1.2Explain how duty of care contributes to the safeguarding or protection of individuals. If you make sure risk assessments are being carried out within the workplace to make sure all equipment and toys are safe for the children in my care .Assessing the workplace and making sure there are no potential hazards like hazard materials being left out or electrical sockets being left uncovered. That food is stored properly to stop cross-infection and the kitchen is always clean. 2.Know how to address conflicts or dilemmas that may arise between an individual’s rights and the duty of care. 2.1Describe potential conflicts or dilemmas that may arise between the duty of care and an individual’s rights.
This is to protect the individual human rights to privacy and confidentiality. Task B Information leaflet A new person will be working with you in an adult social care setting. You are required to produce an information sheet for the person to help with information handling. The information sheet should: Bi describe where to get information and advice about handling information We can gather information and advice about handling information from senior member of staff or Managers who have the experience and knowledge to help us especially a new member of staff and we also have companies policies and procedures guidelines to follow. Websites are also a good tool to use for guidance about handling information such as www.gov.uk/data-protection/the-data-protection-act Bii explain what a social care worker should do if they have worries over recording, storing or sharing information A social care worker would put their concerns in writing and be clear about dates and times and what steps you took and any responses you have had.
If children do not like the first choice of food given to them they will have another nutrious alternative to enjoy. The policy ensures that the food standards are met to be in line with the governments legislation - The Education (Nutritional Standars and Requirements for School Food)
Every piece of legislation describes guidance of responsibilities. It also guides us on how we should follow and maintain health and safety to eliminate risks for the people using social care settings. Food hygiene regulation 2005, explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 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.
Page 5-9. Discuss the effects of unsafe practices when preparing, cooking and serving food in a Health and Social Care setting. Page 10-11. Assess the effectiveness of safe practices en preparing, cooking and serving food in a Health and Social Care setting. 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.
The accident books are reviewed by my management team, and will help to prevent future accidents occurring. It is social worker responsibility to ensure safety is maintained in the workplace. We have the responsibility to ensure chemicals are stored securely, and used in compliance with their recommendations. We should store, prepare, and dispose of food stuffs, in line with the training I have received. If First Aid treatment is needed, social workers should alert the registered First Aid Person within workplace, which is trained to provide first aid.
Emma Lonican Unit 4222-233 Meet food safety requirements when providing food and drink for individuals (HSC 2029) Level: 2 Credit value: 2 UAN: T/601/9450 Unit aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing, serving, clearing away and storing food. Learning outcomes The learner will: | Assessment criteria To do this you must: | | Understand the importance of food safety measures when providing food and drink for individuals | Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink | Workers should be aware of and practice personal Hygiene like hand washing. Food stored at correct temperatures Food stored in correct conditions - eg raw meat not contaminating cooked meat & vegetables Not using same utensils for raw meat and other foods Food should be served at the correct temperature, temperature should be monitored if food is kept in warming trays. Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food.
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (amended 2008) RIDDOR - sets out what needs to be reported. Health and Safety First Aid Regulations 1981 Management of Health and Safety at Work Regulations 1999 - emphasizes what employers are required to achieve under the Health and Safety at Work Act. Health and safety policies and procedures are in place to protect those in social care settings. They are to ensure that I adhere and comply to health and safety rules and regulations. Responsibilities Manager/ Employer To provide a safe place to work Prevent risks to health Assess risks and take action to reduce them Provide information, training and supervision as needed Ensure machinery is safe to use Provide adequate first aid facilities Provide PPE (free of charge) Carer/Employee To take reasonable care of my own and others’ health and safety To report to my manager any potential and actual risks and hazards Take part in any training provided To understand and comply with health and safety instructions and procedures Others To understand and comply with
Understand Health and Safety in Social Care Settings Task A Presentation You have been asked to contribute to an induction day for new staff. You are to prepare a presentation about Health and Safety. It must include the following: Ai A list of the key legislation to health and safety in social care setting * Control of Substances Hazardous to Health (COSHH) * Health and Safety (First Aid) * Reporting Injuries, Diseases and Dangerous Occurrences (RIDDOR) * Personal Protective Equipment (PPE) Work Regulations * Food Safety Act 2009 guidance from the Food Standards Agency (FSA) Aii An explanation of how health and safety policies and procedures protect people using social care settings. Health and safety policies and procedures protect people using social care setting by the rights and responsibilities for all those involved, including care workers and service users. The policies and procedures lay out clear guidelines for the expected delivery of care and help everyone involved agree to the safe ways of working and have information on how their care will be delivered in ways that promote their safety.
Once everyone was ready, we served dessert, which worked as above in terms of self-service, extra helpings and cleaning away. Once a child had finished, they were permitted to play in the room, under instruction not to disturb those still eating. Throughout they were taught the importance of hygiene, starting by washing their hands before the meal and continuing by teaching them not to play with food or eat anything they dropped on the floor. Teaching good hygiene at nursery is important because it influences the how children approach personal hygiene, which will stay with them for life. Teaching the principles of good hygiene is the best way to avoid the spread of infection and other complaints, both in childhood and later in life.