ben task e
Task E
Ei A list of the routes by which infection can enter the body
Breaks in the skin
Respiratory system,
Digestive tract
Urinary tract
Eii A description of how our own health or personal hygiene may place others risk in the workplace
If you have been ill vomiting diarrhoea need to be clear for 24 hours
Coughing and sneezing not washing your hands afterwards
Wash yourself daily, keep long hair tied back
Limit your jewellery as it can store bacteria
Wash your hands properly after every task
Eiii An explanation of the most effective ways to wash hands
Wet your hands with clean water — warm, if available — and apply soap.
Lather by rubbing hands together; be sure to cover all surfaces.
Continue rubbing hands together for 15 to 20 seconds — sing "Happy Birthday" twice in your head.
Thoroughly rinse hands under running water to ensure removal of residual germs.
Use paper towels or an air dryer to dry hands
Eiv A description of how and when to use personal protective equipment
Environmental Safety
You should use white apron and gloves when dealing with personal care, medication, bodily fluids, cleaning up spillages or emptying catheters, commodes, check blood sugar levels. Dispose of in clinical waste bin and wash hands properly as per training.
Blue apron and gloves when supporting with eating and drinking, in the dining room and kitchen area.
An outline of how to prevent and what to do in the event of:
Ev Fire
Prevent – regular fire alarm checks
PAT testing of all equipment
Have a fire risk assessment in place –
To identify the fire hazards.
To reduce the risk of those hazards causing harm to as low as reasonably practicable. To decide what physical fire precautions and management arrangements are necessary to ensure the safety of people in your building if a fire does start.
Identify fire hazards
Sources of ignition
Sources of fuel
Sources of oxygen
Identify people at risk
People in and around the premises
People especially at risk
Record, plan,
Ei A list of the routes by which infection can enter the body
Breaks in the skin
Respiratory system,
Digestive tract
Urinary tract
Eii A description of how our own health or personal hygiene may place others risk in the workplace
If you have been ill vomiting diarrhoea need to be clear for 24 hours
Coughing and sneezing not washing your hands afterwards
Wash yourself daily, keep long hair tied back
Limit your jewellery as it can store bacteria
Wash your hands properly after every task
Eiii An explanation of the most effective ways to wash hands
Wet your hands with clean water — warm, if available — and apply soap.
Lather by rubbing hands together; be sure to cover all surfaces.
Continue rubbing hands together for 15 to 20 seconds — sing "Happy Birthday" twice in your head.
Thoroughly rinse hands under running water to ensure removal of residual germs.
Use paper towels or an air dryer to dry hands
Eiv A description of how and when to use personal protective equipment
Environmental Safety
You should use white apron and gloves when dealing with personal care, medication, bodily fluids, cleaning up spillages or emptying catheters, commodes, check blood sugar levels. Dispose of in clinical waste bin and wash hands properly as per training.
Blue apron and gloves when supporting with eating and drinking, in the dining room and kitchen area.
An outline of how to prevent and what to do in the event of:
Ev Fire
Prevent – regular fire alarm checks
PAT testing of all equipment
Have a fire risk assessment in place –
To identify the fire hazards.
To reduce the risk of those hazards causing harm to as low as reasonably practicable. To decide what physical fire precautions and management arrangements are necessary to ensure the safety of people in your building if a fire does start.
Identify fire hazards
Sources of ignition
Sources of fuel
Sources of oxygen
Identify people at risk
People in and around the premises
People especially at risk
Record, plan,