Nairn Health Care News December

Staffing

Nairn Healthcare has had a few changes in the past season. We have said goodbye to Dr John Pitman and Dr Rachel Armitage, who has finished her six-month placement with us. Our Data Quality Administrator, Rosie, has also retired after 10 years of service.

We will be saying goodbye and good luck to Dr Katie Reid who will be going on maternity leave in the coming months.

We have welcomed new GP, Dr Nick Baker to the team and will be welcoming new receptionist, Jacqui, in the New Year.

Dr Kirsty Clark has also change her name and will now be known as Dr Kirsty Duthie.

Christmas and New Year opening Hours

Christmas Jumper Week

The surgery took part in an annual Christmas Jumper Week from Monday 11th December – Friday 15th December. We decided this year to fundraise for Team Hamish.

Re-ordering Prescriptions

We would like to remind patients to please have enough medication to see them over the festive period.

You can re-order your prescription by handing in your re-order form to the reception team at the desk, on our website (www.nairnhealthcaregroup.co.uk) or by email at high-uhb.gp55041-reception@nhs.net. Prescription requests take 2 working days to process.

PLEASE NOTE WE DO NOT TAKE PRESCRIPTION REQUESTS OVER THE PHONE

Christmas

Christmas is just round the corner so please follow these tips on how to be safe and healthy this Christmas:

ALCOHOL

Can we just remind patients to drink in moderation and sensibly this Christmas. Research shows that people tend to drink 41% more alcohol in December than any other month. Also, laws make the legal drink-drive limit in Scotland lower than elsewhere in the UK. So if you wish to have a jovial tipple, please leave the car at home.

TURKEY

Make sure the turkey is properly defrosted before cooking. If it is still partially frozen, it could be that harmful bacteria could survive the cooking process.

Keep the uncooked turkey away from food that is ready to eat. If raw meat touches these foods, bacteria will spread and may cause food poisoning.

The turkey is cooked when the meat is steaming hot all the way through. The meat should NOT be pink when you cut into the thickest part of the bird and the juices should run clear when you pierce the turkey.

For more information on turkey and avoiding food poisoning, please visit http://www.nhs.uk/Livewell/Healthychristmas/Pages/cooking-turkey.aspx

FINALLY, WE WOULD LIKE TO WISH ALL OUR PATIENTS

A VERY MERRY CHRISTMAS AND A HAPPY NEW YEAR