Case Study Of Mi Dolce Truffletillas

To carry out this standard you will need to maintain effective health, safety and hygiene throughout your work. You will also need to maintain your personal appearance and demonstrate effective communication and consultation skills.

The importance of hand hygiene allows the service provider to ensure the delivery of a safe and clean environment and to reduce the potential for cross-contamination and infection for service users, visitors and employees. Full compliance with hand washing and service user safety requirements

The general principals for environmental cleaning are to ensure the hospital environment is as clean as possible to reduce the risk of infection, and that all precautions are taken in accordance to legislation and Healthcare policy’s and guidelines. “To prevent the transfer of micro-organisms which may cause infection, and to prevent the transfer of foreign protein which may cause adverse reaction and pose the risk of spreading diseases e.g. vCJD. “

All areas that are being used for healthcare activities should be cleaned with either disinfectant wipes each morning and in between patients/procedures. Equipment should be all new out of the packets and clean. For things more major such as vasectomy’s, minor surgery or family planning clinics, areas should be cleaned everywhere with a disinfectant fluid and also with wipes, gloves should always be worn as well as other PPE such as aprons and hats. All equipment should be new from the packet and only touched by the person who is using

Personal hygiene is essential for good health and well being, having a clean and respectable appearance and pleasant environment is key to maintaining the self-esteem of the people you care for. The better they feel, the more they can enjoy life, making life more pleasurable for both them and for the staff. For most adults, hygiene is a personal and private concern. When you are helping someone with personal hygiene it's important to be sensitive and tactful, and to respect their dignity.

Own health or hygiene might pose a risk to individuals or others at work by causing infections, causing illness or causing fatalities, this can be prevented by washing hands thoroughly before preparing food and after going to the toilet, covering mouth/ turning away when coughing, applying/ replacing old plasters, disposing of used tissues, taking sick leave if ill etc.

1.1 Each employee's has a role and responsibility in the prevention and control of infection. they must conduct themselves in a healthy and appropriate manner applying good hygiene in everything they do, whether it be ensuring they wear personal protective equipment (PPE), good food hygiene, cleaning up after themselves or supporting an individual take medication.

There are laws and legal regulations about infection prevention and control. Most of the legal regulations relating to infection prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and control. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food.

These two points are important for me in the workplace because I’m not the only one staff in the workplace; that means most things I need to share with my colleagues, such as the printer and desks. To protect the public facilities can extend the facilities’ useful life; that is not only to protect the employer’s profits but also to protect my rights. Thus, when I use the machine to print or copy some documents, I will be carefully and gently. Also, I will timely clean the area where I work, and try to avoid eating any food or snack that have a strong smell in the workplace. Maintaining a clean working environment is also can help me to build a positive relationship with my

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

According to Plog and Quinlan (2012) explains the four tenets of industrial hygiene. Furthermore, states that anticipation, recognition, evaluation, and control are the useful tenants of workplace hygiene that allow an industrial hygienist to minimize the exposures of hazards by implementing appropriate controls. The controls may include proper disposal of chemical and biodegradable materials. To be effective in recognizing and evaluating on the job hazards and recommending controls, industrial hygienists must be familiar with the hazards' characteristics. Major job risks can include air contaminants, and chemical, biological, physical, and ergonomic hazards.

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

Employees in health care facilities are exposed to many bacterias, pathogens, and viruses during their work shifts and must take precautionary/preventive measures to ensure the vitality of their own health. Wearing the proper uniforms and adhering to hygiene standards is very important as well as making sure your used/soiled uniform doesn't cross contaminate your other clothes at home. Washing hands is extremely important and you should follow the washing standards placed at the facility. At home washing includes daily showering and making sure nails are kept groomed to avoid bacteria getting trapped underneath the nails. Having a strong immune system plays a key role in preventing illness. You can boost your immune system by exercising,

If chemicals, dust or fumes get in contact with the eyes it can cause eye damage and result in blindness. Biological agents are found in the natural environment and are found in many work sectors. They include bacteria, viruses, fungi and parasites which some of these agents are harmless whilst others can cause ill health. They may all be invisible so it makes it a lot more difficult to know the risks they present. As a worker, by being exposed to toxins produced by the biological agent or having an allergic reaction to the agent or substances produce like enzymes may cause the person to become infected. (Health And safety Autority, 2015). By using hygiene measures, it will allow the workplace to minimise the amount of biological agents present.

It is a legal requirement to ensure there are suitable facilities provided for employees. These facilities must include; a toilet, somewhere to wash, rest and change if necessary (with an adequate supply of paper towels, toilet paper, and soap etc.) and a suitable area to eat and drink during breaks, where food will not get contaminated. The amount of toilets that are available within the building should be reflective of the amount of workers within the organisation, for example, 1-5 workers means there should be at least 1 toilet, whereas 76-100 workers means there should be at least 5 toilets. The law also requires employers to provide clean drinking water which can be easily accessed by all staff. These facilities need to be kept clean and