INCARE SERVICES – TRAINING PEOPLE WHO CARE

 

REF SAW01

An introduction to Safety at work 6hrs

Elements of competence

Skills for care induction references

1.4 Risk Assessment

3.1 Health and safety

3.7 Security

Links to NVQ Core units

HSC21/31/41

HSC 22/32/42

HSC 24/35/45 

Summary

 

The purpose of this session is to provide training for staff in compliance with the requirement laid down in the care Standards Act 2000 and the Health and Safety at work act (1974)

 

Who this unit is aimed at

 

The unit is designed to be generally applicable across the whole of the sector, however, the programme may need to be adapted for Community care support workers who are lone working

 

Proposed Candidate Outcomes

The worker must be able to:

 
  • Be aware of their responsibilities to identify health and safety risks in the environment.
  • Know what to do if electricity, gas or water needs to be turned off in an emergency.
  • Understand the importance of safe storage and disposal of substances, which are harmful to health.
  • Be aware of security measures in the                  workplace.
  • Know the causes of food poisoning.
  • Be aware of safe food preparation, handling and storage in domestic and work environments.

 

How many candidates may attend?

This training is not limited in candidate numbers. However, the dynamics of groups defines that the ideal group size is 10

 

 

Continued below

Place in the NVQ framework

1.       CU1.1 Monitor and maintain the safety and security of the work environment

2.       CU1.2 Promote standards of health and safety in working practice

3.   NC13.2        Prepare and serve food and drink to clients

 

Specific content

  • The difference between a risk and a hazard
  • The environment
  • The HASAWA (1974)duties of employees and employers
  • Use of the accident book and its purposes in accident prevention, RIDDOR (95) (Reporting of injuries and disease and dangerous occurrence regulations.),
  • The “six pack” of E.C. Regulations 1992
  • Control and handling of substances that if misused or dealt with incorrectly are a health hazard to either the carer or the individual. (COSHH 1994 regulations).
  • Site Specific concerns and Lone working (if applicable)
  • The policy of the care provider
  • Food hygiene and the Law
  • Food poisoning
  • Personal Hygiene and hygiene control
  • Pest control 
  • Cleaning and disinfect ion

·        Freezer temperatures and food storage   

 

Other relevant information 

 

1.       For registered nurses who wish to incorporate this training into your PREP portfolio’s, you should carry out practice reflection and attach subsequent  evidence from this training  

  1. Certificates are issued for each candidate and are valid for a maximum of 1 year
  2. A host certificate will also be issued for presentation on your Notice Board 
  3. A candidate assessment is available (Word 2000) for post training audit
  4. This training will last for approximately 6hrs without breaks.  

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