Reflective I am a Senior Health Care Assistant and I work at a residential home for service users who have dementia and Alzheimer’s. On the 24.03.2012 I came on my shift which started at 7a.m, before starting my shift I made sure my uniform was clean and it had been laundered the night before, I do this to avoid cross contamination and comply with Health and Safety Regulations. I signed in the staff signing in book with the date and time I arrived and made sure my writing was legible, this not only helps my Manager monitor the building but it is also in case of fire and so the emergency services know if any persons are left in the building should the building have to be evacuated. This is also to comply with the Health and Safety at Work Act. I entered the building and used the alcohol hand gel and rubbed into my hands thoroughly and this again is to prevent cross infection and stops staff and visitors bringing in germs and infections into the home which can cause service users to be ill and also staff.
All of these situations call for proper hand washing technique. Hands should be washed periodically during the day to prevent the risk of illness or infection. Proper hand washing technique begins with preparation. During the preparation remove jewelry, including watches. Jewelry has small crevices that can hold microorganisms.
In the hospital ward scenario where there was a patient suffering from dementia, my first recommendation was that cleaners should be trained regularly on how to clean dirty cups properly and should be ensured the consequences for the patients if this was not done properly. I recommended this because if cleaners are trained regularly and reminded on how to clean cutlery properly, and were ensured that this should be done as regular as possible. This recommendation could be referred to the Health and Safety at Work Act (1974) because this act includes safe training for the employees, in this case the cleaners. It includes high standards of hygiene which fits into this recommendation because the training involves ensuring how to clean dirty cups properly. (www.legislations.gov.uk, Accessed 04/10/13).
Next, place the pot on the stove, making sure the water doesn’t slosh out while transporting the pot from the sink to the stove. Once succeeding in placing the pot on the stove, turn the burner’s dial to “HIGH.” Wait for the water to boil. Next, open the box of Kraft Macaroni & Cheese and take out the cheese powder. Taking the cheese powder out will help you avoid any later mishaps, such as dumping
When I arrived to work at 8:00 in the morning, I attended handover from the previous shifts work in which they are passing information about what had happened during their shift. We are doing this every end of the shift, so that everyone is updated on what is happening with our residents. Handover is one way to promote effective communication, it really helped us. It is very important in our daily living, it is a necessity as we use it to promote and spread information/ideas. I am practicing effective communication to share my opinion, knowledge, feelings and even my emotions and most especially to build and maintain a good relationship with my colleague, our residents, their relatives, and other healthcare professionals.
For all sterilising equipment, follow the manufacturer’s instructions. Cold water sterilisers need the solution changing every 24 hours, and feeding equipment needs to be left submerged for 30 minutes before it can be used. Make sure there are no trapped air bubbles in the bottles or teats, as this means these areas won’t be sterilized. Ensure all the equipment is kept under the water with a floating cover. When using a steam sterilizer, make sure that the teats and bottles are facing down, so that the steam goes up into them when the water heats up.
WORK EXPERIENCES 2013 – Ongoing Shaw HealthCare, Maitland park Villas, Maitland park Road, London NW3 Support Worker/Team Leader In charge of the well-being of 35 clients at Shaw HealthCare. Working with the Team Leaders going around to monitor the staff making sure that rooms are clean and tidy. That the staffs have given the correct amount of medication and if there were any error, then I would report it to the manager and also write it in the logbook. In charge of the deck phone so when residents called I went to check on them. I give medication during teatime and bedtime at the end of the shift I go around to check that all 35 residents have there correct medication, if any error to report
All gloves and aprons that have been worn should be removed and disposed of correctly. All soiled items if disposable should be disposed of correctly. Effective hand washing is a good way to prevent infection from spreading. It is also important that all equipment is cleaned correctly to avoid cross infection, this is because infection can spread from one person to another through instruments, linen and equipment. 2: The employer has a responsibility to provide PPE equipment and to ensure the environment in which you work is safe, food preparation areas are clean and maintained to comply with food hygiene legislation.
Proper food preparation is the next area. It is extremely important to start with clean, wholesome foods from a reliable source and washing hands properly with warm water and soap for twenty seconds. It is also important to keep all work surfaces clean and organized and use clean equipment in preparing, cooking and serving food. One more method for food preparation is not to cross contaminate foods. The next area is food handling.
I must insure that the house they live in is safe at all time and report any faults to our Maintenance Team. I like after their everyday needs , I insure that their clothes are clean. I help them with personal hygiene and that they eat a health diets. I keep an eyes out for any health issue and report these to our nurse so that they can be treated if needed or she will give me advice on how to care for the child. I may also have to take that child to the hospital or doctors .