Infection Prevention and Control: Health and Safety Management Report

This report provides a comprehensive overview of infection prevention and control, covering key aspects such as health and safety legislation, policy and commitment, and employee responsibilities, particularly in the context of escorting elderly service users. It delves into risk assessment methodologies, identifying factors that can impact employee and service user safety, and suggests improvements for health and safety management. The report extends its focus to practical applications, offering specific strategies for infection prevention and control in restaurant settings, including enhanced cleaning protocols and the provision of hand sanitizers. The conclusion emphasizes the importance of preventative measures, such as hand hygiene and the use of personal protective equipment. The report is supported by references to relevant research and literature on infection prevention and control.

Principles of infection
prevention and control

Content
▸ Introduction
▸ Health, safety legislation, and regulation policies
▸ Policy and commitment
▸ Employee responsibilities when escorting elderly service users
▸ Risk of assessment
▸ What improvements can be made to health and safety managements
▸ conclusion
▸ References
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INTRODUCTION
▸ Infection this is demonstrated as invasion
of multiple microorganisms for example
viruses, bacteria, and parasites they are
usually not present within the body.
▸ Sometimes infection cause no symptoms
but at the same time be subclinical, or
else it might cause symptoms and be
apparently clinically
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Health, safety legislation, and regulation policies
▸ The health and safety management system this means they are the
part of management system which could cover;
▸ The term safety and health they are work organisation or else
policy which is comply by the company.
▸ The planning this is essential process for ill health prevention
▸ The procedures ,the practices, and resources they are used for
developing and maintaining health and safety policy.
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▸ The working area or place they should make an occupational health and
safety policy based programme in order to provide safety statement by
section 20 as well as welfare and health at work of act 2005.
▸ There should be effective policies which could provide clear direction for
every organisation to follow.
Policy and commitment
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Employee responsibilities when escorting elderly service users
▸ Escorts – They are professional members of the staff those
accompany their patient during leave.
▸ Policy- They sets the principles and aims under which units,
divisions, and services would be operated, the term policy this
devotes responsibilities and roles as well as this defines the
meaningful scope of the specific subject which are covered.
▸ Risk assessment – This assessment determines those factors which
would influence on the safety of the employee and service users.
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Risk of assessment
▸ Risk of assessment is defined as
assessment which identifies number of
factors which could impact on the safety
of employee or the service users.
▸ This assessment determines the hazards
which negatively influence capability of
an organisation, such kind of assessment
helps in intrinsic risks of business and in
addition this provide measurements, and
controls.
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What improvements can be made to health and safety managements
▸ The board should be assure about health risks and safety while they are
generated by the undertaking they should be managed and adequately
controlled further more framework can be established to assure about its
compliance to the core of health standards and safety.
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Prevention infection of control in a restaurant
▸ They provide the alcohol based hand sanitizer to station in order to germ free
environment.
▸ Increase the cleaning and sanitizing frequency. That is distinct surface frequently
which help to touched my guest and employee.
▸ Clean and distinct public restroom at least which is three times daily.
▸ Provide alcohol hand sanitizer station which is help to create the public restroom.
▸ In kitchen they provide food safety procedure to prevent the cross contamination.
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Improvement in the restaurant for the health and
safety
▸ Monitor and adjust: They must know the fact and effectiveness of practice which is
used in restaurant, they sanitize proper location and various place which may cause
infection.
▸ Get training: They must train about various factor which is responsible of the
creating the infection. So, the sanitizing team will appoint for this can which take
responsibilities in providing the effective place for dining and lunch and overall
activity which is happen in an restaurant.
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CONCLUSION
▸ As per studies infection is the term which invade multiplication
microorganisms such as virus, bacteria, parasites this could be prevented
by washing hands, maintain personal equipment's such as gloves, aprons,
education and training.
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REFERENCES
▸ Cao, J., Jiang, X. and Zhao, B., 2020. Mathematical modeling and epidemic
prediction of COVID-19 and its significance to epidemic prevention and
control measures. Journal of Biomedical Research & Innovation, 1(1), pp.1-
19.
▸ Blatnik, J.A., Thatiparti, T.R., Krpata, D.M., Zuckerman, S.T., Rosen, M.J.
and von Recum, H.A., 2017. Infection prevention using affinity polymer-
coated, synthetic meshes in a pig hernia model. Journal of Surgical
Research, 219, pp.5-10.
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