Level 2
UNIT 4222-264 THE PRINCIPLES OF INFECTION PREVENTION AND CONTROL (ICO1/201)
Outcome 1 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
* To ensure that their own health and hygiene does not pose a risk to service users and colleagues.
* To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.
* To ensure they use protective clothing provided when needed and appropriate.
* Attend relevant courses
* Report any hazards that could lead to infection
1.2 Explain employers responsibilities in relation to the prevention and control infection
* Making sure employees are aware of the health and safety aspects of their work.
* Regular and appropriate training.
* The need to keep records in relation to infection control using appropriate documentation.
* To ensure that the relevant standards, policies and guidelines are available within the work place.
* Produce relevant risk assessments in order to reduce or eliminate infection risks
Outcome 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
* The Health and Safety at Work Act 1974 and Management of Health and Safety at Work Regulations 1999
* Food Safety Act 1990
* Reporting Injuries Diseases and Dangerous Occurrence Regulations (RIDDOR) 1995
* The Public Health (Infectious Diseases) Regulations 1998
* Controls Assurance Standards – HSC 2000/02
* Medicines and Health Care Regulatory Agency (MHRA)
* Standards for Better Health 2006
2.2 Describe local and organisational policies relevant to the prevention
Outcome 1 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
* To ensure that their own health and hygiene does not pose a risk to service users and colleagues.
* To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.
* To ensure they use protective clothing provided when needed and appropriate.
* Attend relevant courses
* Report any hazards that could lead to infection
1.2 Explain employers responsibilities in relation to the prevention and control infection
* Making sure employees are aware of the health and safety aspects of their work.
* Regular and appropriate training.
* The need to keep records in relation to infection control using appropriate documentation.
* To ensure that the relevant standards, policies and guidelines are available within the work place.
* Produce relevant risk assessments in order to reduce or eliminate infection risks
Outcome 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
* The Health and Safety at Work Act 1974 and Management of Health and Safety at Work Regulations 1999
* Food Safety Act 1990
* Reporting Injuries Diseases and Dangerous Occurrence Regulations (RIDDOR) 1995
* The Public Health (Infectious Diseases) Regulations 1998
* Controls Assurance Standards – HSC 2000/02
* Medicines and Health Care Regulatory Agency (MHRA)
* Standards for Better Health 2006
2.2 Describe local and organisational policies relevant to the prevention