LO2

Cards (101)

  • Health and safety at work act 1974
  • 1974: The working environment must not put anyone at risk.
  • Not putting anyone at risk: carry out risk assessments, provide PPE, have procedures in place to prevent accidents, monitor staff practices, ensure fire alarms, extinguishers and exits accessible and working.
  • 1974: equipment provided must be safe and in good working order.
  • Equipment being safe: provide fit for purpose equipment in good working order, safety check equipment regularly, regular maintenance and service of equipment, electrical equipment and appliances are PAT tested.
  • 1974: Employers must provide adequate health and safety training from staff.
  • Adequate health: Provide health and safety training for all staff – regularly updated, staff trained to use specialist equipment, regular fire evacuation practices, provide adequate first aid.
  • 1974: A written health and safety policy should be provided.
  • Written health and safety policy: health and safety policy written in line with legal requirements, ensure staff are aware of and have access to the policy, display the Health and Safety Law poster.
  • 1974: Protective equipment must be available if needed to all employees and free of charge.
  • Protective equipment available: maintain adequate supply of PPE, staff are not charged for PPE, ensure staff wear PPE provided.
  • Management of health and safety at work regulation 1999.
  • 1999: Specific detail added regarding health and safety at work act and the safe management of health and safety.
  • Details regarding work act : risk assessments are carried out and any control measures needed are implemented, competent individuals are appointed to manage health and safety and security – to deal with any emergencies that might happen, information, training and supervision are provided so that work activities can be carried out safely.
  • Food safety act 1990.
  • 1990: covers safe preparation, storage and service of food.
  • Safe preparation - Employers must maintain high standards of personal hygiene.
  • 1990: 'food businesses' must be registered this includes: canteens, clubs and care homes.
  • Food businesses - Employees who prepare and serve food should be provided with training in food safety.
  • 1990: Environmental health officers can: seize food thought to be unfit for human consumption. Serve an improvement notice. Close premises causing a risk to health.
  • Environmental health officers - food should be stored correctly, meals should be prepared cooked and served safely and hygieneically.
  • 1990: CQC requires that care services ensure that food and drink is handled, stored, prepared, and delivered so that meets the requirements of the act.
  • CQC care services food done correctly: records must be kept of where food is from so it is traceable.
  • Food safety regulations 1995.
  • 1995: Requires food safety hazards are identified.
  • Food safety hazards - use of hazard analysis and critical control points to identify food safety hazards: packaging, work surfaces, food processing equipment, cookware and personal hygiene.
  • 1995: setting should know the critical steps for food safety in their setting.
  • Critical steps for food safety - food safety controls and procedures must be in place and reviewed regularly.
  • 1995: Safety controls must be in place, maintained and reviewed.
  • Safety controls - food preparation/serving areas must be well maintained.
  • 1995: food handlers must wear suitable clean and appropriate PPE.
  • Appropriate PPE - employers must provide appropriate personal hygiene facilities.
  • 1995: food handlers must be supervised and/or trained in food hygiene to an appropriate level.
  • Food handlers supervised and trained to a good level - employers must provide clean, PPE, hairnets, hats, disposable gloves and aprons.
  • 1995: the preparation and cooking environment must be kept clean and in good condition.
  • 1995: adequate arrangements for storage and disposal of waste.
  • Manual handling operations regulations 1992.
  • 1992: Avoid the need for manual handlings as far as possible.
  • Avoiding manual handlings - training must be provided for anyone who needs to carry out manual handling as part of their job role.
  • 1992: Assess the injury risk for any manual handling that is unavoidable.