Unit 4222-264: Principles Of Invention Prevention And Control

2802 Words 12 Pages
Register to read the introduction… Provides information on the legal requirements for the reporting | | | |
|of contagious or infectious diseases | | | |
|- Food Safety Act 1990.The requirements of this act apply to any area where food is prepared, stored or eaten. | | | |
|Control is required to ensure that the risks of any infection, as a result of bad handling of food, are minimised. | | | |
|- Food Hygiene Regulations 1995. These regulations also require that employees who handle food as part of their | | |
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We can say that: a person may be at risk when there | | | |
|is the chance to be injured, to cause harm, to become infected of a desease or something that can put your life in |264 |3 |1 |
|danger. A hazard can cause harm or adverse effects to individuals as health effects or to organizations as property | | | |
|or equipment losses. | | | |
| | | | |
|Me like care worker, I can be exposed to various potential infection within the workplace. These include the most | | | |
|common infections like: colds, flu, diarrhoea, vomiting. We, carers assistants often come into contact with clients | | |
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|We are also exposed to infections spread through the air, such as tuberculosis and swine flu, ,this are quite rare. | | | |
|Other airborne infections such as streptococcal infections are more common and can lead to sore throats and raised | | | |
|temperature. | | | |
|A a care worker, I can be a source o infection to the people I provide care for, because these people are at an | | | |
|increased risk of acquiring an infection. In this cause I must to take precautions to minimize the risk of cross | | | |
|infection. | | |

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