Promote And Implement Health And Safety in a Health/Social Care Setting

Categories: CareHealthRiskSafety

1.1 Legislation that relates to health and safety in a health/social care setting include the following. Control of Substances Hazardous to Health Regulations 2002, Management of Health and Safety at Work Regulations 1999, Personal Protective Equipment at Work Regulations 1992, Manual Handling Operations Regulations 1992

1.2 The main points of some health and safety policies or procedures such as control of substances hazardous to health COSHH are to make sure that any chemicals that are or could be dangerous to people’s health are used and stored in a correct way that minimises any potential risk to people.

Manual handling operations regulations are to ensure that employees/employers are aware of the possible injury’s that can be caused by unsafety lifting procedures and has guidelines for manual handling procedures that greatly reduce the potential of a work related injury occurring due a manual handling operation.

1.3 Self: Any risks that you are aware of are checked and made save. You should also work to maintain a safe working environment.

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The employer or Manager: They are to make sure that those under their supervision are aware of hazards and possible risks. In addition they should make sure that these staff know how to deal with deal with the risks and hazards, and make sure they know how to ask for guidance for senior staff. These are in addition to the same responsibilities as myself. Others in the work setting: Colleagues have the same duty of care that I do. However ultimate responsibility lays with the Manager/Supervisor.

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1.4 Tasks that require special training would include the restraining of a service user. Before undertaking this task a Positive Handling Techniques PHT training should be done. It is used to protect service users and others around them from harm. The administration of controlled medication or any other sort of medication is record on a medication administration sheet MARS, training is needed to follow this procedure to protect service users from medication administration errors. Before starting work in a social care environment safe guarding training should be under taken, this is done for the protection of service users. 2.1One of the procedures used related to health and safety is a risk assessment. Risk assessments are to be followed for trips out reduce the risk of potential accidents and avoid hazards. They are done during the planning stage of an outhouse activity. The Positive handling techniques used, is an example of an agreed way of working to keep service users and employees safe from physical harm.

2.2I have supported other to understand and follow safe practise when a new employee has started work. I have gone through the correct way to store and use cleaning products. I did this by talking the new employee though the practices used in the house while showing them where the products are stored and then demonstrating how to correctly clean. I have also help other members of staff when performing a practice fire drill by demonstrating the correct procedure to follow when the fire alarm is activated.

2.3I have reported potential health and safety risk by filling out a debriefing form. These are done after an unusual event has happened to make others aware of unusual event and help make action plans in the future to reduce risk if these events happen again. These debriefing forms have been bought up in individual meeting with my senior managers and we talk about the event. In the meeting it will be discussed if and action needs to be take. In cases where it was been agreed that procedures in place aren’t sufficient to deal with the event procedures have been changed then monitored to make sure that they are suitable to deal with the event if it was to happen again. 2.4I have used risk assessments to help plan a day trip for a service user. I made a schedule of the activities the service user wish to take part in, then looked at how they would be able to travel to the destination and what activities would be undertaken and the environment in which they were taking place. I then put this information on to a sheet and assessed each action and the potential risks and hazards involved and what could be done to reduce or avoid them. 2.5One way I have reduced the potential of risks and hazards at work was to wait for a service user to leave the house before using a steam cleaner in his room. I have also put up wet floor signs when mopping and will wait for the house to be as quiet as possible before starting to reduce slipping hazards.

2.6I have accessed additional support relating to health and safety before for the key policies files which are stored in the office. 3.1Accidents could include common one such as slips, trips and falls. Others accidents could be cuts or burns common to kitchen environments. Head or back injuries are other examples of accidents that can happen in a health and social care work place, these can often occur when helping service users in times of distress. Sudden illness may happen at work may include strokes, heart attacks or asthma attacks. 3.2In the event of an accident or sudden illness the first person on the scene should make the area safe if it possible. A first aider should be found and once the situation has be assessed the relevant emergency services should be contacted if needed. Once the situation has been stabilised an accident form should also be completed by the person who has had the accident or be filled out on the behalf if they can’t do so themselves.

4.1When working with a service user it is important to promote good personal hygiene, such as washing hands before preparing food or after using the toilet. It is also important to fill in the infection control file to keep a check on what has been clean or needs to be cleaned. Also only use paper towels once when wiping down surfaces and separate ones for each door handle. Avoid coming in to work when ill to reduce the spread of the illness. Also make sure that anyone who prepare or works with food has had food hygiene training. 4.2I start by wetting my hands, if my hands are particularly soiled I will apply an appropriate specialist hand cleanser directly to the skin before wetting. I then will apply soap to my hands. Then clean my hands in the following stages. Rub hands palm to palm, rub palm over back of hand fingers interlaced on each hand, Palm to palm fingers interlaced, Fingers interlocked into palms, Rotational rubbing of thumb clasped into palm, Rotational rubbing of clasped fingers into palm. I then make sure my hands are thoroughly dried with clean paper towels.

4.3I ensure that I don’t pose a risk to others with my own health and hygiene by making sure that I am healthy enough to complete any task I undertaker safely. I also make sure that I wash my hands before preparing food and before and after helping a service user with self-care. I will also make sure I wear the correct clothing when performing these actions. I will covering my hand when coughing and use tissues when I sneezing or wash my hands if a tissue isn’t to hand. I will also stay out of work when ill to avoid spreading any infections. 5.12. Manual Handling Operations Regulations 1992 (MHOR) (as amended 2002) The main points of The Manual handling Operations Regulations 1992 are as follows to reduce the risk of injury as far as is reasonably practicable, avoid hazardous manual handling operations so far as is reasonably practicable, assess any hazardous manual handling operations that cannot be avoided. The primary objective of PUWER 98 is to ensure that work equipment should not result in health and safety risks, regardless of its age, condition or origin. Lifting Operations and Lifting Equipment Regulations 1998 (LOLER) requires that all equipment used for lifting is fit for purpose, appropriate for the task, suitably marked and, in many cases, subject to statutory periodic ‘thorough examination’.

Records must be kept of all thorough examinations and any defects found must be reported to both the person responsible for the equipment and the relevant enforcing authority. 5.2There are four main principles to keep in mind when moving and handling. It is important to keep your spine in line, maintaining a natural posture. Adopt a comfortable wide stance to give a stable base. Keep the load close to your vertical centre of gravity. Finally use the large legs and buttock muscles to lift during any manual lifting activity. The acronym TILE is also helpful. This is Task, Individual, Load and Environment. 5.3I move and handle objects safely by following the principles and ensuring the load is not too heavy, that the route is clear, I hold it close to me with a straight back and bent legs. If a load is too heavy for me to move by myself I will seek help and work with another colleague to move the object. 6.1There are a number of substances that are hazardous to health that can be found in a health and social care environment. These can include cleaning products such as bleach or chorine that such be clearly labelled and stored away safely. Other hazardous substances could include human waste. Food that is past its best before date or stored incorrectly could be classed as hazardous.

Other could be found as part of the building such as asbestos. 6.2When I store hazardous substances such as bleach and chlorine tablets I make sure I follow COSHH regulations and store the said chemicals in the designated area. I will wear rubber gloves when I handle any hazardous substances, an example would be when using chlorine tablets and placing them in to a mop bucket. An example of when I disposal of hazardous substances at work would be when I take out used wipes and pads. I will place these in a bag using gloves then seal the bag and take them to a yellow bin and then dispose of the gloves in the bin aswell. 7.1Practices to prevent fires starting include switching off any electrical equipment that is not in use. Any cooking is monitored and not left unattended. To prevent the spread of fire there are fire doors which should remain closed when not being used and never wedged open. 7.2I prevent fire from starting by making sure that when not in use electrical items are turn off. I will also make sure that there aren’t lots of in extensions socks on a mains plug socket. When cooking I will not leave the area unattended to monitor the food and prevent burning and a possible fire hazard. I will also make sure the hob is clean and the surrounding area is clear of obstructions.

Also I will make sure the area not rags above sources of heat and remove and rags if so. Also avoid over filling dryers and clean out lint catcher regularly. 7.3When a fire is discovered the alarm should be raised then everyone should be evacuated from the building and make their way through the nearest fire exit to the designated fire assemble point. The emergency services should be alerted and the on call team notified. A register should be taken to make sure everyone who was in the building at the time is accounted for. 7.4I make sure when moving items around the property that they don’t obstruct evacuation routes. When I find routes are blocked I will remove the obstructions or ask someone else to do so and make sure the route is clear and save to use. I also check that the doors are functioning correctly and can be opened with easy.

8.1When I person I do not know wishes to enter the property I will ask for the names and the propose of their visit. I will then ask to see some form of identity, if I am satisfied I will grant them entry and ask the person to enter their details in to the visitors sign in book. Any person who wishes to access information will again ask them for their names and the reason they wish to have the information. After seeing some identification I will gain them access. If I were to have any doubts on either of the above I would seek help form a senior team member. 8.2To protect my own security and the security of others I would alert people if there are unknown people on the property grounds and ask said person to provide identification. I would also make sure that dangerous items such as knifes and scissors are all accounted for and stored away safely. 8.3When talking about staff or visitors to the premise it is important that they aware of the own whereabouts so that hazardous can be pointed out and avoid.

Also they can also be made aware of the nearest fire exits in case of emergency. For service users it is important that they are made aware of the environment they are in, such as a kitchen or by a road side so staff can help them manage the risks of being in the environment. 9.1Common signs of stress can include symptoms such as headaches, trouble sleeping such as irregular sleeping patterns, muscle pains and a reduced concentration span. 9.2Signs of stress in myself would include trouble sleeping, smoking and trouble being patient with people. 9.3Factors that trigger stress for me are missing deadlines, not taking enough time to relax and being uncertain about my job security.

9.4 There are many strategies for people to manage their stress. Eating and drinking can help, a healthy diet and avoiding drinking too much caffeine or alcohol can help people deal with stress. Another way to help reduce stress is to get 6 to 8 hours sleep each day. Exercise has also been link to reducing stress, breathing exercises can help people who are stress. Each of these has there pro’s and con’s. Some while getting enough sleep can help reduce stress, stress can cause people to have trouble getting to sleep. Eating healthy is a good way to feel good which can help. Exercise can work well but people may not be able to find time to do it. Breathing exercises can be helpful and could be done anywhere and don’t take much time to perform.

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Promote And Implement Health And Safety in a Health/Social Care Setting. (2016, Sep 11). Retrieved from

Promote And Implement Health And Safety in a Health/Social Care Setting

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