Assignment 307 Understand how to handle information in social care settings (307 Task B Guidelines)

Assignment 307 Understand how to handle information in social care settings

307 Task B Guidelines

Prepare a set of guidelines to remind social care workers of best practice in handling information.

In the guidelines, you must:

Bi  explain how to maintain records so that they are up to date, complete, accurate and legible

Information that needs to be recorded should always be written in a legible manner. Legible means clear, readable and understandable. It could be harmful to an individual if other people cannot read what you have written, for example in a care plan about the way the individual is feeling. Records must always be factual and not an opinion. They should include the correct date and a full signature of the person writing the record. It is also recommended to use black ink. Some documents will only accept black ink. Information must not be crossed
out or covered using correction fluid. Always record any information given to you by an individual even if you think it is trivial because it might help someone else. Always check an individual’s care and support plan before working with them as there may have been changes since you last worked with the individual, even if it was only a short time ago

Bii  describe how to ensure records are stored securely

Any documentation of even minor importance should always be stored safely via, digital storage or physical storage E.g. filing cabinet as it may be required in the future for other projects, thus increasing its importance. Plus if it is of a confidential nature the record/s must be kept safe as not too breech the Data Protection act (DPA) Files and records should be stored to comply with your companies/DPA regulations to ensure the safety of said documentation/data

Biii  describe how to ensure security when reading or making entries into records

when reading or making entries into records do it in a quiet or safe enviroment to ensure that confidentiality is not broken and that only the people who need to see the records can.

Biv  describe any special feature of different storage systems that help to ensure security.

Manual data

When not in use, files containing personal data should be kept in locked stores or cabinets to which only authorised staff have access.

Procedures for booking files in and out of storage should be developed, so that file movements can be tracked.

Files should be put away in secure storage at the end of the working day, and should not be left on desks overnight.

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307 Task A Short answer questions

307 Task A Short answer questions

Ai Identify four key pieces of Legislation and Codes of Practice relating to handling information  in social care settings.

• Data Protection Act 1998- The data protection act protects individual’s personal information.
• Freedom of information act
• Essential standards and the codes of practice for social care workers * Care standards
• The Health and Social care act

Aii Explain how legal requirements and codes of practice affect the day to day work of a social care worker in relation to handling information.

Confidentially by not handing out information to anyone who isn’t involved in the individuals care you must have the individuals consent before hand & protecting personal daily recordings making sure they are kept in a secure place we are required to by law.

Aiii  Explain two ways of helping other practitioners to understand the importance of handling information securely.

Ask them how they would feel if their private information was made available to everyone, discuss the potential harm of careless disclosure. Show them your setting's confidentiality policy and procedures, explain the legislation that it is based on and their duties plus the consequences to them and the setting if they don't adhere to the policy.

Aiv  Explain two ways of helping other practitioners to understand the different systems used to record information in adult social care settings.

By explaining the importance of keeping confidentiality information such as daily recordings or daily activities in a secured place and not to pass on any personal information to anyone outside the team of people who are involved in the individuals care. other ways of recording such as computer files should have passwords.

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307 Task A Short answer questions

307 Task A Short answer questions

Ai Identify four key pieces of Legislation and Codes of Practice relating to handling information  in social care settings.

• Data Protection Act 1998- The data protection act protects individual’s personal information.
• Freedom of information act
• Essential standards and the codes of practice for social care workers * Care standards
• The Health and Social care act

Aii Explain how legal requirements and codes of practice affect the day to day work of a social care worker in relation to handling information.

Confidentially by not handing out information to anyone who isn’t involved in the individuals care you must have the individuals consent before hand & protecting personal daily recordings making sure they are kept in a secure place we are required to by law.

Aiii  Explain two ways of helping other practitioners to understand the importance of handling information securely.

Ask them how they would feel if their private information was made available to everyone, discuss the potential harm of careless disclosure. Show them your setting's confidentiality policy and procedures, explain the legislation that it is based on and their duties plus the consequences to them and the setting if they don't adhere to the policy.

Aiv  Explain two ways of helping other practitioners to understand the different systems used to record information in adult social care settings.

By explaining the importance of keeping confidentiality information such as daily recordings or daily activities in a secured place and not to pass on any personal information to anyone outside the team of people who are involved in the individuals care. other ways of recording such as computer files should have passwords.

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306 Task D Short answer questions

306 Task D Short answer questions

Di Describe three common signs or indicators of stress.

Over eating or loss of appetite: Are you a person who in general eats well? Do you suddenly see a change in your appetite? This might be an indicator of stress. A normal healthy person may either over eat or eat less when stressed

Lack of sleep: You may experience fatigue or feel tired all of a sudden; this is yet another physical sign to identify stress. Even though feeling tired, you may not be able to get proper sleep. Find out how to get a good night’s sleep.

Sweating: This physical sign for identifying stress would definitely be surprising to many of us; it is nothing but sweating. If you are sweating a lot even when not exercising or doing anything active, the reason could be stress. Some may experience sweaty palms and feet; this is also another indication for stress.

Dii  Describe two examples of circumstances or situations that cause you to feel stressed.

high blood pressure

Frequent colds

Diii  Evaluate the effectiveness of three different strategies for managing stress.

Be active

Connect with people

Be positive

Div Describe three different types of accidents or sudden illnesses that may occur in a social care setting.

An individual slipping, tripping or falling, sickness & diarrhoea, coughs, colds, flu, scabies, head lice.

Dv Explain the procedure to be followed in the event of an accident or sudden illness.

Apply your First Aid training, follow organisations' Policies & Procedures eg. complete an Accident/Incident Form, record in individuals' file.

Dvi Explain why it is important to assess health and safety risks.

It is important to assess health and safety hazards posed by the work setting or by particular activities because if you do not, you will not be able to reduce or eliminated those hazards and more people than necessary will be hurt or worse.Sometimes legislation also requires such assessment. They do that for the same reason.

Dvii  Explain the different stages of a risk assessment.

Identify the hazards

Decide who might be harmed and how

Evaluate the risks and decide on precaution

Record your findings and implement them

Review your assessment and update if necessary

Dviii Explain three different ways of promoting good health and safety practice in an adult social care setting.

Following company's Policies & Procedures, staff knowing their responsibilities & that of empolyer, trained, experienced staff, eg. use of hoists, infection control, food safety & hygiene, COSHH, First Aid, staff setting a good example, etc

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306 Task B Case study and questions

306 Task B Case study and questions

James is 19 years old; he lives with his parents, twice a week he goes bowling or to the cinema with his support workers. They also go with him to the local college where he is studying Horticulture. At his last care planning meeting James expressed a wish to live independently with someone of his own age. His mother is against any change; she has dedicated her life to caring for him since he was diagnosed as having Asperger’s Syndrome. She is particularly worried that James will be at risk because he has limited experience of living independently. She is concerned he will make himself ill because he has limited experience of general health and safety in the kitchen and has no understanding about food safety. She will not discuss it with James or the social care workers. James is very angry with her.

Bi Explain how a risk assessment might help address dilemmas between James’s rights and the health and safety concerns expressed by his mother.

Step 1

Identify the hazards – James health may deteriorate due to high level of anxiety, self harm, aggression.

Step 2

Decide who might be harmed and how – James, staff support or members of public

Step 3

Evaluate the risks and decide on precautions – Gain parents support by explaining how we will support James through this transaction, eg James will have a 24hr support in his new home while settling. All agencies involved in James wellbeing will be informed of changes. And that we will appreciate James parents being fully involved in this process as we fully acknowledge they impact on James life.

Step 4

Record your findings and implement them – will documents all findings, important in supporting and ensuring James leaves as satisfying life.

Bii  Describe the main points of food safety in a social care setting.

• A refrigerator should be set at a temperature of between 0 and 5 degrees C.
• Food should be stored in sealed containers.
• Cooked foods should be placed on the upper shelves, raw food such as meat or fish at the bottom of the fridge.
• Fruit and vegetables should be in the salad drawer.
• Dairy products should be at the top of the fridge, or in the upper door compartment. Opened cans should never be put in the fridge even if covered.

Biii  Using the table below, explain how James should:

Store food safely

• Storing food in the fridge Your fridge temperature should be at 5 °C or below. The freezer temperature should be below -15 °C. Use a thermometer to check the temperature in your fridge. Freezing food safely When shopping, buy chilled and frozen foods at the end of your trip and take them home to store as quickly as possible. On hot days or for trips longer than 30 minutes, try to take an insulated cooler bag or icepack to keep frozen foods cold. Keep hot and cold foods separate while you take them home.  When you arrive home, put chilled and frozen foods into the fridge or freezer immediately. Make sure foods stored in the freezer are frozen hard.  Storing cooked food safely When you have cooked food and want to cool it: Put hot food into shallow dishes or smaller portions to help cool the food as quickly as possible. Don’t put very hot food into the refrigerator. Wait until steam has stopped rising from the food before putting it in the fridge. Avoid refreezing thawed food Food-poisoning bacteria can grow in frozen food while it is thawing, so avoid thawing frozen food in the temperature danger zone. Keep defrosted food in the fridge until it is ready to be cooked. If using a microwave oven to defrost food, cook it immediately after defrosting. As a general rule, avoid refreezing thawed food. Food that is frozen a second time is likely to have higher levels of food-poisoning bacteria. The risk depends on the condition of the food when frozen, and how the food is handled between thawing and refreezing, but raw food should never be refrozen once thawed. Store raw food separately from cooked food Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the fridge. Keep raw foods below cooked foods, to avoid liquid such as meat juices dripping down and contaminating the cooked food. Choose strong, non-toxic food storage containers Make sure your food storage containers are clean and in good condition, and only use them for storing food. Cover them with tight-fitting lids, foil or plastic film to minimise potential contamination. Transfer the contents of opened cans into suitable containers.  If in doubt, throw it out Throw out high-risk food left in the temperature danger zone for more than four hours – don’t put it in the fridge and don’t keep it for later. Check the use-by dates on food products and discard out-of-date food. If you are uncertain of the use-by date, throw it out.

Handle food safely

How should you clean food? Wash your hands with soap and warm water for at least 20 seconds before and after handling food. Wash all fruits and vegetables. Use a scrub brush. If you can’t get the skin clean, peel it off. This can help remove dirt and chemicals, like pesticides. A pesticide is a chemical used to keep bugs and other pests away from crops. Wash all fruits and vegetables, even if the package says it’s already been washed. Dry everything with a paper towel or clean cloth. Remove and throw away the outer leaves of leafy green vegetables, like lettuce and spinach. Cut away damaged sections of fruits and vegetables. Wash utensils and cutting boards with hot soapy water after each use. Don’t use cutting boards made of wood. They can hold more germs than other kinds of cutting boards. After preparing food, clean countertops with hot soapy water. How should you separate food? Use one cutting board for raw meat, poultry and seafood. Use a different board for fruits and vegetables. When you’re shopping, keep raw meat, poultry and seafood and their juices separate from other foods. Store raw meat, poultry and seafood in containers so that their juices don’t get on other foods. How should you cook food? Use a food thermometer. It can help you cook food—especially meat—to a safe temperature. You may not be able to tell if a food is fully cooked by how it looks, so use these temperature guidelines: You can buy a thermometer at the grocery store or at home-supply stores where cooking products are sold. When using the microwave, cover the food. Stop cooking to stir the food and rotate the dish to ensure the food’s warm all the way through. When reheating sauces, soups and gravies, bring them to a rolling boil. How should you chill food? Keep the refrigerator at 40 F or below and the freezer at 0 F or below. If you don’t think your temperature is correct, use an appliance thermometer to check it. You can buy this kind of thermometer at hardware or home-supply stores. Refrigerate all fruits and vegetables that have been cut or peeled. Refrigerate all leftovers within 2 hours after eating. Use shallow containers so that the food cools quickly. When you’re ready to use the leftovers, eat them within 2 hours of taking them out of the refrigerator. Thaw meat, poultry and seafood in the refrigerator, not on the counter or in the sink. Don't crowd the refrigerator. This may make it hard to keep food cool and safe.

Dispose of food safely

Kitchen waste can be regarded as any item of food, food packaging material or soiled kitchen cloths which are not suitable for further use. Kitchen bins – these should be conveniently sited, fitted with lids and emptied frequently. A bin liner does not replace regular cleaning and disinfecting. Outside bin store – full, closed bin liners should be placed into external bins with lids. The bin store must be sited away from food storage areas and kept clean and free of pests. Recycling – anything which can be recycled should be washed and recycled. Whilst it is awaiting recycling it must be stored away from food storage areas. Compost Heaps food waste should not be put on a compost heap as it may attract pests. If a compost heap is kept it should be for garden waste only and should be checked weekly as part of pest control monitoring

Biv  Explain the potential consequences of not following food safety standards in a social care setting.

If significant food hazards are not adequately controlled, they could cause cross-contamination of food which could lead to food poisoning

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Assignment 306 Understand health and safety in social care settings (306 Task A Presentation)

Assignment 306 Understand health and safety in social care settings

306 Task A Presentation

You have been asked to contribute to an induction day for new staff. You are to prepare a presentation about Health and Safety. It must include the following:

Ai A list of the key legislation relating to health and safety in a social care setting.

·         Health and Safety at work Act 1974

·         Management of Health and Safety at Work Regulation 1999

·         Health and Safety (First Aid) Regulation 1981 include amendment on 2009

·         The Electricity at Work regulations 1989

·         Manual Handling Operations Regulations 1992

·         Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995

·         Communicable diseases and infection control

·         Working Time Regulations 1998

·         Care Standard Act 2000

·         Control of exposure to Hazardous to Health 1999

·         Food Safety Act 1990 and Food Hygiene Regulations 2005.

·         Environmental Protection Act 1990

Aii An explanation of how health and safety policies and procedures protect people using social care settings.

All of the above mentioned legislations are crucial part of health and safety. Every piece of legislation describes not only clear guidance of responsibilities but also how should we maintain health and safety to eliminate risks for the people using social care settings. Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible. So, it is very important for us to follow health and safety policies and procedures to eradicate risks from workplace and maintain safe working environment.

Aiii An explanation of how health and safety policies and procedures protect people who work in social care settings.

Health and Safety at Work Act 1974 says that Employers have to provide M/H training, instruction, and such - Maintain the equipment that you use in your daily work and this in turn minimises the risk of harm to you and service users (Therefore protecting myself) - in this Legislation, you will also have responsibilities.....Which protects myself and others - Individual Risk assessments protect people as they are put in place - Mrs smith for example requires support to transfer from wheelchair to dining chair - A risk assessment would have the method of transfer in place on risk assessment which would ensure that this is done correctly and safely - (Protecting Mrs Smith and yourself) if risk assessment wasn’t in place you would put her and yourself at risk of harm by not applying correct technique

Aiv A comparison of the differences in the main health and safety responsibilities of each of the following:

a) Social care worker

b) Employer/manager

c) Individuals using social care services and others in the setting, such as visitors,supporters, volunteers or contractors.

Social Care Worker      

Take care of their own health and safety as well as others.

Co-operate with their employer by following policies and procedures.

Must use personal protective equipment as necessary.

Must adhere to achieve training and follow instruction.

Not to misuse or tamper with anything provided for health and safety or welfare.

Employer/Manager

·         Provide safe and risk free working environment.

·         Provide equipments.

·         Deal with hazardous substances safely.

·         Provide information, instruction, training and supervision as necessary.

·         Ensuring equipments are safe to use and safe system of work are set and followed.

Others (such as visitor, supporters, volunteers and contractors)

·         Respect and obey the rules and legislation imposed by authority.

·         Follow the instruction and guidance as provided (Such as not to use lift in the event of fire, not to block the fire exit etc.)

·         Co-operate with employer and workers if anything has been noticed may cause harm to others or concern to others health and safety.

Av An example of a situation where responsibility for health and safety lies with the individual receiving care.

if they do not report something that the worker is not aware of because for example if the client noticed the carpet in the home is dangerous they would also have a responsibility to inform someone or if they were looking after their own medication and left it hanging around where someone else could pick it up and take it and overdose.

Avi An explanation of why each of the following tasks should only be carried out with specific training and the potential consequences if undertaken by staff who are not trained.

a) Use of equipment

b) First aid

c) Medication

d) Assisting moving and handling

e) Emergency procedures

f) Food handling and preparation.

Completing an Induction training which usually covers all of the points If you need training , then you need to talk to your manager as soon as possible. Induction training is mandatory along with Safeguarding, Moving and Handling, Fire and if you're handling food for your clients it is good practice to have training in food hygiene and safety.

Someone not adequately trained in proper first aid, Medication, Manual handling, Emergency procedures and Food handling and preparation can cause more damage with the best of intent if they do not know what they are doing.

Avii An explanation of the procedures to be followed to prevent and in the event of each of the

following:

a) Fire - In the event of an alarm "RACE":

R: Remove anyone from immediate danger

A: Activate the building fire alarm system and call 999

C: Confine the fire by closing all windows and doors

E: Evacuate, leave the building

b) Gas leak - If a gas pipe is damaged (or if you smell gas in the area)

Do not turn any electrical switches on or off e.g. ignition switches

Do not operate any plant or equipment

Move people away from, and upwind of, the affected area

Prevent smoking, the use of naked flames, the use of mobile phones or other ignition sources near the leak

Report the leak/damage immediately to Bord Gáis Networks 24 Hour Emergency Service

c) Floods - Move to higher ground and stay there.

Call 999 for any flood emergencies.

Use your portable radio and stay tuned to a local station; follow all emergency instructions.

Stay away from the banks of flooded washes and rivers.

Do not attempt to walk or drive across flooded washes or streams.

Never drive around or cross barricaded street dip sections. More people drown in their cars than anywhere else.

d) Intruding – Lock the doors, make sure the alarm system is working, dial 999 if in danger.

e) Security breach – Make sure service users are safe, keep safe dial 999

Aviii An explanation about the importance of having an emergency plan in place to deal with unforeseen circumstances.

A definite plan to deal with major emergencies is an important element of OH&S programs.

Besides the major benefit of providing guidance during an emergency, developing the plan has other advantages. You may discover unrecognized hazardous conditions that would aggravate an emergency situation and you can work to eliminate them. The planning process may bring to light deficiencies, such as the lack of resources (equipment, trained personnel, supplies), or items that can be rectified before an emergency occurs. In addition an emergency plan promotes safety awareness and shows the organization's commitment to the safety of workers.

The lack of an emergency plan could lead to severe losses such as multiple casualties and possible financial collapse of the organization.

An attitude of "it can't happen here" may be present. People may not be willing to take the time and effort to examine the problem. However, emergency planning is an important part of company operation.

Since emergencies will occur, preplanning is necessary. An urgent need for rapid decisions, shortage of time, and lack of resources and trained personnel can lead to chaos during an emergency. Time and circumstances in an emergency mean that normal channels of authority and communication cannot be relied upon to function routinely. The stress of the situation can lead to poor judgment resulting in severe losses.

Aix An explanation of how you could encourage others to follow procedures in place for environmental safety.

Point out dangers eg remind a colleague to wipe up a spill.

Refer to procedures eg "The fire procedure says we aren't supposed to prop open a fire door".

Model good practice ie always follow procedures yourself.

Encourage them to report any problems or issues.

Ax An explanation of how you could access additional support and information relating to health and safety.

Model good practice eg show respect, suggest training for staff, put up posters, provide leaflets, arrange events/activities for cultural diversity eg celebrate religious festivals etc.

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