Nvq Level 3 Essay

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CU311
Aims

The Principles of Infection Prevention and Control

To introduce the learner to national and local policies in relation to infection control; to explain employer and employee responsibilities in this area; to understand how procedures and risk assessment can help minimise the risk of an outbreak of infection. Learners will also gain an understanding of how to use PPE correctly and gain an understanding of the importance of good personal hygiene. Credit Level 3 2 Assessment criteria The learner can: 1.1 Explain employees’ roles and responsibilities in relation to the prevention and control of infection 1.2 Explain employers’ responsibilities in relation to the prevention and control infection 2 Understand legislation and …show more content…
ms and procedures relating to the prevention and control of infections Operation of procedures and systems to include why they are important, their purpose, how they help to control infection, individual roles and responsibilities within the system Procedures and systems Organisational procedures Risk assessments Safe systems of working Health and safety management systems Reporting systems

Impact of outbreaks on: o Individual - Unnecessary illness in some cases leading to death - Distress to staff, individuals, family and friends - Disruption to staff routines o Organisation - Mortality/morbidity - Disruption to routine - Cost - Cancellation of services and activities - Possible legal action - Loss of reputation Learning outcome 4: Understand the importance of risk assessment in relation to the prevention and control of infections Definition of risk as any situation, activity or individual as a hazard which may cause the spread of infection to others Potential risks of infection: risk of illness and death particularly in vulnerable individuals (the very young, the very old, pregnant women, people with illness or health problems); risk to staff of illness especially those involved in high risk activities (nursing those with infection, contact with bodily fluids which may be contaminated), environments where food preparation is carried out or where the disposal of hazardous waste is carried out Risk assessment process: identifying hazards; assessing risks; eliminating
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