• Hsc Assessment 2029
    Studymode HSC Assessment 2029 Meet food safety requirements when providing food and drink. Outcome 1 1. List potential hazards when preparing, serving, cleaning away or storing food and drink. Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water. ...
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  • Miss
    MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS 1. Understand the importance of food safety measures when providing food and drink for individuals 2.1. Identify potential food-safety hazards when preparing, serving, clearing away and storing food and drink A...
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  • Ic01
    and prevention in such settings. Credit 3 Level 2 Learning Outcomes 1. Understand roles and responsibilities in the prevention and control of infection. 2. Understand legislation and policies relating to prevention and control of infections 3. Understand systems and procedures relating...
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  • meet food and safety requirements when providing food and drink for individuals
    meet food and safety requirements when providing food and drink for individuals 1.1 food safety hazards when preparing, serving, storing and cleaning away food and drinks are of three types, namely, biological and chemical hazards. 1.2 this is important because it prevents food poisoning for...
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  • The Principals of Infection Prevention and Control Unit 25
    and prevention in such settings. Credit 3 Level 2 Learning Outcomes 1. Understand roles and responsibilities in the prevention and control of infection. 2. Understand legislation and policies relating to prevention and control of infections 3. Understand systems and procedures relating...
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  • Miss
    number: Meet food safety requirements when providing food and drink for individuals HSC 2029 2 2 15 T/601/9450 Unit purpose and aim This unit is aimed at those working in a wide range of settings. It provides the learner with the knowledge and skills required to meet food safety requirements when preparing...
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  • Original Thesis
    reduce risks for morbidity and mortality in patients and care givers at all levels. Basic principles of infection prevention are simple and include personal hygiene and hand washing. Nurses share responsibility with other health care personnel for infection risk reduction in patients across entire continuum...
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  • Unit 4222-264 the Principles of Infection Prevention and Control (Ic 01)
    Unit 4222-264 The Principles of infection prevention and control (IC 01) Outcome 1 – Understand roles and responsibilities in the prevention and control of infections. 1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection. It is the responsibility...
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  • Level 3 Healthand Social Care
    The Principle of infection prevention and control 1.1 Explain the employees roles and responsibilities’ in relation to the prevention and control of infection The employee’s role and responsibilities include: To ensure that their own health and hygiene not pose a risk to service users ...
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  • The Principles of Prevention and Infection Control
    1. Understand roles and responsibilities in the prevention and control of infections 1.1 Explain employers roles and responsibilities in relation to the prevention and control of infection The employer has a duty to protect, so far as reasonably practicable, those at work who may be affected by...
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  • miss
    The principles of infection prevention and control Unit 19 1.1 Explain employee’s role and responsibilities in relation to the prevention and control of infection. They have to always be aware of and report changes in the health conditions of the individuals that they support. They also have...
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  • Miss
    Task 1 Q1 – Identify potential food safety hazards when preparing, serving, clearing away and storing food and drink. People can get sick if the food they eat has harmful chemicals or microorganisms. This is called food-borne illness. The goal of food safety is to prevent the hazards that...
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  • CU311
    The principles of infection prevention and control (CU311) 1.What is the employer’s role in infection control and the use of Personal Protective Equipment (PPE)? 1.2/5.6 Employers must provide their employees with appropriate PPE and ensure that PPE is disposed or, if reusable, that it is...
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  • Health and social care
    Written Question: ‘Explain employees’ roles and responsibilities in relation to the prevention and control of infection’: ‘It is our responsibility as employees to take precautionary measures to prevent and control the spread of infection in the workplace; this involves working safely to protect myself...
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  • techcert
    Health and Safety (First Aid) Regulation 1981 include amendment on 2009 · The Electricity at Work regulations 1989 · Manual Handling Operations Regulations 1992 · Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 · Communicable diseases...
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  • Support Individuals to Eat and Drink
    Support Individuals to Eat and Drink 1 : Be able to support individuals to make choices about food and drink 1.1. Establish with an individual the food and drink they wish to consume Service users should always have the freedom to make choices about food and drink, thus the carer has to support...
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  • Standard 8 Health and Safety in an Adult Social Care Setting
    COSHH). • The Manual Handling Regulations 1992 . • The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1985 (known as RIDDOR). 1.2 Do you know the main points around the health and safety and agreed ways of working in your work setting? • Moving and handling of people and objects...
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  • Mr David Starkey
    UNIT 9: The principles of infection prevention and control 1.1: Explain employees roles and responsibilities in relation to the prevention and Control of infection It is our responsibility as employees to take precautionary measures to prevent and control...
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  • Unit 1 Level 2 Business and Admin
    Unit one: Principles of personal responsibilities and working in a business environment Assessment You should use this file to complete your Assessment. • The first thing you need to do is save a copy of this document, either onto your computer or a disk • Then work through your Assessment, remembering...
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  • infection control
    NVQ LEVEL 3 UNIT 19: The principles of infection prevention and Control Learning Outcomes and assessment criteria (question and answer) 1. Understand roles and responsibilities in the prevention and control of infections 1.1 Explain employees’ roles and responsibilities in relation to the prevention...
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