The Principles of Infection Prevention and Control
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- Date Submitted: 06/10/2014 01:03 PM
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The Principles of Infection Prevention and Control.
Q1.
* To take action to prevent the spread of infection by following the correct policies and procedures in accordance with legislation and local and organisational bodies.
* To have good hand washing procedures.
* To wear gloves and aprons at all times when carrying out all personal care duties.
* Preferably wear blue plasters to cover up any wounds to prevent infection.
Q2.
* To assess risks, with risk assessments.
* To put procedures in place.
* To ensure all procedures are followed at all times.
* To ensure all employees are suitably trained in relation to infection control.
* That all employees are aware of the health and safety aspects of their job.
* To post all important information and updates on notice boards or in staff meetings.
* To keep an information file such as Control of Substances Hazardous to Health (COSHH).
* To provide supervision.
* Keep records.
* To ensure that the relevant standards, policies and guidelines are available within the work place.
Q3.
* The Health and Safety at work Act 1974 and Management of Health and Safety at Work Regulations 1999.
* The Public Health (Control of Diseases) Act 1984.
* Food Safety Act 1990.
* Food Safety Act (General Food Hygiene) Regulations 1995.
* Reporting Injuries Diseases and Dangerous Occurrence Regulations (RIDDOR) 1995.
* The Public Health (Infectious Diseases) Regulations 1998.
Q4.
In order to limit the spread of infection always wash your hands after going to the toilet of after helping a service user. Follow the correct hand washing guidelines. Always wear personal protective equipment (PPE) when giving care also when in the kitchen eg. gloves, aprons. Dispose of equipment between service users. Never wear the same apron when giving care: in kitchen. Wear masks when there is a risk of air-borne infection.
If you have suffered from an illness you should not...
Q1.
* To take action to prevent the spread of infection by following the correct policies and procedures in accordance with legislation and local and organisational bodies.
* To have good hand washing procedures.
* To wear gloves and aprons at all times when carrying out all personal care duties.
* Preferably wear blue plasters to cover up any wounds to prevent infection.
Q2.
* To assess risks, with risk assessments.
* To put procedures in place.
* To ensure all procedures are followed at all times.
* To ensure all employees are suitably trained in relation to infection control.
* That all employees are aware of the health and safety aspects of their job.
* To post all important information and updates on notice boards or in staff meetings.
* To keep an information file such as Control of Substances Hazardous to Health (COSHH).
* To provide supervision.
* Keep records.
* To ensure that the relevant standards, policies and guidelines are available within the work place.
Q3.
* The Health and Safety at work Act 1974 and Management of Health and Safety at Work Regulations 1999.
* The Public Health (Control of Diseases) Act 1984.
* Food Safety Act 1990.
* Food Safety Act (General Food Hygiene) Regulations 1995.
* Reporting Injuries Diseases and Dangerous Occurrence Regulations (RIDDOR) 1995.
* The Public Health (Infectious Diseases) Regulations 1998.
Q4.
In order to limit the spread of infection always wash your hands after going to the toilet of after helping a service user. Follow the correct hand washing guidelines. Always wear personal protective equipment (PPE) when giving care also when in the kitchen eg. gloves, aprons. Dispose of equipment between service users. Never wear the same apron when giving care: in kitchen. Wear masks when there is a risk of air-borne infection.
If you have suffered from an illness you should not...