Care Certificate
Course Content
- Introduction to the Care Certificate Course
- Standard 1 - Understand Your Role
- Standard 2 - Your Personal Development
- Standard 3 - Duty of Care
- Introduction to the Duty of Care Standard
- Addressing dilemmas within your duty of care
- Duty of care
- Recognising and handling comments, complaints and incidents
- Managing conflict and difficult situations
- How to deal with comments and complaints
- Supporting independence
- Incidents, Errors and Near Misses
- Standard 4 - Equality and Diversity
- Introduction to the standard on Equality and Diversity
- About equality and diversity
- The purpose of the Equality Act 2010
- Types of discrimination
- Protected characteristics
- Explaining equal opportunities
- Diversity
- Inclusion
- Prejudice
- Diversity and discrimination
- What to do if you suffer from discrimination
- The Code of Conduct
- Reducing the Likelihood of Discrimination in Care
- Information, advice and support
- Standard 5 - Working in a Person Centred Way
- Introduction to working in a person-centred way
- Working in partnership with others
- Record keeping in care
- The Care Plan
- The importance of finding out the history, preferences, wishes and needs of the individual
- Minimising environmental factors that may cause discomfort or distress
- Person centred values in practice
- Supporting individuals to minimise pain or discomfort
- Communication and Person Centred Care
- Working to promote person centred values
- Supporting individuals to plan for their future wellbeing and fulfilment, including end-of-life care
- Encouraging Person Centred Care
- Standard 6 - Communication
- Introduction to the Communication Standard
- Effective communication in the work setting
- Language and other needs in communication
- Verbal and non-verbal communication skills
- Communication
- Identifying A Complaint
- Dealing with aggression
- Defusing potentially dangerous situations
- Recognising danger signs
- Confidentiality in Care
- Standard 7 - Privacy and Dignity
- Standard 8 - Fluids and Nutrition
- Introduction to the Fluids and Nutrition Standard
- High risk groups of people for food safety
- Cross-contamination direct and indirect
- Preventing cross-contamination
- The importance of nutrition
- Guidelines for a healthy diet
- Hydration In the Elderly
- Hydration In the Elderly
- Fluids and Hydration
- Nutrition and the elderly
- Malnutrition
- Diets for people with dementia
- Standard 9 - Awareness of mental health, dementia and learning disabilities
- Introduction to standard on mental health, dementia and learning disabilities
- What is Dementia?
- Classifications of Dementia
- Early diagnosis of Dementia and reporting
- Risk factors affecting the chance of developing dementia
- Helping people with Dementia
- Things that can help people with Dementia
- Things that help the carer
- Diet, meals and Dementia
- A Healthy Body
- The Social Model of Disability
- Communication and Dementia
- The safeguarding vulnerable groups act 2006
- The Human Rights Act 1998
- Discriminatory Abuse and the Equality Act
- Mental health conditions
- MCA Assessment Criteria
- MCA Assessment
- What is mental capacity
- Where to get help
- Learning Disabilities
- Standard 10 - Safeguarding Adults
- Adult Safeguarding Standard Introduction
- What is SOVA?
- CQC or Care Quality Commission
- Protection from Harassment Act 1997
- The Sexual Offences Act 2003
- The Mental Capacity Act 2005
- The Mental Capacity Act and Deprivation of Liberty Safeguards principles
- Facts And Information About Abuse
- Who Is A Vulnerable Adult?
- Vulnerable adults and the risk of harm
- 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
- Consent
- Disclosure
- The importance of individualised person-centred care to ensure an individuals safety
- Responding to suspected or disclosed abuse
- Managing risk and Multi-agency safeguarding of adults
- Reporting abuse
- Whistleblowing
- How to Whistleblow
- Serious case reviews and sources of advice and information
- Standard 11 - Safeguarding Children
- Child Protection standard introduction
- Legislation relating to Safeguarding Children
- The Acts and Safeguarding Children
- Serious Organised Crime and police Act 2005
- What is Child Abuse?
- Emotional abuse
- Physical abuse
- Sexual abuse
- Other types of child abuse
- Every Child Matters
- The rights of a child
- Neglect and the act of omission
- Radicalisation
- Working with others
- Key supporting information
- What children want from Professionals
- Protecting yourself against allegations
- Reporting child abuse
- Scottish Legislation in Care
- The Key Role of KCSIE in Child Protection in the UK
- Standard 12 - Basic Life Support
- Introduction to Basic Life Support standard
- Fears of First Aid
- Asking permission and consent to help
- Calling the Emergency Services
- Chain of Survival
- DR ABC and the ABCD'S
- Initial Assessment and Recovery Position
- Using gloves
- Adult CPR Introduction
- Adult CPR
- CPR Hand Over
- Compressions Only CPR
- Child CPR
- Child CPR Breakdown
- Infant CPR
- Drowning
- AED Introduction
- Types of AED Units
- Adult Choking
- Choking in children
- Infant Choking
- Standard 13 - Health and Safety
- Introduction to the Health and Safety standard
- Health and safety tasks that should only be carried out after special training
- Importance of Health and Safety
- What causes accidents?
- When an Accident Happens
- Accidents and sudden illness
- Health and Safety Law
- Manual handling Employee and Employer responsibility
- Workplace and personal Safety
- The Accident Triangle
- Why prevention is important and what can be done
- The 5 stages of the Risk Assessment
- What is a hazard
- Personal protective equipment (PPE)
- Working safely and securely
- Hazardous substances in your workplace
- COSHH Regulations
- Employee Duties Under COSHH
- The Fire Triangle
- Calling the Fire Service
- Evacuating in an Emergency
- Care Home Evacuation
- Good Housekeeping
- Electrical Hazards
- Managing stress
- Medication and healthcare activities and tasks
- Why Manual Handling is Important
- Manual Handling Operations Regulations 1992
- How and Why We Lift Correctly
- Before we start moving and assisting people
- LOLER and PUWER Regulations
- Other Relevant Acts
- Ability Test
- Assisted standing from a bed or seat
- Assisted Sit to Stand
- Fall Prevention
- Assisting Fallen Person
- Walking Frames
- Wheelchairs
- Standard 14 - Handling Information
- Handling information standard Introduction
- Handling information in health and social care
- GDPR Compliance
- Data Subject and Personal Data under GDPR
- The Information Commissioner's Office
- The Freedom of Information Act 2000
- Who holds personal information
- Public authorities and Freedom Of Information
- Record Keeping, Management and Responsibilities
- Reporting concerns
- Privacy Principles under GDPR
- Does GDPR apply to me
- The right to be informed
- Lawful, Fairness and Transparency
- Purpose limitation
- Data minimisation
- Data accuracy
- Storage limitation
- Data Security
- Accountability
- Standard 15 - Infection Prevention and Control
- Introduction to Infection Control
- What are Blood Borne Pathogens?
- Infection Control Legislation
- Who is at risk?
- Types of Infections
- Skin Diseases
- The Chain of infection
- First Aid and Infection Control
- Contaminated objects
- Contaminated Linen
- Cross Infection
- Example of indirect cross contamination
- How to Reduce Your Risk
- Surface Cleaning
- Hazardous products and sharps disposal
- Hand hygiene policy
- Using gloves
- Hand Washing
- Disposable Aprons
- Waterless hand gels
- Protecting Vulnerable People
- Summary and what's next
Cross-contamination direct and indirect
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Cross contamination could be direct or indirect. One example is if we pick up a donut and we end up with sugar on our fingers, if this is was something that was potentially hazardous, just by handling a product, you could handle another item or touch something else and cross contaminating it. Another example of indirect contamination would be when using a knife. When cutting an item, you transfer parts of the food to the knife, if you then cut another item, you will transfer the contaminant onto the new food item. An example of direct contamination could be when a product on a high shelf in a fridge drips onto the product on a lower shelf or when two foods are physically in contact with each other. Other examples of contamination include food getting contaminated during transport or packaging, damage to food packaging, contamination from clothing, poor housekeeping, rubbish and finally, poor storage. We need to make sure we reduce the risk of both direct and indirect contamination. We need to look at the ways that this could be affected in the workplace and reduce it as much as possible. Another way of indirect contamination is smoking. In the UK, you are not allowed to smoke inside any workplace, however, when you go outside to smoke a cigarette, you must make sure you wash your hands correctly. If you do not wash your hands correctly, any bacteria you come into contact with from say a door handle, can get transferred to your hand and then to the cigarette and then to your mouth. When returning to work, you must make sure that you wash your hands again as any bacteria from your mouth is transferred to your hands, which can then be transferred to another person or food. Always make sure your hands are clean before and after you go for a cigarette. A general checklist to prevent contamination includes buying food from reputable sources and checking all deliveries carefully for damage. If you see any problems, reject the affected items. Checking dates and applying good stock rotation, storing food correctly and immediately on delivery to avoid it being left out where it can be contaminated by other foods, smoke or chemicals, ensuring personal hygiene of everyone in the food area and reduce visitors where possible to food areas. Ensuring good housekeeping and keeping all areas clear of rubbish and dirt and pests and finally, checking food systems often to ensure that they are working correctly and keeping good records.
Cross-Contamination Prevention in the Workplace
Understanding Cross-Contamination
Cross-contamination can occur through direct or indirect means:
- Direct Contamination: Occurs when hazardous substances directly touch another item or person.
- Indirect Contamination: Occurs when hazardous substances transfer indirectly, such as through contact with surfaces or utensils.
Examples of Cross-Contamination
Examples of cross-contamination include:
- Food touching contaminated surfaces during transport or packaging.
- Damage to food packaging leading to exposure to contaminants.
- Contamination from clothing worn in food handling areas.
- Poor housekeeping practices.
- Improper rubbish disposal.
- Inadequate food storage.
Preventing Cross-Contamination
To reduce the risk of cross-contamination, consider the following measures:
- Source food from reputable suppliers and inspect deliveries for damage.
- Check expiration dates and practice proper stock rotation.
- Store food immediately upon delivery to prevent exposure to contaminants.
- Maintain personal hygiene and limit access to food areas.
- Maintain cleanliness and eliminate clutter and pests.
- Regularly inspect and maintain food systems, keeping detailed records.
Preventing Cross-Contamination from Smoking
Smoking can also lead to indirect contamination. Follow these steps to prevent it:
- Wash hands thoroughly after smoking to remove bacteria.
- Be cautious of transferring bacteria from hands to cigarettes and vice versa.
- Ensure thorough handwashing before returning to work to prevent bacterial transfer to food or surfaces.