legislations 2 Flashcards
The Heath and Safety at Work Act 1974 - HASAWA
- The working environment must not put anyone at risk ~ carry out risk assessments, provide PPE, Monitor staff practice, Put in place procedures to prevent accidents
- The equipment provided must be safe and in good working order ~ Do regular safety checks, Regular service, PAT test electrical appliances
- Employers must provide adequate health and safety training for staff ~ Update training regularly, Train staff to use specialist equipment, Regular fire evac drills, Provide adequate first aid
- A written health and safety policy should be provided ~ Should be in line with legal requirements, Ensure staff are aware and have access to the policy
- Protective equipment if needed must be available to employees free of charge ~ Maintain adequate supply of PPE, Don’t charge staff for PPE, Ensure staff are wearing PPE provided
(environment = no risk to anyone, equipment = safe, staff = health and safety trained, health and safety policy given, free PPE provided)
Management of Health and Safety at Work Regulations 1999
Reinforced HASAWA and put responsibilities on employer and employees.
Employers must ensure:
- Risk assessments are being carried out + any control measures are being implemented
- Information, training and supervision are provided so work activities are done safely
- Competent individuals are appointed to manage health and safety and security ~ deal w/ emergencies
The Food Safety Act 1990
- Safe preparation, storage + serving food
- Need the registration of food businesses e.g. canteen/clubs/care home
- Environmental Officers can: seize food unfit for consumption, give an improvement notice, close premises causing risk to health
- CQC requires care services to follow the requirements of this Act
- Employees must maintain high standards of personal hygiene
- Employees must be trained in food safety
- Food stored correctly
- Meals, prepared, cooked and served hygienically
- Food = safe to eat
- Records kept of where food from so its traceable
Food Safety (General Food Hygiene) Regulations 1992
- Food safety hazards = identified
- Safety controls in place, maintained + reviewed
- Food handlers supervised and/or trained in food hygiene
- Environment where food is prepped must be clean + in good condition
- Adequate arrangements for storage + disposal of waste
- Food preparation and serving areas must be well maintained
- Employers must provide appropriate facilities for personal hygiene
- Employers must provide clean protective clothing like disposable gloves and aprons
Manual Handling Operations Regulations 1992
Requires the risk of injury to be reduced as far as possible
- Avoid the need for manual handling as much as possible
- Assess the risk of injury in necessary manual handling
- Take action to reduce the risk as much as possible
- Employers must train staff about safe manual handling
- Manual handling must be risk assessed
- Employees must not operate manual handling equipment they haven’t been trained to use
- Reduce risk of injury
- Lift should be planned + practised first
Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 2013 - RIDDOR
Reporting + recording work related injuries/accidents/illnesses. ~ Employers legal duty
Report to the Heath and Safety Executive ~ if they cause death/serious injury, cause a work related diseases e.g. carpel tunnel/occupational asthma
Records must be kept of anything that requires reporting + any other occupational accident that result in the worker not being able to come in for 7 consecutive days
Any accident regardless of it is reportable should be recorded : date, time + place of event details of those involved summary of what happened details of injury/incident that resulted
Keeping records mean the employer can: collect info to help manage health + safety risks in the workplace, use info to help risk assessment, find solutions for potential risks, help prevent injury +
ill health
