The principles of infection prevention and control 1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection. It is our responsibility as employees to take precautionary measures to prevent and control the spread of infection in the workplace this involves working safely to protect myself‚ other staff‚ visitors and individuals from infections. Some of the legislation and regulations that relate to the control and prevention of infection include
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Activity 1 A) There are many reasons why service users may want/need to communicate with you. Here are a list of reason in which they may wish to communicate; To share experiences/knowledge – They may have visited somewhere i.e. historical building or learnt something that they want to share with others. To ask questions – A service user may be unsure or con fused about something and wish to ask a question to confirm their queries. To build relationships – They may want to communicate with you
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discuss the statement: ‘Infection prevention is every healthcare professional’s responsibility’. In order to identify the healthcare professional’s responsibility the author will be drawing from three different sources including documents from the Department of Health‚ the Nursing and Midwifery Council’s code of conduct and the Royal College of Nursing. After this‚ the essay will talk about two different practises that healthcare professionals can use to break the chain of infection. These will include
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Unit4222-264 Outcome 6 Understand the importance of good personal hygiene in the prevention and control of infections 1. Describe the key principles of good personal hygiene Washing hands before and after the task. Bathing regularly to prevent the spread of infection and body odour. Wearing clean uniform‚ and only to be worn in the work place to reduce the risk of spreading infections. Hair tied back if long. Clean and short finger nails and no
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Infection prevention and control in health care * Background * Key activities * Information resources * Related web sites Goals * The mission of the WHO Infection Prevention and Control in Health Care initiative is to assist Member States in reducing dissemination of infections associated with healthcare‚ by assisting with the assessment‚ planning‚ implementation and evaluation of national infection control policies. * The ultimate goal is to assist Member States to endorse
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Current Compliance Status for Infection Prevention and Control 1. Commission Standard: Infection Investigation/Identification Recently the hospital implements preventing spread of Infection. The hospital has a successful framework for controlling the spread of infection and/or outbreaks among patients/clients‚ employees‚ physician‚ volunteers‚ students‚ and visitors. Identification and managing infections at the time of a client’s admission to the hospital and throughout their stay are
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Principals of infection control 1. My role and responsibility regarding the prevention and control of infection is an essential component of my care. I have a responsibly to my self‚ Colleagues‚ Employer‚ Tenants‚ Visitors. * Achieving optimum hand hygiene Hands should be washed before and after contact with a tenant to stop any spread of infection. Hot water and soap‚ also can use alcohol hand gels or rub. any cuts or abrasions should be covered up with a water proof dressing‚ if on hands
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Level 2 Award in the Prevention and Control of Infection (7395) Centre resource pack 500/4272/5 www.cityandguilds.com September 2008 Version 1.0 About City & Guilds City & Guilds is the UK’s leading provider of vocational qualifications‚ offering over 500 awards across a wide range of industries‚ and progressing from entry level to the highest levels of professional achievement. With over 8500 centres in 100 countries‚ City & Guilds is recognised by employers worldwide for providing qualifications
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Unit ICO1 The principles of infection prevention and control Outcome 1 Understand roles and responsibilities in the prevention and control of infections 1.The main roles and responsibilities of the employee in relation to prevention and control of infection are as follows: To use protective clothing when needed to stop cross contamination. This includes gloves‚ aprons and masks. To wash hands regularly and effectively. This needs to be done after handling food‚ personal care‚ toileting etc
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Unit 4222-265 OUTCOME 1. 1. Bacteria are a single cell micro-organism that can only be seen from under a microscope. It survives off the nutrients from its surroundings. Viruses are disease producing agents far smaller than bacteria. They are enclosed in a protein coating which makes them more difficult to destroy. The basic unit of Fungi is a hypha which is a hollow tube. The hypha threads spread out over and into the food material making a visible mesh or mycelium. Some fungi form together
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