HLTINF007 - Implement and monitor infection prevention and control standards, policies and procedures

Students will also be expected to demonstrate the following knowledge:

• 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

• 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

• the 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:

• 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

• management of work processes used to prevent and control infection:

• identification
• assessment
• monitoring
• reporting processes
• training requirements

• infection risks and control measures specific to the work setting and related work processes including those for exposure incidents
• 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.