Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
I would ensure that the residents would be presentable in their appearance at all times. Additionally I would ensure that the service user have any aids that are required for examples, glasses, hearing aids, dentures and that these are kept cleaned and work. Another role that I would have within the care home would be to assist the service users in rehabilitation activities under guidance and supervision of the manager. I would also have the responsibility of assisting in the cleaning of the home when needed especially the dining areas after meals. I would also support infection control by cleaning up any spills immediately.
They should also clean any surfaces e.g. windowsills, door handles, tables, sinks. Floors should also be cleaned with disinfects to kill any germs. routinely clean all visibly dirty items such as bedside tables and night. Cleaners in a care home should clean towels daily, the kitchen should also be cleaned daily and the bathroom and toilet should be cleaned with disinfectant as all the
This course has been a refresher to me on safety and sanitation and some of the practices that are sometimes overlooked. As a business owner it is my responsibility to make sure that my establishment a clean and safe place for my clients to come and get serviced. On a daily basis it is my practice to make sure my floors are cleaned and mopped at the end of each day. My shampoo bowl and chair are wiped down after each client is serviced and I use a neck strip and clean cape on each client. When performing chemical services as in color or relaxers, I use a separate pair of gloves and dispose of them after each use.
Used when doing personal care and disposing waste Uniform - You should have a clean uniform when starting your shift and remove your uniform at the end of your shift and take it home and wash it. 5.8 Gloves and Aprons are classed as high risk items so you should dispose them in a yellow bag. Uniform can go in the laundry for a wash. Question 6 6.1 > Wash hands before and after every activity > Wear a clean uniform > Cut and clean nails > Have a Bath, wash your hair 6.3 1. Palm to palm 2.
A risk assessment enables all parties, employees, employer and visitors that they are within a safe environment; those things are in place to reduce the risk of harm or potential risk. Describe correct procedures that relate to skincare? Infection control procedures relating to good personal hygiene include: • Hand washing - the spread of many pathogens can be prevented with regular hand washing. You should thoroughly wash your hands with water and soap for at least 15 seconds after visiting the toilet, before preparing food, and after touching clients or equipment. Dry your hands with disposable paper towels.
UNIT-4223-007 The principles of infection prevention and control Outcome1 Understand roles and responsibilities in the prevention and control of infections The learner can; 1. Explain employees ’roles and responsibilities in relation to the prevention and control of infection As a minimum I need to ensure that I wash my hands before and after each activity. However, hand washing alone may not be sufficient for the activity I’m involved in. When assessing the risk of infection, the chances are that if you are assisting somebody to walk from the bedside to the toilet on the ward, hand washing alone may be sufficient. If, however, I was assisting with the repositioning of a patient who is incontinent, I would probably consider hand washing, gloves and an apron.
Instead of having to leave the house to go grocery shopping a person can go online or call and have the food be delivered to the front door. A person can put the dishes into an ever advancing model of dishwashers and have it clean the dishes for them. Now to have our clothes washed we have to worry about what temperature to set the washer at, type of washing liquid or powders, and whether to use fabric softener or not. The use of some technology has made some people lazy and too dependent on the technology to know how to do things for themselves if the need
hands carry many bacteria and organisms, by not washing your hand correctly or at all it can cause these organisms to be spread. By using correct technique to wash your hands you are reducing cross contamination. Personal hygiene includes hand washing but also the person as a whole, so washing daily. While at work not wearing jewellery and keeping nails short. By tying hair back especially when dealing with food.
For example if we are working in a refrigerated area we will be provided with a special protective suit, gloves and headgear. If we are working at a till in a supermarket we will be provided with a smart blouse skirt or trouser. Personal hygiene One of the most important things is personal hygiene, not for the customers, but for people who talk with us. We have to make sure to taking a bath or shower regularly and using a deodorant. Also we have to remember that changing to a different brand of deodorant may be necessary from time to time.