|
Module 1: Infection Control in the Workplace
|
|
Introduction to Infection Control
|
|
Infection
|
|
Bacteria
|
|
Viruses
|
|
Fungal Infection
|
|
Hospital Acquired Infection
|
|
Effects of Infection
|
|
Spread of micro-organisms
|
|
Isolation Nursing
|
|
Module2: The Importance of Personal Hygiene in the Control of Infection
|
|
Personal Fitness
|
|
Hand Washing
|
|
How to Wash Hands
|
|
Policy
|
|
Clothing
|
|
Protective Clothing
|
|
Personal Hygiene
|
|
Patient Hygiene
|
|
Module 3: Cleaning Processes to Control of Infection
|
|
What is clean?
|
|
Detergents
|
|
The Cleaning Process
|
|
Disinfection
|
|
Storage of Chemicals
|
|
Sterilisation
|
|
Pets in the Environment
|
|
Module 4: Waste Management in the Control of Infection
|
|
Safe Handling of Body Fluids
|
|
Waste Management
|
|
Categorising of Clinical Waste
|
|
Sharps – Involving Risk of Blood Borne Infection
|
|
Single Use Instruments and Equipment
|
|
Module 5: Some Specific Areas of Infection Control
|
|
General Equipment
|
|
Specimen Collection and Handling
|
|
Food Hygiene
|
|
Changing Beds/Laundry Disposal
|
|
Cross Infection
|
|
Death of a Client
|