Cleaning schedules are in place to prevent and control infections. The environment should be visibly clean and acceptable to residents, staff and visitors. Regular cleaning is important to maintain the appearance and function of the premises, the chosen method of cleaning should remove the contamination and not spread it. Cleaning schedules are put in place to inform users, staff and visitors who cleaned, what is cleaned, what time and day cleaning takes place, whether something needs to be cleaned daily, weekly or monthly and what chemicals were used to clean. 3.
1.2 Explain how duty of care contributes to the safeguarding or protection of individuals Risk Assessment By ensuring risk assessments are been carried out within a setting before each session. Make sure all equipment and toys are safe and the equipment is age appropriate for the children in care. Assessing the setting and making sure there are no potential hazards like hazard materials being left out or electrical sockets being left uncovered. Ensuring the setting is clean to stop the spread of infection. That food is stored properly to stop cross-infection and the kitchen is always clean to stop the spread of bacteria and germs.
For example, ensure you maintain good personal hygiene at work such as, clean hair tied back, short clean nails, clean clothes, and good hand washing; wear the correct PPE at all times, your work areas are clean and tidy, you use the correct procedures for storing, preparing, cooking and disposing of food and are aware of how to avoid contamination of foods and food poisoning. Biii- Store Food Safely • Ensure all food is stored at the correct temperature and kept out of the danger zone • Ensure food is sealed correctly and labelled • Always make sure raw food is kept below cooked foods in the fridge • Make sure everything that is stored is within its use by date Handle Food Safely • Use the correct colour coding of chopping boards and knives are used for the right foods • Always ensure you have a good standard of personal hygiene • Wash your hands in between every different task carried out • Wear the correct PPE (gloves & apron) • Ensure all areas of the kitchen are clean at all times Dispose of Food Safely • Ensure your kitchen bin has a fitted lid and has a bin liner inside it. Clean and disinfect it regularly • Make sure your outside bin is kept away from the kitchen
2. To make sure all machinery is stored and used correctly. 3. Make sure all protective clothing is been used. 4.
Foreign Reactions to Western Imperialism China and Japan India and Japan’s reactions to Western imperialism was the same as in they first resisted outside control, but eventually gave in to Westernization; however, India resisted through physical methods while Japan resisted through cultural methods. Europe wanted to expand their empire to include colonies in India and to also have an influence on Japan. The building of the Suez Canal was funded and lead by Britain. The canal allowed for easier trade for the Dutch East India Company that was based in India. This new passage allowed for Western Influence to spread to the Eastern world.
I am respectful and supportive, making sure that dignity is kept at all times. I make sure that each room has clean towels and wash cloths for morning and night. I also communicate with relatives and visitors on a daily basis to ensure all needs that may not have been shared directly are being met. 3.1-3.4 My own role fits in with the majority of the service provided. I have a key role in ensuring the elderly resident is looked after, healthy and happy.
For example, I will move furniture or any obstacles out of the way, store cleaning products and equipment safely, roll up and store trailing flexes safety. Subsequently, when moving or helping clients with their daily living activities, I check that all equipment are checked to ensure they are in good working order and safe. I ensure I always correctly use equipments provided by my employers at work for example, using a hoist instead of doing manual lifting. I also work in pairs so that the client is moved safely, comfortably; plus prevent any falls or harm to client. I always wash my hands before and after I finish my shift,
We decorate the cakes throughout the week and keep on top of the cleaning at all times. 2.3 - The jobs we do and the times they take doesn’t affect our customers. This is because if we are in the middle of doing a task and a customer comes into the shop we stop what we are doing tend to the customer. 2.4 - We have a routine within our work place which keeps us organized throughout the week. We give ourselves targets
IC01 – The Principles of Infection Prevention and Control 1. 1.1 An employee’s roles and responsibilities in relation to the prevention and control of infection are as follows: * Make sure to attend all forms of infection control training whilst making sure to keep it updated. * Disposing of waste, clinical or normal, efficiently and correctly. * Making sure to keep all equipment clean * Making sure to wear the correct personal protective equipment when dealing with a individual, food or even cleaning. Whilst making sure to dispose of it correctly after every use and wearing new with each individual.
Under the Equality Act (2010) all members of staff has the right to relevant and appropriate personal development. This should be regardless of age, ability and/or circumstances. As a trainer it is important to understand the Health and Safety at Work Act (1974). Under the act all workers are entitled to work in a safe environment. As a trainer you have to ensure that all members of staff are fully equipped to carry out their work in a safe environment where all risks have been fully