1.moving and handling
moving and handling is an essential part of working in the health and social care sector. It is a key part of the working day for most employees; from moving equipment, laundry, catering, supplies or waste, to assisting residents to move to one place to another.
For example, I had to have training on the use of hoists and slings. I have been told that the number of staff that is required for hoisting can vary, this depends on the requirements of the individual and the specific hoisting transfer required. Some individuals can carefully use a hoist without any aid, whereas others may need help from a number of staff. I would have to ensure the following assessment are taken into account:
• the individual being assisted, and their needs.
• the environment.
• specific hoisting transfers.
• equipment provided.
• how the sling is to be applied?
• the individuals who are carrying out the moving and handling tasks.
In some circumstances, assessment will show you that two carers are needed. One will be to control the hoist, and the other person will help keep the individual in a safe position when moving from one place to another, and to keep assistance and provide comfort.
There are safe working measures that must be followed during hoisting. Failure to do this can cause serious accidents. These problems may include:
• selecting the wrong type of hoist or sling. This can result in inadequate support and the risk of falling from the sling. For example, toileting slings give good access, but little support, so their use should be restricted to toileting only
• selecting the wrong-size sling, resulting in discomfort if the sling is too small, or the risk of a person slipping through the sling if it is too large. Staff should be aware that sling sizes and coding vary between manufacturers
• selecting the wrong loops. Slings may come with a range of different length loops for attaching to the hoist. The length of attachment determines how reclined or upright a resident is during the lift. Incorrect selection of loops for an individual may mean they are at risk of slipping out of the sling;
2.medication
this must only be handled by people with training to make sure that the medication is handled properly. There are checks that need to be made before administrating medication I have to make sure that I have the right service user, the right medication, the right dosage, the service user has the right to refuse, the right time to take the medication and that it is the right route to be taken. People who are not trained will not know what side effects can occur. This could lead to a disciplinary action and could lead to legal action which could give the service provider a bad reputation and could end up with suspension of the providers’ licence or even the closure of the care setting.
For example, I visit Violet Dobson twice a day to administer her medication, at breakfast and at bed time. So I would check the MAR sheet with the information on there to tell me what medications she has at breakfast time, so I would follow this by making sure it’s the right medication, the right dosage, the right time, the right route, the right service user by checking her date of birth, name, she also has the right to refuse then we would have to try something else by having a word with the doctor. I would put my signatures on the MAR sheet to say if she has taken them or not. Then there would be a right outcome and review.
If we didn’t take any of these into account then there would be problems to the health of the service user, also if the carer did not take the right actions they would cause major problems like giving the wrong medication to the wrong service user or like death of a service user.
3. first aid
First aid is very important that you be trained in this as it’s an emergency action in which first aid can allow more time for medical help to come and also save a life. Your role in giving emergency first aid is to:
• Preserve a casualty’s life.
• Prevent further harm.
• Promote or help their recovery.
You should only attempt to do this if you have undertaken a recognised emergency first aid course. The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 1995 requires that any accident or injury that occurs at work, and the treatment given, must be recorded in your care home’s accident book.
The ambulance service is an emergency medical service, staffed by trained paramedics. If a service user has an accident or a sudden life threatening illness e.g. a heart attack, you should telephone 999. You should clearly state the:
• Casualty’s name and age
• Location of the incident, address and telephone number
• First aid already given.
• The emergency operator will stay on the line and give you advice until the paramedic arrives.
If you do not follow the procedures, you can cause serious harm to the person who needs first aid.
4. food safety.
The Food Safety Act 1990 and regulations made under it make it an offence for anyone to sell or process food for sale which is harmful to health. They also place an obligation on businesses to ensure that their activities are carried out in a hygienic way. The CQC requires that care services ensure that the food and drink they provide is handled, stored, prepared and delivered in a way that meets the requirements of the Act. The local authority is responsible for enforcement through environmental health and Trading Standards. The Food Standards Agency (FSA) can intervene where local authorities fail to meet the requirements and in emergency situations.
If handling food, you should also:
• Wear protective clothing
• Keep your nails clean and short
• Keep your hair tied back or covered
• Cover any minor wounds with a coloured waterproof dressing
• Do not smoke in any area where food is being stored, prepared or served
The spread of food poisoning bacteria can also be controlled by cleaning and storing kitchen equipment correctly:
• There should be a separate fridge for cooked and raw food.
• Different surfaces should be used for preparing cooked and raw foods
• Different equipment e.g. knives, chopping boards etc. should be used for raw and cooked foods, and kept separately
• Work surfaces should be scrupulously cleaned after use for raw meat or poultry
• All food should be kept covered
• No food should be kept past its ‘use by’ date
If not followed properly this can cause the spread of food poisoning and bacteria that can cause serious harm to the service users.