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Infection control
102
Infection control
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Please use the arrows at the bottom of the screen to navigate through this learning. If you want to go back one page you must use the curved arrow at the bottom left of the screen
To watch the video links please ensure you click on the video to start this.
To get started please use the QR code to complete our initial assessment or you can use the link below. This will assess your starting knowledge on this topic. You will then work through each module to learn more about infection control.
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Aim
.
Aim
Be able to explain the importance of infection control and how to break the infection control cycle to reduce the risk of cross contamination.
What is infection control?
1.What is infection control
Introduction
Introduction
Infection control is a really important part of care.
It is how we prevent infections and the spread of infections
There are many ways that we control the spread of infections and we will be covering this as you work your way through this module.
Pathogens
Pathogens
A pathogen or infection is a biological agent that causes disease or illness to it's host. Pathogens cannot be seen by the naked eye and therefore present increased difficultly in controlling and managing the potential outbreaks of infection. Within care we all have a responsibility to ensure we are all trained to stop any spread of infection and we will be looking at this in more detail as you work through this module.
Infection control cycle
2. Infection control cycle
Objective
Be able to identify the stages of the infection control cycle and give one example of each.
Objective
What is the cycle
Infectious agent
Infectious microbe
Definition
Definition
These are any microorganisms that can cause infection. These can include infections such as Menegitis bacteria or influenza viruses
How to break the chain
How to break the chain
We can stop, inactivate or ensure it is unable to leave the resouir by
- Treating an individual with medication
- Sterilising equpment
Reservoir
Reservoir
Reservoir
Definition
This is where microorganisms can be found.
This can include examples such as people, equipment or surfaces.
How to break the chain
How to break the chain
Cleaning equipment and the environment. We can also remove or change things such as stagnant water for example, drinking water or water in flower vases.
Portal of exit
Definition
Definition
This is when microorganisms leave the reservoir.
This could include things like coughing and sneezing.
Any gastrointestinal infections will leave the body through secretions such as stools or vomit.
Skin infections can leave through any cuts or wounds.
How to break the chain
How to break the chain
Ensure that any portal of exit are contained through safe infection control practice such as:
- Coughing into tissues - Catch it , bin it, kill it.
- Washing hands
- Keeping the environment clean
- Dispose of dressing and sharps in clinical waste.
Mode of transmission
Mode of transmission
Definition
Definition
This is how the microorganism comes into contact with a new host.
This could be through
- Airborune
- Waterborune
- Via a vector
How to break the cycle
How to break the cycle
We can stop the transmission between objects and people by having barriers and safe infection control practice in place.
This would include
- Food hygiene
- Cleanring surfaces
- Washing hands
- Airflow control
Portal of entry
Definition
Definition
This is how the microorganism enters a new host. For example inhalation, ingestion, absorbtion, skin cut or medical procedure
How to break the cycle
We can stop this by protecting portals of entry through:
- Good hand hygiene
- PPE
- Maintaining healthy skin
How to break the chain
Susceptible host
Susceptible host
Definition
Definition
This is the person who will aquire the infection due to the entry of the infectious agent.
This may not develop into an infection if the immune system can fight the infection effectively.
If not the susceptible host may become the futrue reservoir for transmision of the disease.
How to break the chain
How to break the chain
To break this individuals can keep themselves healthy as a healthy lifestyle will help boost the immune system.
Having good standards of hygiene and vacanations present.
Video
2020. [online] Available at: <https://youtu.be/_o9SxDFPUiA> [Accessed 4 April 2020].
3.Hand washing
How to prevent germs from spreading
Once germs are on your hands, it is easy for them to get into your body when you touch your eyes or mouth. Germs are often harmless, but some can cause illnesses and spread infections.
The single most important thing you can do to help reduce the spread of infections is washing your hands properly with soap and water. Good hand hygiene removes dirt, viruses and bacteria and can reduce the risk of you picking up infections. It can also stop you spreading them to other people and objects.
Here are some simple steps to washing your hands thoroughly.
Objective
Be able to identify the 13 steps of effective hand washing
Be able to demonstrate effective hand washing
Objective
The amount of bacteria on our hands is alarming- want to know more
On average we carry 3,200 bacteria from 150 different species on our hands
Video
Look at the stages of hand washing
There are 13 steps to ensuring your hands are clean and free of germs. It is important to wash your hands before and after contact with other people or equipment they will have touched. Regular hand washing throughout the day prevents the spread of germs/ bacteria/disease
What is on our hands?
Bacteria
https://www.youtube.com/watch?v=89f9IQ8DqXU
The most efficient way to reduce cross contamination is to...
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WASH YOUR HANDS!
If we looked at our hands under a microscope, we would see that we all have microorganisms that colonise our skin. These are called Resident or Transient Flora.
Resident flora is made up of microorganisms that reside under the superficial cells or on the surface. The resident Flora protects us and is generally unlikely to cause an infection.
Transient flora colonizes the superficial layers of the skin, they can survive and multiply on the skins surface. These are picked up from direct contact with another person or from touching a contaminated surface.
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What is PPE?
Types of
PPE
4.PPE
PPE stands for personal protective equipment . This is worn to protect against health and safety risks at work. In regards to infection control PPE protects health and care workers against the transmission of infectious agents through contact with blood, bodily fluids or respiratory secretions .
Objectives
Objectives
Be able to identify different forms of PPE and explain how and why these are used to prevent spread of infection.
NHS Guidance
As stated by NHS Guidance ,
all PPE:
- Should be located close to where it is used.
- Should be stored in a clean , dry area until it is required .
- Must follow expiry dates.
- Must be single use items .
- Must bee changed immediately after each use / each patient .
- Should be disposed of in the correct way i.e healthcare waste.
types of PPE
Gloves
When should gloves be worn?
Gloves should be worn when exposure to blood or bodily fluids is likely.
When should gloves be changed?
Gloves should be immediately changed after each patient or if perforation is suspected.
Gloves should be suitable for purpose and well fitting .Double gloving is recommended for some procedures
Masks and face/ eye protect
When should face / eye protection be worn?
Eye/ Face protection should :
- Be worn if blood/ fluid contamination is anticipated .
- Be worn to protect patients from infection
- Should not be touched when worn .
- Should be well fitting
- Removed / changed at end of procedure
- Used in line with manufacturer's guidelines
Aprons should be:
- Worn to protect uniform/ clothes when contamination is anticipated
- Changed between patients
Full gowns should be:
- Worn when risk of extensive splashing of bloody or bodily fluids is likely
- When a disposable apron will not provide adequate cover .
- Be changed after each patient .
Gowns
and aprons
Footwear and shoe covers should be :
- Non slip
- Covering the whole foot to avoid contamination .
- Removed before leaving the area .
If full scrubs are worn they should be put on and removed in the correct way and laundered following guidelines .
Shoe covers and footwear
Correct procedure for donning and removing PPE
Video
Complete the activity following the link below.
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Key pieces of legislation relating to infection control include :
The health and safety at work act (1974)
RIDDOR
COSHH
Click on each Image to find out more.
5. Legislation
Objectives
Objectives
Be able to explain appropriate legislation and how this relates to infection control
Be able to explain how to report failure in effective infection control practice
What is COSHH?
COSHH- Control of substances hazardous to health .
This law lays out the responsibilities and requirements of employers to have controls in place to prevent employees from exposure to hazardous substances . Control measures must be in place
Control measures include :
What are control measures ?
- Wearing PPE
- Training employees
- Having risk assessments in place
- Using controlled equipment
- Following hygiene procedures
Substances hazardous to health
What substances are hazardous to health ?
- Chemicals
- Germs that cause disease
- Dust
- Vapours and mist
- Gases
- Biological agents
Health and care workers may have contact with many of these substances in their role.
RIDDOR
What is RIDDOR?
Reporting of injuries, diseases and dangerous occurrences regulations .
These regulations require employers and those self employed to report such incidents and diseases in the workplace.
What is reportable under RIDDOR?
What is reportable ?
Not all reportable diseases, injuries and incidents listed under RIDDOR relate to working in a care setting or are relevant to infection control .
Those most relevant are:
- A disease following an occupational exposure to a biological agent
- Sharps injuries
- accidental release of a biological agent likely to cause severe human illness.
How do we report in line with RIDDOR?
How do we report?
If the incident falls under RIDDOR it must be reported only by the ' responsible person ' This would usually be the employer or manager . That person has a legal duty to report to the HSE (Health and safety executive) within 10 days of the incident happening. This is reported online using the HSE website, providing all details of the incident . An investigation should be carried out after the incident.
What is a risk assessment ?
What is the health and safety at work act ?
This is the main piece of legislation relating to health and safety in the workplace in the UK. This act sets out the duties of employers, employees and the self employed to keep themselves and others safe.The duties of the employer include providing a safe work environment, controlling risks , and ensuring training is provided to staff.
Example of a risk assessment
A risk assessment is the process of identifying potential hazards within the work place and assessing the risk and likelihood of them causing harm. Controls are put in place to eliminate or reduce the risk of harm occurring.
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to check you learning.
Examplhttps://www.flexiquiz.com/SC/N/3589b0f6-91f5-474d-a56b-658af1f99cd8
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6.Immunisation
The UK Immunisation schedule is offered to all children living in the United Kingdom.The Immunisation programme is designed to give the best possible protection against serious infectious diseases. The Immunisations enable our bodies to fight diseases.
Objectives
Objectives
Be able to identify the schedule of immunisations and when these are given
Be able to explain how immunisations work and how these help prevent spread of infection.
Primary
Immunisations
Under one year old
https://www.nhs.uk/conditions/vaccinations/nhs-vaccinations-and-when-to-have-them/
Eight weeks - Diptheria, Tetnus, Pertussis (whooping cough), Polio, Haemophilus influenzae type b (Hib), Meningococcal group B (MenB), Pneumococcal and Rotavirus
Twelve weeks- Diptheria, Tetnus, pertussis, Polio, Hib and Rotavirus
Sixteen weeks- Diptheria, Tetnus, pertussis, Polio, Hib, (MenB), Pneumococcal
https://www.who.int/vaccines/questions-and-answers
MMR
Meningococcal group C (MenC), Meningococcal group B (MenB), Measles, Mumps, Rubella and Pneumococcal
Haemophilus influenza type b (Hib),
12 months old
Routine childhood Immunisations
Additional
Immunisations
- 2 to 7 years old-
Influenza (every year)
- 3 years +4 months old-
Diptheria, Tetnus, Pertussis,
Polio, Measles, Mumps and
Rubella
- Girls age 12-13 years old-
Cervical cancer
- 14 years old-
Tetnus, Diptheria,
Polio Menningococcal
groups A,C,W and Y
CLICK LINK FOR BOOK: https://www.gov.uk/government/collections/immunisation-against-infectious-disease-the-green-book
Video
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Food hygiene
Within care food hygiene is a really important part of infection control.
Food hygiene are the conditions and measures put in place to make sure the safety of food from production to consumption. Food can become contaminated at any time during slaughtering or harvesting, processing, storage, distribution, transportation and preparation.
7.Food hygiene
Objectives
Objectives
Be able to explain how to reduce cross contamination in food storage
Be able to demonstrate safe food storage
Be able to explain how to reduce cross contamination in food preperation
Video
2020. [online] Available at: <https://youtu.be/ONkKy68HEIM> [Accessed 19 April 2020].
How we store food is very important as part of food hygiene and reducing food contamination.
This includes not storing raw meat with cooked meat or ready to eat food. Raw meat should always be covered and kept in a sealed container. Fruit and vegetables should be kept in the bottom drawer and always washed before use.
How to store food
Colour coordinated chopping boards are used to prevent cross contamination.
As well using the correct chopping boards there are many other ways of safe food prep which include:
- Ensure work surfaces are clean
- Wearing the correct PPE
_ Staff to have completed food hygiene training and qualifications
- Personal hygiene and effective hand washing
- Have the appropriate cleaning products.
- Following policies and procedures
Prepping food
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Check your learning
Please use this link or QR code to complete the assessment to check your learning after completing this course .
Play this Kahoot quiz to test your knowledge on infection control
Checking your learning
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References
References
C&C Catering Engineers Ltd. 2020. Catering Fridge Repairs C&C Catering Engineers. [online] Available at: <https://cateringengineers.com/food-storage-advice-the-fridge/> [Accessed 19 April 2020].
channel News Asia. (2018). This is what bacteria looks like under a microscope. (Available at: https://www.youtube.com/watch?v=89f9IQ8DqXU. (Accessed 14th April 2020).
Estrada, L. (2018.What is the correct hand washing technique. Available at: (https://info.debgroup.com/blog/what-is-the-correct-hand-washing-technique [BLOG]Accessed: 1st April 2020).
GOV UK. (2013). Immunisation against infectious diseases. Available at: https://www.gov.uk/government/collections/immunisation-against-infectious-disease-the-green-book. (Accessed 28th March 2020).
NHS. (2020) NHS Vaccinations and when to have them: Available at: https://www.nhs.uk/conditions/vaccinations/nhs-vaccinations-and-when-to-have-them/ (Accessed: 30th March 2020).
World Health Organisation. (2009). WHO Guidelines on Hand Hygiene in Health Care. Available at: https://www.ncbi.nlm.nih.gov/books/NBK144013/. (Accessed 14th April 2020).
World Health organisation. (2015) How to handwash with soap and water. Available at: https://www.youtube.com/watch?v=3PmVJQUCm4E (Accessed: 4th April 2020).
World Health Organisation. (2019) Vaccinations: Questions and answers (Available at: https://www.who.int/vaccines/questions-and-answers (Accessed: 26th August 2019).
Wyatt, L., Wedlake, P., Peteiro, M. and Rasheed, E., 2017. Cache Technical Level 3 Extended Diploma In Health And Social Care. [Place of publication not identified]: HODDER EDUCATION.