1. HLTIN301A Comply with infection control policies and procedures in health work

2. What is infection?
An illness caused by the spread of micro-organisms (bacteria, viruses, fungi or parasites) to humans from other humans, animals or the environment

3. What is infection?
There are many terms used to describe infectious organisms. These include:
‘Bugs’
Germs
Bacteria
Viruses
Pathogens
Micro-organisms
Fungi
Parasites

4. Method of transmission
Chain of Infection
Source
Method of transmission
Susceptible host
Exit point
Entry point
Microorganism

5. How is infection spread?
Infection is spread by a chain of events. A chain of infection involves having the following parts:
1. Cause
2. Source
3. Exit
4. Method of transmission
5. Entry
6. Susceptible host

6. How is infection spread?
1. Cause – having micro-organisms present
2. Source
* Sick people, people who have been exposed to an infectious agent, but not infected
Food
Equipment
Water
3. Exit
body fluids
skin contact
Droplets
excretions and secretions

7. How is infection spread? Continued…
4. Method of Transmission –
Direct contact -from one person to another
Indirect contact - * from surfaces
ingestion of contaminated food or water
through the air as an airborne particle
via an animal or insect

8. How is infection spread? Continued…
5. Entry - cuts or breaks in the skin
Particles entering a normally sterile cavity eg: a catheter
breaks in the mucous membrane
the gastro intestinal tract
respiratory tract

9. How is infection spread? Continued…
6. Susceptible host – elderly
Immobile
Very ill eg: cancer, diabetes or other chronic disease
using immunosuppressant treatments
Anyone who has a combination of the above

10. Method of transmission
Source
People, Food, Equipment, Water
Method of transmission
Airborne, direct contact, ingestion, surfaces – objects, benches
Susceptible host
Aged, immobile, immuno-suppresant
Exit point
Body fluid, skin, droplets
Entry point
Broken skin, wounds, respiratory, urinary tracts
Micro-organism
Bacteria Fungi Viruses
Identify micro-organisms
Recognise high risk patients, treat diseases,
Hand washing, sterilizing, disinfecting, cleaning, immunisation
BREAKING
THE CHAIN OF INFECTION
Wound care, catheter care, hand washing
PPE, Hand washing waste disposal control body fluid
Food handling, sterilization, airflow control, hand washing

11. How is infection transmitted?
There are 4 main ways that infection can be transmitted:
Direct/Indirect contact (person to person or via third person/environment)
Airborne (fine spray is coughed in the air, travel more than 1 metre) / Droplet (large respiratory droplets, less than 1 metre)
Vehicle – (food/water etc.)
Vector (living animals/insects)

12. Standard Precautions
are defined as the basic work practices required to provide a minimum level of infection control. They are recommended for the treatment and care of all clients regardless of the clients’ diagnosis or presumed infectious status.
Why would this be so?? Activity Question.

13. Standard Precautions. Continued…
Work practices that are used in all circumstances to achieve a basic level of infection control
They are aimed at reducing the spread of infections
They apply to all clients regardless of known infectious status
They are aimed to protect the Health Care Worker as well as the client.

14. Standard Precautions. Continued…
Used for all clients, regardless of infectious status
Used when risk of exposure to blood or body fluids
Blood (including dried blood)
All other body fluids, secretions & excretions
Open wounds/broken skin
Mucous membranes

15. Standard Precautions. Continued…
Apply to –
Hand hygiene
Personal protective equipment (PPE)
Immunisation
Aseptic technique for wound care
Safe handling of sharps

16. Standard Precautions. Continued…
HAND HYGIENE
Is the most important
precaution to
prevent the
transmission of
infection

17. Additional Precautions
Are used in ADDITION to Standard Precautions.
They are used when Standard Precautions are not enough to prevent transmission
of organisms.
They are work practices that interrupt the spread of a known infection eg: gastroenteritis

18. Additional Precautions. Continued…
Address the different ways in which organisms are transmitted:
Airborne
Droplet
Direct / Indirect Contact

19. Risk Management Look after your own safety
Do not place others at risk. You must report & document any outbreaks or suspicions of outbreak
Use PPE and clothing
Comply with policies, procedures, instructions, practices and legislative requirements of the organisation

20. Privacy & Confidentiality
Principles guide the:
Collection
Use & disclosure – only disclose necessary & relevant info.
Storage & quality
Transfer of personal information

21. Legislation & Standards
South Australian legislation
National legislation
Australian & New Zealand Standards

22. Accreditation & Infection Control
It is essential to ensure that you check, follow and abide by the procedures set out in your organisations policies and procedures in relation to infection control
Standard 4.7 – “an effective infection control program”
Implications for care provided, eg: handwashing, use of PPE, etc
LOGBOOK activity.

23. Conclusion Remember privacy and confidentiality Legislation
Policies and Procedures
Personal protective equipment
HAND HYGIENE

24. Conclusion Principles of infection control apply in all settings
Standard Precautions should be applied to all work practices
Additional precautions apply when preventing the transmission of known infections