Report: Infection Prevention and Control in Healthcare

This report delves into the critical aspects of infection prevention and control within healthcare settings and workplaces. It examines the roles and responsibilities of employers and employees in maintaining a safe environment, including adherence to relevant legislation such as the Health and Safety at Work Act and COSHH. The report outlines key areas like risk assessment processes, the importance of personal protective equipment (PPE), and the correct procedures for its application, removal, and disposal. Furthermore, it covers local and organizational policies, procedures and systems relevant to infection control, and the potential impact of outbreaks. Good personal hygiene practices, including proper handwashing techniques, are also emphasized. The report provides a comprehensive overview of the principles and practices necessary to minimize the spread of infection and protect individuals and organizations.

Understand roles and responsibilities in the
prevention and control

1.2 Employers’ responsibilities in relation to the prevention and control infection
The employers are responsible for providing a safe workplace to individuals along with
informing employees how to keep safe environment therefore, current legislation pertaining to
health and safety are to be followed. In addition, some legislation related to HSAWA are
COSHH, The Public Health (control of diseases) Act, Food Safety Act and Environment
Protection Regulations are to be followed. Employer’s major responsibility is of conducting a
proper risk assessment so as to reduce and eliminate infection risk. The employers must ensure
that employees are employees using PPE when it is required to help prevent and control
infection.
2.1 Current legislation and regulatory body standards which are relevant to the prevention and
control of infection
In present scenario, legislation related to prevention and control of infection are widely
accepted at the workplace. It includes The Public Health (Control of Diseases) Act, 1984, Health
and Safety at Work Act, 1974, The Public Health (Infectious Diseases) Regulations, 1998,
(COSHH) Control of Substances Hazardous to Health 2002 Food Safety Act, 1990 The
Environmental Protection Regulations 1991. In recent time, Health Protection Agency Bill 2004
and Hazardous waste regulations 2005 are two current legislation which are applied to health and
safety workplace. The regulatory bodies includes Health and Safety Executive (HSE), National
Institute for Health and Clinical Excellence (NICE), and the Food Standards Agency (FSA) who
are responsible to produce standards for properly guiding and informing infection prevention and
control practices.
2.2 Local and organizational policies relevant to the prevention and control of infection
The local and organizational policies related to prevention and control of infection are
Health and safety policies, Organizational infection control policies. In addition to that any
policies which are designed in relation to specific to role, industry or organization such as food
safety and related areas. Of course, local authorities in which business entities work have their
own infection control policies and procedures which are specifically developed to protect local
communities.

3.1 Procedures and systems relevant to the prevention and control of infection
The organizational procedures and systems includes when and how to use protective
equipment, maintaining clean environments, however, it is especially to follow at the time of
working with hazardous activities. The people are provided with regular information updates at
work and training sessions to make them aware about infection prevention and control.
Additionally, some other aspects procedures and systems include proper risk assessment, safe
systems of working, health and safety management systems as well as reporting systems. There
are some procedure for monitoring any infection outbreaks, immunization programmers and
strict procedures to provide effective care to individuals.
3.2 -Potential impact of an outbreak of infection on the individual and the organization
Outbreak and sudden increase in occurrences of a disease affects individuals as well as
organization in a certain way. Impact of outbreaks among the individuals can be seen in the
form of unnecessary illness, in some cases which leads to death. However, it also lead to distress
to staff and their family and friends as well. It also creates disruption in staff routines and can
affect emotionally just because people may get infected which isolate them from others. There
are some major effects of outbreak of infection on the organization which are explained in terms
of mortality/morbidity among staff, disruption to work, increase in cost, cancellation of services
and activities etc. The business entity can lose money as it has to pay staff for covering their
illness occurred sue to workplace conditions. Possible legal action could be taken by employees
that may damage reputation.
4.1 -Define the term risk
The term risk defined as a likelihood of a hazard or an activity which causes harm. In other
words, risk is a situation, activity or individual evident as a hazard which may cause to spread of
infection to others
4.2 -Outline potential risks of infection within the workplace
Within the workplace, individuals are witnessed with sharing facilities and supporting
individuals with personal care activities through which they come into immediate contact with
bodily fluids which contain pathogens. The potential risk of infection lead to illness and death
among vulnerable individuals such as old people, people suffering from health problems,
pregnant women etc. The individuals who are involved in high risk activities such as people who

work with people and nursing those with infection, are under a high risk of illness. At the
workplace where disposal of hazardous waste is carried out and other cleaning areas are more
likely risky in which individuals can be contaminated with pathogens. In context to health and
social care, support workers are at on higher risk of infection.
4.3 -Describe the process of carrying out a risk assessment
Risk assessment is an important process which helps in identifying the risks involved in
any activity and ways to reduce or eliminate the risk. Here, is the process of risk assessment at
the workplace which is used to reduce the risks of accidents:
1) Identification the hazard – This is an initial stage of risk assessment which is used find out
what hazards are and what actions can cause harm. This is to be done by observing as well as
discussing with individuals, staff and visitors.
2) Evaluation the risks – The stage involves the task of deciding what affects the identified
risk is going to have on individuals at the workplace i.e. individuals, staff and visitors.
3) Taking precautions – here, the precautions which might be taken into consideration that
might be used to remove, reduce or avoid the hazards i.e. PPE.
4) Reviewing the risks – The stage involves effectiveness of the precautions at the workplace
which is to be checked on regular basis.
5) Report and record outcome – The last stage of risk assessment is to record and all the
people who are involved need to be given en explanations and information of how the risk can be
controlled.
4.2 Importance of carrying out a risk assessment
The importance of risk assessment is in protecting the organization’s reputation because
through a proper risk assessment, potential risks associated with the organizations are to be
identified, measured and controlled or eradicated. However, it can be said that the process of risk
assessments is important to reduce the risks of accidents and ill health to the individuals at
workplace.

5.1 Correct use of PPE
PPE( Personal Protective Equipment) are those which are designed to reduce the risk of
infection at the workplace and which protect employees to get any infection. The correct use of
PPF is at the time undertaking when undertaking any procedure that carries an infection risk.
The use of PPF is suitable at the time when user has skill in use and removal. This is essential to
change PPE whenever it is heavily splashed.
5.2Describe different types of PPE
Within health and social care systems there are two major PPE used such as Aprons and
gloves. Furthermore, disposable gloves are having two different types named as standard latex
(i.e. white gloves which are used for personal care tasks), nitrile (used for cleaning tasks) and
vinyl (i.e. blue gloves which are used while handling food). On the other hand, disposable plastic
aprons are employed over uniforms which prevent uniform from becoming dirty or unclean at
the time of carrying different activities. These are of two type one is white: used for personal
care, second one is blue, used for handling food. Others are mask/respirator, worn etc.
5.3 Reasons for use of PPE
The major reasonable for using PPE are protection of staff; protection of service
users/patients and prevention of cross infection between individuals working in the risky
environment. This is to be further said that PPE are used to reduce or control the risk of
pathogens being transferred from a support worker to the individual, or from one people to
another and even from one staff member to another.
5.4 State current relevant regulations and legislation relating to PPE
Personal Protective Equipment at Work Regulations is the current regulation which has
been set out to assess the use of PPE in a proper and to guide how these should be used at the
workplace along with explaining the responsibilities employees and employers’ as well. The
regulation set comes under Health and Safety at Work Act which is designed in terms of
protection and prevention.
5.5 Employees' responsibilities regarding the use of PPE
The responsibilities of employees in regard to the use of PPE which includes taking
training about the use of PPE in a correct manner correctly and when it is required. In addition
to that employees have to attend regarding how to put on, use and dispose of PPE.

5.6 Describe employers' responsibilities regarding the use of PPE
The employers are responsible for providing the required PPE to the individuals so that
they can protect themselves from harm and risk. In addition the responsibility of providing
correct fitting of PPE is required. This is to be provided free of charge by the employers along
with specific trainings how to use such PPE. The employers are further responsible to address
the need of PPE in relation the work environment.
5.7 Correct practice in the application and removal of PPE
The use of PPE must be followed by putting on an apron before it hands must be first
wash and dry hands however, there must be neck strap to be placed over the head and the waist
ties secured behind the back. For the removal of apron, it is essential to limit the areas of hand
will touch so as to limit and reduce the likelihood of cross infection. Individuals have to pull at
the neck strap and the waist strap while making sure that is not going to fall to the floor. The use
PPE must be disposed of within a yellow bin bag. At the time of removing, this is required to
avoid touching any surface, and to make contacts with anyone, and it is to be placed in the
correct bin.
5.8 Correct procedure for disposal of used PPE
When disposing of PPE in a correct way, it is to be considered that appropriate disposal
of single use items such as clinical/hazardous waste is going to be done. This must be a
preparation of re-usable items so as to re-use them in case it is safe. The disposed off items must
be appropriately labelled with following policies, procedures and guidelines.
6.1 Key principles of good personal hygiene
There are some major principle of good personal hygiene which includes washing hands
both the time, before and after tasks, take bath on a regular basis so as to prevent the spread of
infection in human body. In addition to that, at the workplace people must be taken care of
personal hygiene routines at the time of preparing for work such as hair washing, fingernails.
There must be healthcare checks which are required before returning to work and consideration
of vaccinations required for work. One must take care of appropriate clothing etc.
6.2 -Demonstrate good hand washing technique
A good hand washing tactic in which a person may squirt of liquid soap onto her hands
and the correctly rub hands together. This is to be done under a running tap and hands must be

washed around fingers and thumbs. Then after, it becomes essential to interlocks her hands and
rubs finger tips in the palm. The hand then to be washed back of to rinse the soap off. Lastly,
the hand are to be dried with a disposable paper towel then the next procedure of putting apron
and gloves will be carried out.
6.3 -Describe the correct sequence for hand washing
Here, are the stages of hand washing in which firstly, one has to remove any jewellery,
then to turn the water tap on and make sure that both the hand must put under the water
comfortably. This is to at the right temperature (water) so that hands can be washed. Both the
hands are to be washed properly by applying soap and lather hands palm, rub each hand over the
back of the other. The hands must be interlocked and fingers must be rub. At last remove the
soap residue and dry hands with towel or an air drier
6.4 -Explain when and why hand washing should be carried out
This is essential to carry out a hand washing process so that one can prevent and control
the spread of infection. This is important to wash hands before starting work as well as and
putting a clean uniform, before and after using PPE. The hand must be properly washed before
and after specific tasks i.e. Toileting, handling and serving food, handling waste etc.
6.5 Describe the types of products that should be used for hand washing
The product used for washing hand include soap, antiseptic gels and alcohol-based hand
rubs. In addition, liquid soap from a dispenser also can be used for hand washing in communal
areas. Antiseptic gels includes of chemicals used for destroying pathogens and used in the areas
of higher risk of infection.
6.6 Describe correct procedures that relate to skincare
The most important thing is to consider for preventing infection is of take care of skin. It
is crucial because, skin protects from pathogens. The employees working in health and social
care sector mostly suffered from work-related skin problems and the proper procedure is of
washing hands regularly and using in personal protective equipment. The workers of HSC must
use glove when it is needed and must use moisturizing cream. The use of personal protective
equipment must be carried out after having proper information of their use so skin can be
protected.

7.1 -Describe how cognitive, functional and emotional changes associated with dementia can
affect eating, drinking and nutrition
Earlier weight loss and malnourishment are the major symptoms of dementia and no
difference is found among people with and without; as they will retain their usual eating habits,
tastes and preferences of a lifetime. Dementia affect the relationship of a person with food and
eating, however, eating and drinking is co-ordination of complex physical and mental activities.
Such activities affect progressive damage of memory, thinking, planning, perception,
communication among people with dementia. It is found that some people facing dementia
forget they have eaten and end up eaten twice as much as they should.
7.2 -Explain how poor nutrition can contribute to an individual's experience of dementia
Poor nutrition can worsen the symptoms of dementia such as restlessness, agitation,
aggression and challenging behaviors. It has been witnessed that it increases the risk of dementia
patient and needed to be hospitalized because of lack of fluid intake, low immune system;
Constipation is a cause which decreases patient’s appetite and reluctance to eat.
7.3 - How other health and emotional conditions may affect the nutritional needs of an individual
with dementia
The individuals facing with dementia have problem related to poor appetite, chewing and
swallowing problem and change in food preference hence, may affect the nutritional needs of an
individual with dementia.
7.4 - Importance of recognizing and meeting an individual's personal and cultural preferences for
food and drink
The major importance of recognizing and meeting an individual's personal and cultural
preferences for food and drink is that one can be provided with food and drink under the specific
requirements along with suitable nutritional quality.
7.5Why it is important to include a variety of food and drink in the diet of an individual with
dementia
It is witnessed that in dementia progresses, a person’s likes and dislikes about food and to
provide variety of food and drinks become necessary as they may be very active or like to walk
around a lot, and use more energy. Person’s likes and dislikes for different foods may change
which also affects diet of an individual with dementia

8.1 - How mealtime cultures and environments can be a barrier to meeting the nutritional needs
of an individual with dementia
The preference of individuals along with their cultures and environments need affect the
preparation of dietary cart. Sometime they forgot to prepare food or forget to eat the food which
affects it. The factors that do not adhere to the needs of a person with dementia are the mealtime
cultures such as having strict mealtimes and meal sizes and certain number of courses and in
certain orders such as starter, main, dessert. People may wish to eat small amounts or may not
wish to eat at the same time. Trying to stick to normal mealtime culture is a barrier to the
nutritional needs of the individual.
8.2 How mealtime environments and food presentation can be designed to help an individual to
eat and drink
There is a huge impact on the mealtime experience by the person with dementia eats.
Person enjoyment of food is also affected. The different things like the way food is served, the
surroundings and enjoyment of eating a meal is affected. The positive impact on their health and
sense of wellbeing can be because of good mealtime experience. This is to keep in mind that, the
food is to be served in a relaxed and unhurried manner. Different innovations like bright color,
different patter may also help.
8.3 How a person centered approach can support an individual, with dementia at different levels
of ability, to eat and drink
Person centered approach is helpful for dementia patients where carer taker take care of
their ability to eat and drink. They assist them in making effective diet plan in accordance with
their interest and ability or preferences. Here, service providers do not only focus on illness and
symptoms of patients rather they are treated very well so as to recover their health in relatively
less time. Furthermore, they also lays emphasis on their strength and ability also interact with
them with kind and warm manner. Application of such kind of approach support individual to
change their eating and drinking abilities which give them healthy life.
9.1-Identify the differences between bacteria, viruses, fungi and parasite
The major difference between bacteria, viruses, fungi and parasite are as follows

Bacteria: Bacteria are said to one-celled organisms which are only visible through microscope
as are small in size. All are not harmful to health
Viruses : Viruses are much smaller as compared to cells and just capsules contains genetic
material
Fungi: There are number of fungi, even in daily routine we eat them fungi can cause illness.
Parasite: These are tiny organism which lives in body which they use in order to feed. Parasites
can cause severe illnesses,
9.2 Common illnesses and infections caused by bacteria, viruses, fungi and parasites
The most common illnesses and infections caused by bacteria, viruses, fungi and
parasites are Fever, Diarrhea, Fatigue, Muscle aches, Coughing and many of skin disease.
9.3 What is meant by "infection" and "colonisation"
Infection is generally seen as a presence of microorganisms which causes to damages in
human body tissues. These are usually in the presence of acute inflammation such pain, swelling,
redness, heat and loss of function. On the other hand Colonisation is described when bacteria
grow on body which are exposed to the environment, however, it does not cause without
infection. This is too normal process.
9.4 Explain what is meant by “systemic infection” and “localised infection”
Localised infection is a type of infection which is restricted to a specific part of the body
and is also restricted to that area. However, systemic infection is one which spread throughout
the whole body and carried out through a blood stream.
9.5 Poor practices that may lead to the spread of Infection
The poor practices that may lead to the spread of infection includes washing hands after
having contact with service users. In addition, not wearing correct PPE when required are the

major poor practices. In addition , not storing food correctly, not cooking food thoroughly, not
covering mouth or nose during sneezing and coughing, waste disposal and storage procedures
and inadequate cleaning of environment are the major poor practices which my lead to spread of
infection.
10.1 Explain the conditions needed for the growth of micro-organisms
The conditions are needed for the growth of micro-organisms are plenty of food, suitable
temperature, suitable pH along with no build-up of poisonous waste products. However, the
factors lead to slow down bacterial growth are lack of food and oxygen , building up of
poisonous waste products and change pH as carbon dioxide levels build up.
10.2 Explain the ways an infective agent might enter the body
This is to be said that an agent might enter in human body via nose, windpipe or lungs,
this is the reason how coughs, colds and other common airborne infections are contacted.
However, infective agent can enter in the human body via breaks in the skin, bites, scratches;
puncture wounds which increases the risk of infection.
10.3 -Identify common sources of infection
Common sources of infection includes food, water, sick people. In addition it speared
through animals as well as poor housing conditions.
10.4 -Explain how infective agents can be transmitted to a person
There are different ways through which infective agents can be transmitted in a human
body include droplet contact; if someone has cough or sneezing near to an individual. Direct
contacts such as touching a person who are infected or coming in sexual contact. Indirect
contact, Fecal-oral transmission, Lactogenic transmission, Vector-borne transmission, Vertical
transmission are other way.
10.5 Key factors that will make it more likely that infection will occur
Infection occurs because of eating infected food. It affect health of people to a great
extent. It consists of parasites, fungi, prions and viroids. However, some of the major infections
caused by hepatitis or herpes. On the other hand, people with weak immune system get affected
in relatively less time because of Chronic bacterial infections. In addition to this, there are

several viral infections also which caused due to breathing or being bitten by infected insects. In
addition to this sexual contact is also the major reason behind the same