Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

  1. Provide information about infection control policies and procedures
  2. Integrate infection control policy and procedure into work practices
  3. Monitor infection control performance and implement improvements in practices

Required Skills

To demonstrate competence for this unit the worker must acquire the essential knowledge and skills described

Essential knowledge

Working knowledge consistent with the elements of competence of the organisations applicable infection control policy and procedures and relevant industry codes of practice which impact on work processes of the specific work unit

The hierarchy of risk control measures from most to least preferred ie elimination engineering controls administrative control and personal protective equipment

Knowledge of infection risks and control measures specific to work area and related work processes

The significance of client confidentiality in relation to infection control

The significance of other management systems and procedures for infection control

Literacy levels and communication skills of work group members and consequent suitable communication techniques

Organisation procedures for monitoring training

Basic understanding of communicable disease transmission

Essential skills

Ability to

Use effective communication and interpersonal skills to explain infection control procedures and their rationale to members of work group to provide feedback on work performance in relation to infection control in order to maintain infection control standards

Use literacy and numeracy skills to

read and interpret workplace documentation relating to infection control policies and procedures

accurately explain procedures to others with a range of language and literacy capabilities

accurately communicate with team and individuals about organisation policy and procedures for infection control

maintain and interpret infection control records

Apply procedures for adopting appropriate infection practices within work unit

Provide appropriate supervision of work group in relation to infection control

Negotiate with the work group in relation to issues such as establishing maintaining and improving infection control work practices

Participate in work planning and management

Manage change processes in relation to improving infection control work practices

Monitor compliance with policy and procedures

Evidence Required

Critical aspects for assessment and evidence required to demonstrate this competency unit

This unit is most appropriately assessed in the workplace or in a simulated workplace and under the normal range of workplace conditions

Assessment must demonstrate ability to ensure compliance with the health care establishments infection control policy as it relates to specific job roles

Consistency of performance should be demonstrated over the required range of workplace situations

Access and equity considerations

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities workers should be aware of cultural historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues in particular relating to factors impacting on health of Aboriginal andor Torres Strait Islander clients and communities


Range Statement

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.

Infection control policies and procedures may relate to:

Cleaning procedures and schedules

Cleaning agents

Cleaning equipment

Handling, storage and disposal of all types of waste

Food handling and food safety

Hygiene procedures

Infection control risk management

Infection control incident and hazard reporting

Sterilising

Linen production and handling

Maintenance procedures

Storage requirements

Personal protective clothing

Work flows

Management of blood and body fluid spills

Single use of disposables

Aseptic techniques

Skin preparation procedures

Immunisation

Needle stick injuries

Personal contact with infectious clients

Standard and additional precautions

Confidentiality

Employee training

Contractors

Industry codes of practice may include:

Australian Standards (e.g. AS 2182, AS 4815, AS 4187)

National Health and Medical Research Council Guidelines for infection control

Australian Government Department of Health and Ageing Infection control guidelines for the prevention of transmission of infectious diseases in the health care setting, 2004

State, territory and local government guidelines and standards

Manufacturer's recommendations and operating manuals

Identified hazards and the outcomes of infection risk assessments may relate to:

Sharps

Glass

Waste

Human waste and human tissues

Personal contact with infectious clients

Animals, insects and vermin

Stock, including food, which has passed "used-by" dates.

Incorrect concentration of disinfectants and chemicals

Cleaning procedures

Linen handling procedures

Work flows

Use of personal protective clothing

Food safety

Personal hygiene

Infection control monitoring procedures may include:

Observations

Interviews

Surveys and inspections

Quality assurance activities

Review of outcomes

Data analysis

Designated personnel may include:

Manager

Infection Control Coordinator

Quality Improvement Coordinator

Infection Control Committee

Occupational Health and Safety Committee

Aggregate infection control information may include:

Records of needle stick injuries

Records of occupational exposures to blood and body fluids/substances

Hospital-acquired infection rates

Australian council on healthcare standards clinical indicators

HACCP records

Hazard reports