Importance Of Infection Control Precautions

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Infection control and prevention, e.g. standard infection control precautions.
Infections are caused by pathogens, which are living microorganisms that infect your body. A contagious disease is one that is transmitted by physical contact from an individual that has the disease. Now an infectious disease can be transmitted through air, water or a mosquito. All carers must make sure all vaccines are up to date as you need to be prone to diseases so the service user doesn’t get them off you. The carer should minimise the risk of a service user getting a disease as much as possible. Some service users are more vulnerable to infections and diseases and if the carer has a cold they are exposing that service user to it so it could make them really
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Raw meant is really dangerous when not cooked so you must wash your hands after you touch it. Also you must clean all surfaces that the meat has touched. It could spread bacteria as the meat would have bacteria on it which usually gets killed when the meat gets cooked. These bacteria can cause serious illnesses. This could be concerning because if the service user is already frail or existing health conditions, then contracting food poisoning can lead to serious implications. All foods that are being served to the service user must have their use-by-dates checked especially if you are caring for them in their own home. You should also make sure your personal hygiene is good especially when handling food. If you have long hair it should be tied back and you should keep your nails short. Any cuts on your hands should be covered properly with a waterproof plaster so that it stays on and doesn’t come off when your washing food. You must ensure that you heat food to the correct temperature. When doing this you should use a temperature probe as it is accurate. When heating meals in a microwave, make sure you follow the instructions on the packaging about cooking times. If the service user’s relatives usually give them their dinner and do not have instructions about the heating times, you should use a food thermometer to check that the food is thoroughly heated. The service user might rush you …show more content…
Some of them are the Care Standards Act (2000), Health and Social Care Act (2008) and there are many more about the misuse of drugs. Individuals should be encouraged to self-medicate where possible. In care settings and in situations where individuals cannot manage self-medication, medication should be stored centrally in hygienic and secure conditions. The keys to the medicine storage facilities should not be part of the master key system. Medication should be administered only by individuals who are trained and qualified to do so. The facility should be large enough to contain the maximum number of medicines expected to be used. Badly organised or overcrowding cupboards may lead to errors. All medications should be stored in the correct conditions, sunlight, temperature and humidity can have adverse effects on

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