Unit 19

Topics: Hygiene, Hand sanitizer, Infectious disease Pages: 5 (1947 words) Published: June 12, 2015
Unit 19
The Principles of Infection Prevention and Control
1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection As an employee my roles and responsibilities are to:-
Maintain high standards of personal care and hygiene
Be aware of policies surrounding infection in the work place Practice prevention and control
Report any risks to the employer
Up to date training
1.2 Explain employers’ responsibilities in relation to the prevention and control of infection The employers responsibilities in relation to the prevention and control of infection are:- Risk assessment is taking place

Produce prevention and control procedures
Provide equipment
Identify hazards and provide prevention methods
Provide up to date training
Keep accurate records
2.1 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection It is a legal requirement that staff have access to up to date policies guidelines, procedures and risk assessments. Staff should be aware of reporting immediately outbreaks of disease. Staff should understand safe disposal of waste and food hygiene standards. The main legislation regarding infection control is:-

The Health and Safety at Work Act 1974
The Health and Safety Executive (HSE)
Food safety act 1990
The Public Health (control of diseases) Act 1984
The Public Health (infectious Diseases) regulations 1988 - it is a legal requirement to report specific infectious diseases under the Public Health (Control of Diseases) Act, the list can be found on the web site at www,hpa.org.uk/infections/topics_az/noids/menu.htm Hazardous Waste Regulations 2005

Health Protection Agency 2008 now part of Public Health England as from 1 April 2013 RIDDOR- Reporting of accidents or suspicion of diseases and dangerous occurrences Environmental Protection Act 1990

2.2 Describe local and organisational policies relevant to the prevention and control of infection The following local and organisational policies relevant to the prevention and control of infection are The Public Health (control of disease) Act 1984, Social care Act, the NICE guidelines and also the company’s policies and procedures that relate to infection prevention and control. For example with regards to own company, they strongly advise that the employee check their record of vaccination to ensure that they have been immunised against the main infectious diseases and to read the company food hygiene policy. 3

3.1 Describe procedures and systems relevant to the prevention and control of infection Using a risk assessment considering the susceptible service user and any risk that their environment and other users may pose to them. Providing a clean an appropriate environment to prevent the spread of infection Provide accurate information on infections to staff and any person visiting the premises. Ensure that anyone who develops an infection receives the appropriate treatment and care to reduce the risk of passing on the infection. Effective hand washing and personal hygiene covered by the personal hygiene policy and is to be carried out at all times. After using the toilet

Before handling food stuff
Between seeing each and every client and direct clinical contact is involved After handling any bodily fluids, waste or soiled items
After handling specimens
Staff should wash their uniform in accordance with the uniform policy Cleaning and procedures for cleaning spillages – all should clean up body fluid/body waste as quickly as possible, in accordance with the spillage policy. The use of protective clothing all gloves and aprons are provided for staff and the protective clothing policy gives details of when they should be used. When handling food al staff should adhere to the food handling and food safety policy, staff who are ill should refrain from working and should only return to work when their GP states that they are safe to do so....
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