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.
Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up. 2. Explain the importance of implementing food safety measures when providing food and drink for individuals The main reason for implementing food safety is to keep individuals from becoming ill due to food not properly prepared. In a large setting such as banquets, weddings or group gatherings you can make a large portion of the population ill by not following proper food safety. These illnesses can range from mild (upset stomach, headache) to severe (death).
Unit 97 Support Individuals to Maintain Personal Hygiene 1 Understand the importance of good personal hygiene Explain why personal hygiene is important Good personal hygiene important to help take care of your body to prevent illness and infection. Good personal hygiene can also help to prevent the spread of infection to others. Describe the effects of poor personal hygiene on health and well-being Poor personal hygiene is known to be unacceptable in our culture. Good personal hygiene helps us to eliminate odours from our body. Odours occur from bacteria found on our skin and in our mouths.
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.
Nurses must use sterile dressings on open skin surfaces to prevent infection. We must also keep patient equipment and supplies clean in order to prevent the spread of germs. Nurses must also use personal protective equipment like a mask, eye protection and a face shields if you are near a patient care activity that may involve a splash or spray of body fluids, they should then dispose of all single use personal protective equipment immediately after use. Cleaners should clean toilets with disinfectant to kills any germs. They should also clean any surfaces e.g.
Covering cuts and scrapes with a clean bandage will help the wound to heal and it will also prevent the bacteria from being spread. Also, do not touch other people’s wounds or bandages. Do not share personal items such as razors or towels as well. Shared items, such as gym equipment, should be wiped down with antibacterial wipes before and after use. 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).
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.
Cleaning schedules are in place to prevent and control infections. The environment should be visibly clean and acceptable to residents, staff and visitors. Regular cleaning is important to maintain the appearance and function of the premises, the chosen method of cleaning should remove the contamination and not spread it. Cleaning schedules are put in place to inform users, staff and visitors who cleaned, what is cleaned, what time and day cleaning takes place, whether something needs to be cleaned daily, weekly or monthly and what chemicals were used to clean. 3.
Hair must be clean, tied back off the collar with a plain band when in clinical environment and scissors and other sharp or hard objects must not be carried outside breast pockets for safety reasons. 3. Outline the main health and safety responsibilities of: • Self – keeping store rooms and other areas clean and tidy and making sure patients are using the appropriate walking aids. Keeping up to date with mandatory competencies such as fire safety, first aid and equipments. • The employer or manager – To make sure that employees are up to date with mandatory health and safety training to improve the safety at work for themselves as well as patients.
Hands are in constant contact with both the environment and the face, providing easy transportation from the surface of an infected object or person to our nose or mouth. Washing hands with clean running water and soap helps reduce the amount of bacteria on the skin, lessening the chance of contracting diseases. 2. Be able to support individuals to maintain personal hygiene. 2.1 Support an individual to understand factors that contribute to good personal hygiene.