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HLTIN301A
Comply with infection control
policies and procedures in health work
Gloves
Personal Protective
Equipment (PPE)
- worn when contact with mucous / body fluid
/ open skin
Gowns / aprons
 protect clothing
Goggles
 protect eyes from spray
Masks
 decreases inhalation of organisms
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Personal Protective Equipment. Continued…
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When to wear PPE
 Disposable gloves for all contact with body
fluids
 Rubber gloves for cleaning wet areas
 Masks for potential splashing into face
 Goggles for potential splashing into eyes
 A range of PPE for known infectious disease
Gloves
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Wear gloves when contact with blood or body
fluids is possible
Remove gloves after caring for a client
Do not wear the same pair of gloves for the care
of more than one client or performing different
tasks on the same person
Dispose of gloves, do not wash them
Cleaning
Why is thorough cleaning required?
 To remove micro-organisms from environmental
surfaces eg. Bench tops, folders, tables
 Avoid aerolising dust (flicking it into the air) –
How? - vacuum, damp dust, mop
 Clean equipment after use, store it dry
 Ensure that Standard Precautions are followed
 Ensure proper Hand Hygiene is maintained
Cleaning. Continued…
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pH neutral detergent and warm water should be
used to clean environmental surfaces (bench
tops, equipment etc)
Antibacterial disinfectants, detergents are not
necessary – increase antibiotic resistance
Cleaning Guidelines
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In Health care facilities the following guidelines
should be adhered to in infection control
procedures:
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National Infection Control Guidelines
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State Infection Control Guidelines
Blood & Body fluid spills
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Wear PPE (gloves should be worn and a gown if it
is a large spill)
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Mop up the fluid with a paper towel
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Dispose of the paper towel in the bin
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Wash the area with detergent and water
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Dispose of gloves
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Wash hands after removing gloves
Food Safety
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Wash hands before handling food
Bacteria grow in most food when stored between
5°C & 60°C
Perishable food must be kept steaming hot or
refrigerator cold – as this slows bacterial growth
Cool hot food quickly, keep it covered
Store raw meat, fish & poultry near the bottom of
the fridge (this will contain leakage)
Thaw frozen food in fridge, not on the bench
Food Safety. Continued…
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Use different chopping boards for ‘ready to eat’
foods (salad & vegies) and ‘to be cooked’ foods
(meat, fish)
Reheat food to steaming hot temperature as
this kills bacteria
Cool food down quickly
Clean all work surfaces with warm, soapy water
and dry thoroughly
Bacteria can grow in damp dishcloths, sponges
etc. Dry them after use & change them
regularly
Blood Borne Viruses
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Hepatitis B, C & HIV/AIDS are examples of
blood borne viruses
Transmission can occur by direct blood
contact – sexual intercourse, sharing
needles, needle stick injuries, razors etc.
Standard precautions apply
 Wear PPE when anticipating contact with
body fluids
Handle sharps safely and appropriately
Risk Management
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Look after your own safety
Do not place others at risk. You must
report & document any outbreaks or
suspicions of outbreak
Use personal PPE and clothing
Comply with policies, procedures,
instructions, practices and legislative
requirements of the organisation
Privacy & Confidentiality
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Commonwealth Privacy Act 1988
Commonwealth Privacy (Private Sector) 2000
SA Cabinet Admin. Instruction1/89 (“the
Information Privacy Principles”
SA DoH Code of Fair Information Practice 2002
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Each state has own legislation
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Privacy & Confidentiality. Continued…
Principles guide the:
 Collection
 Use & disclosure – only disclose necessary & relevant info.
 Storage & quality
 Transfer of personal information
Accreditation & Infection Control
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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: hand
washing, use of PPE, etc