1. Comply with Infection Control Policies and Procedures in Health Work
HLTIN301C

2. Objectives
Identify infection risks and implement an appropriate response within your own role and responsibility
Document and report activities and tasks that put patients and workers at risk
Respond appropriately to situations that pose an infection risk and following policies and procedures
Follow risk management for specific tasks

3. What is infection?
All illness caused by the spread of micro- organisms (bacteria, viruses, fungi or parasites) to humans from other humans, animals or the environment OR
Presence & multiplication of micro-organisms in the tissue of a host

4. Infection Control
This is the way that we eliminate or reduce the spread of infection.
There are specific ways to do things in the workplace
Policies and procedures are put in place and should be adhered to
As HCW we are faced with a daily challenge of maintaining our environment to minimise the transmission of micro-organisms
HCW have an important role in infection control

5. What is infection? Many terms for infectious organisms “Bugs” Germs
Bacteria
Viruses
Pathogens
Micro-organisms
Fungi
Parasites

6. Infection control How do we control risks?
Keeping hazardous procedures to a minimum
Cleaning
Implementing safe work practices
Good housekeeping
Good engineering
PPE
Having clear policies regarding attendance by staff who are infectious

7. Infection Control Procedures should be in place regarding
Single use disposable equipment
Use of sharps and sharps containers
Handling specimens and samples
Cleaning up of infectious waste
PPE
Immunisation

8. Risk assessment Information is found in WHS manuals
Infection control manuals
Policy and procedure manuals
Often there is a infection control staff member who plays an important role in infection control management in the workplace

9. Hazard identification
Hazards can be identified by
Pathology findings
Patient and staff history
Notification
Screening of staff
Understanding of basics of infection control

10. management Immunisation program Use of safety devices
Safe work practices
Standard and additional precautions
Educating patients at every opportunity
Documentation and reporting
Treatment of any infection

11. Micro-organisms Are everywhere around us, most are beneficial
Micro-organisms that live on our skin, in our mouth and intestines are called normal flora. They do not cause us harm.
We are described as being a host to these microbes
Virulence describes the ability of a micro- organism to cause disease
Pathogen describes any micro-organism that causes disease. Only about 3% are pathogenic.

12. Micro-organisms
Normal flora become pathogenic when they leave there usual place of residence
If the host has low resistance, the micro- organism is more likely to cause an infection. They are called opportunistic pathogens. The host is termed immuno-compromised

13. Immuno- compromised Age Poor nutritional status Chronic illness
Medications
Wounds
Existing infection
Immunisation status

14. Method of transmission
Chain of Infection
Micro-organism
Susceptible host
Source
Portal of entry
Portal of exit
Method of transmission

15. Types of micro-organisms
Bacteria
Largest group
Need food and water
Most do not survive for long on clean, dry surfaces
Have a definite temperature range
Not all need oxygen

16. Types of micro-organisms
Viruses
Entirely dependant on a host cell
Can lay dormant for long periods of time
Antibiotics are not effective

17. Types of micro-organisms
Protozoa
Live mainly in water
Ingest their food by phagocytosis
Can cause serious disease, e.g. malaria

18. Types of micro-organisms
Fungi
Decompose organic matter
Important in food industry
Some are the source of antibiotics
Most are not harmful to humans, but spores can be inhaled

19. Types of micro-organisms
Algae
Mainly aquatic in both fresh and salt water
Do not usually cause infections in humans
Some shellfish can be affected
Parasites
Organisms that derive their nutrition from other living organisms ( the host)

20. How is infection spread?
Cause – micro-organisms, identify which one by testing
Source – sick people, people who have been exposed to an infectious agent, but not infected, food, equipment and water
Prevention by:
Immunisation, cleaning, disinfection, sterilisation
Exit – body fluids, skin contact, droplets, excretions and secretions
Hand washing, protective clothing, control of body fluids, waste disposal

21. How is infection spread?
Transmission
Direct contact, from one person to another
Indirect contact from environmental surfaces, such as clothes, instruments, food and water, insects or vermin.
Airborne infection through coughing, sneezing, speaking
Prevention:
Isolation, hand washing, food handling, air flow control, sterilisation

22. How is infection spread?
Entry
Cuts or breaks in the skin
Devices entering a normally sterile part of the body
venepuncture
Breaks in mucous membrane
Gastro intestinal tract
Respiratory tract
Prevention:
Aseptic technique
Wound care

23. How is infection spread?
Susceptible host
Elderly
Immobile
Suffering from
cancer,
Diabetes
Other chronic disease using immunosuppressant treatments or
Subject to any combination of these factors
Cognitive status
Prevention:
Treatment of underlying illness, mobilisation, recognition of high risk patient

24. How is infection spread?
What do you do at home to minimise the risk of infection?

25. Nosocomial infections
Infections that are associated with the delivery of health care services in a health care facility
Can also be acquired by HCW