REHIS News

In responding to the COVID-19 pandemic, Councils have undertaken significant work in protecting the health of the public by ensuring social distancing while shopping for essential goods and in protecting employees. One of the key changes in the way they deliver services has been the implementation of new powers to ensure that those businesses which are permitted to open have appropriate social distancing measures in place and to ensure that other businesses remain closed.

The Health and Safety Executive (HSE) has issued a warning of an increased legionella risk if a building has been closed or reduced occupancy during the COVID-19 pandemic. 

This is because water systems can stagnant due to lack of use, increasing the risk of Legionnaires’ disease. This may particularly affect:

As we move into the next phase of the Scottish Government COVID-19 response, a "test, trace, isolate, support" approach will be introduced. Read the Scottish Government’s Coronavirus (COVID-19): test, trace, isolate, support strategy.

As NHS Scotland moves to implementation of this strategy, current contact tracing capacity will be enhanced to deliver a sustainable service across Scotland.  

The European Food Safety Authority (EFSA) has published a report on the public health risk posed by Listeria monocytogenes in frozen fruit and vegetables that have been blanched during processing. Blanching before freezing is often carried out by food business operators to prevent enzyme actions which can cause loss of flavour, colour and texture.

Health Protection Scotland has produced guidance to support those working in non-healthcare settings give advice to their staff and users of their services about COVID-19.

This guidance covers:

The UK Government, in consultation with industry, have published guidance to help employers, employees and the self-employed understand how to work safely during the coronavirus pandemic.

The latest guidance covers eight workplace settings:

The Scottish Government has published a paper outlining their “test, trace, isolate, support” strategy for COVID-19, within which the Environmental Health profession plays a key role. It is expected to be in place end of May.

Food Standards Scotland has published guidance intended for Food Businesses in the Take Away Sector.

Through social media and the website, members will have read that the work of the Institute is continuing, with progress on the education and qualification route to being an EHO, flexible training opportunities in relation to the various Community Training courses, regular meetings continuing by virtual means and responses to questions and queries being made.

Tuesday 28 April marks International Workers’ Memorial Day (#IWMD20) which is commemorated around the world.

The day marks to remember those who have lost their lives at work, or from work-related injury and diseases. 

The theme for 2020 is coronavirus. The coronavirus pandemic affects every worker regardless of sector or locality. Tens of thousands of workers worldwide have died. More have fallen ill or continue to go to work risking their lives. Many workers are still attending work ill-equipped and without necessary safety measures in place.