To ensure that their own health and hygiene not pose a risk to service usersand colleagues,To ensure effective hand washing is carried out when working with serviceusers, giving personal care, handling/preparing food,To ensure they use protective clothing provided when needed andappropriate.
Making sure employees are aware of the health and safety aspects of theirwork (e.g. posting information on notice boards, keeping an information filesuch as COSHH, training, and providing supervision), The need to keep records in relation to infection control using appropriatedocumentation, To ensure that the relevant standards, policies and guidelines are availablewithin the workplace.
The Health and Safety at Work Act 1974 and Management of Health and Safety at Work Regulations 1999,Both employers and employees are responsible for their own actions in theWork place. All reasonable steps should be taken when carrying out your work duties and all staff should have adequate health and safety training, and measures should be taken to ensure that policies and procedures are in place and adhered to.For example, it is the employers’ responsibility to provide adequate protectiveequipment and the employee’s responsibility to use it appropriately.Reporting Injuries Diseases and Dangerous Occurrence Regulations (RIDDOR)1995.
Local and organisational policies relevant to the prevention and control of infection are The Public Health (control of disease) Act 1984, Social Care Act,
the NICE guidelines and also the companies policies and procedures that relate to infection prevention and control.
Procedures and systems relevant to the prevention and control of infection are following companies policies and procedures which relate to correct hand washing procedure, wearing correct PPE for example gloves, aprons and protective clothing, the correct disposal of waste and using the correct cleaning equipment when cleaning spillages, surfaces, equipment etc.
Individual - Short or long term illness, secondary conditions or further complications, depression, loss of trust in setting, death.Organisation - sanctions, loss of reputation and trust, closure, prosecution.Environment - distress of staff, individuals and families, unsettled atmosphere though loss of trust, disruption e.g. through an investigation and inspection or decontamination.
A probability or threat of damage, injury, liability, loss, or any other negative occurrence that is caused by external or internal vulnerabilities, and that may be avoided through cautionary action.
Potential risks of infection - becoming ill from infectious illnesses through inhaling droplets (if the patient/client has flu); ingesting faecal material through not washing hands thoroughly after cleaning an incontinent patient; food poisoning from poorly stored or prepared food; needle stick injuries and eye splashes of infected material.
Risk Assessment is part of Risk Management, a formalized process for ensuring that organizations do not expose people to unacceptable risk, ensuring all staff has had training and up keeping of their skills.
Identify the hazards,Decide who might be harmed and how,Evaluate the risks and decide on precaution,Record your findings and implement them,Review your assessment and update if necessary. 4.4
Risk assessments are very important as they form an integral part of a good occupational health and safety management plan. They help to:Create awareness of hazards and risks.Identify who may be at risk (employees, cleaners, visitors, contractors, the public, etc).Determine if existing control measures are adequate or if more should be done.Prevent injuries or illnesses when done at the design or planning stage.Prioritize hazards and control measures.
Gloves,Aprons and Gowns,Face, mouth, eye protection, e.g. surgical masks/goggles,Footwear....
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