Unit 3 P4 Health And Social Care
Legislation
At my work experience placement, the supervisor asked me to check policies and procedures relating to health, safety and security to see how they link legislation and guidelines.
The main points of the following pieces of legislation and how there have a positive effect on the service delivery within your work experience setting.
COSHH stands for control of substances hazardous to health regulation. COSHH is for using chemicals or other hazardous substances at work can put people’s health at risk so the law requires employers to control exposure to hazardous substances to prevent ill health. They have to protect both employees and others who may be exposed, by complying with the Control of Substances Hazardous to Health Regulations (Northern Ireland) 2003
Disposal of bodily waste: Clinical waste has to be separated into different containers for disposal which indicates how hazardous or infectious it might be. A colour coding system has been developed to indicate to both the transporters and disposal contractors …show more content…
just what is in each container. Colour | Type of Waste | Sharps bin with Purple lid | Sharps used to administer cytotoxic or cytostatic medicinal products | Sharps bin with Yellow lid | Sharps and syringe bodies with residue medicinal product | Yellow waste bags | Highly infectious waste plus anatomical waste from theatres and diagnostic specimens | Orange plastic bags | General infectious waste, soiled dressings and autoclaved laboratory waste | Sharps bin with Purple lid | Sharps not contaminated with medicinal products, typically phlebotomy sharps |
I’ve research on the website http://www.croydonpgmc.co.uk/about/health-safety/the-safe-disposal-of-waste/ this was to find out information about the different colour of disposal of bodily waste. For the safety of everybody who will handle the waste after it has left the clinical area it is very important for the person disposing of the waste to put it in the correct container or receptacle. Training of staff is important to ensure safe working practices. Staff should make sure that all disposal products are placed in the right bin bags, to protect both service users and the staff.
Storage and dispensing of medications- medications should always be kept in a locked refrigerated if it contains liquid stuff or in a locked cabinet if it contains dry medicines. The role of the employer is to make sure that the medication is all labeled in their origin and the service user’s names to prevent confusion. Only trained staff should store medicines in cabinets as they’ll know exactly which ones go where.
Use of cleaning products- COSHH data sheets provide information on chemical products that help users of those chemicals to make a risk assessment. They describe the hazards the chemical presents, and give information on handling, storage and emergency measures in case of accident. The staff should always read the labels and instructions first before using a cleaning product, as some cleaning products are more harmful than others and don’t need wear special garments to use them, whereas some cleaning products are dangerous in which gloves are needed. Staff should make sure that they are no dangerous cleaning around the service users or if they are, the staff should make awareness to the service users of what is dangerous to them and what is not.
Personal protective equipment- (PPE) refers to protective clothing, helmets, goggles, or other garment or equipment designed to protect the wearer's body from injury. The hazards addressed by protective equipment include physical, electrical, heat, chemicals, biohazards, and airborne particulate matter. When preparing food, the staff should wear an apron to prevent food getting onto their clothes; it also stops cross contamination and bacteria spreading to foods. Gloves should be worn to prevent all the cells from the hand from falling into the food as the one of the staff could have skin infection or maybe a cut on their hands so therefore wearing gloves prevents this from happening.
Food safety
Food safety is the general food hygiene regulation 1995. These regulations require premises to be clean, well maintained, and free from pests and adequately equipped to handle food safely. The four general food hygiene regulations includes: cleaning, chilling, cooking, and cross contamination.
In a health and social care setting, staff should always make sure that when cooking food, everything around them is clean, so that the service users won’t get affected with a bacterium that hasn’t been cleaned up.
Cleaning is important as its keeps the food safe and prevent bacteria from spreading. Staff should always make sure that they wash the worktop before the preparation of food begins and after preparing the food. The manger should always make sure that they’ve checked the worktop places carefully, and give the staff information on how to work the general hygiene regulation. Service users should always make sure that they wash their hands before putting food in their mouths, and this should be done with a soap and warm water, and then dry them thoroughly. Staff should always make sure that cuts and wounds should be covered with a waterproof dressing, which the plasters are often blue in colour so that they can be easily seen in
food.
Cooking- hot food should always be served piping hot which should always be above 63c as with this amount of heat, the bacteria will begin to die steadily when the temperature rises above 60c making the food change colour when it’s cooked. The role of the employer is to make sure that the food is cooked thoroughly especially raw food like burgers, sausages, portion of pork and chicken; they should always make sure that when the meat is ready it’s steaming hot inside and the juice ran’s clean when cooked with no pink bits inside. The staff should be trained to cook food at a standard temperature because sometimes when the temperature is too hot, the food cooks quickly on the outside leaving the inside pink and uncooked. The staff needs to make sure that the food is cooked properly as if it’s not, the service users can get food poisoning. Staff should never serve food that has blood dripping out of it.
Chilling- chilling food is an important factor in the food hygiene regulation this is because it slows down the growth of bacteria in the food. Bacteria can multiply rapidly in unrefrigerated food, it's simply unsafe to let food thaw at room temperature. If left unrefrigerated, some organisms can create toxins that will survive the cooking process even if the food is cooked to temperatures that kill the bacteria themselves. Staff should make sure that all the food stored in the fridge is stored in the right places for example: Place any cooked foods and leftover dishes above raw meat, poultry or seafood and then store all raw meat, poultry, fish and seafood products on the bottom shelf of the refrigerator, this will prevent the raw food from dripping down onto the other foods that may have been place on the bottom area of the fridge. When the temperature is at 37c which is body temperature, it reproduces bacteria that cause food to deteriorate and food poisoning rapidly. Staff should always make sure they chill the food at the right temperature so that it won’t cause any poisoning towards the service users.
Cross contamination- Cross-contamination is when bacteria spread between food, surfaces or equipment. The staff should always make sure that if they cut raw meat on a chopping board they clean it up first before using it on something else, because bacteria will spread from the meat to the board and knife. If you then use the same board and knife (without washing them thoroughly) to chop a cucumber, the bacteria will spread from the board and knife to the cucumber. Hands can also spread bacteria. If you touch raw food and don’t wash your hands thoroughly you can spread bacteria to other things you touch, which is something staff should do to keep themselves and the service users save.
At my work experience placement, the supervisor asked me to check policies and procedures relating to health, safety and security to see how they link legislation and guidelines.
The main points of the following pieces of legislation and how there have a positive effect on the service delivery within your work experience setting.
COSHH stands for control of substances hazardous to health regulation. COSHH is for using chemicals or other hazardous substances at work can put people’s health at risk so the law requires employers to control exposure to hazardous substances to prevent ill health. They have to protect both employees and others who may be exposed, by complying with the Control of Substances Hazardous to Health Regulations (Northern Ireland) 2003
Disposal of bodily waste: Clinical waste has to be separated into different containers for disposal which indicates how hazardous or infectious it might be. A colour coding system has been developed to indicate to both the transporters and disposal contractors …show more content…
just what is in each container. Colour | Type of Waste | Sharps bin with Purple lid | Sharps used to administer cytotoxic or cytostatic medicinal products | Sharps bin with Yellow lid | Sharps and syringe bodies with residue medicinal product | Yellow waste bags | Highly infectious waste plus anatomical waste from theatres and diagnostic specimens | Orange plastic bags | General infectious waste, soiled dressings and autoclaved laboratory waste | Sharps bin with Purple lid | Sharps not contaminated with medicinal products, typically phlebotomy sharps |
I’ve research on the website http://www.croydonpgmc.co.uk/about/health-safety/the-safe-disposal-of-waste/ this was to find out information about the different colour of disposal of bodily waste. For the safety of everybody who will handle the waste after it has left the clinical area it is very important for the person disposing of the waste to put it in the correct container or receptacle. Training of staff is important to ensure safe working practices. Staff should make sure that all disposal products are placed in the right bin bags, to protect both service users and the staff.
Storage and dispensing of medications- medications should always be kept in a locked refrigerated if it contains liquid stuff or in a locked cabinet if it contains dry medicines. The role of the employer is to make sure that the medication is all labeled in their origin and the service user’s names to prevent confusion. Only trained staff should store medicines in cabinets as they’ll know exactly which ones go where.
Use of cleaning products- COSHH data sheets provide information on chemical products that help users of those chemicals to make a risk assessment. They describe the hazards the chemical presents, and give information on handling, storage and emergency measures in case of accident. The staff should always read the labels and instructions first before using a cleaning product, as some cleaning products are more harmful than others and don’t need wear special garments to use them, whereas some cleaning products are dangerous in which gloves are needed. Staff should make sure that they are no dangerous cleaning around the service users or if they are, the staff should make awareness to the service users of what is dangerous to them and what is not.
Personal protective equipment- (PPE) refers to protective clothing, helmets, goggles, or other garment or equipment designed to protect the wearer's body from injury. The hazards addressed by protective equipment include physical, electrical, heat, chemicals, biohazards, and airborne particulate matter. When preparing food, the staff should wear an apron to prevent food getting onto their clothes; it also stops cross contamination and bacteria spreading to foods. Gloves should be worn to prevent all the cells from the hand from falling into the food as the one of the staff could have skin infection or maybe a cut on their hands so therefore wearing gloves prevents this from happening.
Food safety
Food safety is the general food hygiene regulation 1995. These regulations require premises to be clean, well maintained, and free from pests and adequately equipped to handle food safely. The four general food hygiene regulations includes: cleaning, chilling, cooking, and cross contamination.
In a health and social care setting, staff should always make sure that when cooking food, everything around them is clean, so that the service users won’t get affected with a bacterium that hasn’t been cleaned up.
Cleaning is important as its keeps the food safe and prevent bacteria from spreading. Staff should always make sure that they wash the worktop before the preparation of food begins and after preparing the food. The manger should always make sure that they’ve checked the worktop places carefully, and give the staff information on how to work the general hygiene regulation. Service users should always make sure that they wash their hands before putting food in their mouths, and this should be done with a soap and warm water, and then dry them thoroughly. Staff should always make sure that cuts and wounds should be covered with a waterproof dressing, which the plasters are often blue in colour so that they can be easily seen in
food.
Cooking- hot food should always be served piping hot which should always be above 63c as with this amount of heat, the bacteria will begin to die steadily when the temperature rises above 60c making the food change colour when it’s cooked. The role of the employer is to make sure that the food is cooked thoroughly especially raw food like burgers, sausages, portion of pork and chicken; they should always make sure that when the meat is ready it’s steaming hot inside and the juice ran’s clean when cooked with no pink bits inside. The staff should be trained to cook food at a standard temperature because sometimes when the temperature is too hot, the food cooks quickly on the outside leaving the inside pink and uncooked. The staff needs to make sure that the food is cooked properly as if it’s not, the service users can get food poisoning. Staff should never serve food that has blood dripping out of it.
Chilling- chilling food is an important factor in the food hygiene regulation this is because it slows down the growth of bacteria in the food. Bacteria can multiply rapidly in unrefrigerated food, it's simply unsafe to let food thaw at room temperature. If left unrefrigerated, some organisms can create toxins that will survive the cooking process even if the food is cooked to temperatures that kill the bacteria themselves. Staff should make sure that all the food stored in the fridge is stored in the right places for example: Place any cooked foods and leftover dishes above raw meat, poultry or seafood and then store all raw meat, poultry, fish and seafood products on the bottom shelf of the refrigerator, this will prevent the raw food from dripping down onto the other foods that may have been place on the bottom area of the fridge. When the temperature is at 37c which is body temperature, it reproduces bacteria that cause food to deteriorate and food poisoning rapidly. Staff should always make sure they chill the food at the right temperature so that it won’t cause any poisoning towards the service users.
Cross contamination- Cross-contamination is when bacteria spread between food, surfaces or equipment. The staff should always make sure that if they cut raw meat on a chopping board they clean it up first before using it on something else, because bacteria will spread from the meat to the board and knife. If you then use the same board and knife (without washing them thoroughly) to chop a cucumber, the bacteria will spread from the board and knife to the cucumber. Hands can also spread bacteria. If you touch raw food and don’t wash your hands thoroughly you can spread bacteria to other things you touch, which is something staff should do to keep themselves and the service users save.