Safety & Health at Work 5N1794

Safety & Health at Work 5N1794

Table of Contents

Introduction

1. Explore the role of communications & training in the promotion & provision of Health & Safety in the workplace.
2. Outline the principles & procedures of good house-keeping in the workplace.
3. Noise, Dust and Fumes are hazard which are commonly found in workplaces.  For one of these hazards outline the risk associated with exposure to this hazard and control measures which might be used in the workplace. Identify at least 3 hazards which are commonly encountered in your workplace and briefly describe how these are controlled.
4. Explain the typical of a First-Aid Kit & their appropriate uses.
5. Explain the risks associated with the following hazards Work environment, Work Practices, Medication, Alcohol, Drugs and outline for each, steps which an employer might take to control these risks (please provide at least two controls per hazard).
6. Outline risk factors in relation to health, to include stress/ lifestyle/ diet/ illness.

Conclusion

Bibliography / Webography

Introduction

In order to gain the QQI level 5 in Healthcare Support, the learner must complete this assignment, in relation to Safety & Health at Work module. The learner will be covering, analyzing Health & Safety at Work. The learner will be exploring the role of communications and training in the promotion and provision of health and safety in the workplace. The learner will outline the principles and procedures of good house-keeping in the workplace. The learner will explain noise and the risk of associated exposure to this hazard. Also the learner will be discussing the contents of first aid kit and their appropriate uses. The learner will also be explaining the risks associated with the work environment, work practices, medication, alcohol and drugs and what steps an employer might take to control these risks and the learner will outline risk factors in relation to health, which will include stress, lifestyle, diet and illness.

In bibliography the learner will include all the materials resources such internet links and books.

1.     Explore the role of Communications & Training in the Promotion & Provision of Health & Safety in the Workplace.

Role of the communications: communication is the transfer of information the sending and receiving of messages. Messages are continuously sent and received in two ways which are verbally and non-verbally between all peoples who involved in this.

• To achieve aims and purposes in health and safety management, there needs to be effective communication up, down and across the organization.
• Each organization needs to communicate information to their employees and make sure people know their duties responsibilities with regard to health and safety. Identified risk assessments and how to prevent them and protective measures necessary to control risk.
• Good communication is especially important when an employee is carrying out a hazardous risk. (healthcare support book)

Role of Training: training is showing a person the correct method of doing a task and instructions to improve the person’s performance and help to gain their required level of knowledge and skills.

• Training could be formal, mandatory such as showing a person the correct method of doing a job, pointing out dangers and assuring that the person understands and can do the job safely.
• By giving training can minimize accidents, getting injuries and illness, can reduce the absenteeism rate of employees.
• Training provides for identification of hazards, risks in the workplace and introduction of control measures in place to minimize exposure to all risks. (HSA.ie)

2.     Outline the principles & procedures of good house-keeping in the workplace.

To keep a safe and healthy workplace, housekeeping must be a priority. Housekeeping can help prevent to get any injuries, improve productivity and morale. Housekeeping is an ongoing process, not a one-time practice.

5S is the most first and primary steps carry out by a workplace to control Total Quality Management and continuous improvement at the workplace. This technique was popular as ‘Japanese 5S’ in 1980 by Hiroyuki Hirano. 5S is the acronym for five Japanese words: Seiri (sort), Seiton (set in order), Seiso (shine), Seiketsu (standardize), Shitsuke (sustain) and these five stages show a systematic approach for housekeeping. In work placement people should follow some principles and procedures of good housekeeping  

• Organized stored materials by temporary use or permanent basis and tagged them in proper way.
• Employee facilities need to be suitable, clean and well maintained. If any employees are using hazardous products, employee facilities should provide special safeguard as needed such as showers, washing facilities and changing rooms.
• Keep aisles and stairways clear and wide enough for client otherwise they will get hurt themselves.
• Ensure all spills are immediately cleaned up. Replace worn, ripped damage flooring to avoid trips and falls.
• Maintain light fixtures because dirty light fixtures reduce necessary light levels. Clean light fixtures can improve lighting productivity outstandingly.
• Carrying out cleaning as a form of inspection, i.e. getting rid of waste and removing dirt, stain from the work. (www.safetyandhealthmagazine.com ) (www.ccohs.ca )

3.     Noise, Dust and Fumes are hazard which are commonly found in workplaces.  For Noise Hazard outline the risk associated with exposure to Noise hazard and its control measures which might be used in the workplace. Identify at least 3 hazards which are commonly encountered in your workplace and briefly describe how these are controlled.

Work hazards:
Noise: noise related hearing loss is one of the most common occupational health issues in Ireland. Each year thousands of workers are exposed to workplace noise hazards that effect in stoppable hearing loss. Exposure to workplace noise hazards can cause permanent hearing loss that cannot be prevented by surgery or a hearing aid.

Hearing damage, noise hazards can produce physical and psychological stress, reduce productivity, and also miss important communication and concentration.

Noise is measured by sound pressure levels called decibels and use sophisticated noise meter. Noise control measure would be:

• Operate noisy machines during shifts when small number of people is exposed.
• Substitute with less noisy machines
• Cut down the shifts time for a person spends near a noise hazard.
• Use earmuffs and earplugs for controlling exposure to noise hazards.

(Graphic products and HSA.ie)

The Hierarchy of noise control

(https://www.iosh.co.uk/Books-and-resources/Our-OH-toolkit/Noise/Noise-control-measures.aspx)

3 hazards which are commonly found in the workplace

Safety hazards are unsafe working conditions that can cause injury, illness and death. Safety hazards are the most common workplace hazards.

Biological Hazards: biological hazards associated with working with animals, people or infectious plant materials, healthcare services etc. Types of things may be exposed to which includes:

• Blood and other body fluids.
• Fungi
• Parasites, viruses.
• Animal and bird droppings

Control measures: eliminate all source of contamination is essential to the prevention and control of biological hazards. Improvement of ventilation and use of ultraviolet lamps can help contain the spread of contaminants. The employees must use personal protective equipment to maintain personal hygiene which includes masks, gloves, aprons, goggles. (safetylineloneworker.com)

Ergonomic Hazards: ergonomic hazards take place when the work, body positions and working style put strain on our body. It’s hard to notice at the first time but short term exposure may result in sore muscles but gradually it can turns to long term illnesses.

Ergonomic hazards include:

• Inappropriately adjusted work station and chairs.
• Constant lifting
• Poor posture
• Repeat the same movements over and over again.

Control measure: by engineering control use a device to lift and reposition heavy objects, reduce the weight of a load and redesign tools which can turn to neutral position.

Work practice controls would be heavy loads will lifted by two people to limit force action and final control measure is use PPE to reduce exposure to ergonomics-related risk factors, such as use padding to avoid direct contact with sharp, hard exterior and wearing good fit thermal gloves to help with cold conditions to hold items easily. (OSHA.gov)

Chemical Hazards: chemical hazards are present when an employee is exposed to any chemical preparation in the workplace in any form such as solid, liquid and gas. Not all of chemicals are stronger but many employees are sensitive to chemicals and it can cause illness, skin irritation and create problems with breathing. Employees have to be aware of:

• Cleaning liquids products, paints, acids and especially if chemicals are in unlabeled container.
• Gases like acetylene, propane and helium.
• Flammable materials like solvents and explosive chemicals.

Control measure: high risky chemicals can substitute with low danger chemicals. Labeled properly each chemical and put warning sign clearly. Put up Safety Data Sheet near to chemical storage area. Use correct PPE such as gloves, mask, aprons and goggles. Always be aware and alert of chemicals. (HSA.ie)

4.     Explain the typical of a First-Aid Kit & their appropriate uses.

First Aid: first aid is known as “emergency treatment administered to an injured or sick person before professional medical care is available”. There are number of first aid kits available in the shops. In first aid kit there is lot of different equipment such as:

1. Adhesive strip dressings– small strips of thin transparent fabric of silk, cotton attached to a sticky backing. Those are used for minor cuts and skin injuries. People might have allergic to bandage that’s why first aider have to be aware of that.
2. Non-adhesive dressings– it is best used for covering burnt or scraped skin. Never use adhesive dressings on burnt skin.
3. Crepe or conforming bandages- these are elastic bandages are using for create pressure, hold dressings in place, reduce swelling and provide some support on hurting area.
4. Triangular bandages- these are non-elastic bandages and used for slings, to hold splints in place and to control movement.
5. Wound dressing– they are thick pads and used to help control bleeding and reduce from gets infected. Different sizes are required for different-sized wounds.
6. Sterile eyewash solution- they are used to flush eyelashes, insects, dust, and sand from the eyes. Do not try to remove an object that is fixing in or has stab an eye, for those incident have to seek medical attention quickly.
7. Cold pack: it is essential for sports and outdoor activities. When people get hurt no freezing is required, simply just squeeze the pack to activate and its ready to use as a cold compress to reduce pain and swelling. (www.betterhealth.vic.gov.au)

5.     Clarify the risk associated with the following hazards Work environment, Work Practices, Medication, Alcohol, Drugs and outline for each, steps which an employer might take to control these risks

Work environment: spills or tripping, falls from heights such as ladders, roofs, noise, fire those are the work environment hazards. These can control by good housekeeping, clean immediately after spills anything and use proper warning signs, use appropriate footwear, ear protection, Manual Handling Training.

Work Practices: work practices risks would be poor behavior, lack of management, poor communication between employees and poor using of signage. Those risks could control by using code of practice, communicate effectively with all, keep monitor and evaluate and always provide feedback to employees that would be praise them more.

Medication: giving medication to someone without having any prescription and without having any knowledge. Get training on medication and know rules about professional boundaries.

Alcohol: alcohol is a sedative drug which can slow down the messages to and from the brain and body. Risks would be with problem solving skills, can’t judge properly and cannot put concentration, reaction on times. Controls would be workplace health promotion, education and training programs, give access to support, treatment and counselling services. (alcoholthinkagain.com.au)

Drugs: risk would be fatigues, violent behaviors towards others and inability to focus and concentrate on job. Those can control by give them proper training and keep monitoring.

(HSA.ie)

6.     Risk factors in relating to health comprise stress, lifestyle, diet, illness.

Stress: stress is our body’s way of responding to any kind of demand. Stress is a negative experience, related with new physical symptoms such as increased heartbeat, upset stomach, can raise blood pressure. Too much stress can seriously damage a person’s health and prevent person’s ability to perform a simpler task and this will lead to impaired work performance, reduce productivity, and increase absenteeism in the workplace. Stress can caused by many things such as environmental factors, overload work pressure and don’t have enough time to finish the task, poor lighting those causes can irritate a person and end up with stressful life. (www.HSA.ie)

Lifestyle: risk factors in relating to lifestyles are high blood pressure, high cholesterol, tobacco smoking, unhealthy diet, heavy alcohol consumption. If a person have any of this disease it can effect on their working life along with personal family life. To avoid such things have to be more active, eating healthy diet foods, cut down alcohol and tobacco intakes. (www.health.gov.au)

Diet: having too much sugar, salt, fat in our food could raise risk of diabetes, obesity, stroke and heart diseases. Healthy diet can help to reduce the risk of these dieses. A healthy diet means vegetables, fruits, whole grains carbohydrates, lean meats, poultry, fish and dairy products. Cut down the amount of saturated and Trans fats, sodium and avoid adding extra sugars. Food pyramid can help to give ideas on healthy eating. (www.nih.gov)

(https://www.safefood.eu/Healthy-Eating/What-is-a-balanced-diet/The-Food-Pyramid.aspx)

Illness: risk factors in relating to illness are work-related Musculoskeletal Disorders (MSD) and stress, Anxiety and Depression (SAD). Work-related MSDs can affect different parts of the body such as skeleton, muscles, tendons and ligaments. Women have a higher risk of getting SAD illnesses, and no gender difference in the risk MSD. Those can reduce by monitoring and preventing, investigate to get more element to prevent MSD condition, reduce long working hours, supporting employers by raising awareness and improving risk assessment of psychosocial risks. (www.HSA.ie)

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Conclusion

Health and Safety is really useful and practical to a learning training to become a professional Healthcare Assistant. By providing information, principle and procedures in a workplace environment set out by the Health and Safety Authorities. This assignment has covered many hazards which is really useful when a HCA will face in the workplace and they will know about the control measure as well.

The methodology used in this assignment is independent research, internet, and text book.

Bibliography / Webography

Bibliography:

• Healthcare support: a textbook for healthcare assistant, Gill Education, 2008.

Webography:

• https://www.hsa.ie/eng/Your_Industry/Fishing/Management_of_Health_and_Safety/Instruction_Training_and_Supervision/ [accessed: 17.10.2018]
• https://www.safetyandhealthmagazine.com/articles/9287-practice-good-housekeeping-in-the-workplace [accessed: 17.10.2018]
• https://www.ccohs.ca/oshanswers/hsprograms/house.html [accessed: 18.10.2018]
• https://www.hsa.ie/eng/Publications_and_Forms/Publications/Safety_and_Health_Management/Section%205%20Noise%20at%20Work.pdf [accessed 19.10.2018]
• https://www.iosh.co.uk/Books-and-resources/Our-OH-toolkit/Noise/Noise-control-measures.aspx [accessed: 19.10.2018]
• https://www.osha.gov/dte/grant_materials/fy10/sh-20839-10/circle_chart.pdf [accessed 22.10.2018]
• http://www.oshc.org.hk/oshc_data/files/HotTopic/CB959E.pdf [accessed: 22.10.2018]
• https://safetylineloneworker.com/blog/workplace-hazards/ [accessed: 22.10.2018]
• https://www.betterhealth.vic.gov.au/health/conditionsandtreatments/first-aid-kits [accessed 23.10.2018]
• https://www.hsa.ie/eng/Topics/Hazards/ [accessed: 23.10.2018]
• https://alcoholthinkagain.com.au/Alcohol-Your-Community/Alcohol-the-Workplace/Workplace-Resources/Facts-about-Alcohol-and-Workplace-Issues [accessed: 24.10.2018]
• http://www.health.gov.au/internet/publications/publishing.nsf/Content/womens-health-policy-toc~womens-health-policy-experiences~womens-health-policy-experiences-lifestylerisk [accessed: 24.10.2018]
• https://www.nih.gov/news-events/nih-research-matters/how-dietary-factors-influence-disease-risk [accessed: 24.10.2018]
• https://www.hsa.ie/eng/Workplace_Health/Manual_Handling_Display_Screen_Equipment/Research_and_Statistics/Research/Illness_Summary_October_2016.pdf [accessed: 24.10.208]