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role of staff in nursing home
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- PEARSON (PEARSON)
roles of each member of staff within a nursing home
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Nurse Manager She must be aware of all legislation including the Health andSafety at Work Act, so that her policies and procedures adhere to
the law.
Ensure that the staff is aware of all the policies and procedures
and are effectively putting them into practice.
Should be aware of standard precautions involved with infection
control.
To be organized
Organize training for all staff
Ensure that all staff has an adequate amount of PPE by carrying
out regular checks and ordering more just before it’s needed.
Carry out risk assessments so that all infection control precautions
can be put in place to reduce the risk of an outbreak.
Be aware of the potential infection risks involved with transfers
and admissions of new residents.
Communicate effectively with staff and inform them of any
potential outbreaks.
Nurse (senior) Be aware of any standard precautions that should be taken in the
event of an outbreak.
Ensuring and maintaining good personal hygiene.
Attending any infection control training, to ensure you keep a good
knowledge on how to prevent a breakout of infection.
Changing PPE after physically contacting a patient and put fresh
PPE on before attending to someone else.
Reporting any potential hazards to the Nurse Manager.
Disposing of waste correctly e.g. red bags are for anything that
may contain MRSA or C.Diff.
Communicating with other staff and informing them of a potential
outbreak.
Care assistant In the case of an outbreak of infection adhere to all policies and
procedures
Attend infection control training.
Wear PPE when attending to residents personal needs, change
this PPE and wash hands before attending to another resident.
Report any potential hazards to the nurse manager or senior
nurse, as soon as they are spotted.
Keep all equipment such as slings and walking frames clean.
Ensure and maintain good personal hygiene.
Dispose of hazardous waste correctly.
Chef Use PPE e.g. apron, gloves
Ensure different knives are used when handling raw meat, cooked
foods, fish and vegetables, to prevent the spread of harmful
bacteria.
Be aware of colour coded chopping boards for different items of
food.
Ensure and maintain good personal hygiene.
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