HLTINF006 - Apply basic principles and practices of infection prevention and control

For Melbourne campuses

Assessment tasks will be designed to reinforce & extend knowledge and skill competence within set & controlled parameters in accordance with each units learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes, within periodic and scheduled timelines.

Students will be expected to demonstrate the following required skills:
implement precautions for infection prevention and control according to national standards and guidelines on three different occasions, each responding to a different identified infection risk, including:
*carrying out hand hygiene procedures as relevant to the infection risk
*selecting and using correct Personal Protective Equipment (PPE)
*using correct cleaning and waste management procedures
respond to three instances of exposure to infection risk, including:
*at least one instance that involves management of exposure to blood or body fluids; documenting and reporting the incident and response
*identifying and managing clean and contaminated zones.

Students will also be expected to demonstrate the following knowledge:

• established national standards and guidelines for the prevention and control of infection
• types of infectious risks in the work environment and associated management to prevent and reduce harm
• causes of infection, including:

• classifications of microorganisms – bacteria, viruses, fungi, parasites
• process of colonisation, infection and disease

• 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

• 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

• 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

• 5 moments of hand hygiene

• 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

• 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

• principles of asepsis relevant to the job role
• waste management procedures:

• disposal of general waste
• safe handling and disposal of contaminated waste
• safe handling and disposal of sharps

• organisational policies and procedures for:

• managing exposure incidents
• 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.