nvq 3
CU311 The Principles of Infection Prevention and Control
Explain employees’ roles and responsibilities in relation to the prevention and control of infection.
To ensure that their own health and hygiene not pose a risk to service users and colleagues
To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.
To ensure they use protective clothing provided when needed and appropriate.
Explain employers’ responsibilities in relation to the prevention and control infection. making sure employees are aware of the health and safety aspects of their work (e.g. posting information on notice boards, keeping an information file such as COSHH, training, and providing supervision)They need to keep records in relation to infection control using appropriate documentation to ensure that the relevant standards, policies and guidelines are available within the workplace.
2.1 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection.
The Health and Social Care Act 2008; Code of Practice for health and adult social care on the prevention and control of infections and related guidance.
To help providers of healthcare, adult social care, (and others) plan and implement how they prevent and control infections. It includes criteria for CQC to take into account when assessing compliance with the registration requirement on cleanliness and infection control.
Legislation, regulations and guidance that govern infection prevention and control.
Health and Safety at Work Act 1974, Management of Health and Safety at Work Act (amended 1994)
The Public Health (Control of Diseases) Act 1984
Food Safety Act 1990
COSHH 2002
RIDDOR 1995
The Public Health (Infectious Diseases) Regulation 1988
The Food Safety (General Food Hygiene) Regulations (Department of Health 1995)
The Environment Protection (Duty of Care) Regulations 1991
Health Protection Agency
Explain employees’ roles and responsibilities in relation to the prevention and control of infection.
To ensure that their own health and hygiene not pose a risk to service users and colleagues
To ensure effective hand washing is carried out when working with service users, giving personal care, handling/preparing food.
To ensure they use protective clothing provided when needed and appropriate.
Explain employers’ responsibilities in relation to the prevention and control infection. making sure employees are aware of the health and safety aspects of their work (e.g. posting information on notice boards, keeping an information file such as COSHH, training, and providing supervision)They need to keep records in relation to infection control using appropriate documentation to ensure that the relevant standards, policies and guidelines are available within the workplace.
2.1 Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection.
The Health and Social Care Act 2008; Code of Practice for health and adult social care on the prevention and control of infections and related guidance.
To help providers of healthcare, adult social care, (and others) plan and implement how they prevent and control infections. It includes criteria for CQC to take into account when assessing compliance with the registration requirement on cleanliness and infection control.
Legislation, regulations and guidance that govern infection prevention and control.
Health and Safety at Work Act 1974, Management of Health and Safety at Work Act (amended 1994)
The Public Health (Control of Diseases) Act 1984
Food Safety Act 1990
COSHH 2002
RIDDOR 1995
The Public Health (Infectious Diseases) Regulation 1988
The Food Safety (General Food Hygiene) Regulations (Department of Health 1995)
The Environment Protection (Duty of Care) Regulations 1991
Health Protection Agency