Essential knowledge The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit manage the task and manage contingencies in the context of the identified work role This includes knowledge of Basic hygiene and the importance of maintaining a clean working environment and equipment Formulation resources Hospital or health facility inhouse computer system Infection control policies guidelines and symbols and their relevance to working in a hospital pharmacy Identification and handling of products including formulary drugs and nonformulary drugs eg clinical trial drugs and special access scheme drugs products with the required integrity as well as those whose integrity has been compromised eg damaged contaminated or deteriorated stock routine handling of products and products requiring special handling eg cytotoxics and its spill management refrigerated and frozen items light sensitive materials and flammables Issues of pharmaceutical procedures relevant to formulation and calculation Knowledge of and the rationale for applicable legislation organisation policy and inhouse standard operating procedures SOPs relating to preparing batch and extemporaneous master work sheets and labels Knowledge of and the rationale for applicable legislation, organisation policy and
in-house standard operating procedures (SOPs), relating to preparing batch and extemporaneous master work sheets and labels Nature and usage of different drug dosage forms OHS policies guidelines and symbols and their relevance to working in a hospital pharmacy Principles and procedures of maintaining security of pharmaceutical products Principles and procedures of stock control and maintenance Principles of good manufacturing practice as per NCCTG Guidelines for the Preparation of Pharmaceuticals in Hospitals Principles of mathematics in relation to formulation calculations Purpose of batch numbering and expiry date on medicines Storage requirements and rationale for different types of product |