QCF Diploma Health and Social
Care
Health and Safety Part 4
Infection Control
What we will look at:
• Preventing the spread of infection
• Effective hand washing
Preventing the Spread of Infection
• Infection occurs through a chain of events, so
the best way to control it is to break the chain.
Activity
• Describe the precautions you should take in
your area of work to prevent the spread of
infection.
How Infection Spreads
• Infection is caused by tiny, harmful germs, known as
micro organisms. They are so small they can only be
seen through a microscope. Most commonly, these
micro-organisms are in the form of bacteria or viruses,
but fungi can also be a source of infection.
• These micro-organisms cannot travel independently,
and need to be transported from place to place and
person to person. This process is known both as
transmission and cross-infection, and there are two
methods by which it takes place:
Direct Contact
• Direct contact from person to person,
through people being in close proximity. This
includes sexual contact. which is how sexually
transmitted infections (STIs) are spread. Some
viruses are passed from a mother to her
foetus, via the placenta.
Indirect Contact
• Indirect contact from person to object and
object to another person, for example through
two people sharing syringes and needles,
which is how drug users risk being infected by
HIV and hepatitis. The word 'fomite' is the
term used to describe a contaminated object
that carries infection. Some examples of
common ‘fomites’ are clothing or uniforms
worn in some care settings, bedpans,
bedclothes and eating utensils.
How Infection Enters the Body
• Cuts and wounds- The skin provides a protective barrier for the
body,but bacteria and viruses can enter the body wherever there
are skin breaks or vulnerable areas.
• The digestive system, via contaminated food or water, or eating
food that is prepared or served with dirty hands or using dirty
equipment. Bacteria may also be present in large numbers in food
that has not been cooked sufficiently or has been stored at the
wrong temperature.
• Contaminated needles or equipment can introduce microorganisms into the blood circulation.
• Via the placenta, from mother to baby.
• From contact with body fluids.
• Inhaling droplets of airborne infection, which is how colds and 'flu'
are spread.
• Genital route, for example, via catheters or through sexual activity.
Standard Precautions
• Standard precautions means taking the same precautions with
every person as if they pose an infection risk to other people, and
acting as though you also pose an infection risk to others. The four
main elements of universal precautions are:
• Create a barrier - between your body and the next person.In the
workplace this is achieved by wearing protective clothing (plastic
aprons, disposable gloves and less commonly, face masks).
• Wash hands - thoroughly and frequently, especially after contact
with yours or others' body fluids (using the toilet, for example)
before using alcohol gel or putting on disposable gloves.
• Clean appropriately - the work environment and any equipment
using correct chemicals and methods.
• Raise awareness - and educate others about personal and
professional responsibility for infection prevention and control.
Personal Protective Equipment
• It is vital that protective clothing is used appropriately, otherwise the
barrier it provides becomes inadequate and infection gets through. Below
is the main personal protective equipment:
• Disposable gloves - wear to protect your hands from the body fluids of
others and to cover any sore skin. In this way you reduce the chance of
your hands becoming a means for cross infection. Always change gloves
after each activity or they will pose as much risk as your uncovered hands.
Some people are allergic to certain types of disposable gloves. for
example latex. If this is the case. consult occupational health or your
nearest infection protection and control team.
• Disposable apron - the shiny surface makes it very difficult for microbes
to stick and stay long enough to multiply. Change your apron between
tasks and people. and replace it if it becomes ripped.
• Always dispose of any protective clothing as clinical waste.
Activity
• Identify the infection control guidelines to
follow for each of the following:
• Dealing with fluids
• Food Preparation and Handling
• Maintaining a clean environment
• Personal Health and Hygiene
Dealing with Fluids
• Wear personal protective equipment (PPE)
when dealing with body waste or fluids.
• Prompt disposal of waste and sharps.
• Deal with spillage of blood or body fluids
promptly and according to procedure.
• Effective hand washing following contact.
Food hygiene, storage and disposal
• Effective hand washing before handling food.
• Separate equipment for different foodstuffs,
for example raw meat.
• Cover cuts with blue plasters.
• Keep hair away from face.
• Correct storage and cooking of food.
Food Hygiene
• Food should be stored in hygienic conditions and at the right
temperature, for example in a fridge, freezer or in a cool dry
cupboard that is well ventilated. This depends on the type of food.
Once food is opened, it should be labelled and dated. Raw meat or
poultry should be kept separately from cooked food, and should
always be stored on the lowest shelf. so that the juice cannot drip
on to other foods.
• Food should always be disposed of promptly into a covered bin
with a liner that is emptied regularly once it is full and before it is
overflowing, or at least once daily. Food particles and crumbs on
surfaces and the floor should be cleaned away as soon as practical.
If food is not disposed of properly, it will attract bacteria, flies and
pests, and spread infection.
Maintaining a Clean Environment
• Regular and thorough cleaning of surfaces and
equipment.
• Equipment used for personal care not to be
shared where possible, for example bowls used
for washing.
• Thorough cleaning of equipment (such as
commodes) after use according to procedure, for
example with hot water and detergent.
• Clothes and bedding should be machine washed
in accordance with the infection control and
laundry procedures.
Personal Health and Hygiene
• Thorough hand washing at appropriate times.
• Appropriate use of personal protective
equipment.
• Change uniform daily and wash it at high
temperatures.
• Keep cuts, sores and wounds covered.
• Report any illness you have to your manager
before working.
Personal Health and Hygiene
• If you feel unwell and may have an infection you
should inform your manager. You could pass
infection on to vulnerable individuals whose
immunity is lowered and put them at risk. Seek
advice if you have any of the following
symptoms:
• You feel unwell and have a rash.
• You feel unwell and have diarrhoea and vomiting.
• You have chickenpox or shingles.
• You have a high temperature.
Effective Handwashing
• One of the most effective things you can do
to prevent infection spreading is to wash your
hands regularly. There are two points to
remember about hand washing. These are:
• Use the correct method.
• Regularly wash hands at the right time.
When to wash your hands
•
•
•
•
•
•
•
BEFORE OR AFTER
Working.
Using disposable gloves.
Being in direct contact with a person.
Preparing, serving and eating food.
Handling clean and dirty laundry.
Having contact with your own or others' body
fluids.
Washing of Hands
• It may sound simple, but it is surprising how
many people fail to wash their hands
adequately enough to remove germs, or even
to wash them at all.
• Many people fail to do either, maybe because
they are rushing or do not realise why it is so
important. Even when hands are washed
thoroughly, key areas can be missed, such as
the fingertips and thumbs.
Most frequently missed areas when
handwashing
Effective hand washing and drying
• Prepare – remove rings, watches etc and wet
hands
• Washing/rinsing – apply liquid soap and rinse.
use the washing technique shown in the video
in this video:
https://www.youtube.com/watch?v=bQq2c1a
IMW8
• Dry – Use a disposable paper towel , apply
alcohol rub and handcream if required
Nails
• Nails should also be kept clean and short. Nail
biting causes a risk of infection, so if you bite
your nails try to be aware of it at work and
resist the temptation. Also, the skin around
the nail beds is quite delicate and small skin
tears create a perfect environment for germs
to grow.
Summary
• Wherever you work in health and social care,
you have a responsibility to take the
necessary precautions to prevent the spread
of infection.
• Reducing the spread of infection can be
achieved in two very effective but simple
ways: regular hand washing and wearing
protective clothing.