NVQ Health and Social Care

Common Induction Framework for students This framework is the route of your course and is to be completed as part of your organised daytime
Maintain safety at work 3.1 Health and Safety 3.2 Moving and Handling 3.3 Fire Safety 3.4 Emergency First Aid 3.5 Infection Prevention and Control 3.6 Medication 3.7 Security Maintain safety at work Questions Total for Unit= 380 glh 40 40 45 40 50 35 40 90

Maintain Safety at Work

Over a third of all major injuries reported each year are caused as a result of a slip or trip (the single most common cause of injuries at work). Slips and trips are the most common cause of non-fatal major injuries in both manufacturing and service industries and account for over half of all reported injuries to members of the public. Source: Health and Safety Executive

Common Example problem Slips Trips Wet floors, either because something is spilt, or because a service user has just had a bath. Trailing electrical leads carelessly left trailing across the floor. Frayed carpets or rucked up rugs/mats Cleaners bucket left in a walkway Open upper floor windows. Staircases Shock Loose wiring

Action Put Caution Wet Floor signage up to alert other people of the danger Tidy up the leads so they do not cross a walkway. Alert the maintenance team immediately Remove obstacle and inform cleaners Ensure the window restrainers are in place. Only service users who have been risk assessed as safe to use stairs should do so. Check their care plan. Visually check each appliance before use. If in doubt, switch off the appliance - Alert the maintenance team immediately

Falls

ALWAYS BE ALERT AND THINK ABOUT THE RISKS

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Under the Health and Safety at Work Act 1974, the employer, the employee, and where appropriate, the service users you support have a responsibility to ensure safety is maintained in the workplace. So if you see something dangerous, put it right, or report it. Common areas where accidents can happen are: Bathing Although you will aim to give personal care in an individual manner as possible, you must always remember that safety is paramount. For instance, a service user may wish to be left in the bathroom alone. You should support this as long as it is safe to do so. Your manager will give you guidance on this. Also bathing in too hot water can cause scalding. In residential settings each bath is fitted with a device that ensures water comes out of the hot tap at less than 43C. However each bath has a thermometer for you to ensure the bath is not too hot before the service user gets in (most people like baths at about 39C, but check with the service user), but bath water must never be hotter than 43C). In other settings this may not be relevant or appropriate.

Accident Books

There are two accident books in the organisation for

Two elderly women died in separate scalding accidents while in the care of a council's social work department it emerged yesterday. The deaths of the women have prompted the council to improve safety measures in its care and service users homes. It is understood that one woman, aged 100, got up in the night to use the lavatory in her en-suite room (in a care home) and stumbled into the bath. While trying to get out she accidentally turned on the hot water tap and was scalded. The other incident took place in a private house. Following the incidents urgent precautionary work is under way at 16 premises. Service Staff
Users and
Feb 2003

It is important that you record each accident that happens to you or that you witness. The books are reviewed by the management team and help to prevent future accidents occurring. Your mentor will show you where the books are kept and how to fill them in.
Hints Find your organisations accident/incident book and the policy and procedures about recording and reporting of accidents and incidents.

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Hints

Look up your organisations policy and procedures on Health and Safety

COSHH

COSHH stands for the Control of Substances Hazardous to Health, and defines how dangerous liquids, powders etc are stored and used around the setting. All items that are covered under the COSHH regulations have one or more of these symbols shown on the packaging. It is important that these products are never left out for service users or staff to mistakenly drink or misuse. Cleaning materials should never be left out even when staff are taking a short rest break.

Emergency Procedures In the event of an emergency it is important to know where the main services for the care setting are isolated. Hint You should now find out where the main services are for the care settings that you work within

Service Gas Electricity Water

Location in the care setting

Enter details here

Gas cylinders in courtyard outside the premises.

Enter details here

Main box in the corridor at main entrance at high level.

Enter details here

Isolated by security valve under the sink in the kitchen.

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3.2 Moving and Handling

Cervical Cervical

The principle of safe moving and handling is to protect yourself, your colleagues. Correct moving and handling is a vital part of your role. It is essential you learn how to move and handle correctly, otherwise you could hurt yourself and others. You will receive training in the correct techniques to use when moving and handling within the workplace. It is your legal responsibility to use the correct moving and handling techniques as trained.

Thoracic Thoracic

Lumbar Lumbar

Sacral Coccyx

Sacreal Coccyx

NEVER Attempt to move, handle or lift anything UNTIL you have received the appropriate training

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3.3 Fire Safety

It is important that you understand how to prevent a fire and what to do in the event of a fire.

Fire Prevention Smoking / Naked flames An obvious cause of a fire is a carelessly discarded cigarette. Find out what your policy is on service user and staff smoking within the building and surrounding areas Housekeeping Empty boxes, litter etc can assist a fire spread. So always ensure that empty boxes are discarded safely outside the building, and clutter, particularly in corridors is kept to a minimum. Fire doors Doors should be kept closed at all times, unless they are fitted with automatic door release system linked to the fire alarm system. Doors should never be blocked or wedged open, this can result in a 5,000 fine from the Health and Safety Executive. Fire exits In the event of fire it is essential that service users and staff can exit the building without obstacles. Never allow anything to obstruct a fire exit. Fire exits are clearly marked and are generally doors leading to outside from the building. You will receive training in how to respond to a fire and what to do on hearing the fire alarm.

Typical examples of evidence that you can upload to your E-Portfolio can include the following:
1. Write a reflective account on how the training you have received assisted in an emergency/drill Make sure it is something that you have done and give times and examples 2. Scan or photograph the organisations policy and procedures signage and emergency exits 3. Read and upload the Fire Safety Policy within your Organisation

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3.4 Emergency First Aid

The following is a brief guide to how to handle emergency first aid situations.

If you are present or come across a situation that you think requires first aid attention, then follow the following steps.

1. 2. 3.

Assess the situation do not put yourself in danger Make the area safe Send for or go and get the person in charge do not delay

You will receive training in how to respond to a first aid situation and this should be refreshed every year You must not administer first aid unless you have been trained.

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3.5 Infection Prevention and Control Safe Food Handling

The grim truth about food poisoning There are millions of cases of food poisoning every year in the UK
Food poisoning occurs when people eat food that has been contaminated with harmful germs (particularly bacteria and viruses) or toxins (poisonous substances).

This section is advice given to people who prepare food. You may be required to be involved in food preparation in your role as a carer You will need to have an understanding of the principles of safe food handling. Safe Food handling can be broken down into these four key areas.

Bacteria need warmth and moisture to grow. They reproduce by dividing themselves, so one bacterium becomes two and then two become four and so on. In the right conditions one bacterium could become several million in 8 hours and thousands of millions in 12 hours (see above). This means that if a food is contaminated with a small number of bacteria and you leave it out of the fridge overnight it could be seriously contaminated by the next day. Then just one mouthful could make someone ill. If you put food in the fridge it will stop bacteria from multiplying. Since you cant see, taste or smell bacteria, the only way that you can be sure that food is safe is to follow good hygiene at all times.

Cleaning

Effective cleaning is essential to get rid of harmful bacteria in the kitchen and to stop them spreading. Often bacteria can collect in places that you might not expect. But anything that is touched by food or peoples hands could be covered in bacteria. In many food businesses the bacteria hotspots include: Fridge/freezer handles Tap handles Work surfaces Chopping boards Bin lids Cloths used to clean dishes and surfaces, and tea towels, can also spread bacteria. Make sure you wash and dry them thoroughly and replace them regularly, particularly when they are worn or damaged. Use paper towels or disposable cloths wherever possible.
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Can Openers Cooking Thorough cooking is very important because it kills harmful bacteria in food. If bacteria survive in food because it isnt cooked properly, it could make our service users ill. Simple guidelines like you would use at home can help to ensure food is safely cooked. Only serve properly cooked food Serve food straight after it has been cooked or reheated. Inspect the food you are serving. Make sure it is piping hot all the way through and that meat juices run clear. Chilling Some foods need to be kept chilled to keep them safe, for example food with a Use by date, food that you have cooked and wont serve immediately, or other ready-to-eat food such as prepared salads. If these foods are not properly chilled, bacteria can grow and make people ill. Freezers need to be kept between -22 to -18C and fridges need to be kept between 0-5 C. Cross-Contamination Cross-contamination is when bacteria spread between food, surfaces or equipment. It's most likely to happen when raw food touches (or drips onto) other food raw food touches (or drips onto) equipment or surfaces people touch raw food with their hands So, if raw meat drips onto a cake in the fridge, bacteria will spread from the meat to the cake. What Temperature should I serve food?

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If you cut raw meat on a chopping board, bacteria will spread from the meat to the board and knife. If you then use the same board and knife (without washing them thoroughly) to chop a cucumber, the bacteria will spread from the board and knife to the cucumber. Hands can also spread bacteria. If you touch raw food and dont wash your hands thoroughly you can spread bacteria to other things you touch. What you need to do Keep raw and ready-to-eat foods separate and store correctly Clean surfaces and equipment thoroughly before you start to prepare food and after they have been used with raw food Wash your hands thoroughly after touching raw food Cover cuts and boils Wear protective clothing Cover hair Use separate utensils for raw and cooked foods Wash raw meat, vegetables, fruit and rice Let your manager know when you are unwell

By avoiding cross-contamination, you can stop bacteria spreading. How to check Supervise cleaning and food handling Check that raw and ready-to-eat foods are kept apart when they are stored, prepared and displayed. Make sure that your staff know how to avoid cross-contamination. Infection Control Infection control is about controlling the spread of communicable diseases between service users, staff and visitors. Our service users are particularly vulnerable to infection, and as such we need to be extra careful. Infection can be spread through o Physical o Airborne sneezing / coughing o Contact with bodily fluids o Eating contaminated food
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A stomach bug introduced to a care setting can quickly spread to service users and staff, making staff go off sick and making service users care needs increase. So it is vital that you are aware of the importance of limiting the control of infection. There are simple guidelines that you should follow to limit the spread of infection. Hand washing Always wash your hands after going to the toilet or after helping one service user

Step 1 Wet your hands thoroughly under warm running water and squirt liquid soap onto the palm of one hand Step 2 Rub your hands together to make lather Step 3 Rub the palm of one hand along the back of the other and along the fingers. Then repeat with the other hand Step 4 Rub in between each of your fingers on both hands and round your thumbs

Step 5 Rinse off the soap with clean water

Step 6 Dry hands thoroughly on a disposable towel

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Protective equipment Always wear personal protective equipment when giving care, and also when in the kitchen. Dispose of gloves and aprons between service users according to your organisations policy. Masks are generally only worn when there is a risk of air-borne infection. Never wear the same apron that you have used to protect yourself when giving care, in the kitchen Laundry .
Laundry Rules Keep Whites, Coloured &Woollens In separate washes

Find out how your organisation deals with the laundry

Read the labels of clothes for laundry information and NEVER try to launder clothes marked for Dry Cleaning

Staff Sickness If you have suffered from a communicable illness, you should not come to work until you have been given the all clear from your doctor. This includes an illness you may have suffered when on holiday (especially abroad).

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3.6 Medication

Most of the service users in our care take medication of one description or another. Some medication is given to reduce the symptoms of a long term illness (ie Parkinsons Disease, or diabetes) while other medication is prescribed to remedy a short term problem (chest infection or headache).

Only the doctor can prescribe medication.

Service users who can manage their own medication safely are encouraged to do so. Others are given assistance in the storage and giving of daily medication.

Until you have received appropriate training you are not permitted to assist in the giving of medication.

3.7 Security

Violence From Service Users You should be aware of how to deal with violence from service userswhether towards:
You Other service Users Other staff

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Each situation is different but always remember if a service user is violent towards you: NEVER RETALIATE Intruders Residential settings may have an open policy for visiting, and you will often see people who you do not recognise. In some services you and others may need a security code to get in. Do not just let a stranger walk around the building, ensure they have proper business to be in the building, and if in any doubt accompany them, until they leave the premises. If you meet someone who you think should not be in the building, smile and politely ask them if you can help. If they say NO then ask who they are and what they are doing?. If they are visiting and you dont know them they will be assured that the person they are visiting is in a secure place. Never give the door/key codes to anyone who has no proper business in the building. If in doubt, ask a senior member of staff if they should be given the code. Missing Persons For the safety of service users it is important you know their whereabouts at all times. The location of service users and any appointments, outings etc will be communicated during the handover at the beginning of your shift. Any apparently missing service user must be reported to the person in charge without delay. In the event of a missing service user you should follow the Missing Persons Policy.
Additional Reading: You should now read the Missing Persons Policy within your Organisation

WALK AWAY

GET HELP

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QUESTIONS 3.1 Maintain Safety at Work What could be a risk in your work environment? Slip- wet or slippery floors, wearing the wrong type of footwear. Trips- trailing cables and wires, worn carpets ,rugs and mats placed in a wrong place, obstructions and things left lying around the floor. Floor surfaces that are holed, cracked, uneven or damaged. Falls- using chairs instead of stepladders or proper foot stools, stairs that are damaged. Shock- loose wiring Links to Unit 32/42 UPK

What should you do if you identify a risk? Make a note of any existing precautions that are in place to control those hazards.

Links to Unit 32/42 UPK 2,3

Think about a situation that may be a risk to you, discuss this with your manager. Look at the workplace policy on violence. Describe two situations that would require utilities services to be disconnected and who would you inform? 1 I went to the kitchen to make cup of tea for the visitors, then I smell a Links to Unit / gas leaking from cooking appliances. UPK Inform: the manager

2 Noticed a damaged socket, plugs and cables

Links to Unit / UPK

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Inform: the manager

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List as many potential hazardous substances as you can. Liquid- cleaning chemical Dust- lead and asbestos Fumes- industrial chemical Gases- carbon monoxide Living organism-fungal, spores What are the hazardous substances kept in your workplace and how are they stored safely? Medications, bleach, disinfectant, cream cleaner, cleaner sanitizer, automatic rinse aid, antibacterial hand wash, machine carpet cleaner, urine neutraliser, kitchen cleaner, bactericidal cleaner and hygienic hand rub. They are all placed in a locked cupboard. Vapours Mists Biological agents

Ensure you are familiar with the COSHH regulations. List products that should be stored securely in a locked cupboard under COSHH Regulations (unless you are working in a service users home). Links to Unit / PC / UPK Medications ,bleach, disinfectant, cream cleaner, cleaner sanitizer, automatic rinse aid, antibacterial hand wash, machine carpet cleaner, urine neutraliser, kitchen cleaner, bactericidal cleaner and hygienic hand rub.

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3.2 Moving and Handling

Find the Health and Safety policy in your organisation, look at the section relating to moving and handling. Discuss with your manager current legislation that underpins moving and handling tasks. What are the key points in the policy that affect your work role? To avoid hazardous manual handling operations. Reduce the number of lifting and manual handling related injuries which cause suffering to staff within the home. Assessing the needs of staff members and ensuring to receive adequate training in relation to job description. Provision of appropriate equipment (e.g. hoist) and instructions on their use.

Note when you will be attending a moving and handling training course: I attended a Manual Handling Refresher Training last May 17,2010

What is the purpose of a risk assessment when moving and handling? It serve as a guide to identify risk, how they can be reduce and whether or not it is safe for the procedure to be carried out. Provide the care worker with measures necessary to remove or reduce the risk of injury during manual handling.
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Look at several risk assessments with your manager so you have an idea of the recording process. Who carries out the risk assessments within your organisation? The Manager DEMONSTRATE THE PRINCIPLES OF CORRECT MOVING AND HANDLING. 3.3 Fire Safety

Outline the procedures in your workplace that are in place to prevent fire? Keep the fire doors closed at all times. Fire exit doors should be clear. No smoking inside the home. Ensure that empty boxes are discarded safely outside the home What is the procedure in the event of fire? Raise the alarm, dial 999 Ensure that everyone is safe and out of the danger area. If it is safe to do ,attack the fire with correct extinguisher. Go to the fire assembly point. Do not return to the building for any reason.

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CARRY OUT SEVERAL FIRE PROCEDURES WITH YOUR MANAGER TO CONFIRM YOU HAVE A THOROUGH UNDERSTANDING. A direct observation or expert witness testimony will also be required to assess this area. 3.4 Emergency First Aid Discuss with your manager your knowledge and experience in dealing with health emergencies. Identify what you have been trained to do. Links to Unit / Inform the manager and senior staff UPK Dial 999- when calling an ambulance try to keep calm and give clearly all 4c the details being asked.

What is the single most important thing an untrained worker can do in a health emergency? Summon help as quickly as possible

Links to Unit / UPK 4c

What health emergencies may occur in your workplace? Severe bleeding, cardiac arrest, shock, loss of consciousness, epileptic seizure, choking, difficulty in breathing, fractures, burns and scalds, poisoning and electrical injuries.

Links to Unit / UPK

Note when you will be attending a first aid course: I attended a First Aid Awareness last February 19,2009

Links to Unit / UPK

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In the event of an emergency occurring, what action would you take if you were alone? Summon help as quickly as possible, dial 999 Links to Unit / UPK

Who is or who are the Qualified and Appointed First Aider(s) in your workplace? Manager- Vega Narainen Deputy manager- Tracy Louise Scott Team leader- Silvana Narainen Senior carer- Ega Narainen

Links to Unit / UPK

3.5 Infection Control What infection risks are likely in your work environment? Cross- infection, wound infection, conjunctivitis Links to Unit / UPK

How can infection be spread? Airborne the infection is carried by the air, such as the chicken pox virus Droplet spread infectious droplets of moisture are breathed or coughed out and settle on surfaces, where they can be transferred to peoples hands Direct and indirect contact by touching someone who already has an infection or by using dirty equipment.

Links to Unit / UPK

What procedures can you take to prevent infection from spreading? Wear suitable, clean protective clothing.

Links to Unit / UPK

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Washing your hand properly. Let the manager know when your unwell Keep the workplace clean all the time. Cover cuts and boils. Discuss your responsibility in relation to food preparation in your organisation. What are the potential hazards to health and safety associated with Links to Unit / food handling and its preparation? UPK Physical hazards- broken glass or packaging materials, fragments of shell or bone, parts of machinery, jewellery, hair and fingernails, dust and dirt, bodies of pests. Chemical hazards- industrial or agricultural products in the food chain, cleaning chemicals used in food premises, dissolved metals from inappropriate use of metal containers. Biological hazards- bacteria that can cause illness or spoil food, viruses, fungi such as mould and yeast, naturally occurring poisons and microscopic parasites. What personal precautions do you need to take to make sure you are hygienic? Keep yourself clean and tidy -take a bath or shower everyday and put on protective clothing before entering a food area. Make sure that hands are clean at all times- wash your hands properly Keep your hair covered- wear a hat or head covering. If hair is long it must be tied up or clipped back so it cannot hang loose outside the head covering. Never dry your hands on your clothing or on cleaning cloths such as wiping, drying or service cloths. Never pick your nose, or wipe your nose on a sleeve. Never cough or sneeze over food. Never spit. Links to Unit / UPK

What protective equipment will you wear in When do you need to wear it? your job role Gloves When you will have contact with body fluids(body waste, blood, mucus, sputum, sweat or vomit)or when you have any contact with anyone with rash , pressure
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Plastic apron sore, wound, bleeding, or any broken skin. When there is any procedure which involves bodily contact or is likely to deal with body waste or product.

Your manager may wish to observe you and check you are taking steps to prevent infection. 3.6 Medication Discuss and locate the medication policy with your manager. Links to Unit / PC / UPK What are your responsibilities relating to medication and health care tasks in your workplace? Check that medicines is given to the right person, right medicine, right dose, right time and right route. Make sure they swallow their medicine properly before you sign. Encourage them to sit upright when giving medicine. Monitor the service users and their response to medications. Record when the person refuses the medicine. Discuss with your manager if you should attend a medication course. MEDICATION CAN ONLY BE ADMINISTERED BY A PERSON WHO HAS RECEIVED MEDICATION TRAINING. Links to Unit / UPK

3.7 Security

Why are security measures important to service users? Because its for their safety and protection, they have the right to be secure. Security against intruders, security in respect of peoples privacy and decisions about unwanted visitors ,security against being abused and security of property.

Links to Unit / UPK

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What security measures do you have in your workplace(s)? Security coded door, locked doors and visitors book

Links to Unit / UPK

What are the risks for you and service users if you do not follow the Links to Unit / security measures in place? UPK Strangers coming in the care home that cause will harm to the service users and care worker. Lost valuable property for the service user. Service user might be abuse.

What is acceptable proof of identity? Driving license, medical card, valid passport, last 2 months banks statement., benefit book, marriage and birth certificate, wage slips from current employer, and recently paid utility bills.

Links to Unit / UPK

What difficulties are you likely to experience working alone? No one to ask for help. Panicking There would be delay in the work.

Links to Unit / UPK

What can you do to reduce these problems? Extra staff to be employed

Links to Unit / UPK

What systems does your workplace have to support you? Related training regarding safety measure in the care home.

Links to Unit / UPK

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Information from manager, senior staff and colleagues.

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