Elementary Infection Prevention and Control Course

The Elementary Infection Prevention and Control course has been independently rated on the Scottish Credit Qualifications Framework (SCQF) at 5 with 1 credit. This course gives an understanding of the importance of personal vigilance and high standards of care in breaking the chain of infection.

Learning Outcomes

The learning outcomes for the Elementary Infection Prevention and Control Course are based on the objectives listed below which the course presenter will fully explain.

All objectives to be prefixed by the words: The expected outcome is that the course participants will be able to:

• Understand the infrastructure for infection control within the working environment, including the need for policies and procedures

• Define the role of the employer and employee in preventing and controlling infection

• Describe the ways of preventing the transmission of micro-organisms, with particular reference to hand hygiene

• Define what is meant by ‘the chain of infection

• ’Understand the importance of personal vigilance and high standards of care in breaking the chain of infection

• 6Outline the factors that increase susceptibility to infection

• Give examples of a range of factors influencing the multiplication of micro-organisms

• Understand the means by which micro-organisms can be transmitted to a host

• Understand how the Healthcare Associated Infections, and in particular, Coronavirus (COVID-19), meticillin-resistant Staphylococcus Aureus (MRSA) and Clostridium difficile, and Norovirus should be managed

• Understand the rational for separating people in certain circumstances

• Understand the purpose of and the need for personal protective clothing and equipment.

• Understand the best practice relating to:

Prevention of occupational exposure to infection

• Management of blood and body fluids spillages

• Safe disposal of waste, including sharps

• Safe handling, transport and processing of linen

• Environmental control

• Understand the need for staff/visitor/client compliance with set organisational policies

• Be aware of the law regarding public health and control of infection

• Be aware of the role of the relevant regulatory and advisory agencies

Course Syallubus

General Introduction

• Micro-organisms and other causes of infection

• Reservoirs and sources

• Portals of entry and exit

• Method of spread and mode of transmission

• Susceptible hosts

• Risk factors for infection

Standard Infection Control Precautions and Health & Safety Measures

• Hand hygiene – for staff, visitors and service users, including how to do it when outdoors. Supporting children to be independent hand washers

• Personal protective clothing and equipment

• Prevention of occupational exposure to infection

• Management of blood and body-fluid spillages including safe handling of incontinence pads and nappies

• Management of care equipment including commodes, changing mats, potties and children’s toilet seats.

• Supporting people to eat and drink and the management of equipment including reusable bottles with sports caps

• Environmental control including infection control in the home (home care) and outdoors. How to safely deal with pets. How to minimise the risk of infection with gardening (composting/vegetables patches) How to minimise the risk of infection with outdoor play

• Safe disposal of waste, clinical waste and sharps including incontinence pads and nappies

• Safe handling, transport and processing of linen including soiled clothes to be returned home. Or soiled linens in a home care setting

• Appropriate case placement

Putting it all together – Action Planning

• Legislation and guidance

• Policies and procedures including restrictions (home care/care at home)

• Projects in infection control

• Barriers to effective infection control

• Using knowledge to reduce the incidence of infection

• A route to enhanced competence in preventing healthcare associated infection including childcare or homecare associated infections