Occupational Safety and Health
CT301 Understand Health and Safety in Social Care Settings







3.3 Reasons may include:
To comply with health and safety legislation,
To preserve life,
To minimise the consequences of injury and illness,
To treat injuries and illnesses effectively.
4.1 Routes of infection may include:
Blood circulation, Digestive, Respiratory, Body fluids.
4.2 Own health or hygiene might pose a risk by e.g.:
Causing a serious infection,
Causing illness,
Causing fatalities.
4.3 Method may include:
Using soap,
Using running water,
Using hot water,
Thoroughly,
Frequently,
Rubbing palms and interlacing fingers,
After every contact with an individual, body fluids or tasks.
4.4 Personal protective equipment – refers to any protective equipment or clothing that an employer must provide where risks have been identified. This may include:
Gloves, Aprons, Masks, Hair nets.
When to use may include:
During personal care,
Handling waste,
A change of activity,
To protect the carer,
To protect the individual.
5.1 Current legislation may include:
Manual handling Operations Regulations,
Health & Safety at Work Act.
5.2 Principles may include:
Avoiding hazardous manual handling,
Conducting a full risk assessment of load, task, environment and individual,
Reporting immediately any difficulties,
Adhering to agreed working practices,
Using equipment correctly.
5.3 Reasons may include:
To comply with legislation,
To minimise injury to individual, self or others,
To safeguard own and others health and safety,
To apply agreed working practices,
To use equipment correctly.
Disposing of food may include:
Wiping all spillages quickly,
Ensuring all left over food is disposed of quickly,
Ensuring bins are emptied frequently.
11.3 Common hazards could be:
Not cooking/heating food until piping hot,
Re-heating food more than once,
Using food that has passed its







3.3 Reasons may include:
To comply with health and safety legislation,
To preserve life,
To minimise the consequences of injury and illness,
To treat injuries and illnesses effectively.
4.1 Routes of infection may include:
Blood circulation, Digestive, Respiratory, Body fluids.
4.2 Own health or hygiene might pose a risk by e.g.:
Causing a serious infection,
Causing illness,
Causing fatalities.
4.3 Method may include:
Using soap,
Using running water,
Using hot water,
Thoroughly,
Frequently,
Rubbing palms and interlacing fingers,
After every contact with an individual, body fluids or tasks.
4.4 Personal protective equipment – refers to any protective equipment or clothing that an employer must provide where risks have been identified. This may include:
Gloves, Aprons, Masks, Hair nets.
When to use may include:
During personal care,
Handling waste,
A change of activity,
To protect the carer,
To protect the individual.
5.1 Current legislation may include:
Manual handling Operations Regulations,
Health & Safety at Work Act.
5.2 Principles may include:
Avoiding hazardous manual handling,
Conducting a full risk assessment of load, task, environment and individual,
Reporting immediately any difficulties,
Adhering to agreed working practices,
Using equipment correctly.
5.3 Reasons may include:
To comply with legislation,
To minimise injury to individual, self or others,
To safeguard own and others health and safety,
To apply agreed working practices,
To use equipment correctly.
Disposing of food may include:
Wiping all spillages quickly,
Ensuring all left over food is disposed of quickly,
Ensuring bins are emptied frequently.
11.3 Common hazards could be:
Not cooking/heating food until piping hot,
Re-heating food more than once,
Using food that has passed its