Unit 3- Health, Saftey And Security Flashcards
Define risk?
1.1
It is the potential for a hazard taking place
Define hazard?
1.1
It is something that can cause harm (either a gas, liquid or solid) and they all have different levels of danger
They can be minimised or not changed at all
Environmental hazards?
1.1
Slip and trip hazards
Pollution Water pollution Air pollution Land pollution Pests
Psychological hazards?
1.1
Stress and fatigue
Mental health
Tiredness in both the service users and service providers
Barriers-pride,manliness and phobias
Musculoskeletal hazards?
1.1
Manual handling (DSE) - display screen equipment
IPads and computers
Working conditions hazards?
1.1
Temperature, noise and travel
Too hot will become agitated or dehydrated and lathargic
Working practices hazards?
1.1
Working hours and supervision
Shifts
Policies
Physical hazards?
1.1
Noise and radiation
Exposure to gases and smells
X-rays and scanning equipment
Being around ill people could make service provider ill
Chemical hazards?
1.1
Medicines and cleaning materials
Bleach
Do not mix chemicals
Acids are corrosive so should be kept under lock and key
Lack of security systems hazards?
1.1
Door locks and alarm systems
DBS
Should be trained
Fire security systems
Biological hazards?
1.1
Waste and infection
Coloured bins (e.g. red and yellow)
Blood cannot mix-organs cannot touch
Blood, urine, feces, vomit and fluids
What would high work loads due to staff absence cause?
1.1 1.2 1.3
Stress
High blood pressure
Increased heart rate
Mental health will deteriorate
Fatigue
What would poor ventilation cause?
1.1 1.2 1.3
Respiratory illness
Poor personal hygiene which can cause the spread of spread of MRSA
What causes MRSA?
1.1 1.2 1.3
MRSA is caused by bacterium strands that have acquired a resistance to particular anti-biotics
MRSA is most common in large amounts at the back of the throat and nose
If given the right conditions it will multiply (warmth with a food supply)
Why is MRSA a problem in a hospital?
1.1 1.2 1.3
It can cause severe problems, such as, blood stream infections and surgical site infections
Intentional hazards?
1.2
Harm- a service provider may hurt a service user on purpose due to discrimination
Financial loss- individuals steal on purpose from other individuals who are vulnerable and prone to mistreatment
Legal action- people are intentionally taken to court for different actions. The individuals would be aware of it
Unintentional hazards?
1.2
Illness- individuals may not wash hands or clothes after being ill meaning the bacteria will still be there. Individuals may also accidentally cough onto someone meaning germs are being spread
Financial loss- something could be picked up by accident and misplaced but this is rare
Both unintentional and intentional?
1.2
Injury- it could happen by accident as an individual could slip and break a leg (unintentional)
Injury- service providers may not put down a wet flood sign which may cause another individual to slip and fall(intentional)
Poor standards of care- service providers may not do a job or look after an individuals to their best ability due to their own views and opinions (intentional)
Service provider may not have received training ,meaning they cannot provide appropriate care (unintentional)
High staff turnover- staff leave intentionally to go to a different job. However could be fined and may not have meant to cause the business any financial problems
Typical hazards in a health environment (e.g. hospital or GP surgery)
1.4
Medicine Bio-waste Sterilisation equipment X-ray machines Cleaning solution Sligo floors Crowding Medical negligence Violence at work MRSA Allergic reactions
Typical hazards in a care environment (e.g. residential care home, individuals home)
1.4
Passing of bacteria
Dangerous
Wrong medication could be took by the individuals
Beds sores
Body waste
Moving and handling equipment (walking frames etc)
Hazards in a child care environment (nursery or school)
1.4
Chocking hazards Small toys Bacteria spread Climbing frames Paints and pens in mouth Food allergies Food technology (knifes, fire) Science technology (acids, corrosives)
Hazards in a public environment (shopping centre, park)
1.4
Terrorism Stabbing Tripping Other individuals Restraints Reasonable force Needles or glass left in park
Hazards with transport (minibus and ambulance)
1.4
Fast-speeding
Could knock individuals over
If in an ambulance the service providers would be constantly listening to siren which could harm ears
Training may not be successful
Who is responsible for enforcing legislation?
2.1
Workers on the ground
Management
Control of substances hazardous to health (COSHH) 2002
2.1
This act requires employers to carry out risk assessment to prevent or control exposure to hazardous substances
It requires employers 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
Examples of substances that fall into COSHH
2.1
Glues Paints Fumes Bacteria Dust Cleaning agents
What are the 8 steps to COSHH?
2.1
Assess the risks-work our what hazardous substances are used in the workplace and the possible risks to people’s health
Decide what precautions are needed before starting work with hazardous substances
Prevent or adequately control exposure
Ensure that control measures are used and maintained
Monitor the exposure
Carry out appropriate health surveillance
Prepare plans and procedures to deal with accidents, incidents and emergencies
Ensure employees are properly informed, trained and supervised
Reporting of injuries, diseases and dangerous occurrences regulations (RIDDOR) 2013
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, diseases and incidents
It requires employers to provide information and training on reporting injuries, diseases and incidents
Examples of injuries user RIDDOR
2.1
Cuts Slips Burns Broken bones Diseases Amputations Crush injuries to the head or torso that causes damage to the brain or internal organs
Data protection act 1998
2.1
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
The civil contingencies act 2004
2.1
The act sets out how organisations must work together to plan and respond to local and national emergencies (both local and national)
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 into place
How many categories does the civil contingencies act 2004 have
Two
Part 1=where
Part 2=when
Manual handling operations regulations 1992
2.1
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 supervisions about safe loving and handling
Summary of the manual handling operations regulations 1992
2.1
All staff should be trained in manual handling
Always plan a lift before you carry it out
Use the equipment that is available
Never hurry or cut corners when living another person
Where possible have more than one person doing a lift
Practice the lift before doing it for real
Ensure appropriate clothing is worn
Food safety act 1990
2.1
Requires that good personal hygiene is maintained when working with food so that it is safe to eat
It requires that records are kept of 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 is completed
Principles of the food safety act 1990
2.1
To ensure you do not add anything in food, take out anything from food or treat food the way which means it would be damaging to the health of people eating
Food served or sold is of the nature, substance or quality’s which customers would expect
Food is labelled, advertised and presented in a way that is not false or misleading
Food safety (general food hygiene) regulations 1995 (amended 1999 and 2004)
Requires that food safety hazards are identified
Requires that food safety controls are in place, maintained and reviewed
Requires 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
Must wear protective clothing (hair nets and aprons etc)
Health and safety at work act 1974
2.1
The basis for other health and safety regulations and guidelines
It establishes the health and safety executive as the regulator for the health, safety and welfare of people in work settings int he UK
Establishes the key duties and responsibilities of all employers and employees in work settings
Main principles of the health and safety at work act 1974
2.1
Make work placements and schools safer around the world
Protect people from any risks that could injure them seriously, meaning they are not able to work
Making sure that the environment is safer for someone to be there
Employers have to take adequate steps to protect their workers from exposure to these risks and they should tell the staff about what risks are and how they are being protected
Summary of the health and safety at work act 1974
2.1
Ensure the health and safety employees and others on premises
Provide a safe place at work, including safe access
Provide a safe system of work
Ensure the safe use, handling, storage and transporting of articles and substances
Provide a safe working environment and adequate welfare arrangements
Provide information, instruction, training and supervision
Management of health and safety at work regulations 1999
2.1
Places duties on employers to carry out and implement risk assessments of the health, safety and security of their employees and others who live and work in these settings
Requires work settings to have arrangements in place including appointing competent people to manage health, safety and security, as well as, procedures for emergency situations that may arise
Requires employers to provide information, training and supervision so that work activities can be carried out safely
Management of health and safety at work regulations 1999 requirements
2.1
Risk assessments
Provision of safe and adequate equipment
Safe systems of work
Establishment of emergency procedures (fire, bomb threats and evacuation etc)
Appointment of “competent persons” (poster with persons name on it for who’s responsible)
Special considerations for pregnant workers and young people
Provision of information and training
