1.1 Legislation relating to health and safety in a social care setting are: Health and Safety at work Act 1974
Management of health and safety at work regulation 1999
Health and Safety (first aid) Regulations 1981.
Reporting of injuries diseases and dangerous occurrences regulations 1995(RIDDOR) Control of substances hazardous to health regulations 2002 (COSHH) 1.2 To ensure the health, safety and welfare of people at work. To protect others from risks arising from the activities of people at work. To control the use and storage of dangerous substances.
To control the emission into the atmosphere of noxious or offensive substances. 1.3 The main health and safety responsibility for a social care worker is to take reasonable care not to put other people including employees and members of the public at risk by what you do or not do at work. Make sure you have had all the correct training and you understand and follow your organisations health and safety policies. Report any injuries or illnesses you suffer as a result of doing your job.
Do not interfere with or misuse anything that has been provided for your health, safety or welfare. Do not undertake any health and safety tasks that you have not been trained for. Employer’s responsibilities are to provide a safe work place.
Give information on health and safety. Provide free training on health and safety. Make sure you can enter and leave your work place safely. Individual’s responsibilities are to follow the health and safety advice that was given to them. Cooperate with you to use appropriate equipment safely.
Take reasonable care of their own health and safety. 1.4 Situations which the responsibility of health and safety lies with the individual when the individual does not comply with assessments and procedures. They do not take reasonable care of their own or others safety.
1.5 Tasks that cannot be carried out without training relating to health and safety are, moving and handling, administering medication. 1.6 Information on health and safety and legislation including advice and support can be found on the health and safety executive’s website www.hse.gov.uk 2.1 It is important to assess health and safety risks so that you can prevent any danger happening to yourself, other staff or the service user. You can do this by carrying out a risk assessment of the situation.
2.2 The health and Safety risk assessment is completed by the manager when they initially visit the service user. There is a scoring system that is used and this identifies any risks. This risk assessment is then kept in the service users personal file that staff have access to. 2.3 If you identify a potential health and safety risk then you need to stop what you are doing and address it. You should never put the service user or yourself at risk or danger . 2.4 An individual still has the right to take the risk if they want to. A risk assessment can be can be used to advise them of the dangers and risks involved. It could also highlight something they hadn’t thought of. It can also be used to reduce the risk and make as safe as possible.
2.5 You can promote Health and safety at work within the social care setting by making sure all staff are fully trained and qualified. Have regular staff meetings to discuss any hazards you have noticed. Make sure everyday risk assessments are carried out. 3.1 An individual could slip or trip. They could burn themselves with hot water or drink. Sickness diarrhoea, colds and flu’s. 3.2 If an accident or sudden illness should occur then you should contact your supervisor to advise them of the situation. Follow your companys procedures. If needed call for doctor or ambulance. Complete an incident form to record what’s happened. And if required contact the next of kin. 3.3 First aid should only be carried out by a qualified first aider as you might cause more harm or damage to the injured person. 3.4 If first aid is not administered then the patient can suffer severe complications, worse injuries or death before the paramedics can get there. Also, in the workplace, a designated first aider who refuses to help somebody (unless it would be unsafe to do so) can be brought up on disciplinary or even legal charges for negligence.
4.1 The routes by which an infection can get into the body is by touch air-bourne and bodily fluids. You can prevent this by washing your hands, having good personal hygiene and keeping your surroundings clean. 4.2 Hand hygiene- wash your hands thoroughly under warm water and put soap on the palm on the hand. Rub your hands together to make them lather. Rub palm of one hand along the back of the other and along the fingers then repeat with other hand. Rub in between each of your fingers on both hands and around your thumbs and nails. Rinse off soap and with clean water then dry thoroughly. If preformed correctly this should take around 15-30 seconds. Own Personal Hygiene- By making sure your nails hair and body are clean every day. Always wear clean clothing and the correct protective aprons when required. Encourage the individual to shower or wash regular. Change their clothing regularly. Encourage them to keep their home as clean and tidy as possible.
4.3 Different types of Personal Protective equipment (PPE) are gloves, aprons, masks. You have to wear gloves to stop any cross infection. Aprons to protect clothing and masks to prevent air-bourne virus’s. 4.4 In my role I keep my hands clean. Always wash them after preparing food and toileting and wearing gloves. 5.1 Legislation that relates to moving and handling is the Manual Handling Operations Regulations 1992 (known as MHOR) is designed specifically to eliminate or reduce a manual handling risk to an acceptable. Lifting operations and Lifting Equipment Regulations 1998 (known as LOLER)-This has specific requirements relating to equipment at work which is used to lift and lower people. It requires an employer to ensure that lifting equipment is installed to prevent risk or injury. Provision and Use of Work Equipment Regulations 1998 (known as PUWER) this ensures that the equipment the employer provides is suitable for the intention and safe for use. Only used by people who are trained to use it and maintained in a safe condition. The Workplace Regulations 1992 (health, safety and welfare) (known as WHSWR) ensures employers provide suitable working conditions for employees.
5.2 Principles for safe moving and handling are think before lift/handle by planning it, adopt a stable position feet should be apart with one leg slightly forward to maintain balance. Start in a good posture, slight bending of back hips and knees. Avoid twisting your back or leaning sideways especially when back is bent. Move smoothly, the load should never be jerked. Put down then adjust. 5.3 Sometimes when assisting someone to move you might need additional support for example a second or third member of staff to assist. Especially if the person is resistant to help. You also need to have two members of staff when hoisting. 5.4 You need to specialist training before assisting, moving and handling as you could cause an injury to yourself, work colleague or service user. 6.1 You need specialist training before assisting and moving an individual so you do not cause any injury to them and so you also know the correct way you should support a person to move.
6.2 If you assist or move someone without specialist training then you are putting yourself and them at risk. You could cause them injury to their arm, shoulders or back. 6.3 You need to always follow an individual’s care plan no matter what. The care plan has been completed after risk assessments have been carried out therefore it states what assistance the service users needs. You need to always talk to the service user and inform them of what you are doing and what will be happening next when you are assisting to move them. They need to feel safe with you and trust you to assist them. 7.1 Hazardous substances that could be found in our place of work and cleaning materials for example bleach. 7.2 Safe practices for storing hazardous substances is to make sure the room is well ventilated. That you are not storing more than you are allowed to. Make sure you have checked there is no fire risk. When using hazardous substances you need to wear personal protective clothing. Always work from dirtiest area when cleaning up spillages. Use warning signs when needed. When disposing of hazardous substances biological waste must be incinerated. It needs to be disposed of in yellow or orange bags. It also needs to be disposed of separate from household waste.
7.3 The dangers associated with not following these safe practices are cross infection, fire risks and spilages. 8.1 To prevent a fire all washing and tumble drying needs to be completed during the day. It is also recommended not to leave any electrical appliances on over night as people are in bed, and will be harder to raise the alarm. Also encourage services users to have a free home check for smoke alarms and advice about fire risks. To prevent gas leaks make sure all gas cookers and fires are turned off safely and correctly. To prevent floods always checked that taps are shut off and washing machines are working correctly and not leaking. To prevent intruding always check that house is secure when leaving, especially at night time. Check all doors are locked and windows closed To prevent a security breach if person has a key safe never disclose it to anyone or write it down. Always keep your paperwork on you and never leave in a place like your car.
8.3 One way to encourage others to adhere to environmental safety procedures is to explain why the procedures are in place. Often if a person knows why something should be done, they are more likely to follow the rules 8.4 You need to have an emergency plan in place to deal with unforeseen incidents so that if an incident happens no one panics. If the service user has an accident then you need to keep them calm. If you know the correct procedures then you will remain calm which will help deal with the situation. 9.1 Common signs of stress are poor concentration, over sensitivity, insomnia, forgetfulness, negativity, tiredness. 9.2Circumstances that can trigger stress are repetition, loneliness, and financial problems, poor communication at all levels.
9.3 You can manage stress by slowing down and doing one thing at a time. Take up a new hobby, don’t clock watch, take up some exercise. 10.2 Medication must only be handled after you have completed the Medication awareness course as you will learn on the course how to complete paper work eg: MARS Charts and re-ordering medication. This is also for insurance purposes and meet’s UKHCA and department of health guidelines. 10.3 Handling medication without training can be dangerous. You will not be insured to handle the medication or give it to the client. You will not know the correct way to document what medication you have given. 11.1 Always wash hands before and after handling meat. All equipment and surfaces used for meat should be disinfected after use. Keep raw and cooked food separately. Always have hair tied back. Report any illness to your manager.
11.2 When storing food, you need to rotate the stock by putting the new items to the back of the cupboard or fridge. Always ensure fridge is kept clean and freezer regularly defrosted. To maximise hygiene when handling food always make sure you wash hands prior to touching food and after handling meat and clean surfaces. Dispose of food by putting in correct bin. If it something the client has asked you to dispose of but doesn’t need to be, then record in service record book in case of any confusion. 11.3 The consequences of not following the food and safety standards are causing your service user food poisoning, sickness and diarrhoea. Stomach cramps dehydration. All of this could cause them to be admitted to hospital.