May PR report

May PR report

WE HAVE YOU COVERED

E L A S MARK E T I NG & P R COV E RAGE MAY 2 0 1 7

MARKETING AT ELAS

THE FUTURE OF FOOD SAFETY CONFERENCE: HYGIENE AND SUPPLY CHAIN SOLUTIONS

E L A S MARK E T I NG & P R COV E RAGE MAY 2 0 1 7

This month we partnered with Salford Professional Development to host The Future of Food Safety Conference: Hygiene and Supply Chain Solutions at the University of Salford. As well as hosting and sponsoring the event, Mike Williams delivered a presentation on how food businesses should protect their supply chain. The conference was a great success and put us in front of several well known brands including IKEA, CDG, Kelloggs and Enterprise Inns.

SAFE TO EAT

SAFE TO EAT

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With so many decisions having to be made in care homes across the UK on a daily basis, food safety training may not be high on your priority list – but it really, really should be, says Mike Williams. Poor food handling is possibly the largest contributor to food contamination in the UK and the effects can significantly impair the wellbeing of both residents and staff (and possibly visitors too), as well as irrevocably damaging your business, so proper and regular food safety training is vital.

With so many decisions have to be made in care homes across the UK on a daily basis, food safety training may not be high on priority list - but it really, really should be, says Mike Williams.

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SURVIVING OR THRIVING? WHAT IS THE DIFFERENCE?

HOW DOES A FOOD BUSINESS COMPLY AND GET A 5 STAR FOOD HYGIENE RATING?

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As part of our series on Mental Health Awareness Week, Employer Advisory Service ELAS share why we need our staff to thrive, not just survive. Maya Angelou said: “My mission in life is not merely to survive, but to thrive; and to do so with some passion, some compassion, some humour and some style.” In 2016, an estimated 15.8 million working days were lost due to mental health issues, including stress, depression and anxiety, according to the Office of National Statistics (ONS); 11.5% of all sickness absence days. This is down from 2014 when 12.7% of all sickness absence was due to mental health issues.

Mike Williams, director at the UK’s leading food safety consultancy STS, explains the three fundamental areas an EHO will look at during an inspection and how getting these areas right means food businesses will have little trouble achieving a 5 star food hygiene rating.

DO PSYCHOMETRIC TESTS NEED AN OVERHAUL TO BE MORE INCLUSIVE?

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Psychometric tests are widely used across industries. But are they inclusive for people with Asperger’s syndrome and other conditions? An Employment Appeal Tribunal (EAT) has ruled that a woman with Asperger’s syndrome was discriminated against during the notoriously competitive recruitment process for the Government Legal Service (GLS).

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RAMADAN: IS FLEXIBLE WORKING THE KEY TO BALANCING STAFF AND BUSINESS NEEDS?

HOW TO SUPPORT YOUR EMPLOYEES DURING RAMADAN

This year, Ramadan is expected to begin on Saturday May 27th and will last until June 24th. In the Arab world, Ramadan brings shortened work hours but in the UK it’s often business as usual. Here’s how you can supporting employees during Ramadan:

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Read Full Article Here Ramadan is the holiest month of the Islamic calendar and is a time of fasting for Muslims worldwide in order to learn discipline and delf-restraint. This year, it is expected to begin on either Saturday 27 or Sunday 28 May and will last until Sunday 25 or Monday 26 June.

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THE MOST ACCEPTABLE TIME FOR A SICKIE REVEALED

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Receiving a ‘sickie’ call from an employee on a Monday, even if they are genuinely ill, invariably sparks a train of thought within management that assumes an outlandish reason for the absence. If that call is received a day later, then the chances are that the above won’t happen. Research from market research company Attest found that 6.38am on a Tuesday is the best time to call in sick. This is because Tuesday is seen as a ‘non-day’.

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