This document provides an overview of health and safety topics related to work in health, social care, and children's settings. It outlines key areas of health and safety like fire safety, moving and handling, first aid, and infection control. It also discusses specific policies and procedures, such as conducting risk assessments, food safety and hygiene practices, and legislation around employers' and employees' responsibilities. A range of activities are suggested to help learners understand and apply these important concepts.

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.