Unit 4222-264 the Principles of Infection Prevention and Control (Ic 01)

3380 Words Aug 24th, 2013 14 Pages
Unit 4222-264 The Principles of infection prevention and control (IC 01)
Outcome 1 – Understand roles and responsibilities in the prevention and control of infections. 1. Explain employees’ roles and responsibilities in relation to the prevention and control of infection.
It is the responsibility of employees to ensure they attend all necessary training that the employers provide regarding infection control and prevention. If an employee comes across a hazard such as bodily fluids spilt in an area or a staff member not wearing gloves you must report it immediately to a senior staff member and not ignore it as this may cause infection to spread.
In the workplace employees need to put these safe ways of working into practice; for
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1. Outline current legislation and regulatory body standards which are relevant to the prevention and control of infection.

There are laws and legal regulations about infection prevention and control. Most of the legal regulations relating to infection prevention and control come under the Health and Safety at Work Act; this act is about ensuring a safe work place for employers, employees and members of the public by minimising accidents at work. The Management of Health and Safety at Work Regulations introduced the need for monitoring health and safety and risk assessment; including infection prevention and control. The Food Safety Act was brought in to ensure safe practices for food to avoid contamination and spreading of infection and includes handling, storing and disposal of food.
Legal regulations that come under HASAWA include The Control of Substances Hazardous to Health (COSHH), this is relevant as it is about the prevention and control of pathogens and managing the safe storage and use of hazardous substances. Reporting of Injury, Disease and Dangerous Occurrences Regulations (RIDDOR) is relevant as it requires that any infection or disease that is work related be recorded and reported.

There are regulatory bodies such as the Health and Safety Executive (HSE), National Institute for Health and Clinical Excellence (NICE) and the Food
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