zoe swalwell

PWCS:37 Understand health and safety in social care settings 1.Understand the different responsibilities relating to health and safety in social care settings 1.1 Identify legislation relating to health and safety in a social care setting. ● Health and safety at work act 1974, often referred to as HASAW or HSW.This is the main piece of UK health and safety legislation, under this act the employer, the employee and the individuals being supported have responsibilities to ensure safety is maintained within the setting, the main purpose of this legislation is to.
­Secure health, safety and welfare of people at work,
­To protect others from risks arising from the activities of people at work,
­To control the use and storage of dangerous substances,
­To control the emissions into the atmosphere of noxious or offensive substances. ● The management of health and safety at work regulations.This is about how health and safety is managed within a care setting including risk assessments, training and ensuring all employees receive the information they need. ● Control of substances hazardous to health regulations, referred to as COSHH.
Requires employers to control substances that can harm employees or service users. ● Reporting of injuries, diseases and dangerous occurrences regulations 2013, referred to as riddor. These regulations require employers to report work related deaths, major injuries, work related diseases and dangerous occurrences. ● The regulatory reform (fire) order 2015­ sets out how every workplace must prevent and protect against fire. ● The manual handling operations regulations 1992. Cover the transportation and supporting of any load including people and how to carry them out safely and prevent injury. ● The lifting operations and lifting equipment regulations 1998, referred to as loler.
Have specific requirements relating to equipment that is used for lowering and lifting loads or people. ● The provisions and use of work equipment regulations 2002. Sets out that all equipment used from televisions to lifting aids(hoists) are used safely, regularly checked and maintained, also that all employees are trained in their safe use.

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Workplace (health, safety and welfare) regulations. These regulations place a duty on employers to ensure the workplace is safe and suitable for the tasks being carried out there, and that it does not present risks for employers or others that use the service. They cover all aspects of the working environment including:­
­Maintenance of the workplace, equipment, devices and systems,
­Ventilation,
­Temprature inside the workplace,
­Lighting,
­Cleanliness and waste materials,
­Room dimension and space,
­Workstations and seating,
­Condition of floors,
­Falls or falling objects,
­Windows and transparent floors,
­Ability to clean windows,
­Doors and gates,
­Sanitary conveniences,
­Washing facilities,
­Drinking water,
­Changing rooms,
­Accommodation for clothing, coats and bags,
­Facilities to rest and eat, ● Health and safety (first aid) regulations 1981, amended 2009. Requires employers to provide adequate and appropriate equipment and personnel to ensure a employee or service user receives immediate attention. ● Working time regulations 1998. These regulations govern the time that govern the time that people in the UK work stipulating rest breaks and how many hours you can work a week maximum. ● Care standards act 2000. These are the minimum standards that every care provider must adhere to, and are inspected regularly.
● Food hygiene regulations.
● Food safety act 1990. Provides the framework for all food legislation in the UK, the main points of this are:­
­ To ensure you do not add anything to food, remove anything from it or treat it in a way which means it could be damaging to to the health of those eating it.
­ To ensure that the food you serve or sell is of the nature, substance and quality of which consumers expect.
­ To ensure food is labeled, advertised and presented in a way that is not false or misleading. 1.2 Explain how health and safety policies and procedures protect those in social care settings. All the legislations are a crucial part of health and safety, every piece of legislation describes not only clear guidance of responsibilities of employers and employees but also the guidelines of how to maintain health and safety to eliminate risks for individuals using social care settings. All employers have health and safety policies and procedures which set out how they will protect all those who are involved in the setting eg staff, service users, visitors and contractors. policies give clear instructions to ensure that everybody is kept safe and no­one is harmed through the tasks that are being carried out and procedures give clear instructions on how the tasks must be carried out or completed, eg how to lift and move loads/ people,how to handle soiled linen or clothes, what to do in the event of a fire and how to provide personal care. 1.3 Compare the differences in health and safety responsibilities of
● The social care worker
Has the responsibility:­
­ To adhere to the policies and procedures of the work place,
­ Take care of their own health and safety and that of others,
­ Ensure that they have adequate and up to date training eg moving and handling,
­ Make sure they use PPE correctly and as necessary,
­ Use equipment appropriately and do not tamper with it,
­ To minimise the risk of injury to themselves or others around them,
­ To report and record any accident or injury,
­ To report any faulty equipment or lack off PPE. ● The employer or manager
Has the responsibility:­
­ That they have policies, procedures and equipment is in place to allow the employees to operate under them,
­ To provide a safe and risk free working environment,
­ To assess risks and create ways to minimise them,
­ Provide information, instruction, training and supervision as necessary,
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Ensuring that equipment is safe to use and safe systems of working(policies and procedures) are set and followed,
­ Ensure that there is sufficient PPE and not charge for it. ● Others in the social care setting( visitors, volunteers and contractors)
Have the responsibility:­
­ To respect and obey the rules and legislation imposed by authorities,
­ To follow the instructions and guidelines as provided such as fire fire procedures( not using lifts and evacuating the building using the nearest fire exit),

­ To co­operate with the manager and workers if anything has been noticed that may cause harm to others or concern to others health health and safety.

1.4 Identify situations in which the responsibility for health and safety lies with the individual.
The responsibility for health and safety lies with the care staff in situations in which they have not complied with procedures, risk assessments or they have not taken reasonable care of their own safety or that of others, these situations include:­
­ Manual handling,
­ Infection control,
­ Fire procedures,
­ First aid,
­ Basic hygiene,
­ Food preparation, storage and hygiene,
­ Dealing with emergency situations.
For an individual who receives support within the setting the responsibility lies with them when they choose to do something with little or no regard of the risks to health and safety such as smoking in a designated area, or refusing to wear a seatbelt or car journeys.

1.5 Explain why specific tasks should only be carried out with specialist training.
There are a number of activities within a care setting that must not be carried out until you have had the specific training as there is usually a degree of risk or involves handling medication or substances that can be harmful. These activities include:­
­ Using equipment, such as hoists and lifts to move people safely, each piece of equipment that you will use will have instructions for safe use,
­ Assisting and moving people, it is essential that know and understand safe procedures when assisting and moving people so you don't cause harm or injury to yourself or the individual you are supporting, both of these points are covered during manual handling training.
­ Medication, there is legislation and guidance that controls the prescribing, dispensing, administration, storage and disposal of medication, to be able to give out medication as a care assistant you must have have completed medication training and a competency assessment, ­ First aid, if you have not received first aid training you should never attempt to help an individual in an emergency situation as you could make their condition worse,
­ Food handling and preparation, this training helps you to prepare food that is safe for individuals to eat and gives you knowledge of how cross­ contamination can cause food poisoning and how to reduce the risks.
As carer we must only carry out these tasks once the relevant training has been completed because we then have the knowledge and understanding of how and why to carry out specific tasks safely, minimise the risk of injury or harm and to preserve life(first aid), it also ensures that we adhere to the settings policies and procedures, comply with legislation and codes of practice.

1.6 Explain how to access additional support and information relating to health and safety.
You should seek additional health and safety support when you do not have the knowledge or training to deal with a situation or condition that could impact health and safety, or you have a question you are unable to answer. You must know the limits of your knowledge and experience and seek help if something takes you outside those limits, you can access additional information and support in a number of ways, your employer has the responsibility under The health and safety at work act, to make sure that all employees have the appropriate knowledge in this field so you could ask the manager, a senior carer, the health and safety representative or the fire marshal within your workplace for support, attending training courses is also a good way to gain knowledge and information. you can also access the internet using the health and safety executive or contacting the local environmental health department.

2. Understand risk assessments and their importance in relation to health and safety. 2.1 Explain why it is important to assess health and safety.
It is important to assess health and safety hazards posed by the environment in which care and support are provided, these could be environmental hazards, hazards associated with people or equipment, to reduce or remove risks that could cause injury or harm to service users, yourself, fellow colleagues or visitors. Risk assessments must be carried out to comply with the health and safety responsibilities and legislation. 2.2 Explain the steps to carrying out a risk assessment.
Step 1­ Identify the hazards,
Find out what the potential hazards are associated with the area, task or situation, look for hazards that could result in significant harm eg slipping, tripping or fire hazards by using observation, experience, consulting people who carry out the tasks, looking at manufacturer's’ instruction manuals, considering records relating to accidents, ill health and near misses, COSHH data sheets and carrying workplace inspections.
Step 2­ Identify those at risk,
Decide who could be harmed and how, consider everyone in the workplace, employees, service users, visitors and contractors.
Step 3­ Evaluate the risks
Look what risks are arising from the hazards and decide if existing precautions are adequate, or if something more could be done. If something needs to be done take steps to eliminate or control the risks
Step 4­Record the findings,
State how the risks can be controlled to prevent harm or injury, inform employees about the outcome of the risk assessment, as they will be the ones who will need to take action.
Step 5­ Review and modify,
Review the risk assessment regularly to ensure the control procedures are achieving the desired control and reducing or removing the risk,
Modify if there are any changes to the tasks or environment eg new staff or change of equipment used. Changes may increase or decrease the risks identified.

2.3 Explain how to address potential health and safety risks identified. Potential health and safety risks can be addressed by continually assessing the risks identified and regularly checking that the procedures in place are adequately reducing or removing the risks, every member of staff has the responsibility of risks assessing on a day to day basis, they must always stop, think and make on the spot assessments. If a risk is identified or that additional methods of safety need to be put in place, report it immediately to a senior carer or management. so that risk assessment can be put in place or any additional safety methods implemented to ensure the risk is reduced.
A carer also needs to ensure that they look out for their safety and report any issues regarding PPE or faults with equipment such as hoist to the in house maintenance team or management so that they can involve outside agencies to come and repair them as soon as possible and inform other staff members that the equipment is not to be used as doing so could cause serious harm or injury to themselves or service users. 2.4 Explain how risk assessments can help address dilemmas between an individual's rights and health and safety concerns.
Risk assessments can help address dilemmas between rights and health and safety concerns as the risk assessment supports the individuals to have their choices met in the safest way possible, also by making those involved whether care staff or service users aware of the risks that exist for example a service user who is very heavy and unable to move independently would like to move or take part in an activity when at a time there is insufficient care staff to assist with the move without causing the staff or the service user harm or injury, staff need to make the service user aware of the dangers to the individual and staff if they assisted them at that particular time but assure them that as soon as this can be done safely they will assist them and the decision not to assist them right away is out of their hands, this can help address the dilemma they have concerning their rights as an individual and also serve their own health and safety needs, as it makes the service user aware of the care staffs responsibilities and that the reason behind risk assessments is to keep everybody safe and ensure safe working practices. 2.5 Explain how to promote health and safety within the health and social care setting.
You can promote health and safety by taking reasonable care of your own safety and that of others around you, adhering to the policies and procedures of the setting when carrying out tasks eg ensuring that you use PPE and equipment appropriately and correctly. Disposing of hazardous waste correctly in the appropriate manner eg clinical waste in the yellow bins, ensuring that your knowledge of health and safety is upto date by taking part in training courses, and continually carrying out on the spot risk assessments, reporting and recording any potential hazards or risks so they can be reduced or eliminated quickly and appropriately. Working this way not only ensures good practice but that that you comply with legislation and set a good example to others within the workplace.

3. Understand procedures for responding to accidents and sudden illnesses 3.1 Describe different types of accidents and sudden illness that may occur in a social care setting. There are many ways accidents can occur in a social care setting, and with accidents you cannot completely prevent them because they are just that accidents and even the most thorough risk assessments the highest level of work cannot completely eradicate human error. Accidents that could occur are:­
­ Slips and trips, on wet floors or over objects in the path,
­ Falls, falling downstairs just because of a misplaced foot or a service user just simply losing their balance,
­ Cuts, from sharp objects eg knives, needles, or broken glass,
­ Burns and scalds, from cigarettes or spilling a hot drink,
­ Accidental poisoning, swallowing a harmful substance though for this to happen to a service user it would suggest a low level of attention from staff.
­ Choking,
­ Shock,
The nature of health and social care means that service users may have existing conditions that can cause sudden illnesses some of these could be:­
­ Diabetic coma, because an individual has low or high blood sugar,
­ Epileptic seizure,
­ Heart attack,
­ Stroke,
Other sudden illnesses that can occur are:­
­ Fainting,
­ Bleeding heavily from cut but because of anticoagulant medications such as statins or warfarin that stop the blood from clotting due to the risks of heart attack, strokes or thrombosis, ­ Fractures or breaks, from falls,
­ Sickness and diarrhoea,
­ Allergic reactions, to foods or new medications.

3.2 Explain procedures to be followed if an accident or sudden illness should occur.
If an accident or sudden illness occurs you must ensure the safety of the individual concerned and that of anyone else affected, all workplaces have a health and safety procedure to follow in case of an emergency, as a care worker you must make sure that you are familiar with it, you must also be aware if individual has a condition that could lead to sudden illness and how to respond to it, this information should be in their care plan.
If you are present or come across an emergency situation firstly should the alarm, within a care setting every area(lounge, dining room) and room(bedrooms, bathrooms) should have a call bell, pushing this twice in quick succession or the panel on the wall it will activate the emergency alarm, then follow these steps:­

­Assess the situation and environment, never rush in, if the casualty is conscious talk to them find out how they are, check the area for bodily fluids, broken glass,
­ Make the area safe, remove any hazards that could further injure the individual or prevent first aid been given, if safe to do so and take control of the situation,
­ Give emergency first aid, only attempt first aid if you are trained to do so,
­ Get help,shout for assistance, call a first aider,what is needed will depend on the result of your primary survey, call the ambulance you will need basic information about the individual's condition eg breathing, conscious, fitting, receiving CPR, the address of where you are on the telephone number,
­ Aftermath, report and record what happened as soon as possible clearly and factually, record the date, time, place(area), a brief description of what happened, who was involved, any injuries, if a nurse or doctor saw them at the time and if the individual's family has been informed, clean up any mess and replace any first aid items used and get some support for yourself as you may go into shock. Certain types of accidents and incidents must be reported to R.I.D.D.O.R. your manager will do this. 3.3 Explain why it is important for emergency first aid tasks to be carried out by qualified first aiders. If an untrained person attempts first aid they can cause more harm than good and it is not safe for them to use equipment that they have have been taught how to do so properly and effectively, first aiders have been trained how to give effective first aid and how to use equipment such as suction machines and defibrillators so they are best suited for the task, it is important that only those qualified to give first aid do so as it minimises the risk of further injury or illness and they can treat both in the most effective way possible so it preserve life if the individual is at risk of passing away. First aid must only be given by those qualified to so because it also complies with the home's policies and procedures as well as health and safety legislation. 3.4 Explain the consequences of failing to follow emergency first aid procedures.
By failing to follow these procedures or giving first aid when u are not trained to do so you can cause further harm or serious complications to the individual you are trying to help which could lead to them passing away or taking longer to recover, you would also be at risk of disciplinary action or losing your job as you would have failed to adhere to the home's policies and procedures and complying health and safety legislation and standards

4. Understand how to reduce the spread of infection. 4.1 Describe routes by which an infection can get into the body.
There are many routes that infection can get into the body,
1, Breathing­ infections can travel down the respiratory tract into the lungs, coughs, colds, flu and other airborne infections are contracted this way.
2, Eating and drinking­ food, drink or other infected products can be swallowed which takes infection down the digestive tract and infects the stomach or bowels this type of infection most commonly reveals itself in the form of vomiting or diarrhoea.
3, Broken skin­ one of the main functions of the skin is to act as a barrier against infection, anything that penetrates the skin or the mucus membrane that lines the nose, mouth and

eyes provides a route for infection to enter the body, bites, scratches, cuts or puncture wounds from needles increase the risk of infection.
4 Up the urinary and reproductive systems­ the infection may be localised or enter the bloodstream, many sexually transmitted infections and diseases are spread this way as they infect the genital area and are carried in bodily fluids.
5 Physical contact­ infections can be caught by touching either an infected person, surface or coming into contact with bodily fluids or contaminated linen. 4.2 Explain the following prevention methods:
● Handwashing
Handwashing is the most effective way to prevent the spread of infections, you can spread germs such as cold or flu and salmonella bacteria casually by touching another person or surface. You can also catch these germs from touching contaminated objects then touching your face(eyes, nose and mouth) by washing your hands effectively following these steps you can prevent the spread of these viruses and bacteria.
Step 1­ Wet your hand thoroughly under warm running water and squirt liquid soap onto the palm of one hand.
Step 2­ Rub your hands together to make a lather.
Step 3­ Rub the palm of one hand along the back of the other and along the fingers, then repeat with the other hand.
Step 4­ Rub in between each of your fingers on both hands and around your thumbs, pay particular attention to your nails.
Step 5­ Rinse of the soap with clean water.
Step 6­ Dry thoroughly on a disposable/paper towel.
Step 7­ Turn off taps using a paper towel and dispose of towels in a bin.
You should wash your hands before and after putting gloves on to provide care to an individual, when your hands are visibly soiled, before and after eating or drinking, before and after using the toilet, after blowing your nose or coughing, sneezing, after handling rubbish or clinical waste such as soiled/wet incontinence pads and after touching contaminated linen.
The use of alcohol gels within a care setting is now common as hands should be washed when entering and leaving areas such as dining rooms and bedrooms and the setting itself and washing hands every time isn't feasible so alcohol gels provide an effective alternative at these times.

● Own personal hygiene
As a care assistant it is vitally important that you have good personal hygiene as lots of different illnesses can be transferred through physical contact and even though PPE is used for infection control it can not stop everything. Poor hygiene such as inadequate handwashing and unclean or contaminated fabrics pose a huge threat especially to those service users who already have a diminished immune system.
As a carer you must ensure that:­
­ You wash yourself daily, showering or bathing will remove most of the microorganisms that spread infection off your skin,
­ Regularly wash your hair and always keep long hair tied back whilst working,

­ Have good hand hygiene, fingernails should be kept short, rings( except wedding bands) watches and bracelets must not be worn as they can hinder effective handwashing,
­ Be aware of bad habits such as biting nails, touching areas such as your nose, mouth and eyes as these areas are sources of pathogens,
­ Cover cuts with waterproof dressings, as micro­organisms live on the skin and the number of pathogens increases when the skin is damaged,
­ Ensure that uniforms are washed on a hot wash and tumble dried as this kills any bacteria on the fabric and do not wear your uniform to and from work,
­ If you have cold or flu like symptoms or a skin infection report to your manager before the start of your shift and make sure you wash your hands after blowing your nose, coughing or sneezing. If you have an upset stomach eg vomiting or diarrhoea you must not attend work until you have been symptoms free for 48 hours.
● Encouraging the individual’s personal hygiene:­
­ Keeping someone you care for clean is essential for good health and wellbeing, hygiene doesn’t just keep a person clean it helps the skin to fight infections as it washing removes substances from the skin that bacteria can thrive in, keeping the skin healthy can also prevent injuries such as skin tears because it removes dead skin which encourages the body to rejuvenate it, oral hygiene is also important as it keeps the mouth and gums healthy and again free from infection. Maintaining personal hygiene enhances a person’s physical and emotional well being, if an individual has become dependent on others to keep their skin,nails, hair and mouth care they can experience a deep loss of self esteem and independence, with this in mind always remember that self care is the goal. Although it may take longer for a service user to carry out a particular task it is best for them to do so, the way in which you assist with personal care and hygiene ties to feelings of self esteem and can reinforce the feeling of been valued and respected. It is important to remember that most service users have had personal care routines for years and that these were part of their daily schedule, by providing personal care in way that encourages self care and meets their preferred methods, it helps the individual feel in more control, respected and maintains their dignity which in turn helps them to feel more comfortable in accepting help to do tasks which are seen as private matters.

4.3 Evaluate different types of personal protective equipment and how they can prevent the spread of infection
PPE is used throughout the day by cares but specifically when giving any type of personal care as it provides a barrier to any bodily fluids such as urine, fecal matter, vomit or saliva.
The main items used are:­
● Gloves, provide a barrier for the hands which reduces the number of microorganisms getting on the skin when dealing with, blood, wounds, or giving incontinence care as the number of bacteria present is usually high in these situations. Gloves also reduce the chance of bacteria been transferred from the carers hands to other service users or surfaces.

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Aprons, reduce the risk of carers uniforms becoming soiled with bodily fluids or food, which again reduces the number of microorganisms getting on to uniforms when providing personal care or assisting someone to eat and lessens the chance of bacteria been spread to other service users and around the home.
● Face and eye protection,although rarely used within a care home setting, these prevent microorganisms coming into contact with mucous membranes of the eyes, nose and mouth.
All of these item must be put on clean when entering a bedroom, bathroom of a service user when personal care tasks are been carried out and removed, placed in a white bag before leaving the room and taken immediately to the hazardous(yellow) waste bin. This ensures that the risk of spreading infection around the setting is greatly reduced and that you comply with infection control procedures.
● Handwashing equipment,such as liquid soap, paper towels and sanitiser gels are also part of PPE as they ensure that effective hand washing can take place as and when is needed.
If you notice that any personal personal protective equipment is low in stock it is you responsibility to inform the domestic staff or management so they can ensure that stock is plentiful. 4.4 Explain own role in supporting others to follow practices that reduce the spread of infection My role in supporting others such as colleagues and new starters to follow practices that reduce the spread of infection is to firstly, ensure the way that i work shows examples of good practice by using PPE at the appropriate time, washing hand and disposing of hazardous waste in the correct manner. By doing this i show that i have knowledge and understanding of the home's policies and procedures regarding infection control and i can encourage others to follow infection prevention and control procedures correctly and explain them in a way others understand it is also my responsibility to report any unsafe practices to my senior. In regard to supporting service users to follow these practices i need to encourage them and support them to have good personal hygiene, wash their hands at the appropriate times such as after using the toilet and before and after eating, and if necessary explain the infection control procedures to them for example if they become ill with a stomach bug i need to ensure that they are isolated as much as possible from other service users, this could mean that for the duration of the illness they may need to stay within the confines of their private space and i may need to explain why in a way that and using language that is understood and comprehended by the individual.

5. Understand how to move and handle equipment and other objects safely 5.1 Describe the main points of legislation that relates to moving and handling.
There are 4 pieces of legislation that relate directly to moving and handling these are:
1. The Manual Handling Operation Regulations 1992 (known as MHOR)­ are designed specifically to eliminate or reduce a manual handling risk to an acceptable level.
2. Lifting Operations and Lifting Equipment Regulations 1998 (known as LOLER)­has specific requirements relating to work equipment which is used for lifting and lowering loads or people. It requires employers to ensure that lifting equipment is positioned or installed to prevent risk of injury and sufficiently strong, stable and suitable for purpose. 3. Provision and Use of Work Equipment Regulations 1998 (known as POWER)­ ensures that the equipment employers provide is suitable for the intention, safe for use,only used by people who are trained to do so and maintained to a safe and working condition.
4. The Workplace (Health, Safety, and Welfare) Regulations 1992 (known as WHSWR)­ ensures employers provide suitable working conditions for their employees.
The main points of these are legislations are to.
● Avoid any hazardous manual handling as far as reasonably practical, by redesign the task to avoid moving the load or by automating or mechanising the process.
● Make a suitable and sufficient assessment of the risk of injury from any hazardous manual handling operations that can not be avoided.
● Use the equipment supplied correctly and appropriately.
● Ensure that legislation and agreed ways of working are adhered to.
● Report any difficulties, accidents or injuries are reported immediately.

5.2 Explain how following principles for safe moving and handling protects those in the health and social care setting from injury or harm.
In the social care setting moving and handling a service user is inevitable some may need stand by assistance and other more but safety remains a big concern for both the service user and the carers. By following the principles of safe moving and handling you ensure not only the safety of the service user but your own too, because if you assist someone incorrectly you can cause damage to your back, the service user's shoulders, necks or damage their fragile skin. Using the correct moving and handling equipment techniques reduces the risks of these injuries happening and gives employers the opportunity to identify whether there are any other risks or hazards involved and finding alternative methods of safe working. 5.3 Explain situations that may require additional supports necessary for safer moving and handling. There are many situations in which additional support may be required these include:
­The load/person is too heavy, you may need the assistance of another carer if the service user is able to stand from sitting to enable the safe maneuver of them for both the carer and themselves, or to use the hoist correctly adhering to safe practice.

­If the working area is too small or cluttered, you may need assistance to clear the space to allow a safe transfer,
­ If the person or load is unstable again you will need help to move the load and the use of a handling belt if it relates to a service user.
­ If the service user can be violent it may take 2 or 3 carers to safely assist the individual although in this situation it is best practice to leave them where they are if they are safe from harm harm or injury until they have calmed down and try again.
­ If the service user is frail or in pain you may need the support of others or equipment to move them as safely as possible. 5.4 Explain why it is important for moving handling tasks to be carried out following specialist training. Moving and handling is a key part of the working day for most employees within a health and social care setting, from moving moving equipment, laundry, supplies and waste to assisting service users in moving. Before becoming involved in any moving and handling task you must undertake manual handling training as this minimises the risks of injury or harm to yourself and others around you as after receiving the training you have the knowledge and understanding of how to use the correct techniques and equipment to safely move the load in a way that adheres to safe working practices, policies, procedures and legislation.

6. Understand the principles of assisting and moving an individual 6.1 Explain why it is important to have specialist training before assisting and moving an individual. Specialist training is important when assisting or moving an individual as without it their needs and preferences cannot be met, not meeting these means that you are unable to work to a standard that meets the agreed ways of working, as a result you may not comply with the policies and procedures of the setting and in most cases that would mean you are breaking the law as these policies and procedures ensure you work within the legislation guidelines. By receiving specialist training you can understand a service user's needs and preferences as well as meet them, in understanding these needs and preferences you can learn how to make them more comfortable when assisting them to move by showing that you understand what the individual wants as well as knowing what you are doing they may trust you a little more leading to a better working relationship which often makes the individual more co­operative which minimises the risk of injury to them or yourself.

6.2 Explain the potential consequences of assisting and moving an individual without specialist training.
If an individual is assisted and moved without specialist training the consequences for the carers include:­
­ Moving and handling accidents, that could injure both the individual moved and the carer,
­ Back and musculoskeletal injuries, that limit movement and the ability to care for someone and take a long time to recover.

­ Disciplinary action due to failure to adhere to policies and procedures and agreed ways of working, ­ Failure to comply to legislation which could lead to home been inspected and fined by
CQC.
for the service users include:­
­ Damage to their fragile skin, bruising, cuts and skin tears
­ Injuries to their shoulders or necks
­ Falling from hoists if slings are fitted incorrectly or too big for the service user
­ Thier dignity not been upheld. 6.3 Explain the consequences of not following an individual's care plan or fully engaging with them when assisting with moving and handling.
A care plan is a document in which detailed information about an individual is kept, it includes information about their medical history, next of kin contacts, their general background information and their wishes and preferences more importantly care plans have detailed instructions on how best to provide care and support to each individual in their day to day tasks.
If these care plans are not followed or the individual is not engaged with when carrying out moving and handling tasks, the individuals needs and preferences will not be met and they may become agitated and feel uncomfortable that the tasks that are being done are not been explained to them this can cause unnecessary anxiety for the individual which put them and yourself at greater risk of injury or harm. By not explaining what is happening you are not actively involving the individual and neglecting their right to be fully involved with every aspect of their care and support, if you work in this manner you will not be adhering to the company's policies and procedures or be compliant with legislation.

7 Understand how to handle hazardous substances 7.1 Describe types of hazardous substances that may be found in the social care setting.
Some hazardous substances that can be found in a social care care setting could be:­
­Injuries from falling as a result of:
● poor housekeeping
● inappropriate footwear
● slippery/wet floors
● badly lit stairs
● worn carpets

­ Fire, can be caused by
● incorrect storage of combustible/flammable substances(poor housekeeping)
● poor electrics
● dust build up(poor housekeeping)
● hot surfaces
Electric shock

● poor electrics
● water and electric mixing
­ Back injuries
● Lifting objects/people incorrectly
● awkward reaches
­ Chemical burns
● incorrect use and storage of cleaning products(poor housekeeping)
­ Medication
● improper use
● unsafe storage
­ Clinical waste
● used dressings
● contaminated linen
● bodily waste, urine, feces, vomit and blood

7.2 Explain safe practices for:­
● Storing hazardous substances
Safe practices for storing hazardous substances include:­
­ Ventilation, ensure that the room has adequate ventilation,
­ Secure, store substances in a locked cupboard in which no unauthorised personnel has access to and accordance with the conditions stated on the labels,
­ Safe, ensure that substances are correctly labeled and in safe quantities,
­ Using hazardous substances
When using hazardous substances in any social care environment always
­ Handle with care, read the labels before use,
­ Only use if you have been trained to do so.
­ Never mix substances, as this can cause noxious gasses which can cause harm to yourself and others around you,
­ Always use the correct PPE, gloves as chemicals can be absorbed through the skin and cause injuries(burns) or illness,
­ Use warning signs, such as wet floor signs to alert others of the hazard
­ Always work from the the dirtiest area to the cleanest when clearing up spillages
­ Report any problems immediately, and if necessary record in accident book,
­ Know where the first aid kit and eyewash is kept before using any hazardous substance. ● Disposing of hazardous substances
All social care setting should have a COSHH protection file with guidelines of how to dispose of any hazardous substances that are hazardous to health
­ Clinical waste, should be disposed of in yellow or orange bags that are adequately sealed and disposed of separately to household waste
­ Biological waste must be incinerated

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Used sharps include needles, syringes, lancets used with finger pricking devices and clippers, must be put in the yellow sharps box and are collected by the pharmacist when full for safe disposal
Out of date or unused medication must be returned or collected by the pharmacist for safe disposal.

7.3 Explain the dangers associated with not following these safe practices
The dangers of not following these safe practices could lead to the spread of infection, contamination of sterile areas, the misuse of substances particularly medication and sharps and injury or harm coming to yourself and others, it would also mean that you and the setting are not compliant with legislation and when inspected by CQC it would be on their report which leads to the settings name been brought into disrepute which could put off future clients and if the problems are not solved the home been closed down and losing its ability to provide care.

8.Understand how to promote environmental safety procedures in the social care setting. 8.1 Explain procedures to be followed in the social care setting to prevent
● Fire
­ Most things that can be done to prevent fires are common sense and good housekeeping, such as not storing a large amount combustible materials, having a no smoking policy within the setting,ensuring that fire doors are not propped open, that all fire exits are free from clutter and ensuring the emergency lighting is in working order.
You can also prevent fire by firstly identifying hazards and who's at risk, evaluate them and take action to reduce them, record findings and actions then develop a plan, this must be reviewed regularly and all staff must be trained staff so they know what to do in the event of a fire, this is the responsibility of management and the home fire marshals to ensure this is done, all visitors to the setting must be made aware of the fire procedures and what to do in the event of a fire. In the event of a fire you should sound the alarm, dial 999, exit via the nearest fire exit or if safe to do so tackle the fire with an extinguisher, go to the fire assembly point and do not not return to the building until the all clear is given.
● Gas leak
­ Gas leaks can be very dangerous, so all appliances should only be used by staff who are trained to use them, checked to ensure that they are turned off after use, be kept clean, well ventilated and regularly serviced through a gas company to ensure they are in good working order. In the event of a gas leak raise the alarm, stay calm, turn off any gas appliances eg gas cooker if safe to do so, never turn any electrical switches(light switches) on or off as the spark could cause an explosion, organise people quickly to the nearest exit and downwind of the leak, do not run, turn gas off at the mains and phone the gas company, do not return to the building until safe to do so.
● Floods
­ Knowing how to prevent floods isn't something you normally think about but with so much plumbing in social care settings the risks of leaks and flooding becomes a real possibility.
You must ensure that all taps are turned off fully after use and that plugs are removed from

sinks and baths in case of drips and leaks causing overflow, drains and pipes must be regularly inspected to ensure there free from blockages and checked regularly by a water company. In the event of a flood raise the alarm, find the source of it if safe to do so and take action to stop the flood if able eg turn a tap of, exit the flooded area, turn the water, power and gas off at the mains, call the water company and ensure the flooded area remains clear. ● Intrusion
­ You can prevent an intrusion by implementing security measures such as CCTV, security lighting, restricting areas and key code locks. Many social care settings have an open door policy for visiting and in my place of work most visitors know the key codes for the main door, the lift and the visitors stairs on the premises, those who don't ring the bell for entry in this case staff must always ask who they are coming to see and escort them to the service user, if a contractor needs access to the building always ask to see their ID badge. In the event of intrusion you should raise the alarm, try to defuse potential aggression if safe to do so, dial 999, move yourself and others to a place of safety, search the area for potential damage or theft if the intruder has gone. ● Security breach
­ In social care settings the information held about service users is extremely sensitive and highly confidential, You can prevent security breaches by ensuring that this information is stored safely in a locked area with restricted access. In the event of a security breach you should raise the alarm, inform the manager, try to defuse any potential aggression, remove yourself and others to a safer area, inform the police if confidential information could have been seen or has been taken, if the security breach has happened through computer security all of the data on the system regarding service users and staff must be taken off until the database is secure again. 8.2 Explain the procedures to be followed in the social care setting in the event of:
● Fire
­ Raise the alarm, if you see or smell smoke or flames,
­ Go to the assembly point, on hearing the alarm sound using the nearest fire exit never walk through the building
­ Investigate the fire, the fire marshal should appoint 2 people to go and investigate where the fire is, taking a fire extinguisher with them and a 3rd person to act as runner to feed information back to the fire marshal, ensuring that all fire doors are shut along the way,
­ Dial 999, if there is a fire, staff should never try to extinguish the fire if it is bigger than a teacup or they don't feel confident using the extinguisher,
­ Carry out horizontal evacuation procedures if necessary, ensure that all service users, visitors and staff are protected by at least 2 fire doors both above and below the fire as well. ● Gas leak
If the leak is known to be coming from a faulty appliance
­ Get fresh air immediately, ventilate the area open door and windows,
­ switch off the appliance and do not use it again until it has been checked by a gas registered engineer,
­ Turn gas off at the mains,

­ call the National Gas Emergency number: 0800 111 999,

If the leak is from an unknown source
­ Leave the area immediately and call the National Gas Emergency number: 0800 111 999,
­ Do not use any electrical devices such as light or plug switches, as they could spark an ignite the gas,
­ Move people away from and upwind of the gas leak,
­ Do not use an open flame, matches or lighters,
­ Do not try to locate the source of the gas leak,
­ Do not try to shut off any gas valves or appliances,
­ Do not start any vehicles
­ Do not re­enter the building or return to the area until you are told it is safe to do so.
● Floods
­ Call 999, if you are in danger or people have been injured,
­ Move people and pets to a higher place with means to escape,
­ keep calm
­ Follow the advice of the emergency services if they tell you to evacuate,
­ Take only items that you need clothing, medication
­ Tell someone where you are staying if not at the evacuation centre.
● Intruding
­ Dial 999, you should report any intruders in the workplace or grounds, immediately to the police ­ Move yourself and others to a safe area
­ Report the incident to your manager
­ Record the incident.
● Security breach
­ Report to the police immediately
­ Remove your self and others to a safe area
­ Report to your manager
­ Record the incident
If the breach involves computer security
­ Inform the local authority remove all data from the computer system until the breach has been secured. 8.3 Explain how you would encourage others to adhere to environmental safety procedures
I would explain what the procedures are and the reasons they are in place, often if a person understands why something should be done they are more likely to adhere to them. Within my workplace there are also informational posters explaining environmental safety procedures such as what to do in the event of a fire put up around the building to ensure that visitors and contractors are aware of the procedure. All staff members are given training both practical and theory twice a year on the environmental safety procedures to ensure they know what to do in the event of fire, flood,gas leak, intrusion or security breach but i can encourage them to adhere to these by showing good practice and advise others of what to do correctly should i see bad practice such as following the correct fire drill procedure,

asking who and why people i don't recognise are in the building, ensuring that all taps are turned off when finished using them and making sure all windows and door are locked at the end of my shift.
8.4 Explain the importance of having an emergency plan in place to deal with unforeseen circumstances An emergency/contingency plan should be in place in all social care settings, it is important as it contains a number of pre planned actions that must be followed when dealing with emergencies or unforeseen incidents. The plan will contain a list of all residents and their next of kin phone numbers as well as those of staff who need to be contacted regarding incident and also the time frames in which the actions must be completed, the contingency plan will clearly state where the service users will be relocated to if need be and how best to achieve this causing the minimal distress and disruption to them and their families.
Having this plan in place ensures that the home is as prepared as it can be for unforeseen emergencies and incidents and that those who need to manage the situation know clearly what needs to be done, which can reduce the risk of more serious danger, injuries or harm to the service users and staff and ensures that the home is compliant with legislation and that staff adhere to policies and procedures.

9.Understand how to manage stress 9.1 Describe common signs and indicators of stress.
Stress is when you feel unable to cope with mental or emotional pressure, it is unhealthy for both the body and mind. Everybody reacts differently to stress and can cope with different levels. Common signs and indicators are:­
● Mental symptoms
­ Confusion, indecision
­ Poor concentration
­ Memory loss
● Emotional symptoms
­ Negative or depressive feeling
­ Disappointment with yourself
­ Increased emotional reactions­ more tearful, sensitive or aggressive
­ Withdrawn and lonely
­ Loss of confidence, motivation or commitment
● Changes to normal behaviour
­ Changes to eating habits, eating less or more than usual
­ Increased reliance on substances, cigarettes, alcohol
­ Changes to sleeping pattern
­ Nervous, twitchy behaviour#
­ Changes in attendance, taking more time of or working more to keep your mind occupied.

9.2 Describe factors that tend to trigger own stress.
● Financial problems­ Financial matters are top of the list of stressors, you and your family are not able to do things you want to due to lack of money, struggling to pay bill and buy food due to increasing prices.
● Workplace stress­ Is another main cause of stress, your workload is too much due to short staffing levels,you may be facing negative or bullying behaviour from colleagues ,seniors or management, you could also become stressed if a major change is taking place within your organization and your worried about not getting the promotion you want, that you might not be supported to reach your career goals or that you may lose your job.
● Personal relationships­ This is another major cause of stress, arguments with your spouse, worries of your children's studies, attitudes and behaviour, this links with financial stress as most arguments and worries come from the feeling of not been able to provide for or do things you want for your family.
● Health­Worsening health afflicts many people, maintaining good health reducing weight, increasing weight, being able to lead a healthy lifestyle are the main causes of stress due to health concerns
● Irritants­ Beside those i have mentioned above there are also the annoyances and irritants you encounter in everyday life which can cause a large amount of stress these include the commute to work, balance of work and family life,your workload, no time to relax and not enough sleep 9.3 Evaluate strategies for managing stress
There is no magic wand that remove the impact of stress on your life, however there are many strategies to help us cope with stress
­ Physical exercise­ Any form of physical activity can help to relieve stress, burn away tension, frustration and anger as exercise releases endorphins that boost your mood and make you feel good, it can also distract from your daily worries.
­ Socialising­ Meeting with friends can be the most effective and quickest way to relieve stress, there is nothing more calming than talking things over with others who make you feel safe and understood.
­ Avoid stressful situations­ Avoid or limit the amount of time you spend with people who can cause you stress, although it is not healthy to avoid situations that need addressing by avoiding some your stress factors can be eliminated.
­ Eat and drink healthily­ Try to eat a balanced meal 3 times a day, eat foods that release energy slowly and have a calming effect, foods high in sugar may give you an instant boost of energy but will leave you feeling more edgy and lethargic than u did before. Limit your consumption of caffeine as too much can leave you feeling jittery and affect your sleeping patterns.
­ Get enough sleep­ Try to ensure you get enough rest 6­8 hours a night if getting to sleep is the problem take a hot bath and avoid using computers, phones half an hour before you go to bed.

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Avoid cigarettes and alcohol, these may make you feel better in the short term but can prevent you from sleeping properly, try find healthier strategies for dealing with stress. 10. Understand procedures regarding handling medication 10.1 Describe the main points of agreed procedures about handling medication.
In a social care setting the standards and national guidelines set out by the General Medical
Council(GMC) and The Royal Pharmaceutical society must be followed and adhered to in relation to handling medication. The main points of these agreed ways of working are:­
● Ordering­ Before any medication is ordered a qualified nurse must complete a check of the medication available for each resident, they must make sure when placing an order that the quantity will last a service user 28 days if needed long term by using the order section of the individual's Medication Administration Record(MAR) or the repeat prescription request.
● Receiving­ The designated nurse must ensure that all medication is accurate in relation to the prescription, that packaging is intact and the medication is in date, they then must enter the quantity received on the Medication Administration Record(MAR) along with the date in which it was received and sign it as the person completing the process. If in receipt of controlled medication such as morphine or diazepam it needs to be entered onto the controlled drug register and signed in by 2 competent staff( 2 nurses or 1 nurse and a senior carer) as well as the MAR chart
● Storage­ All medications must be stored appropriately according to the manufacturer's instructions, when medication is not in use it must be locked away securely, controlled drugs must be stored in line with the Misuse of Drugs(safe custody) Regulations 1973, and that only specially trained staff can handle and have the keys for both the controlled drugs and other medication
● Recording­ medication for each individual service user must be recorded on their
Medication Administration Record(MAR) chart, within the home i work in these are kept in a separate file separated by numbers 1 to 23 in relation the the individual's bedroom number, a picture of the service user and their relevant information that is beneficial to the person administering medication such as allergies at the front of all
MAR sheets. The person should record whether the service user has taken or not taken medication and the reason why if they refused or it was not needed immediately after they have given the medication.
● Disposing­All unwanted or discontinued medication should be returned to the dispensing pharmacists the person in charge of returning them must sign the returns document along with the pharmacist receiving the medication. 10.2 Explain why medication must only be handled following specialist training.
Medication should only be handled by staff who have received specialist training as it reduces the risk of medication errors, ensures that the medication is handled properly, that the correct dosage is given and to make sure that the medication is given only to the individual it is intended for. It also ensures that the person administering the medication has knowledge of it effects and side effects and the signs of an allergic reaction to the medication, as all medication given need to be recorded and signed for it also ensures that if

an error occurs that the staff member responsible can be held accountable for it, this also makes sure that the home and its staff comply with legislation.

10.3 Explain the consequences of handling medication with without specialist training.
If medication is handled by someone who has not received the appropriate training or is deemed incompetent it could lead to mistakes been made these could be catastrophic if a person is given the wrong medication or the wrong dose, it could also mean that adverse reactions to the medication are not picked up on which can lead to illness even deaths, this could lead to disciplinary action and could also mean legal action which would give the service provider not just the individual who administered the medication a bad reputation and could lead to the suspension of the provider's licence or even the closure of the care setting.

11. Understand how to handle and store food safely. 11.1 Describe the main points of food safety standards in a social care setting.
The main responsibilities for all services that deal with food set by Food Safety Act 1990 are to:­ ­ Make sure food is safe to eat,
­ Make sure you don’t add, remove or treat food in a way that makes it harmful to eat,
­ Make sure the food is of the quality you say it is,
­ Keep records of where you got the food from so it can be traceable if a problem arises, ­ Withdraw unsafe food and complete an incident for,
­ Tell people why the food is unsafe and has been withdrawn,
­ Display your food hygiene rating
There are also food hygiene standards set by the World Health Organization(WHO) that must be adhered to the main principles of these are to :­
­ Prevent contaminating foods with pathogens spreading from people, pets and pests,
­ Separate raw and cooked foods to prevent the contamination of cooked food
­ Cook foods to temperatures that will kill pathogens
­ Store food at the correct temperature to reduce the spread of pathogens
­ Use safe water and cooking materials. 11.2 Explain how to:­
● Store food,
There are many ways to store food in fridges, freezers and cupboards,
Fridge storage­ Some foods need to be kept in fridge to stop bacteria growing these include foods with a use by date such as ready to eat foods such as yoghurts and pre cooked foods and raw meats, poultry and fish. To store foods in a fridge effectively you must ensure that,
­ The fridge temperature is kept below 5 degrees celsius,
­ Keep foods out of the fridge for the shortest time possible whilst preparing foods,
­ Let cooked food cool down(within 90 minutes) before storing and eat within 2 days,
­ Stores eggs within their packaging(boxes),

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Never put open can in the fridge, as the metal can transfer to the contents place in a sealed container with the date and time opened clearly labeled and use within 3 days
­ Take note of use by dates and rotate fridge contents in relation to these( place new stock to the back)
­ Store raw foods and cooked food separately
Storing meat­ It is particularly important to store meats, poultry and fish safely in a fridge to avoid bacteria growing and food poisoning
­ Raw meat,fish and poultry must be stored in clean sealed containers at the bottom of the fridge so they don't drip or touch other foods, clearly labeled with the use by dates ­ Follow storage instructions on the labels and don’t eat meat after the use by dates,
­ Keep cooked and raw meats completely separate. ● cupboard storage,
For food stored in cupboards such as tinned food, dried pasta and jarred foods, take note of the best before dates no food lasts forever however well it's stored and rotate stock in relation to these dates. ● Freezer storage.
When storing frozen foods again you must pay attention to the use by or best before dates of food that is already frozen and rotate stock, if you are freezing fresh or precooked foods you must always ensure that it is:
­ Frozen before the use by dates in uncooked,
­ Cooked foods have properly cooled down( within 90 minutes),
­ Foods are labeled with the date in which they were frozen.
When defrosting or cooking frozen food you must make sure that they are:
­ thoroughly defrosted before cooking, especially meat, poultry and fish as they hold a lot of liquid defrost in a sealed or deep container to stop bacteria within the liquid spreading to other foods,
­ Only defrost meat, poultry and fish if you intend to cook it straight away or place in a fridge to thaw so it doesn't get to warm,
­ Ensure food is cooked until it is piping hot all the way through,
­ Cooked food that has been frozen and removed from the freezer must be reheated and consumed immediately once it has defrosted,
­ Never refreeze meat, poultry or fish unless it has been cooked once defrosted,
­ All frozen foods can only be reheated once, as the risk of food poisoning increases the more times you reheat.
­ Food must be reheated correctly as bacteria can grow and multiply when foods are cooked slowly.

● Maximise hygiene when handling food.
People who handle food must follow these rules at all times to reduce the risk of bacteria entering the foods they are preparing and serving:
­ Only wear uniforms inside the setting, clothing must be changed outside the kitchen area, ­ Always wear clean uniforms when on shift, change aprons as and when needed throughout, ­ Wear head gear that confines the hair such as hair nets, hair must be covered to reduce the risk of it falling into food and to prevent food handlers from touching thier hair, ­ Never handle food food if you are ill with a cold or stomach bug,
­ Nails must be cut short,
­ Do not wear jewelry or watches,
­ Be aware of bad habits such as touching thier face especially around the mouth, nose and eyes and of bitting nails,
­ Wash hand regularly especially before and after touching raw meats, eating, using the toilet, when leaving and entering the kitchen area. ● Dispose of food
­ Ensure food waste bins are distingushed from other storage bins,
­ Bins must be covered and opened using a foot pedal,
­ Bins must be placed around the food preperation area and positioned convieniently to staff
­ Bins must be emptied at regular intervals whilst on shift and when shift finishes,
­ Bins are to be cleaned and sanitised after every shift.

11.3 Explain the potential concequences of not following food safety standards.
If food safety standards are not followed it could lead to food been cross­contaminated which can cause food poisening in a social care setting this could have catastrophic results as the people affected would be the service users most of which already have low immune systems due to thier age or illnesses and could lead to them needed treatment from a hospital. It would also mean that staff are not adhereing to company policies and procedures which could lead to disaplinary action been taken as them not following food safety procecdures means that the setting is not compliant to legislation which could lead to the home been fined, have thier licence suspended or even closed.

zoe swalwell
3/3/16