infection prevention and control Unit 19 1.1 Explain employee’s role and responsibilities in relation to the prevention and control of infection. They have to always be aware of and report changes in the health conditions of the individuals that they support. They also have a responsibility to assist with keeping work areas‚ and equipment clean‚ tidy and free from infection hazards. They are also encouraged to maintain good personal hygiene for themselves as well as their service users. For
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TRADE OF HEAVY VEHICLE MECHANIC PHASE 2 Module 1 Induction/Customer Care/Bench Fitting/Welding UNIT: 4 Bench Fitting and Drawing Table of Contents 1.0 Aims and Objectives 1 Learning Outcome: 1 2.0 Introduction 1 What is a fit in Engineering Terms? 1 3.0 S I System 3 4.0 Derived Units 4 5.0 Basic Drawing Theory 5 Graphical Methods 5 Block Diagrams and Flow Diagrams 5 Schematic Diagrams 5 Circuit Diagrams 5 Detailed Drawings 6 Assembly Drawings 6 6.0 Orthographic Drawing
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Unit ICO1 The principles of infection prevention and control Outcome 1 Understand roles and responsibilities in the prevention and control of infections The learner can: 1. explain employees’ roles and responsibilities in relation to the prevention and control of infection 2. explain employers’ responsibilities in relation to the prevention and control infection. Outcome 2 Understand legislation and policies relating to prevention and control of infections The learner can: 1. outline current
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Sheet 3: Health‚ safety and hygiene For this assessor visit‚ you will need to carry out a snack or mealtime routine in your placement. You will need to talk to your placement supervisor about this. Do this at least a week ahead of your assessor visit. Purpose: This visit will focus on your understanding of the Health and Safety and Food Management policies and procedures in your placement. You should be able to give your assessor a tour of the placement pointing out the relevant aspects. You
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bulbs‚ batteries‚ paper products and plastic goods.[1] FMCG may also include pharmaceuticals‚ consumer electronics‚ packaged food products and drinks‚ although these are often categorized separately. FMCG products are generally replaced or fully used up over a short period‚ usually a few days or weeks‚ or months‚ but within one year. This contrasts with with durable goods or major appliances such as kitchen appliances‚ which are generally replaced over a period of several years. Global leaders
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because most types of foods can be contaminated and it is the responsibility of the food handler to ensure the safety of the consumers by eliminating or minimizing the contamination to safer levels for consumption. How to lessen‚ prevent‚ and eliminate contamination that causes foodborne illness will be the focus of the study. Various researchers have studied food safety‚ personal hygiene‚ and hazard analysis critical control point or HACCP. Usually‚ they deal with food establishments in general like
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Personal hygiene People are a common source of pathogenic bacteria‚ so everyone who works with food must have the highest possible standards of personal hygiene and personal habits to avoid contaminating food. The public react to what they see: • It is always good practice to start work clean and tidy - this will give a good impression to any customers you meet; it also plays an important part in helping to protect food from contamination. It helps to have a bath or shower each day. This will
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is the responsibility of the food handler to ensure the safety of the consumers. This will cover how personal hygiene should be implemented to ensure effective compliance with the current legislation and code of practice. Also covered is how to reduce‚ prevent‚ and eliminate contamination and what corrective actions are to be taken in the event of failures in food hygiene. Personal Hygiene and Regulation (EC) No 852/ 2004 Personal hygiene is making sure that food handlers are clean and know what
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PERSONAL PROTECTIVE EQUIPMENT Protection of workers against occupational hazards can be achieved by the following order of priority : 1. Elimination 2. Engineering Control 3. Administrative Control 4. Personal Protective Equipment (PPE) ELIMINATION The presence of hazards that can cause physical and health effect to workers can be eliminated by : Substituting hazardous tool Machinery Chemical substances and the process that are less hazardous ENGINEERING CONTROL
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Hygienic means of prevention can be by using engineering solutions (e.g. sewage and wastewater treatment)‚ simple technologies (e.g. latrines‚ septic tanks)‚ or even by personal hygiene practices (e.g. simple handwashing with soap). The World Health Organization states that: "Sanitation generally refers to the provision of facilities and services for the safe disposal of human urine and feces. Inadequate sanitation is a major cause of disease world-wide and improving sanitation is known to have a
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