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.
1.1 Identify legislation relating to health and safety in a social care setting. * Health and Safety at work Act 1974 * Management of Health and Safety at Work Regulation 1999 * Health and Safety (First Aid) Regulation 1981 include amendment on 2009 * The Electricity at Work regulations 1989 * Manual Handling Operations Regulations 1992 * Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR) * Communicable diseases and infection control * Working Time Regulations 1998 * Care Standard Act 2000 * Control of exposure to Hazardous to Health 1999 * Food Safety Act 1990 and Food Hygiene Regulations 2005. * Environmental Protection Act 1990. 1.2 Explain how health and safety policies and procedures protect those in social care settings. * All of the above mentioned legislations are crucial part of health and safety.
Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR) is relevant as it requires that any infection or disease that is work Related be recorded and reported. There are regulatory bodies such as the Health and Safety Executive (HSE), National Institute for Health and Clinical Excellence (NICE) and the Food Standards Agency (FSA) that produce standards to guide and inform infection prevention and control practices. The HSE is an independent regulator for work-related health, safety and illness; provide information and advice to reduce risks of accidents occurring in the workplace including the spread of
5.8 Describe the correct procedure for disposal of used PPE Appropriate disposal of single-use items of PPE should be done immediately when you have been dealing with clinical or hazardous waste. You should ensure that reusable items of PPE are prepared for the next time they are to be used (send to the laundry appropriately labelled or disinfect them carefully). Always dispose of PPE in accordance with your organisation’s policies, procedures and guidelines. 6.1 Describe the key principles of good personal hygiene Hygiene is important as bacteria and micro-organisms can be easily transferred by hands, clothing and equipment. Ways of adhering to good standards of hygiene will be documented in your organisation’s standard operating procedures.
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.
UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
Control means to contain the infection once someone has it for example using personal protective equipment and washing your hands even if they don’t feel dirty. 1:2 Employers’ responsibilities in relation to the prevention and control of infection are set out in the Health and Safety at work act 1974. And this states that employers have a responsibility to protect employees’ from danger and harm, as reasonably practicable. Employers must: * Provide a safe workspace. * Carry out risk assessments to assess the dangers of certain work activities.
It is important that you understand how to prevent a fire and what to do in the event of a fire. You may be required to be invoived in food preparation in your role as a carer. You will need to have an understanding of the principles of safe food handling. Infection control is about controlling the spread of communicable diseases between service users, staff, and visitor. the service users we care for are often particulary vulnerable to infection, and as such we need to be extra careful, clothes can pick up infection and pass it from one service user to another.
ASSIGNMENT 306 Task A Ai A list of the key legislation relating to health and safety in a social care setting- · Health and Safety at work Act 1974 · Management of Health and Safety at Work Regulation 1999 · Health and Safety (First Aid) Regulation 1981 include amendment on 2009 · The Electricity at Work regulations 1989 · Manual Handling Operations Regulations 1992 · Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 · Communicable diseases and infection control · Working Time Regulations 1998 · Care Standard Act 2000 · Control of exposure to Hazardous to Health 1999 · Food Safety Act 1990 and Food Hygiene Regulations 2005. · Environmental Protection Act 1990. Aii An explanation of how health and safety policies and procedures protect people using social care settings. All of the legislation shown above are a crucial part of health and safety. Every piece of legislation describes guidance of responsibilities.
2.1 Outline current legislation and regulatory body standards which are relevant to the Prevention and control of infection. There are laws and legal regulations about infection prevention and control. Most of the legal regulations relating to infection prevention and control come under the Health and Safety at Work Act. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food.