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Version 1- 01/10/10

In Association With

Learning work book to contribute to the

achievement of the underpinning

knowledge for unit: HSC 037

Promote and Implement

Health and Safety in

Health and Social Care

Credit value 6

All rights reserved, no parts of this publication may be

reproduced, copied, stored or transmitted without the prior

permission of

The Learning Company Ltd

© The Learning Company Ltd

Q C F A C D H & S C L 3 L i c e n s e d u n t i l F e b 1 2 U n i t H S C 0 3 7

Learner’s Name:

Learner’s Signature:

(Please sign inside the box)

Employer’s Name:

Employer’s Address:

Start Date:

Anticipated End Date:

College Provider:

Learner’s Enrolment Number:

Mentor’s Name:

Assessor’s Name:

Internal Verifier’s Name:

I V’s Sampling Date:



INTRODUCTION

This workbook provides the learning you need to help you to

achieve a unit towards your qualification. Your qualification on the

Qualification and Credit Framework (QCF) is made up of units, each with their own credit value; some units might be worth 3 credits,

some might have 6 credits, and so on. Each credit represents 10

hours of learning and so gives you an idea of how long the unit will

take to achieve.

Qualification rules state how many credits you need to achieve and

at what levels, but your assessor or tutor will help you with this.

Awarding Organisation rules state that you need to gather evidence

from a range of sources. This means that, in addition to completing

this workbook, you should also find other ways to gather evidence

for your tutor/assessor such as observed activity; again, your

assessor will help you to plan this.

To pass your qualification, you need to achieve all

of the learning outcomes and/or performance

criteria for each unit. Your qualification may

contain essential units and optional units. You’ll

need to complete a certain amount of units with

the correct credit value to achieve your

qualification. Your tutor/assessor can talk to you more about this if

you’re worried and they’ll let you know how you’re doing as you

progress.

This workbook has been provided to your learning provider under

licence by The Learning Company Ltd; your training provider is

responsible for assessing this qualification. Both your provider and your Awarding Organisation are then responsible for validating it.

THE STUDY PROGRAMME

This unit is designed for individuals who are working in or wish to

pursue a career in their chosen sector. It will provide a valuable,

detailed and informative insight into that sector and is an

interesting and enjoyable way to learn.

Your study programme will increase your knowledge, understanding

and abilities in your industry and help you to become more

confident, by underpinning any practical experience you may have

with sound theoretical knowledge.



WHERE TO STUDY The best way to complete this workbook

is on your computer. That way you can type in your responses to each activity

and go back and change it if you want

to. Remember, you can study at home,

work, your local library or wherever you

have access to the internet. You can also

print out this workbook and read through it in paper form if you prefer. If you choose to do this, you’ll have to

type up your answers onto the version saved on your computer

before you send it to your tutor/assessor (or handwrite them and

post the pages).

WHEN TO STUDY

It’s best to study when you know you have time to yourself. Your

tutor/assessor will help you to set some realistic targets for you to

finish each unit, so you don’t have to worry about rushing anything.

Your tutor/assessor will also let you know when they’ll next be

visiting or assessing you. It’s really important that you stick to the

deadlines you’ve agreed so that you can achieve your qualification

on time.

HOW TO STUDY

Your tutor/assessor will agree with you the

order for the workbooks to be completed;

this should match up with the other

assessments you are having. Your

tutor/assessor will discuss each workbook

with you before you start working on it,

they will explain the book’s content and how they will assess your

workbook once you have completed it.

Your Assessor will also advise you of the sort of evidence they will

be expecting from you and how this will map to the knowledge and

understanding of your chosen qualification. You may also have a

mentor appointed to you. This will normally be a line manager who can support you in your tutor/assessor’s absence; they will also

confirm and sign off your evidence.



You should be happy that you have enough information, advice and

guidance from your tutor/assessor before beginning a workbook. If

you are experienced within your job and familiar with the qualification process, your tutor/assessor may agree that you can

attempt workbooks without the detailed information, advice and

guidance.

THE UNITS

We’ll start by introducing the unit and clearly explaining the

learning outcomes you’ll have achieved by the end of the unit.

There is a learner details page at the front of each

workbook. Please ensure you fill all of the details in

as this will help when your workbooks go through

the verification process and ensure that they are

returned to you safely. If you do not have all of the

information, e.g. your learner number, ask your

tutor/assessor.

To begin with, just read through the workbook. You’ll come across

different activities for you to try. These activities won’t count

towards your qualification but they’ll help you to check your

learning.

You’ll also see small sections of text called “did you know?” These

are short, interesting facts to keep you interested and to help you

enjoy the workbook and your learning.

At the end of this workbook you’ll find a section called

‘assessments’. This section is for you to fill in so that you can prove

you’ve got the knowledge and evidence for your chosen

qualification. They’re designed to assess your learning, knowledge and understanding of the unit and will prove that you can complete

all of the learning outcomes.

Each Unit should take you about 3 to 4 hours to complete,

although some will take longer than others. The important

thing is that you understand, learn and work at your own

pace.

YOU WILL RECEIVE HELP AND SUPPORT

If you find that you need a bit of help and guidance with your

learning, then please get in touch with your tutor/assessor.

If you know anyone else doing the same programme as you, then you might find it very useful to talk to them too.



Certification

When you complete your workbook, your

tutor/assessor will check your work. They will then sign

off each unit before you move on to the next one.

When you’ve completed all of the required workbooks

and associated evidence for each unit, your assessor

will submit your work to the Internal Verifier for

validation. If it is validated, your training provider will then apply for

your certificate. Your centre will send your certificate to you when

they receive it from your awarding organisation. Your tutor/assessor will be able to tell you how long this might take.



Unit HSC 037: Promote and implement health and safety in

health and social care

About this unit

This unit is aimed at those working in a wide range of settings. It

provides the learner with the knowledge and skills required to promote and implement health and safety in their work setting.

Learning outcomes

There are nine learning outcomes to this unit. The learner will be

able to:

1. Understand own responsibilities, and the responsibilities of

others, relating to health and safety

2. Carry out own responsibilities for health and safety

3. Understand procedures for responding to accidents and

sudden illness

4. Reduce the spread of infection 5. Move and handle equipment and other objects safely

6. Handle hazardous substances and materials

7. Promote fire safety in the work setting

8. Implement security measures in the work setting

9. Know how to manage stress

Maintaining health and safety in the workplace

Your responsibility includes the monitoring of workplace practices

such as care activities; care procedures; and the use of care

materials and specialist equipment. You are

also responsible for minimising any risk such

as the possibility of danger, damage and destruction to the environment and goods;

or the possibility of injury and harm to

people. For example, you might be

responsible for dealing with accidents caused

by: falls; illness; disability; weaknesses; sensory impairment; or

frailty. You might also be responsible for dealing with untoward incidents such as: intruders; chemical spillages; missing valuables;

aggressive or dangerous encounters; and fire or bomb scares.



Legislation Purpose of the legislation

Health and Safety at

Work etc Act (HASWA)

1974.

Ensures the health and safety of

everyone who may be affected by work

activities.

Management of Health

and Safety at Work

Regulations (MHSWR)

1999.

Require employers and managers to

carry out risk assessments to eliminate

or minimise risks to health and safety.

Workplace, (Health,

Safety and Welfare)

Regulations 1992.

Minimise the risks to health and safety

associated with working conditions.

Manual Handling

Operations Regulations

(MHOR) 1992.


associated with moving and handling

activities.

Personal Protective

Equipment at Work Regulations (PPE) 1992


associated with cross infection.

Reporting of Injuries,

Diseases and Dangerous Occurrences Regulations

(RIDDOR) 1995.

Require that certain work-related

injuries, diseases and dangerous occurrences are reported to the HSE or

local authority.

Control of Substances

Hazardous to Health

Regulations (COSHH)

2002.


from the use of hazardous substances.

Provision and Use of Work

Equipment Regulations

(PUWER) 1998.


associated with the use of equipment.

Electricity at Work

Regulations 1989.


associated with electricity.

Regulatory Reform (Fire

Safety) Order 2005.


of fire.

Health and Safety (First

Aid) Regulations 1981.

Ensure that everyone can receive

immediate attention if they are injured

or taken ill in the workplace.

Disability Discrimination

Act (DDA) 1995.

Ensures that people with a disability

have safe access to the workplace and

a safe way out in the event of needing to evacuate the premises.

Food Safety Act 1990 and the Food Hygiene

Regulations 2006.

Minimise the risks to health and safety associated with food handling.



Data Protection Act 1998. Ensures everyone’s right to privacy of

their personal information.

Corporate Manslaughter

and Homicide Act 2007.

Allows an organisation to be convicted

when, due to negligence, the death

occurs of someone to whom it owes a

duty of care, such as a worker or

person using the service.

The Health and Safety Executive (HSE) is responsible for regulating

health and safety at work. The HSE does this via a code of practice for employers which aims to prevent illness and accidents at work

through the provision of guidance and up to date information

(www.hse.gov.uk). The HSE has the power to prosecute employers

who fail to safeguard the health and safety of people who access

and use their premises. The Health and Safety at Work Act 1974

lays down the duties of employers and employees. Under this Act the employer has to protect the health, safety and security of staff,

service users and visitors. In order to do this, the employer is

required to draw up safety policy and procedures, and to make

arrangements for these policy and procedures to be carried out, and

then regularly reviewed. Also, employers have to provide:

� A safe working environment

� Safe access to and from the workplace

� Information on health and safety

� Health and safety training � A risk assessment of potential hazards

The employee has a responsibility to:

� Take reasonable care of his or her own health and safety as

well as the health and safety of others e.g. Service users and

their visitors

� Cooperate with his or her employer on

health and safety issues

� Ensure that any health and safety

equipment is not intentionally damaged.

Health and safety, is therefore a shared responsibility between employer and

employee. Each are responsible for the

health, safety and welfare of service users

and their visitors to ensure that hazards in the workplace are

minimised. Each workplace must therefore have a written health

and safety policy, which must include:

� A statement of intent to provide a safe working environment

� The named person responsible for implementing the policy



� The names of individuals responsible for any particular health

and safety hazards

� A list of potential health and safety hazards and the procedures to be

followed when working with these

� A procedure for recording accidents and

illnesses at work

Hazards in the work place might include:

Environmental hazards-

� Wet or slippery floors and stairs

� Untidy corridors or passageways

� Worn carpets or rugs

� Loose or bare electrical flexes

Hazards associated with equipment-

� Faulty brakes on beds and wheelchairs

� Incorrectly labelled substances � Worn or damaged hoists and slings

� Incorrect or faulty waste disposal

Hazards associated with people-

� Moving and handling procedures

� Incorrect hand washing

� Incorrect food handling � Violence and/or aggressive behaviour

It is your responsibility as a care worker to identify, and then deal

with any potential hazards so that any potential risk to staff, service users or visitors can be minimised. You

are particularly responsible for this type

of activity if you are supervising other

staff. If appropriate, you should deal

with any potential hazard yourself e.g.

trailing flexes can be moved, cluttered

corridors can be tidied, or wet floors can

be mopped dry.

However, there may be occasions when you will have to seek

further help and advice, or report a potential hazard to your

manager e.g. or faulty equipment in need of repair, or suspicious

persons on the premises who’s identity needs to be checked.



Health and Safety policies and procedures

Health and safety policies set out the arrangements that a workplace has for complying with legislation. For

example, in order to comply with the Health and

Safety (First Aid) Regulations, every workplace

should have a policy that describes how it

manages first aid.

Health and safety procedures describe the

activities that need to be carried out for policies to

be implemented. They record who does what, when and how in

order to maintain health and safety at all times. For example, first

aid procedures will describe the roles of first aiders and the people

responsible for maintaining first-aid equipment and facilities. They

will also describe when and how to call the emergency services and when and how to complete a record of an accident.

It is a legal requirement that you follow workplace health and safety

procedures to the letter. Failure to do so could mean the end of

your career in care.

Main health and safety responsibilities

Your responsibilities

The Health and Safety at Work, etc Act 1974 states that it is your

duty while at work to:

� Take reasonable care of yourself and anyone else who may be

affected by your actions, including colleagues, the individuals

you work with, their families, carers and

advocates � Cooperate with your employer or

manager in relation to health and safety

issues

� Not interfere with or misuse anything

provided in the interest of health and

safety, for example first aid and

firefighting equipment, health and safety

notices.

In addition, you have a responsibility to follow health and safety

policies and procedures to the letter, participate in and stay up-to-

date with health and safety training, and not carry out any task in

which you have not been trained.



The responsibilities of your employer or manager

Legislation Responsibilities of your employer or

manager

Health and Safety at

Work, etc Act 1974

� Write health and safety policies and

procedures and make you aware of

them. � Ensure everyone’s health, safety

and welfare, including visitors and

the people using the service, as far

as is reasonably practicable.

Management of Health

and Safety at Work

Regulations 1999

� Carry out risk assessments to

eliminate or reduce risks to health

and safety.

� Set up emergency procedures and

inform everyone about them.

� Provide you with clear information,

supervision and training to ensure

that you are competent to carry out

your work.

Workplace, (Health,

Safety and Welfare)

Regulations 1992

Meet minimum standards with regard to

buildings and equipment, lighting,

temperature, and the provision of first aid, drinking water and rest and toilet

facilities.

Manual Handling

Operations Regulations

1992

� Train you in safe moving and

handling.

� Eliminate or reduce all risks

associated with moving and

handling activities.

Personal Protective

Equipment at Work

Regulations (PPE) 1992

Provide you with appropriate protective

clothing and equipment.

Reporting of Injuries,

Diseases and Dangerous

Occurrences Regulations

(RIDDOR) 1995

Train you in how to report injuries,

diseases and dangerous occurrences.

Control of Substances

Hazardous to Health

Regulations (COSHH)

2002

Carry out risk assessments on all

activities that involve using hazardous

substances and write procedures for their

correct and safe use.

Provision and Use of

Work Equipment

Regulations (PUWER)

1998

� Train you in the use of equipment

and supervise you to make sure

you use it safely and correctly.

� Ensure that the equipment you use

is safe, well maintained and appropriate for the job.



Electricity at Work

Regulations 1989

� Carry out risk assessments on all

activities that involve electricity. � Ensure safe systems of working and

that all electrical equipment is well

maintained.

Regulatory Reform (Fire

Safety) Order 2005

� Assess the risk of fire, paying

particular attention to the needs of

vulnerable people. � Equip the workplace with fire

detection and fire-fighting

equipment.

� Train you in fire prevention and

what to do in the event of a fire.

Health and Safety (First

Aid) Regulations 1981

� Provide adequate and appropriate

first-aid equipment and facilities.

� Provide an adequate number of

qualified first aiders and appointed persons to take charge of first-aid

arrangements.

Disability Discrimination

Act 1995

Ensure that people with a disability have

safe access to your workplace and a safe

way out in the event of needing to

evacuate the building.

Food Safety Act 1990

and the Food Hygiene

Regulations 2006.

� Ensure that you have good

personal hygiene and that the

workplace meets

� Hygiene standards.

� Ensure that food safety hazards are identified and controlled.

Data Protection Act

1998.

Train you in maintaining the security of

personal information.

Corporate Manslaughter

and Homicide Act 2007.

Have in place adequate risk management

systems.

The responsibilities of others in the work setting

Like you, your colleagues have a responsibility to follow

procedures in their work. Visiting family, carers and

advocates also have a responsibility to consider health

and safety, especially with respect to helping maintain

security, hand washing, conforming with no smoking

rules, and their general conduct.

The health and safety of the people you work with depends to a

large extent on your ability to work together, in partnership.



For example, the risks associated with moving and handling

activities are greatly reduced when they fulfil their responsibility to

assist with a move as much as they can. Other responsibilities they have include helping to maintain their personal hygiene, in order to

reduce the spread of infection; remaining aware of what to do in the

event of a fire; and using any equipment assigned to them, such as

glasses and mobility aids, appropriately and safely.

Specific tasks in the work setting that should

not be carried out without special training

Inappropriate or misuse of equipment can result in

alleged abuse, spread of infection, injury or death,

as can using equipment that hasn’t been

maintained or is in a state of disrepair. Only use

equipment that you have been trained to use, and use it according to written procedures. If you have any concerns

about equipment, report and record your worries and don’t use it

again until your concerns have been resolved.

Whilst an untrained person who gives first aid in an emergency in

good faith won’t be running the risk of being sued, they could be

charged with negligence or incompetence, especially if they make an incorrect diagnosis and give the wrong treatment. First aid

training improves competence and can make the difference between

a life lost and a life saved.

Medication should only be given by staff who are trained and can

demonstrate competence. The effects of a missed administration, an incorrect dose, a dose given at the wrong time or given

incorrectly, such as by mouth instead of anally, or as a tablet

instead of a fluid, can be devastating, even fatal for the person

concerned. Training in the handling of medicines prevents accidents happening and demonstrates duty of care.

Health care procedures are specialist activities and

should never be carried out without training. In

addition, they carry a high risk of cross infection

and therefore should never be carried out without

training in infection control.

Food safety legislation requires that everyone who handles food, including storing, preparing, cooking and serving, supporting people

to eat and drink, and disposing of waste, should be trained in food

hygiene. Training helps reduce the risk of cross infection and the

debilitating, sometimes fatal, effects of food poisoning.



Maintaining a secure workplace

Dealing with visitors

There will be many visitors to your care

home in addition to services users’

relatives: e.g. doctors, district nurses, and

trades people. You and the service users

with whom you work need to feel safe and secure. Your workplace

will have a workplace policy on visitors to ensure this. However, as

a general rule you should: check the identity of all visitors to the

nursing home e.g. ask for identity badges and ask for a works

telephone number so that you can ring and ascertain the identity of

tradesperson etc. You should also:

� Check with your supervisor that the visitor has clearance to visit

� Check that the service user wants to see the visitor

� Check the visitor completes the visitors book, and give them a

visitors badge

� Get to know regular visitors to the home and introduce them

to other staff

� Know how to raise the alarm if you discover an intruder.

DID YOU KNOW?

Tablecloths were originally used as

towels on which dinner guests could

wipe their hands and faces after

eating.

ACTIVITY ONE

Circle the words or phrases you would associate with a safe

work environment

Responsibility Hazard Chocolate

Coffee Visitor book Moving & handling

HSE Tea Monitoring



Maintaining the security of possessions

Property and valuables belonging to individuals within a care home must be safeguarded. Many service users will want to keep their

treasured possessions with them, but if

they are of value staff should offer to

place them in safekeeping. Usually, a

property book is kept for this purpose,

and it is regularly updated as the

circumstances of the service user

changes. Staff should record the

following details:

� All possessions on admission to the home

� A separate record of any valuable items e.g. jewellery

� Items of jewellery should be itemised according to their colour e.g. “white metal” rather than “silver.”

� The service user should sign a disclaimer for any valuables

they keep themselves. This usually states that the service

user is responsible for any loss.

It is likely that your employer will have a policy and set procedures

relating to the safekeeping of valuables – see activity below:

Risk assessment

Employers are required by law to identify and assess risks in the

workplace, including any procedures or situations that may cause

harm.

If any potential risks are identified, the Management of Health and

Safety at Work Regulations 1999 require employers to introduce

risk control measures e.g. the provision of warning signs when floor cleaning is in operation. According to the HSE there are 5 key

stages in the risk assessment process:

� What is the purpose of the risk

assessment?

� Who has to assess the risk?

� Whose risk should be assessed?

� What should be assessed?

� When should the risk be assessed?



You must always ensure that a risk assessment has been

undertaken before you carry out any work activity, and then follow

the steps identified in order to reduce any risk. In addition, you must balance the individual preferences of the service user with

your own safety and the safety of others e.g. co-workers, other

service users and their visitors.

Environmental risk assessment

The Health and Safety Executive states that a general health and

safety risk assessment of your care home should include the

following:

Floors

� Are there slippery surfaces?

� Have spillages been cleaned up?

� Are floor surfaces suitable, non-slip, flat,

properly maintained? � Are there obstructions or tripping hazards?

Stairs

� Are they well lit?

� Is the stair covering in good condition and clean? � Are there obstructions?

Lighting

� Are bulbs working?

� Are lighting levels sufficient, including those on stairs and

corridors?

Ventilation

� Are there odours?

� Are there draughts?

� Is there sufficient fresh air? � Have chemicals, fumes, steam and condensation been

removed?

Windows

� Are restraints in place?

� Is glazing in good condition? � Is the glazing material appropriate?

Display screen equipment

� Has the work station been assessed to

reduce the risk?

� Has the equipment, furniture, software,

worker’s needs been considered?

� Are eyesight tests needed?



� Are staff trained to use and set up their work station safely?

Water and surface temperatures � Are thermostatic mixing valves operating at the required

temperature?

� Are hot water temperatures regularly tested using a

thermometer?

� Is the maintenance schedule for the thermostatic valves

followed?

� Are radiators and pipe work hotter than 43 degrees

centigrade?

� If yes, what remedial action has been taken to protect

vulnerable service users?

� Is the room temperature comfortable i.e. Not

too hot or cold?

Kitchen safety

� Are machines properly guarded?

� Are floors clean, slip resistant and dry?

� Is there room to move around safely?

� Is ventilation sufficient? � Are staff trained in kitchen hygiene, use of equipment etc?

� Is food stored correctly, at the correct temperature?

Laundry

� Are machine interlocks working?

� Is there separation of soiled laundry?

Outside environment � Are steps and paths in good condition and well lit?

� Has a risk assessment of falls from balconies been

undertaken?

� Are pesticides locked away? � Are staff trained to use outdoor equipment safely?

� Do staff have suitable protective equipment?

Risk assessment for environments other than the setting

It might be that you are planning a visit to the local shops or the

cinema, or planning a holiday with your service provider. If so, you

will need to consider:

� Accessibility to the premises

� Accessibility and safety of the transport

you intend to use

� Any potential hazards that might be present



� Safe and accessible toilet facilities

� Dietary arrangements

� Moving and handling arrangements � Security of people, property and any travel documents

� Insurance.

You will need to undertake this risk assessment before you

undertake any visit, and you will need to record the outcomes of

your assessment in the service users’ care plan.

Risk assessment for substances that might be hazardous to

health

There are also many potentially hazardous

substances and chemicals in your workplace,

including:

� Cleaning materials e.g. bleach and disinfectant

that can cause burns or poisoning

� Drugs and medicines e.g. antibiotic powders that can cause

poisoning or allergy

� Latex e.g. protective gloves that can cause skin allergy. The Control of Substances Hazardous to Health Regulations 2002

(COSHH) have been put in place to protect you against these

harmful substances. In particular,

COSHH states that employers must:

� Ensure safe storage and disposal of substances that are harmful

to health

� Check that health hazards from all substances are assessed,

including the laundry, kitchen and outdoors � Ensure appropriate control measures are implemented

� Ensure staff are trained about safe procedures and use of

protective clothing

� Check that procedures for spillages are in place, and

� Check that new staff are trained before using

substances.

Before any substances are used in the workplace, employers must undertake the following risk

assessment:

� What substances are present and in what form? � What harmful effects are possible?



� Where and how are the substances stored, used and handled?

� Are harmful fumes produced, especially if products are mixed?

� Can a safer substance be used? � Who could be affected, to what extent, for how long and under

what circumstances?

� How likely is it that exposure will happen?

� Are precautions required, such as ventilation and protective

equipment?

Your setting will have a COSHH protection file. This will tell you

what protective clothing you should wear (if any), how to store any

hazardous substances, and how to dispose of any hazardous

substances e.g. used needles should be placed in a yellow sharps

box.

DID YOU KNOW?

Every year more monopoly money is

printed than real money printed

worldwide!

ACTIVITY TWO

Circle the words or phrases you would associate with COSHH

Phone Substances Storage

Harmful E-mail Disposal

Training Spillage Fax

Reporting accidents or ill health

The Reporting of Injuries, Diseases and

Dangerous Occurrences Regulations (RIDDOR) 1995, came into force on 1 April 1996. RIDDOR

requires the reporting of work-related accidents,

diseases and dangerous occurrences. It applies to

all work activities, but not to all incidents.



Reporting accidents and ill health at work is a legal requirement.

The information that is reported enables the enforcing authorities to

identify where and how risks arise and to investigate serious accidents.

The enforcing authorities can then help and advise on

preventive action to reduce injury, ill health and

accidental loss. Your employer needs to report any:

deaths; major injuries; accidents resulting in over 3 day

injury; diseases; dangerous occurrences and gas

incidents. All accidents, diseases and dangerous

occurrences can be reported to the Incident Contact

Centre, (www.riddor.gov.uk/info.html). Your employer must keep a

record of any accident, reportable injury, disease or dangerous

occurrence.

The record must include:

� The date and method of reporting;

� The date, time and place of the event,

� Personal details of those involved and � A brief description of the nature of the event or disease.

Any accidents that occur at work must be recorded in an Accident

Report Book. The details contained in this document are confidential and must comply with the Data Protection Act (1998).

Safe manual handling

The spine is made up of 33 bones called vertebrae. These are joined

together along the backbone in an S shape. The S shape gives our

backbone flexibility and strength, and enables us to maintain our balance. If the spine is twisted out of shape, it can cause serious

injury to the vertebrae. The spine protects our spinal cord. The

spinal cord is a bundle of nerves that runs from the

bottom of the spine to the brain. The spinal cord

carries messages from the brain to the muscles and

from the muscles to the brain. This enables us to

maintain our posture, and to move. Damage to the

spinal cord can cause paralysis. The vertebrae are

cushioned by inter-vertebral discs. These act as shock

absorbers.

If too much pressure is put on these discs (e.g. by lifting a heavy

object) they can tear or prolapse. This can be very painful. The discs are linked together by spinal ligaments. If these become

overstretched (e.g. by jerky or sudden movements), they can

sprain and become swollen and painful.



The muscles of the spine are the muscles of the back, chest and

pelvis. They are attached to the vertebrae and give strength and

flexibility to the spine. Strong and well-toned back muscles are essential for moving and handling activities. However, they can be

easily torn and become swollen and painful.

The Manual Handling Regulations 1992 were introduced to reduce

the number of injuries from moving and handling activities. The

term ‘manual handling’ includes the lifting, moving putting down,

pushing, pulling and carrying by hand or bodily force

of goods, equipment and people. An employer must

avoid moving and handling where there is a risk of

injury to staff, assess the risk of injury from moving

and handling, and reduce the risk of moving and

handling. An employee must make full and proper use

of the manual handling systems and equipment provided. You might be involved in moving objects as

well as people. In order to reduce the risk of injury you should

consider whether the move is necessary, whether it can be done in

a different way, or whether any special equipment is needed. Your

risk assessment should consider:

Task > Load > Environment > Individual Capability

Task - you must assess whether the task involves:

� Holding the load at a distance from your body

� Bending, twisting, stooping or stretching

� Moving the load over excessive distances

� Frequent or prolonged physical effort � Any sudden movement of the load.

Load - you must assess whether the load is:

� Heavy or bulky

� Difficult to grasp

� Unstable e.g. unpredictable behaviour � Potentially harmful e.g. an agitated or aggressive individual.

Environment - you must assess whether: � The space is adequate e.g. not restricted by

furniture

� The height is appropriate e.g. beds can be raised by wooden blocks

� The floors are slippery or uneven � The floors are level e.g. are there any slopes or

stairs?



Individual capability - you must consider yourself as well as other members of the team, particularly whether you or they:

� Have been adequately trained in moving and handling

� Are pregnant, or have a disability

� Are wearing any clothing that might restrict their movement

� Are wearing any jewellery that might injure any staff or

service users � Are tired or fatigued.

Most care homes have a risk assessment checklist that you can use

to generate an agreed lifting plan. This should be kept in the service

user’s care plan. As a general rule, you should always:

� Undertake a risk assessment prior to any move

� Follow the agreed lifting plan contained in the service user’s

notes

� Give clear instructions to colleagues concerning the move � Check any equipment prior to its use

� Ensure you maintain your centre of balance throughout the move

� Hold the load close to your body, or get as close to the load as

possible

� Avoid bending, twisting, stooping or stretching

� Avoid moving the load over excessive distances

� Avoid frequent or prolonged physical effort � Avoid sudden movements

� Allow adequate time for rest and recovery.

Risk Assessment Checklist:

1. Is the individual weight bearing? Yes/No

2. Is the individual unsteady? Yes/No

3. What is the individual’s general level of mobility? Good/Poor

4. What is the individual’s weight? (Please state)

5. What is the individual’s height? (Please state) 6. How many people are required to move this individual? (See

care plan)

7. What equipment is needed e.g. hoist, transfer board etc? (Please state)

8. Is equipment available? Yes/No

9. If not, is there a safe alternative? Yes/No

10. Are the required numbers of people available? Yes/No 11. What is the purpose of the move? (Please state)

12. Can the move be safely achieved? Yes/No



DID YOU KNOW?

No two zebras have the same

pattern of stripes.

ACTIVITY THREE

Circle the words or phrases you would associate with moving

and handling

Load Environment Calculator

Computer Task Individual

capability

Equipment Printer Regulations

Infection control

Communicable or infectious diseases are caused

by:

� Bacteria e.g. food poisoning

� Viruses e.g. influenza

� Fungi e.g. thrush.

The older person is often at risk from infectious or communicable

diseases because they live in close contact with others in the

nursing home, and their immunity to micro-organisms such as bacteria and viruses is often low. This might be because of the

medicines they are taking, or their nutrition may be poor. Infection

control, or the ways in which the spread of infection might be

reduced, is an important part of a care worker’s job. In fact, the

Reporting of Injuries, Diseases and Dangerous Occurrences

Regulations (RIDDOR) 1995 require that your employer reports

certain cases of infectious diseases to the local environmental

health officer.



Micro-organisms such as bacteria, viruses and fungi can be spread

by:

� Direct contact – being touched by an infectious person e.g. scabies

� Indirect contact – touching materials an

infected person has used e.g. impetigo

� Inhalation – breathing in infected droplets from a cough or sneeze e.g. influenza

� Ingestion – from contaminated food e.g. salmonella food

poisoning

� Injection – from needle stick injury e.g. HIV or Hepatitis b.

Preventing the spread of blood borne infections such as HIV and

Hepatitis b is a particularly important job for the care worker. In

fact, you and your employer have a duty under COSHH regulations

to do this. The Health and Safety Executive indicates that the following is particularly important:

� The risk of contamination from infected materials, including

used instruments, used needles and soiled laundry

� Do you wear appropriate protective equipment and clothing?

� Do you cover cuts, grazes etc with waterproof dressings?

� Do you follow basic hygiene procedures, including regular hand washing?

� Do you follow procedures for cleaning up spillages?

� Do you know how to deal with a needle stick accident i.e.

encourage bleeding, wash wound liberally with soap and

water, report and record accident?

� Have you been advised about Hepatitis b immunisation?

The importance of uniforms

The Personal Protective Equipment (PPE) Regulations 1992 state that your employer must provide you with

protective clothing. You will be provided with a uniform.

This should not be worn outside the care home (i.e. to and

from work), or at home, as it might be contaminated and

could spread infection to the outside community or your

family. You should change from your uniform into outside

clothes before you leave the care home, and store your

uniform in the lockers provided for you in the workplace.

You should not take uniforms home to wash, but should use the laundry service provided by your employer. You

will also be provided with plastic apron to wear when attending to

the personal hygiene needs of service users.



This will help to protect your uniform from spillages of urine, faeces

etc. and prevent cross infection. You must wear a clean apron for

every service user you work with, and correctly dispose of it in the clinical waste bag when finished. If you have to work with body

fluids and waste or soiled laundry, you will also be provided with

gloves. You must wear these, for your own protection and to

prevent the spread of infection from one service user to another.

You should place any used gloves into the clinical waste bin. It is

most important that you wash your hands after

wearing them.

Hand washing

One of the most important measures you can take

to prevent the spread of any infection is correct

hand washing technique. Particularly before you:

� Handle food

� Give out any medicines

� Give emergency first aid

� Handle any wounds.

Also, you should wash your hands after you:

� Use the lavatory

� Assist others to use the lavatory

� Cough or sneeze, or use a handkerchief

� Handle any dressings or wounds

� Make beds � Handle rubbish

� Handle raw food

� Handle dirty or soiled laundry.

When washing your hands it is important that you use the following

technique as this will remove most of the bacteria that cause

contagious diseases i.e. diseases spread by direct or indirect

contact.

Correct hand washing techniques

� Wet your hands with hot running water

� Rub some liquid soap between your palms � Rub your right palm over the back of your left

hand

� Rub your left palm over the back of your right hand

� Rub your palms together with your fingers interlocked



� Rub the back of the fingers of your left hand with your right

palm

� Rub the back of your fingers of the of your right hand with your left palm

� Rub around your left thumb with your right

palm

� Rub around your right thumb with your left

palm

� Rub your left fingertips round and round in

your right palm

� Rub your right fingertips round and round in

your left palm

� Rub your left wrist with your right hand

� Rub your right wrist with your left hand

� Rinse both hands thoroughly under running water

� Dry each hand on a clean paper towel � Discard paper towel into pedal bin, without touching the top

or the sides of the bin.

REMEMBER, the correct hand washing procedure will take several

minutes and you will still need to wash your hands even if you were

wearing gloves!

Safe food handling

Food that is not handled correctly can become contaminated with

bacteria, viruses and fungi, which can cause food poisoning. The

symptoms of food poisoning are nausea, vomiting, abdominal pain

and diarrhoea. Food poisoning bacteria grow in raw or waste food and rotting rubbish. Pests e.g. mice and cockroaches

carry food poisoning bacteria. Food poisoning bacteria

are also carried by humans:

� Escheriscia coli is found in faeces but is

harmless until it is ‘activated’ by contact with

food

� Salmonella is found in raw meat, poultry, eggs,

shellfish and faeces

� Staphylococcus aureus is found on our skin, in our nose,

throat, mouth, ears, hair, nails, and in cuts and boils.

The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations (RIDDOR) 1995 require that your employer reports any

cases of food poisoning to the local environmental health officer.

Workplace procedures for safe food handling are governed by the

Food Safety Act 1990 and the Food Safety (General Food Hygiene) Regulations 1995.



Good personal hygiene is particularly important for

preventing the spread of food poisoning bacteria. If

you are involved in handling food you should wash your hands with soap and hot running water before

you handle food. You should also wash your hands

after:

� Handling any uncooked or waste food

� Using the lavatory

� Assisting service users to use the lavatory

� Handling rubbish

� Using or handling handkerchiefs or tissues

� Coughing or sneezing

� Touching your hair or face, or the hair and face of a service user.

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.

The spread of food poisoning bacteria can also be controlled by

cooking and storing food at the correct temperatures. Most bacteria are killed by heat at 70 degrees centigrade or above. Fridges and

freezers should be set between -22 and five degrees centigrade, as

most bacteria cannot live at these temperatures.



DID YOU KNOW?

A dog was the first in space and a

rooster and a duck were the first “pilots” in an air balloon.

ACTIVITY FOUR

Circle the words or phrases you would associate with food

handling

Work surfaces BMW Bacteria

Rolls Royce Chopping boards Fridge

Knives Cooked food Porsche

Dealing with hazardous waste

Part of your responsibility is to ensure the safety of the working environment; this includes the safe disposal of clinical and bodily

waste, as follows:

� Soiled linen – red linen bags taken direct to

laundry. If soiled linen is handled, gloves must

be worn.

� Body fluids and waste – collected in urinal or

bedpan. Gloves to be worn and waste disposed

of into sluice. Contaminated equipment must

be cleaned and disinfected e.g. bedpan to be cleaned and

disinfected in bedpan washer.

� Clinical Waste e.g. soiled dressings – yellow bags labelled with

contents and source. This is usually collected by the local authority for incineration.

� Sharps e.g. needles and syringes – placed in hard plastic

yellow sharps box. When full, this is sealed and then collected

by the local authority for incineration.



Working with hazardous materials: medicines

Self-medication. Service users, where appropriate, should be responsible for their

own medication. These individuals must have

a lockable space in which to store their

medicines, to which suitably trained;

designated care staff may have access with

the service user’s permission. The service user should be assessed

by an appropriately trained member of staff in order to establish his

or her suitability to self-medicate.

The recording of medicines. Records are kept of all medicines

received, administered and leaving the care home or disposed of to

ensure that there is no mishandling. A record is maintained of the

medicines each service user takes, including those who are self-medicating.

Handling and storage of medicines. Medicines in the custody of

the home are handled according to the requirements of the

Medicines Act 1968, guidelines from the Royal Pharmaceutical

Society, the requirements of the Misuse of Drugs Act 1971 and

nursing staff must meet the standards laid down by the Nursing and Midwifery Council for the administration of medicines. Controlled

Drugs are stored in a metal cupboard, which complies with the

Misuse of Drugs (Safe Custody) Regulations 1973. Medicines,

including Controlled Drugs, for service users receiving nursing care,

are administered by a medical practitioner or registered nurse. In

residential care homes, all medicines, including Controlled Drugs, (except those for self-administration) are administered by

designated and appropriately trained staff. The administration of

Controlled Drugs is witnessed by another designated, appropriately

trained member of staff. Receipt, administration and disposal of Controlled Drugs are recorded in a Controlled Drugs register.

Staff training. The training for care staff must be

accredited and must include basic knowledge of how

medicines are used and how to recognise and deal

with problems in use; and the principles behind all

aspects of the home’s policy on medicines handling

and records.

Caring for those receiving medication. Care staff should

monitor the condition of the service user on medication and call in

the GP if they are concerned about any change in condition that

may be a result of medication.



When a service user dies, medicines should

be retained for a period of seven days in case

there is a coroner’s inquest.

The role of the health and social care

worker in the administration of

medicines

Many people will be taking medication prescribed by their family

doctor. Unless you have been trained in the administration of

medicines and you are a designated person, you will not be allowed

to administer medicines to service users.

Your responsibility is to support and encourage the older person to

take his or her medication by:

� Providing information about the medication that is to be taken

� Ensuring that the medication can be swallowed in an

appropriate form (some tablets or capsules should not be

crushed, for example)

� Assisting the individual to take their medication e.g. By

adjusting their position so they can swallow more easily, or

providing a drink � Making sure that the medication has been taken

� Reporting to your supervisor any problems associated with

taking the medicine.

Risks from utilities such as gas and electricity

The Gas Safety (Installation and Use) Regulations

1998 apply to all gas appliances in your setting. All

appliances, flues and pipe work should be checked

once a year by a registered engineer. Gas is flammable. It can cause explosions or fire. It can also

cause asphyxiation. Your workplace will have a

procedure for dealing with gas leaks, but as a rule, if

there is a gas leak, you should:

� Ventilate the area by opening windows and

doors to let the gas escape

� Not light matches or cigarette lighters

� Not touch any electrical switches � Turn off the gas mains



� Use an external phone to call the gas

emergency services, and

� Give first aid if necessary, and dial 999 if an ambulance is needed e.g. for

asphyxiation.

Electricity can also kill. It causes shock and burns and

can also start fires. The use of electricity is covered

by the Electricity at Work Regulations 1989, which

require employers to maintain any electrical systems

and electrical equipment within their control. This

includes lighting and power circuits, electrical

equipment and appliances such as washing machines,

irons, vacuum cleaners etc. Work on electrical

appliances must only be carried out by a trained electrical engineer.

The main risk to people is contact with live parts causing shock and burns e.g. through frayed or exposed wiring.

Your workplace will have a procedure for dealing with electrical

emergencies, but as a rule, if one occurs, you should:

� Turn off the power supply at the mains � Never touch a person or an object that is connected to the

power supply, and

� Give first aid if necessary, and dial 999 for an ambulance if

needed e.g. for asphyxiation.

Fire awareness

You will receive training from a specialist trainer in

fire awareness. Fire is a serious danger in care

homes and is responsible for many deaths. It can be prevented by:

� The use of smoke alarms

� Ensuring all cigarettes have been properly extinguished

� Unplugging unused electrical equipment at night e.g.

Televisions

� Keeping fire doors closed to prevent the spread of fire

� Ensuring electrical and gas appliances have been properly

checked for safety

Your workplace arrangements for fire safety should comply with the

Fire Precautions (Workplace) Regulations of 1997. It is very important that you get to know your care home’s procedures for fire

safety and that you attend fire training at least once a year.



If you discover a fire you should:

� Raise the alarm e.g. Use the fire alarm or dial 999 for the fire brigade

� Close windows and doors to prevent fire from spreading

� If service users can move, escort them to the

assembly point or a place of safety

� Use designated fire exits and escape routes, close

doors behind you as you go

� Do not use any lifts, unless directed to do so by

the fire brigade

� Check that everyone is accounted for and report

this to the fire brigade

� Do not return to the building unless the fire brigade says it is

safe to do so.

You might be able to put out a small fire by yourself, if it is safe to

do so: e.g. you could use a water-based fire extinguisher to put out

a fire in an office waste paper bin, or you might use a powder fire

extinguisher to put out a small electrical fire in an office. You should

not do this unless you are familiar with the various types of fire

appliances. If used incorrectly, a fire appliance may cause serious

injury or make the fire worse e.g. using a water based extinguisher on a chip pan fire is dangerous as it will cause the fire to ‘flare up’

and spread rapidly, and may cause severe burns to the person

operating the extinguisher.

It is your responsibility to familiarise service users with your care

home’s fire procedure. It is important that service users can identify a fire alarm, and use an escape route by following the fire exit

signs. For those with a visual impairment, the fire exit signs might

be in Braille. For those with a hearing impairment the fire alarm

might be a flashing light. It is important that you inform staff and service users of these adaptations. Your employer should regularly

involve service users in a fire drill.

DID YOU KNOW?

Keep a goldfish in the room without

light for a long time, it will naturally

turn white.



ACTIVITY FIVE

Circle the words or phrases you would associate with fire

Daffodil Fire drill Signs

Alarm Tulip Fire Brigade

Procedure Pansy Exits

Emergency first aid

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.

You may receive training from a specialist trainer in emergency first

aid. During this training you will learn about the priorities in giving

emergency first aid i.e. D R A B C

Danger – Before you attempt any first aid be

sure that you are safe.

Response – Is the casualty responding? Talk

to them and shake their shoulders. If they

respond, reassure them, and move them to

a safer area if in danger. Airway – If the casualty is unresponsive or

unconscious, check that their mouth or

airway is not obstructed. If you can, remove

the cause of any blockage. Open the airway

by gently tilting the casualty’s head backwards and lifting their chin.

Check that help is coming.



Breathing – Check the casualty is breathing. Put your cheek close to

their mouth and look at their chest, place your hand on their chest,

watch for breathing movements. If they are breathing but unresponsive,

put them in the recovery position

(you will learn to do this on your first

aid course). If they are not breathing,

check that help is coming and then

start mouth-to-mouth resuscitation

(you will learn to do this on your first

aid course).

Circulation – Check whether the

casualty’s heart is beating. Feel for their pulse. If the casualty does

not have a pulse, check that help is coming and commence

cardiopulmonary resuscitation (CPR).

Using primary health care services

Primary Health care services are provided by the ambulance

service, dentists, NHS Direct, general practitioners, nurses,

pharmacists, and physiotherapists. These are the professionals we

first go to when we need advice if someone experiences an accident

or ill health.

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.

NHS Direct is a national telephone advice line staffed by specially

trained registered nurses. If a service user has a minor acute illness

e.g. influenza, you can telephone NHS Direct for advice. General

practitioners (GPs) are medical specialists in diagnosis, treatment

and referral of acute and chronic illnesses. If a service user

becomes ill, you can contact the local GP, or the deputising service, and request a visit. Many health authorities now provide NHS drop-

in centres where you can take a casualty for advice or treatment of

minor injuries or illnesses. These are usually staffed by emergency

nurse practitioners. Pharmacists can also provide over-the-counter advice for people with minor illnesses e.g. ear or eye infections.



Many physiotherapists will also provide emergency treatment for

minor sports injuries or accidents at work such as sprains or strains.

It is important that the service user maintains his or her registration with an NHS dentist, particularly

if emergency treatment is required, as few health

authorities now provide an out of hours dental

service.

How to manage stress

We all experience pressure from time to time, and

some of us work best under pressure – it motivates us to get on

with the job! However, if the pressure builds up to the point that we

can no longer cope, we become stressed. Some people thrive on

stress – for them it is a positive, energising emotion. But for most,

it has negative consequences. According to the HSE, around 14 million working days and £4 billion

are lost to work-related stress each year.

The common signs and symptoms of stress include:

� Emotional ill-health, such as feeling unable to cope,

tearfulness, anxiety and depression, negativity, irritability, anger, poor concentration, difficulty in making decisions, and

thoughts of suicide

� Physical ill-health, such as not being able to relax, headache, insomnia, high blood pressure, palpitations, heart attack,

indigestion, asthma, skin disorders, loss of libido and weight

gain or loss � Social problems, such as social conflict, unacceptable

behaviour and social isolation.

Factors that tend to trigger own stress

To be able to manage our stress, we need to identify the factors or

stressors that trigger it.

� Emotional stressors include fear and

anxiety; having to meet deadlines

and make decisions; job roles and

responsibilities; personality traits

such as wanting to create a good impression; and feeling a sense of

helplessness or lack of control.



� Physical stressors are things that put pressure on your body, such as pain, ill-health, disability; insufficient sleep and rest;

a poor diet; too much or too little exercise; and being on your feet all day.

They can be chemical, such as alcohol, caffeine and nicotine;

and environmental, such as noise, pollution, a lack of space

and an uncomfortable temperature.

� Social stressors include mixing with

others; relationships; financial

problems; coping with children and

caring for elderly or infirm relatives;

the empty-nest syndrome and

important life events such as leaving

home, moving house, a new job, getting married, having a

baby and bereavement.

Strategies for managing stress

Having identified what in particular stresses you, you can start to

manage your stress. According to Professor Cary Cooper, an

occupational health expert at the University of Lancaster, the keys

to good stress management are building emotional strength, taking

control of your situation, having a good social network and adopting a positive outlook.

Professor Cooper's top 10 stress-busting techniques

1. Be active. Exercise will help you get rid of pent-up energy,

calm your emotions and help you think more clearly. 2. Take control. Taking control is empowering and will help you

find a solution that satisfies you, not someone else.

3. Connect with people. Talking things through with a friend will

help you solve your problems. In addition, a good social support network will help you see things in a different way.

4. Have some ‘me time’. Earmarking a couple of days a week for

some quality ‘me time’ will help you achieve a healthy, stress-

free work-life balance.

5. Challenge yourself. Setting yourself goals, such as learning

something new, builds confidence and helps

you take charge of your life.

6. Don't rely on alcohol, smoking and caffeine as

your ways of coping. They might provide temporary relief but in the long term they don’t

solve problems, they just create new ones.

7. Do some voluntary work. Helping people in

situations worse than yours will help you put your problems into perspective.



And do someone a favour every day. Favours cost nothing and you’ll feel better.

8. Work smarter, not harder. Good time management and

concentrating on tasks that will make a real difference will

help you feel more fulfilled.

9. Be positive. Try to be glass half full instead of glass half

empty.

10. Accept the things you cannot change. Changing a difficult situation is not always possible. If you can’t make any

changes, accept things as they are and concentrate on

everything that you do have control over.

www.nhs.uk; www.stress.org.uk

UNIT HSC 037: SIGN-OFF

Assessor’s Name: _________________________________

Assessor’s

Signature:_________________________Date:___________

Learner’s Name: __________________________________

Learner’s Signature:_________________Date:___________

Mentor’s Name: ________________________________

Mentor’s Signature: _________________Date:___________



HSC 037: ASSESSMENT

ASSESSMENT ONE

Explain the legislation relating to health and safety in a

health or social care work setting

ASSESSMENT TWO

Explain the main points of health and safety policies and

procedures agreed with the employer



ASSESSMENT THREE

Explain the main health and safety responsibilities of:

• Self

• The employer or manager

• Others in the work setting



ASSESSMENT FOUR

Explain the specific tasks in the work setting that should not

be carried out without special training

ASSESSMENT FIVE

Explain how to use policies and procedures or other agreed

ways of working that relate to health and safety



ASSESSMENT SIX

Explain how to support others to understand and follow safe

practices

ASSESSMENT SEVEN

Explain how to monitor and report potential health and

safety risks



ASSESSMENT EIGHT

Explain how to use risk assessment in relation to health and

safety

ASSESSMENT NINE

How to minimise potential risks and hazards



ASSESSMENT TEN

Explain how to access additional support or information

relating to health and safety

ASSESSMENT ELEVEN

Explain own role in supporting others to follow practices that

reduce the spread of infection



ASSESSMENT TWELVE

Describe the recommended method for hand washing

ASSESSMENT THIRTEEN

Describe ways to ensure that own health and hygiene do not pose a risk to an individual or to others at work



ASSESSMENT FOURTEEN

Explain the main points of legislation that relates to moving

and handling

ASSESSMENT FIFTEEN

Explain principles for safe moving and handling



ASSESSMENT SIXTEEN

Explain how to move and handle equipment and other

objects safely

ASSESSMENT SEVENTEEN

Describe types of hazardous substances that may be found in

the work setting



ASSESSMENT EIGHTEEN

Explain safe practices for:

• Storing hazardous substances

• Using hazardous substances

• Disposing of hazardous substances and materials

ASSESSMENT NINETEEN

Describe practices that prevent fires from:

• Starting

• Spreading



ASSESSMENT TWENTY

Explain the measures that prevent fires from starting

ASSESSMENT TWENTY ONE

Explain emergency procedures to be followed in the event of a fire in the work setting



ASSESSMENT TWENTY TWO

Explain how to ensure that clear evacuation routes are

maintained at all time

ASSESSMENT TWENTY THREE

Explain the use of agreed procedures for checking the

identity of anyone requesting access to:

• Premises

• Information



ASSESSMENT TWENTY FOUR

Explain the use of measures to protect own security and the

security of others in the work setting

ASSESSMENT TWENTY FIVE

Explain the importance of ensuring that others are aware of

own whereabouts



ASSESSMENT TWENTY SIX

Describe common signs and indicators of stress

ASSESSMENT TWENTY SEVEN

Describe signs that indicate own stress



ASSESSMENT TWENTY EIGHT

Explain the factors that tend to trigger own stress

ASSESSMENT TWENTY NINE

Compare strategies for managing stress



UNIT HSC 037: ASSESSMENT SIGN-OFF

Assessor’s Name: _________________________________

Assessor’s Signature:________________Date:___________

Learner’s Name: __________________________________

Learner’s

Signature:_________________________Date:___________

Mentor’s Name: ___________________________________

Mentor’s Signature:_________________Date:___________

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