1. Discuss the established guidelines for the prevention and control of infection, including those for:
Personal and hand hygiene:
How to hand wash
How to hand rub
Pre-surgical hand preparation
Clinical moments when hand hygiene should be performed with soap and water rather than alcohol-based hand rub
Non-clinical moments for hand hygiene hand care, including guidelines on maintaining intact skin, fingernails and jewellery/watches
Use and scope of personal protective equipment guidelines for:
Glove use
Wearing gowns and waterproof aprons
Wearing masks
Wearing protective glasses
Surface cleaning:
Cleaning procedures and their specified times
Routine surface cleaning
Managing a blood or body fluid spill
Sharps handling and disposal techniques
Reprocessing procedures for equipment
5
Types of additional precautions and their relevance to particular areas of work or client groups
6.
Types of hazards in the work environment and associated risks and control measures
7.
Identify the chain of infection.
8.
Basis of infection, including:
a. Bacteria and bacterial spores
b. Difference between harmless microorganisms and pathogens
c. Difference between colonisation, infection and disease
d. Fungi
e. Viruses
9.
Key modes of disease transmission – contact, airborne and droplet:
a. Paths of transmission including direct contact, aerosols and penetrating injuries
b. Risk of acquisition
c. Sources of infecting microorganisms including persons who are carriers, in the incubation phase of the disease or those who are acutely ill.
10.
What factors increase the susceptibility to infection?
