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Darent Valley Hospital praised by chief inspector of hospitals

Posted: February 18th, 2014 by TutorCare comment-icon Comments disabled

Professor Sir Mike Richards, England’s chief inspector of hospitals, has praised Darent Valley Hospital for their services. In his report for the Care Quality Commission (CQC), Professor Richards stated: “We found that most of the services at Darent Valley Hospital were good. The majority of patients told my team that they were happy with the care and treatment that they had received, and we identified a number of examples of good practice. “Overall, we found a culture where staff were… Read more »

University Hospital gains praise after dramatic reduction in waiting times

Posted: February 13th, 2014 by Eloise comment-icon Comments disabled

University Hospital in Coventry has been praised by the likes of health minister Jeremy Hunt and other clinical chiefs as almost all A & E patients are now being seen within the expected four hour waiting threshold. Just a few months ago the hospital was criticised for the fact that one in three A & E patients had waited for longer than this four hour period and it was revealed that this target had been missed for over half a… Read more »

No horse meat in British beef products over last quarter

Posted: February 12th, 2014 by Dermot comment-icon Comments disabled

The horse meat scandal caused mayhem in Britain last year when it was revealed that food being sold in Britain that was labelled as beef actually contained horse meat or horse DNA. Since the revelation The Food Standards Agency has released their latest quarterly report of over 6,000 products, none of which were found to be contaminated with horse meat or horse DNA. Products cannot contain more than 1% horsemeat or horse DNA before they have to be reported and… Read more »

Minister awards Cornish hospital prize for food

Posted: February 11th, 2014 by Craig comment-icon Comments disabled

Owen Paterson, Environment Secretary, has tried to help reverse the reduction in the proportion of British food being served in hospitals by prescribing Cornish clotted cream ice cream in order to help improve patients’ health. He went on to say that spending more of the available £2.1 billion budget for food and drink on British produce would not only help to create much healthier meals, which would be a huge benefit to patients, but it would also boost British farming…. Read more »

Merseyside hospital given praise for care

Posted: February 10th, 2014 by Eloise comment-icon Comments disabled

Whiston Hospital, under the St Helens and Knowsley Teaching Hospitals NHS Trust, has been praised for their quality of care by hospital watchdogs and the Care Quality Commission. Inspectors from the Care Quality Commission spoke with users of this particular NHS service along with carers, family members and staff of the hospital, as well as reviewing information provided to them by community groups and consequently determined that the hospital delivered, “care and treatment planned and delivered in a way intended… Read more »

Heston Blumenthal forced to close restaurant after vomiting bug outbreak

Posted: February 9th, 2014 by Dermot comment-icon Comments disabled

Heston Blumenthal has once again been forced to close one of his restaurants after a norovirus outbreak occurred. Blumenthal’s restaurant, Dinner, which has two Michelin stars and is situated in the Mandarin Oriental Hotel in Knightsbridge, has been closed for a week by the chef himself after several people became ill. One American couple were violently ill on their flight home to Denver after eating at the restaurant. This isn’t the first time one of Blumenthal’s restaurants has been closed… Read more »

Do we really know our high risk foods? (Part 3)

Posted: February 8th, 2014 by Craig comment-icon Comments disabled

We have previously looked at some of the foods that people consider high risk when it comes to safety and preparation. However, there are other high risk foods that haven’t quite earned the same reputation in the public mind-set even though they share that ‘high risk’ status with the likes of eggs, chicken and shellfish. Take rice, couscous and pasta, for instance. These starchy foods have a high content of moisture. So do lots of ready meals and cooked meats…. Read more »

Do we really know our high risk foods? (Part 2)

Posted: February 7th, 2014 by Craig comment-icon Comments disabled

The last article introduced the idea that there are some foods we trust and some we take care with because of social, scientific and historical factors. It’s relatively easy to think of a couple of examples of foods we don’t trust. Take chicken, for instance, or eggs (which comes first is still a matter for debate.) These two very popular ingredients are joined on the list of high risk foods by shellfish. Members of the public are really wary about… Read more »

Do we really know our high risk foods? (Part 1)

Posted: February 6th, 2014 by Craig comment-icon Comments disabled

Food safety is something that ought to come under the category of essential knowledge. We all need to know what foods are good for us and what foods are bad for us in order to live healthy lives. However, it’s also about knowing exactly how to prepare certain foods to stay safe and avoid illness. This kind of knowledge isn’t innate. It’s something we have to learn from the people around us. It’s interesting that we think of some foods… Read more »

The Gloves Are On? Should Chefs Wear Disposable Gloves?

Posted: January 29th, 2014 by TutorCare comment-icon Comments disabled

This January saw a new law come into effect in the state of California requiring all chefs to wear single-use disposable gloves when preparing ready-to-eat meals. Restaurants and food companies will have six months to implement the change. And it doesn’t simply affect chefs – bartenders, too, have to wear gloves to prepare drinks, as they cannot touch ice, fruit garnishes, or anything else that goes in the glass. Should all chefs have to wear gloves when preparing food? How… Read more »

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