social care Learner Name___Rachael Hooper___________ Unit – PWSC27 & HSC027 |Unit |Learning outcome(s) |Assessment criteria |Questions | |HSC027 |1 |1.1 |Identify legislation relating to general health and safety in a health or | |PWSC27 |1 |1.1 |social care work setting.
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current prevalence rates) Hand hygiene is a major health issue within hospitals‚ school systems and within the general public across the United States. Hand washing is one of the most important healthy actions a person can do. Proper hand hygiene aids in the prevention and spread of infections such as respiratory infections or gastrointestinal diseases caused by enteric pathogens. These along with other infectious diseases are commonly caused by poor hand hygiene practices along with the decreased
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such as your genetic makeup or your age‚ but you can make changes to your lifestyle. This book includes a population health approach and focuses on the various environments and settings which influence healthy living‚ such as nutrition‚ personal care and hygiene‚ physical fitness home environments. Both physical activity and healthy eating are essential to good health throughout life‚ to increase resiliency and to protect against disease and disability. They are needed to lower the risk of chronic
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to be reliable and perform as they claim. Dove Shampoo and Conditioner. My Research Dove is owned by Unilever which was established in the 1890’s; this company produces over four hundred products worldwide ranging from foods to personal hygiene products; Unilever has offices which they call‚ Customer Insight and Innovation Centers‚ located in the United States‚ South America‚ England‚ Paris‚ Shanghai‚ and Singapore. Unilever’s goal is to reach their customers faster‚ continue to
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Problem and Review of Related Literature I. Personal Hygiene Personal Hygiene is simply the application of principles for maintaining health and personal cleanliness (Placio‚ 2003) or it means good health habits including bathing‚ washing hair‚ wearing clean clothing‚ and frequent hand washing. Poor personal habits are serious hazards in food establishments. The restaurant management team is responsible for the health and safety of our employees and customers. They must insure that restrooms
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more demanding when it comes to bath and shower products. While in the past‚ these consumers were generally more than satisfied with the use of bar soap to take care of various different hygiene needs‚ they are gradually opting to purchase different type of bath and shower products to meet their personal hygiene requirements. For instance‚ although many consumers continue to rely on bar soap for showering‚ some Peruvians are now opting for body wash/shower gel‚ attracted by the practicality of these
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1. Understand roles and responsibilities in the prevention and control of infections 1.1 Explain employers roles and responsibilities in relation to the prevention and control of infection The employer has a duty to protect‚ so far as reasonably practicable‚ those at work who may be affected by work activities. This involves your employer carrying out a risk assessment to identify and assess the risk. Your employer is responsible for planning safety‚ providing information and updating systems
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occupational dermatitis‚ skin cancer etc * Lung diseases including farmers lung‚ asthma etc * Meningitis 2. Food Hygiene 2006 From the 1st of January 2006 new EU food hygiene legislation has been applied throughout the UK. This new legislation has modernised‚ consolidated and simplified the previous EU food hygiene legislation. The regulations aim to set out basic hygiene principles‚ which are generally not new‚ but their emphasis is different from previous regulations. They focus more strongly
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Infection Prevention and Control Explain employees’ roles and responsibilities in relation to the prevention and control of infection. To ensure that their own health and hygiene not pose a risk to service users and colleagues To ensure effective hand washing is carried out when working with service users‚ giving personal care‚ handling/preparing food. To ensure they use protective clothing provided when needed and appropriate. Explain employers’ responsibilities in relation to the prevention
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terms of cleanliness and hygiene observation and practice; I am responsible for cooperating and following the health and safety guidelines and expectations of my employer; I am responsible for maintaining and taking care of all hygiene equipment and materials and to report when there is a faulty; I am responsible for using PPE appropriately and attending the necessary training in health and safety‚ keeping my skills up to date; I have a responsibility of to monitor the hygiene practices of my staff
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