,
For the case study that I’m looking at, I’ve chosen the Food Hygiene England
Regulations 2006 and the Human Medicines Regulations 2012.
Legislation is the making of laws. It is necessary because it tells us what the
rules are, what I right or wrong to do. It influences by making sure we follow the
rules.
Procedures are a plan of action which declares a way of doing things such as a
surgical operation, which keep people safe from harm during the operation.
Policies are written to reflect how legislation will be enacted within a setting.
Policies are printed. Policies can be written by the government. This would make
them legal and accurate, which influences people’s behaviour by keeping people
safe.
The manager will then adapt it to his settings and care home. The manager must
train the staff in the procedures. It’s the manager’s responsibility in this section.
The manager must also check up on the staff to make sure they are following up
with what they have learned in the training. This can be defined as informal
monitoring.
A formal monitoring will be when the manager will inform the staff that he will be
coming into the wards to look at how the work is going. That is a warning to the
staff so the patient are safe, checking the care plans or other documents related
to the patients. The manager will have a checklist and a report which he will
send to all the members of staff to notify what they need to improve on. This will
influence behaviour as the staff will get better with their job and improve safety.
This action is important because if this didn’t happen they wouldn’t know what
went well in order to improve their job because quite often if they focus on what
went wrong or needs to be improved, staff forget what went well and start to do
the bad bit. When the manager checks the staff’s work, what went well last time
will not be so well next time.
By knowing what needs to be improved, staff are able to keep people safer.
The worker responsibility is CPD also known as training. The workers have to ask
for training as it will help with improvement and should know their needs. The
manager has to send and pay the worker’s training (is obligatory). Workers have
to take ownership, it is a legal requirement that a manager has CD programme,
if not, the manager is breaking the law
Food and Hygiene England Regulations 2006 it reduces the risks of the
health and safety related to food whether is the handling, selling and labelling
and it keeps people safe from harm.
The manager leads the legislation by searching the policy which it has been
printed from the council. The manager has to train himself in the procedures in
formal monitor to show what improvements should be made. He will also has to
send the staff and pay for training. If this won’t take place the members of staff
will not be able to know what they did well and they will stop doing a good job in
their residences. This will make sure that people are been kept safe from harm
The individual responsibilities’ of different people involved in the policy are the
cook, the waitress/waiter. The cook must have a qualification of at least a level
, three in catering and food hygiene certificate. It doesn’t need a professional
qualification.
The waiter or waitress level one in food hygiene certificate as it is important for
the wellbeing of the people. People working with food and knowing about food
are better qualified, as a waiter per hour can earn £8 whereas a chef £20 per
hour.
In my own opinion different levels in training keep people’s wellbeing safer.
HAPPC which stands for Hazard Analysis and Critical Condition. It also regulates
the legislation by identifying and controlling risks by setting up a quality
assurance programme. HAPPC helps staff to identify the hazards that are present
in any actions that they are going to take. The manager will be involved in the
care plan. The server, chief, cleaner and the waitress won’t be able to
contaminate areas with food. In my case study, the Firs Residence, Elise has
dementia. Staff must know the step-by-step plan on how to make a cup of tea if
she would need it because she had probably the risks that can happen during
the process. There are different things to look at:
1. Kettle- has it got water in it. An individual can get steam burn if someone
used it earlier. A kettle is more dangerous with steam burn
2. You’ve to put water in a cup
3. Is the cup clean?
4. Is the tea bag on date/contaminated/has stains on it?
5. Boiling the kettle:
a. Is it away from plug?
b. Did you pour the water away from you?
1. Put sugar first/after
2. Is the spoon clean?
This is a legal obligation plan and if there’s no hazard plan, the staff might be
breaking the law.
Human Medicines Regulations 2012 is for the safety of individuals when they
are using medications.
It informs the public regarding the information of the medication and also on how
the medication should be used, kept and sold.
It’s regulated by the Enforcement of the Act as well as other organisations which
are, Police Service, HM Revenue, Customs and MHRA.
There is a controlled procedure of which two registered nurses have to wear a
red bib. Those nurses would have already been in a drug training of which then
the manager would have selected in order to work in adequate manner in
different wards.
One of the nurses can be the administrator of which will be the only one
touching the drug whereas the other can be a witness by taking notes of what
the administrator nurse is doing. They will be able to give out injections. If
something happened to the medications for instance they have expired, the
nurses have by law throw them away or send them back. The nurses will be able
to follow the procedure correctly.
There is a care plan that they have to follow similarly to the Food and Hygiene
England Regulations 2006:
For the case study that I’m looking at, I’ve chosen the Food Hygiene England
Regulations 2006 and the Human Medicines Regulations 2012.
Legislation is the making of laws. It is necessary because it tells us what the
rules are, what I right or wrong to do. It influences by making sure we follow the
rules.
Procedures are a plan of action which declares a way of doing things such as a
surgical operation, which keep people safe from harm during the operation.
Policies are written to reflect how legislation will be enacted within a setting.
Policies are printed. Policies can be written by the government. This would make
them legal and accurate, which influences people’s behaviour by keeping people
safe.
The manager will then adapt it to his settings and care home. The manager must
train the staff in the procedures. It’s the manager’s responsibility in this section.
The manager must also check up on the staff to make sure they are following up
with what they have learned in the training. This can be defined as informal
monitoring.
A formal monitoring will be when the manager will inform the staff that he will be
coming into the wards to look at how the work is going. That is a warning to the
staff so the patient are safe, checking the care plans or other documents related
to the patients. The manager will have a checklist and a report which he will
send to all the members of staff to notify what they need to improve on. This will
influence behaviour as the staff will get better with their job and improve safety.
This action is important because if this didn’t happen they wouldn’t know what
went well in order to improve their job because quite often if they focus on what
went wrong or needs to be improved, staff forget what went well and start to do
the bad bit. When the manager checks the staff’s work, what went well last time
will not be so well next time.
By knowing what needs to be improved, staff are able to keep people safer.
The worker responsibility is CPD also known as training. The workers have to ask
for training as it will help with improvement and should know their needs. The
manager has to send and pay the worker’s training (is obligatory). Workers have
to take ownership, it is a legal requirement that a manager has CD programme,
if not, the manager is breaking the law
Food and Hygiene England Regulations 2006 it reduces the risks of the
health and safety related to food whether is the handling, selling and labelling
and it keeps people safe from harm.
The manager leads the legislation by searching the policy which it has been
printed from the council. The manager has to train himself in the procedures in
formal monitor to show what improvements should be made. He will also has to
send the staff and pay for training. If this won’t take place the members of staff
will not be able to know what they did well and they will stop doing a good job in
their residences. This will make sure that people are been kept safe from harm
The individual responsibilities’ of different people involved in the policy are the
cook, the waitress/waiter. The cook must have a qualification of at least a level
, three in catering and food hygiene certificate. It doesn’t need a professional
qualification.
The waiter or waitress level one in food hygiene certificate as it is important for
the wellbeing of the people. People working with food and knowing about food
are better qualified, as a waiter per hour can earn £8 whereas a chef £20 per
hour.
In my own opinion different levels in training keep people’s wellbeing safer.
HAPPC which stands for Hazard Analysis and Critical Condition. It also regulates
the legislation by identifying and controlling risks by setting up a quality
assurance programme. HAPPC helps staff to identify the hazards that are present
in any actions that they are going to take. The manager will be involved in the
care plan. The server, chief, cleaner and the waitress won’t be able to
contaminate areas with food. In my case study, the Firs Residence, Elise has
dementia. Staff must know the step-by-step plan on how to make a cup of tea if
she would need it because she had probably the risks that can happen during
the process. There are different things to look at:
1. Kettle- has it got water in it. An individual can get steam burn if someone
used it earlier. A kettle is more dangerous with steam burn
2. You’ve to put water in a cup
3. Is the cup clean?
4. Is the tea bag on date/contaminated/has stains on it?
5. Boiling the kettle:
a. Is it away from plug?
b. Did you pour the water away from you?
1. Put sugar first/after
2. Is the spoon clean?
This is a legal obligation plan and if there’s no hazard plan, the staff might be
breaking the law.
Human Medicines Regulations 2012 is for the safety of individuals when they
are using medications.
It informs the public regarding the information of the medication and also on how
the medication should be used, kept and sold.
It’s regulated by the Enforcement of the Act as well as other organisations which
are, Police Service, HM Revenue, Customs and MHRA.
There is a controlled procedure of which two registered nurses have to wear a
red bib. Those nurses would have already been in a drug training of which then
the manager would have selected in order to work in adequate manner in
different wards.
One of the nurses can be the administrator of which will be the only one
touching the drug whereas the other can be a witness by taking notes of what
the administrator nurse is doing. They will be able to give out injections. If
something happened to the medications for instance they have expired, the
nurses have by law throw them away or send them back. The nurses will be able
to follow the procedure correctly.
There is a care plan that they have to follow similarly to the Food and Hygiene
England Regulations 2006:
