That food is stored properly to stop cross-infection and the kitchen is always clean to stop the spread of bacteria and germs. Have
1.2Explain how duty of care contributes to the safeguarding or protection of individuals. If you make sure risk assessments are being carried out within the workplace to make sure all equipment and toys are safe for the children in my care .Assessing the workplace and making sure there are no potential hazards like hazard materials being left out or electrical sockets being left uncovered. That food is stored properly to stop cross-infection and the kitchen is always clean. 2.Know how to address conflicts or dilemmas that may arise between an individual’s rights and the duty of care. 2.1Describe potential conflicts or dilemmas that may arise between the duty of care and an individual’s rights.
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.
This regulation concerns how food should be handled safely to avoid contamination and food poisoning. This is in order to protect the service user from potential harm; in addition, it is a legal requirement. 2) An agreed way of working could be to protect the service user’s confidentiality. As long as a situation does not place the service user in danger or give cause for concern, then a care worker must keep information given to them confidential. It is the responsibility of the healthcare worker to handle information appropriately; this applies to all information whether it is an opinion given verbally, social information, or financial or medical records.
To make sure that all employees are health and safety trained and keeps them all up to date with any changes. Only let employees that are trained to do certain jobs do so. Make sure all equipment is in full working order and maintenance checks are kept up to date. Supply any personal protective clothing as needed. Make sure that the work place is a safe environment to work in.
Keep raw foods separate if in same refrigerators. Keep raw food below cooked food. Beware of contamination, wash hand after and before each food preparation task. Protective clothing such as gloves and aprons should be worn when storing and handling
Also that all the necessary things that need to be done to keep a particular area clean are in place, and that healthcare workers know exactly what to do, and also anyone can look at the cleaning record and see that it has been done. If an infectious outbreak should occur then anyone investigating this then has a clear picture of what has been done and can amend accordingly if changes need to be implemented to prevent further outbreaks. 1.3 The correct management of an area can minimise the spread of infection by ensuring that controls are in place and it is less likely that infection will spread if the environment is kept clean and tidy and all cleaning schedules are adhered to. 1.4 The national policy for colour coding is in place to ensure that the correct equipment is used in the appropriate area, all cleaning materials and equipment, for example, cloths (re-usable and disposable), mops, buckets, aprons and gloves, should be colour coded. The method used to colour code items should be clear, permanent and in accordance with existing local practice.
They are also needed to inspect all allocated premises for compliance with health and safety legislation. If need be, environmental health officers can close down cafe / restaurants / factories that make food if they do not meet certain standards. The second most important people to help prevent food poisoning is the consumer. It is their responsibility to make sure that the food they have bought its to be stored and cooked in the appropriate way according to the food label. It is also incredibly important that the food being carried away is being treated well whilst being transported.
Provisions and use of work equipment regulation 1998 – This regulation covers all the equipment I may use while at work. This includes kettles, toasters, washing machines, hoovers, televisions, computers, knives, hammers etc. All equipment is required to be suitable for use and conditions it is to be used for. It should be well maintained and in a safe condition. Equipment should also be inspected on a regular basis.
The accident books are reviewed by my management team, and will help to prevent future accidents occurring. It is social worker responsibility to ensure safety is maintained in the workplace. We have the responsibility to ensure chemicals are stored securely, and used in compliance with their recommendations. We should store, prepare, and dispose of food stuffs, in line with the training I have received. If First Aid treatment is needed, social workers should alert the registered First Aid Person within workplace, which is trained to provide first aid.