The Health And Safety Act

To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.

oldest we have the Health and Safety at Work Act 1974. This act was created to safeguard any

* Ensure that the environment is safe, secure with high quality of hygiene practices for staff, children and their families and any member of the public while using the premises.

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

Reporting of Injuries,Diseases and dangerous occurrences regulations of 1995 requires the reporting of work-related accidents, diseases and dangerous occurrences. The Act applies to all work related activities, but not to all work related incidents. The objective of the regulations is to enable the enforcing authorities to identify where and how risks arise and to investigate serious accidents so as to prevent them from occurring in the future and thus providing a safer work environment. The enforcing authorities can then help and advise you on preventive action to reduce injury, ill health and accidental loss,the main points of our own policy that relate to this are:

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.

Food Safety Act 1990 to minimize the risk due to food handling in the workplace.

Answer: The purpose of the Act is to ensure the purity of food sold. Local councils and the Department of Health & Human Services administer the Act. Under the Act, food business owners are legally responsible to ensure that food sold to customers is safe and suitable to eat.

Health and safety legislations and regulations are implemented in own work settings because there will always be a possibility of accidents happening which may damage someone’s health and all work will expose people to hazards, however the health and safety legislations and regulations are put in place and used so that these risks and hazards are under control and so everyone’s health (staff and children) are safe at all costs.

Food safety is one significant discipline that health inspectors are involved with. Health inspectors have an important role in ensuring that food safety is achieved by performing public health inspection interventions of food service establishments. There are several reasons to conduct inspections of food service establishments, such as ensuring compliance with regulations, but the main reason is to prevent foodborne illnesses from occurring. In doing so, health hazards can be prevented. With public health inspection interventions, food service establishments can be monitored to ensure compliance with the regulations, so that health hazards and foodborne illnesses do not occur (Health Inspections Canada, 2015). Some examples of this are serving potentially hazardous foods, and customers having E.coli 0157:H7 and Listeria monocytogenes infections from eating improperly handled foods. In addition to the inspection, educating operators can be a part of the public health inspection interventions to further protect the public from foodborne illnesses. This

Implementing procedures for food safety and sanitation is crucial and it should be detailed in the operating procedures for the staff. Part of the safety requirement and measures taken will be, the food is purchased from approved suppliers with safe drinking water used for cooking also, the kitchen must be sanitized with no contamination from raw animal foods.

In Britain alone, it is estimated that on the work place there have happened at least 1.6m accidents every year, costing the industry at least £700m. Even though it feels like a big number, Britain is doing pretty good in comparison to other countries, as there are very strong laws imposed by the EU and the parliament, as a way of protecting the employees. For example, every time that Tesco employs someone, they will have to show them where the exits are, where the kit is, etc. In other words, they have to follow the health and safety legislations to make the work environment safe, and in turn, make their employees feel safe in their work environment.

Food safety is an increasingly important public health issue. Governments all over the world are intensifying their efforts to improve food safety. Food borne illnesses are diseases, usually either infectious or toxic in nature, caused by agents that

The Agreement on the Application of Sanitation and Phytosanitary Measures set a standard and basic rules for food safety as well as animal and plant health standards. The Sanitation and Phytosanitary trade regulations were put in place to ensure a countries consumers are importing food that safe for

Upon inspection of the food services department, we have found a gross negligence of the state food safety regulations. Upon inspection of the food service department we have found foodborne hazard of biological, chemical, and of physical nature. The organization will note that a foodborne hazard is any biological, physical, or chemical substance that may get into food and cause harm to individuals who eat that food (Safian, 2014). Of those found to be in the biological nature include contamination of expired poultry, beef, and eggs. Upon consumption of any of these meats by partons or patient of the facility, individuals could develop salmonella poisoning, listeria, bacillus cereus, and norovirus which “is the leading cause of acute epidemic gastroenteritis among children under the age of 5 years and adults in the United States and in adults worldwide, accounting for an estimated 20% of episodes of acute gastroenteritis across all ages”(“Foodborne Diseases and Conditions - Norovirus,” 2017). Disease caused by these conditions will cause vomiting, diarrhea, cramps, fever, respiratory failure, and death. Based off of the information gathered from our inspection in regards to biological foodborne hazards, the food service department will be closed until properly brought to code and that it is my recommendation that employees in this department be terminated due to the negligence found.