1

Infection Control and

PreventionLevel 2 Award

Advantage Accreditation / Version No. R.8.1.K

Main

Headline

Here

Fire Alarms

WC

Housekeeping

Refreshment

Mobile Phones

Fire Exits

Aim

To provide information in

order to minimise, prevent

and control the spread of

infection

01Identify the legislation and

local and national policies

associated with infection control

Describe employer and

employee responsibilities

Explain the causes of infection,

and the methods of control

Explain safe practice, and the

use of PPE and personal hygiene

Learning Outcomes

02

03 04

Understand the principles of risk

assessment in infection control05

Sources / transmission of infection

Essential KnowledgeUnderstanding to manage risk

Assumption of risk

Personal hygiene practices

Food preparation Occupational exposure

Standards of cleanliness in the workplace

Dealing with body fluids

Handling needles and sharps

Dealing with infectious waste

Sources of help in different circumstances

Systemic Infection

A systemic infection and often the symptoms that it

causes, are spread throughout the systems of the body

Localised Infection

Localised means the infection is restricted to one area

only

Colonisation

The presence of an organism on our body, but without

causing illness

Infestation

The state of being invaded or overrun by pests or

parasites and also refers to the actual organisms living

on or within a host

Infection and Colonisation

01 Sneezing

Coughing

Sources:

02

01 Bacteria

02 Fungi

Causes:

03 Talking, kissing

Sexually transmitted04Contaminated food and water05

03 Viruses

04 Parasites

Tuberculosis (TB)

Bacteria need food, moisture, warmth and time to grow.

One bacterium divides into two in a process called binary fission.

Bacteria can be harmful, in which case they are often known as

‘germs’ or ‘pathogenic’

Tetanus

Whooping Cough

Gastro-enteritis

Food Poisoning

e.g. Salmonella, E-coli, Listeria

Urinary Tract Infection (UTI)

Septicaemia

Some diseases caused by bacteria:

Bacteria

Virus

HIV

Mumps

Measles

Hepatitis

Common cold

Virus enter cells of other living

beings and reproduce

Some diseases caused by viruses:

Fungi

Thrush

Ringworm

Athletes Foot

Fungi enter cells of other living

beings and reproduce

Some diseases caused by viruses:

An adequate food source

To

g

ro

w

an

d

mu

lt

ip

ly

,

th

ey

n

ee

d:

Warmth

Moisture

Time

Some need oxygen

Some need shielding from direct sunlight

G r o w t h o f M i c r o

O r g a n i s m s

Micro-organisms are

living things

Disease is caused by a micro-organism (bacteria, viruses, fungi, etc.) which may cause

impairment to health

A disease that is usually transmitted through person to person contact, shared use of

contaminated instruments / materials

c

C Diff - Clostridium Difficile - a spore forming bacteria

Infectious Diseases

Scabies - disease of the skin caused by a mite

MRSA - Methicillin-Resistant Staphylococcus Aureus – a bacterium that has developed

antibiotic resistance

Norovirus - main symptoms are diarrhoea and vomiting.

Some people also experience fever, headache, stomach cramps or aching limbs

HIV - Human Immunodeficiency Virus, leading to Acquired Immune Deficiency Syndrome -

AIDS

A Associated with contaminated food and water

Hepatitis

Can be found in blood and body fluids

Can be found in the blood and body fluids

B

C

Robust procedures

Up-to-date policies

Good and effective infection control measures and practices

Prevention of Healthcare

Associated Infections

Training, awareness and education

Good communication i.e. reporting and recording

Clean environment including equipment

01 Low immunity, or defective immunity

02 Long term antibiotic therapy

Poor hygiene

Proximity to others, equipment or laundry

Contact with body fluids

The very sick and those who have had surgery

03

04

05

06

07 The very young and the very old

Factors That

Increase

Infection

Routes of

Infection

Chain of

Infection

A pathogenic micro-organism that is capable of producing

infection and infectious disease

The way in which the infection leaves the reservoir

Chain of Infection

Area where an infectious agent may spread to cause disease

The means by which the infection is transferred from the

reservoir i.e. ‘direct’ / ‘indirect’ contact

A person that can be infected by a communicable disease

Chain of Infection

Area where an infectious agent may spread to cause disease

Methods of

Control

‘Standard Precautions’

Prevention of Infection:

Public Health England (PHE)

Health Protection Units (HPU)

Organisations involved in infection control:

Disease specific precautions

Immunisation

Screening

Risk assessment

Legislation

Management of Health and Safety at Work Regulations 1999

Health and Safety at Work Act 1974

Control of Substances Hazardous to Health - COSHH 2002

Food Hygiene (England) Regulations 2013

The Environmental Protection Regulations 2003

Health Protection Agency Act 2008

Hazardous Waste (England & Wales) (Amendment) Regulations 2016…(April 1st)

Reporting of Injuries, Diseases and Dangerous Occurrences - RIDDOR 2013

Health and Social Care Act 2008

Care Act 2014

That all staff receive training in ‘Standard Infection Control

Precautions’ on induction and ongoing

Employer Responsibility

That all staff have access to appropriate protective clothing - PPE

To ensure that all employees, have access to materials that will

allow effective hand hygiene to take place

Employee Responsibility:

Check the infection control risk assessment regularly

Use the appropriate protective clothing – PPE and

examine before use and report problems if

necessary i.e. quality of PPE

Apply ‘Standard Infection Control Precautions’

Cover breaks in skin with a waterproof dressing

Attend infection control training

Know their vaccination status

Report any incidents involving infection control

01The Health and Social Care Act 2008 sets out thelegal framework for the prevention and control of‘Healthcare Associated Infection - HCAI in the NHS

Organisations will have their own policies forprevention, detection and control of infection

Staff should check their local policies

Policies

02

03

The owner of a care home is responsible under health and

safety legislation for maintaining a safe environment.

Procedures for control of infection will form part of the

health and safety requirements.

The safe disposal of all waste is covered by legislation.

Responsibilities

Identify the hazards e.g. blood borne viruses, gastrointestinal viruses

Decide who might be harmed and how

Evaluate the risks and decide on precautions

Record the findings / communicate and implement them

Review the assessment and update if necessary

Risk Assessment

Group Activity

Group Activity

1 2

When should we ALWAYS

wash out hands?

What equipment is required

for effective hand hygiene?

Hand

Washing

One to three shots of alcohol gel

Alcohol Hand Cleaning

Visibly clean dry hands

Do not apply any water

Rub alcohol hand gel over the hands until

your skin feels dry

Not to be used with ‘Norovirus’ or diarrhoea

c

Training – on induction and ongoing

Safe Practice and Personal Safety

Posters and bulletins

Supervision

Follow guidelines

Correct equipment

Training

For effective cleaning:

Employers should provide:

It is essential for all staff to have high personal

hygiene standards themselves in order to be

able to support individuals with theirs

Standards of

Support Staff

Having a clean and respectableappearance is important andpromotes self-esteem

Standards

Hygiene and cleanliness is seenas a key indicator of standardswithin any care/support setting

A clean environment is essentialas good practice

Reduces risk to the supportedindividual

Standard

Precautions

Awareness

There are 4 key elements to ‘Standard Precautions’

Cleaning Hand

Washing

Protective

Barriers

PPE

Hand hygiene

Safe Practice and Personal Safety

Safe handling and disposal of sharps and waste

‘ S t a n d a r d P r e c a u t i o n s ’ I n c l u d e :

Managing blood and bodily fluids

Decontaminating equipment

Managing accidents

Training/education

Wearing rings other than wedding bands

Poor Practice

Painted nails and nail extensions

Failure to observe isolation precautions

No personal protective equipment

Poor cleaning of equipment

Failure to wash hands or changegloves/aprons between contact

Personal Protective Equipment - PPE is worn by staff, in addition to

their normal clothing, to protect both the patient and the health care

worker from the potential risks of transmission of infection.

The type of PPE worn, must suit the task e.g. gloves and aprons for

personal care

PPE

Organisations should have a written PPE policy

PPE

Gloves

Disposable aprons

Gowns

Full protective suits

Glasses

Boots/shoes

Masks

Is used for individuals who are infected with, or are colonized

by, infectious agents that require additional precautions

Is when an infection can be dealt with using existing resources

Infection Outbreaks and Incidents

Is where action requires greater resources and is likely to

disrupt the running of the home or hospital

Sharps

cSharps box is not overfull

Sharps

Lid fits properly

Follow organisational policies

Use a designated sharps bin:

Placed in a safe and suitable location

Label on box is completed

Always hold pointing downwards

DO NOT re-sheath sharp

Needle Stick Injuries:

Squeeze wound but do not suck

Clean under running water

Cover injury with waterproof dressing

Report and record injury immediately

Seek medical advice

Linen and

Laundry

Use appropriate laundry trolleys, baskets etc.

Linen and Laundry

Handle with care and wear PPE

Use specific ‘sluice’ bags for heavily soiled items

Do not place soiled linen on inappropriate

surfaces e.g. floor, bed etc.

A 65°temperature hold for a minimum of 10

minutes within the wash cycle or 71°for not less than 3 minutes

T h e n a t u r e o f l a u n d r y s o i l i n g d e p e n d s

o n t h e s o u r c e , i t m a y i n c l u d e b l o o d ,

s a l i v a , s w e a t , u r i n e , v o m i t a n d f a e c e s

Decontamination

Cleaning

Ensure individual’s dignity is respected when carrying out decontaminating of a

personal nature

Disinfection Sterilisation

The physical removal

of dirt and organic matter

Removal and destruction of

adequate numbers of potentially

harmful micro-organisms to allow

the item to be handled safely

The total destruction and removal

of all micro- organisms including

spores

01 Clean with substances as indicated in infection control policy

Ensure substances are diluted as per instructions

Body Fluid Spillages

02

03

04

05

Wear gloves and apron

Discard in clinical waste bags

Adhere to health and safety i.e. yellow boards

Waste

Segregation

Importance and Risks

Course

Assessment

What are the 3

stages of

decontamination?Cleaning, sterilizing and deep clean

Cleaning, disinfecting and sterlising

Disinfecting, keeping the area clean

and tidy and sterilising

Cleaning, disinfecting and hoovering

A

B

C

D

The best method to

prevent the spread of

infectious illness is

by…Being aware of safe practice

at all times

All of the above

Washing your hands correctly

when contaminated

Using hand sanitizer after

you sneeze

A

B

C

D

The correct method

of washing your

hands is to:With a wet wipe, disposing

of it correctly

Wet hands, lather with soap,

rinse in warm water, dry

thoroughly

Wet hands, rinse, dry

Wet hands with a damp,

soapy cloth

A

B

C

D

What does RIDDOR stand for?

Reporting of Injuries, Diseases and

Deliberate Occurrence Regulations

Removing of Injuries, Diseases and

Dangerous Occurrence Regulations

Reporting of Injuries, Diets and

Dangerous Occurrence Regulations

Reporting of Injuries, Diseases

and Dangerous Occurrence RegulationsA

B

C

D

How can Hepatitis B

be passed on?By sneezing, coughing and not

washing hands

Eating contaminated food

Using the same toilet as someone

with Hep. B

Through blood and bodily fluidsA

B

C

D

What are some

methods of safe

practice?Not follow infection control

policies

Correct hand washing and use of

PPE and follow all training

Wash hands when you have time

and report anyone who does not

do so

Only carry out safe practice when

the manager is on dutyA

B

C

D

When should we

clean up body fluids? When you have time

Promptly – as soon as it happens,

using correct equipment etc.

When someone has some time

We don’t need to bother as we

have domestic staff A

B

C

D

Under H&S

legislation the

employer has to…Provide inadequate training

Provide: specific policies, incl.

risk assessments, PPE, suitable

training

Not pass on information about

infection control

Provide refreshments such as

tea and coffeeA

B

C

D

Hazardous infectious

waste should be

disposed of into

which colour bin?

Yellow

Green

Blue

BlackA

B

C

D

What are the stages

of the ‘Chain of

Infection’? All of these

Infectious agent and reservoir

Means of transmission and

susceptible host

Portal of entry and exitA

B

C

D

If you have a sharps injury first you should…

Suck out the infection immediately

Panic and tell everyone what

has happened

Nothing because it is not that

serious

Make the wound bleed by

running under clean waterA

B

C

D

What are some

routes of infection?Breaks in the skin and nose

Ears and absorption through the

skin

All of the above

Eyes and mouthA

B

C

D

01Identify the legislation and

local and national policies

associated with infection control

Describe employer and

employee responsibilities

Explain the causes of infection,

and the methods of control

Explain safe practice, and the

use of PPE and personal hygiene

Learning Outcomes

02

03 04

Understand the principles of risk

assessment in infection control05

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