Unit 007 – Health and safety in health and social care
These digital and print-based resources provide an important foundation for learners to gain knowledge and understanding of how health and safety legislation impacts on daily practice and the roles and responsibilities of staff and employers. They will also gain insight into the types of accidents, emergencies and hazards that may occur in a workplace/setting and how risk assessment is used to support health and safety.
Documents
Understanding how to meet legislative requirements for health and safety in the workplace
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How risk assessments are used to support health and safety in the workplace
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How to promote fire safety in work settings
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The key principles of moving and handling and moving and positioning
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How to store, use and dispose of hazardous substances safely
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How to maintain security in the work setting
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Knowing how to manage stress
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The main routes to infection and how to prevent the spread of infections in the workplace
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Common illnesses and infections caused by bacteria, viruses, fungi and parasites and their potential impact
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Infection and colonisation
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Systemic infection and localized infection
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Ways in which infections are transmitted and poor practices that may lead to this
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Key factors that make it more likely that infections will occur
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Key legislation and standards related to infection prevention and control
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The roles and responsibilities of employers, workers and others for infection prevention and control
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Ways of maintaining a clean environment to prevent the spread of infection
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The importance to good personal hygiene to prevent the spread of infection
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Hand washing techniques used to prevent the spread of infection
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The use of personal protective equipment to prevent the spread of infection
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Knowing how to implement food safety measures
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The importance of implementing food safety measures
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Food safety hazards that can occur through the preparation, serving, clearing away and storing food and drink
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Reasons for keeping surfaces, utensils and equipment clean for food preparation
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Knowing when personal equipment should be used
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The safe storage of food and drink
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Safe disposal of food waste
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These resources are intended as a starting point for your teaching and learning and are in no way indicative of what will be covered in an exam. These should be blended with other content to provide students with a fully rounded learning experience.