- simple maintenance can be carried out by the trained wearer, but more intricate repairs should only be done by specialists. The Regulations require employers to: - avoid the need for hazardous manual handling, so far as is reasonably practicable; - assess the risk of injury from any hazardous manual handling that can’t be avoided; and - reduce the risk of injury from hazardous manual handling, so far as is reasonably practicable. Employees should: - follow appropriate systems of work laid down for their safety; - make proper use of equipment provided for their safety; - co-operate with their employer on health and safety matters; - inform the employer if they identify hazardous handling activities; - take care to ensure that their activities do not put others at risk. 2. What are the specific regulations and safe working practices and procedures that apply to your work activities?
Where potential hazards are recognized, appropriate action must be taken to remove, reduce, or isolate the possible risk. Ultimately, it is about identifying what poses a potential threat to the health and safety in the workplace, assessing the level of dangerous impact that may be incurred, and controlling the situation to avoid any incidents occurring and encourage injury prevention. Health and Safety legislation also governs precautions for working with hazardous materials, substances, or carrying out work where a level of risk is involved. The aim is to also represent employees, employers, suppliers, contractors, building owners and management fairly, and facilitate consultation and collaboration to assess and eradicate work related safety issues. In turn, this places a great amount of responsibility on employers to prioritize the safety of staff.
The Act, when first introduced, provided an integrated system dealing with workplace health and safety and the protection of the public from work activities. By placing duties upon employees, employers, the self-employed, manufacturers, and importers of work equipment and materials, the protection of the law, rights and responsibilities are available and given to all in a workplace. An employer has a general duty to, as far as is reasonably practicable, safeguard the health, safety and welfare of employees by ensuring that places and equipment are safe; safe handling, storage, maintenance and transport of articles and substances; provision for employees of information, instruction, training and supervision; a safe working environment and adequate welfare facilities; safe access and a safe system of work. The Health and Safety Poster must be displayed in the setting. COSHH – The Control of Substances Hazardous to Health Regulations 2002.
Unit3 Health, Safety and Security in Health and Social Care P2-M1 In this assignment I will be talking about the different types of legislations and why they are important. Health and safety at a workplace is important because it ensures that all workers are being protected, it is also important because workers are being protected from illness and if they have become ill because of work the health and safety at work act 1974 can make sure a risk assessment is taken so hat other workers stay safe and the same thing does not happen again. Health and safety at work act 1974 is an act that covers everyone such as employees, employers and the service user. Within this act they provide training for workers, students and anyone that is on a placement or someone that is doing voluntary work this legislation has been helping people and workers for 30years. This act has helped people save their lives and be able to carry on working; this act covers people in the UK for example England, Wales and Northern Ireland.
The control of Substance Hazards to Health Regulations (COSHH). This require employers to control substances that can be dangerous for workers health. Reporting of injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 1995. This require employers to report the Health and Safety Executive of any injuries, diseases and dangerous events. The policies and procedures are set out in the workplace in order to maintain a safe place for work and to ensure all aspects of care and legal framework are covered.
Per Organic Consumers Association, Irradiation is a ‘magic bullet’ that will enable the company to say that the product was ‘clean’ when it left the packing plant. The claim, more rather, lacks the key source in evidence, for even the best sanitation and standard antibacterial treatments cannot ensure safety in foods. In addition, irradiation cannot occur properly if the food is too heavily contaminated, preventing industries from using this practice as a substitution for good sanitation practices. Irradiation is not harmful in producing resistant strains of bacteria, nor does it make food radioactive. It simply reduces the amounts of bacteria in foods that may become potential illnesses in humans.
The main aim is to make sure that no one gets hurt or becomes ill, equipment and environment will not get damaged. Accidents and ill health can ruin lives, and can also affect business if output is lost, machinery is damaged, insurance costs increase, or if you have to go to court. Therefore, carrying out risk assessments, preparing and implementing a safety statement and keeping both up to date will not in themselves prevent accidents and ill health but they will play a crucial part in reducing their likelihood. Employers, managers and supervisors should all ensure that workplace practices reflect the risk assessments and safety statement. Behaviour, the way in which everyone works, must reflect the safe working practices laid down in these documents.
The whole process is a plan to make sure that any problems can be dealt with before they cause any problems or illness. P6 Explain safe practices necessary in preparing, cooking and serving food in a health or social care setting. Hygiene control When you work with food, it is the key that hygiene is well controlled because food must be kept safe. This is done by: * Protecting food from contamination by damaging bacteria * Stop bacteria from growing too dangerous of level * Eliminate unhealthy bacteria in or on food by detailed cooking * Get rid of damaging food safely Basic rules of hygiene control * Always
This legislation’s primary goals are: To ensure the health, safety and welfare of people at work To protect others from risks arising from the activities of people at work To control the use and storage of dangerous substances To control the emission into the atmosphere of noxious or offensive substances Other legislation relating to health and safety in social care are as follows The Management of Health and Safety at Work Regulations 1992, which supports the health and safety act. The Control of Substances Hazardous to Health Regulations (known as COSHH) which ensures safe storage and usage of any substances that could harm other workers or service users. The Manual Handling Regulations of 1992, which sets out methods and requirements to be met when manually handling objects, as well as people. The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1985 (known as RIDDOR) outlines what is required to be recorded and reported. Food safety act 1990 Personal Protective Equipment at Work Regulations (PPE) 1992 Lifting Operations and Lifting Equipment Regulations (LOLER) 1998 Explain how Health and Safety Procedures protect those in social care settings Health and Safety in social care settings is paramount and procedures should
Health and Safety at Work Act 1974 states that employers must provide manual handling training and maintain any equipment used for manual handling tasks therefore protecting staff as following the correct procedures will eliminate any risks of injury. It also states employers must provide other appropriate training such as food hygiene and first aid, courses will ensure staff members have the knowledge to complete tasks correctly which will eliminate/minimize risks. Another example is from the Personal Protective Equipment Regulations, wearing PPE and