TITLE: INFECTION PREVENTION CONTROL
The purpose of this QQI Level 5 award is to equip the learner with the knowledge, skill and competence to prevent and control infection within the health services area.
Explain the basic principles of infection and the application of standard precautions in relation to infection control, to include the significance of an Area of Infection Control
Discuss the importance of infection prevention and control in the healthcare area, in providing a healthy environment for patients, staff and visitors
Summarise the various types of micro organisms, the elements required for the growth, spread and subsequent infection process, to include direct and indirect contact, knowledge of the chain of infection and the need for vigilance and safe practice at all times
Analyse the predisposing factors to the development of healthcare-acquired infections to include contact precautions, respiratory precautions and enteric precautions
Discuss the role and functions of the local infection control team members, to include local policy in relation to dress, staff health and travel associated infections
WHO SHOULD ATTEND
Those working within the Health Service such as Nursing Homes and Hosptitals.
Back to main
Investigate the terms cleaning, disinfection and sterilisation to include cleaning standards, procedures and frequencies while paying special attention to decontamination of equipment, including patient care equipment, Identify the main blood borne viruses which pose a threat and the methods that prevent the spread of infections
Examine the role of antibiotics and the importance of correct and safe antibiotic use to avoid antibiotic resistance
Differentiate between social hand hygiene, antiseptic hand hygiene and surgical hand hygiene to include the correct use of alcohol hand gels and the need for good personal skin care and efficient hand washing
Implement the local terminal cleaning procedure in a range of settings, such as an isolation room, single use items and outbreak management
Apply appropriate management of blood and body fluid spillages, to include policies for dealing with clean and soiled linen, the disposal of sharps and the correct management following inoculation, injury or accidental exposure to blood and body fluids
Find out more information on this course