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Working in a care setting. Understand Priorities and Response in dealing with Incidents and Emergencies

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Introduction

Understand Priorities and Response in dealing with Incidents and Emergencies Unit: 3 Task: 4 Anjum Aziz Any incident that occurs must be reported in the correct way. For example, accidents must be recorded in the accident book with the time, date, nameof the person involved and a description of the accident. If there was an injury it must be described and the treatment given must be recorded. The possible priorities and responses when dealing with incidents and emergencies such as an accidents and exposure of infection or chemicals can lead to death or serious injury. It is important to ensure the safety of people, property and environment, review of policies and procedures following critical incidents, implementing improvements for the future. If there is an accident, make sure that you keep everyone away from the place,shout for help and ask someone to who know the role of first aider. First aider will have certain qualities and skills which are very valuable and help you to deal with these situations. The principles of first aid are: > To preserve life > To limit the effect of the condition > To promote recovery They need to check theA (Airway) B (Breathing) C (Circulation): * Keep safe, check for danger before approaching * Check casualty's response "hello can you hear me?" * Make sure the person's airway is open by leaning their head and lifting their chin * Check for normal breathing * If breathing normally, check circulation, then place casualty in recovery position, get help and check for continued breathing * Place one hand on the forehead and gently lean the head back and lift the chin * Pinch the person's nose, place your mouth over their mouth and, by puffinglittle by little, give two rescues breaths, each over on second. Giving chest compression > Find the place where the ribs meet the breastbone, and lay two fingers there. ...read more.

Middle

If they don't improve the consequences would be that they are putting their self and others at the risk. Exposure to Infection and Chemicals It is very important to protect your self and other against infection and make sure that the area is safe and clean where you are cooking, or using any chemical. To protect people from exposure to infection or chemicals we need to make sure that we stop infection from spreading because it can be a risk of death. It is very important to wash hand before and after going to the toilet, eating food, after contact with blood or body fluids, touching animals and pets, and touching raw meat. To prevent infections make surethat you cover nose and mouth with a tissue when sneezing or coughing. Every time you cook something in the kitchen always clean as you go and wash surface down with hot water and detergent because it will kill the Bactria. In the care setting it is responsibility of the staff to provide correct PPE which contains aprons, masks, gloves, goggles, hat to cover hair. If any staff has any illness such as nose, skin or throat infections and sickness or diarrhoea they avoid preparing food because it could also spread infection.Make sure that staff checksthe expiry dates of everything in the fridge and in the cupboard because it can cause food poisoning. There is legislation for food safety. Food Safety Act 1990 was designed to ensure that every individual is following good food hygiene, so no one has a health on risk. It also aim the law is that food should be prepared in clean hygiene and correct standard. Employers need to make sure that the food they are cooking its fresh and well washed before cooking because it will kill the bacteria in the food. Kitchen need to be kept clean and tidy, especially all the surfaces. Food should be kept at the right temperature and also need to be cooked over 75oC or over. ...read more.

Conclusion

The surface should be clean with detergent. There are other ways which infection can be spread. The washing hands will prevent yourself and others from infection. It is important you should wash your hands properly by using an anti-precipitant deodorant specially after using the toilet and before touching the food. Care workers need to wear gloves and clean clothes, nails should be clean and short, clean the surface with anti-biotic wipe or spray where you are going to cut the food. While they are cutting or cooking food you shouldn't rub your face, or fiddle with their hair and pick spots because they are also covered with Bactria and it will cause infections. Kitchen is main area where care worker need to be more care full Bactria. Knives and cutting boards can be dirty with bacteria from raw food. It is essential to wash hands and equipment properly to reduce the chance of food becoming dirty with bacteria. It is legal duty to protect clients against infections and the risk of cross- infection in health and social care setting is high because of the vulnerability of clients. Maintaining a high level of personal hygiene will help to reduce the chance of developing infection. The full environment should be clean and out of danger. In the setting all the hand rails should be kept clean and free from Bactria. The floors need to be free of dust, grit, litter and chewing gums etc. If there is any body fluid on the floor it should be clean with detergent as soon as possible by wearing correct PPE. It will help you to stop spreading bacterial infection. Reference Ayling P (2007) Infection Prevention and control, Knowledge set. Oxford. Heinemann. N.Mooine, K.C Pensley, B.Strath, C.Price (2000), Health and Safety Care (Intermediate GNCE), Heinemann Education Publisher Class notes = Jane(December, 15, 2011) The employer's duty of care in practice. Retrieved December28, 2011 [online] http://www.direct.gov.uk/en/Employment/HealthAndSafetyAtWork/DG_4016686 Health and Safety Executive. Retrieved December, 28, 2011 [online] www.hse.gov.uk What to do in an emergency. Retrieved December, 28, 2011 [online] http://www.nedac.co.uk/Emergency.htm ...read more.

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