Also it’s the manager’s job to ensure that the staff have a regular check of wearing the right uniform and log it if they are not. This ensures safety in the care home of the care worker but most importantly the elderly. Hazard 2: To reduce the risks to users in an indoor space, the cleaning staff needs to make sure that whenever water is spilt on the floor, they need to have a wet floor sign to make the users know that they need to avoid walking on the wet floor. Where the carer is holding the hot drink, she needs to ensure that she has a trolley that fits all the food and drinks together, to avoid any accidents. It is also the manager’s job, to have a person, who is well-trained to know about these hazards, so it can be avoided in the future.
Unit 14 Understand Health and Safety in Social Care Settings 1.1 There are a small number of legal acts relating to the general health and safety in social care. The most important one it seems to me would the health and safety at work act of 1974, it ensures that the employer, the employee have responsibilities to ensure that a good level of safety is attained in the workplace, and there should be a copy of this act on the works premises for use of any employee or service user. The legislations key goals are: * To ensure the health, safety and welfare of people at work * To protect others from risks arising from the activities of people at work * To control the use and storage of dangerous substances * To control the emission into the atmosphere of noxious or offensive substances Other legislation relating to health and safety in social care are as follows * The Management of Health and Safety at Work Regulations 1992, which supports the health and safety act. * The Control of Substances Hazardous to Health Regulations (known as COSHH) which ensures safe storage and usage of any substances that could harm other workers or service users. * The Manual Handling Regulations of 1992, which sets out methods and requirements to be met when manually handling objects, as well as people.
Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible. So, it is very important for us to follow health and
All of the above mentioned legislations are crucial part of health and safety. Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible.
I need to ensure that when they come into the clinic area that it is free from any potential hazards that could cause harm, whether that is a trip hazard or sharps hazard. I also need to ensure the clinic area is clean and that patients are aware of the toilet facilities available. Management of health and safety at work regulation 1999 – under this act the main requirement for an employer is to carry out risk assessments in the work place. The employer must assess the health and safety risks that could affect their employees whilst in the working environment. This is also applies to patients and visitors in the same environment.
If stored incorrectly, food will lose quality and can also allow harmful organisms to grow. To lessen this risk, there must be designated food storage spaces and an accurate thermometer inside the refrigerator and freezer. It is important to check the temperature of both and make sure the refrigerator is set at 40*F or below and the freezer at 0*F or below. If storing leftovers, label them by name and date and cover them to protect the food from contamination. Proper food preparation is the next area.
Unit 306 Understand health and safety in social care settings 1.1 Legislation relating to health and safety in a social care setting is the Health and Safety at work Act 1974 (HASAWA) This Act is an umbrella for: * Manual Handling Operations Regulations 1992 (as amended 2002) * Control of Substances Hazardous to Health Regulations 2002 (COSHH) * Reporting of Injuries, and Dangerous Occurrences Regulations 1995 (RIDDOR) * Health and Safety First Aid Regulations 1981 * Management of Health and Safety at Work Regulations 1999 1.2 Health and safety policies and procedures protect those in social care settings by making sure that risks in the changing workplace are properly controlled. 1.3 Employers/managers are responsible for ensuring that staff are trained in correct moving and handling procedures, that any equipment that is needed is fit for purpose and regularly maintained, providing adequate first aid facilities, having individual risk assessments for people who use the service, making the workplace safe. Employees are responsible for taking care of their own health and safety, taking reasonable care not to put other people at risk by what they do or fail to do in the course of their work, undertaking training, following companies health and safety policies, reporting any injuries, strains or illness they suffer as a result of doing their job. Others are responsible for respecting and obeying the rules and legislation imposed by authority, following the instructions and guidance provided (such as not using the lift in the event of fire, not blocking fire exits). 1.4 Situations in which the responsibility of health and safety lies with the individual could be when the individual does not comply with assessments and procedures, which mean that they aren’t taking reasonable care of their own or others' safety.
The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
Infection- This is an invasion by and multiplication of pathogenic, micro-organisms in a bodily part or tissue which could cause harm. Infections can be spread with ease, poor practice is the main reason for spread of infection. Examples of poor practices are not washing your hands regularly, hand washing should be done thoroughly with soap and water for at least 20 seconds, followed by hand-drying with a paper towel. Another example of poor practice is not covering your mouth when you cough or sneeze. You should always get vaccinated and always use safe methods of cooking and preparing food.
When would these signs present? What would you do if a client was severely affected by the foodstuff and became suddenly ill? For example if the person was choking, vomiting or couldn`t swallow? Give two examples of laws/company policy regarding dealing with food What health and safety rules must be covered? Your hygiene Food storage Records of food stuffs Preventing infection Why is it important that food and drink are provided in manageable portions and at a pace that suits the client?