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Understand health and safety in social care settings Essay Sample

Understand health and safety in social care settings Pages
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Ai:

4 different accidents or sudden illnesses that might occur:
Somebody could trip and hurt themselves
Somebody could fall and hurt him or herself badly and have to go into hospital Somebody could suddenly have a heart attack
Somebody with epilepsy could have an epileptic fit, or somebody with asthma could have an asthma attack

Aii:
1. The first person on the scene should make the environment safe and assess the nature of the problem.
2. The nearest first aider should be called to assist.
3. If an ambulance is required call 999
4. Reassure the person and any others affected
5. Ensure privacy and dignity
6. Inform others
7. Complete records

Aiii:
Stop and think – assess the situation, do I need help? Where is the load going? Is there anyone to help me? Check that you have any equipment you need. Check that the equipment is in good working order. Use equipment according to instructions. Wear the right clothing and footwear. Obtain the consent of the person. Explain what you are going to do.

Aiv:

If you do not follow the care plan and risk assessments within it and an injury is caused to the individual in your care, you will be held responsible for that injury and anything that happens as a result of it.

Av:
Making sure each individual receives the right medication.
Making sure all medication is kept in a locked cupboard.
Making sure all medication is given properly.
Keep records of all medication.
Care staff who help people with there medicine are competent.
Medicines are given safely and correctly, and care staff preserve the privacy and dignity of residents when they give medication.
Medication is available when residents need any and care staff to make sure that unwanted medication is disposed of correctly. Carers dealing with medication to be able to maintain advice from a pharmacist. Medicines are used to cure or prevent disease, or to relieve symptoms, not to punish or control behaviour.

Av:

Obtaining:
In cases where the service user or service users’ representative is unable to obtain dispensed medication, the medication will be obtained by us carers.

Storing:
Medicines must be stored in a cool, dry place only for stated amount of time.
Administering:
Introduce yourself to the service user, check for instructions on the medication, remind the service user to take their medications and observe that they carry this out. Give assistance to the service user as requested by them. Ensure that the service user is able to remain in control.

Recording:
Must be written in ink as soon after the event as possible, must be legible, be understandable, accurate, complete, up to date, be dated, detail the time that the medication was given or the task carried out, detail what was given, be signed by the care worker. Also: when medication is not taken, if the service user has vomited shortly after taking it.

Avii:

a) It’s a legal requirement, somebody could be harmed if correct training is not given. In order to be able to respond to a situation where an individual has had an accident or sudden illness. Individuals with epilepsy require rescue meds. Also carers on the outing would need training in personal care as somebody could become incontinent.

b) In order to understand how to make the necessary move and how to use equipment correctly and confidently. Training is required so nobody is harmed during manual handling.

c) In order to have an understanding about any medical conditions the individual’s social care worker works with can monitor any change. The social care worker must have an understanding about all medication and the affects.

Bi:
a) Health and safety at work act 1974.
Food safety act 2009
Control of substances hazardous to health regulations 1999

b) Manual handling operations regulations 1992
Care standard act 2000
Bii:
Food standards act 1999
Food safety act 1990

Biii:
The social worker has many responsibilities;
a) Infection control is a big responsibility of the care worker, simple things like changing gloves, washing hands and changing aprons will help stop spreading infections and diseases.

b) Making sure staff have done all the training, e.g. health and safety, moving and handling. Making sure all safety checks have been done in the home, e.g. fire alarm checks.

c) Someone that is physically unable to look after themselves, they should always have someone to help them with bathing because of wet floors, or getting dressed because of falls, etc… It’s about thinking of the safety of them and are they able to do things in the best ability?

Biv:
-The Health & Safety at Work Act 1974 – Health and safety policies and procedures set out what must be done to maintain a safe place of work and meet the requirements of health and safety legislation. -Health and Safety (First Aid) Regulations 1981 – provide a framework for first aid arrangements in the workplace -The reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR) and Accident Reporting) The Regulations cover employees, self-employed people, members of the public and other people who die or suffer injuries or conditions listed in the regulations as a result of work activities -Safety Signs Health and Safety (Signs and Signals) Regulations 1996 The appropriate warnings signs at work – For example there must be safe entrances and exits to the workplace (nothing must be in the way or blocking the entrances/exits)

Bv:
First Aid
Manual handling
Admistering medication
Food hygiene
Fire safety

Bvi: There are many ways to access different sorts of information and or support relating to health and safety. You could get information and support from the manager at the residential home. Also you could talk to senior carers. You could also ask support from more experienced colleagues.

Ci:
Hazard – A Hazard is a potential source of harm or adverse health effect on a person. Risk – A risk is the likelihood that a person may be harmed.

Cii:
His client is at risk as he is likely to either slip or have an electric shock.

Ciii:
Report the risk straight away to the manager, call the water company to turn the water off and fix the pipe. The bathroom should be out of use due to health and safety. You would need to assess the situation either yourself, or if you had the authority, as whether the place was liveable for the client whilst the bathroom was being fixed and would take the necessary steps to provide the right provision for this client.

Civ:
Risk assessment will identify possible hazards and levels of risks associated with the hazards. The identification of hazards will allow a social care worker to come up with strategies which will lead to risk reduction. That will reassure Ellie’s mum and ensure Ellie’s safety.

Cv:
A risk assessment can help address dilemmas between rights and health and safety concerns. As a result of compiling the risk assessment any possible risks to Ellie would have been identified, the measures to remove or reduce the risks to Ellie will be included in the risk assessment. It would be the social care worker’s responsibility to ask for advice from the manager as a matter of priority. If any changed need to be made to the risk assessment then it is also the social care worker’s responsibility to inform the manager as soon as possible. To assist the social care worker in supporting Ellie to remain safe, achieve her aims and ensure the safety of those working with Ellie, the risk assessment must be up to date and reviewed as necessary.

Di:
Hazardous substances include chemicals that people make or use directly, dust, fumes and bacteria.

Dii:

Medication
Body waste
Cleaning fluids
Storage
Dry, cool, safe place or in the fridge according to label
Yellow bag in yellow bin
Locked away
Use
Correct person, correct medication, correct time
To be disposed of correctly
According to label, following COSHH standards
Disposal
Back to pharmacy/chemist
Into yellow bin to be collected
According to label

Diii:
1. Not washing hands correctly, or not washing them at all.
2. Storing raw meat with other foods.
3. Not storing food at the correct temperature.

Div:
a) Store food at the right temperature, in the right place, separating different food types, for example: keep raw meats stored away from any other food. b) Always wash hands and change gloves before and after handling different foods. c) Bins should be conveniently sited, fitted with lids and emptied regularly. Outside bin store – full, closed bin liners should be placed into external bins with lids. The bin store must be sited away from food storage areas and kept clean and free of pests.

Dv:
1) Emotionally – becoming agitated, having a short temper, depression or generally unhappy. 2) Physically – aches and pains, nausea and dizziness, rapid heartbeat, frequent colds 3) Behavioural – Eating more or less than usual, sleeping to much or not enough, using alcohol, drugs or cigerattes to relax.

Dvi:
1) If you are under a lot of pressure due to being short staffed. 2) If you have a lot of work to do and feel you have a deadline but cannot finish the task on time.

Dvii:
1) Doing something to take your mind off the problem you feel stressed by, something that will help change your mood for the better, for a little while 2) Accessing guidance and support by talking to a family member, friend, colleague in work or manager, or even a councillor, its not good to bottle problems up.

Ei:
Eating contaminated food resulting in salmonella
Water, for example, resulting in cholera
Contact with body fluids
Airborne through coughing and sneezing
Physical contact
Contaminated laundry

Eii:
By sneezing or coughing near food
Not ensuring that cuts are covered with a waterproof dressing
Wearing jewellery when dealing with or preparing food
Not washing hands or wearing gloves

Eiii:
1) Wet your hands thoroughly under warm running water and squirt anti bacterial hand soap onto the palm of one hand 2) Rub your hands together to make lather
3) Rub the palm of one hand along the back of the other and along the fingers. Then repeat with the other hand 4) Rub in between each of your fingers on both hands and round your thumbs. Pay particular attention to your nails – you may need to use a nailbrush. 5) Rinse off the soap with clean warm water, dry hands thoroughly on a disposable towel You should also use sanitising hand gels when going in and out of different working environments to prevent the spread of infection.

Eiv:
Always wear Personal Protective Equipment (PPE) like gloves and aprons when supporting individuals. Always wear a different set of aprons and gloves when you are working with food. Never wear aprons outside of the working environment as you could spread infections to other people you come into contact with. Wear and dispose of PPE according to your employer’s policy or agreed ways of working. Masks are generally only worn when there is a risk of air-borne infection. Seeing a person wearing a mask can be very frightening for individuals so it is important to explain why you are wearing one and what it is for.

Ev: No smoking indoors, keep fire doors closed but nothing in the way, checking appliances are turned off after use. Evi: Checking appliances are turned off e.g. gas cooker
Evii: Ensuring any taps are turned off after use e.g. bath, shower or sink Eviii: Ensuring doors and windows are locked, locking doors and windows, not giving out door key codes to anyone that should not know them (only staff should know the code). Eviiii: Following procedures, reporting any concerns

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