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unit 7 task 2
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- PEARSON (PEARSON)
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P6- Compare the influence of different health and safety laws or policies on health and socialcare practice in a selected setting.
Numerous laws and norms pertaining to health and safety control the health and social care
sector. Employers are required to identify hazards, take precautions against them, give
training, use available equipment, explain how risks must be controlled, and assign blame.
The Health and Safety etc. Act of 1974, a law that governs workplace health, safety, and
welfare in the UK, mandates all of these. They ought to be able to take ownership of both
their own and other people's security Furthermore, employers are expected to provide access
to restrooms, laundry facilities, drinking water, and first aid stations, as well as to keep track
of significant mishaps, fatalities, other injuries, diseases, and dangerous situations.
Employees should be accountable for both their own safety and the safety of others by
reporting any incidents when they feel that work-related activities or insufficient safety
measures are putting anyone in danger.
The Manual Handling Operations Regulations (MHOR) of 2002 require all businesses to carry
out risk analyses on all handling tasks that carry a chance of risk injury. They also include
duties for guaranteeing the security of manual handling operations including lifting, pulling,
pushing, carrying, and lowering. To be in compliance with this law, employers must assess the
risk of injury from any hazardous handling that cannot be avoided. Employers must
appropriately operate the supplied equipment for their own health and safety. Employees
must follow job instructions and use the tools given.
All food businesses must ensure that their operations are conducted in a hygienic manner in
accordance with the food safety hygiene law. It is against the law to supply food that is
dangerous for consumption and could harm people's health. The legislation is in place to
make sure that all professionals who handle, prepare, or provide food acquire the necessary
training in how to do so safely and correctly. The four c's of food safety are outlined in this
regulation. Food should be heated until it is scalding hot, with the core temperature hitting
60 degrees celsius for 45 minutes, 65 degrees celsius for 30 seconds, 70 degrees celsius for 1
minute, and 80 degrees celsius for 1 minute. Cooking, cooking food kills bacteria. Since
cleaning kills bacteria, maintaining good hygiene is essential when handling food. Therefore,
before handling food, wash your hands before, during, and after. You should also sanities all
counters, utensils, chopping boards, and other equipment. It's also important to rinse
unwashed salad, fruit, and vegetables Immediately lowering food's temperature to below -5
degrees celsius. To prevent cross contamination, which occurs when bacteria are transferred
from one thing to another, you must keep raw and cooked foods apart, never wash raw
meat, and store raw meat and shellfish on the bottom shelf of the refrigerator.
Employers are compelled under COSHH to control substances that are harmful to their
employees' health. You must identify the health risks, choose how to prevent harm to health
using risk assessments, supply control measures to decrease harm to health, and ensure that
they are applied to prevent workers from being exposed to hazardous substances. According
, to RIDDOR, which stands for reporting of injuries, diseases, and dangerous occurrences
regulation, employers and individuals in control of work premises are required to report and
maintain records of all work-related accidents, including fatalities, serious injuries, injuries
that last longer than seven days, occupational diseases, gas incidents, and dangerous
occurrences. It is important to report accidents as it is a legal requirement, the report inform
the authorities so they can identify how risks arise and whether they need to be investigated.
In case study one, the Beeches drop-in centre staff have not abided to the RIDDOR law as
they have been incidents of violence resulting in individuals being injured however no records
of incidents and accidents are kept as the book got lost and has not been replaced. As
incidents have not been recorded.
P7- Explain how different procedures maintain health and safety in a selected health or social
care setting.
One in ten patients will get an infection while receiving care and there are many ways to
control and prevent infections, illnesses and diseases. This is crucial as in Case Study 1, due to
service users at Beeches Drop-in Center may be carrying specific illnesses. In order to prevent
infections spreading, it is vital to wash your hands for twenty seconds, use clean practices and
asepsis for interventions.
Moving and handling are important aspects of the working day; they can involve moving
waste, supplies, laundry, catering, or equipment. Poor handling and moving techniques, on
the other hand, can result in musculoskeletal diseases that can make it impossible for a
person to work and can also put the person being moved or the employee moving in danger
of an accident. Chance analyses should be performed in order to either eliminate or
significantly reduce the risk of damage. To guarantee that service users receive a high
standard of quality, safe care, moving, safe care. One of their patients entered the Beeches
Drop-in Center while intoxicated and was found unconscious on the floor. It is crucial that the
care providers transport this person to safety for their own protection, and by doing so you
should, Place the chair next to the client and make sure they realise you're going to shift
them onto the chair before using your hands to roll the patient to the side after washing your
hands with antibacterial soap and water for 20 seconds. After that, lower the patient into the
chair while locking your hands behind them and positioning their farthest leg between your
feet.
The right circumstances for medicine are crucial in the health and social care sector since
factors like humidity, temperature, and sunlight can negatively impact a drug's efficacy. All
pharmaceutical containers need to be labelled with the name of the service user, the
medication name, the dosage quantities and frequency, warnings about any potential side
effects, such as the possibility of nausea, instructions for when to take the medication with
meals, and the expiration date.
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