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Soldiers influx could put strain on barracks

first_imgWhatsApp Twitter Advertisement CONCERNS have been raised among Defence Forces representatives about an expected influx of new and transferred personnel without a corresponding spend on facilities at Sarsfield Barracks in the city. Under the new organisational proposals, the Defence Forces are reducing the number of brigades which they have, and will be moving hundreds of personnel from some areas of the country to others. No personnel are expected to be moved from Limerick but it is anticipated that several hundred soldiers from Cork may be transferred to Sarsfield Barracks.Sign up for the weekly Limerick Post newsletter Sign Up In addition to this, the force is currently recruiting to expand its ranks by 600 in various disciplinesBut the Permanent Defence Force Other Ranks Representative Association (PDFORRA,) says there is confusion about the move and has warned that infrastructure and facilities could come under pressure with the influx to Limerick city.“We would expect that this will not all happen at once, it will be over a period of time so, initially, the barracks and existing personnel in Limerick should be able to cope,” Gerry Rooney, General Secretary of PDFORRA, told the Limerick Post.But he added that further down the line, there may be serious pressure on the facilities an space at the barracks unless the department spends money on upgrading and facilitating in some areas.PDFORRA says it is “unclear” at this point whether defence personnel are going to be told where to go or if they will have choices.“We want to see our members having choice because there are many who might want to relocate to Limerick.“We don’t want to see people forced into anything. We also want to see them being given a choice of upskilling or retraining. There are some areas where we don’t have enough qualified personnel and others where we have too man. It’s a matter of matching one to the other,” Mr Rooney said.Reducing the number of personnel engaged in headquarters, admin and allied support tasks is a central element to the reorganisation process, according to PDFORRA Linkedin Facebookcenter_img NewsLocal NewsSoldiers influx could put strain on barracksBy admin – August 22, 2012 818 Print Email Previous articleLimerick to Galway train not on right trackNext articleDeirdre Lawlor has… The X Factor adminlast_img read more

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Once upon a time at your CU. Are you ready to respond to the next data breach?

first_img continue reading » One of these days you’re going to grab some coffee, turn on your computer and start your work day and, while dutifully reading this blog, get an email from your IT person informing you that your credit union has been hacked.  You don’t know exactly how much data has been exposed, but there’s a pretty good chance a third party gained access to your member’s personally identifiable information.You spring into action by pulling out your credit union’s Data Breach Protocols, which will of course have just been updated a few months ago as part of the credit union’s on-going planning. The Data Breach Response Team is called into action and everyone knows exactly what to do.   Of course, you quickly want to nail down exactly what has happened.  So even before you contact your outside counsel, you reach out to a third party information security team that you know has experience dealing with data breaches.Since contracts are always important and closely adhered to, your outside counsel quickly drafts a contract for the IT team and it quickly gets to work.  Within days the IT consultant reports back with a written document describing what happened and why, some of which doesn’t paint the credit union in the best light.  You contact your regulators and notify your members that a data breach has occurred and quicker than the coronavirus can spread through a bunch of drunk college kids on Spring Break, the first class-action lawsuit has been filed against your credit union. 1SHARESShareShareSharePrintMailGooglePinterestDiggRedditStumbleuponDeliciousBufferTumblrlast_img read more

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Jennie-O Turkey products recalled nationwide

first_imgBatesville, In. — Jennie-O Turkey Store Sales, LLC, a Barron, Wis. establishment, is recalling approximately 91,388 pounds of raw ground turkey products that may be associated with an illness outbreak of Salmonella Reading, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.The raw ground turkey products items were produced on September 11, 2018. The following products are subject to recall: [View Labels (PDF only)]1-lb. packages of “Jennie-O GROUND TURKEY 93% LEAN | 7% FAT” with “Use by” dates of 10/01/2018 and 10/02/2018.1-lb. packages of “Jennie-O TACO SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.1-lb. packages of “Jennie-O GROUND TURKEY 85% LEAN | 15% FAT” with a “Use by” date of 10/02/2018.1-lb. packages of “Jennie-O ITALIAN SEASONED GROUND TURKEY” with a “Use by” date of 10/02/2018.The products subject to recall bear establishment number “P-190” inside the USDA mark of inspection. These items were shipped to retail locations nationwide.FSIS, and its public health partners, including the Centers for Disease Control and Prevention (CDC) and the Arizona Department of Health Services, have been conducting traceback activities for a sample of Jennie-O brand ground turkey in an intact, unopened package from a case-patient’s home. The patient tested positive for Salmonella Reading and the sample from the ground turkey matches the outbreak strain.FSIS, the CDC, and state public health and agriculture partners, have been working together on an illness cluster involving 164 case-patients in 35 states. Patients have reported eating different types and brands of turkey products purchased from many different stores, handling raw turkey pet food and/or raw turkey, or working with live turkeys or living with someone who handled live turkeys. FSIS continues to work with the CDC and state health departments on this investigation and will provide updated information as it becomes available. Based on the continuing investigation, additional product from other companies may also be recalled.Consumption of food contaminated with Salmonella can cause salmonellosis, one of the most common bacterial foodborne illnesses. The most common symptoms of salmonellosis are diarrhea, abdominal cramps, and fever within 12 to 72 hours after eating the contaminated product. The illness usually lasts 4 to 7 days. Most people recover without treatment. In some persons, however, the diarrhea may be so severe that the patient needs to be hospitalized. Older adults, infants, and persons with weakened immune systems are more likely to develop a severe illness. Individuals concerned about an illness should contact their health care provider.FSIS is concerned that some product may be frozen and in consumers’ freezers. Consumers who have purchased these products are urged not to consume them. These products should be thrown away or returned to the place of purchase.FSIS routinely conducts recall effectiveness checks to verify recalling firms notify their customers of the recall and that steps are taken to make certain that the product is no longer available to consumers. When available, the retail distribution lists will be posted on the FSIS website at www.fsis.usda.gov/recalls.FSIS advises all consumers to safely prepare their raw meat products, including fresh and frozen, and only consume raw poultry product that has been cooked to a temperature of 165°F. Safe steps in food handling, cooking, and storage are essential in preventing foodborne illness. You can’t see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four guidelines to keep food safe:Clean—Wash hands and surfaces often.Separate—Separate raw meat from other foods.Cook—Cook to the right temperature.Chill—Refrigerate food promptly.Consumers with questions regarding the recall can contact Jennie-O Consumer Engagement Team at 1-800-621-3505, 8 a.m. – 4 p.m. Central Time Monday – Friday and 9 a.m. – 5 p.m. Central Time Saturday and Sunday. Media with questions can contact [email protected] or 507-434-6352.last_img read more