Bleach and Child

A Food Handling Policy which would deal with all aspects of food hygiene and preparation, and provision for such things as fresh drinking water being available to

Make sure you teach your children correctly how to wash their hands using hot water and soap. After that, they can do it individually. Hands need always washing after using the restroom, before eating, and after going out in public. Children should also be educated not to let their hands or other objects in or close to their

As a health care professional, I will help to ensure that work environment is safe by following the rules. Trashing materials in appropriate cans is the most important for all employees in the building. Knowing my responsibilities for my own health and safety in the workplace. If I found something unsafe condition, I will report immediately to my employer. Using personal protection equipment is important for your own safety.

When the children are playing in the different station. For example, the child is over in the dress up area playing and saw a bottle had chemicals in it. And child sprayed it on his /she face. Teachers should make sure everything in place so that the child will not get hurt from poisons and chemicals. As the children are becoming more mobile, poisons and chemicals should be kept is safety locked cabinets or out of their reach. As their climbing ability increases, so does their risk of falling and causing an injury. Electric shock can be a risk, so electric cords should be out of reach, as well as, safety plugs in all outlets and all small objects should be removed to prevent the toddlers from choking “(Dr. Charlotte Hendricks "Earlychildhood

1.2 Employers also have a responsibility to their staff, clients and other people who come in to contact with their services. employers need to ensure that staff are trained in how to prevent and control infection, have the equipment needed such as PPE and cleaning products as well as to check that employees are applying themselves in an appropriate manner, finding any areas

|- Food Hygiene Regulations 1995. These regulations also require that employees who handle food as part of their | | | |

*make sure that ventilation, temperature, lighting, and toilet, washing and rest facilities all meet health, safety and welfare requirements

The managers and higher authority must ensure that the health and safety of all employees are maintained and constantly

The food safety act states that people working with food must practice working with good food hygiene in the workplace. Food for people who use services and for visitors must be safely stored and prepared and also must not be injurious to health.

Staff who prepare and handle food must be first receive appropriate training and understand and comply with food safety and hygiene regulations.

To avoid hazards and accidents occurring put measures in place for example. Fire guards, safety gates to block off areas that are not child safe. To avoid children touching dangerous appliances, equipment put in place safety socket covers, locks on cupboards, drawers, cooker, and washing machine. Do not use blinds with cords to avoid strangulation and have ponds covered or in a restricted area to avoid a child draining. Have a checklist in place for each room and regularly risk assesses each room for possible threats.

To establish and maintain a safe, healthy, learning environment I do several things every day and every week. I start off by checking my room for hazards when I arrive. I do a sweep around the room looking for unplugged outlets, tripping hazards, broken toys, unsafe or broken furniture, and a variety of other things. If there are any hazards found, they are taken care of right away. Then I get fresh disinfectant and sanitizer; they are locked in a cupboard when they are not in use. I use proper hand washing and diapering techniques, all day every day. At the end of the day I spray the toys, furniture, and other surfaces with sanitizer, as well as, clean the sinks and bathroom with disinfectant. Once a week or as needed, I do the laundry

Poorly prepared, stored or contaminated food can be the source of potentially fatal infections such as salmonella and listeria. Managers or owners of care homes are responsible for the food hygiene standards within their organisations. This home believes that the effective management of food safety relies heavily on having written operational policies for the safe preparation, storage and handling of food. Therefore, in this home: All food will be prepared. cooked, stored and presented in accordance with the high standards required by the Food Safety Act 1990, the Food Safety (General Food Hygiene) Regulations 1995 and the Food Safety (Temperature Control) Regulations 1995. • All food preparation areas, storage areas and serving areas should

The primary responsibility for employee health and safety lies with the individual. Employees must always perform their work in a safe and healthful manner. Work areas are to be kept neat and clean and proper

The Food Hygiene, Health and Safety Act provides food hygiene regulations for people who work in the hospitality industry it reviews the legislation which regulate hygiene, health & safety practices. The Chefs role in the safe preparation and service of food is critical and the law states that a food handler has a legal responsibility to ensure that food is maintained in a hygienic & safe manner.