Health and safety in the workplace

Health and safety in the workplace.

1.1 -Identify legislation relating to health and safety in a social care setting?

Best services for writing your paper according to Trustpilot

Premium Partner
From $18.00 per page
4,8 / 5
Writers Experience
Recommended Service
From $13.90 per page
4,6 / 5
Writers Experience
From $20.00 per page
4,5 / 5
Writers Experience
* All Partners were chosen among 50+ writing services by our Customer Satisfaction Team

Legislation is in place to ensure that everyone’s health and safety is safeguarded. Health and social care work settings are environments where accidents can happen for a number of reasons. The main piece of legislation is the health and safety at work act 1974. This act saw the establishment of the health and safety commission and the health and safety executive these merged in April 2008. This act formed the umbrella shaped for the whole health and safety in the United Kingdom.

1.2 -Explain how health and safety policies and procedures protect those in social care settings?

Health and SAFETY policies and procedures agreed with the employer include information on :Safe working practices.
Avoiding the risk of injuries and disease.
Following safety signs and information.
Exposure to risks in the workplace and how to minimise them.
Training available on health and safety.
Your duties and responsibilities in the work setting.
Employers need to carry out risk assessments and provide personal protective equipment when needed. Procedures need to be in place so if a emergency event happens employee’s know what to do for example if there is a fire or a gas leak in the workplace.

1.3b -Compare the differences in the main health and safety responsibilities of: the employer or manager.

The manager initially puts risk assessments in place and they consult with employees and health and safety representatives to ensure that everyone who comes into the care setting is protected. They also provide you with training needed to carry out safe working practices and provide protective equipment to carry out the work safely.

1.4 -Identify situations in which the responsibility for health and safety lies with the individual?

When service users do not comply to risk assessments and procedures or when other service users or any staff are at risk to harm example electrical fault or something that could potentially cause harm.

3.1 -Describe the different types of accidents and sudden illness that may occur in a social care setting?

Accidents and sudden illness may occur in work settings if hazards and risks have not been identified or reduced. Some examples of accidents include: fractures,cuts and bruises,burns and scolds and electrical injuries.
Sudden illnesses are medical conditions that begin unexpectedly. These are results from an accident or injury. Some examples of illnesses are stroke,epileptic seizure,shock and choking and difficult in breathing this list is not all illnesses which could occur in the care setting.

3.2 Explain procedures to be followed if an accident or sudden illness should occur?

Procedures to follow if you see a accident or someone with a illness, DR’S ABC acronym can be used: Danger checks,Response assessment,Shout for help,Airway checks,Breathing checks,Circulation checks.
It is important to record all accidents and incidents including when someone has refused treatment. The following information should be recorded in the accident book: Name of the person injured, Date,Time and place of the accident/incident,Treatment given and what happened before the accident.

4.1 Describe the routes by which an infection can get into the body?

?Respiratory through the mouth and nose.
?Body fluids through urine and faeces.
?Digestive through food and drink.
?Physical contact from another person that is already infected.

4.2a -Explain the following prevention methods: Hand washing?

It is important to wash your hands before and after contact with an individual to whom I am giving care or support to,contact with bodily fluids,preparing and handling food,handling laundry or waste products and before and after eating food and also after going to the toilet. The duration of washing our hands is between 10 to 15seconds with warm water and antibacterial soap. The washing technique is to rub your palms together,interlace the fingers,rub backs of hands,then round your fingers and thumbs. Drying hands thoroughly with either paper towels or air driers.

4.2b -Explain the following prevention methods: Own personal hygiene?

In terms of my own hygiene it is important that you maintain a good overall level of personal hygiene and use personal protection equipment when it is needed. Ensuring that I am fully up to date with vaccinations and boosters and now the flu vaccination is also more important nowadays.

4.2c -Explain the following prevention methods: Encouraging the individual’s personal hygiene?

Prompting service users to wash hands where needed and encourage personal hygiene like for example brushing teeth and washing hands after using the toilet. Helping service users where they struggle and give praise to maintain the techniques.

4.3 -Evaluate different types of personal protective equipment and how they can prevent the spread of infection?

Gloves can be worn in various hazardous activities such as handling laundry,carrying out personal care tasks and preparing and handling food items. Aprons can be worn for personal care tasks too or for cooking. These create barriers between carer and service users and reduces the risk of infections.

4.4 -Explain own role in supporting others to follow practices that reduce the spread of infection?

My role is to follow workplace practices to reduce the spread of infection and to show a good example to others. Encourage service users to cover their mouth and nose when they coughing or sneezing. Explaining to them not to use the same tissue again and to wash hands afterwards too.

5.1 -Describe the main points of legislation that relates to moving and handling?

The main points of legislation that relates to moving and handling are:
moving and Handling Operations &regulation 1992, ensures that people are trained in the correct ways to minimise the chance of injury to themselves or others.PUWER provision and use of work equipment which ensures that
equipment is safe to use and that people are trained to operate the
equipment correctly.Health & Safety at work act 1974,ensures that people are trained in the correct ways to minimise the chance of injury to themselves or others.

5.2 -Explain how following principles for safe moving and handling protects those in the social care setting from injury or harm?

Following the main principles involves avoiding hazardous manual handling,?
reporting incidents and accidents appropriately to look at preventative methods,using equipment as instructed following the agreed ways of working so it is safe,adhering to the requirements of any risk assessments in place and using the techniques you have been taught in training because they have been put in pace to keep you safe and report any changes that you feel need to be put in place to avoid any potential future dangers.

5.3 -Explain situations that may require additional supports necessary for safer moving and handling?

additional support may be required in an emergency if there is conflict and you
do not feel comfortable dealing with it by yourself,if leaving a person where they are will cause them more danger,if moving someone with equipment that
requires the aid of more than one person or if you are unsure and need another persons help. additional support means that you have a witness reduces chance of injury and is general help to make the task easier for you and the service user reducing risks.

5.4 -Explain why it is important for moving and handling tasks to be carried out following specialist training?

It is a legal requirement for staff to be trained in manual handling as any
movement could result with injury to yourself,the service user or another member of staff injury could lead to permanent damage which can effect quality of life for example from losing their job being in permanent pain resulting in depression etc.

10.1 -Describe the main points of agreed procedures about handling medication?

Only trained and assigned staff to administer medication, which must not be handled by the staff.Procedures should be followed to support individuals taking medication. Once administered then staff should fill out the relevant paperwork according to legal and organisational requirements. Only trained and authorised staff to order new medication. When medication arrives it is to be stored in a locked cabinet and to follow manufactures instructions for liquid medication.

10.2 -Explain why medication must only be handled following specialist training?

there may be a special technique to administer the medication such as injection to a certain site.Training explains technical jargon such as dosage abbreviations which an untrained person would not understand and having knowledge of possible side effects and how the individual may need additional support.

10.3 -Explain the consequences of handling medication without specialist training?

There could be many consequences to handling medications without training
including illness harm injury or danger to the service user or yourself. Worst case scenario could result in death. Consequences also include disciplinary action by the organisation, legal action could be taken against you and/or organisation and you could lose your job.

11.1 -Describe the main points of food safety standards in a social care setting?

The main points state that you need to follow the policies and procedures of the organisation. use correct hand washing techniques and good personal hygiene. Take a recognised qualification so you can identify food hazard symbols and understand/know where to find your food standards agency legal requirements. Ensure you have a knowledge of HACCP – Hazard Analysis and Critical Control Point, a system of looking how to handle food and making sure it is safe to eat.

11.2a -Explain how to: Store food correctly?

Store food in labelled, dated,sealable containers and out of direct sunlight.In
the fridge ensure it is on the correct shelf i.e raw meats at the bottom away from cooked meats and that the temperature is between 0-5oC or between -18 &-25oC for the freezer.

11.2b -Explain how to: Maximise hygiene when handling food?

Wash hands and then put on correct disposable gloves before dealing and after handling food and when you have coughed or sneezed.Wear additional PPE equipment such as hairnets and aprons use the correct colour coded? clean chopping boards and utensils and ensure you clean and cover any cuts or abrasions with correct colour coded (blue) plasters.

11.2c -Explain how to: Dispose of food?

place all waste food in bags and then disposed of according to organisational
policies and procedures do not allow bins to overflow and ensure bins are
emptied regularly.

11.3 -Explain the potential consequences of not following food safety standards.

When food safety standards are not followed then illness such as food poisoning can occur,worst case scenario resulting in death.Disciplinary action by the organisation which could result in you having to retrain or losing your job. Legal action could be taken against you and/or organisation.

You Might Also Like