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Health and safety legislation that affects care provision.

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Introduction

Health and Safety Health and Safety at Work act (1974) Health and Safety at Work is the umbrella of legislation for health and safety. HASAW is the main piece is legislation and it covers all the occupational for health and safety for the United Kingdom. Since the act as been in place the UK has been one of the lowest countries for accident rates. The HASAW act relates to people on work experience, people who are self employed, mobile workers, apprentices, home workers, employees and volunteers. In a health and social care setting the employers need to carry out risk assessment before commencing for business and needs to be regularly updated. The employers are responsible for the employees, visitors and workers form organisations while they are on the premises. They also need make sure that there are health and safety policies written down and appoint someone to be responsible for health and safety; the employers need to write down all the incidents and accidents that take place on the premises. Employers need to make sure that the staff are fully trained and wear safety equipment when necessary. The employees need to take responsibilities for their own actions and need to do what is asked by the employers and what is needed to make sure that the work place is as safe as possible. Manual Handling Regulations (1992) The Manual Handling Regulations is to do with transporting or supporting of a load (including pulling lifting and carrying, etc) by bodily force or by hand. ...read more.

Middle

The final stage of behaviour management is gross misconduct, which contains physical abuse and sales of drugs. It is the staff's responsibility to put a pupil forward to the higher employers to give them a warning and put them onto a minor and so on. Accident reporting The employers need to ensure that they have an accident book as all accidents and incidents need to be kept as a record so that the insurances covers all of the incidents that occur in the workplace. It is the staff's responsibility to fill out an accident report on a service user and an employer's duty to fill out an accident report on an employee. It is important to keep a record of all the accident and incidents which occur in the workplace as it could take several years for an employee or employer to get prosecuted so it is important that a detail record is kept of the incident. Reporting accidents helps the workplace to become safer as faulty equipment will be repaired and a place in the work maybe less safe than some other pace meaning that the work place will be safer for the members of staff. Another reason why reporting accidents are good as if you don't report a minor injury and the same accident happens again and is much worse than the consequences are worse as the insurance companies may not cover you. Safeguarding The safeguarding policies are in place to protect the service users from abuse. Employees have a duty to prevent stop and intervene abuse of any form where it is suspected or observed to be occurring. ...read more.

Conclusion

People want to keep their pay, bank details, and medical records private. There are two main types of data: Personal data which includes: their name address and medical/banking details. The other is sensitive personal data which includes: racial origin, political opinions, religion, health, sex life and criminal records. Food hygiene Food hygiene polices are vial for the prevention of cross contamination and food poisoning. Any person can get food poisoning but some people are more venerable and can contract other serious symptoms as they may have weaker immune systems than other people. Food hygiene is essential when cooking for service users as some of them can be very venerable as they may not be able to tell if the food is coked right or may not be able to say whether the food may be correct or not. Maintaining high levels of personal and kitchen hygiene are important, this could be possible if the staff: * Wash staff hands and nails with hot, soapy water before handling food and between handling cooked and uncooked foods, and after going to the toilet. * Rinse your hands well and dry them on a clean hand towel, a disposable paper towel * Wipe down and disinfect surfaces and utensils regularly * Wash up using hot, soapy water * Don't handle food if you have any slight illness. * Cover up cuts and sores with waterproof plasters. * If possible, remove rings, watches and bracelets before handling food * Use different coloured chopping boards when using different foods * Store food correctly by looking at labels to decide where to put the each food. * Make sure that the fridge is at 5 degrees and the freezer is at 18 degrees. ...read more.

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