Infection Control

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  • Topic: Hygiene, UCI race classifications, Tour de Georgia
  • Pages : 3 (534 words )
  • Download(s) : 3286
  • Published : May 12, 2013
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Understand roles and
responsibilities in the
prevention and control of
infections

1.1 explain employees’ roles and responsibilities in
relation to the prevention and control of infection

1.2 explain employers’ responsibilities in relation to the prevention and control of infection

2 Understand legislation and
policies relating to prevention and control of infections

2.1 outline current legislation and regulatory body
standards which are relevant to the prevention and control of infection 2.2 describe local and organisational policies relevant to the prevention and control of infection 3 Understand systems and procedures relating to the

prevention and control of infections
3.1 describe procedures and systems relevant to the
prevention and control of infection
3.2 explain the potential impact of an outbreak of
infection on the individual and the organisation
4 Understand the importance of risk assessment in relation to the prevention and control
of infections
4.1 define the term ‘risk’
4.2 outline potential risks of infection within the workplace 4.3 describe the process of carrying out a risk assessment
4.4 explain the importance of carrying out a risk assessment 5.1 demonstrate correct use of PPE
5.2 describe different types of PPE
5.3 explain the reasons for use of PPE
5.4 state current relevant regulations and legislation
relating to PPE
5.5 describe employees’ responsibilities regarding the
use of PPE
5.6 describe employers’ responsibilities regarding the
use of PPE
5.7 describe the correct practice in the application and
removal of PPE
5.8 describe the correct procedure for disposal of used
PPE
Understand the
importance of good
personal hygiene in the
prevention and control of
infections
6.1 describe the key principles of good personal
hygiene
6.2 demonstrate good hand washing technique
6.3 describe the correct sequence for hand washing
6.4 explain when and why hand washing should be
carried out
6.5 describe...
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