Infection prevention and control

Course details

The purpose of this award is to equip the learner with the relevant knowledge skills and competence to prevent and control infection within the health services area and food related services i.e retailing, catering and manufacturing. This part-time, single programme module, successful completion of which leads to QQI Level 5 component 5N3734 QQI Level 5 Major Award 5M4339. The course initially outlines the basic principles of infection control, its history and importance in both in candidate's vocational and personal lives. The next phase is to look at the various types of micro organisms, how they grow and spread through the chain of infection. The key role of standard precautions and additional precautions for blood and air borne diseases. Practical exercises such as hand washing and spillage management are demonstrated in class. The concept and the management of healthcare accquired infections and the precautions needed to mimimise risks are outlined in depth. In maximising the prevention of infection the role of health management teams and the importance of the participant in these teams are emphasized.

Course Content

• Explain the basic principles of infection and the application of standard precautions in relation to infection control, to include the significance of an Area of Infection Control
• Discuss the importance of infection prevention and control in the healthcare area, in providing a healthy environment for patients, staff and visitors
• Summarise the various types of micro organisms, the elements required for the growth, spread and subsequent infection process, to include direct and indirect contact, knowledge of the chain of infection and the need for vigilance and safe practice at all times
• Analyse the predisposing factors to the development of healthcare-acquired infections to include contact precautions, respiratory precautions and enteric precautions
• Discuss the role and functions of the local infection control team members, to include local policy in relation to dress, staff health and travel associated infections
• Investigate the terms cleaning, disinfection and sterilisation to include cleaning standards, procedures and frequencies while paying special attention to decontamination of equipment, including patient care equipment
• Identify the main blood borne viruses which pose a threat and the methods that prevent the spread of infections
• Examine the role of antibiotics and the importance of correct and safe antibiotic use to avoid antibiotic resistance
• Differentiate between social hand hygiene, antiseptic hand hygiene and surgical hand hygiene to include the correct use of alcohol hand gels and the need for good personal skin care and efficient hand washing
• Implement the local terminal cleaning procedure in a range of settings, such as an isolation room, single use items and outbreak management
• Apply appropriate management of blood and body fluid spillages, to include policies for dealing with clean and soiled linen, the disposal of sharps and the correct management following inoculation, injury or accidental exposure to blood and body fluids.

Entry requirements: Leaving Certificate or relevant qualifications and/or relevant life and work experiences. Participants must speak and work in English at a standard appropriate to the course content, 100% attendance.

Assessment:

• Learner Record
• Skill Demonstration
• Workbook Examination

Protection for learners:NCU Training is one of only seven fully bonded and insured ICPA (Irish Course Providers Association) member training providers in Ireland. If you train with us your course is fully insured for refund of all fees in case of disruptions. *This is only available on courses of three months in Duration

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