This document provides an introduction to infection control and prevention. It discusses key topics such as causes of infection, standard precautions, personal protective equipment, hand hygiene, waste disposal, outbreak management, and legislation related to infection control. The goal is to minimize, prevent, and control the spread of infection through education on transmission routes, the chain of infection, and employer and employee responsibilities.

1. Aim
Introduction to
Level 2 Core Award
Infection Control
and Prevention

2. Aim
To provide information in order to minimise, prevent
and control the spread of infection

3. Learning Outcomes
Identify the legislation and local and national policies
associated with infection control
Explain the causes of infection, and the methods of control
Explain safe practice, and the use of PPE and personal
hygiene
Describe employer and employee responsibilities
Understand the principles of risk assessment in infection
control

4. Sources / transmission of infection
Assumption of risk
Personal hygiene practices
Food preparation
Standards of cleanliness in the workplace
Dealing with body fluids and infectious waste
Handling needles and sharps
Occupational exposure
Sources of help in different circumstances
Essential Knowledge and Understanding to Manage Risks

5. Infection and Colonisation
Systemic infection:
A systemic infection and often the symptoms that it causes, are
spread throughout the systems of the body
Localised infection:
Localised means the infection is restricted to one area only
Colonisation:
The presence of an organism on our body, but without causing
illness
Infestation:
The state of being invaded or overrun by pests or parasites and
also refers to the actual organisms living on or within a host

6. Causes and Sources of Infection
Sources:
Sneezing
Coughing
Talking, kissing
Sexually transmitted
Contaminated food and water
Causes:
Bacteria
Fungi
Viruses
Parasites

7. Bacteria
Bacteria need food, moisture, warmth and time to grow. One
bacterium divides into two in a process called binary fission.
Bacteria can be harmful, in which case they are often known as
‘germs’ or ‘pathogenic’
Some diseases caused by bacteria:
Tetanus
Tuberculosis (TB)
Whooping Cough
Gastro-enteritis
Food poisoning eg Salmonella, E-coli, Listeria
Urinary Tract Infection – UTI
Septicaemia
Septicaemia on child’s face

8. Virus
Virus enter cells of other living beings and reproduce
Some diseases caused by viruses:
HIV
Mumps
Measles
Hepatitis
Common cold

9. Fungi
Fungi enter cells of other living beings and reproduce
Some diseases caused by fungi:
Thrush
Ringworm
Athletes foot
Athletes foot

10. Parasites are organisms that rob the body of food, such as
worms
Some diseases caused by parasites:
Tapeworm
Roundworm
Toxoplasmosis
Giardiasis
Tapeworm
Parasites

11. Micro-organisms are living things
To grow and multiply, they need:
an adequate food source
warmth
moisture
time
some need oxygen
some need to be shielded from direct light
Growth of Micro Organisms

12. Disease:
Disease is caused by a micro-organism (bacteria, viruses,
fungi, etc.) which may cause impairment to health
Communicable Disease:
A disease that is usually transmitted through person to
person contact, shared use of contaminated instruments /
materials
Disease

13. C Diff (Clostridium Difficile) - a spore forming bacteria
Scabies - disease of the skin caused by a mite
MRSA - Methicillin-Resistant Staphylococcus
Aureus – a bacterium that has developed antibiotic
resistance
Norovirus - main symptoms are diarrhoea and vomiting. Some people also
experience fever, headache, stomach cramps or aching limbs
HIV (Human Immunodeficiency Virus) - can lead to Acquired Immune
Deficiency Syndrome (AIDS)
Infectious Diseases

14. Hepatitis A:
associated with contaminated food and water
Hepatitis B:
can be found in blood and body fluids
Hepatitis C:
can be found in the blood and body fluids
Infection Diseases

15. Good and effective infection control measures and practices
Up-to-date policies
Robust procedures
Training, awareness and education
Good communication ie. reporting and recording
Clean environment including equipment
Prevention of Healthcare Associated Infections

16. Factors That Increase Infection
Low immunity, or defective immunity
Long term antibiotic therapy
Poor hygiene
Proximity to others, equipment or laundry
Contact with body fluids
The very sick and those who have had surgery
The very young and the very old

17. Routes of Infection
Gastro-intestinal tractGenitourinary tract
BloodSkin
InjectedRespiratory tract
MouthEyes

18. Chain of Infection
INFECTIOUS
AGENT
SUSCEPTIBLE
HOST
RESERVOIR
PORTAL OF
ENTRY
PORTAL OF
EXIT
MEANS OF
TRANSMISSION

19. Chain of Infection
Infectious Agent:
A pathogenic micro-organism that is capable of producing
infection and infectious disease
Reservoir:
Area where an infectious agent may spread to cause
disease
Portal of Exit:
The way in which the infection leaves the reservoir

20. Chain of Infection
Means of Transmission:
The means by which the infection is transferred from the
reservoir ie. ‘direct’ / ‘indirect’ contact
Portal of Entry:
Area where an infectious agent may spread to cause
disease
Susceptible host:
A person that can be infected by a communicable disease

21. Methods of Control
Prevention of Infection:
‘Standard Precautions’
Disease specific precautions
Immunisation
Screening
Risk assessment
Organisations involved in infection control:
Public Health England (PHE)
Health Protection Units (HPU)

22. Legislation
Health and Safety at Work Act 1974
The Management of Health and Safety at Work Regulations
1999
Control of Substances Hazardous to Health - COSHH 2002
Food Hygiene (England) Regulations 2006
The Environmental Protection Regulations 2003
Health Protection Agency Act 2010
Hazardous Waste (England & Wales) (Amendment) Regulations
2016…(April 1st)
Reporting of Injuries, Diseases and Dangerous Occurrences -
RIDDOR 2013
Health and Social Care Act 2008
Care Act 2014

23. Infection Control
Employer Responsibility:
That all staff have access to appropriate protective
clothing - PPE
That all staff receive training in ‘Standard Infection Control
Precautions’ on induction and ongoing
To ensure that all employees, have access to materials
that will allow effective hand hygiene to take place

24. Infection Control
Employee Responsibility:
Check the infection control risk assessment regularly
Use the appropriate protective clothing – PPE and examine
before use and report problems if necessary ie. quality of
PPE
Apply ‘Standard Infection Control Precautions’
Cover breaks in skin with a waterproof dressing
Attend infection control training
Know their vaccination status
Report any incidents involving infection control

25. Policies
The Health and Social Care Act 2008 sets out the legal
framework for the prevention and control of ‘Healthcare
Associated Infection - HCAI in the NHS
Organisations will have their own policies for prevention,
detection and control of infection
Staff should check their local policies

26. The owner of a care home is responsible under health and
safety legislation for maintaining a safe environment
Procedures for control of infection will form part of the
health and safety requirements
The safe disposal of all waste is covered by legislation
Responsibilities

27. Identify the hazards e.g. blood borne viruses,
gastrointestinal viruses
Decide who might be harmed and how
Evaluate the risks and decide on precautions
Record the findings / communicate and implement them
Review the assessment and update if necessary
(DoH Prevention and control of infection in care homes)
Risk Assessment

29. Alcohol Hand Cleaning
Visibly clean dry hands
One to three shots of alcohol gel
Do not apply any water
Rub alcohol hand gel over the hands until your skin feels
dry
Not to be used with ‘Norovirus’ or diarrhoea

30. Safe Practice and Personal Safety
Employers should provide:
Training – on induction and ongoing
Posters and bulletins
Supervision
For effective cleaning:
Follow guidelines
Correct equipment
Training

31. Standards of Support Staff
It is essential for all staff to have high personal
hygiene standards themselves in order to be able to
support individuals with theirs:
having a clean and respectable appearance is important
and promotes self-esteem
a clean environment is essential as good practice
hygiene and cleanliness is seen as a key indicator of
standards within any care/support setting
reduces risk to the supported individual

32. Standard Precautions
There are 4 key elements to ‘Standard Precautions’:
Awareness
Cleaning
Hand washing
Protective barriers
(Formally known as ‘Universal Precautions’)

33. Safe Practice and Personal Safety
‘Standard Precautions’ include:
Hand hygiene
PPE
Safe handling and disposal of sharps and waste
Managing blood and bodily fluids
Decontaminating equipment
Managing accidents
Training/education

34. Poor Practice
Wearing rings other than wedding bands
Painted nails and nail extensions
Failure to observe isolation precautions
No personal protective equipment
Poor cleaning of equipment
Failure to wash hands or change gloves/aprons
between contact

35. PPE
Personal Protective Equipment - PPE is worn by staff, in addition
to their normal clothing, to protect both the patient and the health
care worker from the potential risks of transmission of infection.
The type of PPE worn, must suit the task eg. gloves and aprons
for personal care
Organisations should have a written PPE policy
PPE:
gloves
disposable aprons
gowns
full protection suits
glasses
boots/shoes
masks

36. Infection Outbreaks and Incidents
Isolation:
is used for individuals who are infected with, or are
colonized by, infectious agents that require additional
precautions
A Major outbreak:
is where action requires greater resources and is likely to
disrupt the running of the home or hospital
A Minor outbreak:
is when an infection can be dealt with using existing
resources

37. Sharps
Use a designated sharps bin:
lid fits properly
sharps box is not overfull
label on box is completed
placed in a safe and suitable location
DO NOT re-sheath sharp
Always hold pointing downwards
Follow organisational policies

38. Sharps
Needle Stick Injuries:
squeeze wound but do not suck
clean under running water
cover injury with waterproof dressing
report and record injury immediately
seek medical advice

39. Linen and Laundry
The nature of laundry soiling depends on the source, it may
include blood, saliva, sweat, urine, vomit and faeces
Soiled linen:
Handle with care and wear PPE
Use appropriate laundry trolleys, baskets etc.
Use specific ‘sluice’ bags for heavily soiled items
Do not place soiled linen on inappropriate surfaces eg. floor,
bed etc.
A 65°C temperature hold for a minimum of 10 minutes within
the wash cycle or 71°C for not less than 3 minutes
(Information provided by HSE)

40. Decontamination
Three stages of decontamination:
Cleaning:
the physical removal of dirt and organic matter
Disinfection:
removal and destruction of adequate numbers of potentially
harmful micro-organisms to allow the item to be handled safely
Sterilisation:
the total destruction and removal of all micro- organisms
including spores
Ensure individual’s dignity is respected when carrying out
decontaminating of a personal nature

41. Body Fluid Spillages
Clean with substances as indicated in infection control
policy
Ensure substances are diluted as per instructions
Wear gloves and apron
Discard in clinical waste bags
Adhere to health and safety ie. yellow boards

42. Waste Segregation – Importance and Risks
I