Every piece of legislation describes guidance of responsibilities. It also guides us on how we should follow and maintain health and safety to eliminate risks for the people using social care settings. Food hygiene regulation 2005, explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 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.
Emma Lonican Unit 4222-233 Meet food safety requirements when providing food and drink for individuals (HSC 2029) Level: 2 Credit value: 2 UAN: T/601/9450 Unit aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning outcomes The learner will: | Assessment criteria To do this you must: | | Understand the importance of food safety measures when providing food and drink for individuals | Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink | Workers should be aware of and practice personal Hygiene like hand washing. Food stored at correct temperatures Food stored in correct conditions - eg raw meat not contaminating cooked meat & vegetables Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food.
Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR) is relevant as it requires that any infection or disease that is work Related be recorded and reported. There are regulatory bodies such as the Health and Safety Executive (HSE), National Institute for Health and Clinical Excellence (NICE) and the Food Standards Agency (FSA) that produce standards to guide and inform infection prevention and control practices. The HSE is an independent regulator for work-related health, safety and illness; provide information and advice to reduce risks of accidents occurring in the workplace including the spread of
Describe why it is important to follow the agreed care plan. Describe actions to take where any concerns with the agreed care plan are noted. Identify the pressure area risk assessment tools which are used in own work area. · · · · Explain why it is important to use risk assessment tools. Outcome 4 Understand the use of materials, equipment and resources available when undertaking pressure area care.
During this step an investigation it is determined whether or not the site poses any threat to human health. If the site threatens human health a Site Inspection is completed. During the site inspection investigators environmental and waste samples are collected in order to determine what hazardous substances are found to be at the site. They will also attempt to determine if these substances are being released to the environment and verify if they have reached nearby area further endangering human health or the environment. The Site Investigation may be done in one stage or two.
Elizabeth Burk MT140: Introduction to Management Elizabeth Burk MT140: Introduction to Management Abstract For Dalman and Lei they need to set up a control system which has four major steps: Setting performance standards, Measuring performance, Comparing performance against the standards and determining deviations, and taking action to correct problems and reinforce success. In this paper I will go over theses four steps and how Dalman and lei should implement them to correct the problem of misreporting hours. Abstract For Dalman and Lei they need to set up a control system which has four major steps: Setting performance standards, Measuring performance, Comparing performance against the standards and determining deviations, and taking action to correct problems and reinforce success. In this paper I will go over theses four steps and how Dalman and lei should implement them to correct the problem of misreporting hours. Steps to fixing dalman and Lei’s problems with a control system Steps to fixing dalman and Lei’s problems with a control system Steps to Fixing Dalman and Lei’s Problems with a Control System Elizabeth Burk For Dalman and Lei they need to set up a control system which has four major steps: Setting performance standards, Measuring performance, Comparing performance against the standards and determining deviations, and taking action to correct problems and reinforce success.
Part 1: The five phases of behavior assessment are (a) screening and general disposition, (b) defining and generally quantifying problems or desired achievement criteria, (c) pinpointing the target behavior(s) to be treated, (d) monitoring progress and (e) following up (Cooper, Heron & Heward, 2007). Screening and general disposition is used to discover and identify any number of variables that may influence the occurrence of problem behaviors. Defining and generally quantifying problems or desired achievement criteria is when you establish the goal for change and the steps required to achieve it. Pinpointing the target behavior(s) to be treated is when you specifying target behaviors. Monitoring progress is when you work on the procedures needed for reorganization and observation of the changed behavior.
How can hazards be identified? What is risk management? A hazard is identified as anything or any condition which has the potential to cause injury, harm to health or source potentially damaging energy. A risk is considered as the potential for adverse effects to result from an activity or an event. The purpose of a risk assessment is to determine the appropriate short and long term controls and setting priorities for actions to eliminate or mitigate the risk associated with the proposed changes.
Alternatives may include the implementation of an effective strategic plan and developing a planning system/ Contingencies Poor Planning: KFF will need to make use of any of the implementation software for effective planning. This need to be done before the onset of implementation Insufficient resources: Adequate preparations should be made to ensure that enough resources to complete the implementation be made before the beginning of implementation. Available resources should be checked at the end of each phase of
If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from