Assignment 208 Understand health and safety in social care settings Assignment composition Assignment overview In this assignment you will demonstrate your knowledge and understanding of health and safety in social care settings. You will use case studies to show your awareness of the legislative framework, identify hazards and assess levels of risk. You will demonstrate your awareness of the use of care or support plans and risk assessment in social care. You will investigate topical issues, examine incidents and make assessments of the appropriateness of the actions taken and you will prepare materials to enhance the safety awareness of others. Learners will benefit from undertaking practical courses relating to moving and handling, food safety and first aid.
After the dietician calculates a suitable diet they will make recommendations to a physician so he can write the dietary order. The dietician will document the progress of the treatment in a medical record. The dietician also plays an important role in developing the care home menus. They will evaluate the amount of proteins, vitamin and fibres in each menu item and makes recommendations to the dietary director. He also plays a role
Support of the unit by a sector or other appropriate body This unit is endorsed by Skills for Care and Development. Assessment This unit must be assessed in accordance with Skills for Care and Development's QCF Assessment Principles. Learning outcomes 4, 5, 6 and 7 must be assessed in a real work environment. Unit 4222-333 Prepare for and carry out extended feeding techniques (HSC 3050) Assessment Criteria Outcome 1 Understand anatomy and physiology in relation to extended feeding The learner can: 1. explain the anatomy and physiology of the gastro-intestinal tract in relation to extended feeding 2. explain the importance of fluid and nutritional balance to the health of individuals 3. describe conditions where feeding may be undertaken by extended methods. Outcome 2
Kudler Fine Foods can use concepts from total quality management and kaizen to ensure the effectiveness of the operation. Kudler Fine Foods can implement total quality management because this will allow them to focus on improving all the activities in the organization. Total quality management deal with a continuous improvement in products and services in which the organization plan, do, check and act. Kudler Fine Foods also needs to make employees aware that everybody’s job is to work on improving quality. Kaizen is another form of quality management that Kudler Fine Foods can use.
Assignment 306 Understand health and safety in social care settings Assignment overview In this assignment you will demonstrate your knowledge and understanding of health and safety in social care settings. You will demonstrate your awareness of the legislative framework, identify hazards and risks and how these can be minimised. You will demonstrate you have the knowledge and ability to support less experienced colleagues. You will research topical issues, examine incidents and make assessments of the appropriateness of the actions taken and you will prepare materials to enhance the safety awareness of others. Learners will benefit from undertaking practical courses relating to moving and handling, food safety and first aid.
The management team recommends that an outside training culinary consultant assist in providing the recommended training. The proposed budget for this training is $20,000.00. The training will equip the new staff with the tools they need to be successful in their new role, as well as, enhance the skills and knowledge of the current work staff. It is imperative that the restructuring is in line with the goals, value, and mission statement of Kudler Fine Foods. To ensure that employees are equipped with the knowledge, skills, and ability to perform the job, a job assessment will be implemented.
| |Storage and preparation of food | |When storage and preparation of food it is the child-minder responsibility to ensure the healthy and safe of the children and business. Storage are essential | |to prevent food borne illness and for providing healthy food for the children. The child-minder should have a guide identifies licensing requirement of food | |handling to help prevent food from spreading illness to the child-minder , children and staff in their care. It is ideally to store raw and ready to eat food | |separately. If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts.
BTEC LEVEL 3 EXTENDED DIPLOMA IN HEALTH AND SOCIAL CARE Unit 21: Nutrition P1 - Concepts Food enables your body to work functionally, grow and repair itself. Its main duty is to nourish and maintain the health of one both mentally and physically. The type of food eaten can affect the efficiency of these processes. It can be consumed in any form, a solid or liquid substance and can be taken into the body via the mouth, by tube or intravenously. Diet consists of the types of food eaten regularly and consumed by a person and the dietary habits of that individual.
you examine the plan of care to confirm the individual’s nutritional requirements 2. you work with individuals, key people and others to identify the level of support and type of nutrition the individuals require 3. you identify any preferences and support individuals to choose food and drink, ensuring that you take into account religious, cultural, other dietary wishes and preferences and the plan of care 4. you identify and acquire any specialist equipment and protective coverings that are required to enable the individuals to eat and drink 5. you prepare the environment so that it makes eating and drinking enjoyable, safe and allows maximum interaction between individuals and other people 6. you put on protective garments, wash your hands and prepare yourself to provide food and drink for individuals HSC214b Support individuals to get ready to eat and drink Performance Criteria You need to show that, 1. you identify with individuals, key people and others the support individuals need to prepare them to eat and drink 2. you provide active support to enable individuals to prepare to eat and drink in comfort and with dignity 3. prior to and following eating and drinking, you support individuals to meet their hygiene needs, according to their personal beliefs and preferences 4. you respond appropriately to questions and issues raised about the food and drink individuals are about to consume, their diet and any dietary requirements 5. you take appropriate action when questions and issues are outside your competence HSC214c Help individuals consume food and drink Performance Criteria You need to show that, 1. you work with individuals and others to identify the level and type of support they require to enable them to consume food and drink 2. you provide active support for individuals when they are consuming their food and
Describe how a person centred approach can support an individual, with dementia at different levels of ability, to eat and drink 2. Understand the effect that that mealtime environments can have on an individual with dementia Version 1 Checked against RITS January 2011 Unit Title: Level: Credit Value: GLH: NOCN Unit Code: Unique Reference Number: LEARNING OUTCOMES The learner will: Understand and meet the nutritional requirements of individuals with dementia Three 3 26 PT1/3/QQ/043 T/601/9187 ASSESSMENT CRITERIA The learner can: 3.1. Demonstrate how the knowledge of life history of an individual with dementia has been used to provide a diet that meets his/her