Graphic Design Work 2016 by Astrid Johnson

Astrid Johnson Graphic Design

Work 2016

Manifesto | Faculty of Public Health Chair A message from Ireland n er th of the Nor (NIAC) ee itt m Affairs Com

e UK Facu lty c Health

ed to ) is committ blic Health (FPH physical mental and cting people’s health for is for better . Our vision fullest potential their eve achi able to table a fair and equi g life through to drive rstanding and promote unde y and practice. blic health polic health y for public the essional bod to ed are train K, our members petence lic health com andards of pub 3,300 members lop et by FPH. With deve to nally, we work e nd internatio ote excellenc and to prom derstanding, years we more than 40 nding ic health. For expa and g lopin orefront of deve ession. prof workforce and mittee Affairs Com ern Ireland as the mittee acts and Affairs Com essionals. lic health prof l focus for pub

lic health and future pub scuss current cern; and policy. public health of ent e developm

Public Health Place

4LB uk tter rg.uk No. 263894

on of this A longer versi ding further document inclu available at evidence is

k www.fph.org.u

Dr ADrIAN

Brief

Introduction

About the UK Faculty of Public Health

A message from the FPH President

for a manifesto health the public’s

emergence of new threats, and the re-emergence of some that belong to a bygone era. Sugar and its impact on health has crept steadily up the public health agenda. The growing IrelaNd antibiotic resistance of NortherN e CommItte Irs affa some microbes has reached, many believe, crisis levels. Tuberculosis, rickets and child road deaths, all with strong

The Faculty of Public Health publishes their Manifesto every four years. This example shows the Northern Ireland version. .

MAIrs

n ing its attentio NIAC is turn tion season, ies to s we enter elec all political part t challenge lic health; ng plan for pub to how we migh pelli th com ng and ical heal tal and phys produce a stro people’s men ifesto, start investing in da. Our man one that puts t of its agen g at the hear blocks. and wellbein the building ess er, gives them a lengthy proc Well, Live Bett ugh thro identified Health; s have been lty of Public Our 12 prioritie see bers of the Facu health, who ion with mem tline of public of consultat the fron onpoverty basi ingto here have been some le work links and The s. UK Faculty of Public Health (FPH) is committed to daily a on ies ualit the peop important advances ct of ill inequality, areineq all public improving and protecting people’s mental and physical health and ent, it should the impa th improvem in public health health conditions that health and wellbeing. Our vision is for better health for e s on heal a broad scop rities focu since FPH publishedWhi its le our prioshould have been banished people are able to achieve their fullest potential th practice has all, where diseases that public heal tiousfor previous manifesto, be 12 Steps to the history books. a healthy, fulfilling life through a fair and equitable remembered ection (eg. infec prot clinical th (eg. heal des to Better Public Health, oving services society. We work to promote understanding and to drive and also incluIf we are ; impr rds) haza to bridge the g. l enin enta in 2010. Powers to ban improvements in public health policy and practice. ning) and scre and environmrapidly increasing service plan gap smoking in cars witheffe children ctiveness and pragmatic and between rich and poor, een being As the leading professional body for public health and regulatory powers to balance betw term that to strike aour governmentst to medium specialists in the UK, our members are trained to the We’ve tried we need implement standardised do in the shor people’s weacan ct on totlay solid foundation highest possible standards of public health competence nary; wha positive impa visio te, tobacco packaging have been edia e immwe can build. challenges that morwhich from longer term and practice – as set by FPH. With 3,300 members d make a t hard won. Free schoolcoul meals abou do what to Start Well, asmanifesto, Our based in the UK and internationally, we work to develop for our youngest children health, as well roach. ained app sustBetter, Live represents knowledgental andin understanding, and to promote excellence will be provided in Scotland need a more to be instrume Live Better those priority areasl, that in the field public health. For more than 40 years we willofwork and England – for some their is for start Wel election that Our intention our members believe have been at the forefront of developing and expanding r the general afte only quality meal of the day. ies in place polic ing will improvefor health the public health workforce and profession. putt all. and health er We’ve also seen the towards bett wellbeing, save lives, and give our children and young people the best possible chance of achieving a healthy future. Any government serious about creating a fairer, healthier society should have these commitments at the forefront of their public health action plan.

www.fph.org.uk

Registered Charity No. 263894

Size & Extent 8-page gate-fold A5 leaflet

Our 12 priorities have been identified through a lengthy process of consultation with our members; the people working on the frontline of public health, who see the impact of ill health and inequalities on a daily basis.

Material

We’ve tried to strike a balance between being pragmatic and visionary; what we can do in the short to medium term that could make a more immediate, positive impact on people’s health, as well as what to do about longer term challenges that need a more sustained approach.

The leaflet was printed on 250gsm silk.

Our intention is for Start Well, Live Better to be instrumental in putting policies in place after the general election that will work towards better health for all.

A longer version of this document including further evidence is available at

Produced by UK Faculty of Public Health 4 St Andrews Place London NW1 4LB www.fph.org.uk @FPH on Twitter policy@fph.org.uk

ProFeSSor JoHn r. ASHTon, CBe

Design and print management by SMaRT Design & Print (Socially Minded and Responsible Trading . That’s SMaRT!), which is a First Step Trust (FST) initiative. FST is a national charity providing employment and training opportunities for people excluded from ordinary working life because of mental health conditions and other disadvantages. www.firststeptrust.org.uk Registered Charity No. 1077959. Company Registration Number: 3730562.

a manifesto for G ive every child public’s health athe good start in life Give all bab ies the best possible start in life by impleme nting the recomme ndations of the 1001 Critical Days cross-pa rty report

By their 1001s t day, a baby’s brain has reach adult weight. A ed 80% of its baby’s earliest experiences will brain developme shape their nt, and have a lifelong impac mental health t on their and wellbeing. Implementing out in 1001 Critic the vision al Days, as well as increased inves set in parenting suppo tment rt, breastfeeding, and education and early years play will provide a holist emotional resilie ic approach to supporting nce and wellbeing in our children. Help children and The UK has one young people of the highest rates of teenage in Europe. Poor develop esse pregnancy social and emot ntial ional capabilities the likelihood of health-harm increase life skills and ing behaviour, problems, and mental health reduc make personal social, health and e life chances. Teaching perso , nal, economic educa social, health relationship educa tion, as well as and sex and tion, will support our economic, and build emotional young people sex resilience and to and relations to navigate throu This should be gh life. hip a statutory provis education a ion in all schoo state funded or statutory ls, whether independent. duty

in all schools

Promote heal thy, active lifestyles in children and young people by reins tating at least two hours per week of physical activity in all schools

Physical activi ty has an impor tant impact on young people’s children physical and ment their educational al health and wellb and attainment and eing, chances. It can ultimately their reduce their risk future life of later life such as coronary heart chronic conditions in disease, type 2 mental health problems and diabetes, obesity. Schoo support childr ls should en and young people to achie active life throu ve a healthy, gh the statutory provision of at hours of physi least two cal activity per week.

Introduce good bad health an laws to prevent d save lives Protect our children Although there and young peo are ple broadcasting adver regulations in place to preve nt by stopping the programmes made ts for unhealthy foods durin g and around marketing of foods also watch progr for children and young peopl high in suga e, they ammes during r, salt and ‘adult’ commercial peaking betwe en 8 and 9pm. airtime, fat before the Online marketing self-regulated 9pm by rules the food indus watershed on try and don’t distin are between health TV, and y and unhealthy guish by tightenin foods. To prote there should be g ct our children a ban on adver marketing restr online tising salt and fat befor foods high in sugar ictions e the 9pm water , marke shed, ting regulations and tighter online of these unhea independently enforced and monit lthy foods which are

ored. Introduce a 20% duty Regular consu (per litre) on mptio fructose corn syrup n of soft drinks with added sweetened bevesugar sugar, highrages sweetened bever or similar ingredients (know n as sugar ages or SSB s) as an importan is and assoc obesi t iated with weigh ty, diabetes, heart measure to t gain disease It has been estim tackle obesity and ated that a 20% and poor dental health. tooth decay, the number of duty on SSBs would obese adults by particularly reduce 180,000 (or 1.3% adults). It would in children of also raise aroun and young peo d £1 billion in taxati all obese which could then ple be inves on reven

Tackle alcoholrelated harm by intro ducing a minimum unit price for alco hol least 50p per of at unit of alcohol sold

ted in children’s

services.

In England alone , the personal, social and econo alcohol are as much as £55b mic costs of n. In the UK, it over 2.5 millio is estimated that n childr hazardously. Betwe en are living with parents who drink en 1980 and 2010, alcohol increa the affordability sed by 48%. Imple of menting a minim price (MUP) for alcohol of at least um unit would save over 50p per unit of 3,000 lives every alcohol sold by as much as 41,000, and cut year, reduce chronic illnesses violent crime by Save lives thro 11,000. ugh the Almo rapid impleme st one sixth of the UK population ntation of smokers start smoke and two of standard before they are thirds ised aged the Chantler Revie tobacco pack w concluded that 18. The final report of aging introduction of standardised packa it was very likely that the effect on public ging would have health, and would a important reduc contribute a mode positive tion in the uptak e and prevalence st but Until the actua l regulations are of smoking. implemented, pressure to introd contin uce this impor tant public health ued will be maintained measure .

Set 20mph as In 2013 there were the maximum almost 5,400 3,300 cyclists pedestrians and killed or seriou speed limit sly injured on our just under number of childr in roads. The total en (0-15 years built-up area ) killed or seriou 1,980. A 20mp s to sly injured was h speed limit in cut road deat built-up areas roads and street hs would make our s safer to use, and injuries, and would reduc serious injurie s in all road users e deaths and , including driver be encouraged and reduce s. People would to walk and cycle , and enjoy the physical and ment inequalities subsequent al health benefi emissions would ts. Air pollution throu also be reduced. limits is a devol Introducing 20mp gh carbon ved issue, imple mentable by local h speed authorities.

Help people liv healthier lives e Enable people to achieve a goo d quality of life giving everyone by paid employm in ent and training a living wage Reaffirm commitment universal heal to a thcare system free at the point of use, funded through gene ral taxation

The cost of a baske since 2008, while t of essential items has risen by 28% the average wage 9% in that time. The Living Wage has increased just an acceptable standard of living is set at a level to provide based on the cost in the UK. Payin g a living wage of living can bring socia benefits; from l and economic indivi having more time duals needing to work less hours and so with their family of absenteeism , to employers drop and staff seeing rates retention increa se. The NHS has its place in the UK psych pillars of our socie ty. However much e as one of the major much it needs it has changed, to continue to however change, it shoul to the NHS’s ethos d be fundament al benefit from every that it delivers the maximum public health pound invested, possible stand that it ensures ard of care and the highest that it remains healthcare syste a universal m; open to all, free to all, and through gener funded by all al taxation.

Take national tackle a globalaction to problem Invest in pub lic transport and active travel to promote goo d health, and reduce our impact on climate chan ge

Obesity and clima te health challenges change are two of the bigge st public we face. Inves ting in public transp infrastructure to support active ort and travel, such as cycling routes, walking and and better plann ing amenities more accessible by foot, to make services and will increase levels cycle or public transport, of physi cal activi both physical and ty. This will prom mental health ote and wellbeing, the risk of chron reduce ic conditions such musculoskeletal as obesity, stroke problems, and and help cut carbo as well as air and n emissions, noise pollution.

Implement a crossIPCC evidence national app confirms that an roach unsustainable future (including approach to the to meet clim climate chang e) is the biggest threa ate ts to public health almost certainly one of change targ needs a transf ets, this century. Tackli orma including a ng this the health secto tion in the way our industries rapid r) and we as indivi (including move to 100% and day-to-day duals carry out lives. One of the our business renewables most important all governmen and ts to actions is for such that our inves commit to investment in 100% a zero-carbon renewables, exceeds our inves tment in renewables matches energy syst and then em tment in the fossil fuel industry.

A message from the FPH President ProFeSSor JoHn r. ASHTon, CBe

s we enter election season, FPH is again turning its attention to how we might challenge all political parties to produce a strong and compelling plan for public health; one that puts investing in people’s mental and physical health and wellbeing at the heart of its agenda. Our manifesto, Start Well, Live Better, gives them the building blocks. Our 12 priorities have been identified through a lengthy process of consultation with our members; the people working on the frontline of public health, who see the impact of ill health and inequalities on a daily basis. We’ve tried to strike a balance between being pragmatic and visionary; what we can do in the short to medium term that could make a more immediate, positive impact on people’s health, as well as what to do about longer term challenges that need a more sustained approach. Our intention is for Start Well, Live Better to be instrumental in putting policies in place after the general election that will work towards better health for all.

Strategy | Faculty of Public Health Brief

Foreword

lty t the UK Facu ublic Health

d to ) is committe Health (FPH ical ulty of Public tal and phys g people’s men for nd protectin better health vision is for potential st fulle wellbeing. Our to achieve their table equi eople are able and fair a life through of public hy, fulfilling ding rstan ote unde th in public heal e work to prom improvements es and to drive practice. public health nal body for the essio to prof ed ding are train our members petence s in the UK, ic health com dards of publ in the ossible stan 0 members, FPH. With 3,30 ledge tice, as set by develop know field we work to llence in the nternationally, exce ote and to prom s, we have been erstanding, year 40 than ic health. For more g and expanding the publ lopin refront of deve n. essio prof workforce and

advocacy

S Standard

a five year vision WorKForce

KnoWledg

culty of the UK Fa alth of Public He

w.fph.org.uk

uced by ic Health aculty of Publ e Andrews Plac on NW1 4LB w.fph.org.uk H on Twitter cy@fph.org.uk

Delivering h lt Better Hea for All

ement by print manag Design and n Design Astrid Johnso om hnson@icloud.c Email astridjo

th have been in public heal t achievements ctions in infan he greatest ctively. Redu working colle s, eradication made through in some case cy have reduction and, life expectan mortality, the in ases incre diseases, and together. ing of infectious work eved through ce and art all been achi is “the scien enting public health ition states, wellbeing, prev As our defin g health and d efforts and protectin the organise of promoting life through prolonging ill-health and

Developing the strategy

About the UK Faculty of Public Health

practice of society.” standards of and the highest david allen, ceo t our health developing Whether it is decisions abou -based those making ucing evidence th to ensureathat healFaculty er UK skilled, or prod The of Public Health (FPH) is committed to his strategy represents summary oft collective ering bett the mos deliv are ge, eing chan wellbextensive consultation improving and protecting people’s mental and physical ambition following with our ard positive y to drive forw do. polic we health and wellbeing. Our vision is for better health for members, staff and Board. Thehear ambition wet have set t of wha the s individuals, for all is atto all, where people are able to achieve their fullest potential for FPH is bold and challenging: aim to maximise effective that galvanise of ambition together to scale a work ires to requ ities for a healthy, fulfilling life through a fair and equitable public health action atThis local, regional, national and global for a healthy whole commun nisations and fullest potential society. We work to promote understanding of public levels by drawing on and effectively supporting itstheir members orga le to achieve r peophealth. owe health issues and to drive improvements in public health to deliver, influence and lead public emp five next and policy practice. and happy life. ition for the We will do this through our four priorities men of: t sets out our amb ners, and part our , docu bers our mem This strategy all. As professional body for public health for leading n Advocacy ththe ctively with heal er colle bett king er years. Wor can deliv specialists in the UK, our members are trained to the nations, we n Workforce ss acro and within highest possible standards of public health competence n Standards and practice, as set by FPH. With 3,300 members, in the n Knowledge UK and internationally, we work to develop knowledge and understanding, and to promote excellence in the field Delivery of these will be supported by our four enablers: of public health. For more than 40 years, we have been n Membership at the forefront of developing and expanding the public n Partnership health workforce and profession. n Profile

Foreword

Delivering Better Health for All

Underpinning delivery of the strategy will be a strong and effective infrastructure that will ensure our resources are directed in a targeted and efficient way. We need our members to play a leading role in delivering our strategy; their knowledge, skills and expertise will be essential to achieving the ambition we have, together, set for FPH. We hope you will join us.

he greatest achievements in public health have been made through working collectively. Reductions in infant mortality, the reduction and, in some cases, eradication of infectious diseases, and increases in life expectancy have all been achieved through working together. As our definition states, public health is “the science and art of promoting and protecting health and wellbeing, preventing ill-health and prolonging life through the organised efforts of society.”

advocacy

A framework for deoflivthe erUK ing Faculty our vision

Registered Charity No. 263894

of Public Health our vision

Design and print management by Astrid Johnson Design Email astridjohnson@icloud.com

Better Heal th For all

our Missio

n To promote and protect the health and wellbeing of everyone in society by play ing a leading in assuring an role effective publ ic health workforce, prom oting public health know ledge, and advo cating for the very best condition s for good heal th. our charit able objectives

Roll-up banner for conferences

roll-up banner, deluxe 200cm x 80cm

This strategy document sets out our ambition for the next five years. Working collectively with our members, our partners, and within and across nations, we can deliver better health for all.

Our strategic priorities advocacy

We will set an ambitiou s advocacy agen da with clea r priorities and a strong evid encebase to drive positive chan ges in public heal th policy

by 2019

n Effect posit ive changes in public policy for the public benefit in prioritised areas n Make signifi cant progress towards achieving the priorities set out in our manifesto Start Well, Live Bette r n Expand our influence on publi c health policy at EU level and internation ally

standards

We will set high quality standards that assure effective publ ic health functions

by 2019 n Promote for the publ ic benefit the of knowledg advancement e in the field of public heal th. n Develop public health with a view maintaining to the highest possible stan of professio dards nal compete nce and prac tice. n Act as an authoritative body for the of consultat purpose ion and advo cacy in matt educational ers of or public inter est concernin public health. g

8-page gate-fold A5 leaflet

This requires a scale of ambition that galvanises individuals, organisations and whole communities to work together to empower people to achieve their fullest potential for a healthy and happy life.

KnoWledge

Produced by UK Faculty of Public Health 4 St Andrews Place London NW1 4LB www.fph.org.uk @FPH on Twitter policy@fph.org.uk

Size & Extent

Whether it is developing the highest standards of practice to ensure that those making decisions about our health and wellbeing are the most skilled, or producing evidence-based policy to drive forward positive change, delivering better health for all is at the heart of what we do.

StandardS

a five year vision WorKForce

www.fph.org.uk

As the 4-yearly Manifesto they wanted it in an 8-page gate-fold format.

ProFeSSor JoHn r. aSHton, cBe, PreSident

n Global

y No. 26389

tered Charit

The Faculty of Public Health needed an informative and presentational leaflet to introduce their strategy for 2015.

Sident

ton, cBe, Pre

JoHn r. aSH ProFeSSor

n Be the profe ssion established stand al home and ard-setter and assessment body for public healt h specialists and practitioners in the UK n Define excel lence in specialist health functions public for every empl oyer at local, regional and national level n Set standards for practitione rs on Levels 5-9 of the Public Healt based h Skills and Career Fram ework

KnowledG e

We will act as a synthesi zer of knowledg e and evidence to speak as the independ ent advocate for population health

by 2019 n Increase the circulation and improve the impact factor of the Journal of Public Healt h n Develop a series of member netwo to develop, revie rks w and improve the evidence base n Develop a signp osting service, our website, to via evidence and centres of excellence

worKforc

We will be the standard-sett er and assessment body for spec ialists and practitio ners in publ ic health

by 2019

n Lead on publi c health speci alty education and training to ensur e the workforce meet s the needs of employers n Ensure robus t systems of statu regulation for tory public health speci alists from background s other than medi cine n Embed publi c health capab ilities into the curric ula of other clinic al disciplines

Material The leaflet was printed on 250gsm silk.

Our enablers

Delivering the vision

MeMbershi

profile

our members hip will activ ely contribute to all aspects of our strategy

by 2019 n Double the size of our mem bership, including throu gh launching new categories of membership and internation al expansion

partnersh

We will put public health at the heart of wide r agendas thro ugh strategic colla borations with other organisa tions

by 2019

n Embed a collab orative and partn working appro ach in all our work ership n Play a leadin g role in bring ing together the UK public health sector under a common strate gy n Develop stron ger global partn erships with key bodie s

We will incre ase the profi le of FPH, and our members, as an authoritative, credible, evid encebased voice of public heal th

by 2019

n Be recognised as a credible, authoritative, evidence-based voice of public healt h n Utilise a UK-w ide media spokespeop network of le and advisors to communica te FPH positions n Redevelop our website to impro accessibility and ve capability, and to create opportunities for greater engag ement in FPH’s work

Global We will build global publ ic health capacity through educ ation, training and standards, and advocate for better glob al health

by 2019 infrastructure A strong busi ness plan, financial strategy and governan ce model to supp ort delivery.

n Be a global leader in advoc ating for ‘better healt h for all’ n Support high standards of publi health training, c examination and regulation globa lly n Support the devel global public healt opment of the h building the capac workforce, including ity to engage in globa of the UK workforce l health

integral to our success is the and their com passion and expertise of mitment to our members supporting as an authorita FPH to stren , tive, credible, gthen its repu evidence-bas ensure the high tation ed organisat est quality of ion, working public health to practice and With greater engag knowledge. ement from more realise our vision of our mem bers we can work for FPH, for the wellbeing. There wider profession together to are lots of ways and for people’s to support our health and work: n lead or join a special inter est group. To www.fph.org.uk /about_us and find out more about SIGs visit follow the link to SIGs n act as a spokesperson or advocate To find out more on public heal contact policy th issues. @fph.org.uk n Become an examiner and help and curriculum . To find out more maintain the highest stand ards in our exam contact educ@ n Become s fph.org.uk an external assessor on support caree senior appo r development intment pane and standard to find out more ls and setting. Conta ct workforce@fph .org.uk n Submit an idea for our award winni article or featu re idea to Public ng blog, Better Health for All, Email policy@fph or an Health Today, our magazine .org.uk for members. n Get involved with your FPH local affairs committee. committee or Find your local country FPH representa www.fph.org.uk tive at /board_and_exe cutive and follow n look out the link to ‘elect for our mon ed members’ thly ebulletin for vacancies and Policy in of elected posts action e-up and other oppo date rtunities n donate to us. Help suppo rt our vital work or via a legacy. through a one-o To donate onlin ff or regular dona e visit www.fph.o tion, n Join FPH rg.uk /supp ort_us as a member or associate. To find www.fph.org.uk out /members ways you can join FPH visit

Folder System | Safer Food For All A4+ sized folder from the Food Inspector system.

Double sided sheet from the Small Businesses system.

Safe PraCTICe

Personal hygiene Why? It is vital for staff to follow good personal hygiene practices to help prevent bacteria from spreading to food.

WHaT you SHould kNoW aNd do Staff should always wash their hands thoroughly before preparing food. All staff should wear clean clothes when working with food. Ideally, they should change into clean work clothes before starting work and not wear these clothes outside food preparation areas. It is a good idea to wear a clean apron or disposable apron over work clothes.

Loose A4 sheet system with punch holes for an A4+ Lever Arch folder Printing costs are high. For that reason the SFFA system is designed as a loose sheet system. When there are updates to any of the information sheets only that particular sheet needs to be re-printed and replaced in the folder and it is easy to add new facts to the folder.

IN CaSe THINGS Go WroNG

» If staff are not “fit for work”, move them

out of food handling areas or send them home. Throw away any unwrapped foods they have handled.

» Train staff again on this safe practice. » Improve staff supervision. If you make changes or additions to this safe practice, write them down here:

Safe PraCTI

Staff should change aprons after working with raw food, for example meat, poultry, eggs or unwashed vegetables.

Personal hy giene Wh

y? It is vital for staff to foll hygiene pra ow good per ctices to hel sonal p prevent bac spreading to teria from food.

It is good practice for staff to keep hair tied back and wear a hat or hairnet when preparing food. Staff should not wear watches or jewellery when preparing food.

WHaT you SHould kN oW aNd

do Any member of staff who has diarrhoe or vomiting a and/ should repo rt it to their immediately manager , seek medical attention and should not wor k until 48 hou rs (2 days) after the trea tment.

Staff should not smoke, drink, eat or chew gum while handling food. Staff should also avoid touching their face or nose, or coughing and sneezing onto food.

fITNeSS for Work

IN CaSe TH

INGS Go Wr

oNG

Staff should tell their man ager if they any cuts or have sores and thes e should be completely covered with a brightly colo waterproof ured dressing.

Staff should be “fit for work” at all times. This means that they must not be suffering from, or carrying, an illness or disease that could cause a problem with food safety.

The system could be expanded to include African country codes.

CoNTrol Make sure that all staff und erstand the importance of being “fit for work” and they need to what report.

Write down what went wrong and what you did about it in your diary.

SFFA | B | CR01-1 | 02-16

The cover sheet artwork for the A4+ folder needs to adjusted to the size of the folders that are purchased.

It is a good idea to have a separate area where staff can change and store thei outdoor clot r hes. It is good prac tice to keep a clean set of clothes or disp work osable apro ns for visitors.

10mm margin

Symbols and layout were specifically developed for this system.

10mm margin

Write down

Type area 267mm x 180mm

and what you

did about it

in your diar

SFFA | B | CR01

-2 | 02-16

Table of contents

clear and clean as you go

WHaT you SHould kNoW aNd do Take off outer packaging from food and throw it away before you bring food into the kitchen or storeroom. Take extra care with how you dispose of packaging and food waste from raw food. If packaging from raw food touches work surfaces make sure you wash and then disinfect them afterwards. Keep your kitchen free from clutter and rubbish. Clear away dirty kitchen equipment as soon as possible.

Keep sinks clear and clean them regularly.

SFFA | B | IN03-1 | 02-16

front

what went wro ng

The “Table of contents” page for the Business Pack.

Safe PraCTICe

Single sided sheet from the Consumer and Home Cooks system.

Cover

SFFA | B | C | 00

Inside cover

SFFA | B | IC | 00

Preface

SFFA | B | P | 00

Acknowledgements

SFFA | B | A | 00

Contact Information

SFFA | B | A | 00

Introduction

SFFA | B | I | 00

Outer packaging could have touched dirty floors etc. when it has been stored or transported before.

Acronyms

SFFA | B | I | 00

Table of Contents

SFFA | B | T | 00

Business Pack introduction

SFFA | B | IN01 to IN02

» Packaging and food waste from these

SFFA for Business Pack

SFFA | B | BP | 00

Cross-Contamination

SFFA | B | CR00 to CR06

Cleaning

SFFA | B | CL00 to CL02

Chilling

SFFA | B | CH00 to CH04

Cooking

SFFA | B | CO00 to CO06

Control

SFFA | B | CT00 to CT07

Diary

SFFA | B | DI00 to DI02

References

SFFA | B | R | 00

Business Training Guide cover

SFFA | B | TC | 00

Business Training Guide

SFFA | B | TG 01 to TG 12

Why? Keeping your kitchen clear and clean makes it safer.

20mm margin

SFFA | B | IN03-1 | 02-16

back

Version control is guranteed by the page code and date (month/year) on each page.

20mm margin

WHy?

foods are more likely to spread harmful bacteria to food and surfaces.

» Work surfaces are easier to keep clean when they are not cluttered. It is also important to clear away used equipment to prevent bacteria spreading from it to surfaces or food.

» This stops dirt building up and helps prevent bacteria from spreading.

Wash or wipe away spills as soon as they happen. Clean and then disinfect work surfaces after wiping up spills from raw food. Wash work surfaces thoroughly between tasks. Use a new cloth (or one that has been washed and disinfected) to clean work surfaces before preparing ready-to-eat food.

» This stops dirt building up and helps prevent bacteria from spreading.

» This will help prevent dirt and bacteria spreading onto other foods from the surface. A dirty cloth could spread bacteria to the surface.

The unique page code is explained on the “Table of contents” sheet. Single sided sheets have a -1 code, double sided sheets a -2 code. In this example it shows that the version 02-16 is from Feburary 2016.

SFFA | C | CL02-1 | 02-16

Pagination acronyms Sffa | B | |C| | IC |

Smaller Food Businesses system

|r|

References

Cover

| TC |

Training Guide cover

Inside cover

| TG |

References

|P|

Preface

00 indicates a cover or first page page

|a|

Acknowledgements Introduction and Acronyms

01 to 0x indicates number of sheets in one group

|I|

Table of content

-1 indicates the front page

| IN |

System introduction

-2 indicates the back page

| BP |

Business Pack cover

| Cr

Cross-Contamination

|T|

| Cl

Cleaning

| CH

Chilling

| Co

Cooking

| CT

Control

|d|

Diary SFFA | B | T | 00-1 | 02-16

Folder System | Safer Food For All Covers for the Consumer and Small Business versions

When to wash hands n Before touching any food, especially ready-to-eat food

Cross-contamination

n After visiting the toilet n After every break

Safer food for all (Sffa) Cleaning

Chilling

Cooking

n After touching or emptying bins

Safe PraC

TICe

WHaT you SHould Safer food for all

How to use the SAFe PrAcTIceS

What you should knoW and do

In case thIngs go Wrong

Cross-contamination Cross-contamination is one of the most common causes of food poisoning. It happens when harmful bacteria are spread onto food from other food, surfaces, hands or equipment. These harmful bacteria often come from raw meat/poultry, fish, eggs and unwashed vegetables. So it is especially important to handle these foods carefully. Other sources of bacteria can include:

Make sure you control pests effectively. (See the “Pest control” safe practice.) Make sure that any chemicals you use to control pests are used and stored in the correct way and are clearly labelled. Repair or replac e any equip ment or utensi that are dama ls ged or have loose parts.

Keep food covere

breaks down, use other equipment, or move the food to a cold area. If you cannot do this, or you do not know how long the equipment has been broken down, obtain technical advice.

■■ food that says “keep refrigerated” on the label ■■ food you have cooked and will not serve immediately ■■ ready-to-eat food such as sandwiches, salads and desserts

» If food on display has not been kept chilled for more than four hours, throw it away.

Remember that some foods need extra care. See the safe practice “Foods that need extra care” in the Cooking section.

Make sure that you do not use food after its “use by” date.

» Review your chilled display method

For dishes you have prepared or cooked, it is a good idea to use stickers, or another method of labelling, to keep track of when food should be used or thrown away.

and see if you can make it safer.

» Train staff again on this safe practice. » Improve staff supervision. » If you have frequent problems with your

Cleaning

Effective cleaning is essential to get rid of harmful bacteria and stop them spreading to food. This section tells you about: n cleaning effectively

Keep sinks clear and clean them regularly. Wash or wipe away spills as soon as they happen. Clean and then disinfe surfaces after ct work wiping up spills from raw food. Wash work surfaces thorou ghly between tasks. Use a new cloth (or one that has been washe d and disinfe cted) to clean surfaces before work preparing ready -to-eat food.

n how to “clear and clean as you go” n developing a cleaning schedule

n pests n equipment

If you make changes or additions to this safe practice, write them down here:

and what you

You should check the temperature of your chilling equipment at least once a day starting with your opening checks.

Write down what went wrong and what you did about it in your diary.

in your diary.

SFFA | B | CR04-1

what went wrong

and what you

Chilling Chilling food properly helps to stop harmful bacteria from growing. Some foods such as sandwiches, cooked food, cream and desserts need to be kept chilled to keep them safe.

n storing and displaying chilled food

order/timing of tasks to make it easier to keep surfaces clear and clean.

n chilling down hot food n defrosting

n■ Pre-cool the display unit before you put chilled food in it. n■ Only displa y as much food as you think you will need. n■ Display food for the shorte st time possib le. CHeCk IT

Training and

superv

| 02-16

WHaT you SHould

kNoW aNd do

Once you have worked throug h them, use safe practices the in this pack to train staff. You to be sure that need each member of staff knows safe practices the for all the tasks they perform.

Safer food for all

Control

Make sure you know what trainin member of g each staff has receiv ed.

Controlling your business effectively is vital for food safety. This section includes information on different management issues, including checks to do when you open and close, that is, start and end your working day, suppliers and contractors, stock control, and training and supervising staff. The Control section should be used alongside the diary.

friday

Any problems or changes – what did you do?

Watch the memb er of staff when carrying out they are a task as part of their work. When a memb er of staff has completed a task, ask them how they follow practice, to ed the safe help you find out if they did correctly. it

Name

IN CaSe THIN

GS Go Wro

» If staff are not following »

a safe practice prope rly, train them again and make sure they understand why important to follow the metho it is d. Every month look throug h the diary to identify any problem with how staff are following safe practices, and plan your training to addre ss these proble ms.

Closing checks Signature

Opening checks Name

Closing checks Signature

Our safe practices were followed and effectively supervised today.

Tuesday

Saturday

Any problems or changes – what did you do?

recording in

a shop-boug

You can use ht diary any shop-bou ght diary to and closing keep a reco checks, any rd of the open problems that have done with ing occurred or in the week. extra checks you

Safer food for all

diary

Opening checks Name

Here is a diary template which can easily be photocopied. Or else you can purchase and use a different diary.

Closing checks Signature

Opening checks Name

DIAry

Closing checks Signature

Our safe practices were followed and effectively supervised today.

Wednesday

Sunday

Any problems or changes – what did you do?

If you make changes or additions to safe practice, this write them down here:

Monday 20 June 2016

CoNTrol

Opening checks Name

When you sign the diary you are confirming that you have supervised all the staff involv in preparing ed food that day. This means sure that your making staff follow your safe practi and that any ces problems are being solved recorded in and the diary. If you are away from the busine give responsibili ss, you can ty for the diary of staff. Some to a member times there may be more one person than responsible during the day, example when for there is more than one shift, and in such cases the diary may need more than one signat ure.

SFFA | B | CT00-1 | 02-16

monday

Opening checks

Closing checks Signature

Opening checks Name

Closing checks Signature

Our safe practices were followed and effectively supervised today.

Thursday

exTra CHeCkS

Any problems or changes – what did you do?

We have performed the following extra checks this week.

Opening check

✓

Friday 24 June 2016

No problems – Abioye

Tuesday 21 June 2016

Opening check

Closing check

✓

Delay in puttin g frozen food Had to put away. it on today’s menu – Closing check ✓

Wednesday

22 June 2016

✓ Saturday 25 June 2016

Abioye

Sunday 26 June 2016

Opening checks Name

Make a note in the diary of those memb staff who have ers of been given this responsibility and train them on all the releva nt safe practic including any es, in the Contro l section. Staff understand how must the diary works different happe . If something ns, or somet hing goes wrong they will need , to take action and in the diary of make a note what they have done. You should still review the diary every month yourself Do not forget to sign the diary.

Thursday 23 June 2016

Closing checks Signature

Our safe practices were followed and effectively supervised today.

Name

Signature

Our safe practices were followed and effectively supervised today.

Important

20/06/15 Pest control chec k Abioye

SFFA | B | DI00-1 | 02-16

SFFA | B | CT03-1

| 02-16

SFFA | B | DI01-1 | 02-16

SFFA | B | DI02-1

| 02-16

what went wrong

and what you

TICe

reheating

WHaT you SHould

IN CaSe THIN

GS Go Wro

» If your refrigerator or displa

y equipment breaks down, use other equip ment, or move the food to a cold area. If you cannot do this, or you do not know how long the equip ment has been broken down, obtain technical advice . If food on displa y has not been chilled for more kept than four hours throw it away. , Remember that some foods need extra care. See the safe practice “Foods that need extra care” in the cooki ng section. Review your chilled displa y method and see if you can make it safer. Train staff again on this safe practice. Improve staff supervision. If you have freque nt problems with your chilling equip ment, consid er whether it is suitable for your busine ss. Generally, commercial equipment will be more suitable for catering.

» » » »

If you make changes or additions to safe practice, this write them down here:

It is recommend ed that refrige rators and chilled displa y equipment should be set a maximum at of 5˚C or below . This is to make sure that chilled food is kept at 8˚C or below You should . check the tempe rature of your chilling equip ment at least once a day starting with your opening checks.

Write down SFFA | B | CL02-1

TICe

ision Why? It is esse ntial to train and supervise effectively to your staff make sure they handle food safely.

SFFA | B | BP | 00-1 | 02-16

Why? It is very important to reheat food to kill harmful properly bacteria that may have grow the food was n since cooked.

Make sure that you do not use “use by” date. food after its

Follow the manuf acturer’s instru how to use ctions on refrigerators and chilled displa equipment. y

n freezing

If you make changes or additions to safe practice, this write them down here:

Week CommeNCING:

Safe PraC

kNoW aNd do

n■ food that says “keep refrige rated” on the label n■ food you have cooked and will not serve immed iately n■ ready-to-ea t food such as sandwiches, salads and desse rts

For dishes you have prepared or cooked, it is a good idea to method of labelli use stickers, or another ng, to keep track of when food should be used or throw n away. If you are not sure how long to keep food, ask for advice .

This section tells you about:

» Train staff again on this » Improve staff supervisionsafe practice.

in your diary.

diary

Safe PraC

Certain foods need to be kept chilled to keep them safe, for example food with a “use date by”

Safer food for all

» Review staffing levels. » Consider changing the

did about it

Control

If you do any extra checks, make a note in the section at the end of the week – see the Control sectio n for more information on these.

TICe

WHaT you SHould GS Go Wro

es or equipment are not properly cleaned, wash, disinfe ct and dry them before using them to prepare food. If you find any packaging or waste lying around, throw it away immediately and clean and then disinfe ct the work surface thorou ghly. Review your clearing and cleaning practices.

| 02-16

eXTRA cHeckS

SFFA | B | IN03-1

SFFA | B | CH00-1 | 02-16

Write down did about it

The “Write it here” section is for you to write Each down what youday, write your do. name and sign to say that all the safe practices have been follow ed.

check It It is recommended that refrigerators and chilled display equipment should be set at a maximum of 5˚C or below. This is to make sure that chilled food is kept at 8˚C or below.

| 00-1 | 02-16

SFFA | B | CL00-1 | 02-16

what went wrong

Sunday

If things go wrong, write down what happened and what you did in your diary.

Do not forget that you should also protect food from “physical contamination” (where objects get into food, e.g. broken glass or pieces of packaging) and “chemical contamination” (where chemicals get into food, e.g. cleaning products or pest control chemicals).

Write down

Cooking

Wednesday

Thursday

■■ Pre-cool the display unit before you put chilled food in it. ■■ Only display as much food as you think you will need. ■■ Display food for the shortest time possible.

Some safe practices have a “CHeCk IT” section, which tells you what to look for to make sure your method has worked.

n dirt or soil

SFFA | B | CR00-1 | 02-16

Saturday

chilled storag chilled food e and displaying

IN CaSe THIN

Chilling

Tuesday

SFFA | B | IN02-1 | 02-16

Keep your kitche n free from clutter and rubbish. Clear away as soon as possib dirty kitchen equipment le.

Cleaning

Friday

Why? Harm ful bacteria can grow in is not chilled food that properly.

» If you find that work surfac

Take extra care with how you throw away packaging and food waste from raw food. If packaging from raw food touches work surfaces make sure you wash and then disinfect them afterwards.

If you make changes or additions to safe practice, this write them down here:

n game (bush meat)

kNoW aNd do

charge.

ncing:

monday

chilling equipment, consider whether it is suitable for your business. Generally, commercial equipment will be more suitable for catering.

Follow the manufacturer’s instructions on how to use refrigerators and chilled display equipment.

Safe PraC

Take off outer packaging from throw it away food and before you bring the work area food into or storeroom.

Safer food for all

» » » »

It is a good idea to have a rule of no in the kitche glass n.

n staff

GS Go Wro

ng mater or objects, such as glass or insect ials, into food, throw s, get the food away. If you find pests or signs of pests, action immed take iately. (See the “Pest control” safe practice.) If you find object s in food that delivered, reject has been the delivery, if possible, and contact your supplier immediately. Review how you use and store chemicals in your busine ss. Review your pest control arrangement s. Train staff again on this safe practice. Improve staff supervision.

The “IN CaSe THINGS Go If anyth ing WroNG” different section giveshappe ns or practical something tips on how goes wrong , to tackle make a note problems. of it under the appropriate day.

» If your refrigerator or display equipment

Certain foods need to be kept chilled to keep them safe, for example food with a “use by” date

If you are not sure how long to keep food, ask for advice.

TICe

WHaT you SHould

IN CaSe THIN

the person in

Why? Harmful bacteria can grow in food that is not chilled properly.

you go Why? Keeping your work are clean makes clear and it safer.

» If chemicals, such as cleani

every day by

Week comme

Chilled storage and displaying chilled food

an as

kNoW aNd do

Fill in the date at the start of the week.

safe practIce

The “WHaT you SHould kNoW aNd do” section highlights things that are important to make food safely.

clear and cle

Follow the manuf acturer’s instru to use and store ctions on how cleaning chemi cleaning chemi cals. Store cals separately from make sure they are clearly labelle food and d.

ld be filled in

n After touching phones, light switches, door handles and cash registers

Control

SFFA | B | P

Physical and chemical contaminatio n

DIAry

The diary shou

n After any cleaning

SFFA | B | IC | 00-1 | 02-16

Why? It is very important to prevent obje and chemicals cts getting into food.

How to use the

n After touching a cut or changing a dressing

Greetings to those using the Safer Food system. Foodfor All (SFFA borne diseas ) food safety e, which includ major public management es water-borne health challe nges facing disease, repres and many die the African ents one of from food-b Region. Million the orne diseases, and procedures. s get sick every which are preven The Codex Alime day table throug analysis critica ntarius food h simple policie l control point safety manag s (HACCP) is ement system officers and a proven way business manag of hazard for food regula ers to contro tors, enforcement l food safety However, HACC risks P is a sophis in food produ ticated and ction. and less develo technical system ped businesses that is difficu in the Africa to operate effect lt for smalle n region is produ ively. In additi r ced and distrib small busine on, most food ss sector. In consumed the typical Africa uted by the informal house cook and manag hold and very n household, e food storag women and e and produ the street or girls traditionally ction and often market. This food may not go on to sell health inspec be safe and food in tion. The SFFA may often not approach is management be subject to an attempt fully based on to bring audita Codex HACC household based ble food safety P principles informal busine to small, less whilst being sses developed and in a way that manageable is understanda and not overly ble to the sector demanding SFFA is an increm in time or effort ental and struct to operate. guidance to ured system the household that starts with sector on the safety manag a module giving principles and ement. Along practices of with the guida of cooking and effective food nce provided cooling foods by giving clear effectively, it contamination “safe practices” also explains and how to how to preven clean prope explanation rly. All of the t crossof why each “safe eleme practi health educa nt is necessary ces” include tors and to increa a simple so as to provid e a resource se compliance SFFA is for the to public by consumers. small busine ss operator The second adding the “contr and this builds module of ol” or manag on the consumer ement eleme based on a module simple diary nt to the system approach. The along with record by inspectors with final module the tools neces -keeping provides food confidence sary to audit regulators and to food safety and inspect the SFFA system authorities that food is being so giving SFFA’s modu produced safely lar and increm ental approach . elements of to building a the consumer business system module should food producers, allow for an on the particularly easier migra women and food. It will tion of house girls, into food also allow effect hold business which ive and econo national autho produce safe mic food safety rities. audit and inspec I trust that you tion by will find SFFA a useful and increased public effective tool health and econo to aid you in mic developmen the battle for t. Dr Ibrahima-So ce Fall Director of Health Security and WHO Regio Emergencies nal Office for Cluster Africa

For smaller food businesses

Cross-contamination

n After touching raw meat, poultry, fish, eggs or unwashed vegetables

Preface

kNoW aNd do

IN CaSe THIN

Make sure you use equipment that reheats/ cooks food effectively and follow the equipment manuf acturer’s instru ctions. Preheat equip ment such as ovens and grills before reheat ing.

Safer food for all

Cooking It is essential to cook food properly to kill any harmful bacteria. If it is not cooked properly, it might not be safe for your customers to eat. It is also very important to handle ready-to-eat food carefully to protect it from harmful bacteria. This is because it will not be cooked or reheated before serving.

If you are reheat ing food in a microwave oven, follow the product manuf instructions , including advice acturer’s on standing and stirring. If you use a microwave to reheat food you have cooke that d yourself, it is a good idea to stir it at stages while reheat ing.

This section includes information on:

Serve reheat ed food immed iately, unless it is going straig ht into hot holdin g.

n cooking safely

CHeCk IT

n foods that need extra care

Check that reheat ed food is piping (steaming) all hot the way throug h.

n reheating

GS Go Wro

» If the equipment seems

to be workin reheat the dish g, for longer and then test it again.

» Speed up the reheating using smalle

r portions.

process by

» Check that your equipment working correc

tly.

» Review your reheating metho » »

d – you may need to increase the time and/or temperature , use differe nt equipment or change the size of portio ns. Train staff again on this safe practice. Improve staff supervision

If you make changes or additions to safe practice, this write them down here:

n hot holding n ready-to-eat food

SFFA | B | CO00-1 | 02-16

Write down did about it

in your diary.

SFFA | B | CH01-1

| 02-16

what went wrong

and what you

did about it

in your diary.

SFFA | B | CO03-1

| 02-16

Report | Mental Health Foundation and FPH Brief The brief was to co-brand a comprehensive Mental Health report, create a unique cover and graphs to illustrate the text heavy content

Better Mental Health For All A public health approach to mental health improvement

the Faculty of

Size & Extent 68-page A4 report, perfect bound.

Public Health

The UK Faculty of Public Hea lth (FPH) is com people’s men mitted to imp tal and physica roving and prot l health and well where people ecting being. Our visio are able to ach n is for better ieve their fulle a fair and equ health for all, st potential for itable society. a healthy, fulfi We work to prom lling life through and to drive imp ote understanding rovements in of public hea public health lth issues policy and prac As the leading tice. professional body for pub are trained to lic health spe the highest pos cialists in the sible standard UK, our mem practice, as set s of public hea ber s by FPH. With lth competence 3,800 member to develop kno and s, in the UK and wledge and und internationally, erstanding, and public health. we work to promote exc For more than ellence in the 40 years, we and expanding field of have been at the public hea the forefront of lth workforce developing and profession. UK Faculty of Public Health 4 St Andrews Place London NW1 4LB

Registered Char

4 cover pages on 250gsm silk 64 content pages on 135gsm silk Figure 2: By the time they reach school age one in ten children aged between 5 and 16 years has a mental health problem that warrants support and treatment.

ity No. 263894

www.fph.org.uk

the Mental H

Good menta Our mission is

Material

@FPH

ealth Founda

l health for all

to help people

tion

understand,

protect and sus Prevention is tain their men at the heart of tal health. what we do, bec to prevent it from ause the bes happening in t way to deal the first place. with a crisis is of evidence-ba We inform and sed mental hea influence the lth policy at nati tandem, we help development onal and loca people to acc l government ess information their mental hea level. In about the step lth risks and s they can take increase thei take action whe to reduce r resilience. We n problems are want to empowe at an early stag history of wor r people to e. This work is king directly informed by our with people livin problems. long g with or at risk of developing mental health The Mental Hea lth Foundation is a UK charity funding to deli that relies on pub ver and campaig lic donations n for good men and grant tal health for Mental Health all. Foundation Colechurch Hou se 1 London Brid ge Walk London SE1 2SX

Registered Char

ity No. England

801130, Scot

www.mentalhe

land SC03971

Source: HM Government (2011). No Health without Mental Health: A cross-government mental health outcomes strategy for people of all ages

alth.org.uk

@mentalhealt

Adverse childhood experiences The effect of these adverse childhood experiences has started to be researched collectively. The term is used to describe the occurrence of abusive or neglectful parenting, drug and alcohol misuse, parental mental illness, divorce or bereavement. These both individually and collectively are now being shown to be important predictors of adult health, both mental and physical (Bell et al, 2015116). Where risks are identified and problems addressed early, a virtuous cycle of accessing the right support and recovery can be established. Unaddressed, these can have a cumulative effect over years, creating a cycle of risk and distress. An issue for risk factor research in adulthood is that Data sources few studies adequately take into account childhood risk factors, so end up making estimates of risk Public menta that are imprecise. l healt

Contents Acknowledgements

Foreword

Executive summary

Interventions at different life stages and in different places interact with each other. To address family determinants, adult parents need support, knowledge, insight, strong supportive communities as well as a fairer and more equal society with a better distribution of opportunities.

Section 1: Public mental health: why bother?

■■ Section four offers a practical guide to enable practitioners to support their own mental wellbeing.

Public mental health and public health practice New ways of thinking

Mental health as a determinant of physical health

Epidemiology of mental health and wellbeing

The business case for public mental health

Policy context

Equality, equity and diversity

Creating menta

Families and early years

Children and young people

Adverse childhood experiences

Adulthood

Later life

Children and

Community

Home

Educational settings

Work settings

The built environment and neighbourhood effects

The natural environment

Socio-economic environment

Principles behind public mental health action

rt families, paren

Public health professionals should invest in activities to explore and enhance their own mental wellbeing and the mental wellbeing of those they work with. This will enhance their practice through the insights and experience it generates.

opportunities

ting and the early

years

A34 call to action 36

Later life interv entions Investing in creati ng mentally health y places Tackling stigm a, discriminat ion and social exclusion, and working on inequalities Community

37 39 40 41

Home Educational settin

Workplace The built enviro

nment and neigh

43 bourhoods

Section 4: What can public menta l health practi professionals tioners and other do to support their own menta l wellbeing Routes to menta l wellbeing Signposts to

more support

Annexes

50 Annex 1: List of all award entrie

Section 3: Taking action for public mental health

le: investment

young people interventions Adult approaches

Creating mentally healthy places: risk and protective factors

lly healthy peop

Interventions to suppo

Section 2: Creating mentally healthy people: risk and protective factors

References

Measuring mental health: using data to make the case for change Current data and evidence base

Mental health problems

Mental wellbeing

Community mental health

Public mental health interventions

■■ Move, wherever possible, from deficit to strengths-based approaches and ensure you promote good mental wellbeing, address the factors that create mental wellbeing and tackle mental health problems. ■■ Adopt a proportionate universalism approach, including universal interventions to promote mental wellbeing across whole populations, with more progressively targeted interventions to address specific needs among more vulnerable and at risk groups. ■■ As part of the universal approach, ensure that you are working towards your own mental wellbeing and that of your colleagues. ■■ Move towards ensuring mental health receives the same billing and priority as physical health in your work. ■■ Adopt a life course approach. The foundations of mental health are laid down in infancy in the context of family relationships. Place-based intervention in settings such as schools, workplaces and communities complements the life course approach and makes the most of existing opportunities. ■■ Reduce stigma and discrimination by increasing mental health and wellbeing literacy across the whole population. Include interventions to improve understanding of the impact stigma and discrimination have on the lives of people with mental health problems.

■■ Ensure that you build evaluation into everyday practice and monitor the effects of practice on mental health.

Better Mental Health For All | A public health approach to mental health improvement

8 Better Menta

l Health For

All | A public

The roles of a mental health front line public practitioner

I am currently employed by a county counc finding ways il as a public to impro health consu four broadly overla ve the mental wellbeing ltant. My role of our local popu involves pping areas of Source: HM Government (2011). No Health without Mental Health: A cross-government mental health outcomes lation. My appro measuring chang public health ach practice: leade e. strategy for people of all ages rship, partnership encompasses (1) As Leader: , advocacy and With control over grant, and respo the nsibility for asses allocation and implementa tion of some procuring servic sing the need of the and evidence es, I have comm base, direct contra public health issioned: cting and ■■ Mental health awareness trainin g ■■ A Healthy Workplace servic The effect of these adverse childhood experiences has started to be researched collectively. e offering health support for offend and wellbeing The term is used to describe the occurrence of abusive or neglectful parenting, drug and alcohol ers in the comm support for small unity 3 via a Proba ■■ Reading businesses, misuse, parental mental illness, divorce or bereavement. These both individually and collectively Aloud – Comm tion Health Traine unity reading r Service aim to build confid groups which are now being shown to be important predictors of adult health, both mental and physical (Bell et al, ence and menta help combat social isolation problems. 4 l resilience in 2015116). Where risks are identified and problems addressed early, a virtuous cycle of accessing the and those experiencin We are also respo g mental health right support and recovery can be established. Unaddressed, these can have a cumulative effect nsible for direct mental health commissioning over years, creating a cycle of risk and distress. An issue for risk factor research in adulthood is that services, throug of children and h which I have schools to impro young people/school few studies adequately take into account childhood risk factors, so end up making estimates of risk appointed two ve pupils’ menta based healthy schoo Health Promotion l/emotional health l that are imprecise. advis ers to support training in schoo and wellbeing and organised ls: the follow Menta ■■ Positive Psych l ology Coaching Skills (Youth Menta ■■ Suicide & l Health 1st Aid Self Harm aware training) ness training ■■ Teenage Mediation 5 Children may be considered vulnerable due to adverse life experiences (discussed above), ■■ ‘Thinkwise’ – CBT programme disruption of their educational and social development, family and or/community environment or delivered to year (2) As Partner: living with disability. Children who end up in local authority care have, by definition, experienced 6 pupils Understanding the health impac I work with others at least one adverse childhood experience and mental health problems are thus not surprisingly t of other depa to develop joint rtments’ and sharing of resou initiatives. This common in this group. Approximately 50% of five to seventeen year olds in care have at least partner’s polici rces including can include joint es, budgets. This strategies, comm one mental health problem, rising to 60% for those in residential care117, 118. Children with learning work has involv ■■ Working with issioning and ed: housing partn disabilities experience mental health problems at 3.5 times the level of the general population: 37% ers to influence neighbourhoods the developme that are condu of them had a mental health problem in the most recent prevalence survey (conducted in 2004119 ). nt of housing cive to menta other NHS partn provision and l wellbeing. Formi ers and with Conduct Disorder, drug and alcohol misuse, and learning difficulties lead children into the criminal the voluntary ng alliances with health but also sector to suppo CCGs/ to increase aware justice system and levels of mental health problems amongst children in prison or secure places rt work to impro achieving wider ness of the media ve mental health outcomes. vary between 50% and 95%, depending on the studies. Such children are vulnerable to membership ting role of menta ■■ Leading the l wellbeing in of gangs and the latter are shown to be at increased risk of a range of mental health conditions local Suicide audit and preve (3) As Advocate: ntion group including Conduct Disorder, Antisocial Personality Disorder, Anxiety, Psychosis and drug and When not in a position to have of mine is to alcohol dependence, and may experience particular barriers to engaging with services120. champion and any direct control advocate for discrimination. over an issue change, tacklin or policy, a key This has includ g menta role ed raising aware l health inequ unaware of the alities, stigma ness of menta effect and l health and wellbe boards and comm s of their decisions, comp ing with depar leting health impac ittees and engag tments t assessments, ing with the attending releva media, politic (4) As Evaluator: al bodies and nt Where possible individuals. activities that I adopt an evide I lead on and nce based appro commission. look to nation ach in all of the I therefore aim al bodies for Better Mental Health For All | A public health approach to mental health improvement 21 programmes/ to keep abrea guidance on field and as a st of key devel best practice. result there are opments and However, public gaps in the evide to intervene in mental health nce base. Where an area where is an emergent prom there interventions ising practice is a strong argum are piloted and exists I see it ent well evaluated as my role to I have a respo ensure that these before being nsibility to share implemented what is know not just local at scale. I also n to work and prioritisation but consider that for whom in real to help build publishing findin life situations the wider public gs and disse to influence mental health minating these and colleagues evidence base, more widely. in the coming including This is an area years. of developme nt for myself 32 l Health For

ch to mental

health improv ement

Universal, se

h inter vention

lective or ind

icated preven tio

1. There are a number of mental health data sets in the HSCIC http://www.hscic.gov.uk/searchcatalogue?topics=0%2fMental+health&sort=Relevance&size=10&page=1 #top

Educational se

2. The Public Health England Mental Health Fingertips indicator set is easy to navigate and use http://fingertips.phe.org.uk/profile-group/mental-health

4. Both the prom otion of menta l wellb under taken on a universal, selec eing and the prevention of poor mental health 5. tive or indica ted basis 210: can be Universal – for everyone; targe ting the whole an opportunity population, group to improve menta s or settings l health such where there is as schools or 6. Selective – for workplaces. people in group s, demograph health problems; ics or communitie targeting indivi s with higher duals exposure to adver prevalence of sity such as those or subgroups of the popu mental 7. lation based health. living with challe on vulnerabilit nges that are y and known to be corro sive to menta Indicated – for l people with early people at the detectable signs highest risk of of mental health 8. mental health stress or distre problems. ss; targeting

The Improving Access to Psychological Therapies web site is available here http://www.iapt.nhs.uk/iapt/ Information relating to Children and Young People is available from the Children and Young People’s Health Benchmarking Tool. http://fingertips.phe.org.uk/profile/cyp Adult Social Care Indicator in the HSIC holds useful information about mental health and employment and social isolation http://www.hscic.gov.uk/article/3695/Adult-Social-Care-Outcomes-Framework-ASCOF

All | A public

The Adult Psychiatric Morbidity Survey, a robust, stratified and multi-stage population survey which is conducted every seven years, is the most extensive source of information on the prevalence of mental health problems in adults within England. This report is the origin of the ‘1 in 4’ statistic often quoted V, 196. The current data is from 2007 but new data from the latest APMS is expected to be released in September 2016. The Mental Health Foundation will publish its initial analysis of the survey in its Fundamental Facts 2016 report197.

health improv ement

Better Mental Health For All | A public health approach to mental health improvement

An ethos and environment that promotes respect and values diversity

The statistics available for the prevalence of mental health problems in children are now outdated, with the current statistic from an ONS survey conducted in 2004198. New data is not expected until 2018. Anecdotally, prevalence is likely to be higher now than it was in 2004. Public health practitioners in England, Scotland, Wales and Northern Ireland could make a valuable contribution to the development of core mental health data sets in order to facilitate comparison across the

Targeted suppo rt and appropriate referral

It is worth noting that this statistic is for all mental health conditions, and that for public health or service planning, a more nuanced understanding of the pattern of different types of conditions, and of exposure to risk factors is required.

l Health For

health approa

ch to mental

health improv ement

Leadership and management that supports and champions efforts to promote emotional health and wellbeing

Identifying need and monitoring impac t of intervention s

Better Menta All | A public

Curriculum, teaching and learning to promo te resilience and support social and emotional learning

Working with parents/carers

Better Mental Health For All | A public health approach to mental health improvement

l Health For

ch to mental

The Mental Health Foundation Fundamental Facts report 2015 summaries all the statistics on public mental health and prevention available for the UK www.mentalhealth.org.uk

9. The ONS developed a national wellbeing wheel of Measures http://webarchive.nationalarchives.gov.uk/20160105160709/http://neighbourhood.statistics.gov.uk/ htmldocs/dvc146/wrapper.html

Better Menta health approa

The ONS has undertaken an analysis of social capital in the UK http://www.ons.gov.uk/peoplepopulationandcommunity/wellbeing/articles/ measuringnationalwellbeing/2015-01-29

ttings

Schools are an ideal setting to support the Programmes promotion of have been show mental wellbeing n to offer long-t performance. in young peop erm benefits The evidence le. including impro base for schoo of all approaches ved academic l based interv . entions is perha ps the most exten sive ■■ Implement preschool progr ammes for childr school readin en who are at ess, and comm risk unication, socia in order to prom ■■ The ‘whole l and emotional ote school’ appro skills 287. ach to prevention effective at buildi and promotion ng resilience has been in young peop (for example shown to be le. This comp changes to ethos rises of syste , anti-bullying teacher wellb matic changes policies and eing), universal programmes interventions social educa to support for all pupils tion), and outrea (for example ch programme Whole schoo curriculum based s for parents l approaches and the wider are best comb school-based community. ined with targe input for those ted support (provi with risk factor ding timely ■■ Whole colleg s such as behav ioural problems) 288 e and university based appro . by the work of aches within the English Healt future education, hy Organization’s informed Health Promoting Universities Network and the World Healt Universities Progr h ■■ Ensure there amme 289, shoul is leadership d be implemente for and comm educational settin d. itment to suppo gs by providing rting mental health in relation to training and suppo within mental health rt for teachers literacy, includ mental health 290 and head teach ing protecting . ers and improving their own ■■ Highly effect ive parenting support progr be run throug ammes like FAST, h schools. mentioned above Eight principles , can also to promoting a whole scho and wellbeing 291 ol and colleg e approach to emotional healt h

3. The National Mental Health, Dementia and Neurology Intelligence Network has information for commissioners and planners http://www.yhpho.org.uk/default.aspx?RID=191242

Children may be considered vulnerable due to adverse life experiences (discussed above), disruption of their educational and social development, family and or/community environment or living with disability. Children who end up in local authority care have, by definition, experienced at least one adverse childhood experience and mental health problems are thus not surprisingly common inlooked thisafter group. Vulnerable and childrenApproximately 50% of five to seventeen year olds in care have at least Mental health problems one mental health problem, rising to 60% for those in residential care117, 118. Children with learning Universal disabilities experience mental health problems at 3.5 times the level of the general population: 37% of them had a mental health problem in the most recent prevalence survey (conducted in 2004119 ). seleCted Conduct Disorder, drug and alcohol misuse, and learning lead children into the criminal People &difficulties groups with higher risk/sig ns of justice system and levels of mental health problems amongst in prison or secure places distress/dicrimi children nation vary between 50% and 95%, depending on the studies. Such children are vulnerable to membership iCated of gangs and the latter are shown to be at increasedPeo riskindof a range of mental health conditions ple with early 30 signs of psychosis/m including Conduct Disorder, Antisocial Personality Disorder, Anxiety, Psychosis and drug and eating disorder ood or s, self alcohol dependence, and may experience particular barriers toharm engaging with services120.

Better Menta health approa

on measuring mental health problems. It is now important to consider what the key indicators are for mental wellbeing to gain a full picture. Many of these may need to be proxy measures such as levels of productivity in a workforce alongside absenteeism for mental health reasons, or reports of bullying in schools alongside referral levels to more specialist mental health services.

Vulnerable and looked after children Adverse childhood experiences

■■ Whether you work in a specialised public health role or generalist/general work force, consider what you can do within your sphere of influence to advance the public’s mental health as a leader, partner and advocate.

Throughout the report, case studies showcase examples of innovative public mental health programmes and projects being run across the UK. These were selected from the thirty entries submitted to the Faculty of Public Health 2016 Public Mental Health Awards and celebrate the public health professionals who are pioneering role models for public mental health.

Better Mental Health For All | A public health approach to mental health improvement

It is vital that public health practitioners become advocates for public mental health providing strong leadership and prioritising mental health within current public health practices. Here is a list of key actions that all professionals working in public health and beyond can take to promote mental wellbeing and prevent mental health problems.

■■ Contribute to the expansion of the public mental health evidence base and focus on the interventions and activities that make the biggest impact.

Universal, selective or indicated prevention

Figure 2: By the time they reach school age one in ten children aged between 5 and 16 years has a mental health problem that warrants support and treatment.

The Roadmap for Mental Health in Europe study2 contributes to a broader understanding of public mental health research and evaluation.

All | A public

health approa

ch to mental

Enabling student voice to influence decisions

Staff development to support their own wellbeing and that of students

health improv ement

ASTRID JOHNSON Graphic Design 10 Camborne Street Manchester M14 7PH

phone email skype twitter

+44 (0)7951 284 318 astridjohnson@me.com skypeastridjohnson @tweetaj