The home manager is responsible for making sure all staff receives training for the prevention and control of infection and how to monitor these. The house manager is also responsible for making sure that an infection control audit is carried out and that any actions raised are put into place. The house manager also needs to ensure that infection control policies and procedures exist and they are available to staff and staff understand them. All staff are responsible for making sure that they wear the correct PPE at all times and have a good hand washing routine and also attend regular training courses. Staff should also report any sources of infection straight away to the shift leader.
All staff are made aware, if not trained, in manual handling, as well as looking after children and young people, Staff and volunteers must be trained appropriately to ensure safe lifting at all times to limit self injury. All Chemical hazardous to health are in the ‘COSHH’ cupboard and all staff are made aware of the contents of the cupboard. Risk assessments are
Outcome 1 1. It is the employee’s responsibility to read the policies and procedures regarding the prevention and control of infection and to understand their role in the practise of preventing and controlling infection for example wearing the correct PPE and hand washing thoroughly and to attend all training sessions. 2. It is the employer’s responsibility to ensure up to date information regarding the prevention and control of infection is accessible to everybody. Also the employer must provide the correct equipment to all employees.
Make sure to follow your teacher’s directions for safe disposal of materials. Wash your hands thoroughly. Analyzing and Interpreting 12. How many times is the magnification increased when you change from the low-power to the highpower lens? 13.
Check whether any pupils are prevented from taking part in an activity due to cultural or religious dietary prohibitions and ensure that individual children are not allergic to any ingredients or materials being used. Long hair must be tied back during construction, cooking, PE and science activities. Pupils should be taught how to use, store and arrange PE apparatus correctly and safely as appropriate to their ages and level of development. Pupils should report all accidents to the teacher, teaching assistant or appropriate adult. Question 2: What are the procedures for checking toilet and
It is important that we ensure that all correct PPE and cleaning chemicals are available in the COSSH cupboard such as disposable gloves, aprons, foot protectors, Anti bacterial sprays, Bathroom cleaner, kitchen anti bacterial spray, floor cleaner, hand wash, alcohol gel and correct facilities in working order i.e. handwash sinks, refuge bags and bins and so on. We ensure it is used properly, for example; coloured chopping boards, only used for what it is meant for red - meat, green - fruit and vegetables and so on. This helps avoid cross contamination and this applies to the use of different coloured mop buckets and ensuring that cross contamination and harmful bacteria doesn’t occur or spread as it ensures the environment is clean. We need to be clean and hygienic at all times aswell as promoting good hygiene to the individuals we support.
READING ASSIGNMENT: ● This handout for procedure . ● Supplementary information in Janice Gorzynski Smith (2 nd ed), Chapter 22.11 PRE - LAB ASSIGNMENT : ● Complete all portions of pre - lab notebook work according to the guidelines. ● Rewrite the procedure in your lab notebook using your own words. ● Sapling assignment. CHEM 51LC Page 2 Rev 04 /30 /1 3 CAUTION Sodium hydroxide is corrosive and causes burns.
1.2 Explain employee’s responsibilities in relation to the prevention and control of infection The employee has a duty of care for the service users you attend. This means you always act in the best interests of the service user and their care needs. You are responsible for following your employer’s workplace safety procedures correctly and reporting any problems regarding procedures or equipment used. In terms of infection control this means you should always wear PPE provided and attend any necessary training. Dispose of all waste materials and spillages in the correct way: * Clinical waste/used dressings – yellow bag * Needles, syringes, cannulas – yellow sharps box * Body fluids/urine, blood, faeces, vomit – down the sluice * Soiled
The COSHH regulations apply to substances which identified as toxic, corrosive or irritant, all staff are required to wear protective clothing such as gloves and aprons and where required protective goggles. We will make sure that control measures are used and properly maintained and those safety procedures are followed and reviewed regularly. Our first aid policy fully complies with the health and safety (first aid) regulations 1981 with outcome 9 regulation 13 of the care quality commission guidance about compliance, essential standards of quality and safety this organisation ensures that a qualified first aider is available at all times, they should be contacted via the office where there is a list displayed with their names. The organisation also supports a number of appointed people to assist the qualified first aiders all employees should have access to a first aid box whilst at work. The organisation has a duty to ensure that all residents are protected from food related illness by adoption of high standards of food hygiene and preparation affective management of food safety relies heavily on having effective operational policies for
(e.g. hoists) • To not put myself or others at risk • To attend all training. • Wear the correct PPE at all times Employer/Manager: There main health and safety responsibilities are: • That all staff are correctly trained and provide training to keep up to date • That all staff are aware of their health and safety responsibilities and policies and procedures. • That the correct equipment (hoist, stand aids)