HLTWHS002 Follow safe work practices for direct care work

Name: Sunita Mehmi ID:10759

ASSESSMENT TASK 4 - INCIDENT REPORT AND SAFETY MEETING
Workplace Scenario 2 –
Gastro Infection control You are a care worker at Happy Valley residential aged care home. This morning you were
required to give a bath and dress Maria who is one of the elderly residents. Maria was feeling nauseous, but decided
not to tell anybody about it. After you had undressed her and placed her into the shower, Maria started to vomit and
have watery diarrhoea. As gastroenteritis could spread to other residents, you are quite concerned. It is unclear how
many people Mary has been in contact with as she has eaten dinner the previous night in the common area where
the majority of residents eat. It is unclear whether any other residents have been infected.

INCIDENT REPORT - Infection Control

PERSONAL DETAILS
FAMILY NAME: Sunita Mehmi OTHER NAME: Shyna

CONTACT DETAILS:0023232323
OCCUPATION: PCA
Staff employment status:

Full-time ◻ Part-time ◻ Casual

◻Contractor ◻ Visitor

Division/Department: SOUTHERN WING

INCIDENT DETAILS
Date of incident:14/04/2020 Time of incident: 11:00 AM

Location where incident occurred:

SHOWER AREA
Please describe the events and  DINNER MUST BE STALE
contributing factors that led to the  NO PROPER USE OF
incident: SANITISATION OF HANDS
DURING EATING
This incident resulted in: ◻ Injury ◻
No injury ◻ Near miss ◻ Property
damage Hazard identified
The incident was reported to Date: 14/04/2020
(Supervisor):
Name of Supervisor:
FERNANDO
INJURY/DAMAGE DETAILS
If an injury was sustained, what part SYSTEMIC INFECTION TO GASTRIC
of the body was affected or if REGION
damage to property occurred what
was damaged?

1
 HLTWHS002 Follow safe work practices for direct care work
Name: Sunita Mehmi ID:10759
HOW COULD THIS CAN BE PREVENTED FROM HAPPENING AGAIN?
Suggestions to avoid recurrence of this incident/accident:
 PROPER CLEANING OF DINING AREA
 USE OF HYGIENIC PRACTICE
 USE OF STERILISED PRODUCTS IN COOKING
 MAINTAINING OPTIMAL TEMPERATURE OF FOOD.

Are there any costs involved? If so, approximately how much will it cost to minimise this safety concern?
COSTS OF DISINFECTANTS
EQUIPMENTS TO STERILISE KITCHENWARE