This course covers general health and safety, covering the topics of health and safety, food hygiene, control of substances hazardous to health (COSHH), infection control and nutrition and hydration.
Health & Safety Awareness
- Employer and Employee responsibilities under the Health and Safety at Work etc. Act 1974 and the Health and Social Care Act 2008/12
- Identifying workplace Hazards and Risk Assessment
- Accidents- Definition and importance of reporting, however trivial
- Environmental hazards including- Slips, trips and falls. Window Safety. Water Safety. Electricity, Gas etc.
- Occupational Health- including the handling of hazardous substances and Infection Control. (COSHH). Manual handling reminders. Lone working, Stress, Violence etc
- Equipment Safety.
- Practical Hazard spotting exercise including an opportunity to design a “safe system” of working to reduce associated risks.
Control of Substances Hazardous to Health (COSHH)
- Occupational health risks presented by substances in the work place
- The legal responsibility placed upon Manufacturers, Employers and Employees under the Health and Safety etc. Act 1974 and the Control of Substances Hazardous to Health Regulations 2002
- How substances may enter the body through ingestion, absorption/inoculation and inhalation
- Dealing with emergencies
- Safe working practices-awareness of the vulnerableg. children and those with dementia or cognitive deficiency
- Using Manufacturers/Suppliers data sheets and the Company/Primary Care Trust risk assessments and the use of Personal Protective Equipment (PPE)
- The importance of on-going training
- Reporting of incidents, exposure and ill health
- The legal responsibility to work safely. The Health and Safety at Work etc. Act 1974 and the Control of Substances Hazardous to Health Regulations. COSHH 02. Reporting of Injuries, Diseases and Dangerous Occurrence Regulations. RIDDOR 95
- What causes infection? Pathogenic micro-organisms and the routes of entry into the human body. The human defence mechanisms
- Specific infectious diseases e.g. HIV/AIDS, hepatitis B and C. Parasitic organisms e.g. Scabies. Fungal infection e.g. Ringworm. Bacterial infections e.g. Staphylococcus aureus infection and MRSA. Respiratory infections.. Gastro-enteric disease e.g. Campylobacter, Salmonella, Clostridium Difficile, Viral Gastroenteritis e.g. Norovirus
- Precautions when carrying out personal care, cleaning, handling laundry
- Correct methods of waste disposal and the handling of “sharps”
- The standard precautions including protection from body substances and the importance of thorough, effective hand washing (Royal College of Nursing Method)
- The importance of reporting all accidents and ill health
- The effects of food poisoning in human, business and legal terms
- Requirements of the Food Hygiene(England/Wales) Regulations 2006
- Physical, chemical and microbiological contamination
- Disease causing organisms
- Personal health and hygiene and the need for high standards.
- The importance of hand washing
- Reporting illness and the rules on smoking
- Cross contamination, sources , vehicles, routes and prevention
- Food storage-protection and temperature control
- Waste disposal, cleaning and disinfection.
- Pest control
- Relevant monitoring of control points of a Hazard Analysis System
- Taking corrective action when things go wrong
- Recording daily routines and remedial action
Nutrition & Hydration
- The importance of nutrition
- The ‘eat well’ plate – balanced diet
- Common reasons for loss of appetite
- Ways to encourage eating – with emphasis on caring for those with dementia
- Why good hydration is essential
- Recognising dehydration
- Managing good hydration – with emphasis on caring for those with dementia
Duration: 6 Hours