1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection
Employees have a crucial role in the prevention and control of infection. It is important that they follow their organisation’s health and safety protocols for preventing, identifying, reporting, and controlling infections, including proper handwashing techniques and the use of personal protective equipment (PPE) such as gloves and face masks when necessary.
Employees must report any suspected cases of infectious disease that they observe among colleagues or customers immediately so that appropriate measures can be taken promptly by medical professionals, such as testing if needed. They should also educate themselves on the signs and symptoms of communicable illnesses that may occur in their work environment in order to detect them early and prevent their spread within the premises.
Maintaining high standards of cleanliness in work areas is also a duty of employees. This includes regularly cleaning with disinfectant materials approved by a doctor or health professional throughout each shift/working day and safely disposing of hazardous waste according to local guidelines, such as emptying sharps boxes daily.
Employees should also be aware of their own personal health and the health of their colleagues in order to reduce the spread of infection. This can include covering cuts or open wounds and avoiding close contact with sick people or those suspected of having a contagious disease, such as coughing or sneezing into tissues that are disposed of immediately after use. They should also stay home if they are showing symptoms themselves.
Employees must follow all company procedures for handling food items safely, including cleaning surfaces, often in areas where food is prepared or served, such as kitchen counters and refrigerator handles, and wearing protective clothing like aprons when necessary to avoid contaminating the environment through careless handling practices. They must also ensure that cooked foods reach the correct temperature before being served to prevent the spread of potential diseases from contaminated products to customers dining in public venues.
Employees have a vital role in the prevention and control of infection. They should be mindful of their actions and follow guidelines set by management regarding hygiene protocols to avoid further outbreaks that can pose unnecessary health risks in the workplace and at home.
Other answers in the full document:
- 1.2 Explain employers’ responsibilities in relation to the prevention and control of infection.
- 2.1 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection.
- 2.2 Identify local and organisational policies relevant to the prevention and control of infection.
- 3.1 Describe procedures and systems relevant to the prevention and control of infection.
- 3.2 Explain the potential impact of an outbreak of infection on the individual and the organisation.
- 4.1 Define the term ‘risk.’
- 4.2 Outline potential risks of infection within the workplace.
- 4.3 Describe the process of carrying out a risk assessment.
- 4.4 Explain the importance of carrying out a risk assessment.
- 5.2 Identify different types of ppe.
- 5.3 Explain the reasons for use of ppe.
- 5.4 State current relevant regulations and legislation relating to ppe.
- 5.5 Describe employees’ responsibilities regarding the use of ppe.
- 5.6 Describe employers’ responsibilities regarding the use of ppe.
- 5.7 Describe the correct practice in the application and removal of ppe.
- 5.8 Describe the correct procedure for disposal of used PPE.
- 6.1 Describe the key principles of good personal hygiene.
- 6.3 Identify the correct sequence for hand washing.
- 6.4 Explain when and why hand washing should be carried out.
- 6.5 Describe the types of products that should be used for hand washing.
- 6.6 Describe correct procedures that relate to skincare.