Hsc Assessment 2029

To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.

Section 4 – Understand how to keep waste to a minimum in a business environment

In terms of food hygiene, personal hygiene must be observed through effective hand washing, tying hair back, not wearing jewellery and wearing PPE. All kitchen utensils need to be kept clean as do work surfaces. Food needs to be stored correctly, on different shelves in the fridge and different utensils used for different food types and cooked and raw foods. All guidelines must also be followed when cooking food thoroughly, ensuring that food is defrosted correctly, washing hands before serving and eating food.

Before I started the assessment I used alcohol gel to decontaminate my hand. NICE (2006) states that hand must be decontaminated before each and every episode of direct patient care. It is important to decontaminate my hand to prevent cross-infection of micro-organisms from staff to patient, for example Hospital Acquired Infection. I realised that I am going to have contact with body fluid and blood therefore I put on a pair of latex gloves and disposable plastic apron. Wandsworth Teaching Primary Care Trust May (2008) states that ‘Personal Protective Equipment is designed to protect the healthcare worker from coming into contact with potentially infectious body fluids. It may also protect the patient from the healthcare workers own microbial flora’.

All areas that are being used for healthcare activities should be cleaned with either disinfectant wipes each morning and in between patients/procedures. Equipment should be all new out of the packets and clean. For things more major such as vasectomy’s, minor surgery or family planning clinics, areas should be cleaned everywhere with a disinfectant fluid and also with wipes, gloves should always be worn as well as other PPE such as aprons and hats. All equipment should be new from the packet and only touched by the person who is using

Before you start preparing any food, make sure to wash your hands. Not washing your hands will result in the spread of germs and cause you to get sick. If this happens, however, medications along with "Lysol spray" is available to kill off germs and illness. This is the first step in cooking always.

2- The greatest concern about having the pests in restaurants is that they will -----------

Once the dressings were securely on and the procedure had been finished, I removed my apron and gloves and disposed of them in the plastic bag, along with everything thing else I had used and then washed my hands again. After leaving the patients home I discussed my practical experience with the Nurse who informed me that I although I had carried out the procedure well it was actually carried out using a clinically clean technique rather than the Aseptic Non Touch Technique as I had thought. As I had used the same gloves to remove the dirty dressings from the leg ulcer and then apply new sterile dressings I had not maintained the Aseptic Non Touch Technique. The Nurse informed me that this was perfectly suitable for the procedure I carried out as the wound was still kept as clean as possible and dressings and equipment used were sterile.

infection control a dirty, unkempt uniform is a harbor for unwanted bacteria. Along with uniform proper hand hygiene must always be performed before and after patient care. A professional appearance will display an

A client required mouth care the client was able to respond to me so I asked the client how they would prefer the water either cold or cooled boiled water they prefer cold so I got this for them then carried out giving them mouth care.

Hands must be washed thoroughly, after every contact with potential source of contamination/ before food

Different gloves should be used for personal care and food preparation to avoid cross contamination. Gloves and aprons should be disposed of at the end of each call. Hands should be washed on entering and leaving each call and after smoking and eating. Hair should be tied back if it is mid length or long. Tissues should be used if coughing or sneezing and disposed of and then hands should be washed.

All workers must wear sanitary scrubs that are provided each morning and left at the hospital at the end of the day. If a physician, nurse, or worker leaves the hospital they must change into a new scrub on return. Strict procedures must be maintained when using needles, bandages, and medical tools. All must be sanitized with steam that reaches 400 degrees F. Finally hand washing for ALL personal staff is required after eating, using the restroom, and in between working with patients.

As nurses, we go through countless pairs of gloves in a single shift. With the knowledge we now have of blood borne pathogens, we cannot imagine working with blood or bodily fluids without gloves to protect us from exposure. However, there was a time when nurses and physicians in the operating room did not wear gloves to protect themselves or their patients.

- cover and wrap food in the fridge and keep raw meat at the bottom (to prevent blood dripping onto other foods)