Most of the legal regulations relating to infection Prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, Employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and Control. 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. Legal regulations that come under HASAWA include The Control of Substances Hazardous to Health (COSHH), this is relevant as it is about the prevention and control of pathogens and managing the safe storage and use of hazardous substances. 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.
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.
It uses colorful icons, which illustrates safe food handling practices (National Grocers Association, 2008). 5. Are there any other items other than discussed above that Kudler needs to observe as a safe practice when handling organic produce? Kudler should ensure that there is a training program in place for employees discussing the importance of food handling, sanitation (e.g. washing produce and hands), inspection and disposal of poor products.
Assignment 306 Task a HEALTH AND SAFETY PRESENTATION Ai A list of the key legislation relating to health and safety in social care - • Health and safety at work act 1974 • Health and safety (first aid) regulation 1981 including the amendment on 2009 • Management of Health and safety at work regulation 1999 • Manual handling operations regulations 1992 • The electricity at work regulation 1989 • Reporting of injuries, diseases and dangerous occurrences regulation 1995 (RIDDOR) • Communicable diseases and infection control • Care standard act 2000 • The medicines act 1968 • Working time regulation 1998 • Food safety act 1990 and food hygiene regulations2005
(2010 January 15). Creating a Safety Net That Works When the Economy Doesn’t: The Role of the Food Stamp and TANF Programs. Retrieved from: http://www.urban.org/uploadedpdf/412068_food_stamps_tanf.pdf. Tiehen, Laura, Jolliffe Dean, and Gundersen, Craig. (2012 April).
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.
Strategic Plan Update Version 1 Kudler Fine Foods will need to make changes to their internal and external environment, to remain successful in a competitive food industry. Through a revised and revamped mission statement, vision statement and value statement that can help Kudler Fine Foods a competitive national corporation. An important facet for Kudler Fine Foods will be the implementation of a pro-active management team to accommodate unknown and known variables for the company, while performing environmental scans. According to McEwen (2008), “Environmental scanning is also more than gathering information. It is the process of using environmental information in decision making.
“Competitive Intelligence is the ethical gathering and analysis of competitor and market information from open sources. This analysis is used by organizations to make better strategic decisions.” (Cipher, 2012). Competitive intelligence and analysis is important because it provides a method that Kudler Fine Foods can use to assess and evaluate the marketing tactics that are successful for their competitors. By employing competitive intelligence Kudler Fine Foods can gather information concerning their competitors marketing strategies and then use that information for their own advantage by incorporating certain strategies that will fit into their marketing plan. Competitive intelligence will also allow Kudler Fine Foods to gain knowledge concerning certain trends, such as legal, environmental, industry, international, regulatory, and economic, which they can use to further develop successful marketing strategies and
Legislation Principle legislation: • Data Protection Act (1998) • Disability Discrimination Act (1995) • Health and Safety Act at Work Act (1974) • Food Safety Act (1990) • First Aid at Work Act (2009) Regulations- Health and Safety at Work Act • COSHH (2002) • RIDDOR (1995) • First Aid Regulations (2009) • Moving and Handling Operations Regulations (1992) • The Food Safety (general food hygiene) Regulations (2005, 1995) Health and Safety at Work Act (1974) The Health and Safety at Work Act is a primary piece of legislation that provides the framework to promote and encourage the high standards of health and safety in the working environment. It is ultimately the responsibility of The Health and Safety Executive for enforcing
In relation to CVD, there has been legislation put in place to help prevent the risk factors associated with CVD. These include the compulsory nutritional labeling of all food and non-smoking legislation. The nutritional labeling of food helps to prevent CVD by giving us the information we need to make an informed decision. By doing this we are able to buy nutritious foods that in the long term will help decrease the risk of developing CVD. Non- Smoking legislation has appeared in public places such as restaurants, pubs and clubs.