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Elements and Performance Criteria

  1. Gatherdatain support of the investigation
  2. Analyse data to classify the path of disease
  3. Determine and implement disease control measures

Required Skills

This describes the essential skills and knowledge and their level required for this unit

Required Skills

communicate clearly and concisely orally and in writing

communicate professionally with members of the organisation and health services

conduct full range of investigational activities

document investigation findings and produce detailed written reports

establish and maintain administrative systems

establish and maintain cooperative working relationships with those contacted in the course of work

interpret the significance of medical health and other data obtained from a variety of sources

interview cases to determine demographic medically relevant information and risk factor data

lead plan assign and review the work of personnel assisting with the investigation

maintain confidentiality

prioritise tasking

respond to organisational inquiries and provide information within area of own expertise

work independently in the absence of supervision

Required Knowledge

administrative systems

aetiology of infectious diseases including microbiology

best use of available resources

biological ecologic and social factors that promote the spread of a disease

causes of manpower wastage

chronic and communicable diseases including bioterrorism agents their transmission prevention and control methods

control measures for disease transmission

current disease surveillance methods

documentation processes relevant to own workplace

epidemiologic investigative principles practices and procedures

epidemiology of disease

water quality assurance measures

food storage and distribution standards including the Hazard Analysis and Critical Control Point HACCP approach to food control

legal rights and responsibilities

organisational policies and procedures

planning and control systems

risk management principles

role and capabilities of other health care providers including environmental health team

team leadership management principles

time management strategies to set priorities

Evidence Required

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

Assessment must confirm the ability to

gather data using a minimum of three data collection methods outlined in the performance criteria

classify the path of disease using calculated attack rates endemic curve diagrams and assessed risk factors as the basis for analysis

determine control measures applicable to the disease and the circumstances of the outbreak

Consistency in performance

Competency should be demonstrated over a minimum of two investigation scenarios

Context of and specific resources for assessment

Context of assessment

Competency should be assessed in a simulated situation or scenario

Specific resources for assessment

Access is required to

simulated situation or scenario of outbreak of disease with all supporting information

equipment required to perform measurement testing and on site inspection


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. Bold italicised wording in the Performance Criteria is detailed below.

Data may include

Circumstances which allegedly implicate a particular source

Copies of menus (for at least three days prior to the onset of symptoms for the first case)

Distribution of the disease by:

time (onset time and epidemic curve)

place (potential places where the implicated meal was served such as cafeterias, restaurants and picnics)

person (distribution of the disease by age, gender and food items eaten)

Illness in any person prior to the event or whether anyone vomited in a public place

Information regarding events leading up to, during or after a disease outbreak, including:

action on first reported case

environmental protection activities

epidemiology of presenting disease

food sources

group activities

hygiene procedures

operating environment

referral action

response to treatment by health personnel

secondary infections

subsequent environmental protection activities

water sources

Measurement results

Names and phone numbers of any contact person or organisers or contact details for all exposed persons

Sample test results (microbiological)

Symptoms and severity i.e. if any cases have been hospitalised, duration

Whether any personnel were ill prior to the outbreak or worked while symptomatic

Relevant personnel may include

Activity commander

Environmental health officer

Health planning personnel

Medical personnel

Pathology specialist

Factors affecting the complexity of the investigation may include

Availability of personnel

Availability of resources

Continued prevalence of disease

Operational constraints

Time lapse since first reported case

Wellness of personnel affected by the disease

Initial control measures may include

Diverting to the use of alternative sources of food and water

Early referral for treatment

Exclusion of suspected personnel from duties (e.g. food handlers)

Quarantine of water, food, personnel

Restriction of personnel to designated areas

Screening of personnel for illness

Shutting down food, water production facilities

Common factors in the outbreak of disease may include

Activity

Attendance at facilities

Food history (72 hours)

General health history

Hygiene practices

Movement

Onset of symptoms

Report to medical facility

Routine

In-confidence may include

Adherence to Privacy Act

Information disclosed to an appropriate person consistent with the responsibility of this position

Interview area with privacy

Legal and ethical requirements

Secure location for written records

Site information may include

Compliance records

Environmental swabs

Measurements

Qualitative and quantitative data gathered through interview

Policies and procedures

Quality records

Samples

Site layout diagram

Site occupant status (such as numbers, activity, health, attendance, qualifications)

Equipment may include

Adhesive tape

Cotton swabs (sterile)

Dial thermometers

Forceps (sterile)

Ice, wet or dry

Microbiological lab test request form samples

Pencils

Phosphate buffered solution

Questionnaires for use in collecting information from patients

Rubber bands

Sample bottles (sterile)

Sample spoons (sterile)

Sharp knife

Characteristics of the disease may include

Expected duration

Incubation period

Route of infection

Signs and symptoms

Time to onset

Risk factors may include

Occupation:

child care worker

food handler

health care worker

Possible source:

contact with other cases

environmental

food

institutional

occupational

water

Travel:

interstate

intrastate

overseas

Compliance factors may include

Compliance with:

HACCP

hygiene procedures

organisational policies and procedures

preventive maintenance

quality control measures

routine testing program

Clean up procedures may include

Discarding contaminated water

Discarding foodstuff

Safely removing suspect or contaminated items

Sanitising an area

Monitoring procedures may include

External auditing

Internal auditing

Periodic/random inspections

Quality control checks

Disease control measures may include

Controlling or modifying the host response to exposure:

immunising susceptible hosts

modifying behaviour or using a barrier (such as education)

using prophylactic chemotherapy

Controlling the source of the pathogen:

inactivating or neutralising the pathogen

removing persons from exposure

removing source of contamination

Interrupting the transmission of disease:

controlling mosquito or vector transmission using skin repellents

improving personal sanitation (such as washing hands before eating)

sterilising or disinfecting environmental sources of transmission