a. dial 999 b. raise the alarm c. wait for the emergency services before doing anything d. follow your organisation s procedure

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1 Answers Multi Choice 1. Policies and procedures must be in place to: a. meet the GSCC Code of Practice b. ensure the workplace is safe c. minimise the risk of abuse 2. In the event of a fire emergency you should: a. dial 999 b. raise the alarm c. wait for the emergency services before doing anything d. follow your organisation s procedure 3. Which of the following could be a fire risk in an individual s home? a. faulty wiring to an appliance b. furniture too close to an open fire c. frayed carpet d. central heating 4. Moving and handling training is necessary for: a. healthcare workers b. visitors c. maintenance staff 5. You can help prevent the spread of infection by: a. washing hands correctly and at appropriate times b. wearing jewellery b. wearing personal protective clothing such as gloves and aprons d. wearing false nails e. covering any open cuts on your hands 6. You should wash your hands: a. at the beginning and end of your shift 1

2 b. after using the toilet c. after changing dressings d. when you get home 7. Which of the following could cause a service user to be vulnerable to MRSA? a. culture b. surgery c. open wound or burn d. social background 8. Which of the following is true regarding Clostridium Difficile: a. can be present in the gut without causing a problem b. is caused by antibiotic treatments altering the balance of bacteria in the gut c. it can be spread easily d. only the elderly are at risk 9. Which of the following is correct when handling sharps: a. they should be disposed of in the normal rubbish bags b. needles should be disassembled before disposal c. handling should be kept to a minimum d. do not attempt to re-sheath needles e. never take the sharp to another place for disposal 10. When dealing with infection control, universal precautions require that: a. all blood and body fluids should be considered as infectious b. only blood carries a risk c. mucous and body waste do not pose a threat 11. When dealing with chemicals you should: a. follow manufacturer s guidelines b. mix similar products together c. store them safely 12. When handling food you should: a. keep to use by dates b. use the same chopping board for raw and cooked foods c. refreeze food for use later 2

3 d. keep food covered e. store raw meat at the top of the fridge 13. Clinical waste includes: a. blood b. drugs or other pharmaceutical products c. kitchen waste d. swabs and dressings e. waste paper and packaging 14. To deal with emergencies, each workplace should have as a minimum: a. a suitably stocked first aid box b. an emergency medical room c. an appointed person to take charge of first aid arrangements 15. To help prevent slips and falls you should: a. remove obstacles and obstructions b. avoid trailing cables c. discourage individuals from walking d. make sure the floor is clean and dry e. ensure there is good lighting Open Questions 1. Make a list of 6 policies relating to health and safety which must be in place: Fire Safety Handling People Infection Control Occupational exposure prevention Personal Hygiene Needlestick injuries Use of Chemicals Food Hygiene Dealing with waste Visitors to the establishment 3

4 Emergencies Smoking Risk Assessment Display Screen Equipment (DSE) Slips, Trips and Falls Water temperature 2. What must you know in order to respond appropriately to a fire in your work setting? For example: how do you raise the alarm? raising the alarm contacting the emergency services evacuation assembly points 3. Explain briefly the responsibilities of your employer and yourself relating to moving and handling. Employer s responsibilities: to ensure, as far as is reasonably practicable, the health, safety and welfare of employees. to provide and maintain equipment to provide training Employee s responsibilities: to make full and proper use of any equipment provided receive training 4. Describe the ways in which you minimise the risk of infection in your workplace. hand hygiene protective equipment such as gloves and aprons maintaining a clean environment 4

5 safe disposal of sharps personal hygiene and dress food hygiene procedures 5. Explain how MRSA gets into the bloodstream of people and causes infection. through an open wound use of a catheter cuts or burns to skin recent surgery frequent use of antibiotics 6. Draw up a list of guidelines to ensure sharps are handled safely. handling of sharps should be kept to a minimum dispose of sharps into an appropriate container (one which conforms to safety standards) immediately it is used never take the sharp to another place for disposal. do not overfill sharps containers do not dispose of sharps with other waste do not put sharps into bags for disposal do not attempt to re-sheath needles needles must not be bent, broken or disassembled before use or disposal 7. What do you understand by C.O.S.H.H. Control of substances hazardous to health Risk assessments must be carried out on all substances which could cause damage to health. For example chemicals, waste, dressings, cleaning products, food waste. 8. Draw up an checklist relating to food safety. For example: Always wash hands properly 5

6 always washing your hands properly use food which is fresh keep to use by dates follow cooking instructions on containers check the temperatures on fridges and freezers do not refreeze food keep food covered make sure working surfaces are clean keep cooked and raw food separate in the fridge raw meat should be kept at the bottom of the fridge, so that it cannot drip on to other items always wash fruit and vegetables always carefully label opened food which is then kept in the fridge, showing the date of opening, and also the use by date too. You will need also to identify it on the label, for example, tuna, or ham on rotate stocks of food, keeping the older supply at the front of a cupboard or fridge keep the environment clean make sure working surfaces are clean keep cooked and raw food separate in the fridge raw meat should be kept at the bottom of the fridge, so that it cannot drip on to other items always wash fruit and vegetables always carefully label opened food which is then kept in the fridge, showing the date of opening, and also the use by date too. You will need also to identify it on the label, for example, tuna, or ham on rotate stocks of food, keeping the older supply at the front of a cupboard or fridge keep the environment clean use colour coded chopping boards or in domiciliary care one for raw foods and one for cooked thoroughly clean small equipment such as tin openers keep the fridge and freezer clean keep dried foods such as flour, rice and cereals in a cool, clean and dry place, ideally in pest proof containers heavy items such as tins and jars should be kept at waist height, so that they are easier to move use colour coded chopping boards or in domiciliary care one for raw foods and one for cooked thoroughly clean small equipment such as tin openers keep the fridge and freezer clean keep dried foods such as flour, rice and cereals in a cool, clean and dry place, ideally in pest proof containers 6

7 heavy items such as tins and jars should be kept at waist height, so that they are easier to move 9. What do you understand by clinical waste, and what regulations cover how it should be treated. human or animal tissue blood or other bodily fluids excretions drugs or other pharmaceutical products swabs or dressings syringes, needles or other sharp instruments Hazardous Waste Regulations Explain the 5 steps to risk assessment Step 1 identify the hazards Step 2 decide who might be harmed and how Step 3 evaluate the risks and decide on precautions Step 4 record your findings and implement them Step 5 review the assessment and update if necessary 11. What do you understand by the following terms: Hazard Risk _ a hazard is anything that may cause harm, such as chemicals, electricity, working from ladders, an open drawer, or wet floors _ the risk is the chance, high or low, that somebody could be harmed by these and other hazards, together with an indication of how serious the harm could be 7

8 12. Slips, trips and falls can cause serious injury to care workers and service users alike. Draw up a list of precautions you could take to minimise the risk of these accidents occurring. use your initiative suggest ways of preventing contamination (water, oils, cardboard, waste) from getting onto the floor make sure the floor is clean and dry clear up spillages immediately dispose of waste materials, safely and in the correct way remove any obstructions avoid causing trailing cables store goods safely keep workstations clear of obstacles make sure flooring materials are level and secure mark slopes and changes of levels ensure you have adequate lighting wear sensible footwear think about visitors to your workplace, what do they need to know? Do you need to do more to protect them 8