Explain the key requirements of the infection and prevention control regulation and standards:
Explain KE1
Explain the key requirements of the infection and prevention control regulation and standards:
statutory requirements including Commonwealth, state and territory legislation
current National infection prevention and control standards and guidelines
manufacturer instructions
roles and responsibilities in work settings related to infection prevention and control
Explain KE2
Explain the types of infectious risks in the work environment and associated management to prevent and reduce harm
Explain KE3
Explain the causes of infection, including:
classifications of microorganisms bacteria, viruses, fungi, parasites
process of colonisation, infection and disease
Explain KE4
Explain the transmission of infectious agents as per the chain of infection including:
infectious agent:
degree of pathogen exposure
reservoir:
people, animals and birds
other vectors
blood and body fluids
food, water and soil
waste
portal of exit
transmission:
direct contact including contact, droplet and airborne
indirect contact including surface or object contamination, penetrating injuries and vectors (animal, insect or parasite)
portal of entry
susceptible hosts:
factors that increase susceptibility to infection
Explain KE5
Explain the personal hygiene practices:
personal care and cleanliness
use of clean clothing or uniform
management and laundering of work clothing
not attending work when ill
safe respiratory and cough etiquette
Explain KE6
Explain the principles of hand hygiene:
hand care, including guidelines on maintaining intact skin, fingernails and jewellery or watches
hand hygiene procedures:
identifying when hand hygiene is required
identifying correct hand hygiene product
hand hygiene technique
procedure for applying alcohol-based hand rub
when to perform hand hygiene with soap and water rather than alcohol-based hand rub
precautions where there are breaks in the skin or skin conditions
the 5 moments of hand hygiene
Explain KE7
Explain the safe and effective use of different types and grades of Personal Protective Equipment (PPE) including:
masks
gloves
protective eyewear and face shields
gowns and aprons
techniques and sequence for applying, fitting and removing PPE
preventing contamination while applying, wearing and removing PPE
safe disposal of PPE after use
Explain KE8
Explain the cleaning procedures:
routine environment and equipment cleaning
enhanced cleaning
reprocessing of reusable equipment or instruments
managing a blood or body fluid spill
management of linen and clothing
Explain KE9
Explain the principles of asepsis relevant to the job role
Explain KE10
Explain the waste management procedures:
disposal of general waste
safe handling and disposal of contaminated waste
safe handling and disposal of sharps
Explain KE11
Explain the organisational policies and procedures for:
recording and documenting risks and incidents
reporting risks and incidents
parties to whom reports may be made:
supervisor
general practitioner
health care professional
carer
responsible person
responsible authority
Explain KE12
Explain the management of work processes used to prevent and control infection:
identification
assessment
monitoring
reporting processes
training requirements
Explain KE13
Explain infection risks and control measures specific to the work setting and related work processes including those for exposure incidents
Explain KE14
Explain the hierarchy of control measures, from most to least preferred, and its application to infection prevention and control:
elimination
substitution
isolation
engineering controls
administrative control
personal protective equipment.