Understand_Health_and_Safety_in_Social_Care_Settngs

CT301 Understand Health and Safety in Social Care Settings 1.1 List legislation relating to general health and safety in a social care setting Legislation relating to general health and safety in a social care setting are: · Health and Safety at Work Act · Control of Substances Hazardous to Health Regulations (COSHH) · The Management of Health and Safety Work Regulations 1992 · Personal Protective equipment regulations · The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 1985 · Manual Handling Operations Regulations 1992 1.2 Describe the main points of health and safety policies and procedures The main points of health and safety policies and procedures are: · Ensuring there is safe equipment · Managing risks · Ensuring there is adequate welfare facilities · Providing information, instruction, training and supervision · How health and safety is communicated in the workplace · The arrangements for first aid, fire and emergencies · The arrangements for reporting accidents or other health problems 1.3 Outline the main health and safety responsibilities of: The social care worker · To participate in health and safety training · To report any potential and actual hazards and risks to the employer · Be responsible for their own and others health and safety · To understand and follow all health and safety procedures and policies. The employer or manager · Provide training, information, instruction and supervision · Provide safety signs · Provide appropriate PPE for staff · Provide a safe place to work · Carry out risk assessments · Provide adequate first aid and welfare facilities Individuals · Take reasonable care for own and others health and safety · Understand and follow health and safety instructions and procedures · Work with the carer to use equipment safely 1.4 Identify tasks relating to health and safety that should only be carried out with special training Administering Medication Assisting and moving Using equipment Food handling and preparation Emergency procedures First Aid Certain medical procedures 1.5 Describe how to access additional support and information relating to health and safety You could access additional support and and information relating to health and safety by speaking to your manager or supervisor, a dedicated person responsible for health and safety, the environmental health department or a health and safety executive (HSE) 2.1 Define what is meant by ‘hazards’ and ‘risk’ A hazard is anything in the workplace that has the potential to harm people, this can include things such as machinery or dangerous chemicals. Other hazards relate to the way is done for example manual handling. A risk arises when a hazard will actually cause harm. The level of risk will depend on factors such as how often the job is done, the number of workers involved and how serious any injuries that result could be. 2.2 Describe how to use a health and safety risk assessment Risk assessments should be with care plans for each individual service user. They need to be read and if any changes need to be made, you should contact the person responsible for carrying out the risk assessments. It is everyone's responsibility to carry out a risk assessment. When creating a risk assessment there are five steps, these are: Step 1- Identify the risk Step 2- Decide who might be harmed and how Step 3- Evaluate the risks and decide on precautions Step 4 Record your findings and implement them Step 5 Review your risk assessment and update if necessary 2.3 Describe how and when to report potential health and safety risks that have been identified When reporting a risk you should record them on the risk assessment and also contact the person in charge for example the manager or HSE. Risks should be reported as soon as possible. If there are additional control measures needed, if existing control methods are inadequate or if there has been changes to the original risk assessment they need to be reported too. 2.4 Describe how risk assessment can help address dilemmas between an individual’s rights and health and safety concerns Risk assessments can help by making the service user aware of all the risks and the responsibilities the employees and employer have. They can help to make the service user feel confident that they are safe and secure. 3.1 Describe different types of accidents and sudden illness that may occur in a social care setting Accidents that can happen are: Slipping on spillages Tripping over items such as cables, rugs, furniture etc. Falls Electric Shock Burns and Scalds Poisoning Sudden illnesses that can happen are: Seizures Cardiac arrest Food poisoning Difficulty breathing Stroke Loss of consciousness Hypoglycaemia Choking Fainting 3.2 Outline the procedures to be followed if an accident or sudden illness should occur If an accident or sudden illness should occur, the following procedure would be: 1. Assess the situation 2. Make the area safe 3. Emergency Aid 4. Get Help 5. Aftermath- Report and record what happened, Notify managers or HSE and next of kin. 3.3 Explain why it is important for emergency first aid tasks only to be carried out by qualified first aiders It is important that emergency first aid is only carried out by qualified first aiders because without proper training you could make the situation worse and even cause death. It also complies with health and safety legislation. Being trained allows you to follow the correct procedures and enables you to treat injuries and illnesses effectively. 4.1 List routes by which an infection can get into the body · Eating contaminated food · Respiratory · Contact with body fluids · Blood Circulation · Water · Physical Contact · Insect Bites 4.2 Describe ways in which own health or hygiene might pose a risk to an individual or to others at work By not carrying out good infection control procedures, you could pose a risk by causing illness, a serious infection or even a fatality. Some service users will have low immune systems so if they caught an infection they could suffer for much longer and their illness could be more serious. These infections could also be passed onto other members of staff resulting in a lot of staff absences. 4.3 Explain the most thorough method for hand washing The most thorough method for hand washing is: Wet your hands thoroughly Soap Hands- Use soap dispensers not soap bars Lather- Work up a lather, including your wrists. Wash thoroughly for about 20 seconds Rinse with clean running water, don't touch the sink. Dry- Use disposable paper towels. 4.4 Describe when to use different types of personal protective equipment PPE should be used during personal care, when handling waste and when changing activity e.g. changing after doing personal care and before going into the kitchen. They are used to protect the carer and the service user. 5.1 Identify legislation that related to moving and handling Health and Safety at Work Act Manual Handling Operations Regulations 1992 Provision and Use of Work Equipment Regulations 1998 Lifting Operations and Lifting Equipment Regulations 1998 5.2 List principles for safe moving and handling The principles for safe moving and handling are: · Conduct a full risk assessment of the task, individual, load, equipment, environment (TILEE) · Check Care Plans · Ensure equipment is safe to use · Avoid hazardous manual handling · Report any problems · Stick to your limitations · Use appropriate equipment, correctly · Do not use equipment you have not been trained to use · If you need help, ask for it · Keep spine in its natural S shape · Do not twist · Use your body weight and balance when moving someone · Leaders lead, helpers help 5.3 Explain why it is important for moving and handling tasks to be carried out following specialist training It is important for moving and handling tasks to be carried out following specialist training because it needs to comply with legislation, to ensure staff are using the equipment safely and to minimise injury to self, the service user and to others. 6.1 Explain why it is important to have specialist training before assisting and moving an individual It is important to have specialist training before assisting and moving an individual because you need to ensure that the person is moved safely without any injury to them, yourself or others, to meet and understand the persons needs and preferences and to apply agreed working practices. 6.2 Explain the importance of following an individual’s care plan and fully engaging with them when assisting and moving It is important to follow an individuals care plan and full engage with them when assisting and moving because you need to meet and understand their needs and preferences, find out if they have any current pain or if movement will increase pain, move the person safely and correctly, ensure the move is comfortable for them and to minimise injury to them, yourself or others. 7.1 Identify hazardous substances that may be found in the social care setting Hazardous substances that may be found are: · Cleaning materials · Body fluids- urine, faeces, vomit · Incontinence pads, catheters, stoma bags, sanitary waste, swabs, dressings · Medication · Sharps · Animal wastes 7.2 Describe safe practices for: Storing hazardous substances · Storing it in a secure location · Make sure the room is ventilated · Make sure you store it as stated on the container · Ensure it is in correct and labelled containers only Using hazardous substances · Don't mix substances together · Follow the instructions on the label · Use PPE as instructed · Only use specific substances if trained to · Use warning signs if necessary Disposing of hazardous substances · Follow procedures for disposing waste · Follow instructions on the container · Clinical waste must be disposed of in yellow bags and placed in the correct bins 8.1 Outline procedures to be followed in the social care setting to prevent: Fire · No smoking · Ensure plugs are switched off after use · Keep fire doors shut and don't block them · Make sure appliances are turned off · Ensure empty boxes or other rubbish is discarded properly outside of the building and the place is kept clutter free. · Follow a procedure checklist Gas Leak · Ensure gas cookers and fires are turned off after using. · Turn off the gas supply, if it is safe to do so · Contact the gas supplier immediately · Open all doors and windows if it is safe to do so · Extinguish all naked flames immediately Floods · Ensure taps are turned off after using · Find out where to turn off the main water supply Intruding · Locking doors and windows · Don't disclose key codes · Follow a procedure checklist Security breach · Report any concerns · Be vigilant of security · Follow a procedure checklist 8.2 Outline procedures to be followed in the social care setting in the event of: Fire · Raise the alarm · Phone 999 and alert any managers/supervisors · Do not use any lifts · Go to the fire assembly point · Make sure you don't put yourself or anyone else in danger. Move others away from the fire if it is safe to do so. · Record incident with main office Gas Leak · Dial 999 and notify any supervisors or managers · Do not turn on any switches · Go to assembly point · Move self and others away from the building immediately · Report incident Floods · Turn off main water supply · Inform supervisors or managers · Dial 999 if necessary · Do not turn on/off any switches · Go to assembly point · Move self and others away from the building · Record incident Intruding · Inform supervisors or managers · Contact 999 if necessary · Move self or others to a safe area if possible · Record incident Security breach · Inform supervisor or manager · Dial 999 if necessary · Move self and others away if possible · Record incident 9.1 Identify common signs and indicators of stress Common signs and indicators of stress may be: · Mood swings or irrationality · Loss of motivation · Poor concentration · Tiredness or insomnia · Forgetfulness · Feeling sad or tearful · Loss of appetite · Negativity · Loss of sense of humour 9.2 Identify circumstances that tend to trigger own stress Circumstances that can trigger stress can be: · Relationships · Change in working hours · Change in staff · Poor communication · Repetition · Difficult relationships with other members of staff · Too much workload · Big changes in personal life 9.3 Describe ways to manage stress Ways to manage stress can be: · Talk through any problems with your manager or supervisor · Take time out for yourself · Separate work from home · Do exercise · Reward yourself · Take up a new hobby · Slow down and do one thing at a time · Manage time and workload better 10.1 Describe the main points of agreed procedures about handling medication The main points of agreed procedures about medication handling can be: · Storing medication · Recording times and dates of when medication was taken · Correct disposal of medication · Receiving medication · Ordering medication 10.2 Identify who is responsible for medication in a social care setting The people who can be responsible for medication in a social care setting could be: · The service user · The trained carer · A designated person e.g. supervisor · A family member 10.3 Explain why medication must only be handled following specialist training Medication must only be handled by staff who have followed specialist training because they need to be competent to undertake the procedure, ensuring the medication is administered correctly, safely, stored appropriately and recorded. They will be accountable for their actions and failure to follow guidelines could result in serious injury or even death. This is also to comply with legislation. 11.1 Identify food safety standards relevant to a social care setting Food safety standards relevant to a social care setting are: · Food Standards Act · Food Safety Guidelines · Food Safety Workplace Policy 11.2 Explain how to: Store food When storing food it must be- · Covered up properly · Stored on the correct shelf in the fridge · Only store cooked food in the fridge once it has cooled down · Make sure you put the date on the item once it has been made or opened so you and other people will know when it goes out of date. Maximise hygiene when handling food To maximise hygiene when handling food you should: · Wear protective clothing · Keep yourself clean including washing hands · Keep the workplace clean · Make sure you use the right chopping boards when cutting fish, meat, veg etc. · Use separate utensils for different types of food. · Cover any cuts with a blue waterproof plaster · Wash raw meat, vegetables, fruit and rice · If you are ill you should notify your supervisor Dispose of food When disposing of food it is important to: · Make sure all left over food is disposed of in the right place and done quickly · Make sure bins are emptied often · Ensure all spillages are wiped up quickly 11.3 Identify common hazards when handling and storing food Common hazards when handling and storing food are: · Using food that has passed its use by date · Cross-contamination where raw food has been in contact with other food for example, dripped or touched other food or someone has touched it with their hands. · Not ensuring cooked or re-heated food is piping hot before serving and making sure meat juices run clear. · Re-heating food more than once · Not making sure food is being chilled correctly and at the right temperature · Not following the correct procedure for defrosting food.