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The EU - will the UK stay or go?
25th of November 2015
Should we stay or should we go? That is the dilemma the Brits will have to get to grips with in the run-up to their referendum on remaining in the European Union, which could be held as early as May 2016. A ‘no’ vote would have far-reaching consequences for not only Britain but also the EU reports Hartley Milner.
With the exception of a
Calling in sick - bad hygiene at work
25th of November 2015
The workplace is a breeding ground for bacteria and any contagion will quickly spread in a busy office, institution or factory. Ann Laffeaty looks at the implications of an outbreak at work and asks whether employers and staff could be doing anything more to keep their workplace safe.
Anyone who works in an office will recognise the scenario. One
Hygiene on the move - avoiding illness when travelling
24th of November 2015
An increasing number of people travel abroad these days whether on holiday, on business or to visit friends and family. Ann Laffeaty looks at the hygiene issues involved when venturing to other countries and finds out where in the world you are most likely to fall ill - and whether you can do anything to prevent it.
A mere 50 years ago it
Falling ill - at your own leisure
23rd of November 2015
A trip to a hotel or restaurant is often an expensive treat, and should therefore be a pleasurable experience. But your pleasure will quickly turn to outrage if it makes you ill. Ann Laffeaty looks at the implications of outbreaks in the leisure industry – both to the unlucky guest and to the reputation of the venue concerned.
It is
A hands-on approach to hand hygiene
20th of November 2015
Well-being is crucial to everyone in all walks of life – and it’s as important in the workplace as it is in our personal lives. Continuity and consistency are key, but the spread of illness can place a strain on resource and operations.
Mike Sullivan, managing director of GOJO Industries Europe, explains how employers and facility
Food hygiene - no room for complacency
19th of November 2015
Although the number of cases of foodborne illnesses across the EU has been decreasing steadily in recent years according to latest figures, there is still much work to be done. All businesses involved in preparing and serving food must have a proactive approach to food safety and hygiene in order to prevent problems before they occur.
The
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