If I come across a hazard such as bodily fluids spilt in an area or a staff member not wearing gloves I must report it immediately to a senior staff member and not ignore it as this may cause infection to spread. If a resident has past urine or bodily waste on the floor a member of staff should still clean it up and wear an apron and gloves even if the resident doesn’t have a infection as urine and bodily waste contain lots of other things. In my workplace I need to put these safe ways of working into practice; for example by effective hand washing, not coming into work when you’re not feeling well allowing myself 48 hours after id had a sickness bug as I will be putting other staff residents and visitors at risk, by not wearing jewellery when do activities with the residents as jewellery carries many germs and infections, by always wearing protective clothing; wearing an apron and gloves for procedures will reduce the spread of infection by preventing infection passing on from me to others
Another consideration for digital evidence is where to store it. Since heat and other factors can destroy data evidence, it must be kept in a controlled and secure environment (Biggs, M. 2012. p. 58). Digital evidence requires an extended chain of custody. To ensure the data integrity, the forensics professional who handles will also have to be included. They must document everything they have done with the data because it can be so easily altered (Biggs, M. 2012. p.
3. Documentation: It is vital that all transactions have proper documentations. Your company’s current use of pre-numbered invoices is an appropriate measure for this internal control. Additionally, the purchase of an indelible ink machine for printing checks would provide another layer of protection. The use of such a machine would alleviate the risk of employees altering checks for personal gain.
Due to my risk assessment about my work placement I have noticed that the issues that need to be changed are not extreme but just small changes that will make a big difference in the work placement. For example the kitchen doors should always be locked at all times or if left open should be attended by a member of staff to prevent any accidents occurring. Shark knifes should be locked away at all times this will provent any wounds and create a safe environment for the residents, slippery floors around the home should be labelled and made aware to everyone in the home, but this could become an issue because residents could trip and harm themselves due to the signs put up. Electrical equipment should be checked regularly and used properly the only issue is the cost of the checks. Raw foods should be put away at all times to prevent anyone from mistakenly eating the raw foods or contamination of other foods, the issue with this is having to find storage space for all foods, and due to the amount of residents a lot of food is needed on a regular basis.
Unit3 Health, Safety and Security in Health and Social Care P2-M1 In this assignment I will be talking about the different types of legislations and why they are important. Health and safety at a workplace is important because it ensures that all workers are being protected, it is also important because workers are being protected from illness and if they have become ill because of work the health and safety at work act 1974 can make sure a risk assessment is taken so hat other workers stay safe and the same thing does not happen again. Health and safety at work act 1974 is an act that covers everyone such as employees, employers and the service user. Within this act they provide training for workers, students and anyone that is on a placement or someone that is doing voluntary work this legislation has been helping people and workers for 30years. This act has helped people save their lives and be able to carry on working; this act covers people in the UK for example England, Wales and Northern Ireland.
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
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.
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.
The home is residents are safeguarded at all time from cross contamination by developing a strict habit of hand washing when hygiene is an issue using protective equipment to stop cross contamination. * 1.2) Employer’s roles and responsibilities- Employer’s must give us the correct training in all areas of infection control and provide us with the correct personal protective equipment to carry out our tasks. The workplace must be a safe environment for all with any risk assessments being recorded and being made aware of in a risk assessment folder. This applies to equipment and possible hazards with any work related activities in the home or for residents on leave. The home should be able to provide the materials and framework to allow the effective running of the home.
Unit 19: The principles of infection prevention and control1.1 Explain employees' roles and responsibilities in relation to the prevention and control of infectionThe employees' roles and responsibilities are to ensure that their own health and hygiene does not pose a risk to service users and other colleagues. To ensure effective hand washing is carried out when working with service users, giving personal care and during the handling and preparation of food. To ensure they use PPE (personal protective equipment) when needed and when appropriate.1.2 Explain employers' responsibilities in relation to the prevention and control of infectionIt is the employers responsibility to ensure that all employees are aware of the health and safety aspects of their work, this can be done by; giving staff printed documents including all the information they need regarding health and safety, keeping files within the workplace for easy access to information, giving staff regular training and regularly observing staff to ensure they are following the correct procedures. Keep records in relation to infection control and the measure put in place to prevent the spread of infection. Also, to ensure that the relevant standards, policies and guidelines are available within the workplace.2.1 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infectionThe main legislation relating to infection prevention and control are; The Health and Safety at Work Act 1974 and The Management of Health and Safety at Work Regulations 1999.