Common Inductions Standards for Care Level 2 (VTQ)
Course Content
- Introduction to the common Induction Standards Course
- Standard 1 - Role of the health and social care worker
- Standard 2 - Personal development
- Standard 3 - Communicate effectively
- Standard 4 - Equality and Inclusion
- About equality and diversity
- The purpose of the Equality Act 2010
- Types of discrimination
- Protected characteristics
- Diversity
- Inclusion
- Prejudice
- Equality And Diversity In The Workplace
- Providing Inclusive Support
- Diversity and discrimination
- Access Information, Advice and Support about Equality and Inclusion
- Standard 5 - Principles for implementing duty of care
- Standard 6 - Principles of safeguarding in health and social care
- The safeguarding vulnerable groups act 2006
- Who Is A Vulnerable Adult?
- Abuse and its Indicators
- Physical Abuse
- Psychological Abuse
- Sexual Abuse
- Financial Abuse
- Neglect Self Neglect and The Act Of Omission
- Organisational abuse and Discriminatory Abuse
- Facts And Information About Abuse
- Disclosure
- Reporting abuse
- What is Child Abuse?
- Every Child Matters
- Legislation relating to Safeguarding Children
- Reporting child abuse
- Protecting yourself against allegations
- Standard 7 - Person-centred support
- The Care Plan
- Person centred values in everyday work
- Person centred values in practice
- Supporting individuals to plan for their future wellbeing and fulfilment, including end-of-life care
- What is Dementia?
- Early diagnosis of Dementia and reporting
- Helping people with Dementia
- Practical Tips for Supporting a Person with Dementia
- Alzheimers disease
- Vascular dementia
- Dementia with lewy bodies
- Fronto-Temporal Dementia FLD
- Active Participation in Care
- Standard 8 - Health and safety in an adult social care setting - part 1
- Importance of Health and Safety
- Health and Safety Law
- Manual handling Employee and Employer responsibility
- The Accident Triangle
- Work place policies and procedures
- Good Housekeeping
- Slips, Trips and Falls
- Introduction to Moving and Positioning for CIS
- Patient dignity
- Assessing the Individual Move
- Lifting an inanimate object
- Back and spinal injuries
- Manual Handling Operations Regulations 1992
- How and Why We Lift Correctly
- Communication
- Assisted standing from a bed or seat
- Assisted Sit to Stand
- Fall Prevention
- Assisting Fallen Person
- Standard 8 - Health and safety in an adult social care setting - part 2
- Fears of First Aid
- Using gloves
- Initial Assessment and Recovery Position
- Calling the Emergency Services
- Adult CPR
- Compressions Only CPR
- Adult Choking
- What are Medications?
- Specific Legislation
- Legislation
- Medication Policies
- Maintaining Medication Records
- Types of Medications and Routes of Entry
- Recording Information
- Storing Medication Safely
- What is a hazardous substance under COSHH
- COSHH Regulations
- COSHH Safety Data Sheets
- Routes of entry to the body
- Storage and hazards of chemicals near food
- Storage of Chemicals
- Personal protective equipment (PPE)
- What are Blood Borne Pathogens?
- Who is at risk?
- How to Reduce Your Risk
- Hand Washing
- Types of Infections
- Cross Infection
- Contaminated Linen
- Contaminated objects
- The Fire Triangle
- Sources of Ignition
- Fire Prevention
- Dangers of Smoke
- Evacuating in an Emergency
- Care Home Evacuation
- Checking Peoples Identity
- Personal safety tips for lone workers
- Home visit safety
- Managing stress
- Poisons and Food Poisoning
- Food Poisoning and allergic reactions
- Food Safety for High-Risk Groups
- Cross-contamination direct and indirect
- Date Marks, Damaged Food and Record Keeping
- Understanding and Addressing Malnutrition in Care
- Hydration In the Elderly
- Hydration In the Elderly
- Diets for people with dementia
- Summary to the common Induction Standards Course
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Get StartedFood Poisoning and allergic reactions
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Food poisoning can come in different forms and will affect some people differently from others. For example, a toxin can affect everyone, whereas something else may be fine to eat but some people may be allergic to it. Generally, food poisoning will cause stomach upset, diarrhoea, stomach cramps, nausea, vomiting, and fever. Depending on the level and type of poisoning, it will affect different people at different levels. Fish and shellfish can be a major problem in food contamination, usually due to improper storage or transport. Fish and shellfish can accumulate toxins which can be passed on to the consumer once they eat them. Allergic reactions generally come from things like peanuts and food additives, but they can be caused by almost any substance. If ingested, people can have an anaphylactic reaction within minutes. They will have red, blotchy skin and swelling of the respiratory tract. If severe, this causes respiratory arrest, where the person will stop breathing and could die. Someone who suffers from allergies will often carry an auto-injector. This is a single dose adrenaline syringe, and it's usually administered by the person straight into the muscle part of the leg. There are three main types of auto-injector: The Jext, Emerade and EpiPen. If you work in a restaurant, you will more than likely come across people who suffer from anaphylaxis. You need to make sure there is no cross-contamination which could cause potential illness. For example, if someone says they have an allergy to peanuts, you need to make sure that any food you serve them has not come into contact with anything peanut-related. This includes sauces, knives, cooking utensils, or any other food products. Other reactions can be from gluten and lactose intolerance, so it's important to know what's in your food. Products such as frozen chips or sauces may have wheat on them or in them which could be ingested and cause a reaction. The ways in which food can become contaminated has increased over the years. This is because food is now transported over longer distances, people require different foods and fruits all year round which previously may have only been available during certain seasons, plus there is an increased requirement for pre-prepared foods. It used to be that people would prepare most of the food at home. Now they're prepared in factory settings, restaurants, and takeaway outlets. Allergies to egg products can be very fast and violent. If someone says they have an allergy do not ignore it and hope for the best, if you are unsure ask a manager or the chef. Food contamination can occur in the manufacturing or transportation process, for example, food that has not been kept at the correct temperature or has been contaminated by other sources such as the boxes being left outside. These are all potential ways for the food to become contaminated. Refrigeration is a critical element of food storage. Food must be stored at the correct temperature to stop the growth of bacteria. In other areas of the kitchen, such as preparation areas, special rules apply to cutting, mixing, and chopping surfaces. People demand a high quality of food, and if food is served below standards, they are far more likely to complain and this has caused an increase in complaints to the relevant authorities. If you're involved in the food industry, you have a legal responsibility to make sure the food you produce meets the relevant health and hygiene standards.
Understanding Food Poisoning and Allergies
Types and Symptoms
Variety of Forms: Food poisoning and allergies affect individuals differently.
Symptoms: Common symptoms include stomach upset, diarrhoea, cramps, nausea, vomiting, and fever.
Contaminants
Fish and Shellfish: Improper storage or transport can lead to toxin accumulation, causing contamination.
Allergic Reactions: Peanuts, additives, and various substances can trigger severe allergic reactions, including anaphylaxis.
Auto-Injectors for Allergies
Emergency Treatment: Individuals prone to severe allergic reactions often carry auto-injectors, such as Jext, Emerade, or EpiPen.
Preventing Cross-Contamination
Restaurant Precautions: Avoid cross-contact with allergens by ensuring food preparation areas and utensils are thoroughly cleaned.
Other Intolerances
Gluten and Lactose: Awareness of ingredients is crucial to prevent reactions in individuals with intolerances.
Causes of Contamination
Transport and Handling: Incorrect temperature control during transportation can lead to contamination, as well as exposure to external sources.
Refrigeration: Proper refrigeration is essential to inhibit bacterial growth.
Legal Responsibilities
Compliance: Those in the food industry must adhere to health and hygiene standards to ensure consumer safety.