Course Title: Comply with infection prevention and control policies and procedures

Part A: Course Overview

Program: C3401 Certificate III in Individual Support (Ageing)

Course Title: Comply with infection prevention and control policies and procedures

Portfolio: Vocational Education

Nominal Hours: 25

Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.

Important Information:

Please note that this course may have compulsory in-person attendance requirements for some teaching activities.  

To participate in any RMIT course in-person activities or assessment, you will need to comply with RMIT vaccination requirements which are applicable during the duration of the course. This RMIT requirement includes being vaccinated against COVID-19 or holding a valid medical exemption.  

Please read this RMIT Enrolment Procedure as it has important information regarding COVID vaccination and your study at RMIT: https://policies.rmit.edu.au/document/view.php?id=209.  

Please read the Student website for additional requirements of in-person attendance: https://www.rmit.edu.au/covid/coming-to-campus  

  

Please check your Canvas course shell closer to when the course starts to see if this course requires mandatory in-person attendance. The delivery method of the course might have to change quickly in response to changes in the local state/national directive regarding in-person course attendance.  


This course is delivered separately however practical components may be assessed on practical placement in a cluster with;

  • CHCAGE001 - Facilitate the empowerment of older people
  • CHCCCS023 - Support Independence and well being




Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

OHTH6003C

City Campus

TAFE

375T Vocational Design and Social Context

Face-to-Face or Internet

Term1 2021,
Term2 2021

Flexible Terms

Course Code

Campus

Career

School

Learning Mode

Teaching Period(s)

OHTH6003C

City Campus

TAFE

375T Vocational Design and Social Context

Face-to-Face or Internet

VE 2021 (XXXX),

VE 2021 (WFV1),

VE 2021 (COT1),

VE 2021 (COT2),

VE 2021 (XXX1),

VE 2021 (1COT),

VE 2021 (BE3N),

VE 2021 (All)

Course Contact: Clare McGlone

Course Contact Phone: +61 3 99257929

Course Contact Email: clare.mcglone@rmit.edu.au



Course Description

This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks.

 This unit applies to individuals working in health and direct client care contexts.


Pre-requisite Courses and Assumed Knowledge and Capabilities

None



National Competency Codes and Titles

National Element Code & Title:

HLTINF001 Comply with infection prevention and control policies and procedures

Elements:

  1. Follow standard and additional precautions for infection prevention and control

1.1 Follow hand hygiene practices in accordance with organisations policies and procedures

1.2 Implement hand care procedures and cover cuts and abrasions

1.3 Follow organisation procedures for choice and use of personal protection equipment

1.4 Follow procedures for respiratory hygiene and cough etiquette

1.5 Follow procedures for environmental cleaning

1.6 Follow procedures for handling, transporting and processing of linen in a manner that controls the spread of infection

1.7 Follow procedures for disposal of contaminated waste

1.8 Follow procedures for handling and cleaning client equipment that prevents skin and mucous membrane exposures, contamination of clothing, and transfer of pathogens

1.9 Identify and respond to situations where additional precautions may be required to prevent transmission of infection

2. Identify infection hazards and assess risks

2.1 Identify infection hazards associated with own role and work environment

2.2 Identify own areas of responsibility in relation to infection prevention and control

2.3 Assess risk by determining the likelihood and severity of harm from identified hazards.

2.4 Document and report activities and tasks that put self, clients, visitors and/or other workers at risk

2.5 Identify appropriate control measures to minimise risk in accordance with organisations procedures

3. Follow procedures for managing risks associated with specific hazards

3.1 Follow protocols for care after exposure to blood or other body fluids as required

3.2 Place appropriate signs when and where appropriate

3.3 Remove spills in accordance with the policies and procedures of the organisation

3.4 Minimise contamination of materials, equipment and instruments by aerosols and splatter

3.5 Identify, separate and maintain clean and contaminated zones

3.6 Confine records, materials and medicaments to a well-designated clean zone

3.7 Confine contaminated instruments and equipment to a well-designated contaminated zone


Learning Outcomes

On successful completion of this online training course you will have developed and applied the skills and knowledge required to demonstrate competency described in the elements.

  • Follow standard and additional precautions for infection prevention and control organisational infection prevention and control procedures
  • Identify infection hazards and assess risks
  • Follow procedures for managing risks associated with specific hazards

This course is designed to provide you with the necessary skills and knowledge to comply with infection prevention and control policies and procedures. This course includes important information around helping to stop the spread of COVID-19. 



Overview of Assessment


There will be four(4) assessments overall:

A knowledge quiz and 3 practical assessments including a combination of tasks including knowledge questions

  • Hand hygiene
  • Soiled linen
  • Managing spills