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.
Infection Control – IC01 and IC02 1. Describe what are the employees and employer responsibilities regarding infection control. Health and Safety at Work Regulations (1992) requires employers to assess the risk to their employees’ health and to put in place control measures. In relation to infection control, it is the employer’s responsibilities to ensure that staff is protected from exposure to infectious hazards through the provision of safe systems of work, these includes Employers must ensure that policies relating to infection control are reviewed and update annually To provide resources to effect the general principles of infection control and minimise the risk. To ensure that systems are in place to prevent staff from choosing whom they will or will not care for.
Preparing Before you start preparing food you must ensure that all surfaces and utensils are cleaned thoroughly, making sure all harmful bacteria is killed. It is important to wash your hands before, throughout and after preparing. Wearing a hairnet is essential so that no hairs will fall into the food. These steps will help prevent harmful bacteria from spreading and growing. Make sure that you separate raw foods like meat, vegetables and fish from other foods, this can cause harmful bacteria to spread.
If I have any concerns whatsoever regarding the management of infectious diseases in the workplace, I should contact line / project manager, whom will then seek professional advice. All employees must also observe general precautions, other rules specific to a particular work activity must also be observe red. Roles and responsibilities of personnel in relation to infection control. Explain employers’ roles and responsibilities in relation to the prevention and control of infection. It is the responsibility of the employer to provide employees with information on such policies, as well as ensure all employees receive sufficient training where necessary.
Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible. So, it is very important for us to follow health and
They are also responsible for any visitors to their premises such as customers, suppliers and the general public. The employer is also responsible for providing PPE , and training for employees. 2. Understand legislation and policies relating to prevention and control of infections 3.2 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection The current legislation and regulatory body standards for the prevention and control of infection are: * Health & Safety at Work Act 1974 * Control of Substance Hazardous to Health Regulations 2002: which require a risk management-based approach to infection control in Workplace environments. * The Management of Health & Safety at Work Regulations 1999.
All of the above mentioned legislations are crucial part of health and safety. Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible.
Also to provide personal protective equipment to all members of staff. 2. Understand legislation and policies relating to prevention and control of infections. 2.1 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection. • Health and Safety at Work Act 1974, Management of Health and Safety at Work Act (amended 1994), • Health and Social Care Act 2008 • The Public Health (Control of Diseases) Act 1984, • Food Safety Act 1990, • COSHH 2002, • RIDDOR 1995, • The Public Health (Infectious Diseases) Regulation 1988, • The Food Safety (General Food Hygiene) Regulations (Department of Health 1995), • The Environmental Protection (Duty of Care) Regulations 1991, • Health Protection Agency Bill, • Hazardous Waste Regulations 2005, • NICE (National Institute for Health and Clinical Excellence) Guideline 2 June
Identify FIVE (5) pieces of current legislation. Describe how each piece of legislation will influence working practices in the setting. Health and Safety At Work Act 1974 Under the act 1974, both employers and employees have duties. Employers must produce a written policy explaining how they will ensure the health, safety and welfare of all people who use the premises. Employees must cooperate with these arrangements and take reasonable care of themselves and others.
Review of health and safety roles and responsibilities (min 25 marks required from 50 available) • Identify two pieces of legislation relating to health, safety and welfare relevant to your workplace (4 marks) Health and Safety at Work etc. Act 1974 and Management of Health and Safety at Work Regulations 1999. • Explain two duties statute law imposes on you, as a manager, and on your team in relation to Health and Safety (10 marks) To comply with the law, I am required to provide all necessary information, instruction, training and supervision to ensure health and safety of all individuals within our premises. This is achieved by giving all new starters an building induction and advise them on all health and safety procedures, emergency protocols, fire exits, plans for disabled people and how to report incidents and accidents. To make sure employees are aware of health and safety, we must make sure we have health and safety posters and policies clearly visibly displayed in common areas.