Agency Scotland which will be of interest to REHIS presenters approved to deliver the Elementary Food and Health Course.

The documents are attached.

Graham Walker

Director of Training

Go to this website for information and statistics on Gastrointestinal Diseases

http://www.hps.scot.nhs.uk/giz/index.aspx

Go to this website for data on infectious diseases

http://www.hps.scot.nhs.uk/giz/annualdatatables.aspx

REHIS is seeking a part time (21 hour) Training Adviser to provide support to its prospective and Approved Training Centres and to monitor, review and evaluate the provision of training and examinations by REHIS Centres.

See the attached documents for more information on how to apply and an outline of duties or go to the Latest vacancies column on the Home page.

Tom Bell, REHIS Chief Executive

I am delighted to advise you about the forthcoming REHIS Trainers Seminar.  The seminar is intended to give REHIS trainers an update on Food Safety and Health & Safety matters, and is part of the Institute’s commitment to keeping Centres up to date. A draft programme is attached.

The Seminar will be held at The Beardmore Hotel and Conference Centre, Clydebank, Glasgow, G81 4SA.  http://www.thebeardmore.com/our-location

As a Centre you may book places for £85.00 (including lunch) whether or not the attendee is a member of the Institute.  Accommodation is not included in the delegate fee however, the Beardmore offers very competitive rates for delegates.  Please contact them directly if you require accommodation.

Please return completed booking forms to Margaret O’Hare, Training Administrator by email at mh@ or by fax or post.

 I look forward to seeing you on the day.

Yours sincerely

Jackie McCabe

Director of Training

I am delighted to welcome a report written by Community Food and Health (Scotland), or CFHS, detailing the views of 12 trainers delivering the REHIS Elementary Cooking Skills course. CFHS provided funding to 13 groups for them to deliver the course in low-income communities. A lack of cooking and practical food skills is often cited as a major barrier to healthy eating.  To address this, REHIS, in partnership with NHS Forth Valley Nutrition and Dietetics Department and with support from Community Food and Health (Scotland) and Edinburgh Cyrenians, developed a new course called Elementary Cooking Skills. The course aims to provide participants with basic cooking skills with the aim of increasing their confidence, skills and knowledge. A copy of the CFHS report can be found at http://www.communityfoodandhealth.org.uk/publications/rehis-elementary-cooking-skills/

We now have many centres throughout Scotland approved to run this course.  For more information about the REHIS Elementary Cooking Skills Course, and or other REHIS qualification, please contact me at jm@

Jackie McCabe

Director of Training