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.
Part Two Residents are spoken to on a one to one basis by their keyworkers. It is explained that if they have poor hygiene and make themselves ill then this could be passed onto other people Part Three Personal hygiene routines are discussed and reviewed between the resident, their keyworker and the manager. The resident is supported to decide whether they need to wash more frequently (for example if they are incontinent they may smell and need to wash more often) or whether their current plan is sufficient. Outcome Three Part One Factors that contribute to good personal hygiene are: * Washing * Showering * Washing hair * Cleaning clothes * Washing hands after using the toilet Part Two Residents culture and faith/beliefs are supported by ensuring that if said culture, faith or belief includes ceremonial hand-washing or maybe involves wearing certain clothes for a period of time then all these things are included in their life plans and are risk assessed to ensure the health of the residents are put first but that they are respected at all times. Part Three Maintaining a resident’s dignity if they require help with personal hygiene can be difficult and
Teeth- Another effect of poor hygiene is bad breath which is lack of brushing this allows bacteria to grow or having food in between teeth can start to rot over time so leading to bad breath. Going to denisit regular basis helps to maintain good teeth care. Hands - Washing hands is important regularly throughout the day to ensure bacteria is kept to a minimum as hands carry lots of germs and bacteria which can lead to a number of illness . You should always use hot water and soap. Outcome 2 Be able to support individuals to maintain personal hygiene 3 Support the individual to develop awareness of the effects of poor hygiene Explain to them in importance of good hygiene and how poor hygiene can have a important affect on thier well being.
Another way to help kill bacteria is by drying clothes, sheets, and towels in a dryer instead of letting them air dry (Understanding MRSA Prevention, 2012). Washing your hands, as previously stated, is very important. People should scrub their hands for a minimum of 15 seconds, dry their hands with a disposable towel, and use a towel to turn the faucet off. Hand sanitizer should also be used when access to soap and water is not available (MRSA infection: Prevention,
A stomach bug introduced to a care home can quickly spread between residents and staff. This can cause more serious illness and can complicate other medical conditions. Good personal hygiene can greatly reduce the risk of spreading infection. Some basic principles are:- Wash your self regularly and wash your hair, do not wear personal jewelry, especially when undertaking personal care, keep you clothes and shoes clean, wash your hands regularly, wash your hands after blowing your nose, coughing or sneezing or smoking. Using PPE like gloves and aprons also helps reduce the spread of infection.
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.
In order to clean this I would collect cleaning equipment from the cleaner’s cupboard and spray the bath with appropriate cleaning agents and using a clean cloth and after cleaning the bath I would rinse this thoroughly with hot water to remove any residue from the bath. I would then proceed to mop the floor and apply a wet floor sign so to make the next user aware the floor may be wet. 2. Describe the roles and
I always ask the client what temperature is ok, they touch the water with the hand and tell me if it has to be more hot or cold until they confirm that it is the right temperature for them. This way we prevent accidents. 4.2. Before offering personal care we must also ensure that toiletries, materials and equipment are within our rich or the rich of the client. It is always better to prepare all before starting, to make sure we have shower gel, shampoo, wet wipes, pads, creams, towels, flanels all ready to use so that we are not in a situation to leave the client because we do not have one thing or another and go look for it.
| LEARNING OUTCOME | 264 | 2.2, 3.1, 6.4 | What are the main points of the policies and procedures for hand washing?Expose forearms – Bare below the elbowSingle band ringNo bracelets or watchesNails clean and of reasonable lengthNo false nails or nail polishWash with soap and water to remove dirt and micro organisms, or apply alcohol rubWash hands when visibly soiled, contaminated with blood or bodily fluids, after using the toilet, before procedures and before eating. | | | 264 | 3.1, 4.3, 4.4 | What procedures and systems are relevant to the prevention and control of infection?Handwashing – signs for service users and vistors, technique displayed in bathrooms/toilet areasHandgel provided to staff and pumps at main entrance of building.Handwashing used regularly e.g. before interacting with a person, after procedures, before serving food, after using toilet, after blowing nose, whenever visibly soiled, after each shift.Personal protective equipment provided e.g. plastic aprons and gloves for personal care/cleaning activities. New apron/gloves worn between contact with each service user.Uniforms provided to staff – should be clean and well maintained, hair should be tied
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.