Unit 264 infection control

Keeping the information this way will make it easier for Dr. Ziem to review your exposures to see what things in your environment still need attention and your symptoms to see what types of medical problems you have been having. Under date, record the date you noticed a worsening of your symptoms.

Unit 264 infection control

Malgorzata Kawala Unit principle of infection prevention and control Outcome 1 1. 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.

It is important as employees that we are aware of these so that we can work safely; at work we have information provided in the health and safety file and COSHH file. As employees we must ensure we attend all necessary trainings that our employers provide regarding infection control and prevention.

If an employee comes across a hazard such as bodily fluids spilt in an area or a staff member not wearing gloves you must report it immediately to a senior staff member and not ignore it as this may cause infection to spread. It is also important that all equipment is cleaned correctly to avoid cross infection this is because infection can also spread from one person to another through instruments, linen and equipment.

It is the duty of the employer to provide PPE, equipment, organise training for staff, undertake risk assessment and generally is responsible for the health and safety of staff in the work environment. Under health and safety law and regulations employers have to provide a safe workplace for all staff and also provide the required PPE and training and information for staff.

Informing all staff of infection control policies, procedures and updates will ensure that all staff are being provided with the necessary information to follow safe practices when working whilst adhering to the law.

In my workplace we have the infection control policies and procedures, the COSHH file, information posters and updates on any infection outbreaks or risks. Employers must make sure staff attend training and are supervised when working so that infection control guidelines are being adhered to.

Employers should make the workplace a safe environment that is safe for work but also for all individuals and visitors. Employers must carry out risk assessments to assess the dangers of certain work activities and then are responsible for putting strategies in place for minimising or eradicating the risk.

Employers must provide PPE free of charge and provide training and refresher updates on infection control.

Guidelines for Infection Control in Dental Health-Care Settings

In terms of maintaining a safe environment employers are responsible for providing PPE, cleaning equipment and materials, maintaining equipment and providing suitable areas for food preparation, washing, toileting and disposing of waste.

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.

The HSE is an independent regulator for work-related health, safety and illness; provide information and advice to reduce risks of accidents occurring in the workplace including the spread of infections.

NICE is responsible for providing guidance on the most effective ways to prevent, diagnose and treat disease and ill health.

Unit 264 infection control

The FSA is responsible for food safety and food hygiene and providing advice on food safety issues. All local authorities have infection control policies and procedures that have been developed to protect their local communities.

Infection prevention and control teams carry out routine inspections too to different settings to ensure safety.

There are many systems and procedures that provide ways of preventing and controlling the spread of infection. There is also information provided through the media and different campaigns are organised to raise awareness amongst the general public about infection prevention and control for example in relation to the swine flu and to the MRSA bug and other super bugs.

There are also public health departments that ensure the safety of local communities such as the provision of sewerage systems, clean water, safe waste disposal, the monitoring of pollution and clean air.

Environmental health also involves making sure that food outlets meet the required food safety standards and that they are routinely inspected. Training and information is also available for infection control teams.

Health care providers are also responsible for providing systems and procedures for preventing and controlling infection in terms of monitoring any infection outbreaks, providing immunisation programmes and using barrier nursing in care settings to contain and prevent the spread of infection; strict procedures must be followed when providing care to an individual being barrier nursed such as careful removal and disposal of PPE, through hand washing procedures and equipment.

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods.

All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.Unit The Principles of infection prevention and control (IC 01) Outcome 1 – Understand roles and responsibilities in the prevention and control of infections.

1. 1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection. Employees Old-Age Benefits Institution (EOBI) Ministry of Overseas Pakistanis & Human Resources Development, Government of Pakistan (Skill Test for the Posts of Private Secretary, Personal Assistant, Kats Operator, Assistant).

Unit The Principles of infection prevention and control (IC 01) Outcome 1 – Understand roles and responsibilities in the prevention and control of infections.

1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection. Unit IC01 The Principles of Infection Prevention and Control Outcome 1 Employees rights and responsibilities in the relation to the prevention and control of infection are to follow company’s policies and procedures, keep themselves safe and others, report any hazards which could lead to infection, attend relevant courses, use the PPE.

Unit The Principles of infection prevention and control (IC 01) Outcome 1 – Understand roles and responsibilities in the prevention and control of infections.

1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection. Unit The principles of infection prevention and control Employees roles and responsibilities Maintain high standards personal care and hygiene.

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