HLTINF006

APPLY BASIC PRINCIPLES

AND PRACTICES OF
INFECTION PREVENTION
AND CONTROL

LEARNER GUIDE

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 1 of 48
First published 2023

Version 1.1

RTO Works
www.rtoworks.com.au
[email protected]

© 2023 RTO Works

This resource is copyright. Apart from any fair dealing for the purposes of private study, research, criticism or review as
permitted under the Copyright Act 1968, no part may be reproduced by any process without written permission as
expressed in the RTO Works License Agreement.

The information contained in this resource is, to the best of the project team’s and publisher’s knowledge true and
correct. Every effort has been made to ensure its accuracy, but the project team and publisher do not accept
responsibility for any loss, injury or damage arising from such information.

While every effort has been made to achieve strict accuracy in this resource, the publisher would welcome notification of
any errors and any suggestions for improvement. Readers are invited to write to us at [email protected].

Community Services Works is a subdivision of RTO Works. It is a suite of training and assessment resources developed
for the Community Services Industry.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 2 of 48
Contents
Overview ................................................................................................................................................. 4
Topic 1: Identifying infection prevention and control in the workplace ................................................... 5
Topic 2: Precautions for infection prevention and control ..................................................................... 15
Topic 3: Respond to potential and actual infection risk ........................................................................ 30
Learning activities ................................................................................................................................. 45

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 3 of 48
Overview
Application of the unit
This unit describes the performance outcomes, skills and knowledge required to apply basic infection
prevention and control principles in work settings including implementing standard and transmission-
based precautions and responding to risks.
This unit applies to individuals working in a range of industry and work setting contexts.
The skills in this unit must be applied in accordance with Commonwealth and State or Territory
legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time
of publication.

Learning goals
Learning goals include the following:

• The student is able to identify the role of infection prevention and control in the workplace.

• The student is able to follow precautions for infection prevention and control.

• The student is able to respond to infection risks.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 4 of 48
Topic 1: Identifying infection
prevention and control in the
workplace
1.1. Introduction
This topic is an introduction to infection and its prevention and control. It looks at how infections are
caused and transmitted and the role of infection prevention and control in the workplace.
Learning goals include:

• Understanding causes and transmission of infection.

• Being able to identify:

o standards and guidelines
o risks and hazards
o roles and responsibilities.
in relation to infection prevention and control in the workplace.

• Understanding control measures to minimise risk following national standards and guidelines.

• Communicating effectively with others regarding risk management.

• Recording identified risks and risk management strategies.

1.2. Causes and transmission of infection

What is an infection?
An infection is caused by pathogens getting into or onto the body. A pathogen is usually defined as a
microorganism that causes, or can cause, disease, for example, bacteria, viruses, fungi or parasites.
Before looking at infection control and methods, it is important to understand the basics of infection
and how it spreads.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 5 of 48
 Type of infection Explanation

Virus Most viruses are tiny infectious agents, often the smallest type of
infectious disease. Viruses can survive and spread without needing a
living host, but it can only reproduce (replicate) in the living cells of other
organisms (the living host).

Bacteria Bacteria are much larger than viruses and more complex. Unlike viruses,
bacteria can grow and replicate without a living host. Bacteria can be
found in soil, water and other organisms (animal, human and so on).
Not all bacteria is considered harmful – there are many bacteria that are
considered ‘good bacteria’ and support the health of the organism in
which it resides.

Parasites Parasites live in or on other organisms. They benefit from taking nutrients
from the host and causing harm, but in fact do not kill the host. Different
parasites will feed off different parts of the body. Some parasites can
cause disease, such as malaria and giardia.

Fungi Fungal infections (mycoses) occur through the growth of fungi in a host.
Common sites for fungal infection are the skin, nails, throat and mouth.
Some fungi are quite harmless and others need simple treatment. There
are some, however, that can lead to serious health issues – the severity
will depend on the strength of the host’s immune system. Examples of
fungal infections are tinea (Athlete’s foot, ringworm etc) and candida
(yeast infection).

Table 1: Types of infections.

Activity 1.1. Read

You can also read this webpage for a brief description of these pathogenic microorganisms
which cause infections.
Bacteria, Viruses, Fungi, and Parasites.
Website: https://vivotesting.com/bacteria_viruses_fungi_and_parasites

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 6 of 48
Colonisation vs infection
In the context of health, colonisation and infection refer to the existence of microorganisms in or on
the body.
Colonisation means that the microorganisms (or germs) are not causing disease. On the previous
page you learned that some bacteria is beneficial. Consider beneficial gut bacteria – it colonises our
digestive system and does not cause harm or infection. Other germs that are not beneficial can still
exist in or on the body and not cause harm or infection. If a person is colonised, they do not show any
signs or symptoms of having these germs in their body.
On the other hand, infection means that pathogenic organisms have entered the body and are
causing damage, inflammation and/or disease. Once the body is infected, signs and symptoms of
illness or disease will be present.
Signs and symptoms of illness that is caused by an infection may not always be present immediately.
This is how illness and disease can be passed on unknowingly – the person who has been infected is
unaware and continues about their daily life and activities, during which they infect others.
It’s important to not fall into the trap of thinking that colonisation means germs cannot be passed on.
You can, in fact, spread germs when colonised. People with weak immune systems can be vulnerable
to infection from those who are colonised.

Activity 1.2. Read

• Read more about colonisation here:

Website: https://www.rubbermaidcommercial.com.au/blog/healthcare/what-is-colonization-
in-infection-control/

• Read more about infection here:

Website:
https://www.sahealth.sa.gov.au/wps/wcm/connect/public+content/sa+health+internet/
conditions/infectious+diseases/infectious+diseases

Chain of infection
The chain of infection is essentially how the infection occurs. A series of events has to happen to
bacteria, fungi and viruses to cause infection in a person.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 7 of 48
The table below explains the chain of infection.

Chain of infection Explanation and example

Infectious agent This is the microorganism which causes disease. It could be:

• bacteria

• fungi

• viruses

• parasites.
The degree of exposure to these pathogens increases the risk of
infection.

Reservoir This is the habitat in which the agent normally lives, grows, and
multiplies. It could be:

• people, animals and birds

• blood and bodily fluids

• food, water and soil

• waste

• other vectors, such as blood sucking insects such as mosquitos,

fleas or ticks.

Portal of exit This is how the pathogen leaves the reservoir or host. It could be:

• open wound

• bodily fluid

• coughing.

Transmission This is how the pathogen is transferred to another person, animal or

object. It could be:

• direct contact: contact, droplet or airborne

• indirect contact: surface or object contamination, penetrating injuries

and vectors (animals, insects or parasites).

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 8 of 48
 Transmission This is how the pathogen enters a new host. It could be:

• inhalation (breathing through your mouth or nose via the respiratory

tract)

• absorption (through mucous membranes such as the eyes)

• ingestion (eating or drinking via the gastrointestinal tract)

Susceptible host This is someone who will feel the effects of the disease. It could be
anyone but examples of those at high risk could be:

• babies

• elderly

• people with a weakened immune system

• unimmunised people

• someone receiving healthcare treatment or with underlying

healthcare issues.

Table 2: Chain of infection

Activity 1.3. Read

Breaking the chain at any of these points reduces infection risk. Look at this website, which
shows the chain of infection and how and when it can be broken to avoid infection.
Website: https://infectionpreventionandyou.org/wp-content/uploads/2016/09/Break-the-Chain-of-
Infection.pdf
Reflection: What are some of the strategies you use to break the chain of infection in your
everyday life? How could you improve on this?

1.3. Roles and responsibilities

When dealing with infection prevention and control, you must follow national guidelines as well as
your organisation’s policies and procedures. To do this effectively, you need to be aware of infection
prevention and control standards and guidelines.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 9 of 48
 Activity 1.4. Read

Read the following document for national guidelines in prevention and control of infection from
the Australian Commission on Safety and Quality in Health Care.
Australian Guidelines for the Prevention and Control of Infection in Healthcare.
Website: https://www.safetyandquality.gov.au/sites/default/files/2022-
09/australian_guidelines_for_the_prevention_and_control_of_infection_in_health_care_-
_current_version_-_v11.13_19_september_2022.pdf
Reflection: Do you practise good personal hygiene? Is there anything you could improve?

Image by Cottonbro Studio on Pexels

Following national guidelines will mean that you are able to identify control measures and minimise
risk in accordance with national standards and ensures that every organisation uses the best and
safest work practices across Australia.
You also need to be familiar with the specific policies and procedures of the organisation you are
working for, and the different roles and responsibilities of you and your workmates. Communicating
effectively with others in your workplace will help create a smooth process in risk management where
nothing is overlooked.
This process will involve recording identified risks and following national and organisational risk
strategies to identify and minimise the risk of infection in the workplace. You should always follow
organisational policies and procedures for reporting and documenting.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 10 of 48
 Being familiar with national and organisational standards and guidelines and knowing your and
other’s roles and responsibilities, will ensure an efficient and effective process in the prevention
and control of infection, which will minimise risk and harm for all employees and clients.

1.4. Communicating effectively with others regarding risk management

Effective communication is essential to ensure safety when dealing with infection prevention and
control. To do this effectively, you need to be able to understand what your team needs. In a fast-
paced environment, everyone needs to be on the same page and information needs to be shared
quickly and clearly. Key skills are briefly listed below.

• Active listening: where you are not just hearing but understanding what the other person is
saying.

• Questioning: open questions (where you want detailed information to be provided), closed
questions (where you are looking for a specific answer which may consist of a one-word answer
or an exact answer) and probing questions (where you want to dig deeper into something that
the person has raised or mentioned in passing).

• Summarising: taking the key points from what the other person has said and reflecting them in a
clear/succinct manner.

• Paraphrasing: taking what the other person has said and explaining it in your own words, but not
cutting down the message or its intent.

• Style of communication: the way in which you communicate with others depending on the
audience and the information to be communicated.

• Body language: a person’s words may not reflect what is being shown by their facial expressions,
posture and movements; your own body language can often give away what you are really
thinking and feeling.

• Respectful and sensitive approaches: how you speak to and interact with others; you need to be
considerate and respectful when speaking to everyone, however care should be taken when
talking to those from different cultural or religious backgrounds, those with different abilities, and
so on.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 11 of 48
 Activity 1.5. Read

Read the information for the following website on why communication is important in terms of
infection prevention outcomes.
Communication is the Key to Ensure Good Infection Prevention Outcomes.
Website: https://www.hospitalhealth.com.au/content/clinical-services/article/communication-is-
the-key-to-ensure-good-infection-prevention-outcomes-409613151
Reflection: Do you practise effective communication? Is there anything you could improve?

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 12 of 48
Quiz time!
Congratulations! You have reached the end of Topic 1.

To review what you’ve learnt, answer the following questions before continuing to Topic 2.

• Host

• Virus
1. Which of these are pathogens?
• Fungi
Select all appropriate options.
• Reservoir
Go to 1.2 for help answering.
• Bacteria

• Parasite

• pathogens enter the body and multiply and

lead to symptoms
2. Complete the sentence:
• pathogens are on the body without causing
An infection is when...
symptoms or disease in the person
Go to 1.2 for help answering.
• there is a harmful change in the normal
structural or functional state of an organism

• An open wound
3. Which of these could be a
• Waste
reservoir?
• Soil
Select all appropriate options.
• An animal
Go to 1.2 for help answering.
• A virus

4. True or false?
Breaking the chain at any stage • True
can stop infection from spreading. • False
Go to 1.2 for help answering.

• Understand your role and responsibilities

5. Which of these are important in
the prevention and control of • Know others’ roles and responsibilities
infection in the workplace?
• Follow national guidelines and standards
Select all appropriate options.
• Communicate effectively
Go to 1.3 for help answering.
• Record identified risks

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 13 of 48
 How did you go? Check your answers:
1. Correct answers:

• Virus

• Fungi

• Bacteria

• Parasite.
2. Pathogens enter the body and multiply and lead to symptoms.
3. Correct answers:
• Waste

• Soil

• An animal.
4. True.
5. All answers are correct.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 14 of 48
Topic 2: Precautions for infection
prevention and control
2.1. Introduction
This topic looks at how to follow national standards and guidelines for infection prevention and control
in a work setting.
Learning goals include:

• knowing personal hygiene practices

• knowing hand hygiene practices

• knowing correct use of personal protection equipment (PPE)

• understanding procedures for environmental cleaning and management of waste.

Now that we have covered infection basics, let’s look at standard precautions that are the basic
procedures that must be followed to ensure infection control and prevention in the healthcare
environment. They should be adopted by all health and direct care workers.
Standard precautions should always be used regardless of whether the infection status is suspected
or confirmed. Using these practices will reduce or prevent the risk of transmission of infectious agents
and to ensure that the workplace is as free as possible from infectious agents.

2.2. Personal hygiene

Practising good personal hygiene is essential in the prevention and control of infection. It can stop you
from getting ill or passing on infection to other people.
Personal hygiene includes:

• personal care and cleanliness, like showering and washing hands

• wearing clean clothes or uniform

• washing work clothing properly

• not going to work if you are ill

• safe respiratory and cough etiquette.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 15 of 48
 Activity 2.1. Read

Read this information from Health Direct Australia for further details on how to practise good
personal hygiene.
Website: https://www.healthdirect.gov.au/personal-hygiene
Reflection: Do you practise good personal hygiene? Is there anything you could improve?

Activity 2.2. Read

Read this webpage on washing clothes to stop infection.

Can Clothes and Towels Spread Germs?

Website: https://www.nhs.uk/common-health-questions/infections/can-clothes-and-towels-
spread-germs/

Did you notice the following key points?

• High risk items should be washed at the highest possible temperature.

• Bleach-based products can be used to minimise the transmission risk as much as possible.

• Vomit or faeces should be removed from soiled clothing before washing.

• Protect yourself from infection by wearing gloves when handling high-risk laundry.

• Always wash your hands thoroughly after handling high-risk laundry.

Respiratory hygiene and cough etiquette

Respiratory hygiene and cough etiquette is vital to prevent the spread of infection.
When coughing or sneezing you should always:

• cover your mouth or nose with a tissue

• put your used tissue in the rubbish bin

• cough or sneeze into your inner elbow if you don’t have a tissue

• follow hand hygiene procedures after coughing or sneezing.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 16 of 48
 Activity 2.3. Read

Read this factsheet, which shows you the steps you should take when sneezing or coughing.
Website: https://content.health.vic.gov.au/sites/default/files/migrated/files/collections/policies-
and-guidelines/c/cover-your-cough-and-sneeze-poster.pdf
Reflection: Do you have good respiratory hygiene and cough etiquette? If not, what do you need
to do to improve this?

2.3. Hand hygiene

Handwashing
As we learnt during the COVID-19 pandemic, an essential way to help stop the spread of disease is
through correct handwashing.
Handwashing is one of the most important things you can do for disease and infection prevention and
control – but handwashing is only effective if you know how to do it correctly and thoroughly. You can
wash your hands as many times as you like, but it does not mean that they are really clean!

Image by Karolina Grabowska on Pexels

Activity 2.4. Read

Take a look at this poster for correct handwashing techniques from the World Health
Organisation (WHO).

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 17 of 48
 Website: https://www.who.int/docs/default-source/patient-safety/how-to-handwash-
poster.pdf?sfvrsn=7004a09d_2

Hand sanitiser
Due to COVID-19, most people are now very familiar with the use and importance of hand sanitiser.
This is an alcohol-based handrub that kills certain microorganisms that spread disease and infection.
Hand sanitiser is only effective if your hands have no visible dirt on them. It should be used in addition
to handwashing, which rids your hands from all types of germs.

Activity 2.5. Read

Take a look at this poster for correct hand rubbing techniques using hand sanitiser from the
World Health Organisation (WHO).
Website: https://cdn.who.int/media/docs/default-source/integrated-health-services-(ihs)/infection-
prevention-and-control/how-to-handrub-poster.pdf

Using hand sanitiser is not as effective in killing microorganisms as washing your hands
correctly with soap and water. Hand sanitiser should not substitute hand washing.

Activity 2.6. Watch

Watch the following videos about handwashing and hand rubbing.

How To Hand Wash? With Soap and Water.
Video: https://www.youtube.com/watch?v=3PmVJQUCm4E (01:26)
How To Handrub? With Alcohol-Based Formulation.
Video: https://www.youtube.com/watch?v=ZnSjFr6J9HI (01:18)

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 18 of 48
The five moments of hand hygiene
The five moments of hand hygiene indicates the times when you should practise hand hygiene when
looking after a patient in a healthcare environment.
The moments are:
1. before touching a patient
2. before a procedure
3. after a procedure or body fluid exposure risk
4. after touching a patient
5. after touching patient’s surroundings.

Activity 2.7. Read

Look at this factsheet for details of each stage.

Website: https://www.safetyandquality.gov.au/sites/default/files/2022-
02/nhhi_5moments_poster.pdf

When should you wash your hands with soap and water?

When your hands are visibly dirty

After going to the toilet

After helping a child go to the toilet, or changing a nappy

After handling rubbish, household or garden chemicals, or anything that could be contaminated

Before you prepare or eat food

After blowing your nose or sneezing, or wiping a child’s nose

After cleaning up blood, vomit or other body fluids

After cleaning the bathroom

Before and after taking care of a sick person

Before and after touching a wound, cut or rash

Before giving medication or applying ointment

After handling rubbish, household or garden chemicals, or anything that could be contaminated

Table 3: When to hand wash with soap and water

Wearing gloves does not mean you can stop practising hand hygiene! Always wash your hands
before putting on gloves and wash your hands after removing them.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 19 of 48
Hand care procedures
It is also important to understand what to do when you have a cut or abrasion on your hand. Cuts or
abrasions should always be covered with protective waterproof dressing or gloves.
Hand care procedures also include following procedures with regard to fingernails, jewellery and
watches. These include:

• fingernails should be kept short and cleaned frequently to prevent dirt and bacteria

• wearing watches or jewellery can increase the risk of infection and so rings, bracelets, bangles
and wrist watches should not be worn.

2.4. Personal protective equipment (PPE)

Personal protective equipment is clothing or equipment designed to minimise exposure of the wearer
from hazards. Depending on the type of work environment and what the wearer is doing, the types of
hazards will vary greatly.
In the context of healthcare, PPE is used as a form of infection prevention and control.
PPE includes:

• gloves

• gowns or aprons

• mask or respirators

• goggles

• face shields.
Wearing PPE reduces the risk of infection
and protects the wearer from exposure to
pathogens such as blood and body fluids
(through the donning of gloves and gowns) or
airborne pathogens (by donning a mask or
face shield).
Deciding what PPE to wear is based on an
assessment of the risk of transmission of the
pathogen and the risk of contamination of the
clothing or skin.

Image by Antoni Shkraba on Pexels

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 20 of 48
Here are some factors that should be considered when deciding what type and grade of PPE to use.

• probability of exposure to blood and body substances

• type of body substance involved

• probable type and probable route of transmission of infectious agents.

Putting on PPE and taking off PPE

It is also important to understand how to correctly put on (also called ‘donning’ and take off (also
called ‘doffing’) PPE. Remember that you should always complete hand hygiene procedures before
putting on and taking off PPE.

Activity 2.8. Read

This factsheet from the Australian Government is an essential guide to safe standards for putting
on and removing PPE to reduce the risk of transmission of infectious agents. So, make sure you
are familiar with it.
Website: https://www.safetyandquality.gov.au/sites/default/files/2020-
03/putting_on_and_removing_ppe_diagram_-_march_2020.pdf

Activity 2.9. Read

Access the Australian Guidelines for the Prevention and Control of Infection in Healthcare
Australian Guidelines for the Prevention and Control of Infection in Healthcare,

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 21 of 48
 Read section 3.3 on personal protective equipment in this guide from the Australian
Government. This will cover the various types of PPE, when they should be worn, their grades
and so on.
Website: https://www.nhmrc.gov.au/sites/default/files/documents/infection-control-guidelines-
feb2020.pdf

2.5. Cleaning procedures

Environmental cleaning
Deposits of dust, soil and microbes on environmental surfaces can transmit infection. Therefore,
regular routine cleaning is one of the key parts of applying standard precautions.
Each workplace will have their own procedures that document cleaning frequency, methods and
products to be used.
Common areas that need to be cleaned are:

• general surfaces

• floors

• walls

• wet areas.
Common cleaning equipment includes:

• vacuum cleaners with high efficiency particulate air filters (otherwise known as HEPA filtration)

• mops

• cloths

• cleaning carts.

Image by Matilda Wormwood on Pexels

Neutral detergents are best for environmental cleaning, as they are less likely to cause damage to
surfaces or cause skin irritation. Disinfectant may also be used.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 22 of 48
You may also be required to wear PPE, like gloves while cleaning.
Your workplace will have procedures about the regularity of cleaning, for example:

• Floors are to be cleaned daily

• Frequently touched surfaces such as doorknobs or lights should be cleaned every hour (during
COVID-19, frequent cleaning of frequently touched surfaces is essential).

Activity 2.10. Read

Read this factsheet on environmental cleaning in healthcare.

Environmental Cleaning: Information for Cleaners
Website: https://www.safetyandquality.gov.au/sites/default/files/2021-
06/environmental_cleaning_information_for_cleaners_fact_sheet.pdf

Terminal cleaning
Terminal cleaning is an infection control process whereby an area or room is thoroughly cleaned once
a contagious person has been removed (that is, they may have been discharged or moved to another
room or location, or they have recovered from their illness). The purpose of terminal cleaning is to
make sure that any risk of transmission is removed from the environment.
Terminal cleaning generally requires thorough cleaning and disinfection of all surfaces, removal of
linens and disposing of any objects/items that cannot be cleaned and disinfected.

Activity 2.11. Read

Read the section on cleaning in this factsheet. You will find terminal cleaning covered on
pages 4–5.
Environmental Cleaning and Disinfection Principles for Health and Residential Care Facilities.
Website: https://www.health.gov.au/sites/default/files/documents/2020/05/coronavirus-covid-19-
environmental-cleaning-and-disinfection-principles-for-health-and-residential-care-facilities.pdf

Handling and cleaning client equipment

Client equipment can include anything from thermometers to wheelchairs.
A common term that is used for the cleaning of client equipment is ‘reprocessing ‘, which refers to and
cleaning disinfection and/or sterilisation.
Equipment must be cleaned depending on their intended use.
The minimum levels of reprocessing are based on three risk categories:

CRITICAL
Critical equipment is equipment that will enter or penetrate into sterile tissue, cavity or blood
stream. This equipment must be sterilised by steam under pressure or low temperature
chemical sterilant systems, liquid chemical sterilant or ethylene oxide.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 23 of 48
 Examples include: needles, syringes and surgical implants.

SEMI-CRITICAL
Semi-critical equipment is equipment that comes into contact with intact mucosa or non-intact
skin. Heat tolerant items must be sterilised with steam or through thermal disinfection. These
can be cleaned through low temperature, automated chemical sterilant systems or with high
level chemical disinfection.
Examples include: nebuliser equipment, dental mirrors, anaesthesia equipment and
endoscopes.

NON-CRITICAL
Client equipment that comes into contact only with intact skin such as blood pressure monitors
and wheelchairs are classified as non-critical and only require cleaning between patients.
However, if the equipment has come into contact with blood or body fluids or clients with
infectious diseases the equipment should be disinfected.
Examples include: bed rails, wheelchairs, blood pressure cuffs and crutches.

Activity 2.12. Read

Read this webpage about reprocessing reusable medical devices.

Reprocessing of Reusable Medical Devices.
Website: Reprocessing of reusable medical devices

Management of linen and clothing

Linen can contain microorganisms from body substances such as blood or saliva. It is therefore
important to follow safe practices when handling, transporting and processing laundry.
This involves:

• being careful when handling used laundry – if you are rough when handling used laundry (such
as shaking it or throwing it) you risk microorganisms being spread into the environment

• avoiding contact with your skin and clothing

• wearing PPE during an outbreak of infectious disease (such as in the case of COVID-19) – PPE
includes gloves, mask, gown and eye protection

• ensuring laundry is put into the correct laundry container/bin carefully

• never placing used laundry on the floor

• washing soiled laundry as soon as possible – it should be washed at over 65°C for at least 10
minutes using standard laundry detergent

• washing laundry bags with the laundry

• drying in a dryer on a hot setting

• cleaning all laundry/linen trolleys thoroughly after use

• storing laundry in a clean, dry place and never near soiled linen.
RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 24 of 48
2.6. Waste management procedures
When looking at waste disposal in healthcare, there are two categories, general waste and
contaminated waste.

General waste
General waste is non-hazardous waste that is not contaminated or post any biological or chemical
risk. This is disposed of in general waste bins.

Contaminated waste
Contaminated waste or infectious waste is any waste that includes any fluids, solids, or materials and
that have the potential to carry infectious microorganisms and transfer diseases.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 25 of 48
Waste can be contaminated with:

• blood

• bodily fluids (such as saliva, mucous, or pus)

• waste products (faeces, urine, and vomit)

• skin or tissue.
This contamination means that the waste is infectious and can spread to all surfaces and materials.
Waste items that pose a risk to workers include:

• syringes and needles

• scalpel blades

• plasters

• bandages

• soiled clothing
• bedding (human and animal)

• materials used to clean wounds

• sanitary waste.
General steps for disposing of contaminated waste include:

• wearing protective equipment.

• disposing of waste at the point of generation.

• disposing of waste in specifically allocated receptacles. For example:
o clinical waste – yellow plastic bags or rigid containers for sharps both with a black biohazard
symbol
o cytotoxic waste – purple containers with a telophase symbol
o radioactive waste – red containers with black international radiation symbol.
o anatomical waste – large burgundy or small orange rigid containers.

• using correct cleaning procedures for surfaces that have come into contact with the
contaminated waste.
• removing contaminated PPE and washing hands.

Activity 2.13. Read

Do some research online and familiarise yourself with what these waste receptacles look like:

• clinical waste

• cytotoxic waste
• radioactive waste

• anatomical waste.

Sharps disposal

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 26 of 48
Sharps disposal may include disposable needles and syringes, scalpel blades, single use razors,
blood glucose lancets, intravenous stylets or any object that has the potential to break skin integrity
that has been in contact with blood or body substances.
Sharps must be disposed of in a sharps waste container and must be placed as close as possible to
the point of generation, but not be in a position that may allow contamination of other wastes by
sharps.

Additional precautions
Additional precautions are practices undertaken in addition to the standard precautions to control the
risk of transmitting infectious disease. They are used are used in addition to standard precautions
when standard precautions alone may not be sufficient to prevent transmission of infection.
They are also referred to as transmission-based precautions and can include use of barriers, PPE,
control of the environment, dedicated equipment for patient use, special cleaning procedures, etc.
These additional precautions should be tailored to the specific infectious agent involved and the mode
of transmission.

Activity 2.14. Read

Read the information about infection control.

Infection Control – Standard and Transmission-based Precautions.
Website: https://www.health.vic.gov.au/infectious-diseases/infection-control-standard-and-
transmission-based-precautions

Activity 2.15. Watch

Watch this video about protecting yourself from COVID-19 from the WHO.
6 Steps to Protect Yourself from COVID-19.
Video: https://www.youtube.com/watch?v=lCABKB11vi4 (01:05)
Reflection: What are some additional precautions that were taken to stop the spread of
COVID19 during the pandemic?

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 27 of 48
Quiz time!
Congratulations! You have reached the end of Topic 2.

To review what you’ve learnt, answer the following questions before continuing to Topic 3.

1. When coughing or sneezing, if

you don’t have a tissue, you
• True
should use your hands and then
wash them afterwards. • False
Go to 2.2 for help answering.

2. In which situation is it acceptable • After going to the toilet

to use hand sanitiser instead of • After cleaning up bodily fluids
washing your hands?
• When entering a hospital if your hands are
Select all the appropriate options. not visibly soiled
Go to 2.3 for help answering.
• After touching a wound

3. Which of these is the correct • Gown, mask, eyewear, gloves

order in which you should put on
PPE after washing your hands? • Gloves, eyewear, mask gown

Go to 2.4 for help answering. • Eyewear, gown, gloves, mask

• Cleaning in a way which is environmentally

friendly and does not damage the
4. In healthcare, environmental environment, like using non-harmful cleaning
cleaning is... products
Select all the appropriate options. • The removal of dirt and germs from surfaces,
Go to 2.5 for help answering. so that the environment is a clean and
hygienic space for patients, visitors, and
healthcare workers

5. Infectious waste can be handled

similarly to general waste, but you
• True
must wash hands using the
correct hand hygiene procedures. • False
Go to 2.6 for help answering.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 28 of 48
 How did you go? Check your answers:
1. False.
2. When entering a hospital if your hands are not visibly soiled.
3. Gown, mask, eyewear, gloves
4. The removal of dirt and germs from surfaces, so that the environment is a clean and
hygienic space for patients, visitors, and healthcare workers.
5. False.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 29 of 48
Topic 3: Respond to potential and
actual infection risk
3.1. Introduction
This topic looks at how to respond to potential and actual exposure to risk infection.
Learning goals include the following:

• Identifying, responding to and communicating potential or actual risk.

• Following industry and organisational guidelines to assess risk and take action.

• Understanding when to communicate infection control breach and seek advice from supervisor.

• Understanding control measures which minimise contamination.

• Following organisational policies and procedure to document incidents.

• Knowing how to store records, material and equipment.

3.2. Identifying infection control risk

Infection risks and hazards

Risk is the possibility of something causing harm in certain situations. So, infection control risk is the
likelihood of infection spreading. Identifying and assessing risk is paramount for infection control and
prevention.
Infection control in the workplace aims to prevent pathogens being passed from one person to
another. In order to achieve this, you need to be able to identify risks and breaches in infection
control. To practice good infection control, you should assume that everyone is potentially infectious
and always follow infection control procedures, like practising good hand hygiene and wearing PPE.

First, let’s take a look at the difference between a hazard and a risk.
• A hazard is the thing or situation that causes injury, harm or damage.

• A risk is the chance of a hazard infecting you or somebody else or causing some damage.
If you can remove or at least control a hazard, you can reduce the risk involved.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 30 of 48
 Activity 3.1. Watch

Watch the following video on understanding risk assessment.

Risk & Safety – Understanding Risk Assessment, Management and Perception.
Video: https://www.youtube.com/watch?v=PZmNZi8bon8 (05:30)
Take any notes to summarise what you have read and keep for future reference.

Did you notice the following key points?

Hazard is the potential to cause harm.
Risk is the likelihood of harm in defined circumstances.
A potentially high hazard contains little or no risk if is treated correctly. For example, a
hazardous substance which is stored correctly has low risk.
A low hazard can be become a high risk if it is not treated correctly. For example, a baker
breathing in airborne flour over a long period could result in illness.
To evaluate a risk, you must look at; how, where, how much and how long you can be exposed
to the hazard.
Risk can be managed by limited exposure to a danger and risk-reduction measures.
People’s beliefs and perceptions of risk are not always accurate, so it’s important to assess risk
on fact instead of opinion.

Image by Laura James on Pexels

Infection hazards
Infection hazards will depend on the environment a person is working in. It includes anything or any
situation where there is a chance of the spread of infection.
For health and direct care workers infection hazards could include:
RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 31 of 48
• soiled laundry

• a flu or gastro outbreak in an aged care home

• an open wound

• blood or bodily substances.

Infection hazards will also be relevant to your own work area, so it is important to understand your
own areas of responsibility. Generally, these will be defined in a workplace’s procedures.
In order to identify risk, we need to know how infection spreads. As we looked at in Topic 1, infections
are caused by pathogenic microorganisms entering the body and causing harm.
Here are the main ways in which these pathogens can spread:
• Breathing in airborne germs, for example, coughs or sneezes release pathogens, which are then
inhaled by another person.

• Touching contaminated objects or eating contaminated food, for example, the pathogens in a
person's faeces could be spread to food or surfaces if their hands are dirty

• Skin-to-skin contact – the transfer of some pathogens can occur through direct touch.

• Contact with body fluids – pathogens in saliva, urine, faeces or blood can be passed to another
person's body through cuts or open wounds, or through the mucus membranes of the mouth and
eyes.

It is essential that you can identify actual and potential infection control risks and you know how
to respond to them appropriately to stop the spread of infection.

3.3. Assessing risk and taking action

First, let’s look at risk assessment. To be able to manage risk you need to recognise the hazards you
may encounter in the workplace. This is done by completing a risk assessment.
A formal process to assessing hazards and risks involves:

• conducting an inspection of the premises

• consulting with others

• observing workplace policies and workplace-specific procedures.

Aside from formal processes, there are also ways that all employees can keep on top of hazard
identification, which can include:

• taking regular walks around the workplace and looking for anything that may be a concern

• identifying what chemicals are available and what they are used for

• observing handling of hazardous substances

• observing employees for practices that are not safe, healthy or that put themselves or others
(and the premises) at a security risk

• examining the general state of housekeeping.

If someone in the workplace tells you about a hazard or mentions something that you feel is a
problem, you must take action to report it.
A risk assessment requires a risk analysis and a risk evaluation to be completed. By assessing the
likelihood and consequence of the risk you will be able to understand the situation better and respond
in an appropriate way.
RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 32 of 48
Risk analysis involves considering the causes and sources of risks and comprises three factors:
consequence, likelihood and risk.

Consequence • What would be the outcome of the event occurring?

• How severe would the outcome be?

Likelihood • What is the chance of the event/consequence happening?

• Has the event/consequence happened before?

• Is it likely to happen again?

Risk level • The combined result of likelihood and consequence.

Table 4: The three factors of risks.

You can analyse the level of risk by using a table to identify the severity or insignificance of the
consequence:

CONSEQUENCE
LIKELIHOOD
Insignificant Minor Moderate Major Severe

Almost certain M H H VH VH

Likely M M H H VH

possible L M H H VH

Unlikely L L M M H

Rare L L M M H

Table 5: Likelihood and consequence of risk.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 33 of 48
You can then evaluate how soon you should act to remove or control the hazard to achieve an
‘acceptable’ level of risk. Any task with a very high level of risk level is unacceptable.

Risk level Action

Very high The proposed task or process activity must not proceed. Steps must be
taken to lower the risk level to as low as reasonably practicable using the
hierarchy of controls.

High The proposed task or process activity can only proceed, provided that:

• The risk level has been reduced to as low as reasonably practicable

using the hierarchy of controls

• The risk controls must include those identified in legislation, Australian

Standards, code of practice etc.

• The risk assessment has been reviewed and approved by the

supervisor or other relevant personnel

• A safe working procedure or safe work method has been prepared

• The supervisor must review and document the effectiveness of the

implemented risk controls.

Medium The proposed task or process can proceed, provided that:

• The risk level has been reduced to as low as reasonably practicable

using the hierarchy of controls

• The risk assessment has been reviewed and approved by the

supervisor or other relevant personnel

• A safe working procedure or safe work method has been prepared.

Low Managed by local documented routine procedures, which must include

application of the hierarchy of controls.

Table 6: Evaluating how soon you should act to control risk.

Taking action
Once you have assessed the risk, you should take action depending on the type of risk and risk level.
This could include taking additional precaution measures, like using PPE when caring for a patient
who has a virus, or carrying out terminal cleaning after patient with gastro moves rooms in an aged
care facility.
When taking action against the spread of infection, you should always follow organisational policies
and procedures as well as industry and national standards and guidelines.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 34 of 48
 Activity 3.2. Read

Read this information guide on Risk Management for national standards from the Australian
Government.
Risk Management in Infection Prevention and Control.
Website: https://www.nhmrc.gov.au/sites/default/files/documents/attachments/publications/icg-
clinical-ed-guide.pdf

Did you notice the following key points?

When treating a risk after carrying out risk assessment, the choice of action can range from:
• Avoiding the risk: choosing an alternate lower risk procedure or task.
• Reducing the risk: can the likelihood be reduced through preventative measures, and
existing systems and controls? Are there policies and procedures in place to guide the best
way to perform the required task and minimise the risk?
• Transferring the risk: getting another individual or team to assist or perform the task who
are better equipped or have more experience in undertaking the task.
• Retaining the risk and managing it: strategies include using PPE and safety engineered
devices.
The following questions assist in deciding what strategy should be adopted.
• What can be done to address the risk? (i.e., from my analysis and evaluation will the
treatment of the risk lower the level of risk sufficiently?)

• Who is responsible? (Some aspects of the risk reduction strategy will involve other
members of your work team)

Reporting risk and seeking advice

You should always communicate any breach in infection control or risk management to your
supervisor or manager. Make sure you follow organisational policies and procedures and seek advice
about how to proceed. This may include completing documentation for reporting purposes.

3.4. Contamination
Contamination is the process of making something dirty or poisonous, or the state of containing
unwanted or dangerous substances. With regards to infection, it is the introduction of pathogens or
infectious material into or on normally clean or sterile objects, spaces, or surfaces. Therefore, it
increases the risk of infection.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 35 of 48
Contamination can happen through direct contact, such as when touching a sterile instrument while
wearing gloves, when washing your hands or through sprays and splashes. This creates the potential
for contamination to materials, equipment and instruments. Dirty instruments should be washed in an
allocated area and held low in the sink to eliminate as much splatter as possible.

Clean and contaminated zones

To avoid contamination, it is important to understand the concept of clean and contaminated zones.
A clean area is a specifically designated area used for non-contaminated items, for example items
that are sterile or have been disinfected, like surgical instruments.
A contaminated area is a specifically designated area where contaminated items, for example, used
instruments, are held.
At your workplace these areas will be clearly marked so that you will be aware of and maintain these
clean and contaminated areas. You should never place a contaminated item in a clean area and vice
versa. In addition, workflow should always be from contaminated to clean areas.

At no stage are any contaminated items to be placed in a designated clean area.

Typical examples of items kept in a clean zone are:

• records

• materials, such as linen

• equipment

• medications.
Typical examples of items that would be placed in a contaminated zone are:

• used instruments such as surgical instruments

• equipment such as catheters.

To prevent cross-contamination, you should follow the infection control procedures that we looked at
in Topic 2. These include using correct:

• personal hygiene practices

• hand hygiene practices

• PPE

• cleaning procedures

• waste management procedures.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 36 of 48
Asepsis
Asepsis means that something is free of harmful microorganisms that can cause disease (such as
pathogenic bacteria, viruses, and fungi). The aseptic technique aims to eliminate germs entirely, and
is used to protect people from infection during invasive clinical procedures.
Application of correct hand hygiene, PPE and cleaning, disinfection and sterilisation assists with
asepsis.

Activity 3.3. Read

Read this information for further information about the aseptic technique.
Website: https://www.safetyandquality.gov.au/our-work/infection-prevention-and-control/aseptic-
technique
Website: https://www.healthline.com/health/aseptic-technique

Activity 3.4. Watch

Watch the following video for an example of aseptic techniques.

Video: https://www.youtube.com/watch?v=VDngeM2NzPA (06:22)
Write down your key takeaways.

3.5. Spills, blood and body fluids

Spills
As a health worker you may come across spills such as spills of blood or other bodily fluids. It is
important to manage these spills according to your workplace’s procedures.
A typical procedure could be:

• clean up the spill immediately

• use signage to indicate the spill if required

• use relevant PPE such as gloves

• use an absorbent paper towel to wipe up

• clean with detergent

• mop once the area is cleaned

• dispose of paper towel in clinical waste

• clean and dry mop.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 37 of 48
 Image by Nothing Ahead on Pexels

Exposure to blood or other bodily fluids

As a health worker you are in constant contact with sharps and blood or other bodily fluids such as
salvia, vomit or faeces. Common exposures include sharps injuries (including needlestick) and
splashes into or onto mucous membranes or non-intact skin.
Following infection control will reduce your risk of exposure. However, if you are exposed there are
specific measures you must take. Immediate measures include:

Activity 3.5. Read

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 38 of 48
 Read this information for further information on managing exposure incidents.
Managing Exposures to Blood and Body Fluids or Substances.
Website: https://www.health.vic.gov.au/infectious-diseases/managing-exposures-to-blood-and-
body-fluids-or-substances

3.6. Documenting and reporting

Reporting and documenting risks and incidents in healthcare is essential and required by law.
According to NSW Health:

All licensed private health facilities are required to have a written incident management system
outlining the procedures to be followed in the case of an incident or adverse event.

In accordance with the legislation, licensed private health facilities are required to report any
adverse event to the Regulation and Compliance Unit at the Ministry of Health
(https://www.health.nsw.gov.au/Hospitals/privatehealth/Pages/incident-reporting.aspx).

Every organisation will have different policies and procedures that you will have to follow, and these
will meet the national and state standards and requirements. Make sure you are familiar with the
guidelines and processes for the organisation you work for.

Recording and documenting

Risks
We have already looked at what an infection control risk is and how to assess it in the previous topic.
Potential risks need to be documented by the health service organisation. These identified risks
should also have infection control procedures in place to minimise or remove the risk.
This documentation should:

• identify and document organisational risks

• use clinical and other data collections to support risk assessments

• act to reduce risks

• regularly review and acts to improve the effectiveness of the risk management system

• reports on risks to the workforce and consumers

• plan for, and manages, internal and external emergencies and disasters.
If you are exposed to a previously unidentified risk, it is crucial that you report this to your supervisor
and that it is then recorded and documented for the future. This could be any infection control risks
that we looked at in the previous topic. For example, cleaning procedures, personal hygiene or waste
disposal.

Incidents
An incident in healthcare is any unplanned or unintended event or circumstance which could have
resulted or did result in harm to a patient or healthcare worker. These must be recorded and
documented following national and organisational procedures.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 39 of 48
 Activity 3.6. Read

Read this topic guide with explanations and examples of incident reporting in infection prevention
and control from the Government of South Australia.
Topic Guide Infection Prevention and Control
Website: https://www.sahealth.sa.gov.au/wps/wcm/connect/a85f4f19-9293-4cd6-a7b3-
2f6f41a2542e/SLS+Topic+Guide+Infection+Control+v1.3.pdf?MOD=AJPERES&CACHEID=R
OOTWORKSPACE-a85f4f19-9293-4cd6-a7b3-2f6f41a2542e-nQ6JbQg

Did you notice the following key points?

When completing incident reports, you should make a note of:

• When – what time did the incident occur?

• Where – where did the incident occur?

• Who – who was involved, and which manager needs to review the incident?

• What – what were the contributing factors for this incident?

Reporting risks and incidents

Who you report to will depend on your role and responsibilities in your organisation, and the type of
risk or incident being reported. Always follow your organisation’s policies and procedures.
It could be:

• your supervisor: your supervisor may need to complete reporting documentation depending on
the severity of the risk/incident. They may also need to notify others in the workplace

• a general practitioner: the GP of the person who has been exposed may need to be notified,
especially where the person exposed is a client; they may also need to perform procedures or
prescribe medication

• a health care professional: health professionals of the person who has been exposed may need
to be notified, especially where the person exposed is a client; they may also need to perform
procedures, prescribe medication or provide guidance about how exposure could impact the
person’s current health status

• a carer: the carer should be informed so they know what precautions to take when they next
come into contact with the client; they may need to make additional arrangements for the client
such as taking them to health professionals or preparing the client’s home

• the person responsible for the client: as per the client

• the responsible authority: required in the event of infectious disease.

Activity 3.7. Read

Read this blog about incident reporting and why it is important in healthcare.
Why is Incident Reporting Important for Healthcare Organisations?
Website: https://www.patientsafety.com/en/blog/why-incident-reporting

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 40 of 48
 Did you notice the following key points?
Reporting benefits the organisation because:

• It improves safety for all healthcare participants

• It helps identify root causes

• It hones policies and procedures

• It improves clinical risk management

• It helps facilitate continuous quality improvement

• It can promote continuous learning

• It captures useful data for big-picture analysis

• It can help reduce costs

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 41 of 48
Quiz time!
Congratulations! You have reached the end of Topic 3.

To review what you’ve learnt, answer the following questions.

• Soiled clothing
1. Which of these are examples of
• An open wound
infection hazards or risks?
• A sterile needle
Select all appropriate options
Go to 3.2 for help answering. • PPE, like a mask

• Bodily fluids

6. Assessing the level of risk is

achieved by combining the • True
consequence of the risk and the • False
likelihood of the risk.
Go to 3.3 for help answering.

• Barriers

3. Which of the these are elements • Environmental controls

of aseptic technique? • Pathogens
Select all appropriate options. • Tool and patient preparation
Go to 3.4 for help answering.
• Cross-contamination

• Contact guidelines

4. As a healthcare worker, it is not

your responsibility to clean up
spills, such as bodily fluids, as • True
professional cleaners are required
• False
to do this.
Go to 3.6 for help answering.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 42 of 48
 • Improves the safety for all healthcare
participants.
5. Reporting and documenting risks
and incidents in infection • Is not a legal requirement.
prevention and control...
• Will have different procedures depending on
Go to 3.6 for help answering. the organisation.

• Must meet national and state standards.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 43 of 48
 How did you go? Check your answers:
1. Correct answers:

• Soiled clothing

• An open wound

• Bodily fluids.
2. True.
3. Correct answers:

• Barriers

• Environmental controls

• Tool and patient preparation

• Contact guidelines.
4. False.
5. Correct answers:

• Improves the safety for all healthcare participants

• Will have different procedures depending on the organisation

• Must meet national and state standards.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 44 of 48
Learning activities
About this document
The following learning activities can be completed in both the classroom and in the workplace. They are provided to further develop your skills and
knowledge and to prepare you for assessment. Your trainer will advise you on the timeframes for the activities. Make notes about the activities you
complete and hand this document to your trainer when you have finished.

Learning activity Details Completed Notes

6. Return to Activity 2.4 and Make a point of following these 

practise washing your steps each time you wash your
hands by following the hands so you get into the habit
directions in the WHO of doing it correctly.
poster.

7. Return to Activity 2.5 and Make a point of following these 

practise the hand rub steps each time you use hand
technique by following the rub so you get into the habit of
directions in the WHO doing it correctly.
poster.

8. Practise donning and If you are in the classroom, 

doffing a range of PPE. your trainer will provide you
This should include: with PPE and associated
procedures.
• masks
If you are in the workplace,
• gowns and aprons you will need to do this using
the range of PPE available.
• gloves
Talk to your supervisor about a
• protective eyewear suitable time when you can
• face shields.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 45 of 48
Learning activity Details Completed Notes

Check the PPE for any practise donning and doffing

problems that could be an different types.
infection risk.
You can return to Activity 2.9
Make sure the PPE is and read the information at the
clean. link provided if you need a
refresher.
Put it on properly and
check for correct fit.
Make adjustments if the fit
is not right.
Remove the PPE
correctly.
Dispose of the PPE in the
correct manner or clean it
and return it to storage as
per procedures.
If you are putting on
multiple pieces of PPE at
the same time, do so in
the correct order and
remove it in the correct
order.

9. Practise cleaning a If you are in the classroom, 

variety of surfaces. your trainer will provide you
Make sure you wear the with PPE, cleaning materials
right PPE. and surfaces to clean.
If you are in the workplace,
you will need to do this using
the range of cleaning materials
available.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 46 of 48
Learning activity Details Completed Notes

10. Practise cleaning up a If you are in the classroom, 

blood or body fluid spill. your trainer will provide you
Wear the right PPE and with PPE, cleaning materials
follow procedures to and simulated fluids to clean.
safely and hygienically If you are in the workplace,
clean up and dispose of you will need to do this using
the spill. the range of cleaning materials
Ensure you are working in available. Talk to your
a way that establishes supervisor about simulating a
clean and contaminated spill in an area that will not
zones. cause a hazard to others.

11. Use the correct If you are in the classroom, 

documentation and fill it your trainer will provide you
out based on the spill you with the correct
cleaned up in the documentation. Submit it to
previous activity. Make your trainer when you have
sure you fill out the finalised.
documentation using as
much detail as possible. If you are in the workplace, fill
out your workplace’s
documentation (in hard copy
form, do not document and
record it in a system or similar)
and confirm with your
supervisor you have done so
correctly. Submit the copy to
your trainer.

12. Practise handling different If you are in the classroom, 

types of linen safely and your trainer will provide you
hygienically and
transferring them so they
RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 47 of 48
Learning activity Details Completed Notes

are ready to be with PPE, a variety of linen,

laundered. laundry bags and procedures.
Wear your PPE and If you are in the workplace,
follow correct procedures. follow procedures to handle
and prepare linen for
laundering.

13. Practise disposing of If you are in the classroom, 

different types of waste. your trainer will provide you
Follow procedures and with PPE, procedures and
wear the right PPE for the simulated waste.
job.
If you are in the workplace,
follow procedures for waste
disposal.

RTO Number: 122208 CRICOS Number: 03373B Revision date: 03 Jul 2024
Next Review: 03 Jul 2025 Email: [email protected] Revision: 1.0
© Job Training Institute Website: www.jti.edu.au Page 48 of 48