Aiv A comparison of the differences in the main health and safety responsibilities of each of the following: a)Social care worker – Responsible for
•Read and understand the health and safety manual.
•following the health and safety policies to minimise any risk to themselves or others
•Report any health and safety issues to the appointed person.
•Ensuring that all accidents are reported to the Manager without delay
•Only using chemicals provided by Autism Sussex that have been subjected to an assess-ment in the COSHH Manual.
•Carrying on practices that are conductive to minimizing the spread of infectious diseases.
b)Employer/manager- are responsible for:
•Ensure that a clear framework for the management of health and safety is in place including review and monitoring procedures and updating where necessary. •Ensure that risk assessments are undertaken as required under the Management of Health and Safety at Work Regulations 1999 •Training of Employees
•Monitoring and Reporting in accordance to statutory requirements i.e RIDOR •Maintenance and equipment
•Ensuring adequate fire precautions are maintained, adequate fire training is made available to employees and that records are maintained with respect to fire precautions in place within each service in line with current statutory Fire regulations •First Aid
•Appropriate emergency plans are in place
c)Individuals using social care services and others in the setting, such as visitors, supporters, volunteers or contractors. •Volounters and supporters are to ensure they read and understand the companies policies and procedures. •Co operate with the companies health and safety procedures. •Not to put themselves or others under any unnecessary danger.
Av An example of a situation where responsibility for health and safety lies with the individual receiving care. Smoking- The individual could be responsible for ensuring they smoke in the designated area and that their cigarette is put out and disposed of correctly.
Avi An explanation of why each of the following tasks should only be carried out with specific training and the potential consequences if undertaken by staff who are not trained. •a) Use of equipment- Provision and Use of Work Equipment Regulations 1998 and Health and Safety at Work Regulations 1999 requires that equipment is only used by people who have received adequate information, instruction and training. This covers equipment such as macheinery and electrical and any attempts to repair or maintain this equipment. Any individual who has not been trained would be breaching these regulations and could put themselves and others in danger.
b) First aid – Someone who is not adequately trained in first aid may cause more harm to the patient. c) Medication – Only staff who have attended medication training and are competent to administer and record the use of medication should be responsible for doing so. This helps to ensure errors are not made i.e Administering the wrong dose, which could lead to a possible over dose. d) Assisting moving and handling- According to manual handeling regulations 1992 individuals should be aware and understand their companies manual handelling policy avoid the need for hazardous manual handling, as far as is reasonably practicable.
Therefore undertaking any manual handeling without being suitably trained to do so would put yourself at risk of injury. e) Emergency procedures- Every staff member should be made aware or and trained in the companies emergency procedures. Being unaware of this could lead to serious illness or even death i.e using a lift or being un able to raise the alarm due to not knowing where the fire bells are in the event of a fire. f) Food handling and preparation- It is good practice to ensure any individual handeling or preparing food has the appropriate training. This minimizes the risk of food poisioning through cross contamination or under cooked meat etc.
Avii An explanation of the procedures to be followed to prevent and in the event of each of the following:
FireAll staff have fire training.
Fire alarms are tested weekly.
Fire exstinguishers regularly tested.
No smoking in the building.Raise the alarm
Call emergency services.
Gas leakCarbon manoxide detectors installed and tested regularly.
Identify emergency cut off point.
Appliences should be switched off after use where possible.
All appliences installed and maintained by a CORGI registered engineer.
Evacuate the building. Open all windows and doors.
Call the british gas emergency line.
FloodsEnsure all washing machines, taps etc are switched off after use.Evacuate the building.
Turn off the gas and electric.
Contact the emergency services depending on the severity of the flood. IntrudingEnusre all doors and windows are locked at night time or when leaving the building. Ensure you have access to a telephone.
Call the police
Security breachEnusre all confidential information is kept in a safe place. Log off of computers.
Shut office doors etc when you leave the room.Inform the manager who will decide what action is to be taken i.e an internal investigation or reporting to the police.
Aviii An explanation about the importance of having an emergency plan in place to deal with unforeseen circumstances. It is important to have an emergency/ disaster plan so everyone knows what to do in the event of an emergency and this situation is dealt with in the best possible way. Well Welldeveloped emergency plans and proper employee training (so that employees understand their roles and responsi-bilities within the plan) could result in fewer and less severe injuries and less structural damage to the facility during emergencies. A poorly prepared plan will likely lead to a disorganized evacuation or emergency response, resulting in confusion, injury and property damage.
Aix An explanation of how you could encourage others to follow procedures in place for environmental safety •Having clear procedures for staff to refer to.
• Point out dangers eg remind a colleague to wipe up a spill •Refer to procedures eg “The fire procedure says we aren’t supposed to prop open a fire door”. •Model good practice ie always follow procedures yourself. •Encourage them to report any problems or issues
Ax An explanation of how you could access additional support and information relating to health and safety. •Talk to your manager
•Contact your union
•Look on the internet
Task B Case study and questions
James is 19 years old; he lives with his parents, twice a week he goes bowling or to the cinema with his support workers. They also go with him to the local college where he is studying Horticulture. At his last care planning meeting James expressed a wish to live independently with someone of his own age. His mother is against any change; she has dedicated her life to caring for him since he was diagnosed as having Asperger’s Syndrome.
She is particularly worried that James will be at risk because he has limited experience of living independently. She is concerned he will make himself ill because he has limited experience of general health and safety in the kitchen and has no understanding about food safety. She will not discuss it with James or the social care workers. James is very angry with her.
Bi Explain how a risk assessment might help address dilemmas between James’s rights and the health and safety concerns expressed by his mother.
Explain that everybody has a right to take risks and that we all take risks in our day-to-day lives. Putting risk assessments in place will identify a risk, assess the likelihood of risk occurring and how to minimise risk and/or make situation as safe as possible. Involving his mother in identifying the risks may make her feel more at ease with the situartion.
Bii Describe the main points of food safety in a social care setting. •Legeslation – Food Safety Act 1990 – Food Safety (General Food Hygiene) Regulations 1995 – Food Safety (Temperature Control) Regulations 1995 •Training – staff should have a current food hygine certificate. •Cleanliness – areas should be kept clean and tidy to minimize cross contamination and the correct equipment used for they type of food you are preparing.
•Preperation of food- washing hands thoroughly in the correct sink and wearing protective clothing i.e aprons. Using the correct knifes and colour chopping boards. •Food storage- Ensuring food is stored at the correct tempreture and is in date. Food should be labled onces opened and used with in the peiod of time stated on the label. •Cooking- All food should be cooked to the correct tempreture. •Recording- Fridge, freezer and cooked food tempreture must be recored daily.
Biii Explain how James should:
•Store food safely –
•Ensure that the fridge and freezer are in working order.
•That food is in date
•Store safely in fridge i.e cooked meats above raw meat.
Handle food safely-
•Wash hand before preparing food or when changing food type i.e dairy to meat. •Ensure area and utensils are clean.
•Use a different or wash up chopping boards or utensils when changing food type. Dispose of food safely –
•Food / kitchen waste should be disposed of in the household bin and emptied frequently. •Clean bin with disinfectant regularly.
•Wash hands after toughing the bin.
Biv Explain the potential consequences of not following food safety standards in a social care setting.
Failing to comply with Food Safety Legislation, not only puts people at risk of serious illness through food poisioning but as with most legal requirements carries penalties. Clearly the extent of any penalty will depend on the nature of the breach in law and the consequences of that breach. This could be a fine, close of business or inprisionment.