HLTINFCOV001 - Comply with infection prevention and control policies and procedures

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Unit code: HLTINFCOV001 | Study level: TAFE
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Overview
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Overview

This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks. 
This unit applies to individuals working in health and direct client care contexts.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

Assessment

For Melbourne campuses

Assessment tasks will be designed to reinforce, extend knowledge, skill competence within set & controlled parameters in accordance with each unit’s learning outcomes & performance criteria requirements, including the setting of work based practical application tasks designed to provide evidence of competence outcomes. Students will be expected to demonstrate the following:

  1. REQUIRED SKILLS:Hand hygiene & care of hand, use of personal protective equipment, handling of waste, enforcing clean & contaminated zones, limitation of contamination, surface cleaning.
  2. KNOWLEDGE:Established guidelines for prevention & control of infection, including: personal & hand hygiene; how to hand wash & rub; clinical moments when hand hygiene should be performed with soap & water rather than alcohol-based hand rub; non-clinical moments for hand hygiene & care; guidelines on maintaining intact skin, fingernails & jewellery/watches; use & scope of personal protective equipment guidelines for: glove use, wearing gowns & waterproof aprons, masks & protective glasses; surface cleaning procedures & their specified times, routine surface cleaning, managing a blood or body fluid spill, sharps handling & disposal techniques; reprocessing procedures for equipment;precautions & relevance to particular areas of work or client groups; hazards in the work environment & associated risks & control measures; chain of infection:source of infectious agent, mode of transmission, susceptible host; basis of infection including: bacteria & bacterial spores; fungi & viruses. Key modes of disease transmission:contact, airborne & droplet:paths of transmission including direct contact, aerosols & penetrating injuries; risk of acquisition; sources of infecting microorganisms including persons who are carriers, in the incubation phase of the disease or those who are acutely ill factors that increase the susceptibility to infection: immune status; wounds or devices medications & comorbidities; age

Required reading

The qualified trainer and assessor will provide teaching and learning materials as required produced by the Polytechnic and/or via the Polytechnic e-learning system.

As part of a course

This unit is not compulsory for any specific course. Depending on the course you study, this unit may be taken as an elective.

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