Saturday, April 18, 2015

World Quality Day - Second Thursday of November


http://www.thecqi.org/Community/World-Quality-Day/





World Quality Day 2014
For 2014, the theme is ‘Building a Quality World Together’ which focuses on the impact quality professionals make to an organisation.

2013

World Quality Day is  on the second Thursday of the month, 14 November, 2013.2013: ‘Making Collaboration Count’ Designed to reflect the importance of collaborating with colleagues, departments and partner organisations


Previous Years' Theories

2013: ‘Making Collaboration Count’ Designed to reflect the importance of collaborating with colleagues, departments and partner organisations


2012: ‘Quality: Delivering Competitive Advantage’ Derived from the belief that in order to survive during an economic downturn, organisations require a strong competitive advantage, and that quality management and its focus on improving efficiency and productivity can help organisations achieve this.

2011: 'In Pursuit of Excellence’ Recognising that in order to succeed, organisations must continuously strive to improve.

2010: 'Out of the Crisis' Focused on what a fit organisation looks like and the role that quality management professionals play in facilitating fitness.

2009 Organisations worldwide ran events or participated in one of the specially organised regional events.

2008 Saw the first World Quality Day conference at the Imarsat Conference Centre in London and provided a forum for innovation, inspiration and creative ideas.







Previous Days

http://www.thecqi.org/Community/World-Quality-Day/Previous-WQDs/


India

http://qcin.org/events/WorldQualityDay/


Tuesday, April 14, 2015

20 February - World Day of Social Justice




2015 Theme: Ending human trafficking and forced labour


Children Living and Working on the Streets in Lebanon. ILO/Tabitha Ross

Social justice is an underlying principle for peaceful and prosperous coexistence within and among nations. We uphold the principles of social justice when we promote gender equality or the rights of indigenous peoples and migrants. We advance social justice when we remove barriers that people face because of gender, age, race, ethnicity, religion, culture or disability.

For the United Nations, the pursuit of social justice for all is at the core of our global mission to promote development and human dignity. The adoption by the International Labour Organization of the Declaration on Social Justice for a Fair Globalization is just one recent example of the UN system’s commitment to social justice. The Declaration focuses on guaranteeing fair outcomes for all through employment, social protection, social dialogue, and fundamental principles and rights at work.

The General Assembly proclaimed 20 February as World Day of Social Justice in 2007, inviting Member States to devote the day to promoting national activities in accordance with the objectives and goals of the World Summit for Social Development and the twenty-fourth session of the General Assembly. Observance of World Day of Social Justice should support efforts of the international community in poverty eradication, the promotion of full employment and decent work, gender equity and access to social well-being and justice for all.


http://www.un.org/en/events/socialjusticeday/

Tuesday, April 7, 2015

World Health Day - 7 April



World Health Day 2015 Theme - Foodborne Illnesses


New data on the harm caused by foodborne illnesses underscore the global threats posed by unsafe foods, and the need for coordinated, cross-border action across the entire food supply chain. World Health Day will be celebrated on 7 April, with WHO highlighting the challenges and opportunities associated with food safety under the slogan "From farm to plate, make food safe."

On 2nd April 2015, WHO is issuing the first findings from what is a broader ongoing analysis of the global burden of foodborne diseases. The full results of this research, being undertaken by WHO’s Foodborne Disease Burden Epidemiology Reference Group (FERG), are expected to be released in October 2015.

Some important results are related to enteric infections caused by viruses, bacteria and protozoa that enter the body by ingestion of contaminated food. The initial FERG figures, from 2010, show that:

there were an estimated 582 million cases of 22 different foodborne enteric diseases and 351 000 associated deaths;
the enteric disease agents responsible for most deaths were Salmonella Typhi (52 000 deaths), enteropathogenic E. coli (37 000) and norovirus (35 000);
the African region recorded the highest disease burden for enteric foodborne disease, followed by South-East Asia;
over 40% people suffering from enteric diseases caused by contaminated food were children aged under 5 years.
Unsafe food also poses major economic risks, especially in a globalized world. Germany’s 2011 E.coli outbreak reportedly caused US$ 1.3 billion in losses for farmers and industries and US$ 236 million in emergency aid payments to 22 European Union Member States.

Efforts to prevent such emergencies can be strengthened, however, through development of robust food safety systems that drive collective government and public action to safeguard against chemical or microbial contamination of food. Global and national level measures can be taken, including using international platforms, like the joint WHO-FAO International Food Safety Authorities Network (INFOSAN), to ensure effective and rapid communication during food safety emergencies.

At the consumer end of the food supply chain, the public plays important roles in promoting food safety, from practising safe food hygiene and learning how to take care when cooking specific foods that may be hazardous (like raw chicken), to reading the labels when buying and preparing food. The WHO Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases.

“It often takes a crisis for the collective consciousness on food safety to be stirred and any serious response to be taken,” says Dr Kazuaki Miyagishima, Director of WHO’s Department of Food Safety and Zoonoses. “The impacts on public health and economies can be great. A sustainable response, therefore, is needed that ensures standards, checks and networks are in place to protect against food safety risks.”

WHO is working to ensure access to adequate, safe, nutritious food for everyone. The Organization supports countries to prevent, detect and respond to foodborne disease outbreaks—in line with the Codex Alimentarius, a collection of international food standards, guidelines and codes of practice covering all the main foods.

Food safety is a cross-cutting issue and shared responsibility that requires participation of non-public health sectors (i.e. agriculture, trade and commerce, environment, tourism) and support of major international and regional agencies and organizations active in the fields of food, emergency aid, and education.

http://www.who.int/mediacentre/news/releases/2015/food-safety/en/


Five Keys

Keep clean
• Wash your hands before handling food and often during
food preparation
• Wash your hands after going to the toilet
• Wash and sanitize all surfaces and equipment used for
food preparation
• Protect kitchen areas and food from insects, pests and
other animals

Separate raw and cooked
• Separate raw meat, poultry and seafood from other foods
• Use separate equipment and utensils such as knives and
cutting boards for handling raw foods
• Store food in containers to avoid contact between raw
and prepared foods

Cook thoroughly
• Cook food thoroughly, especially meat, poultry, eggs
and seafood
• Bring foods like soups and stews to boiling to make sure
that they have reached 70°C. For meat and poultry,
make sure that juices are clear, not pink. Ideally, use a
thermometer
• Reheat cooked food thoroughly

Keep food at safe temperatures
• Do not leave cooked food at room temperature for
more than 2 hours
• Refrigerate promptly all cooked and perishable food
(preferably below 5°C)
• Keep cooked food piping hot (more than 60°C) prior to serving
• Do not store food too long even in the refrigerator
• Do not thaw frozen food at room temperature

Use safe water and raw materials
• Use safe water or treat it to make it safe
• Select fresh and wholesome foods
• Choose foods processed for safety, such as pasteurized
milk
• Wash fruits and vegetables, especially if eaten raw
• Do not use food beyond its expiry date


There is a growing demand for food safety
information at the international, national and
local level. Working with WHO’s network of
regional and national offices and partner
organizations, the Five Keys messages
can be successfully disseminated all
over the world. WHO encourages
governments, industry and consumer
organizations to disseminate this important
food hygiene message.

World Health Day 2013 Theme - High Blood Pressure


Goals: Greater awareness, healthy behaviours, improved detection, and enabling environments


About high blood pressure

High blood pressure – also known as raised blood pressure or hypertension – increases the risk of heart attacks, strokes and kidney failure. If left uncontrolled, high blood pressure can also cause blindness, irregularities of the heartbeat and heart failure. The risk of developing these complications is higher in the presence of other cardiovascular risk factors such as diabetes. One in three adults worldwide has high blood pressure. The proportion increases with age, from 1 in 10 people in their 20s and 30s to 5 in 10 people in their 50s. Prevalence of high blood pressure is highest in some low-income countries in Africa, with over 40% of adults in many African countries thought to be affected.

However, high blood pressure is both preventable and treatable. In some developed countries, prevention and treatment of the condition, together with other cardiovascular risk factors, has brought about a reduction in deaths from heart disease. The risk of developing high blood pressure can be reduced by:

reducing salt intake;
eating a balanced diet;
avoiding harmful use of alcohol;
taking regular physical activity;
maintaining a healthy body weight; and
avoiding tobacco use.

Goals: Greater awareness, healthy behaviours, improved detection, and enabling environments

The ultimate goal of World Health Day 2013 is to reduce heart attacks and strokes. Specific objectives of the campaign are:

to raise awareness of the causes and consequences of high blood pressure;
to provide information on how to prevent high blood pressure and related complications;
to encourage adults to check their blood pressure and to follow the advice of health-care professionals;
to encourage self-care to prevent high blood pressure;
to make blood pressure measurement affordable to all; and
to incite national and local authorities to create enabling environments for healthy behaviours.


World Health Day - 7 April 2012 Theme

Good Health Adds Life to Years


World Health Day 2012 Video
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World Health Day - 7 April 2011 Theme

Combat Drug Resistance

No Action Today: No Cure Tomorrow
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Slide Presentation
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World Health Day - 7 April 2010

1000 Cities, 1000 Lives
With the campaign 1000 cities, 1000 lives, events will be organized worldwide during the week of 7 – 11 April 2010.
The global goals of the campaign are:
1000 cities: to open up public spaces to health, whether it be activities in parks, town hall meetings, clean-up campaigns, or closing off portions of streets to motorized vehicles.
1000 lives: to collect 1000 stories of urban health champions who have taken action and had a significant impact on health in their cities.
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OK - http://knol.google.com/k/narayana-rao/world-health-day-7-april/2utb2lsm2k7a/ 2420