Support individuals to manage continence
Support individuals to manage continence
1.1 – This can affect their sense of dignity and self-esteem and many people find it very hard to accept that they might need help from someone else in such an intimate area of their life. Incontinence can also affect someone’s day to day. Every day activities suddenly become a lot more challenging and many people get worried about leaving their own house.
Irritable bowel syndrome
Pelvic or anal surgeries
Inflammatory bowel disease
1.3 Some people may refuse treatment which will greatly benefit them to help manage their continence. Modesty is greatly valued in some religions and cultures which must be taken into consideration when caring for any individual.
1.4- Keep individuals covered up whenever possible.
Avoid entering a room while other staff are carrying out intimate and personal care. If it is unavoidable, knock and wait. Enable service users to wear clothing that is easy to take off and put on, and therefore promotes their independence. Allow time for service users to use the toilet in private
Consider developing systems to enable service users to take control of their intimate and personal care. A service user who is non-verbal may be able to ring a bell or press a buzzer next to their bed to alert staff when they need help. Allow service users to make choices as much as possible.
4.1 There’s such risks as for the individual such as, UTI’s, skin damage through soiled clothing, reaction to products. There is also risks to the person carrying out the care, such as, contamination of waste. Also there is a risk of loss of dignity and possible for the individual or accusations of abuse for the person carrying out the care and the individual. Unit 69
Meet food safety requirements when providing food and drink for individuals
1.1 Workers should be aware of and practice personal Hygiene – eg, hand washing. Food stored at correct temperature
Food stored in correct conditions – eg raw meat not contaminating cooked meat & veg Not using same utensils for raw meat and other foods
Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays
1.2 It is important to implement food safety measures when providing food and drink for individuals to reduce the risk of food poisoning, comply with health and safety legalisations and also sticking to the policies and procedures of the work place.
1.3 Personal protective clothing should be worn to protect food from contamination, such as, dust and hair
1.4 Surfaces, utensils and equipment must be cleaned in order to remove matter in which bacteria grows and preventing cross contamination.
1.5 The importance of clearing and disposing of food waste promptly and safely is to prevent pest hazards, preventing increasing the food poisoning bacteria, and reducing the risk of food decay.
1.6 The importance of storing different types of food and drink safely is to go by the use by or best before dates, reducing the risk of contamination of high risk foods. Make sure frozen foods, chilled, or dry foods are stored in the correct places to avoid food poisoning or spread of infection.
2.1 Hands must be washed before preparing any food, after the food is prepared or when swapping to prepare different kind of foods, such as raw meat.
3.1 Keep the surfaces or the preparation area clean at all times, make sure your hands are clean at all times and that your hair is covered up with something. Separate raw and cooked foods, cook foods for the appropriate amount of time to avoid food poisoning and wear the correct food protection clothing.
Causes and spread of infection
1.1 Bacteria is a single cell micro-organism that gets its nutrition from its surroundings and can only be seen under a microscope. Viruses – are disease producing agents far smaller than bacteria and are more difficult to destroy. Fungi –They are a plant but are different to green plants and spread by releasing spores into the environment. Parasites – an organism that feeds and is dependant of its host.
1.2 Bacteria – Lyme disease, Tuberculosis, tetanus, MRSA
Viruses – polio, Norovirus, common cold, flu, chicken pox
Fungi – tinea pinus, athletes foot, oral thrush
Parasites- worms, ticks, lice, mites
1.3Infection – is an invasion of a host organisms bodily tissues by a disease causing organism. Colonisation – is there when any one or more species crowd a specific area
1.4 Systemic infection – affects a number of organs or tissues or affects the whole body Localised infection – restricted to one organ system or area in the body
1.5Not wearing PPE such as disposable gloves, disposable aprons. Also not washing hands or disposing of clinical waste correctly.