Working Practises Necessary In Preparing And Serving Food In The Health And Social Care Environment

Rough handling, for example pushing, pulling, dragging. Unsafe administration of medication, for example, failure to check dosage. Ignoring health needs and social needs such as clean clothing and personal hygiene. Visible injuries or marks of abuse on body and complaints not taken seriously can put them at more danger, harm and risk of abuse. I will ensure that I keep to all the procedures for checking for abuse and the wellbeing of the individuals that I work with; by following these and the individual’s care plan I keep within the minimum standards of care and also work in a person centred way to make sure all individuals are happy and safe.

“More highly educated nursing workforce is critical to meeting the nation’s nursing needs and delivering safe, effective patient care….. Without a more educated nursing workforce, the nation’s health will be further at risk (Tri-council for Nursing, 2010).” As the acuity of the patient increases daily, so is the need for increases of higher education for nurses. The factor of increasing complexity of patient health require higher education for the liability of safe practice, thus is an agreeable requirement for employers to place upon the employees. Acquiring a bachelor’s degree is only an improvement for everyone. Nurses need the ability of fast critical thinking skills and observation of declining signs and symptoms. Nurses also must have the ability to educate

7 / C.P6: Compare the influence of different health and safety laws or policies on health and social care practice in a selected setting

For this assignment, I received the opportunity to interview a clinical social worker. Jeny Thomas, LMSW and she works at Lifeline Center for Child Development, which is located in Queens. Ms. Thomas received her MSW from NYU Silver School of Social Work

7 / D.P7: Explain how different procedures maintain health and safety in a selected health or social care setting

In today’s society, one of the primary objectives is to ensure that staffs working in the various department of the health sector have maximum protection, inclusive of the environment in which they live dwell and play. Therefore, adequate measures must be implemented to extenuated environmental and occupational hazards. The occupational and environmental health takes a multidisciplinary approach as it relates to the correct identification of diseases from exposure hazardous agents in the community of in the workplace.

3.1. Explain existing working practice and strategies designed to minimise abuse in health and social care contexts

Three, two, one, time’s up! In the show Beat Bobby Flay, two cooks square off in cooking a dish with a chance to challenge Bobby Flay using any dish of their choice. From the episode, “A Cut Above,” John Tesar was able to beat his competition and challenge Bobby Flay in cooking Beef Wellington. The article “Food Safety Practices in Television Cooking Shows” discusses standard food practices and looks for them in these cooking shows. Not only have these cooking shows involving a timed meal brought entertainment, intensity, and frustration to television, the fast-paced action leads to chefs losing the proper hygiene and could lead to foodborne illnesses when preparing the food. As the audience of the show, the entertainment has led to these hygienic practices being lost behind the action.

Any person working within childcare should have a clear understanding of their settings policies and procedures knowing all the rules and how to follow them appropriately so they know exactly who to turn to in any given situation.

The code addresses controls for risk factors to protect consumer health. There were five key interventions established to achieve this goal of addressing risk factors. These interventions are: demonstration of knowledge, employee health controls, controlling hands as a vehicle of contamination, time and temperature parameters for pathogen control, and consumer advisory. The goal of the Food Code is to regulate food processing. This goal is achieved in many ways, but a few are: setting a proper holding temperature for food, identifying incompetent cooking (raw food), restricting contaminated cooking equipment, finding safe sources for food, and setting standards for the personal hygiene of people around and handling food.

These Act inform practices that all staff the responsibility to keep themselves and other around them safe through their actions at work and they must to report any health and safety problems. Also, all staff must to follow policies and procedure when hand handing equipment and they should to work in way that puts other around them in danger.

In each of the areas of specialist hygiene and compliance which we provide, there are industry regulations, with which you must comply by law and codes of practice which offer advicse on good practice within the industry. You can rest assured that you and your business are protected if you can demonstrate that you have done your best to comply, either with TR/19 for ductwork hygiene including kitchen grease extract, British Standard BS EN 15780 for ventilation hygiene, or L8 for legionella control.

Duty of care is when we must follow the correct policies and procedures in order to protect and safeguard children from any harm. This means that we have a respnsibility to do daily health and safety checks on all equipment that children are likely to use encase any of it is broken, we must carry our risk assessments in order to make sure that all work areas and play areas are safe for children to use and also most importantly we must carry out fire drills so that children are familiar with the sound of the fire alarm, aware on where they have to go in order to reach safety and what they have to do.

The article discusses the role of food as an instrument of identity and a channel of contact through cultures. This is discussed drawing from three cases of Italian food culture hybridization spanning from the early 20th century to the first decade of the 2000s: the role of Italian food in Italian-American identity as depicted in Leonardo Coviello’s work; the meeting of Southern and Northern food cultures following the Italian internal migrations in the ‘50s and ‘60s; the food practices of international migrants in the context of the global flows of people and commodities in present day Italy. In this regard, food plays an essential role in the rebuilding of a familiar context in which migrants can feel temporarily

and using proper techniques in handling, cooking, and serving foods. Environmental Sanitation involves the cleanliness in the kitchen with regards to the proper waste disposal, cleaning of utensils, and of course the work area. (The Hidden Danger in Eating Street foods,)