CHCECE031 - Support children’s health, safety and wellbeing

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each unit’s learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:
• follow all hygiene, health and safety procedures on three different occasions for each of the following:
• support a child to wash their hands
• support one or more children during mealtimes
• support a child with toileting
• support a child with dressing or undressing
• support a child to have their individual sleep needs met
• demonstrate the principles of active supervision to supervise one group of children for a complete activity or play period, according to service procedures
• respond appropriately to three situations where health or safety of children may be compromised
• perform the activities outlined in the performance criteria of this unit during a period of at least 160 hours of work in a regulated children’s education and care service in Australia.

Students will also be expected to demonstrate the following knowledge:
• requirements of the National Quality Standard and related regulations and laws applicable to this unit including:
• children’s health and safety
• service standards, policies and procedures for children’s health and safety
• communication about health and safety:
• how to communicate with families and children – the types of information typically given and requested:
• allergies
• information regarding long-term medical conditions
• information regarding short-term medical needs
• information in health management plans
• confidentiality and privacy requirements
• other restrictions around the sharing of information
• service procedures for communicating information
• health and safety issues associated with the care of children, how these are managed and how to assess for risks and hazards:
• clothing safety and suitability
• hygiene:
• meaning of airborne, food-borne and infectious diseases, and ways that individuals can transfer and spread these in children’s education and care settings
• personal hygiene
• importance of service cleanliness
• food safety:
• storage
• preparation
• cooking, reheating and thawing
• service
• personal health:
• asthma and anaphylaxis
• childhood obesity
• common childhood medical conditions and their signs, symptoms and characteristics and associated risk management requirements
• food allergies and high-risk foods
• long term medical conditions
• procedures and specifications around administration of medication
• nutrition and its role in healthy lifestyle
• oral health and its impact on general health:
• causes of tooth decay
• signs of tooth decay
• importance of adequate and appropriate physical activity
• situations requiring the exclusion of children as per service policies and procedures
• supervision requirements, different supervision levels, and influencing factors
• principles of active supervision:
• awareness of environment
• positioning
• interaction with children and adults
• scanning and listening
• awareness of group and individual dynamics
• common childhood hazards
• toys and equipment
• recommendations for physical activity for birth to 5-year-olds and 5 to 12-year-olds in the National Physical Activity and Sedentary Behaviour Guidelines for Australians and Australian 24-Hour Movement Guidelines for the Early Years (Birth to 5 years)
• sleep and rest:
• children’s individual requirements
• features of environments that promote rest and sleep
• types of restful play activities for those who do not sleep
• recommendations for children’s healthy eating as detailed in the following National Health and Medical Research Council sources or their successors:
• Australian Dietary Guidelines
• Australian Guide to Healthy Eating
• how to interpret food labels and identify nutrition content and ingredients of concern that may contribute to poor nutrition
• features of common types of individual dietary needs and preferences arising from the following, and the implications of not adhering to these:
• culture
• health
• religion
• family belief systems
• principles of infection control:
• causes of infection
• how infections are spread
• methods used to prevent infection:
• handwashing hygiene
• personal protective equipment (PPE)
• immunisation
• safely dealing with spills
• cleaning and infection control procedures for:
• equipment:
• change mats
• prams or strollers
• utensils and crockery
• equipment storage areas
• toileting areas
• furnishings:
• soft
• bedding
• cushions
• hard:
• cots
• tables and chairs
• high chairs
• change tables
• resources:
• toys
• art and craft supplies.