1. EXPLORE THE ROLE OF COMMUNICATIONS AND TRAINING IN THE PROMOTION AND PROVISION OF HEALTH AND SAFETY IN THE WORKPLACE.

“Communication is the act of conveying information through verbal or non-verbal signals.”

There are 2 types of communication.

–          Verbal communication

–          Non verbal communication.

VERBAL COMMUNICATION: This is mostly use in communicating; in training, meeting or general. When there is no understanding in communication it can lead to misinterpretation of words and causing disagreement.

Barriers include:

–          Noise level

–          Difficulty in understanding and language barrier.

Advantages include:

–          Efficiency in response,

–          Increased productivity

WRITTEN COMMUNICATION: This can be in form letter; reports, emails or records. This method of communication is effective when they are short, precise and directive.

Barriers include:

–          The details may be too long to read

–          Time consuming

Advantages include:

–          informative

 

THERE ARE DIFFERENT TYPES OF TRAINING IN THE WORKPLACE.

Training is part of an important aspect of any organization to grow; it enhances safety in the workplace.

INDUCTION TRAINING: this is given to an employee on a new job to know the responsibility and be trained and for the legal aspect of it employee are required to sign as prove to receive training.

JOB SPECIFIC TRAINING: This type of training is specific to the task that needed to be done and are to be supervised. E.g. use of hoist

FOLLOW UP TRAINING: this is to update employees on new ways of delivery their work effectively and follow up with the legislative requirement.

2. OUTLINE THE PRINCIPLES AND PRPCEDURES OF GOOD HOUSE-KEEPING IN THE WORKPLACE.

What is house-keeping in the workplace?

House-keeping is to ensure the safety and health of people in the workplace by removing obstructions or hazards.

PURPOSE OF HOUSE-KEEPING IN THE WORKPLACE.

Poor housekeeping in the workplace can lead to incidents, such as:

             – Trip and fall over loose objects on floors

–  Hit by falling objects from height

– Slip on wet or greasy floor

BENEFIT OF GOOD HOUSE-KEEPING IN THE WORKPLACE

– Reduce trip and slip accidents

 – Good hygienic conditions

PRINCIPLES OF HOUSE-KEEPING IN THE WORKPLACE

–          Proper cleaning at all times by all to prevent the spread of infections

–          Integrating house-keeping during shift help to reduce the spread of infection and maintain a high standard of hygiene.

–          Implementation of house-keeping program and training for workers.

–          Proper handling of waste disposal

–          Ensuring clusters are removed and access to exits is not blocked.

–          Proper display of sign in the event of spillage.

PROCEDURES OF GOOD HOUSE-KEEPING IN THE WORKPLACE.

MANAGING SPILLS:

All spill should be controlled before it happens, if it occurs spill absorbent must be use and disposed of safely and immediately.

WORKER FACILITIES:

It is necessary for workers to have their own facilities separated from the residents, toilets, changing room, lockers, PPE store place; it prevents the spread of infection and any contaminants.

FIXTURES AND FITTING:

All loose fixtures must be repaired immediately; loose floor tiles to be fixed to prevent tripping and falling incidents.

 

3. NOISE DUST AND FUMES ARE HAZARDS WHICH ARE COMMONLY FOUND IN WORKPLACES. FOR ONE OF THESE HAZARDS OUTLINE THE RISK ASSOCIATED WITH EXPOSURE TO THIS HAZARD AND CONTROL MEASURES WHICH MIGHT BE USED IN THE WORKPLACE. IDENTIFY ATLEAST 3 HAZARDS WHICH ARE COMMONLY ENCOUNTERED IN YOUR WORKPLACE AND BRIEFLY DESCRIBE HOW THESE ARE CONTROLLED.

DUST:

Dust is a major concern because of it highly associated widespread of occupational lung disease, such as the following:

Metallic dust: such as leads, cadmium and their compounds.

Chemical dust: such as chemicals e.g. bleach.

It causes respiratory problems

–          Irritation of the respiratory tract – rhinitis, running nose, sneezing.

–          Allergic reactions – dermatitis from exposure to fine dust.

CONTROL MEASURES:

–          Creation of ventilations

–          Use of damp/wet cloth to clean accumulated dust instead of raising the dust

–          Use of respiratory protective equipment when required e.g. facial mask

–          No eating around dust cleaning to avoid ingestion

–          Good personal hygiene.

(www.healthcaredesignmagazine.com)

3 HAZARDS COMMONLY ENCOUNTERED IN HEALTHCARE.

–          Physical hazard

–          Biological hazard

–          Chemical hazard.

Physical HAZARD:

ASSESS RISK:

–          Risk ranges from small to high depending on the height of fall

–          Psychological danger – creating fear in the mind of client

–          Incorrect use of equipment – causing injuries to resident.

CONTROL MEASURE:

–          Follow manual and people handling procedure

–          Correct positioning of equipment e.g. hoist

–          Proper adequate of staff to use equipment where applicable (2people instead of 1 person).

Biological HAZARD:

ASSESS RISK:

–          Risk is an high risk

–          Infecting others people by spreading of virus, bacteria which can lead to death for residents with underlining issues or with immune compromised.

–          Expensive to treat

–          Putting everyone at risk of infection.

CONTROL MEASURE:

–          Not come to work (sick leave)

–          Applying infection and prevention control policy.

Chemical HAZARD:

Exposure to chemical at workplace in healthcare setting is widespread and chemical includes cleaning agent, sterilising agents, disinfectants and medical gasses.

ASSESS RISK:

–          Endanger to employee working with the chemical

–          Skin irritants or sensitizer (absorb through skin)

–          Environmental risk

–          Inhalation of chemical.

CONTROL MEASURE

–          Use of PPE

–          Employer to implement emergence plan and procedures in the advent of leakage / spillage of endangering chemicals.

(www.hsa.ie)

4. EXPLAIN THE TYPICAL CONTENTS OF FIRST AID KIT AND THEIR APPROPRIATE USES.

ITEM DESCRIPTION

NUMBER OF PEOPLE (small-kit) 10

USES

General guideline leaflet

            1

Information on usage of contents of first aid kit.

Adhesive dressing 1/w sterile assorted sizes.

            20

To wipe clean the area to be treated

Sterile eye bandage

            2

These are disinfectant wipe to sanitize the area needed.

Non woven triangular bandage 1/w

            4

To cover wound and prevent infection.

Safety pin

            6

To hold bandages firm in place.

Medium sterile dressing 12x12cm

            6

To cover wound and prevent infection from outside.

Large sterile dressing 18x18cm

             2

To cover wound and prevent infection

Individually wrapped alcohol free wipe

             6

To clean the surface of wound or cuts on the skin.

Disposable gloves (pair)

             1

To prevent and control infection from spreading.

             1

To cut bandages or materials

plaster

              I pack of 20

To cover cuts and a barrier to prevent infection to the skin.

Instant cold pack

             1

Reduce the risk of swelling.

Twister

             1

 To remove sharps from wound or blister.

Aspirin

             1pack of 12

For emergency pain relief.

Thermometer

              1

A device use to measure temperature.

5. EXPLAIN THE RISK ASSOCIATED WITH THE FOLLOWING HAZARDS WORK ENVIRONMENT, WORK PRACTICES, MEDICATION, ALCOHOL, DRUGS AND OUTLINE FOR EACH, STEPS WHICH AN EMPLOYER MIGHT TAKE TO CONTROL THESE RISKS.

The risk associated with Medicated, Alcohol and Drugs in an healthcare setting is considered to be hazardous which can impart the work negatively due to the level of risk involved in it.

HARZARD: MEDICATION

Medication can be used by an employee to work as long as it will not affect the employee’s work or people they are working. Typical example will be the use of a Panadol for a headache. However, for an employee to use medication that will intoxicate while dealing with clients or working with colleagues is not permitted under the Health, Safety and welfare Act 2005.

RISK:

–          Under influence of intoxicants, employee will not be in full control of self.

–          Giving wrong medication to clients

–          Possibility of omitting vital information.

–          It could be harmful to the work the employee will carry out.

CONTROL MEASURE:

–          Remove the person (send home)

–          Have regular update in place for employees about effects and damages involved.

–          Refer the employee to contract signed not to treat any client under intoxicant.

HAZARD: ALCOHOL

Alcohol is classified as an intoxicant and in healthcare setting, employees are not permitted to work under it influence, going by the Health, Safety and Welfare Act 2005.

RISK: TRIPPING & FALLING

–          High risk of accident /danger at work

–          Inability to work properly ( stressed/fatigue)

–          Lack of concentration

–          Endangering the safety and health of self and others.

CONTROL MEASURE:

–          Remove the person (ask to go home with disciplinary warning/action)

–          Refer the employee to Health, Safety and Welfare Act 2005.

–          Refer the employee to contract (if included), work Ethics.

–          Implementation of safety statement.

HAZARD: DRUG

Intoxicated drugs make users not to be in the right frame of mind; endangering self, clients and others in the workplace.

RISK:

–          Risk to self.

–          Risk to handling of safety equipments (hoist).

–          Risk to health and safety of residents and colleagues at work.

CONTROL MEASURE:

–          Remove cause of danger.

–          Refer to Health, Safety and welfare Act 2005 for the employee.

6. OUTLINE RISK FACTORS IN RELATION TO HEALTH, TO INCLUDE STRESS / LIFESTYLE / DIET/ ILLNESS.

The risk factors to health is STRESS, looking at STRESS holistically put the body under pressure, and has a negative impact on the body on a continuous bases, which impact  lifestyle, and eventually leads to issues like HBP, Mental Health issues and other illnesses.

CAUSES:

–          Not having enough rest.

–          Psychological issues – anxiety, panic

–          Over weight

–          Over working the body.

CONTROL MEASURE:

–          Seek help

–          Medication

–          Rest

–          Exercise

–          Administrative control. (work around it to suit you)

STATISTICS: STRESS ATWORK

–          “45% of workers report job insecurity has a MAJOR impact on stress levels.

–          61% of workers list heavy workloads as a significant impact on stress levels.

–          25% of workers have taken a mental health day to cope with stress.

–          54% of workers are concerned about health problems due to stress.

All of the above statistics related to work stress were reported by a 2004 survey conducted by the APA”. (www.ourstressfullives.com)

RISK:

 The risks vary from medium to high depending on the level of pressure or stress the sufferer is dealing with, e.g. Heart disease, asthma, obesity, anxiety, and depression.

LIFESTYLE:

The pattern of how we live our lives determines our lifestyles, positive and healthy living equates a good and healthy lifestyle which impact in the balancing of our body system and gives little room to stress. However, it does not mean stress is inevitable in life but how we deal with it determines what impact or damages will occur from it positively or negatively.

CAUSES:

–          Abuse of body with substance e.g. drugs, alcohol, smoking.

–          Over working the body without adequate rest.

CONTROL MEASURE:

–          Healthy lifestyle can prevent certain types of disease like stroke

–          Can reduced damage  to health

–          Healthy living, care of self holistically.

RISK:

Dangerous lifestyle poses danger to personal wellbeing and health.

STATISTICS:

“Lifestyle choices and behaviour statistics (www.health-ni.gov)

The lifestyle choices that people make and behavior they follow in their lifetime can all have an impact on both their current and future health”.

DIET:

–          Various reasons affect different people for not taking up a healthy diet, and the effect is damaging to health.

RISK:

–          Includes fatigues, physically unfit, high cholesterol, high blood pressure, obesity.

CONTROL MEASURE:

–          Balance diet

–          Exercise.

ILLNESS:

Illness is a result of something genetic or otherwise, it should be dealt with medically and holistically in the sense of caring for self.

RISK:

–          Infection

–          Leads to other issues (stress – mental health)

–          Affect productivity.

CONTROL MEASURE:

–          Seek medical help

–          Care of self

–          Not overstressing the body

–          Infection and prevention.

BIBLOGRAPHY