Diploma level 2
Unit 21 – The principles of infection, prevention and control.
1. Understand roles and responsibilities in the prevention and control of infections.
Everyone working in a health and social care setting is responsible for preventing infection. Health and social care practitioners must avoid getting and passing on pathogens, such as bacteria and viruses that cause illness.
As a health or social care practitioner you should:
• Maintain high standards of personal health and hygiene • Be aware of the infection control policies and procedures that are used in your workplace. • Follow best practice in infection prevention and control • Maintain a clean and hygienic environment
• Report infection risks to your employer
• Attend training days relating to infection prevention and control
Roles and Responsibilities of the employer
• Undertake risk assessment and management to identify and minimise the impact of infection hazards. • Produce infection prevention and control policies and procedures • Provide relevant equipment to enable you to prevent and control infection • Identify and distribute relevant information about infection hazards and prevention and control methods • Provide training and supervision in aspects of infection and control relevant to your work setting. • Keep records relating to infection prevention and control in your workplace.
2. Understand legislation and policies relating to prevention and control of infections.
In the UK, laws, legal regulations and standards relating to infection prevention and control cover a number of different issues that are relevant to health and social care practice. These include health and safety at work, public health issues, environmental safety and food safety.
|Law |How does it affect care practice? | |Health & Safety at Work Act 1974 |Sets standards to prevent infection occurring and spreading | |Public Health (Control of Disease Act 1984) |Sets standards for sanitation, water supply and disposal of rubbish | |Food Safety Act 1990 |Concerns food production and consumption | |Environmental Protection Act 1990 |Ensures the safe management (handling, transfer, disposal) of controlled waste | |Management of Health and Safety at Work Act 1999 |Introduced risk assessment |
Regulations relating to infection prevention and control.
|Legal regulations |How does it affect care practice? | |Personal Protective Equipment (PPE) at Work Regulation 1992 |Employers must supply and employers must use appropriate protective clothes and | | |equipment | |Food Safety (General Food Hygiene) Regulation 1995 |Introduced safe and hygiene practice to prevent pathogen contamination during | | |handling and storage of food | |Reporting of Injuries, Diseases and Dangerous Occurrences (RIDDOR) 1995 |Ensure that work-related infection from handling body fluids and highly | | |infectious diseases are...
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