HLTIN301A

Comply with infection control

policies and procedures in health work

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

Microorganism

Susceptible host
Source

Entry point
Exit point

Method of
transmission
 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
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
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

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
 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

 Micro-organism Identify micro-
Bacteria Fungi Viruses organisms

Recognise high
risk patients, Hand washing, sterilizing,
treat diseases, disinfecting, cleaning,
immunisation
Susceptible host
Aged, immobile, immuno- Source
suppresant People, Food,
Equipment, Water

BREAKING
THE CHAIN OF
Entry point
Broken skin, wounds, INFECTION
respiratory, urinary Exit point
tracts Body fluid, skin,
Wound care, droplets
catheter care, PPE, Hand washing
hand washing waste disposal control
body fluid

Method of transmission
Airborne, direct contact,
ingestion, surfaces – objects,
benches Food handling,
sterilization, airflow
control, hand washing
 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)

 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.

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.
 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
 Standard Precautions. Continued…

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

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

Address the different ways in which

organisms are transmitted:

 Airborne
 Droplet
 Direct / Indirect Contact
 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
 Privacy & Confidentiality
 Principles guide the:
 Collection
 Use & disclosure – only disclose necessary & relevant info.
 Storage & quality
 Transfer of personal information
Legislation & Standards

 South Australian legislation

 National legislation
 Australian & New Zealand Standards
 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.
 Conclusion

 Remember privacy and confidentiality

 Legislation
 Policies and Procedures
 Personal protective equipment
 HAND HYGIENE
 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