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Legisaltions related to Infection, Prevention and Control

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Introduction

´╗┐Beena Ahmed Kath Morris ? Unit 39 Legislations relevant to infection prevention and control There is a wealth of legislation designed to prevent and control the spread of infection. Legislations, regulations and procedures are written into organisational policies, which set out the organisation?s responsibilities in ensuring that the law is obeyed. All organisations that provide health and social care services are legally required to have infection control policies and procedures. The Health and Safety at Work Act (1974) states that ?Employers are responsible for the health and safety of employees, workers from other organisations, and visitors while they are on the premises? (Beryl Stretch, 2010). The Health and Safety Act (1974) applies to anyone working with people whether it be employees, self-employed business owners, those on work experience, apprentices, volunteers, mobile workers or even homeworkers. It is the workers responsibilities under the Health and Safety at Work Act is to take care of everyone who may be affected by their work. For example, workers should only do work that they have been trained to do (e.g. soiled laundry). They should also be use and store equipment and materials properly (e.g. ...read more.

Middle

The following points can help prevent food poisoning by good personal hygiene: 1. Washing hands thoroughly before handling food, and wash and dry them again frequently during work. 2. Drying hands with clean towels, disposable paper towels or under an air dryer. 3. No smoking, chewing gum, spitting, in a food handling or food storage area. 4. No coughing or sneezing over food or where food is prepared or stored. 5. Wearing clean protective clothing, such as an apron. 6. Keep spare clothes and other personal items away from where food is stored and prepared. 7. Covering or tying back long hair. 8. Keep nails short so they are easy to clean, and no nail polish as it can chip into the food. 9. Avoid wearing jewellery, or only wear plain banded rings and sleeper earrings. 10. Covering cuts and wounds by a waterproof wound strip or a bandage. Use brightly coloured wound strips, so they can be seen easily if they fall off. 11. Wearing disposable gloves over the top of the wound strip if you have wounds on your hands. 12. Change disposable gloves regularly. ...read more.

Conclusion

The Health Protection Agency (HPA) was set up in 2003 as a Special Health Authority (SHA). It functions include responding to and co-ordinating control measures in the event of outbreak of an infectious disease, providing training and expert advice to those responsible for controlling infectious disease and working with other organisations to deliver protection against infection. In 2004 changed the HPA from an SHA to a mom departmental public body. As a result, the HPA is now able to provide an improved health protection system with a wide range of functions, including working with Primary, NHS hospital trusts and local authorities in each part of the UK. The National Institute for Clinical Excellence (NICE) 2003 recommends that hands be decontaminated immediately before every episode of direct patient contact or care, and after any activity or contact that could result in the hands becoming contaminated. The method of hand decontamination used will depend on what is practical, available and appropriate for the care or treatment being undertaken. NICE recommends that visibly soiled or potentially contaminated hands must be washed with liquid soap and water and less visibly soiled hands should de decontaminated prefer ably with an alcohol based hand rub, between caring for different patients and between different care activities for the same patient. ...read more.

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