Unit 1: Health‚ Safety and Welfare in Construction and the Built Environment L/600/0211 BTEC Nationals 10 Unit code: QCF Level 3: Credit value: Guided learning hours: 60 Aim and purpose This unit enables learners to understand the responsibilities of employers and employees and the control measures used to reduce risk and meet legal requirements. They will gain knowledge of how to undertake risk assessments and accident recording and reporting procedures. Unit introduction The construction
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people who are responsible for health and safety on a project: a) Site Manager b) Assistant Site Manager The assistant site manger role will be keeping records associated with safety e.g. statutory inspections‚ including records required by CDM for hazard management e.g. sub-contractors method statements etc and anything else required by statue or included in the Construction Phase Plan and by the relevant procedures in the contractors Manual of Quality‚ Safety and the Environment. In addition to this
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Hello everyone‚ I’m the manager of the restaurant. First‚ I would like to say welcome to all of you. Today‚ as a part of the orientation program‚ my job is to make sure that all the new staffs‚ including chefs‚ kitchen hands and waiters are informed of the safety in workplace in the hospitality industry. I’ll also talk about the hazards you need to be careful of while working in a restaurant. Please put your hands up if you are under 24. One‚ two…there’re four of you! Did you know that Hospitality
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yet on these events the staff is evenly split for children’s safety and care. Task 1.3 The sources of current guidance for planning healthy and safe environment and services are given below Health and Safety at Work (1974) The health and safety at work 1974 stresses upon some basic duties of employee and the employer in regards to health and safety; • Every employer shall ensure‚ so far as is reasonably practicable‚ the health‚ safety and welfare at work of their employee.They have to ensure
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What is first aid? First aid is the provision of initial care for an illness or injury. It is usually performed by non-expert‚ but trained personnel to a sick or injured person until definitive medical treatment can be accessed. Certain self-limiting illnesses or minor injuries may not require further medical care past the first aid intervention. It generally consists of a series of simple and in some cases‚ potentially life-saving techniques that an individual can be trained to perform with minimal
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framework of the “Work Health and Safety Act” (2011). This Act outlines how to protect and balance the health‚ safety and welfare of all workers at the resort or workplace. The WHS Act also provides protection for the community so that their health and safety is not placed at any risk by work undertakings. At this resort as an employer‚ our responsibility is to make a risk assessment and to put in place the measures that are necessary for the health and safety for all employees and others‚ including
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over its role in the lives of citizens‚ the government should be responsible for maintaining a social safety net. Many people question the role of the government in their life‚ and are skeptical about programs such as Medicare‚ Medicaid‚ and Welfare. People did not always receive benefits or checks from the government to help them pay for living expenses‚ though . In the article “Social safety net: Who needs it?”‚ Wayne Baker spoke to the docent who worked at a museum that was once a jailhouse
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Health and Social Care Health and Safety Identify the legislation relating to general health and safety. BTEC 1.1. Dip 1.1 Health and Safety Legislations; Health and Safety Executive (HSE) Health and Safety at Work Act 1974 Management of Health and Safety at Work Regulations 1999 Reporting of injuries‚ Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR) Work Place (Health‚ Safety and welfare) Regulations 1992 Describe the main points of Health and Safety Procedures and policies in the
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Points (HACCP). It is a system advanced on food safety which identify‚ assess and Control hazard which important for food safety. History Everything stated in a space program in the USA from NASA. The whole rezone of doing this it was to keep astronauts away from getting food poisoning. HACCP was born after technology and research were had enough information to create a preventative system which was required to give a high level of food safety. After the finding of HACCP it was time to get in
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1. Safety Culture Definition in Aviation Safety culture is a term that nearly everyone uses but few can agree upon its precise meaning or how it can be measured. The social science literature offers an abundance of definitions‚ which is not particularly helpful‚ but taken together they suggest that the elements of a safety culture can be sub-divided into two parts. The first comprises the beliefs‚ attitudes and values – often unspoken- of an organization’s membership regarding the pursuit of safety
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