paragon.

208 questions for non assignment route

Learners name __________________________________

Ai TC 3.1 Describe different types of accidents and sudden illness that

DIP 3.1 may occur in a social care setting
Aii TC 3.2 Outline the procedures to be followed if an accident or
DIP 3.2 sudden illness should occur

Aiii TC 5.2 List principles for safe moving and handling

Aiv TC 6.2 Explain the importance of following an individuals care plan

and fully engaging with them when assisting and moving
Av TC 10.2 Identify who is responsible for medication in a social care
setting
Avi TC 10.1 Describe the main points of agreed procedures about handling
medication
Avii TC 3.3 Explain why it is important for emergency first aid tasks only to
be carried out by qualified first aider.
TC 5.3 Explain why it is important for moving and handling tasks to be
TC 6.1 carried out following specialist training
TC 10.3 Explain why medication must only be handled following
specialist training
Bi TC 1.1 Identify legislation relating to general health and safety in a
DIP 1.1 health or social care work setting

TC 5.1 Identify legislation that relates to moving and handling.

DIP 5.1
Bii TC 11.1 Identify food standards relevant to a social care setting.
Biii TC 1.3 Outline the main health and safety responsibilities of:
DIP 1.3 The social care worker
The employer or manager
Individuals
Biv TC 1.2 Describe the main points of the health and safety policies and
DIP 1.2 procedures agreed with the employer
Bv TC 1.4 Identify tasks relating to health and safety that should not be
DIP 1.4 carried out without special training
Bvi TC 1.5 Explain and describe how to access additional support and
DIP 1.5 information relating to health and safety
Ci TC 2.1 Define what is meant by hazard and risk.

Ciii TC 2.3 Explain how and when to report potential health and
DIP 2.2 safety risks that have been identified
Civ TC 2.4 Describe and explain how risk assessment can help address
DIP 2.3 dilemmas between an individuals rights and health and safety
concerns.
Cv TC 2.2 Describe how to use a health and safety risk assessment
Di TC 7.1 Identify hazardous substances that may be found in the social

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care setting.
Dii TC 7.2 Describe safe practices for:
DIP 6.2 Storing hazardous substances
Using hazardous substances
Disposing of hazardous substances
Diii TC 11.3 Identify common hazards when handling and storing food.
Div TC 11.2 Explain how to:
Store food
Maximise hygiene when handling food
Dispose of food

Dv TC 9.1 Identify common signs and indicators of stress.

DIP 9.1
Dvi TC 9.2 Identify circumstances that tend to trigger own stress.
DIP 9.2
Dvii TC 9.3 Describe ways to manage stress.
DIP 9.3
Ei TC 4.1 List routes by which an infection can get into the body.
Eii TC 4.2 Describe ways in which own health or hygiene might pose a risk
to an individual or to others at work.
Eiii TC 4.3 Explain the most thorough method for hand washing.
Eiv TC 4.4 Describe when to use different types of personal protective
equipment.
Ev- TC 8.1 Outline procedures to be followed in the social care
Eix setting to prevent:
Fire
Gas leak
Floods
Intruding
Security breach
TC 8.2 Outline procedures to be followed in the social care
DIP 7.2 setting in the event of:
Fire
Gas leak
Floods
Intruding
Security breach
DIP 2.1 Explain why it is important to assess health and safety
hazards posed by the work setting or by particular
activities

DIP 5.2 Explain principles for moving and handling equipment and other
objects safely

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DIP 7.1 Describe practices that prevent fires from:
starting
spreading
DIP 7.3 Explain the importance of maintaining clear evacuation routes
at all
times.
DIP 8.3 Explain the importance of ensuring that others are aware of
own whereabouts.
FEEDBACK

Learner Name_______________
Learner Signature_____________Date_________

Assessor Name______________
Assessor Signature____________Date_________

IQA Name (If sampled)__________________

IQA Signature_________________Date_________

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