PWCS 04

1. Introduction awareness of health and
safety in health, social care and
children’s and young people’s settings
7th December 2015

2.  Times Table Bingo

3.  Identify seven key areas of health and
safety in a work place
 Describe different types of fire
extinguishers
 Describe a fire evacuation plan
 Summarise current health and safety
legislation
 Evaluate the impact of health and safety
in a work place setting

4.  What are key areas of health and safety in a
health and social care setting?

5.  What are key areas of health and safety in
children’s and young peoples settings?

6.  Fire Safety
 Moving and handling
 First Aid
 Security
 Storage and disposal of hazardous substances
 Medication storage and administration
 Infection prevention and control
Christmas Tree

7.  Do you know the different type of fire
extinguishers?
 After researching write up what they are used
for and an evacuation procedure that would be
followed in a setting.
 Why do we have evacuation practices?

10.  It is the employers responsibility to comply with
legislation and the workers responsibility to
comply with the policies and procedures of the
setting.

11.  What is COSSH
 What is RIDDOR
 Remember to consider what the employers
responsibility is and what the employees
responsibility is.
 What training would be required?

13.  Do you know the Fareham College fire
evacuation procedure?

14. Introduction awareness of health and
safety in health, social care and
children’s and young people’s settings
Tuesday 8th December

15.  Here are some 3D shapes what are their
mathematical names?

16.  Identify basic principles of food safety and
hygiene
 Describe correct hand washing procedures
 Explore ways messages about hand
washing can be promoted
 Illustrate an understanding of the
temperature required for safe food storage
 Evaluate the importance of hygiene in a
work place setting

17.  Draw a heptagon and write down the seven
areas of health and safety we learnt about
yesterday.

18.  What is COSSH
 What is RIDDOR

19.  To control outbreaks of food poisoning in
health, social care and children's settings it is
important to have a basic knowledge of food
safety and hygiene.
 How can food be kept safe?
Food Safety

20.  Can you remember what body temperature is?
 The danger zone for foods that are affected by
bacteria is between 5 and 63°C, so food should
be kept and stored outside this zone.

21.  Create a thermometer to show the above information.
Method Temperature
Freezer -18 to 22° C
Refrigerator Legal requirement 8°C, good
practice 5-6° C
Hot holding food Hot food must be maintained at a
temperature of 63°C
Reheating commercially
manufactured food that has
been cooked once during
manufacture
Temperature of reheated food must
reach a minimum of 82°C

24.  Draw round your hand, make sure you include
your nails and draw in lines and creases.
Song

25.  Answer the following -
 In a health, social care or early years setting:-
 Name five places you are likely to get your
hands dirty
 Name five actions or activities you need your
hands for
 What hygiene measures need to be followed in
these settings

26.  An important way to protect infection
spreading is hand washing.
 Each day, 4,000 children in the developing
world die as a result of diseases caused by
unclean water and poor sanitation.
 Organisations such as WorldAid work in
poorer countries to spread hygiene and
sanitation messages.

27.  Consider aspects of hygiene
 On your hand cut out mark where germs
might be hiding
http://www.youtube.com/watch?v=TGddyTW5eMc

28.  Handwashing kit
 Write up the standard method of washing
hands

29.  Use your hands to create a display to promote
handwashing
 On each hand use words to do with cleanliness,
germs and washing

31.  Did you know every year there is a Global
Handwashing day?
Water Aid

32.  Who should you report cases of food
poisoning to?

33. Introduction awareness of health and
safety in health, social care and
children’s and young people’s settings
Day 3

34.  A smoke alarm costs £5.00
 How much would it cost to have three smoke
alarms in your house?
 If the smoke alarm was reduced by 10% how
much would it cost?
 How much would three smoke alarms now
cost?

35.  Identify what is meant by risk
 Describe different types of hazards
 Explain the term ‘risk assessment’
 Demonstrate how to carry out a risk
assessment
 Reflect on the importance of a risk
assessment.

36.  Christmas Tree
 Why do we need to have a fire evacuation
procedure in place?

37.  Watch this clip -can you identify examples of hazards
and risks
A hazard is something that can cause injury
or harm to a person. A risk is what can
happen as a result of a hazard.
Safety Video

38. Hazards Risks
Hot Drinks
Trailing wires and cables
The soiled nappy bin
Objects left on stairs in a care home
Think of two more hazards

39.  What is a risk assessment?
 Why do we need to do risk assessments?
 How do we do a risk assessment?
 Lets look at an example

40.  Portable appliance testing (PAT)
 The Electricity at Work Regulations 1989
require that any electrical equipment that has
the potential to cause injury is maintained in a
safe condition

41.  Scenario:
 At a nursery school, there are some chairs
stacked high in front of a fire escape door.
 Answer the following questions-
 What is the hazard?
 What is the risk?
 Level of risk?
 Type of people affected?
 Person Responsible?

44. Why do we need a risk assessment?
What did you discover?
What safety measures would need to be in place?
Consider the occasions when a risk assessment
needs to be carried out.