Unit 4222-264 Prevention And Control

To ensure that their own health and hygiene not pose a risk to service users and colleagues

| State how the health and safety control equipment relevant to the work should be used in accordance with the given instructions.

It is our responsibility as employees to take precautionary measures to prevent and control the spread of infection in the workplace. This involves working safely to protect myself, other staff, visitors and individuals from infections.

* Take responsibility to ensure the staffs are given appropriate information, instruction, training and supervision in order to comply with Health and Safety rules and procedures.

However, everybody who has contact with the patient or the environment is entitled to relevant information that will enable them to reduce the risks of transmission to

It requires anyone who is dealing with food to treat food in a committed, controlled and mannered way so it doesn’t harm any human who consumes it. To protect any human from getting harmed by the food they consume it is important that you do not include or remove anything from the food, do not treat the food in a way which can be damaging the consumer’s health, ensure that the food we serve or sell is meeting those consumers’ standards and make sure that the food is clearly labelled, advertised and presented in a way that is not wrong or in a way that it will not mislead consumers and buyers. This act will make sure all the food that is consumed is safe and eatable for humans and it will not cause them any harm or problems. An example relating to a health and social care setting is using different coloured chopping boards. This will prevent the spread of bacteria and any diseases and will reduce the risk of E.coli and food

prevention. If an employee comes across a hazard such as bodily fluids spilt in an area or a staff member not wearing gloves you

* carry out health surveillance of employees who have been or are likely to be exposed

Regulations made to minimize the risk of illness through food are based on the government’s understanding of science. While food businesses consider both the quality and safety of food, the government focuses only on food safety.

1.2: Employers responsibilities in the relation to the prevention and control of infection are to keep everybody safe and to provide a safe work place, they do this by following current legislation. A few examples taken from the HSAWA are COSHH, The Public Health (control of diseases) Act, Food Safety Act

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.

1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection.

| Protect the environment in accordance with safe working practices as appropriate to the work.

Avii An explanation of the procedures to be followed to prevent and in the event of each of the

Hospital acquired infections are one of the most common complications of care in the hospital setting. Hospital acquired infections are infections that patients acquired during the stay in the hospital. These infections can cause an increase number of days the patients stay in the hospital. Hospital acquired infections makes the patients worse or even causes death. “In the USA alone, hospital acquired infections cause about 1.7 million infections and 99,000 deaths per year”(secondary).