I would also establish a system whereby my students complete a record card or form detailing name, contact information and any other relevant information such as medical needs. Regulations out of the way, personalities are important. I believe that if I am friendly, my learners will relax and know they can feel secure in my class when it starts. Nobody likes to learn with a grumpy teacher. I will always do a fun warm up which helps break the ice.
Unit SHC34 - Principles for implementing duty of care in health, social care or children’s and young people’s settings 1. Understand how duty of care contributes to safe practice 1.1Explain what it means to have a duty of care in own work role? A duty of care is a legal obligation imposed on an individual. Requiring them to set a standard of reasonable standard whilst in the working environment so that noting you may do could harm others.We can do this by carrying out daily checks and cleaning rotas to ensure that the work place inside and outside is safe and clean before the day starts. 1.2Explain how duty of care contributes to the safeguarding or protection of individuals.
Kelly-Ann Radcliffe Health and Social Care Unit 4222-264: The Principles of infection Prevention and control Outcome 1: Understand roles and responsibilities in the prevention and control of infections 1:1 Employees’ roles and responsibilities in relation to the prevention and control of infection are set out in the Health and Safety at Work Act 1974. This tells workers that they have to do certain things in order to comply with the act and they are: * To take responsibility of there own safety and the safety of others. * To cooperate with your employer regarding health and safety matters. * To not intentionally damage and health and safety equipment provided by your employer. * Attend all training that is provided by your employer.
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.
____blows out hot air_________ 2. What does a thermostat do if it gets too hot? _______stops blowing hot air_____________ 3. How do our bodies sometimes act like a thermostat? _______in homeostasis, negative feedback is used in the same way, by increasing the stimulus until it is excessive and then decreasing or stopping___________________________________________________ _______________________________________________ Gizmo Warm-up To survive, an organism must be able to maintain stable internal conditions in a changing environment.
To ensure the health and safety of workers, customers and visitors by eliminating or minimising risks at the workplace b) What is the responsibility of the worker? A worker must take the reasonable care for their own safety and ensure that they do not adversely affect the health and safety of others. A worker must comply
Why is it important for organisms to regulate internal temperatures or metabolic processes at different temperatures? -Certain vital enzymes will become inactive if the temperature is too cold, and denatured if the temperature is too hot. The organism cannot function without these vital enzymes. 8. Explain how the process of blanching is used in the food industry and why a specific temperature is required.
HSC 037 Promote and implement health and safety in health and Social care Health and safety basically means assessing your workplace and reducing the risks. As an employee I have to abide by the health and safety at work act 1974. This means I need to attend any mandatory training I have been put on, go to supervisions, adhere to policies and procedures, use correct equipment, do not misuse faulty equipment, report any risks that I have seen and co-operate with my employer. This is all to ensure the safety of myself and others. My employer must follow the Management of Health and Safety at Work Regulations 1992, their responsibilities are to provide the mandatory training and supervisions, ensure policies and procedures are put in place, plan, organise, control, monitor and review health and safety arrangements, make sure the equipment is available and to maintain risk assessments and to deal with chemicals and other substances safely.
This does not just mean safe in physical terms but also psychologically and emotionally. A health and safety risk assessment can be carried out on the classroom or area where the training will take place to ensure that it doesn’t pose any physical risk, such as trip or electrical hazards. The trainer/teacher should also consider the temperature of the area where the learners are expected to work ensuring it is comfortable for example opening a window after the lunch break could help everyone to wake up and pay attention – from experience afternoon sessions can be difficult to concentrate in!! Consideration should also be given to the layout of the classroom in terms of seating arrangements, for example traditional class room layouts may not allow collaborative working. The classroom should always be clean and well lit – it pays to check prior to the class starting and may mean you have to arrive a bit earlier if you have not used the room before however you may not always be able to control these
It places a duty on all employers "to ensure, so far as is reasonably practicable, the health, safety and welfare at work" of all their employees. The Act also requires: • safe operation and maintenance of the working environment, plant and systems • maintenance of safe access and exit to the workplace • safe use, handling and storage of dangerous substances (coshh) • adequate training of staff to ensure health and safety • adequate welfare provisions for staff at work. Employers must also keep and revise a written record of health and safety policy and consult with employees on such policies. Management of Health and Safety at Work Regulations 1999 The Management of Health and Safety at Work Regulations 1999 places a duty on employers to assess and manage risks to their employees and others arising from work activities. Employers must also make arrangements to ensure the health and safety of the workplace, including making arrangements for emergencies, adequate information and training for employees.