2.1 Outline current legislation and regulatory body standards which are relevant to the Prevention and control of infection. There are laws and legal regulations about infection prevention and control. Most of the legal regulations relating to infection prevention and control come under the Health and Safety at Work Act. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food.
HSC 037 Promote and implement health and safety in health and Social care Health and safety basically means assessing your workplace and reducing the risks. As an employee I have to abide by the health and safety at work act 1974. This means I need to attend any mandatory training I have been put on, go to supervisions, adhere to policies and procedures, use correct equipment, do not misuse faulty equipment, report any risks that I have seen and co-operate with my employer. This is all to ensure the safety of myself and others. My employer must follow the Management of Health and Safety at Work Regulations 1992, their responsibilities are to provide the mandatory training and supervisions, ensure policies and procedures are put in place, plan, organise, control, monitor and review health and safety arrangements, make sure the equipment is available and to maintain risk assessments and to deal with chemicals and other substances safely.
You can prevent or reduce workers exposure to hazardous substances by: finding out what the health hazards are; deciding how to prevent harm to health (risk assessment); providing control measures to reduce harm to health; making sure they are used ; keeping all control measures in good working order; providing information, instruction and training for employees and others; providing monitoring and health surveillance in appropriate cases; planning for emergencies. Report of injuries Diseases and Dangerous Occurrences 1995 (RIDDOR): puts duties on employers, the self-employed and people in control of work premises (the Responsible Person) to report serious workplace accidents, occupational diseases and specified dangerous occurrences (near misses). Health and safety First Aid Regulations 1981: came into force on 12 September 1981 and require employers to provide adequate and appropriate equipment, facilities and personnel so that first aid can be given to their employees if they are injured or become ill at work. The aim of first aid is to preserve life and to
CT308 Understand Health and Safety in Social Care settings Understand the different responsibilities relating to health and safety in social care settings Legislation that relates to health and safety in social care settings are generally covered by the Health and Safety at Work Act 1974. This act is the ‘umbrella’ that has been updated and supplemented by all the regulations and guidelines which extend it, support it or explain it. The regulations most likely to affect my workplace are: Manual Handling Regulations 1992(amended 2002) - sets out requirements for manual handling and moving and handling of people. Control of Substances Hazardous to Health regulations 2002 (COSHH) - requires employers to control substances that could cause harm. Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (amended 2008) RIDDOR - sets out what needs to be reported.
This law regulates workplace discrimination on the basis of race, gender, age, religion, or disability. They make sure that employers provide reasonable accommodations and access for any qualified workers and disabled applicant. The Food and Drug Administration (FDA) protects and promotes public health through the regulation and supervision of food safety and tobacco products. They also have a hand in regulating pharmaceuticals, both over-the-counter and prescription, to include dietary
It is important that you understand how to prevent a fire and what to do in the event of a fire. You may be required to be invoived in food preparation in your role as a carer. You will need to have an understanding of the principles of safe food handling. Infection control is about controlling the spread of communicable diseases between service users, staff, and visitor. the service users we care for are often particulary vulnerable to infection, and as such we need to be extra careful, clothes can pick up infection and pass it from one service user to another.
NVQ – ASS1 1.1 | | Identify legislation relating to general health and safety in a health or social care work setting. | The Health and safety at work Act 1974 Management of health and safety at work regulations 1999 Manual handling operations regulations 1992 Control of substances hazardous to health regulations 2002 (COSHH) Reporting of injuries, diseases and dangerous occurrence regulations 1995 (RIDDOR) Provision and use of work equipment 1992 (PUWER) Lifting operation and lifting equipment regulations 1992 Personal protective equipment at work regulations (PPE) 1.2 | | Describe the main points of the health and safety policies and procedures agreed with the employer. | The main points have been grouped together into
UNIT 21 UNIT CODE : ICO1 THE PRINCIPLES OF INFECTION PREVENTION AND CONTROL 1.1 EXPLAIN EMPLOYEES ROLES AND RESPONSIBILITIES IN RELATION TO THE PREVENTION AND CONTROL OF INFECTION 1.1 The Care worker has a responsibility under the Health and Safety at Work Act 1974 to take care of one`s own health and safety and others you care or support including their family, friends and work colleagues. The act requires Carers to : * Take reasonable care for their own safety and that of others. * Cooperate with the employer in respect of Health and Safety matters .Not intentionally damage any Health and safety equipment or materials provided by the employer * Attend training provided by the employer * Use protective equipment provide by the employer In respect of the prevention of infection you must think about the prevention and control for you and others around you. Basic controls are: * Dispose of waste correctly * Wash hands when appropriate * Keep equipment clean * Remain vigilant and report potential hazards * Attend infection control training and keep updated * Wear clean PPE I( personal protective equipment) for each person * Maintaining personal hygiene. 1.2 EXPLAIN EMPLOYERS’ RESPONSIBILITIES IN RELATION TO THE PREVENTION AND CONTROL OF INFECTION 1.2 The Health and Safety Legislation require that employers have a duty of care to protect employee for example: * Provide a safe workplace * Carry out risk assessments to assess the dangers of certain work activities * Provide training to staff * Provide PPE * Ensure regular health and safety checks are undertaken.
This is an Act to make further provision for securing the health, safety and welfare of persons at work, for protecting people against risks to health or safety in connection with the activities of persons at work, for controlling the keeping and use and preventing the unlawful acquisition, possession and use of dangerous substances, and for controlling certain emissions into the atmosphere; to make further provision with respect to the employment medical advisory service; to amend the law relating to building regulations, and the Building (Scotland) Act 1959; and for connected purposes. (http://www.legislation.gov.uk/ukpga/1974/37) The COSHH is the law that requires employers to control substances that are hazardous to health. You can prevent or reduce workers exposure to hazardous substances by: Identifying what the health hazards are; deciding how to prevent harm to health (risk assessment); providing control measures to reduce harm to health; making sure they are used ; keeping all control measures in good working order; providing information, instruction and training for employees and others; providing monitoring and health surveillance in appropriate cases; planning for emergencies. Most
Ensure A Safe Workplace The hazard identification process is designed to identify all the possible situations where people may possibly be exposed to injury, illness and disease arising from all sources including the above. Prior to the introduction of any plant, substances, processes or work practices in the workplace, it is essential for the hazard identification process to be carried out to identify whether there is any potential for injury, illness or disease associated with such introduction. This essay will analysis a case study in ABC Chemical about the hazard identification process. Legislation The Occupational Health and Safety (Hazardous Substances) Regulations 1999 require employers to ensure that: * an assessment is made to determine whether there is any risk (likelihood of injury, illness or disease) associated with the use of a hazardous substance at the workplace; and * any risk is eliminated, or if that is not practicable, reduced so far as is practicable. The Occupational Health and Safety (Noise) Regulations 2004 require employers to ensure that: * any risk to employees from exposure to noise is identified; and * employees' exposure to noise is controlled so as to minimise risk to health and safety.