1. M-Learning 4 Those Who Care
NVQ Level 3 CCLD
Unit 302: Develop and maintain a healthy, safe and secure environment for children
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2. Contents Knowledge Evidence 3 Documentation for RIDDOR 12
Care Standards Act 2000 4
COSHH Regulations 1994 13
Health and Safety at Work Act 1974 6
Food Safety Act 1990 14
Practitioner Responsibilities 7
Fire Precautions 17
Supervisor responsibilities 8
Further Research 25
RIDDOR 1995 11
Summary 21
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3. Knowledge Evidence
This information pack provides information on all aspects of children’s health and safety when they are in the care of your setting.
This is fundamental to children's care, learning and development and all childcare practitioners need to be aware of the health and safety regulations that underline and support childcare provision
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4. Care Standards Act 2000
The Care Standards cover all of the five categories of childcare.
Your setting should have a copy of the standards for you to refer your health and safety practice to.
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5. Care Standards Act 2000
The specific standards that refer to unit 302 are:
Standard 2
Adult child ratios and training
Standard 6
Safety, induction/training, risk assessment
Standard 7
Health
Standard 14
Documentation
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6. Health & Safety at Work Act 1974
The Act imposes general duties on employers to:
Secure the health, safety and welfare of people at work
Protect others against risks arising from the work activity
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7. Practitioner Responsibilities
Your responsibility as a practitioner is to:
Make sure you have knowledge of your setting’s policies and procedures
Make sure that you put these into practice at all time, when you work with adults and children
This can be done by checking, maintaining and using safety equipment appropriately and keeping to safe working practices.
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8. Supervisor Responsibilities
Your responsibilities as a supervisor or employer are many.
You are responsible for writing, reviewing and making sure that all required health and safety procedures are put into practice.
You also have a responsibility to make sure that staff have the necessary training to put policies into practice including, first aid training, basic food hygiene the use of safety equipment.
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9. Supervisor Responsibilities (contd.)
You must consider and maintain the welfare of employees by ensuring that the workplace is healthy and safe environment to be in.
You should also undertake regular risk assessments of the environment (both internal and external), equipment and activities.
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10. Supervisor Responsibilities (contd.)
You must also keep required documentation for all aspects of risk assessment, accidents, incidents and illnesses and implementation of emergency drills and procedures (RIDDOR 1995).
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11. RIDDOR 1995
The Reporting of Injuries, Diseases and Dangerous Occurrences Regulations 1995 (RIDDOR) place a legal duty on employers to report work-related deaths, major injuries or over-three-day injuries, work related diseases, and dangerous occurrences (near miss accidents).
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12. Documentation for RIDDOR 1995
In order to comply with RIDDOR a stringent accident reporting system must be in place for both adults and children within the setting.
This includes the reporting to Ofsted and the Health and Safety Executive of any dangerous occurrences, injuries or diseases.
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13. COSHH Regulations 1994
The COSHH Regulations refer to the control of substances hazardous to health.
Hazardous substances include:
Substances used directly in work activities (e.g. adhesives, paints, cleaning agents)
Biological agents such as bacteria and other micro-organisms (e.g. childhood infections)
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14. Food Safety Act 1990
When providing food in the child care setting it is vital for children's health and development that:
Food is pure, wholesome and meets the nutritional needs of individuals within the setting
Sell by and Use by dates are monitored to ensure that food remains fit for human consumption
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15. Food Safety Act 1990 (contd.)
Food is correctly stored according to the manufacturers recommendations in clean, dry and labelled containers that are stored in either dry cupboards or fridge/ freezers at the correct temperature and on the correct shelf
There is a strict stock rotation system in place
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16. Food Safety (general food hygiene) Regulations 1995
Staff who are responsible for the preparation and handling of food must undertake the basic food hygiene certificate to ensue high standards are set, established and maintained.
Staff must be made aware of the link between poor hygiene, illness and disease.
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17. Fire Precautions (workplace) Regulations 1997
The Fire Precautions Regulations state that there should be clear plans and procedures for actions in the event of fire or other emergencies.
All staff should have copies of the procedures and adults within the group should be made aware of them.
Fire exits needed to be clearly marked and kept clear.
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18. Fire Precautions (workplace) Regulations 1997 (contd.)
Fire alarms should be well maintained and checked regularly.
There should be emergency fire fighting equipment that must include the correct fire extinguishers for the emergency.
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19. Fire Precautions (workplace) Regulations 1997 (contd.)
Fire Evacuations should be practised at least every 3 months to ensure all staff and children have taken part in an evacuation.
Each Fire Evacuation should be recorded. Staff should evaluate and amend the procedures to sustain the safety of both children and adults.
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20. Further research
You can find out more about the topics in this unit by clicking on a link below.
A brief guide to COSHH regulations
Fire Safety Risk Assessments
Health Protection Agency website
Remember that your M-Learning course will also contain further information for this unit.
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21. Click here to email your assessor
Summary
You have now finished this Information Pack.
This pack has covered all aspects of children’s health and safety when they are in the care of your setting
Should you need any further help with this unit please your assessor by clicking on the link below:
Click here to your assessor
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