- Environmental Protection Act 1990. The main points of health and safety policies and procedures. 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.
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
HSC2029 1. It is important to implement food safety measures when providing food and drink for individuals to reduce the risk of food poisoning, you must comply with health and safety legislation and follow the trusts policies and procedures. It is important to understand the importance of food safety measures and the potential hazards when preparing, serving, and clearing away food and drink. 2. Personal protective clothing should be used when handling food and drink to protect food from contamination such as dust, hairs and fibres.
A further applicable statue is the Food Safety (General Food Hygiene) Regulations 1995. This puts the onus on you to manage all aspects of food safety and to identify how things might go wrong and introduce control measures to prevent that happening. This includes the cleaning regime that you have in place to help maintain hygienic standards and prevent a food safety incident. Under the food and safety act legislation is the responsibility of those operating the food business to ensure that the food produced is safe in terms of biological, chemical and physical hazards. This is a person who has been trained and holds a first aider certificate approved by the health and safety executive for the purposes of the regulations.
- simple maintenance can be carried out by the trained wearer, but more intricate repairs should only be done by specialists. The Regulations require employers to: - avoid the need for hazardous manual handling, so far as is reasonably practicable; - assess the risk of injury from any hazardous manual handling that can’t be avoided; and - reduce the risk of injury from hazardous manual handling, so far as is reasonably practicable. Employees should: - follow appropriate systems of work laid down for their safety; - make proper use of equipment provided for their safety; - co-operate with their employer on health and safety matters; - inform the employer if they identify hazardous handling activities; - take care to ensure that their activities do not put others at risk. 2. What are the specific regulations and safe working practices and procedures that apply to your work activities?
Persuasive Speech Outline Title: Organic Food: Why is better? Topic: Organic and humane alternative food sources and the regulations that the USDA places on them. General Purpose: To inspire my family to chose healthier foods. Specific Purpose: To persuade my audience to shorten their food supply line and move towards eating healthier, organic and locally raised food. Behavioral Outcome: At the end of my speech, members of the audience will be able to distinguish what specific and relative regulations that the United States Department of Agriculture govern the food industry, to discern fact from fiction about organic and humane alternative foods, and will be persuaded to become more open to shortening their supply line of which they attain their food.
SECOND- assess any hazardous manual handling operations that cannot be avoided. THIRD- reduce the risk of injury so far as is reasonably practicable. * Codes of practice * National occupational standards.- NOS are statements of the standards of performance of individuals must achieve when carrying out functions in the workplace, together with the specifications of the underpinning knowledge and understanding. * Care quality commission standards * Management of health and safety at work regulations 1999 * Safety (general food hygiene) regulations * Control of substances hazardous to health (COSHH) * Reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR) 1.2 Reflecting on work activities is an importance way to develop own knowledge and skills because this will show how well you are doing in these activities/ job role, where
To what extent would break even analysis be useful for Organic hampers? 12 marks The breakeven point for organic hampers is the amount of hampers the company needs to make at which its costs and revenue are equal. This means the company has gone from making a loss to breaking even. For a company like Organic Hampers break even analysis can be very useful. This is because they can find out exactly how many hampers are needed to be sold to make the business economically viable.
Unit 4222-264 Unit ICO1 Outcome 1: We have a duty of care as employees to take precautionary measures to prevent and control the spread of infection in the workplace. This involves working safely to protect ourselves, colleagues, visitors and individuals from infection and contamination. Some of the legislation and regulations that relate to the control and prevention of infection include: The Health and Safety at Work Act (HASAWA) The Control of Substances Hazardous to Health (COSHH) Also the Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR). It is very important as employees that we are aware of this legislation so that we can work safely. In our workplaces we should have information provided in the health and safety file and COSHH file.
Where potential hazards are recognized, appropriate action must be taken to remove, reduce, or isolate the possible risk. Ultimately, it is about identifying what poses a potential threat to the health and safety in the workplace, assessing the level of dangerous impact that may be incurred, and controlling the situation to avoid any incidents occurring and encourage injury prevention. Health and Safety legislation also governs precautions for working with hazardous materials, substances, or carrying out work where a level of risk is involved. The aim is to also represent employees, employers, suppliers, contractors, building owners and management fairly, and facilitate consultation and collaboration to assess and eradicate work related safety issues. In turn, this places a great amount of responsibility on employers to prioritize the safety of staff.