Infection Prevention & Control

Course details

Learning Outcomes:

•  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.
•  Summarise the various types of micro organisms, the elements
• required for the growth, spread and subsequent infection process. 
•  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.
•  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.
•  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.

Assessment:

Skills Demonstration 40%, Learner Record 20%, Theory Examination 40%

Progression Routes:

FETAC level 5 National Certificate in Health Service Skills