Essay
Unit 3 - P3
- Institution
- Pearson (PEARSON)
This document covers P3 of Unit 3 in Health and Social Care. This achieved the pass criteria. Download the Unit 3 bundle to achieve a distinction overall!
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By: georgiabyrne16 • 7 year ago
By: dstardstar • 7 year ago
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Residential home Risk AssessmentWhat are the Who might be harmed and What are you already doing? Do you need to do anything else Action by Action by Done
hazards? how? to manage this risk? whom? when?
Preparing Food Service users – they are There are no controls in place for cross Kitchen staff must use separate The Separate
eating the food prepared for contamination between different food equipment for different food groups manager equipment and
Cross them. So if staff members’ are groups – they have put a mixture of meat to stop cross contamination, which must provide dietary
contamination not doing the correct thing and vegetable in the same container, reduces the risk of food poisoning. any missing requirements
Food poisoning (e.g. not using separate stored in the fridge. equipment actions must be
kitchen equipment), they can Allergic reactions must also be so kitchen enforced
Not washing become ill. However, kitchen staff members are monitored by checking each staff are able immediately,
hands washing their hands and there is a sign service users dietary requirements to use while training on
Care and support staff – in the kitchen reminding staff to wash and put a sign in the kitchen to equipment food safety and
Not using often times staff members’ in their hands and they are wearing PPE, inform all staff of what they should separately. hygiene, and
separate kitchen the residential home eat the which has been observed by a senior be preparing, and also to serve as Manager separate hand
equipment same food prepared for the member of staff. a reminder to check allergies and must also washing
service users, unless they other dietary requirements (e.g. organise the facilities must be
Staff not wearing
brought their own food. So Kitchen staff and carers’ are aware of kosher, halal).
PPE dietary requirements and allergies, training on put in place
they are also at risk of harm if food safety. within three
the food has not been handled however there was an incident in which Training on food safety and food
Allergies weeks, in order
or prepared correctly, and is a new carer gave a meal to a resident hygiene must be implicated to Kitchen staff
with an ingredient they were allergic to, reinforce their previous training. for it to be
Sinks are being carrying bacteria. If kitchen must ensure
as they were not given information on Have separate hand washing prepared and
shared between staff is not wearing PPE such that they are
who is allergic to what. facilities to stop cross built in if
handwashing and as disposable gloves or apron, checking any
contamination in the sinks. necessary.
food preparation bacteria from their hands and food
clothes can transfer onto the requirements
food – especially if they have to reduce
not washed their hands. risk of harm
to service
users’
Clearing up Everybody in the setting Hazard signs are put up where the Cleaning staff must use separate The Cleaners’ must
spillages (service users, carers’, spillage is until fully clean and dry and mops and buckets for different manager start using
support staff, visitors’, they are kept on each floor of the home, areas of the home, and ensure they must provide separate mops
cleaners’) – if there was not a are thoroughly cleaned and rinsed cleaning staff and buckets by
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