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Comply with current guidelines for hand hygiene, moving and handling equipment or other objects safely, checking the identity of anyone requesting access to the work setting, maintaining evacuation routes, food safety

This page is designed to answer the following questions:

NOTE: Although this page has been marked as complete, it has not yet been peer-reviewed or quality-assured, therefore it should be considered a ‘first draft’ and any information should be fact-checked independently.

For this assessment criterion, you will need to demonstrate that comply with current guidelines relating to a range of health and safety activities. All of these areas have been covered elsewhere on this website, so links have been provided to the relevant page.

Hand hygiene

The recommended handwashing technique is explained here. In addition, you should ensure that your nails are kept trimmed and you do not have excessive jewellery on your hands.

Moving & handling equipment or other objects safely

Principles of moving and handling objects safely can be found here. In addition, you will probably have undertaken training in this area.

Checking the identity of anyone requesting access to the work setting

To maintain the safety and security of yourself and others, anyone requesting access to work premises should have their identity checked. Your employer will have policies and procedures in place for this, which you should be familiar with, however, general guidelines can be found here.

Maintaining evacuation routes

You must be familiar with your work setting’s evacuation routes, so that you will be able to exit the building in the event of an emergency, such as a fire. There may also be procedures in place for evacuating individuals that may have restricted mobility. To ensure a swift exit, it is essential to ensure that evacuation routes are kept clear at all times.

Food safety

To eliminate/reduce the risk of illness and infection, it is important for all employees that prepare or cook food to understand principles of food safety and hygiene.

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