Author: Sarah Groom

Families are eating less healthily and turning to ready meals and processed foods due to the cost of living crisis, a BBC survey has found.

More than two-thirds of people (69%) said they considered themselves to be healthy eaters but 28% said they were eating less nutritious food because it is too expensive, according to the BBC Good Food Nation survey.

The study of 2013 adults across the UK found that 19% are eating more ready meals and processed foods because they are cheaper, while 17% are cooking less from scratch.

The survey, which looks at shopping, cooking and eating habits, found that three in five people (60%) have changed what they eat due to the rising cost of ingredients. This includes 16% who said they have cut back on organic ingredients and 12% who said they were eating less protein as they struggled to cope with higher food bills. The study found that 15% are taking more packed lunches to work to save money.

Meanwhile, over a quarter (28%) of respondents said they had changed their supermarket due to the cost of living crisis and 4% said they had used food banks or alternatives to shops. More than two-thirds of people (68%) said price was the most important factor when picking a supermarket.

Overall, 61% said the cost of living had affected their healthy eating habits in some way, including being more conscious of eating healthily because they cannot afford to get sick (18%) and eating less healthily due to stress (15%). The poll found that 13% said they were eating less healthily due to having less time to cook because of working longer hours.

More than a third of respondents (36%) said they were producing fewer leftovers, with their reasons being to save money (59%); because they are meal planning more carefully (44%); and to reduce waste to help the planet (34%). The survey found that the four most common foods people threw away were salad leaves (31%), bread (29%), fruit (24%) and vegetables (23%).

Christine Hayes, editor-in-chief of BBC Good Food, said the survey shows that “we consider ourselves a nation of healthy eaters and we care about what we eat.

“However, rising costs have impacted choices and compromises have had to be made with people buying more processed food and ready meals and swapping supermarkets to save money.”

But increasing costs have not stopped households from embracing technological innovations. Almost half of those surveyed (46%) said they owned an air fryer while another 23% said they were planning a purchase. Meanwhile, one in seven people (14%) said they had used artificial intelligence tools to create a recipe and 12% had used them to create a shopping list.

Hayes added: “The BBC Good Food Nation findings show we embrace innovations in food preparation – air fryers are now part of our everyday lives.”

Sue Davies, Which? head of food policy, said: “These findings echo our own research findings that many people are finding it more difficult to eat healthily as millions struggle with increased food prices and other high household bills.

“Supermarkets have an important role supporting people through this crisis. This includes helping customers who rely on more expensive convenience stores by ensuring they stock a range of budget products that enable people to have a healthy diet.”

The IFEH Magazine Environment & Health International October 2023 Edition is now available here.

Articles for the next addition are being sought and can be submitted to the editor at Andrew.Mathieson@anu.edu.au

Wet wipes containing plastic could be banned as part of proposals to tackle plastic and microplastic pollution.

The consultation, which is being undertaken by all four UK nations, seeks views on a proposed ban on the manufacture, supply and sale of plastic-containing wet wipes across the UK.

Wet wipes containing plastic break down into microplastics over time, which can be harmful to the environment and human health. Banning these products would help alleviate this issue, as well as reducing the volume of microplastics entering wastewater treatment plants when wrongly flushed.

Wet wipes contribute to up to 94% of sewer blockages, which can lead to damage to properties and can result in sewage-related litter entering the environment.

The consultation comes in response to public calls for action to tackle plastic pollution in waterways, and widespread support for the proposed ban.  

The Scottish Government’s consultation on a ban for single-use plastics products found most respondents supported action on wet wipes containing plastic, including a potential ban.

Circular Economy Minister Lorna Slater said:

“This is very welcome progress towards a goal we all want to achieve: tackling plastic pollution. Wet wipes containing plastic are an avoidable and yet a growing source of beach litter. They are unsightly; they pose risks to the environment and wildlife; and annually they contribute to around 36,000 sewer system blockages in Scotland, risking flooding and costing approximately £7 million to clear.

“This is only the first step: legislation alone cannot solve this issue and we all need to be more careful about what we flush. We continue to support Scottish Water’s ‘Nature Calls’ campaign highlighting the impact of inappropriately-flushed items and the damage they cause to our environment.

“We have already successfully delivered a ban on other single-use plastic products such as straws and cutlery – which also contribute to marine litter. This will deliver on a commitment made in our Marine Litter Strategy and is another important step on our journey towards a truly circular economy.”   

The consultation will run until 25^th November 2023.  

The last OPSON XII operation took place over five months between December 2022 and April 2023 and involved 25 countries, including the United Kingdom.

Operation OPSON is a Europol INTERPOL joint operation targeting fake and substandard food and beverages which has been occurring annually since 2011 with it being in its 12th consecutive year.

Operation OPSON in figures :

• 8 000 tonnes of illicit products seized 
• 6.5 million litres of mostly alcoholic beverages
• 400 inspections
• 143 arrest warrants issued
• 168 search warrants executed
• 119 individuals reported to judicial authorities
• 6 criminal networks disrupted

The main products seized:

(in order of quantity)

• Alcoholic beverages
• Cereals, grains and derived products
• Fruits/vegetables/legumes
• Sweet and sugary products
• Meat and meat products
• Seafood 
• Dairy products
• Food supplements/additives

Some of the frauds discovered :

Trafficking spoiled food across the EU

The exchange of information through Europol led to the detection of a company recycling spoiled or expired food in France, Germany, Italy, Lithuania and Spain. The criminal organisation, led by a Lithuanian citizen, was conducting illegal operations across these four countries, including the illegal relabelling and trafficking of spoiled and expired food. The first phase of the operational activities in Italy and Lithuania led to 27 arrests. The investigation, led by the Lithuanian Criminal Police Bureau (Lietuvos kriminalinės policijos biuras), led to 24 arrests, while the parallel case in Italy led to the arrests of three other individuals. The total seizures following the operational activities amounts to more than 1.5 million packages.     

Meat Fraud

Two investigations led by the Spanish Civil Guard (Guardia Civil), one conducted in Seville and one in Zaragoza, targeted fraud involving meat products. In the first investigation, two individuals were charged with crimes against public health, forgery and fraud for trafficking ham without traceability and with a manipulated expiry date. The operation led to the seizure of 48 896 kg and 3 000 pieces of ham and sausage. The second investigation targeted a criminal network trafficking expired meats, fish and seafood. The suspects falsified the labelling and trafficking of the food without going through the mandatory regulatory process. The results of the operational activities include 8 arrests, 48 individuals under investigation and the identification, seizure and destruction of more than 25 tonnes of food products.

Sweet sugar wine 

An operation led by the Spanish Civil Gard (Guardia Civil) in Albacete uncovered a sugar fraud perpetrated by three individuals and involving two companies. The suspects exported products from invert sugar, which they presented as grape derivatives and concentrated grape juice. This manoeuvre allowed them to double and in some cases triple the sale price and resulting profits. The main destinations of the exports were countries outside the European Union, mainly South Africa. The operational activities led to the seizure of two tanks containing 1.08 tonnes of invert sugar with a retail value of EUR 1.3 million.

Protected food names

The misuse of protected food names was also the focus of the operational activities. In the United Kingdom, authorities performed checks on protected food name products in food service establishments, such as restaurants, and in individual retailers. The checks identified cases of non-compliance with products, such as feta, Parmigiano Reggiano and Grana Padano cheeses, and meats such as Prosciutto di Parma and products of UK origin such as Welsh beef, Cornish pasties and watercress. The checks identified mislabelling, the temporary unavailability of a specified ingredient in restaurants, but also a lack of understanding of the regulations governing the use of protected food names.

The Europol-coordinated operation, OPSON Europe, took place between December 2022 and April 2023. This year’s operation is the 12th consecutive operation OPSON. 

A factory worker has been jailed after he admitted to tampering with food products destined for Nando’s restaurants.

Garry Jones, 38, worked for Harvey & Brockless Fine Food Company, a manufacturing firm based in Evesham that produces large quantities of items for restaurants across the country, including Nando’s and The Ivy Group.

Jones had earlier pleaded guilty to contaminating goods that are supplied to Nando’s. None of the contaminated goods ever reached customers.

In his role at the factory, Jones worked as a ‘picker’ on the late shift, whose responsibility was to collect all of the required ingredients for the next day’s cooking.

CCTV cameras inside the factory showed Jones deliberately tampering with tubs of hummus and salad dressings when he was alone.

From October 28 2022, Harvey & Brockless were informed that dozens of their products had been contaminated with items including rubber gloves, plastic bags and metal ring pulls.

Following an internal investigation of the affected products, which found other boxes had also been tampered with, the firm determined an employee must have been behind the contamination and the police were contacted.

Harvey & Brockless’s products go through a metal detector before leaving the kitchen area, meaning they could not have been tampered with during the production process and must have been contaminated in the storage area of the factory.

Jones raised further alarm when footage showed him mixing an unknown substance into raw ingredients that were to be prepared for production the following day.

He was arrested on 10 November and questioned by West Midlands Police, where he later admitted during his police interview to combining fish sauce with soy sauce on one occasion.

Mehree Kamranfar, Senior Crown Prosecutor for CPS West Midlands, said: “This was an extremely disturbing case that could have had far-reaching implications had the defendant not been caught.

“Jones knowingly and maliciously contaminated food products that were going to be distributed to some of the most popular high street restaurants across the country.

“The cross-contamination caused alarm both within the company and externally, as Jones’s utter disregard, particularly in mixing fish sauce with raw ingredients, could have threatened serious harm to those with allergies.

“In addition, sabotaging the food products supplied by Harvey & Brockless not only cost the firm thousands of pounds, it also threatened to destroy the company’s reputation.

“When faced with the overwhelming evidence presented by the prosecution team Jones pleaded guilty to both charges. I want to thank West Midlands Police and the prosecution team for building the strongest possible case, which saw him convicted and today sentenced.”

Jones also admitted a separate charge of burglary, after he was found to have broken into a colleague’s house through a window and stolen a pink hairbrush.

Garry Jones was charged with contaminating goods contrary to section 38(1) of the Public Order Act 1986 and burglary contrary to section 9(1)(a) of the Theft Act 1968 and was sentenced to 42 months imprisonment following a hearing at Worcester Crown Court.

Director of Professional Development

The Institute is pleased to welcome Carol Walker, Chartered EHO to the position of Director of Professional Development. Carol will start on 9 October where she, along with Jacqueline Cunningham will work together in delivering the Professional Development function.

We would like to express a huge thank you to Karen Keeley, who leaves us in October. Karen has achieved a vast amount of work in her time at the Institute and will be very much missed. We wish Karen all the very best for the future.

Professional Examination

The Professional Interview diet is taking place Tuesday 26 – Thursday 28 September 2023 at the Carnegie Conference Centre, Dunfermline. The Institute wishes the best of luck to all candidates.

Presenters Seminar – 11 October 2023

We have had a big response to the Presenters Update Seminar which is taking place on Wednesday 11 October in Perth, with many centres recognising the value of the day and eager to attend. There are still some spaces left but please note the closing date for booking is Thursday 28 September 2023. For more information REHIS Presenters Update Seminar – REHIS

REHIS Website

There are lots of resources on our website, so please check it out, whether you are a member and wish to access additional learning resources in the members only section, or you are a Presenter wishing to update your training resources, or you are simply interested in learning more about the work of the Institute. Royal Environmental Health Institute of Scotland – REHIS

Environmental Health Update and Annual General Meeting

The free to members Environmental Health Update is being held as a hybrid event on the morning of Friday 17 November from the Edinburgh Training and Conference Centre. This event will be followed by the Institute’s 23rd Annual General Meeting REHIS Environmental Health Update/AGM – REHIS

Obesity Action Scotland have published a new report that will support the work of local authorities and health boards across Scotland as they take forward Whole System Approaches to Diet and Healthy weight.

The levers to change our food system exist at local and national level. Actions across the whole system will be required to deliver healthy weight for all in Scotland.

Local levers for diet and healthy weight are actions available at the local level – for local authorities, health boards and schools, as well as the private and third sectors – to support community health by ensuring everyone can get affordable, healthy food and drink, and integrate safe and enjoyable physical activity into their daily lives.

This report has reviewed the evidence and recommends seven measures which can be utilised as part of a place-based approach to addressing diet and healthy weight.

The seven local levers for diet and healthy weight in Scotland are:

1. Restrict food marketing
2. Utilise planning to improve food environments
3. Strengthen public food procurement and provision standards
4. Work with the out of home sector to reduce calories on the menu
5. Improve up take of school meals
6. Promote and support physical activity
7. Protect, promote, and support breastfeeding and healthy diets for children.

It further supports moves to work with the out of home sector to reduce calories on menus, promote and support physical activity, protect, promote, and support breastfeeding and healthy diets for children, and improve uptake of school meals.

On launching this report Lorraine Tulloch, Programme Lead said:

” We are delighted to launch this report, written in conjunction with University of Edinburgh.  It offers clear actions that can be progressed at a local level.  Together we can all shape our food and physical activity environments to support healthy weight and protect and improve the health of the Scottish people.”

The author Prof Lindsay Jaacks of University of Edinburgh said:

“It is possible to halt the rise in obesity in Scotland and achieve a healthy weight for all. None of the local levers alone will have a huge impact, but with continued evaluation and improvement, together they can.”

A proposal to increase the Minimum Unit Price of alcohol by 15 pence per unit to 65 pence is included in a new consultation on the future of the public health policy.

Views are being sought on whether to continue the Minimum Unit Pricing (MUP) legislation beyond the current term which ends next April, and the level at which it should be set.

Legislation setting the price was laid in March 2018 and approved in Parliament in April 2018.

The Alcohol (Minimum Pricing) (Scotland) Act 2012 contains a ‘sunset clause’ which sets out that the minimum pricing provisions expire at the end of the six year period (which ends on 30 April 2024) unless Scottish Ministers make provision to continue the legislation by laying an Order in Parliament.

A Scottish Government report on the operation and effect of MUP in its first five years, an Interim Business and Regulatory Impact Assessment and a report on public attitudes to the policy have also been published. These papers assess the success of the measure so far and look at the future impact on health and industry sectors if it is continued and the potential effects of different minimum price levels.

This builds on Ministerial engagement with business and health stakeholders which has taken place throughout the summer.

Drugs and Alcohol Policy Minister Elena Whitham said:

“The recent rise in alcohol-specific deaths highlights the need for more to be done to tackle alcohol-related harm.

“Our world-leading Minimum Unit Pricing (MUP) policy is one of the measures we know can make a difference. Recent research estimated it has saved hundreds of lives, likely averted hundreds of alcohol-attributable hospital admissions each year – and also contributed to reducing health inequalities. It is one of a range of measures we have in place across prevention and treatment services to reduce alcohol harm.

“We believe the proposals set out in this consultation strike a reasonable balance between public health benefits and any effects on the alcoholic drinks market and subsequent impact on consumers, but we want to hear from all sides and urge everyone to take the time to respond.”

Drinking Water Quality Regulator (DWQR) have published the 2022 Annual Reports for Public Water Supplies.

In 2022, Scottish Water carried out a total of 297,284 regulatory tests on Scotland’s drinking water with
numerical standards and many more for operational reasons such as following a burst main. Of the 139,971 tests taken to represent water at consumers taps, 99.92% complied with the standards. In 2022 Scottish Water carried out sufficient water sampling as required by the regulations and the data shows a continued high level of compliance with standards. A further 60,671 tests were carried out on water supplied from treatment works and all but 25 of these tests met the required standards which is similar to the previous year’s performance. 96,642 tests were also taken from service reservoirs (SR), where treated water is stored. Compliance here was similar to 2021’s performance.

Of particular note during 2022 was the detection of Coliform bacteria at two of Scottish Water’s service
reservoirs Darvel SR and Kerse SR which required customers to boil their water as a precaution whilst investigations took place. Our assessment showed significant failings in Scottish Water’s maintenance of these assets. Further investigation into the approach to maintenance and inspection of service reservoirs has shown a backlog of inspection and repair. The DWQR are currently progressing enforcement action to ensure a robust programme of work is implemented to address this in the fastest possible time.

The Water Industry (Scotland) Act 2002 requires DWQR to publish an annual report describing the Regulator’s activities during the preceding year. This report summarises data on water quality in public and private supplies across Scotland, as well as covering water quality events and incidents, consumer contacts to Scottish Water and DWQR activities throughout the year.

Also published are separate documents detailing water quality performance and giving a summary of the water quality incidents that occurred in 2022.  The Private Water Supplies Annual Report will be published in September 2022.

All previous Annual Reports can also be found on the website.

The Food Standards Agency (FSA) has published updates to their best practice guidance on food allergen labelling.

This best practice technical guidance aims to support food businesses when applying allergen labelling, whilst helping to keep consumers safe. The update supports the FDFChange Management of Allergen Information guidance (Opens in a new window), also published today. 

The FSA technical guidance is recommending a number of changes in relation to how food businesses should use Precautionary Allergen Label (PAL) and is advising that food businesses should: 

• Only apply a PAL if there is an unavoidable risk of allergen cross-contamination which cannot be sufficiently controlled by segregation and cleaning. 
• Specify which of the 14 major allergens the PAL refers to – for example, using “may contain peanuts” rather than a generic “may contain nuts” statement. 
• Use PAL statements in combination with a ‘vegan’ label where a risk of cross-contamination with an allergen has been identified. A ‘vegan’ label communicates different information to a ‘free-from’ claim, which is food safety information aimed at different consumer groups. 

The technical guidance goes into further detail about why businesses should not use a PAL statement alongside a “free from” statement and gives updated information on best practice for the use of No Gluten Containing Ingredient (NGCI) statements for food businesses in the non-prepacked food sector.  

Natasha Smith, Deputy Director of Policy at the FSA said:  

“While the use of PAL is voluntary, it is important that it should be as accurate and helpful to consumers as possible when it is applied. The updates to this guidance will help businesses to effectively manage allergens, and ensure those living with food allergies and intolerances get the greatest possible benefit from PAL. 

The guidance also helps make clear the distinction between a ‘vegan’ claim, and a ‘free from’ claim. A ‘free-from’ allergen claim should guarantee that the specified allergen is absent and to use it a food business must have implemented strict controls to eliminate any risk of cross-contamination.   A vegan claim is not about food safety, and our new guidance highlights that a PAL statement for any or all of molluscs, eggs, fish, milk and crustacea (foods that are both regulated allergens and animal products) can be used to communicate a risk of their unintended presence, where this has been identified by a food business’ risk assessment.

We continue to encourage consumers who have allergies and intolerances to check the label of food products at all times, to make sure the food does not contain ingredients they may be allergic to.”  

The FSA will continue to treat food hypersensitivity as a priority area. Future work will include working with international Food Standards bodies to influence the introduction of allergen threshold standards and continuing to find ways to improve the provision of allergen information including considering the need for standardisation in this area. 

As well as the updated Technical Guidance on Food Allergen Labelling and Information Requirements, FSA have also published a summary of the responses received to the consultation held between 27 March and 22 May 2023. More than 80 responses were received from a wide range of businesses, industry bodies, local authorities, allergy organisations and members of the public. 

Ron McNaughton, Head of Food Standards Scotland’s Food Crime and Incidents Unit, explains to New Food Magazine, how it is tackling food crime.

In 2013 Europe witnessed one of its most infamous cases of food crime when a huge amount of products, including burgers, were discovered to contain horse meat. But what is food crime and how are we trying to keep consumers safe?

Food crime is defined as any deliberate manipulation, substitution, mislabelling or instance of fraud in relation to food. Counterfeit and substandard food and drink can make its way into the supply chain at any stage – from wholesale domestic and international distribution networks to the local corner shop – and the increase of sales online is exacerbating the threat that food crime poses to the public.

Unlike more obvious criminality, food crime deceives customers and may put consumers’ health at risk. Food crime affects all types of products and having access to the global marketplace means that we need to be more vigilant in the fight against this type of criminality.

The Scottish Food Crime and Incidents Unit (SFCIU) is the incidents, investigations and intelligence gathering arm of Food Standards Scotland (FSS) and leads the charge against food crime. It has dedicated intelligence, analytical and investigation teams who analyse, develop and action information received from a wide variety of areas, including members of the public, food business operators, industry whistle-blowers and other partner agencies.

In Scotland, we work with partners such as Police Scotland and local authorities to develop intelligence-led operations against criminals who seek to make profits from food crime that can potentially put the health of consumers at risk.

While food crime is financially motivated and can vary from low level criminality to complex fraud across supply chains, it can have serious and deadly consequences.

Since FSS’s establishment in 2015, several food crime cases have been reported to the Procurator Fiscal following SFCIU investigations, ranging from fake Scottish tea sold to luxury hotels to a powdered chemical sold to people wanting to lose weight rapidly.

Early this year, in a landmark case for FSS, Jamie George (32) was sentenced at Stirling Sheriff Court to 37 months in jail for distributing 2,4-dinitrophenol (DNP), a highly toxic industrial chemical.DNP has tragically been responsible for at least 33 deaths in the UK since 2007 and is not safe for human consumption.

FSS staff, plus police officers and Falkirk Council employees, recovered 5kg of DNP, 120 filled capsules and 10,000 empty capsules as part of the investigation. His sentencing came as a result of a joint investigation between FSS’s Scottish Food Crime and Incidents Unit (SFCIU), Police Scotland and Falkirk Council’s Environmental Health department.

The case is the first of its kind involving DNP to be prosecuted in Scotland and is the first major criminal investigation to lead to a conviction for the SFCIU. The sentencing sends a clear message that there are consequences for those individuals who are prepared to put peoples’ lives at risk in order to profit financially from food crime.

As part of tackling food crime there are three key lines of defence that can help ensure that food is both safe and authentic. These are food businesses and industry; regulators and law enforcement; and consumers.

One of the most common questions I’m asked is: “How can people spot food crime?”. My advice is simple: if something seems too good to be true – significantly reduced in price especially in the current climate – or promises unrealistic results, then the chances are it probably isn’t genuine.

FSS recently launched its Food Crime Risk Profiling Tool, an online programme which allows companies to assess their vulnerabilities to criminality.

Using the tool allows businesses to assess themselves against a series of statements on topics, such as how they source materials and their supply methods, before being given an individual report at the end which will highlight areas of good practice as well including specific guidance on areas they may wish to improve on.

To support businesses through this process, FSS will be holding several free online workshops later this year to help develop opportunities to increase authenticity and improve food crime resilience – those who sign up to the tool will receive an invite to the workshops.

Prevention is the key to winning the battle against food crime. We felt it was important to support the food industry through crime prevention in order to protect businesses and, ultimately, consumers.

And while we look to better support industry, law enforcement agencies cannot tackle food crime without the support of the public and particularly those who work in the food and drink industry. FSS and Crimestoppers launched the free Scottish Food Crime Hotline in 2016 to give members of the public and industry a dedicated place to report anonymously any suspicions of food crime. The confidential hotline number (08000287926) is operational 24 hours a day, seven days a week and you can also make a report anytime via Food Standards Scotland’s website.

Every year, 26 September is marked as World Environmental Health Day across the globe.

World Environmental Health Day is observed to raise awareness regarding the significance of the health of our environment.

The theme for the 2023 is “Global Environmental Public Health: Standing up to protect everyone’s Health each and every day”.

The theme reflects the consistency with which the global environmental health workforce has been addressing the myriad of environmental health challenges and issues to prevent illness and promote human health and the environment.

Environmental health Officers represent one of the largest subdivisions of the global
public health workforce and must be recognized for the delivery of the essential environmental public health services. Current challenges include climate change and the climate-sensitive health risks posed and the resultant health outcomes as well as potential outcomes for health systems and facilities. Other global environmental health challenges include food safety and security, chemical, air and water pollution, solid and hazardous waste management, sanitation and wastewater management, vector proliferation, poor housing, and disaster risk reduction. At the policy and management levels in many countries, there needs to be greater urgency in embracing and introducing appropriate technology to enhance the work and productivity of Officers.

According to World Health Organisation (2016), global environmental issues account for more than 12.6 million deaths each year. Along with the issues mentioned, include soil pollution, ultraviolet radiation, and biodiversity loss. According to the data, more than 100 illnesses and injuries can be directly linked to environmental health concerns. Often, these issues have the greatest impact on communities that are poor and already have significant health care vulnerabilities.

At least 155 states recognise their citizens have the right to live in a healthy environment, either through national legislation or international accords. Despite those protections, the World Health Organization estimates that 23 percent of all deaths are linked to “environmental risks” like land and air pollution, water contamination and chemical exposure.

The last decade was the hottest in human history and we are already experiencing the impacts of climate change, with wildfires, floods and hurricanes becoming regular events that threaten lives, livelihoods, and food security. Climate change also affects the survival of microbes, facilitating the spread of viruses, and expanding the range of vectors. If no action is taken, pandemics are likely to occur more frequently, spread more rapidly, have greater economic impact, and kill more people.

WEHD provides the opportunity for Environmental Health bodies around the world to promote our work to the public and policy makers and to involve them in events planned for the day.

A primary activity of any public health strategy is information sharing. By understanding what the risks are, Environmental Health Professionals can better deploy resources to protect everyone’s health each and every day.

For more information about the day and how it is being celebrated across the Globe see here.