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Care Certificate Workbook

Fluids and Nutrition

8



2

This workbook belongs to….

Name:

Organisation:

Place of Work:

Manager:

Start Date:

8

End Date:



3

Contents

Understand the principles of hydration, nutrition

and food safety

a) Describe the importance of food safety, including hygiene, in the preparation and handling of food

b) Explain the importance of good nutrition and hydration in maintaining health and wellbeing

c) List signs and symptoms of poor nutrition and hydration

d) Explain how to promote adequate nutrition and hydration

Support individuals to have access to fluids in accordance with their plan of care

a) Check that drinks are within reach of those that have restrictions on their movements / mobility

b) Check that drinks are refreshed on a regular basis

c) Check that individuals are offered drinks in accordance with

their plan of care

d) Support and encourage individuals to drink in accordance with

their plan of care

e) Know how to report any concerns to the relevant person

8

8.1

8.2



4

Support individuals to have access to food and nutrition in accordance with their plan of care

a) Check that any nutritional products are within reach of those that have restrictions on their movements / mobility

b) Check food is provided at the appropriate temperature and in accordance with the plan of care i.e. the individual is able to eat it

c) Check that appropriate utensils are available to enable the individual to meet their nutritional needs as independently as possible

d) Support and encourage individuals to eat in accordance with

their plan of care

e) Know how to report any concerns to the relevant person

8.3



5

How to use this workbook

Do you need this workbook?

You need to do all 15 Care Certificate Standards. This workbook is designed to

support you to learn about Standard 8. Your manager is responsible for checking

your knowledge, understanding and competence in your specific workplace(s).

If you already have a good level of knowledge and experience, you could take

an assessment instead and only do sections of the workbook (or sections of our

eLearning) that you need to. Your knowledge would be recorded and you can

build an evidence portfolio. This will save you and your manager a lot of time.

Your organisation may have free or funded access to our assessment system.

Check with your manager before you start this workbook. More information can

be found at http://ageuktraining.carecertificate.co.uk/.

The following symbols refer to actions you should take to achieve the outcomes.

There is also an action checklist at the end of this workbook.

Reference “Manager”

We refer to “manager” through the workbook. This may mean something

different in your role, for example: supervisor, line manager, coach, buddy,

mentor, employer or assessor. This is the person responsible for checking you are

competent and confident to work.

8 8

Ask…

LOCATE

DISCUSS

THINK

DEMONSTRATE



6

Understand the principles of hydration, nutrition and

food safety

8.1



7

Describe the importance of food safety, including hygiene, in the preparation and handling of food

Your role may require you to be involved in food preparation and to do this you

will need to have a good understanding of the principles of safe food handling.

The law requires people who handle food to be supervised and instructed

and/or trained in food safety and hygiene matters appropriate to their work

activity. There are two levels relating to safe food handling, these are:

Food Safety – for people preparing

drinks and snacks, for example, cups of tea,

hot chocolate, making a sandwich or serving

a piece of cake or fruit. Level 1 Food Safety

training supports people to do these things

properly and safely.

Food Hygiene – for people

preparing and serving meals.

Managers are responsible for

ensuring that employees comply

with the food safety management

procedures implemented within

their organisation.

8.1a



8

Safe food handling can be broken down into four key areas: cleaning, cooking,

chilling and cross contamination.

Cleaning

Effective cleaning is essential to get rid of harmful bacteria in the

kitchen and to stop the bacteria from spreading. Often bacteria can

collect in places that you might not expect. Anything that is touched

by food or people’s hands could be covered in bacteria.

Fridge / freezer handles

Tap handles

Work surfaces

Chopping boards

Bin lids

Can openers

In many food businesses the bacteria hotspots are…



9

Cooking

Thorough cooking is very

important because it kills harmful

bacteria in food. Bacteria survives

in food when it is not cooked

properly and can make the

individuals you support unwell.

Simple procedures like you would

use at home can help to ensure

food is safely cooked.

Only serve properly cooked food

Serve food straight after it has been cooked or reheated

Inspect the food you are serving

Make sure food is piping hot all the way through and that meat juices run clear



10

Chilling

Some food needs to be kept

chilled to maintain its shelf life,

for example food with a ‘use by’

date, food that you have cooked

and will not serve immediately

or other ready-to-eat food such

as prepared salads.

If food is not properly chilled,

bacteria can grow and make

people unwell. Freezers need

to be -18°C or below and fridges

need to be kept below 5°C.

These temperatures need to be

checked regularly.



11

Cross-Contamination

Cross-contamination is when bacteria

spreads between food, surfaces or

equipment. It's most likely to happen when:

• Raw food touches (or drips onto) other food

• Raw food touches (or drips onto)

equipment or surfaces • People touch raw food with their hands

If raw meat drips onto a cake in the fridge,

bacteria will spread from the meat to the

cake.

If you cut raw meat on a chopping

board, bacteria will spread from the

meat to the board and knife.

If you then use the same board and knife

(without washing them thoroughly) to chop a cucumber for example,

the bacteria will spread from the board and knife to the cucumber.

If you touch raw food and do not wash your hands

thoroughly, you can spread bacteria to other things

you touch. By avoiding cross-contamination, you

can stop bacteria spreading.

If bacteria enters the body, it can multiply and

cause infections and illness.



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What you need to know…

Keep raw and ready-to-eat foods seperate and store

correctly

Clean surfaces and equipment in hot soapy water or in a dishwasher

before you start to prepare food and after they have

been used

Wash your hands thoroughly after

touching raw food

Cover cuts and boils

Wear protective clothing

Cover hair and remove jewellery

Use separate utensils for raw and cooked food

Wash raw meat, vegetables, fruit

and rice

Let your manager know when you are

unwell



13

If food is prepared and stored in ways that contamination is prevented, the risk

of illness and food hazards are reduced.

Food hazards can be:

Physical for example: objects found in food that

can be harmful such as bones or bits of packaging.

Chemical for example: pesticides, weedkillers or

cleaning chemicals that could be harmful if eaten

such as cleaning products sprayed onto prepared

foods or fruit and vegetables not being washed

before preparation.

Allergenic for example: individuals who may have

extreme reactions if they come into contact or eat

certain food products such as nuts, shellfish, milk

or gluten.

Bacterial for example pathogenic micro-

organisms in food e.g. harmful germs

(Previously covered above in cross-contamination)



14

The EU Food Information for Consumers Regulation

came into force on 13 December 2014. It requires

food businesses to provide allergy information on

unpackaged food sold in the UK; for example

catering outlets, deli counters, bakeries and

sandwich bars. This regulation also applies to health

and care providers.

If a food contains 1 of the 14 allergenic substances,

it must legally provide a warning. This also applies

to pre-packed and non-prepacked foods.

https://www.food.gov.uk/business-

industry/allergy-guide

Anaphylactic shock can develop quickly if a person consumes a substance

which they are allergic too. Anaphylaxis is a severe, potentially life-threatening

allergic reaction. Symptoms can include itchy skin or a raised, red skin rash;

swollen eyes, lips hands and feet; difficulty breathing due to swelling of the

mouth, throat or tongue; wheezing; abdominal pain, nausea and vomiting;

collapse and unconsciousness.

http://www.nhs.uk/conditions/Anaphylaxis/Pages/Introduction.aspx

If somebody is experiencing symptoms of anaphylaxis, you should use an

adrenaline injector if one is available, otherwise dial 999.

https://www.food.gov.uk/business-industry/allergy-guide

https://www.food.gov.uk/business-industry/allergy-guide

http://www.nhs.uk/conditions/Anaphylaxis/Pages/Introduction.aspx



15

Explain the importance of good nutrition and hydration in

maintaining health and wellbeing

Food and drink provide us with the nutrients that our bodies need to work

properly. Good nutrition and hydration help us stay healthy. Our diets should

include the correct balance of the following:

The main form of energy for your body is carbohydrates.

Carbohydrates are broken down into individual glucose,

fructose or galactose units.

Your digestive system changes

carbohydrates into glucose (blood sugar) and uses this

sugar for energy. This energy is needed to keep the heart

beating, maintain breathing, keep blood circulating and

for the production of hormones and enzymes and new

tissues.

Starchy foods are our main source of carbohydrate, and

play an important role in a healthy diet. Starchy foods

include potatoes, bread, cereals, rice and pasta.

8.1b

Carbohydrates



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Protein in the food you eat is

broken down into individual

amino acids. Your body uses the

amino acids to build and repair

the various parts of your body.

Your muscles contain lots of

protein and you need to replenish

that protein through your diet.

Your body also needs protein for

components of your immune

system, hormones, nervous

system, and organs.

Animal proteins contain all the essential amino acids. This

type of protein is found in: meat, poultry, fish, eggs and

dairy products.

Plant protein contains many amino acids, but no single

source contains all of the essential amino acids. This type

of protein is found in: peas, green beans, cereals, beans,

pulses, grains, nuts, seeds, soya products, vegetable protein

foods, such as Quorn.

Protein



17

Another raw material your body needs

is calcium. Calcium has several

functions in your body but is best

known as the mineral that is stored in

your bones and teeth.

You need calcium in your diet to keep your bones and

teeth strong.

Other good sources of calcium include: green leafy

vegetables, soya beans, tofu, soya drinks with added

calcium, nuts, bread, fish such as sardines and pilchards.

Use semi-skimmed, 1% fat or skimmed milk, as well as

lower-fat hard cheeses or cottage cheese, and lower-fat

yoghurt.

Calcium



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Fats (and sugar) are sources of energy for the

body, although if too much is eaten, it can

result in weight gain and increase the risk of

type 2 diabetes, certain cancers, heart

disease and stroke.

Saturated fat (found in cheese, sausages, butter, cakes,

biscuits etc.) can raise cholesterol, however, unsaturated

fats (oily fish, nuts and seeds, avocados, olive oils and

vegetable oils) can help to lower cholesterol and provide us

with the essential fatty acids needed to help us stay healthy.

Fibre promotes a healthy bowel and helps to remove waste

products from the body.

Fruit, vegetables, wholemeal bread,

nuts and seeds are all high in fibre.

Fibre



19

Other good sources of calcium include: green leafy vegetables, soya

beans, tofu, soya drinks with added calcium, nuts, bread, fish – such as

sardines and pilchards.

Fruit and veg supply vitamins and minerals that are just as

important as carbohydrates, protein and fats. Vitamins and

minerals help chemical reactions in the body happen a lot

faster.

Vitamin B helps your body burn carbohydrates for

energy

• Vitamin A is needed for vision

• Zinc is involved in many

metabolic processes

• Vitamin C helps keep connective tissue strong and

your immune system functioning

A healthy, balanced diet will provide you with lots of

vitamin and minerals. Vitamins are needed to help

maintain an effective immune system and blood clotting.

Antioxidants usually found in fruit and vegetables help

protect your body from the damage that comes from the

sun, pollution, smoke, and poor dietary choices.

Fruits and Vegetables



20

Water is the best fluid to rehydrate the body. Drinks such as fruit juices,

milk, tea and coffee (in moderation) and low sugar drinks count as fluid.

Some individuals will need to have their fluid intake monitored.

Information on fluid requirements should be found in their care and support

plan. Medical conditions, such as certain types of heart condition or kidney

disease will require individuals to drink less.

Alcohol is a diuretic (makes you urinate

more). You should try to drink plenty of

water when you have been drinking alcohol.

The headache associated with a hangover

indicates that your body is dehydrated!

Drinking water is very important for good health. Your body is

estimated to be about 60 to 70% water. Your body needs

water to regulate body temperature and to provide the

means for nutrients to travel to all your organs. Water also

transports oxygen to your cells, removes waste, and protects

your joints and organs.

‘The European Food Safety Authority recommends that

women should drink about 1.6 litres of fluid and men should

drink about 2.0 litres of fluid per day. That's about eight

glasses of 200ml each for a woman, and 10 glasses of 200ml

each for a man’. Source: NHS Choices.

Hydration



21

Some groups of people are more likely to be affected by poor nutrition and

hydration than others. A weakened immune system can result in more severe

symptoms with less exposure.

Examples include:

• Frail and elderly people: can arise from physical and psychological frailty

and being less effective in recognising contaminated food

• Children and young adults: immunity develops during development

• Pregnant and breastfeeding women: childbearing and breastfeeding uses

up a lot of the body’s iron and zinc which are important for immunity

• Poverty: those living on a low income cannot afford a healthy diet

• People in hospital: illness and some medication weakens immune system

• People in prison: exposure to infectious diseases like tuberculosis and

hepatitis C



22

List signs and symptoms of poor nutrition and hydration

Poor diet and nutrition are recognised as major contributory risk factors for

ill-health and premature death.

The Government recommends an intake of at least five portions of fruit or

vegetables per person per day to help reduce the risk of some cancers, heart

disease and many other chronic conditions. This is a minimum.

A well balanced diet can improve an individual’s physical and mental wellbeing.

8.1c



23

Insomina

Dry skin and hair

Constipation

Digestive problems

Lack of concentration

Blurred vision

Immune impairment

Bad breath / teeth

Increase in falls

Dry skin and hair

Tiredness / Lack of energy

Gaining or losing weight

Changes in behaviour

Depression

Poor nutrition can result in a variety of symptoms and conditions such as:

Signs of Dehydration - You lose water through

urination, respiration, and by sweating. If you are very

active, you lose more water than if you are sedentary.

Diuretics such as caffeine, medication and alcohol result in

the body producing increased amounts of urine and not

absorbing water properly. Any diuretic substance can

result in dehydration.



24

Urinary Tract infections

Kidney stones and infections

Poor wound healing

Headaches / dizziness

Tiredness

Constipation

Joint and muscle pains

Dry mouth and lips

Lower back pain

Passing small amounts of urine

Feeling weak

Symptoms of mild dehydration include:

Ongoing dehydration can lead to:



25

In addition, urine may have a strong odour, along with a

yellow or amber colour. This indicates that a person may

not be getting enough water. Alternatively, the colour of

urine could be determined by vitamins an individual is

taking and not necessarily because they are dehydrated.

Riboflavin, a B vitamin, will make your urine bright yellow.

Thirst is an obvious sign of dehydration, in fact, you need

water long before you feel thirsty.

If dehydration is left untreated, it can become severe.

Severe dehydration is a medical emergency and requires immediate medical attention.



26

Explain how to promote adequate nutrition and hydration

You can help the individuals you support by making sure you know about good

nutrition and hydration. You can share your knowledge with individuals and give

encouragement about how good nutrition and hydration will support them to

live as healthily as possible.

Dietary habits are the decisions an individual makes when choosing what foods

to eat. Although humans are omnivores, some cultures hold different food

preferences and some food taboos. Proper nutrition requires the proper

ingestion and equally important, the absorption of vitamins, minerals, and food

energy in the form of carbohydrates, proteins, and fats.

8.1d



27

The eatwell plate defines the government’s advice on a healthy, balanced

diet. It is a visual representation of how different foods contribute towards a

healthy, balanced diet. It highlights the different types of food that make up our

diet, and shows the proportions we should eat them in.

The largest portion on the plate should be fruit and vegetables. Carbohydrates,

such as wholegrain and fibre rich bread, rice, potatoes and pasta make up the

second largest portion on the plate. Protein such as meat, fish, green beans and

cereals should make up some of the plate. Calcium (from both dairy and non-

dairy products) should make up the some of the plate. Foods high in fat and/or

sugar should make up the smallest portion of the plate.

https://www.gov.uk/government/publications/the-eatwell-plate-how-to-use-it-in-promotional-material/the-eatwell-plate-how-to-use-it-in-promotional-material



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Poor diet and physical inactivity are major contributors to obesity.

There are serious health and economic consequences associated with obesity

which can lead to heart disease, diabetes and other serious health conditions.

The word ‘diet’ is often used to describe an eating plan that is intended to aid

weight loss. However, diet really refers to the food that a person eats during the

course of a day or a week. The more balanced and nutritious your diet is, the

healthier you can expect to be.



29

A balanced diet - Means eating the right amount of food from all the food

groups. No single food contains everything the body needs, so it is important

that your diet is varied. Eating a balanced diet can:

Hydration - Water is the best source for your daily

fluid needs. Other good drinks, herbal teas, and fruit

and vegetable juices.

Soft drinks will also count toward your daily total of fluid, just

remember that sugar sweetened soft drinks and fruit juices add

extra calories to you daily diet that you do not need.

Increase your life expectancy by keeping your heart and body

healthy

Prevent many long-term illnesses

Help maintain a healthy body

weight



30

Support individuals to have access to fluids in accordance with their plan of care

8.2



31

Check that drinks are within reach of those that have restrictions on their movements / mobility

If a person has restricted movement or mobility, would it make sense to put their

drink out of reach?!

Each individual will have different

needs, preferences and abilities. It is

best practice to read their support plan

to be able to meet these needs.

If an individual has difficulty raising their

left arm but their right arm is fully able,

it would make sense to place their drink

nearer their right arm.

Ask the individual where they would like their

drink and check that they are able to reach it.

Imagine the frustration of being thirsty and

able to see your drink but not be able to

reach it.

8.2a



32

Check that drinks are refreshed on a regular basis

It is important to refresh drinks regularly. If an individual uses a water jug, make

sure it is adequately cleaned and refreshed, usually at least twice daily. All water

jugs should have lids.

It is best practice to inform the individual if you have refreshed their glass or jug

and tell them where you have placed it. Make sure it is placed within easy reach.

People should have access to clean drinking water 24

hours a day. Some people may only drink fresh water,

others may prefer fruit juices, cold milk etc. Find out

what the individual likes and work with them to ensure

their hydration needs are met.

8.2b

THINK – Read the individuals’ care plan! Some individual may have a fluid restriction and should NOT be given a jug of water, or frequent fresh drinks



33

Check that individuals are offered drinks in accordance with their plan of care

It is always best practice to read a person’s care

plan first. A person might get quite frustrated

that every time they have a cup of tea, they

have to explain to the worker that ‘they like it

strong, with milk and two sugars’.

The care plan will tell you if the person needs assistance to drink; if the

consistency of the fluid needs to be adjusted; if they need prompting or

encouragement to drink; if they have difficulty drinking or swallowing; if they

need a straw or adapted cup to drink etc.

8.2c

You need to record in the care plan what

an individual has had to drink, how much

and the time(s). This is essential if their fluid

intake is being monitored but also it stops

worker’s assuming that the person is not

thirsty or has already had a drink. This helps

to prevent dehydration and maintain

physical wellbeing.

RECORD



34

If the weather is hot or the person has been

exercising, their fluid intake should be increased. You

need more water when your body temperature

rises. Drinking water helps replenish the fluids lost by

excessive sweating.



35

Support and encourage individuals to drink in accordance with their plan of care

Some individuals may struggle to

remember to drink or do not

recognise when they are thirsty.

They need prompts and reminders

to drink to prevent dehydration.

Particular illnesses and conditions such as diabetes and the health needs of the

individual depends on sufficient amounts of food and drink. Record all food and

drink intake in the individual’s care plan. Other factors which will be documented

in the care plan and can impact a person’s food and drink include; religious,

cultural, social, psychological and spiritual needs of the individuals. Dietary

requirements include meals, snacks, hot drinks and cold drinks.

8.2d

Ask…

Some individuals will like to drink

alcohol. You will need to ask your

manager about your organisation’s

agreed ways of working on alcohol

consumption. This may vary from

person to person and between

different work settings



36

Concerns could include: A person…

• Regularly refuses to drink

• Is always thirsty despite drinking plenty of fluids

• Has dark coloured urine

• Frequently needs to urinate

• Is experiencing difficulty swallowing

• Is struggling with their cup / drinking vessel

• Regularly leaves their drinks untouched

Reporting concerns will help protect the individual’s wellbeing and

is part of your duty of care.

Report

Know how to report any concerns to the relevant person

This could include:

Senior member of staff

Carer

Family member

8.2e



37

Support individuals to have access to food and nutrition in accordance with their plan of care

8.3



38

Check that any nutritional products are within reach of those that have restrictions on their movements / mobility

Each individual will have different needs, preferences and abilities. It is best

practice to read their care plan to be able to meet these needs. The care plan

will also highlight any food allergies and what food needs to be avoided.

Placing nutritional products within reach of those who have restricted

movement or mobility will support an individual but also making sure that they

have the correct utensils to consume the product also needs to be taken into

account.

Examples of poor practice…

Before leaving the individual, ask them if they have everything they need.

8.3a

Placing a yogurt within reach but without a spoon

Giving a person an orange but they are unable to

peel it

Placing a sandwich in a container that the person is

unable to open



39

Check that food is provided at the appropriate temperature and in accordance with the plan of care i.e. the individual is able to eat it

Food needs to be at the appropriate temperature, not only to meet the needs

of the individual but to meet food hygiene regulations (as discussed in Outcome

8.1a: cooking, chilling, and defrosting foods) to help prevent foodborne illness.

Everybody has different likes and dislikes and it is important to establish these.

For example: some people will like their salads cold from the fridge whereas

others might prefer salad that has sat at room temperature for a while.

Some food needs to be kept hot, some

in a fridge and others can be stored at

room temperature. Poor or inadequate

temperature control of food is the main

cause of food poisoning.

8.3b



40

Here are some guidelines…

Keep preparation time to an absolute minimum

After preparation, immediately either cook food, or return it to refrigeration below 8°C

Cook food from its 'fresh condition' and serve hot as quickly as possible

Do Do not re-heat food more than once

Do not keep food in the danger zone (between 5°C-63°C)

Don't



41

Food also needs to be presented correctly to support and encourage the individual to eat it.

This includes some of the following:

Presentable (we eat with our eyes too!)

An appropriate temperature in line with individual preference / the care plan

Food temperature that is in accordance food safety

The correct consistency

Food is cut up (in accordance with the care plan)

Serve on an appropriate plate / bowl (some individuals may need high edge plates)

Food needs to meet nutritional needs

Serve food the individual likes

Fortified as instructed by a dietician (Fortified means adding extra nutrients to food or food products)

Further information can be found on NHS Choices:

http://www.nhs.uk/Livewell/homehygiene/Pages/Homehygienehub.aspx





42

Check that appropriate utensils are available to enable the individual to meet their nutritional needs as independently as possible

Appropriate utensils enable individuals to eat and drink as independently as

possible. Assessing a person’s needs and abilities can help you work out ways

of using adapting utensils to support the individual. An Occupational Therapist

may be able to help you with this.

Specially designed utensils, plates, bowls and cups can make a world of

difference to individuals of all ages and with various needs. Non-slip mats can

be used to stop plates from moving around while people are cutting food.

8.3c

Cutlery…

Can be adapted in shape,

handle grip, angle, and

with straps and holders.

Plates and bowls…

Can be adapted in shape, edge

heights, suction base grips,

compartments and size. Bowls can also

be insulated to keep food hot if the

individual needs longer to eat.



43

Supporting a person to be independent helps maintain their self-esteem and

emotional and spiritual wellbeing. Independence makes people feel in control

of their lives and gives them a sense of self-worth. This is covered in Standard 5

Person Centred Support.

Cups and mugs…

Can be adapted with handles, grips,

lids, beaker lips, straws, holders,

insulation, shape, height and width.

If a person you support wears

dentures…

Make sure that they fit well and

are available as and when the

individual needs them and

prefers to wear them. Technology such as

clocks or reminder

messages can help

people know when it is

time to eat or drink.



44

Make eating part of a routine

Make portion sizes smaller / bigger

Be creative with ingredients

Food for the eyes / presentation

Identify personal tastes and cultural upbringing

Use a feeding approach that the individual is

comfortable with

Create a suitable eating environment

Support and encourage individuals to eat in accordance with their plan of care

Some individuals will need support and encouragement to eat. Individuals with

memory impairments, emotional upset or are feeling unwell may need prompts

and guidance on when to eat and how much. The individual’s care plan will

provide guidelines on their food and nutritional needs.

8.3d



45

Food allergies

Medication requirements / implications on food

Correctly fitting dentures

Consistency of food

Physical requirements / restrictions

Fluctuating appetites / moods

Sensory impairments (visual, smell, taste)



46

If you have any concerns, it is important that you raise them with

the appropriate person. You may have noticed that a person you

support is eating very little or eating too much. You may have

noticed that a person has lost or gained weight recently. A person

may be struggling to chew or swallow food and drink. Any changes

in person’s usual food and nutrition consumption needs to be

reported. These changes could be due their physical wellbeing,

their emotional wellbeing, a change in medication etc. and should

be looked into.

It is your duty of care to support individuals to meet their fluid and

nutritional needs.

Report

Know how to report any concerns to the relevant person

This could include:

Senior member of staff

Carer

Family member

8.3e



47

Your checklist….

Outcome Symbol Description Tick

8.2b

THINK – Read the individuals’ care

plan! Some individual may have a

fluid restriction and should NOT be

given a jug of water, or frequent

fresh drinks.

Some individuals will like to drink

alcohol. You will need to ask your

manager about your organisation’s

agreed ways of working on alcohol

consumption. This may vary from

person to person and between

different work settings.

8.2d Ask…



48

Well done! You have completed this workbook. What’s next…..

An essential part of the Care Certificate is to assess, evidence and record what

you have learnt. You may be entitled to use our assessment and evidence

recording system. Your manager is responsible for supporting you with this,

observing your practice and ensuring you are competent in your workplace, with

the people you support.

Checking your knowledge, competence and practice will be a regular part of your

ongoing Continuous Professional Development.

By taking an assessment first, you may find you already have some, most, or

all of the knowledge required and you can save time by avoiding repeating

subjects and courses unnecessarily.

More information about our resources can be found at

http://ageuktraining.carecertificate.co.uk/.

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cannot guarantee completeness or accuracy for all work settings. If you download an electronic

version from our website, these will be kept updated as appropriate. We are not responsible for

keeping any versions you have previously downloaded and amended up to date.

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care certificate workbook - the grey matter group...

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