Control means to contain the infection once someone has it for example using personal protective equipment and washing your hands even if they don’t feel dirty. 1:2 Employers’ responsibilities in relation to the prevention and control of infection are set out in the Health and Safety at work act 1974. And this states that employers have a responsibility to protect employees’ from danger and harm, as reasonably practicable. Employers must: * Provide a safe workspace. * Carry out risk assessments to assess the dangers of certain work activities.
Information should be displayed around the work place for employees to see, for example, this could be posters. The employees also have legal duty and this is to follow their employers safety procedures, use the safety equipment that is given, report any hazards, and be aware of their own safety and the safety of others. HASAW promotes the safety of individuals in a health or social care setting because employers tell their staff what to rules to follow and they also get training on any safety equipment which makes the service users to be in a safe environment and also that staff won’t cause any harm to themselves or their clients as they know how to use the equipment properly and safely. Control of substances hazardous to health 1994 (COSHH) - These regulations refer to substances that could be hazardous, such as cleaning products. These regulations influence care settings as staff are likely to use cleaning products or store these products that could be dangerous.
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. If this agreement would be broken then trust would be lost between service user and carer; additionally, it is likely to cause disciplinary action. 3) The refusal to accept any gifts or money from service users, their families or other carers, would be an agreed way of working. This would be to protect both employer and employee from any legal allegations concerning the gifts in the future; also, this protects the professionalism of both employer and employee and protects these boundaries. This would be an agreed way of working with both employer and service users.
Although a risk assessment can be used to make sure that they are aware of the risks and might even highlight something that they haven't of even though of. It can also be used to plan ways for them to make the risks as safe as possible. The individual has their own rights as a human to do what they feel the urge to do so we have to respect that descision but try our hardest to make sure that the individual understands fully of the risk that they are going to do. 2.5 To promote health and safety in a social care setting i would provide all new staff with a health and safety leaflet, also give new staff a training course in health and safety to increase their knowledge of how to deal with certain hazards, have regular staff meeting so you can discuss any hazards noticed and dealt with so you can talk about how you can reduce them next time and also make sure everyday risk assessments are carried correctly and promptly. 3.1 The different types of accidents and sudden illnesses is that when working in a kitchen you can get burns, cuts, falls, also back injuries through poor lifting techniques, strokes, heart attacks, diabetic emergencies, asthma attacks, allergic reactions, fainting and also a seizure.
The code of ethics is ten basic rules the employees must adhere to, in able to maintain and gain integrity and teamwork to each other and customers. The most important code is to follow our mission statement at all costs. This can alleviate many possible issues altogether. The employees must make sure all food is cooked to ServSafe guidelines. They must adhere to all sanitary precautions, including appropriate personal hygiene.
Page 12 Cooking food: When staff are cooking food they must ensure that certain regulations and rules are being followed for example: hygiene control, pest control and temperature control. To enable the food to be safe for human consumption. Temperature Control When the staff are cooking the food they must ensure that all food stay out of the temperature danger zone which is between 5oC and 60oC. When food is being cooked it must have an inner temperature of 75oC or higher for it to kills most of the bacteria. When cooking food staff should check the temperature of the food using a food probe (food thermometer) to make sure that the food is being cooked at the right temperature and to make sure that it is at the right temperature to be fully cooked and to make sure it is the right temperature for human consumption.
Unit 4222-264-The principles of infection prevention and control Outcome 1: Understand roles and responsibilities in relation to the prevention and control of infections 1.1 explain employees’ roles and responsibilities in relation to the prevention and control of Infection As a care worker I have a responsibility to make sure my own actions don’t affect the health and safety of others or I e.g. service users, families and colleagues. The health and safety at work act 1974 states we must take care of our own safety and others, follow employers instructions regarding health and safety, not damage health and safety equipment and materials, attend training and use the health and safety equipment provided. I need to think, prevent and control infection, I should prevent someone getting an HCAI to save them discomfort, anxiety and antibiotics and to save the NHS money by adapting the practice of using standard precautions for all people including high risk people and myself. I do this by disposing of waste correctly, washing hands, cleaning equipment, remaining vigilant and reporting hazards, attending and keeping my infection control training up to date, clean PPE for every person, maintaining personal hygiene,, if someone has an infection I will have to prevent it spreading by being more vigilant and report any changes in their condition and be extra careful to follow all the prevention techniques.
To protect uniform from urine, bodily fluid and to reduce the amount transferred from one person to another. 5.4 5.4 The Personal Protective Equipment at Work Regulations set out how PPE should be used in the workplace and the responsibilities of both employees and employers’. These regulations come under the Health and Safety at Work Act in terms of protection and Prevention. 5.5 The employees responsibilities regarding the use of PPE are they need to have arrangements in place to make sure PPE is stored correctly and is available when needed. It is the duty of the employer to assess the need of PPE in the work environment.
The Health and Safety at Work etc. Act 1974: This legislation is about making sure that in your workplace, safety is covered. The role of employers and employees is to make sure that the proceed everything as safe as possible, without putting anything or anyone at risks. It is important that employers protect their employees, it can be done by reading all policy with them carefully and responds to employees’ need for example. For employees, it is always their best to respect the rule of the workplace, as we do not want to put anyone at risk.
This is done by them making sure individuals in the health and social care setting need to be careful and trained with the appliances they are working with. Appleby care home have to follow these guidelines and legislation because they need to ensure the environment they are working in is safe for both staff and service users. They have to follow rules which they have been assigned to protect everyone within the health and social care setting, such as ensuring staff always use hand sanitizer before dealing with patients and also keeping all the waste away from the patients and disposed properly. They promote safety around hospitals or nursing home by having posters around the place promoting safety such and everyone should use hand sanitizer before they enter the hospital or signs such as having a sign up when they have just cleaned the floor, they use a wet floor