Infection Prevention and Control

Know how infection is spread.

Indicative Content

The chain of infection is made up of individual links:

The first link is a pathogen that causes illness – bacteria, virus, fungi, parasite or protozoa.

The second link is the source or reservoir of the pathogen – where it lives grows or multiplies e.g. lungs.

The third link is the way it escapes the source/reservoir – e.g. coughing, sneezing, broken skin, faeces.

The fourth link is the way in which a pathogen can be spread e.g. directly by contact between hands or indirectly, through equipment.

The fifth link is the entry point into a person – e.g. broken skin, eyes, mouth, nose, needles.

The sixth link is the person at risk – some people are more vulnerable to infection than others.

Infections may spread due to:

• a person being infected with a disease
• a person incubating a disease although they do not know it
• someone who is a carrier of the disease
• household pets
• a reservoir of infection e.g. dust, food, saliva, urine and faeces, pus from a wound, sinks or drains.

Some individuals may be more vulnerable because they:

• are immune-compromised
• have an indwelling medical device
• have other medical conditions (e.g. diabetes, heart problem) or have just had surgery
• are taking certain medications, such as steroids
• are under chemotherapy. 

Assessment Criteria

• 1.1

  State how infections spread.

• 1.2

  State why some individuals are more vulnerable to infection than others.

Know how to manage the risk of infection.

Ways to managing coughing and sneezing may include:

• encouraging person to cover mouth and nose with tissue
• putting tissue in the bin immediately after use
• washing hands after coughing or sneezing or blowing nose.
• washing hands with soap for 20 seconds even if they look clean, using hand sanitiser before and after helping someone.

Dealing with spillages of blood and body fluids may include:

• dealing with them as quickly as possible
• keeping others away from the spillage
• using personal protective clothing e.g. plastic apron, gloves
• using appropriate solutions to kill bacteria
• absorbing spillage with disposable materials, if necessary
• wipe wiping area and drying with appropriate disposal materials
• following hand washing procedures.

Cleaning equipment and surfaces used within a setting could include – washing large equipment such as hoists, wheelchairs, trolleys, toys, climbing frames (if used) and frequently touched surfaces such as door handles, light switches, work surfaces, remote controls

Knowing the importance of not shaking soiled linen or dumping it on the floor, placing it in the correct bags for laundering.

Assessment Criteria

• 2.1

  Outline how to manage coughing and sneezing to minimise the spread of infection.

• 2.2

  Outline how to manage spilled blood and bodily fluids to minimise the spread of infection.

• 2.3

  Outline how to clean equipment used to minimise the spread of infection.

• 2.4

  Outline how to deal with soiled linen to minimise the spread of infection.

Know how to use personal hygiene practices and personal protective equipment to contribute to infection prevention and control.

Indicative Content

Learners should demonstrate their knowledge of routines and practices to support infection prevention and control. This should include:

• effective hand hygiene
• use of personal protective equipment (PPE) in different situations
• the importance of talking to users about why PPE is being used
• cleaning hands after going to the toilet
• cleaning hands before preparing food

Importance of cleaning routines to prevent and control infection:

• environmental hygiene
• management of care equipment.
• removal and disposal of personal protective equipment safely

PPE to deal with:

• waste disposal including sharps
• cleaning the environment including equipment
• dealing with spillages of blood and bodily fluids
• working with people who require personal care, e.g. surgical face mask, eye protection, disposable gloves, plastic apron
• working with people in a communal area where no direct physical contact takes place, e.g. face mask.

Disposing of personal protective equipment and other waste may include:

• putting waste into appropriate containers e.g. hazardous or non-hazardous
• making sure bins are never full
• following procedures for emptying bins on a regular basis
• wearing PPE to empty bins
• following guidelines for disposing of disposable gloves and aprons
• following hand washing procedures after PPE removal.

Assessment Criteria

• 3.1

  Demonstrate effective hand hygiene to support infection prevention and control.

• 3.2

  Describe appropriate cleaning routines to support infection prevention and control.

• 3.3

  Select personal protective equipment suitable for infection prevention and control in a range of situations.

• 3.4

  State why it is important to explain to people why personal protective equipment is being worn.

• 3.5

  Outline correct practices for removing and disposing of personal protective equipment.