Qualification: Level 3 Diploma for the Early Years Educator
Unit: 1.3 Support physical care routines for children
Learning outcome: 3. Understand hygienic practice in relation to control of infection
Assessment criteria: 3.1 Describe the role of the Early Years practitioner in relation to: hand washing, food hygiene, dealing with spillages safely, safe disposal of waste, using correct personal protective equipment
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- Hand washing – prevents infection from spreading, hands should be washed before preparing food, after going to the toilet, before and after nappy changing etc., correct handwashing technique should be used
- Food hygiene – reduces the risk of illness, wash hands, clean surfaces, food should be stored and cooked corectly, food should not be reheated, fruit/veg should be washed, wear apron, tie hair back/use hair net
- Dealing with spillages safely – prevents risk of contamination or slippage, remove children from the area, wear PPE (where required), use disinfectant, wash hands after
- Safe disposal of waste – use correct bagging and bins (biological waste should be separated from general waste), empty regulalrly, wash hands after handling
- Using correct Personal Protective Equipment (PPE) – gloves and aprons to be used when coming into contact with bodily fluids (e.g. nappy changing, vomit etc.), ensure they are put on and removed correctly, dispose of when activity is finished and wash hands
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