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Health and Safety at Work Act (1974), Data Protection Act 1998, Control of…
Health and Safety at Work Act (1974)
The working environment must not put anyone at risk.
Carry out risk assessments.
Ensure fire alarms, extinguishers and exits are accessible and working
Have procedures in place to prevent accidents.
Monitor staff practice
Provide PPE
The equipment provided must be safe and in good working order.
Provide fit for purpose equipment in good working order
Safety Check equipment regularly
Regular maintenance an service of equipment
Electrical equipment and appliances are PAT tested.
Employers must provide adequate health and safety training for staff.
Staff trained to use specialist equipment.
Provide health and safety training for all staff – regularly updated.
Regular fire evacuation practices.
Provide adequate first aid.
A written health and safety policy should be provided.
Health and safety policy written in line with legal requirements.
Ensure staff are aware of and have access to the policy.
Display the Health and Safety Law poster.
Protective equipment must be available if needed to all employees and free of charge.
Maintain adequate supply of PPE.
Staff are not charged for PPE.
Ensure staff wear PPE provided.
Data Protection Act 1998
Data should be processed fairly and lawfully
Used only for the purpose it was intended for
Adequate and relevant but not excessive
Kept no longer than necessary
Processed in line with the rights of individual
Data must be secured
Not transferred to other countries outside of the EU
Control of Substances Hazardous to Health Regulations (COSHH) 2002
Storage, labeling and disposal of hazardous substances
Each work place must have a COSHH file which lists all the hazardous substances within that setting
The file must contain:
Hazardous substance identified and named
Storage locations of hazardous substances
Identify what labels on hazardous substance contained mean
Description of the effects of the hazardous substances
Must state the maximum time it is safe to be exposed to the hazardous substance
Description of action to be taken to deal with an emergency involving the substance
COSHH files must be kept up to date
Medication and chemicals must be kept in their original containers
Substances must be stored in a safe and secure place
Containers must have appropriate safety lids or caps for e.g (push down and turn)
Food and Safety Act (1990)
Covers safe preparation, storage and service of food.
‘Food businesses’ must be registered, this includes; canteens, clubs and care homes.
CQC requires that care services ensure that food and drink is handled, stored, prepared and delivered so that meets the requirements of the Act.
Environmental Health Officers (EHO) can:
Seize food thought to be unfit for human consumption
Serve an improvement notice.
Close a premises causing a risk to health.
Impacts on Care Settings
Employers must maintain high standards of personal hygiene.
Employees who prepare and serve food should be provided with training in food safety.
Food should be stored correctly.
Meals should be prepared, cooked and served safely and hygienically.
Food provided must be safe to eat.
Records must be kept of where food is from so it is traceable.
Manual Handling Operations Regulations (1992)
Avoid the need for manual handling as far as possible.
Impact on Care
Training must be carried out for those in job roles that may require them to do manual handling
Any manual handling activities must be risk assessed
Reduce risks of injury
Employees must not operate manual handling equiment unless trained to do so
Reduced need for staff to undertake manual handling unless needed
Lifts should be planned and practice before doing it in real life.
Take action to reduce the risk of injury as far as possible
Assess the risk of injury for any manual handling that is unavoidable
Employers must provide information, training and supervision about safe manual handling
Reporting of injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 2013
Require employers to keep written records of and to report the following incidents to the Health and Safety Executive
Work related accidents that cause death
Work related accidents that cause serious injury such as: loss of sight, serious burns, crush injuries- causing organ damage, hypothermia or heat induced illness
Diagnosed cases of specific types of work related diseases, e.g. carpal tunnel syndrome, tendonitis, asbestosis, occupational dermatitis, occupations cancer, occupational asthma, exposure to biological agents.
Incidents that have a potential to cause harm – collapse of equipment, chemical spills and leaks, overflowing drains, gas leaks.
Records of the following must be kept
Any accident, occupational disease or dangerous occurrence that requires reporting under RIDDOR.
Any other occupational accident causing injuries that result in a worker being away from work for or incapacitated for more than seven working days.
An accident book should be used for any accident (even if not reportable). The following information must be recorded:
Date, time, place of the event
Details of those involved
Summary of what has happened
Details of injury/illness that resulted.
Keeping records enables employers to:
Collect information to help manage health and safety their work place safely
Information can be used to aid risk assessment.
Solutions to potential risks can be developed.
Prevention of injuries and ill-health.
Help control accidental loss or fines costs.
Food Safety (General Hygiene) Regulations 1995
Handwashing
Anyone who works with food should wash their hands before handling it.
People with care duties should also wash their hands after: toileting, emptying bed pans, using medical equipment, touching dirty linen or clothing and handling pets or their feeding bowls.
Food storage and preparation:
Do not use foods past its ‘use by’ date and fridges are clean and operating below 5°C
Storage instructions on food labels followed
Use open food within to days unless it states otherwise.
Keep foods that are ready to eat chilled.
Accidents:
Make sure areas cleaned after an accident such as vomiting or diarrhea are disinfected thoroughly.
Wear suitable clothing/PPE i.e. disposable apron and hands are washed thoroughly.
Meals:
Care staff helping serve meals should wash their hands thoroughly and put on a clean disposable apron before serving or feeding residents.
Visitors should be made to wash their hands if helping to feed residents.
Visitors should not be allowed in the kitchen
Civil Contingency Act 2004
The CCA 2004 establishes a clear set of roles and responsibilities for individuals involved in emergency preparation and response at a local level.
It requires that organizations in the health system including emergency services, local authorities and other NHS bodies are prepared for adverse events and incidents.
Some of the incidents and events that might occur is
An explosion of a suspect package
Extreme weather conditions
Fire
Flooding
Hazardous materials (hazmat) release – chemical, biological, radiation or nuclear.
Major transport incident
Outbreak of an infectious disease
Pandemic influenza
Power or utility failure
Terrorist event
Management of Health and Safety at Work Regulations
Specific detail added regarding HASAWA and the safe management of health and safety.
Risk assessments are carried out and any control measures needed are implemented.
Competent individuals are appointed to manage health and safety and security – to deal with any emergencies that might happen.
Information, training and supervision are provided so that work activities can be carried out safely.
An important Act that is the basis for other health and safety regulations and guidelines
It established the health and safety executive (HSE) as the regulator for the health and safety welfare of people in work settings in the UK
It established the key duties and responsibilities of all employers and employees in work settings
This Act requires that good personal hygiene is maintained when working with food so that it is safe to eat
It requires that records are kept where food is from so that it can be traced if needed
It requires that any food that is unsafe is removed and an incident report completed
This act requires that employers avoid hazardous manual handling tasks where possible and assess those that cannot be avoided
It requires that employers eliminate or reduce the risks associated with manual handling tasks
It requires employers to provide information, training and supervision about safe moving and handling
This act requires employers to report and keep records for three years of work-related accidents that cause death and serious injuries, diseases and dangerous occurrences
It requires work settings to have procedures in place for reporting injuries, disease and incidents
It requires employers to provide information and training on reporting injuries, diseases and incidents
The main Act that protects the security of personal information
It requires that information is accurate and up to date
It requires that information is kept secure
Replaced with GDPR
This act requires that food safety hazards are identified
It requires that food safety controls are in place, maintained and reviewed
It require that environments where food is prepared or cooked are kept clean and in good condition
Raw meat and ready to eat products must be prepared on separate chopping boards to prevent cross contamination.
This act requires employer to carry out risk assessments to prevent or control the exposure to hazardous substances
It requires employer to have procedures in place for safe working with hazardous substances
It requires employers to provide information, training and supervision so that work activities can be carried out safely
This act sets out how organisations must work together to plan and respond to local and national emergencies
It establishes how organisations such as emergency services. Local authorities and health bodies can work together and share information
It requires that risk assessments are undertaken and emergency plans are put in place