Preview

Miss

Good Essays
Open Document
Open Document
1565 Words
Grammar
Grammar
Plagiarism
Plagiarism
Writing
Writing
Score
Score
Miss
Employees’ roles and responsibilities in relation to the prevention and control of infection

Working in social care involves contact with people who may be infected and those who are more prone to various infections. To prevent cross infection (infection which spread from one person to another) it is important to take precautions such as: • Wear gloves – any occasion when contact with body fluids (body waste, blood, mucus, sputum, sweat or vomit), rash, pressure sore, wound, bleeding or broken skin, clear up spills of body fluids or have to deal with soiled linen or dressings • Wash your hands – before and after any contact with person or with body fluids, soiled linen or clinical waste; wash your hands even you have worn gloves, before and after shift, before eating, after using toilet, coughing, sneezing or blowing your nose • Wear apron – when you contact with another person, body waste or fluid • Clean equipment – such as medical instruments, linen, any reusable equipment • Deal with waste – to reduce the risk of spreading infection on others working further along the line in the disposal process • Take special precaution – sometimes special procedures must be follow when dealing with highly infectious disease or food poisoning • Tie up hair when necessary to reduce spreading infection, • Keep food safety– follow basic hygiene procedures, store and prepare food in clean environment, check the expiration date before cooking • Move and handle equipment and people safety to reduce any injuries or accidents • Know how to handle hazardous substances and materials –every work place must have COSHH file (it lists all hazardous substances used in the workplace ), which should be easily accessible to all staff and it should detail: where they kept, how they are labelled, their effects, the maximum amount of time it is safe to be exposed to them, how to deal with an emergency involving one of them • Know

You May Also Find These Documents Helpful

  • Satisfactory Essays

    CJS 250 Appendix G

    • 603 Words
    • 3 Pages

    Make sure medical staff has proper protective clothing at all times. Properly dispose or store such materials. Limit access to hazardous materials.…

    • 603 Words
    • 3 Pages
    Satisfactory Essays
  • Satisfactory Essays

    2_5_Work File

    • 291 Words
    • 2 Pages

    2.Wash your hands before and after working with different food such as when you are preparing meat…

    • 291 Words
    • 2 Pages
    Satisfactory Essays
  • Good Essays

    To control infection all employees are to practice good hand hygene to prevent infection from spreading via skin-to-skin contact. Employees also should wear disposable gloves, this can help to prevent contact with harmful substances. Employess should also wear disposable aprons, to help prevent hamrful substances from being carried on or in clothes. Some workplaces also require the use of eye protecion or goggles, if there is a risk of blood or harmful substances splashing into the eyes…

    • 1049 Words
    • 4 Pages
    Good Essays
  • Good Essays

    Unit C22-264

    • 602 Words
    • 3 Pages

    It is vital that re-usable equipment such as hoists, slings is decontaminated between each tenant.…

    • 602 Words
    • 3 Pages
    Good Essays
  • Good Essays

    To be able to minimise the spread of infection in the environment, all members of staff have to be trained in all aspects of infection control and the methods of waste management. National standards apply to all areas of infection control and the hospital environment by providing the staff with updated training, carrying out cleaning schedules using the correct methods and materials for each task. All staff members are responsible for reducing the risk of infection and contamination…

    • 2397 Words
    • 10 Pages
    Good Essays
  • Satisfactory Essays

    The importance of storing different types of food and drink safely is to go by the use by or best before dates, reducing the risk of contamination of high risk foods. Make sure frozen foods, chilled, or dry foods are stored in the correct places to avoid food poisoning or spread of infection.…

    • 807 Words
    • 4 Pages
    Satisfactory Essays
  • Better Essays

    Plastic disposable gloves& aprons should be worn whenever there is a possibility of contact with blood/body fluids.…

    • 1324 Words
    • 6 Pages
    Better Essays
  • Powerful Essays

    1.1) The top priority in any kitchen is hygiene. It is important that preparing, serving, and storing food is done correctly. When preparing food, the area must be completely clean and free of bacteria before and after use. Serving food must also be done correctly. Use the correct PPE. Storing food is one most important key factor. It is important to store food correctly in fridges and food is protected, such as putting leftovers in airtight containers and kept away from raw meats. All surfaces and equipment must be cleaned properly after use. Lack of hygiene can cause cross-contamination and food poisoning.…

    • 1249 Words
    • 4 Pages
    Powerful Essays
  • Good Essays

    Hand Washing Nvq

    • 1166 Words
    • 5 Pages

    When gloves are worn properly the help to protect the health care worker from exposure to blood borne infections such as HIV and hepatitis B and C. However, gloves must be used properly. Gloves can become contaminated during care and must be removed or changed when moving from a contaminated area to a clean area on the same patient. Gloved hands can also become contaminated due to tiny punctures in the glove material or during glove removal. Therefor hand hygiene must be performed immediately after glove removal. The use of gloves is important but does not replace proper hand washing. To prevent contaminating yourself there is a particular way to remove your gloves.…

    • 1166 Words
    • 5 Pages
    Good Essays
  • Satisfactory Essays

    Define Cross Contamination

    • 1352 Words
    • 5 Pages

    Standard precautions are a set of control practices to stop the spread of desease that can be captured by having contact with blood, bodily fluid, non-intact skin and mucous membranes.…

    • 1352 Words
    • 5 Pages
    Satisfactory Essays
  • Good Essays

    5 moments of hand hygiene set by WHO implies that hand hygiene must be performed before and after every episode of patient contact. This includes: before touching a patient; before a procedure; after a procedure or body fluid exposure risk; after touching a patient; and after touching a patient’s surroundings. Hand hygiene should be performed after the removal of gloves. In addition to this cough etiquette which includes covering while sneezing, disposing tissue should be followed by performing hand hygiene. In absence of soap and water, disinfectants can be used to clean hands.…

    • 857 Words
    • 4 Pages
    Good Essays
  • Good Essays

    Under universal precautions all patients were considered to be possible carriers of blood-borne pathogens. The guideline recommended wearing gloves when collecting or handling blood and body fluids contaminated with blood, wearing face shields when there was danger of blood splashing on mucous membranes and disposing of all needles and sharp objects in puncture-resistant containers.…

    • 579 Words
    • 3 Pages
    Good Essays
  • Good Essays

    It’s part of my responsibility to ensure, promote secure, healthy and safety working environment for both the service-users as well as the staff working within the care home. Taking standard precautions to avoid and prevent infection and cross-infection. I start by first washing my hands before and after undertaking any task that involves coming in contact with the service users, I do on the spot risk assessment, wore protective clothing like the disposable aprons and gloves, ensure that these protective clothes are removed and replaced with clean ones after interacting with each service user.…

    • 677 Words
    • 3 Pages
    Good Essays
  • Satisfactory Essays

    Food and drink

    • 1083 Words
    • 5 Pages

    PW2-25 2.1 Describe the relevant legal requirements relating to the storage, preparation and serving of food.…

    • 1083 Words
    • 5 Pages
    Satisfactory Essays
  • Good Essays

    Hospitality Memo to Staff

    • 529 Words
    • 3 Pages

    Hair needs to be clean and securely tied back in a plait or in a bun, finding hair in a meal or even in a bathroom of a hotel will reduce the confidence in the establishment.…

    • 529 Words
    • 3 Pages
    Good Essays