Knowledge Workbook 3

8/2/2019 Knowledge Workbook 3

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NVQ Health and Social Care

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Under the Health and Safety at Work Act 1974, the employer, the employee, andwhere appropriate, the service users you support have a responsibility to ensuresafety is maintained in the workplace. So if you see something dangerous, put itright, or report it. Common areas where accidents can happen are:

Bathing

Although you will aim to give personal carein an individual manner as possible, youmust always remember that safety isparamount.

For instance, a service user may wish to be

left in the bathroom alone. You shouldsupport this as long as it is safe to do so.Your manager will give you guidance on this.

Also bathing in too hot water can causescalding. In residential settings each bath isfitted with a device that ensures watercomes out of the hot tap at less than 43C.However each bath has a thermometer foryou to ensure the bath is not too hot beforethe service user gets in (most people like

baths at about 39C, but check with theservice user), but bath water must never behotter than 43C). In other settings this maynot be relevant or appropriate.

Accident Books

There are two accident books in the organisation for and

It is important that you record each accident that happens to you or that you witness.The books are reviewed by the management team and help to prevent futureaccidents occurring. Your mentor will show you where the books are kept and howto fill them in.

ServiceUsers

Staff

Two elderly women died inseparate scalding accidentswhile in the care of a council'ssocial work department it

emerged yesterday.The deaths of the women haveprompted the council toimprove safety measures in itscare and service users homes.It is understood that onewoman, aged 100, got up in thenight to use the lavatory in heren-suite room (in a care home)and stumbled into the bath.

While trying to get out sheaccidentally turned on the hotwater tap and was scalded. The

Hints

Find your organisations accident/incident book and the policy and procedures about recording

and reporting of accidents and incidents.
http://www.thescotsman.co.uk/


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3.3 Fire Safety

It is important that you understand how toprevent a fire and what to do in the eventof a fire.

Fire Prevention

Smoking / Naked flames

An obvious cause of a fire is a carelessly discarded cigarette. Find out what yourpolicy is on service user and staff smoking within the building and surrounding areas

HousekeepingEmpty boxes, litter etc can assist a fire spread. So always ensure that empty boxesare discarded safely outside the building, and clutter, particularly in corridors is keptto a minimum.

Fire doorsDoors should be kept closed at all times, unless they are fitted withautomatic door release system linked to the fire alarm system. Doors

should never be blocked or wedged open, this can result in a 5,000fine from the Health and Safety Executive.

Fire exitsIn the event of fire it is essential that service users and staff can exit thebuilding without obstacles. Never allow anything to obstruct a fire exit. Fire exits areclearly marked and are generally doors leading to outside from the building.

You will receive training in how to respond to a fire and what to do on hearing the firealarm.

Typical examples of evidence that you can upload to your E-Portfolio can include the

following:

1. Write a reflective account on how the training you have received assisted in an emergency/drill

Make sure it is something that you have done and give times and examples

2. Scan or photograph the organisations policy and procedures signage and emergency exits

3. Read and upload the Fire Safety Policy within your Organisation


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3.4 Emergency First Aid

The following is a brief guide to how to handle emergency first aid situations.

If you are present or come across a situation that

you think requires first aid attention, then follow the

following steps.

1. Assess the situation do not put yourself in danger

2. Make the area safe

3. Send for or go and get the person in charge do not delay

You will receive training in how to respond to a firstaid situation and this should be refreshed every year

You must not administer first aid unless you havebeen trained.


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3.5 Infection Prevention and Control

Safe Food Handling

This section is advice given to people whoprepare food. You may be required to beinvolved in food preparation in your role as acarer You will need to have an understandingof the principles of safe food handling.

Safe Food handling can be brokendown into these four key areas.

Cleaning

Effective cleaning is essential to get rid of harmful bacteria in the kitchen and to stopthem spreading. Often bacteria can collect in places that you might not expect. Butanything that is touched by food or peoples hands could be covered in bacteria. In manyfood businesses the bacteria hotspots include:

Fridge/freezer handles Tap handles Work surfaces Chopping boards Bin lids

The grim truth aboutfood poisoning

There are millions of cases offood poisoning every year in

the UK

Food poisoning occurs when people eat

food that has been contaminated with

harmful germs (particularly bacteria andviruses) or toxins (poisonous substances).

Bacteria need warmth and moisture to

grow. They reproduce by dividing

themselves, so one bacterium becomes two

and then two become four and so on. In theright conditions one bacterium could

become several million in 8 hours and

thousands of millions in 12 hours (see

above).

This means that if a food is contaminatedwith a small number of bacteria and youleave it out of the fridge overnight it could

be seriously contaminated by the next day.

Then just one mouthful could make

someone ill. If you put food in the fridge it

will stop bacteria from multiplying.

Since you cant see, taste or smell bacteria,the only way that you can be sure that food

is safe is to follow good hygiene at all

times.

Cloths used to clean dishes and surfaces, andtea towels, can also spread bacteria. Make sureyou wash and dry them thoroughly and replace

them regularly, particularly when they are wornor damaged. Use paper towels or disposablecloths wherever possible.


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Can OpenersCooking

Thorough cooking is very important because it kills harmful bacteria in food. If bacteriasurvive in food because it isnt cooked properly, it could make ourservice users ill.

Simple guidelines like you would use athome can help to ensure food is safelycooked.

Only serve properly cooked food Serve food straight after it has been

cooked or reheated. Inspect the food you are serving.

Make sure it is piping hot all the waythrough and that meat juices runclear.

Chilling

Some foods need to be kept chilled to keep them safe, for example food with a Use bydate, food that you have cooked and wont serve immediately, or other ready-to-eat food

such as prepared salads. If these foods are not properly chilled, bacteria can grow andmake people ill. Freezers need to be kept between -22 to -18C and fridges need to bekept between 0-5C.

Cross-Contamination

Cross-contamination is when bacteria spread between food, surfaces or equipment. It'smost likely to happen when

raw food touches (or drips onto) other foodraw food touches (or drips onto) equipment or surfacespeople touch raw food with their hands

So, if raw meat drips onto a cake in the fridge, bacteria will spread from the meat to thecake.

What Temperatureshould I serve food?


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If you cut raw meat on a chopping board, bacteria will spread from the meat to the board

and knife. If you then use the same board and knife (without washing them thoroughly)to chop a cucumber, the bacteria will spread from the board and knife to the cucumber.Hands can also spread bacteria. If you touch raw food and dont wash your handsthoroughly you can spread bacteria to other things you touch.

By avoiding cross-contamination, you can stop bacteria spreading.How to check

Supervise cleaning and food handling

Check that raw and ready-to-eat foods are kept apart when they are stored,

prepared and displayed. Make sure that your staff know how to avoid cross-contamination.

Infection Control

Infection control is about controlling the spreadof communicable diseases between serviceusers, staff and visitors. Our service users areparticularly vulnerable to infection, and as such

we need to be extra careful.

What you need to do

Keep raw and ready-to-eat foods separate and store correctly Clean surfaces and equipment thoroughly before you start to prepare food and

after they have been used with raw food Wash your hands thoroughly after touching raw food Cover cuts and boils Wear protective clothing Cover hair Use separate utensils for raw and cooked foods Wash raw meat, vegetables, fruit and rice Let your manager know when you are unwell

Infection can be spread through

o Physical

o Airborne sneezing / coughing

o Contact with bodily fluidso Eating contaminated food


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A stomach bug introduced to a care setting can quickly spread to service users and staff,making staff go off sick and making service users care needs increase. So it is vital thatyou are aware of the importance of limiting the control of infection.

There are simple guidelines that you should follow to limit the spread of infection.

Hand washing

Always wash your hands after going to the toilet or afterhelping one service user

Step 1Wet your hands thoroughly under warmrunning water and squirt liquid soap onto the palm of one hand

Step 2Rub your hands together to make lather

Step 3Rub the palm of one hand along the back of the other and along the fingers.Then repeat with the other hand

Step 4Rub in between each of your fingers on both hands and round your thumbs

Step 5Rinse off the soap with clean water

Step 6Dry hands thoroughly on a disposable towel


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Protective equipment

Always wear personal protective equipment

when giving care, and also when in the kitchen.Dispose of gloves and aprons between serviceusers according to your organisations policy.

Masks are generally only worn when there is arisk of air-borne infection.

Laundry

.

Staff Sickness

If you have suffered from a communicable illness, you should not come to work until youhave been given the all clear from your doctor. This includes an illness you may havesuffered when on holiday (especially abroad).

Never wear the same apron that you have used to protect yourselfwhen giving care, in the kitchen

Laundry RulesKeep

Whites, Coloured &WoollensIn separate washes

Read the labels of clothes forlaundry information

and NEVER try to launderclothes marked for

Dry Cleaning

Find out how your organisationdeals with the laundry
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3.6 Medication

Most of the service users in our care take medication of onedescription or another.

Some medication is given to reduce the symptoms of a long termillness (ie Parkinsons Disease, or diabetes) while othermedication is prescribed to remedy a short term problem (chestinfection or headache).

Only the doctor can prescribe medication.

Service users who can manage their own medication safely areencouraged to do so.

Others are given assistance in the storage and giving of daily

medication.

3.7 Security

Violence

From Service UsersYou should be awareof how to deal withviolence from serviceuserswhether towards:

Until you have received appropriate training you are not permittedto assist in the giving of medication.

OtherserviceUsers

Otherstaff

You


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Each situation is different but always remember if a service user is violent towards you:

Intruders

Residential settings may have an open policy for visiting, and you will often see peoplewho you do not recognise. In some services you and others may need a security codeto get in.

Do not just let a stranger walk around the building, ensure they haveproper business to be in the building, and if in any doubt accompany

them, until they leave the premises.

If you meet someone who you think should not be in the building,smile and politely ask them if you can help. If they say NO thenask who they are and what they are doing?. If they are visiting and

you dont know them they will be assured that the person they are visiting is in a secureplace.

Never give the door/key codes to anyone who has no proper business in the building. If

in doubt, ask a senior member of staff if they should be given the code.

Missing Persons

For the safety of service users it is important you know their whereabouts at all times.The location of service users and any appointments, outings etc will be communicatedduring the handover at the beginning of your shift.

Any apparently missing service user must be reported to the person in charge withoutdelay. In the event of a missing service user you should follow the Missing Persons

Policy.

Additional Reading:You should now read the Missing Persons Policy within your Organisation

NEVER RETALIATE WALK AWAY GET HELP


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QUESTIONS

3.1 Maintain Safety at Work

What could be a risk in your work environment?Slip- wet or slippery floors, wearing the wrong type of footwear.

Links to Unit32/42 UPK

Trips- trailing cables and wires, worn carpets ,rugs and mats placed ina wrong place, obstructions and things left lying around the floor. Floorsurfaces that are holed, cracked, uneven or damaged.

Falls- using chairs instead of stepladders or proper foot stools, stairsthat are damaged.

Shock- loose wiring

What should you do if you identify a risk?Make a note of any existing precautions that are in place to controlthose hazards.

Links to Unit32/42 UPK

2,3

Think about a situation that may be a risk to you, discuss this with your manager.Look at the workplace policy on violence.

Describe two situations that would require utilities services to be disconnected and whowould you inform?

1 I went to the kitchen to make cup of tea for the visitors, then I smell agas leaking from cooking appliances.

Links to Unit /UPK

Inform: the manager

2 Noticed a damaged socket, plugs and cables Links to Unit /UPK


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Inform: the manager


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List as many potential hazardous substances as you can.

Liquid- cleaning chemical Vapours

Dust- lead and asbestos Mists

Fumes- industrial chemical Biological agents

Gases- carbon monoxide

Living organism-fungal, spores

What are the hazardous substances kept in your workplace and how are they storedsafely?

Medications, bleach, disinfectant, cream cleaner, cleaner sanitizer, automatic rinse aid,antibacterial hand wash, machine carpet cleaner, urine neutraliser, kitchen cleaner,bactericidal cleaner and hygienic hand rub. They are all placed in a locked cupboard.

Ensure you are familiar with the COSHH regulations.

List products that should be stored securely in a locked cupboard under COSHHRegulations (unless you are working in a service users home). Links to Unit / PC / UPK

Medications ,bleach, disinfectant, cream cleaner, cleaner sanitizer, automatic rinse aid,antibacterial hand wash, machine carpet cleaner, urine neutraliser, kitchen cleaner,bactericidal cleaner and hygienic hand rub.


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3.2 Moving and Handling

Find the Health and Safety policy in your organisation, look at the section relating tomoving and handling. Discuss with your manager current legislation that underpins

moving and handling tasks. What are the key points in the policy that affect your workrole?

To avoid hazardous manual handling operations.Reduce the number of lifting and manual handling related injuries which cause sufferingto staff within the home.Assessing the needs of staff members and ensuring to receive adequate training inrelation to job description.Provision of appropriate equipment (e.g. hoist) and instructions on their use.

Note when you will be attending a moving and handling training course:

I attended a Manual Handling Refresher Training last May 17,2010

What is the purpose of a risk assessment when moving and handling?

It serve as a guide to identify risk, how they can be reduce and whether or not it is safefor the procedure to be carried out.Provide the care worker with measures necessary to remove or reduce the risk of injuryduring manual handling.


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Look at several risk assessments with your manager so you have an idea of therecording process.

Who carries out the risk assessments within your organisation?

The Manager

DEMONSTRATE THE PRINCIPLES OF CORRECT MOVING AND HANDLING.

3.3 Fire Safety

Outline the procedures in your workplace that are in place to prevent fire?

Keep the fire doors closed at all times.

Fire exit doors should be clear.

No smoking inside the home.

Ensure that empty boxes are discarded safely outside the home

What is the procedure in the event of fire?Raise the alarm, dial 999

Ensure that everyone is safe and out of the danger area.

If it is safe to do ,attack the fire with correct extinguisher.

Go to the fire assembly point.

Do not return to the building for any reason.


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CARRY OUT SEVERAL FIRE PROCEDURES WITH YOUR MANAGER TO CONFIRMYOU HAVE A THOROUGH UNDERSTANDING.

A direct observation or expert witness testimony will also be required to assess this area.

3.4 Emergency First Aid

Discuss with your manager your knowledge and experience in dealing with healthemergencies.

Identify what you have been trained to do.Inform the manager and senior staff

Links to Unit /UPK

Dial 999- when calling an ambulance try to keep calm and give clearly all

the details being asked.

4c

What is the single most important thing an untrained worker can do in ahealth emergency?

Links to Unit /UPK

Summon help as quickly as possible 4c

What health emergencies may occur in your workplace?Severe bleeding, cardiac arrest, shock, loss of consciousness, epileptic

seizure, choking, difficulty in breathing, fractures, burns and scalds,poisoning and electrical injuries.

Links to Unit /UPK

Note when you will be attending a first aid course:I attended a First Aid Awareness last February 19,2009

Links to Unit /UPK


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In the event of an emergency occurring, what action would you take ifyou were alone?

Links to Unit /UPK

Summon help as quickly as possible, dial 999

Who is or who are the Qualified and Appointed First Aider(s) in yourworkplace?

Links to Unit /UPK

Manager- Vega Narainen

Deputy manager- Tracy Louise Scott

Team leader- Silvana Narainen Senior carer- Ega Narainen

3.5 Infection Control

What infection risks are likely in your work environment?

Cross- infection, wound infection, conjunctivitis

Links to Unit /

UPK

How can infection be spread?Airborne the infection is carried by the air, such as the chicken poxvirusDroplet spread infectious droplets of moisture are breathed or

coughed out and settle on surfaces, where they can be transferred topeoples handsDirect and indirect contact by touching someone who already has an

infection or by using dirty equipment.

Links to Unit /UPK

What procedures can you take to prevent infection from spreading?Wear suitable, clean protective clothing.

Links to Unit /UPK


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Washing your hand properly.

Let the manager know when your unwell

Keep the workplace clean all the time.

Cover cuts and boils.

Discuss your responsibility in relation to food preparation in your organisation.

What are the potential hazards to health and safety associated withfood handling and its preparation?

Links to Unit /UPK

Physical hazards- broken glass or packaging materials, fragments ofshell or bone, parts of machinery, jewellery, hair and fingernails, dust

and dirt, bodies of pests.Chemical hazards- industrial or agricultural products in the food chain,cleaning chemicals used in food premises, dissolved metals frominappropriate use of metal containers.Biological hazards- bacteria that can cause illness or spoil food,viruses, fungi such as mould and yeast, naturally occurring poisons andmicroscopic parasites.

What personal precautions do you need to take to make sure you are

hygienic?Keep yourself clean and tidy -take a bath or shower everyday and puton protective clothing before entering a food area.

Links to Unit /

UPK

Make sure that hands are clean at all times- wash your hands properly

Keep your hair covered- wear a hat or head covering. If hair is long itmust be tied up or clipped back so it cannot hang loose outside thehead covering.

Never dry your hands on your clothing or on cleaning cloths such aswiping, drying or service cloths.

Never pick your nose, or wipe your nose on a sleeve.Never cough or sneeze over food.Never spit.

What protective equipment will you wear inyour job role

When do you need to wear it?

Gloves When you will have contact with bodyfluids(body waste, blood, mucus, sputum,

sweat or vomit)or when you have anycontact with anyone with rash , pressure


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sore, wound, bleeding, or any broken skin.

Plastic apron When there is any procedure which involvesbodily contact or is likely to deal with body

waste or product.

Your manager may wish to observe you and check you are taking steps to preventinfection.

3.6 Medication

Discuss and locate the medication policy with your manager. Links to Unit / PC / UPK

What are your responsibilities relating to medication and health caretasks in your workplace?

Links to Unit /UPK

Check that medicines is given to the right person, right medicine, rightdose, right time and right route.

Make sure they swallow their medicine properly before you sign.

Encourage them to sit upright when giving medicine.

Monitor the service users and their response to medications.Record when the person refuses the medicine.

Discuss with your manager if you should attend a medication course.

MEDICATION CAN ONLY BE ADMINISTERED BY A PERSON WHOHAS RECEIVED MEDICATION TRAINING.

3.7 Security

Why are security measures important to service users?Because its for their safety and protection, they have the right to be

secure. Security against intruders, security in respect of peoples privacyand decisions about unwanted visitors ,security against being abusedand security of property.

Links to Unit /UPK


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What security measures do you have in your workplace(s)?Security coded door, locked doors and visitors book

Links to Unit /UPK

What are the risks for you and service users if you do not follow thesecurity measures in place?

Strangers coming in the care home that cause will harm to the serviceusers and care worker.

Links to Unit /UPK

Lost valuable property for the service user.

Service user might be abuse.

What is acceptable proof of identity?Driving license, medical card, valid passport, last 2 months banksstatement., benefit book, marriage and birth certificate, wage slips

from current employer, and recently paid utility bills.

Links to Unit /UPK

What difficulties are you likely to experience working alone?No one to ask for help.

Links to Unit /UPK

Panicking

There would be delay in the work.

What can you do to reduce these problems?Extra staff to be employed

Links to Unit /UPK

What systems does your workplace have to support you?

Related training regarding safety measure in the care home.

Links to Unit /

UPK


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Information from manager, senior staff and colleagues.

Documents

Knowledge Workbook 3