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Module 2: APIE

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Assessment 10 Topics

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How to approach your scenario?

Abdominal Palpation

Completion of MEOWS

Fetal Heart Rate

Assessment Demonstration

Types of Scenarios 4 Topics

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Candidate Briefing

Ante Natal Scenario

Labour and Birth Scenario

Post Natal Scenario

Planning 6 Topics

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Planning Marking Criteria

Sample Care Plan

Health Teaching Suggestions

Implementation 8 Topics

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Implementation Marking Criteria

Understanding the Codes

Troubleshooting a Drug Chart

Sample drug charts

Evaluation 5 Topics

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What we have learnt 1 Topic

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He’s new to social care. He’s good at his job and is always smiling.

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She’s proud to be very good at her job

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He’s experienced and has high standards

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She’s keen, enthusiastic and ambitious and has a responsible job.

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Anna is preparing food in the kitchen, but her hair is not tied back securely. This means one or more hairs could escape and fall into the food. Also, she needs to change her chef’s whites. The ones she’s wearing are covered in old food splashes which could be a source of contamination.

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Dan has just come back after his lunch break to welcome some visitors. He washed his hands, but failed to notice that he got some of his lunch on his sleeve. Apart from being unhygienic, the food stain looks very unprofessional.

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Orla knows that she shouldn’t be eating or drinking at her desk, but she’s brought a sandwich back to her computer for lunch. She should either eat the sandwich immediately or cover it up until she’s ready for it. It’s beginning to go stale and is attracting insects which can carry disease.

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Marek has not thoroughly checked the cutlery before putting it out. A dirty fork is very likely to put people off their food – and if not detected, might make someone ill.

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Gastrointestinal illnesses (food poisoning) are usually caused by bacteria, including:

Salmonella
Staphylococcus
Clostridium
Shigella
Campylobacter
Escherichia coli (E. coli)

These bacteria can be spread via faeces, hands, soil, and animals such as insects and pets.

The image below is a picture of the E. coli bacterium.

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Although some viruses can cause food poisoning, the most common viruses passed along through food contamination are cold and influenza (flu) viruses.
Viruses can be spread by hand, or by coughs and sneezes.
The image below is a picture of the flu virus.

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Earlier, Marek handled some discarded peanuts. He then didn’t wash his hands before serving in the dining area. Some dust from the peanuts was still on his hands, and it got into someone’s food. This person was allergic to nuts and had a severe reaction.

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Orla was feeling unwell this morning, but she had a lot to do so she took some aspirin and came into work anyway. She quickly washed her hands before serving sandwiches in a meeting. Even so, it turned out that Orla had influenza and two of the visitors caught the illness too.

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While Dan was arranging some fresh flowers in reception, some pollen got onto his sleeve. Some of the pollen fell into a cup of coffee that he served to a visitor. The visitor was very upset and demanded to see the manager.

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Earlier Anna was making sandwiches. She was very careful to keep different foodstuffs separate, but the utensils she was using for each kind of food were not kept separate. Later, a lady who was very pregnant ate one of the sandwiches. She became ill with food poisoning. The source of the germ was traced to a box of soft cheese in the kitchen, even though the woman had not ordered cheese.

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A basin must be available that is purely for washing hands and is used for no other purpose, so as to prevent cross-contamination.

The handwashing basin may be available in a bathroom or toilet, if not in the kitchen.

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Hot tap

Plenty of warm water should be available. This makes it easier to wash your hands for longer, and therefore more thoroughly.

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You need plenty of soap. The soap should be in a dispenser to help avoid cross-contamination, and must be non-scented.

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A mechanical hand dryer or disposable paper towels should be available so as to avoid cross-contamination.

You can find out more about handwashing in the Resources section of this learning.

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Marek hasn’t noticed his dandruff and he is still serving in the dining area. Would you want to be served by someone whose dandruff is probably on your food?

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Orla has noticed that she has developed a few itchy spots here and there, but she thinks it’s nothing serious so doesn’t report it, even though she’s scratching a lot. It turns out that she has chicken pox. The virus from the scratching spreads rapidly, and several employees and visitors become ill. ?

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Anna has a cold sore, which is caused by a herpes virus and is very infectious. She should certainly not be working around food, and should have reported it as soon as it appeared. ?

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Dan has a small wart on his finger. He hasn’t really noticed it. Unfortunately the wart is caused by an infectious virus, and the virus is picked up by the hands of visitors whom he greets. ?

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Dan often serves coffee to visitors. Every time he makes a fresh cup, he uses a hand sanitiser first to make sure his hands are really clean. Whenever there’s a coffee spill, Dan clears it up immediately – and he has learned the value of wearing his non-slip shoes while he does it!

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Marek needs to clean the surfaces in the kitchen and dining area regularly. The anti-bacterial spray he uses for this is quite strong, so he wears gloves to protect his hands.

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Orla is helping to lay out a cold buffet for some visitors. She’s wearing a new pair of disposable gloves so that her hands don’t touch the food directly. When she’s finished, she’ll throw away the gloves immediately. If she needs to set out more food, she’ll put on a fresh pair.

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Anna puts on clean chef’s whites every day. They show up any food stains and protect her from food splashes. If her uniform does become stained during her shift, she puts on a new one straightaway to avoid the possibility of cross-contamination.

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Your kitchen will have a heavy duty dishwasher that is used for cleaning the plates, dishes and cutlery that are used to serve and eat food. It may also be used to clean equipment such as food warmers. The dishwasher is very good at washing things thoroughly. It also washes at a high temperature, which cleans more effectively.

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The pots and pans that are used for cooking are often too large to go into a dishwasher. They may also need special attention to scrub away cooked-on food.

A double sink is used to clean this kind of equipment. The pots are cleaned in one sink, using a strong liquid cleaner and very hot water that is changed often. You need to be sure that the amount of cleaner you add is appropriate for the quantity of water you’re using – if in doubt, check the label.

The equipment is then rinsed in the other sink in very hot water fresh from the tap. The equipment is closely inspected to make sure it’s thoroughly clean before it is laid aside for draining and drying. Some utensils may be left to drain and dry naturally in the air, avoiding the need for a tea towel.

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A large shallow sink is used to wash food such as fruit and root vegetables, to remove any traces of pesticide or soil. Cold running water alone is used for this, along with a scrubbing brush if needed. The scrubbing brush should be regularly sanitised by running it through the dishwasher or a washing machine.

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The preparation of raw meat must be kept totally separate from all other food preparation, including cooked meat. The utensils and equipment used to prepare raw meat must also be kept separate, and must be washed separately. Red chopping boards are used for meat, while a brown board is used for vegetables and a green board is used for salad.

Clean fresh kitchen cloths should be used to wash and to dry raw meat preparation equipment, and these cloths should themselves be washed very frequently.

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Marek is wiping down surfaces in the dining area with a cleaner that is getting the job done very thoroughly and very quickly. Unfortunately he hasn’t noticed the sign on the bottle that says this cleaning agent is corrosive. Marek burns his hands as well as the counter, and a customer who touches the surface soon after is also affected.

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Although Anna knows that vegetables should be washed using only cold running water, she is using soap because she wants to get these carrots extra clean. Later, when the carrots are served to eat, customers complain that they have a really horrible flavour.

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Orla gave her desk a quick wipe down with some spray cleaner, but forgot to wash her hands afterwards. She opens a packet of her favourite crisps for a snack and can’t work out where the horrible taste is coming from.

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Dan has used a descaler to clean the coffee machine. He’s followed all the instructions except the one at the end that tells him to rinse through the coffee machine at least twice. This means that the coffee machine still contains traces of descaler, and any coffee made with it also contains descaler.

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Used to wash food equipment
Used to dry food equipment
A clean drying cloth can be used to wipe remaining water from items coming out of the dishwasher

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Used to wipe down food preparation areas
A separate supply of cleaning cloths may be used to wipe down tables in the dining area
Cleaning cloths might be used with a cleaning or sanitising agent

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Used to clean floors only – they might be used with a strong cleaning agent
If a mop and bucket is used to wash the floor, a clean floor cloth might be used to dry it off
Used by employees in the dining area when serving
These are usually special cloths of a higher quality

You may also find that you use a lot of disposable paper towels to wipe up small spills hygienically

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Orla has gone to fetch more cereal for breakfast, but there are holes in the bottom of the sack. The small droppings are a sign that mice have probably done the damage, so she reports it immediately.

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Dan has found some spilled sugar where visitors were having coffee. It’s a warm day and it hasn’t taken long for some wasps to appear. Dan clears up the sugar immediately, but there still seem to be some wasps around. He reports this and a large wasps’ nest is discovered near the front entrance.

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Marek finds a very bold sparrow in the dining area. He discovers that it’s flown in through an open window, looking for crumbs. He reports it because the sparrow could be bringing with it pests such as fleas.

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Anna has gone out to the waste bins behind the kitchen. One of them has been tipped over, spilling its contents over the ground, which is itself a big attraction for more pests. Anna reports it immediately so that the mess can be cleared up. It turns out there’s a family of foxes in the area, so the enclosure where the bins are kept is made extra secure.

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Objects that could cause injury.

Examples:

Broken glass
Sticking plaster
Jewellery
Staples
Fingernail
False nail

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Poisons that occur naturally or are accidentally added when preparing food.

Examples:

Cleaning fluid
Pesticide

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Germs/other microorganisms.

Examples:

Parasites
Bacteria
Viruses

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Any food that can trigger an allergic reaction in a person who has the allergy.

Examples:

Peanuts
Strawberries
Shellfish

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To prevent physical contamination:

Wash fruit and vegetables thoroughly and carefully
Look closely at food you prepare
Keep your food preparation area clean and free from things that could fall into food
Ensure you are following your company’s policy on the wearing of jewellery
Tie hair back off your face
Keep fingernails short and clean
Never wear false nails

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To prevent chemical contamination:

Wash fruit and vegetables thoroughly and carefully
Store all chemicals securely away from food, food storage and food preparation areas
Label all chemicals clearly
Use only approved food containers to store food
Make sure food is protected when you leave the kitchen(ALL APPEAR UPON INTERACTION)

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To prevent biological contamination:

Ensure food is stored securely at a low temperature
Wash your hands frequently, and always after using the toilet
Use gloves or utensils when handling ready-to-eat food such as cakes, bread, buffet food
Never work with food when you feel ill or are showing signs of illness
Wash and dry all food preparation equipment very thoroughly

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To prevent contamination with food allergens:

Ensure all food containing nuts or other potential allergens is clearly labelled
Prevent potential allergens or food containing potential allergens coming into contact with other foo

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As we’ve already seen in this course, it’s important to identify and use separate work areas, surfaces and equipment for:

∙Raw food that needs to be cooked before it is eaten

∙Food that is ready to eat

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Handwashing

∙Handwashing should be carried out using a recognised technique, such as the one we saw in Section 3 of this course.

∙You should never use anti-bacterial gels as a substitute for thorough handwashing.

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These items must:

∙Meet officially recognised standards, and

∙Be used as instructed by the manufacturer

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Roast chicken and other poultry should be cooked to a minimum of 74°C at the thickest part of the meat. You can test this core temperature by using a food thermometer. The length of cooking time depends on the size of the roast.

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Unless the customer requests pink or rare meat, beef, lamb and pork should be cooked to a minimum of 62°C (75°C in Ireland) at the thickest part of the meat. You can test this core temperature by using a food thermometer. The length of cooking time depends on the size of the roast.

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Regardless of how they are cooked, eggs should be cooked to a minimum temperature of 62°C (65°C in Ireland) for at least two minutes and until whites and yolks are firm. If you use a probe to test the inside of the egg, ensure you clean it thoroughly afterwards

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Fish and/or shellfish should be cooked to a minimum internal temperature of 62°C or until flesh is opaque or easily separated. The length of cooking time depends on the size of the fish.

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A refrigerator should have a maximum temperature of 4°C (5°C in Ireland). It is used to store food that needs to be kept cold but not frozen, such as milk, cooked meat, and yoghurt.

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A freezer should be kept at a temperature of -18°C or colder. It is used to store food that must be kept frozen until it is needed, such as raw meat, ice cream, and fish.

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Storage shelves away from the main cooking area may be used to store food that is safe to keep at room temperature, such as foods that are dried, tinned or vacuum-packed.

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Bulky or heavy food containers might be stored on pallets on the floor away from the main cooking area. All food stored this way will go through a thorough cleaning and cooking process. Examples include sacks of potatoes or other vegetables, or very large unopened tins.

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Dan is unpacking mini chocolate bars for a big meeting. Today’s date is 24th June, but the ‘Best before’ date on the box of chocolate bars is two weeks earlier. Dan needs firstly to make sure this chocolate is not available to anybody, and then to report the problem.

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Marek has fetched some fresh fruit to serve to customers, but one of the oranges looks as though it’s going bad. As the orange is touching the other fruit in the bowl, all the fruit could be contaminated. Marek needs to throw out all the fruit, thoroughly wash the bowl and the surrounding area, and then get some replacement fruit from the kitchen. While he’s there, he should tell the head chef about the problem.

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Orla is passing the breakfast serving area when she notices a couple of serving spoons lying between a large bowl of cornflakes and a large bowl of muesli. The bowl of muesli is clearly labelled to show that it contains nuts, but the serving spoons are not similarly labelled, and are touching each other. Orla realises that this could cause a problem in someone with a nut allergy, so she immediately removes the spoons and ensures that the cornflakes are thrown away. She reports the incident to her manager.

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In the kitchen, someone has left some meat to defrost by the sink that is used for washing vegetables. Even though the meat is still wrapped in plastic, there’s a risk it could become contaminated by the soil and dirt that is washed away from items like potatoes and carrots. Anna is right to be concerned, and reports the problem to the head chef immediately.

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Employers have to maintain health and safety within the workplace extending to non-employees and members of the public too

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The employer must provide adequate personnel, training, equipment and facilities for First Aid if anyone becomes injured or ill.

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Management of the Health and Safety at work Regulations 1999

Risk assessments on Health and Safety must be carried out.

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∙Police

∙Fire

∙Rescue Ambulance

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∙Coastguard

∙Mountain rescue

∙Cave Rescue

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The number to dial for the emergency ambulance service is 999 / 112.

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Care Certificate

Standard 1 – Understand Your Role

Standard 2 – Your Personal Development

Standard 3 – Duty of Care

Standard 4 – Equality and Diversity

Standard 5 – Work in a Person Centred Way

Standard 6 – Communication

Standard 7 – Privacy and Dignity

Standard 8 – Fluids and Nutrition

Standard 9 – Awareness of Mental Health, Dementia and Learning Disability

Standard 10 – Safeguarding Adults

Standard 11 – Safeguarding Children

Standard 12 – Basic Life Support

Standard 13 – Health and Safety

Standard 14 – Handling Information

Standard 15 – Infection Prevention and Control

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Bullying and Harassment – Biography:

This course has been designed to ensure that you hold an awareness level of knowledge on bullying and harassment across a variety of settings.

The main points covered are:
– Definition and Prevalence

– Types of Behaviours

– Impacts on Victims

– Supporting Victims

– Prevention

– Policies and Interventions

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Conflict Resolution

Overview:

Define workplace conflict

Recognise when and where conflict is occurring

Understand the correct methods of dealing with confrontation

Work to reduce and resolve conflict

Seek help and advice when necessary

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Dementia Care

Overview:

What is dementia?

Understand how dementia affects individuals in different ways

Knowledge of how quality dementia care purely focuses on what the person can still do

The importance of good communication when caring for someone with dementia

Methods to improve the wellbeing of people with dementia

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Privacy and Dignity

Overview:

Understand the meaning of diginity, privacy and respect

Describe relevant legislation and how it affects an organisation

Be able to identify discrimination

Be able to identify poor practice

Describe how to support specific care needs

Understand how you can implement change in order to improve care

Describe how PCC fits in with dignity privacy and respect

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Duty of Care

Overview:

Understand your role

Work in ways that have been agreed with your employer

Understand working relationship in health and social care

Works in partnership with others

Understand duty of care contributes to safe practice

Understand the support available for addressing dilemmas that may arise about duty of care

Deals with comments and complaints

Deals with incidents, errors, and near misses

Deals with confrontation and difficult situation

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Emergency First Aid Awareness

Overview:

Managing incidents

Basic life support

Control of bleeding

Choking

Anaphylaxis

Examination of a casualty

Unconsciousness

Head injury

Strains and sprains

Shock

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Epilepsy Awareness

Overview:

Describe what epilepsy is

Understand the different types of seizures

Understand how to administer first aid for a seizure

Understand how to do a primary survey

Identify and understand recovery position

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Fire safety

Overview:

General fire safety

The science behind fire

Risk assessment

Emergency protocol

Causes of fire

Fire classifications and their properties

Fire extinguishers

Fire drill and tests

Effects of fires on people and buildings

Effects of smoke inhalation

Relevant safety measures

The role of the fire marshall

Discovering and reporting risks

Laws and legislation

×

Food Safety Level 2

Overview:

Understand the basic of food law

Hazards to food

HACCP from purchase to review

Personal hygiene

Premises

Food pests

Cleaning and disinfection

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GDPR Awareness

Overview:

Understand relevant legislation

Define personal data

Describe who the GDPR applies to

List the key 7 principles

Describe what is meant by a lawful basis for processing

List an individual rights under the GDPR

Understands the need for getting further guidance on GDPR

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Health and Safety Awareness

Overview:

Explain what is meant by health and safety

Describe how health and safety law affects you at work

Identify some key pieces of legislation

Employer responsibilities

Employee responsibilities

Risk assessment

Common hazards

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Infection Prevention and Control – Advance

Overview

• Familiarise yourself with the main laws around infection control in the workplace
• Understand your responsibilities as an employer and an employee in infection control and the use of Personal Protection Equipment
• Learn about pathogens, the different kinds and how they spread
• Become aware of potential mitigation strategies to stop the spread of pathogens in the workplace
• Grasp the 8-step method of effective hand washing to prevent the spread of infection

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Infection Prevention and Control – Intermediate

Overview:

• Describe what is meant by infection control
• Understand the chain of infection and how people are infected
• Describe the types of germs and infection
• Name some common health care associated infections
• Understand the need for infection control and HSAI management
• Understand how to wash hands to WHO standard
• Describe what PPE is available for infection control
• Understand how you can help prevent infection spreading
• Understand the role of CQC

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Information Governance Awareness Caldicott Principles

Overview:

Understands the definition of information governance

To know what types of information are there and how it needs to be protected

To know what has to be done to keep date confidential

Understand the data protection act

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Lone Working

Overview:

What is lone working

What are the legal duties

How to assess, identify and control the risks of lone working

Good working practices and strategies to reduce risks

Why training is important

Why supervision is important

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Manual Handling of Inanimate Objects

Overview:

Understand the importance of correct manual handling

Understands that manual handling operations can be hazardous to health

Understand how manual handling operations can cause injury and harm

Understand the scope of legal requirements with regards to manual handling

Risk assessment and how it applies to safe manual handling practice

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Medication Advanced

Overview:

Overview:

Understand roles and responsibilities when giving medication

Describe how medicines are administered

Understand the need for recording and giving of medication

Describe how medication should be disposed of

Understand what causes medication errors and how to reduce the risk

Describe possible side effects of medication and what to do

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Medication Awareness

Overview:

Understand the different classification of medication

Name relevant government legislation relating to medication

Describe your responsibilities as a care worker when giving medication

Understand what constitutes good medication administration process

Understand the need for safe storage and disposal of medication

Recognise the need for proper record keeping and information sharing

Describe the role of the CQC

×

Mental Capacity and Deprivation of Liberty

Overview:

Describe what the mental capacity act is

Understand how it applies to you and your work

Describe what a deprivation of liberty is

Understand how it applies to you and your work

×

Moving and Handling of People

Overview:

Describe what moving and handling is

Name some key pieces of legislation relating to moving and handling

Identify your company policy on moving and handling

Understand different types of injuries and accidents in the workplace

Describe the risk assessment process

Learn or refresh key skills for moving and handling

Practice moving and handling tasks frequently used in your workplace

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Risk Assessment

Overview:

The meaning of risk assessment

Legislation

Heinrichs Bird Accident Triangle

Conducting risk assessment

Vulnerable people

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RIDDOR Awareness

Overview:

Explain what is RIDDOR

Make clear why we report, what needs reporting, when you need to report

Provide you with other sources of information

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Safeguarding Adult Awareness

Overview:

Explain what is meant by the term safeguarding adults at risk

Identify the types of abuse

Describe some signs and symptoms of possible abuse

Describe what you should do if you have a concern about and adult’s welfare and safety

×

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