HLTINF001 Learner Guide V1 June 20

HLTINF001
Comply with infection prevention and

control policies and procedures
STUDENT SUBJECT MATERIAL – K2L

Table of Contents
Introduction............................................................................................................................ 4
Section 1: Follow standard and additional precautions for infection prevention and control. . .5
1.1 The chain of infection....................................................................................................5
1.1.1 Understanding the chain of infection......................................................................5
1.1.2 Basis of infection....................................................................................................8
1.1.3 Disease Transmission..........................................................................................12
1.1.4 Incubation phase of disease.................................................................................15
1.2 Hand washing and hygiene practices..........................................................................19
1.2.1 Hand Washing......................................................................................................19
1.2.2 Pre-surgical hand preparation..............................................................................21
1.2.3 Hand hygiene and hand care practices and procedures.......................................23
Additional Precautions (COVID-19)...............................................................................25
1.2.4 Cuts and abrasions hand care..............................................................................25
1.2.5 Follow procedures for respiratory hygiene and cough etiquette............................26
1.3 Using the appropriate personal protection equipment.................................................28
1.3.1 Understanding the types of PPE used to manage the risks of infection................28
1.3.2 Additional PPE Precautions (COVID-19)..............................................................31
1.4 Procedures for environmental and equipment cleaning..............................................32
1.4.1 Cleaning principles...............................................................................................32
1.4.2 Cleaning Surfaces................................................................................................34
1.4.3 Cleaning equipment.............................................................................................37
1.4.4 Safe storage of cleaning agents and equipment...................................................38
1.5 Handling, transporting and processing linen and contaminated waste........................41
1.5.1 Handling and managing used linen......................................................................41
1.5.2 Managing Contaminated Waste...........................................................................42
1.6 Procedures for handling and cleaning equipment.......................................................47
1.6.1 Disinfection and Sterilisation................................................................................47
1.6.2 Additional precautions and controls (general).......................................................48
1.6.3 Additional precautions and controls (COVID-19)..................................................50
Section 2: Identify infection hazards and assess risks..........................................................51
2.1 Identifying hazards and risks.......................................................................................51
2.1.1 Defining an infection hazard and risk....................................................................51
2.1.2 Individual responsibilities to manage infection prevention and control..................54
2.2 Procedures for identifying, preventing, and reporting hazards....................................56
2.2.1 Hazard identification.............................................................................................56
HLTINF001 - Comply with infection prevention and control policies and procedures/V1/June 20 Page 2 of 94
2.2.2 Risk Assessment..................................................................................................59
2.2.3 Documenting and reporting identified risks...........................................................62
2.3 Implementing risk controls and treatments..................................................................66
2.3.1 Implementing the hierarchy of control...................................................................66
Section 3: Follow procedures for managing risks associated with specific hazards..............71
3.1 Protocols for care after exposure to body fluids..........................................................71
3.1.1 Protocols for care following exposure to blood and other body fluids...................71
Additional Precautions (COVID-19)...............................................................................75
3.2 Erecting signage and managing spills.........................................................................77
3.2.1 Erecting appropriate signage................................................................................77
3.2.1 Managing spills in accordance with legislative and organisational requirements. .78
3.3 Minimising contamination and managing contaminated zones...................................82
3.3.1 Minimising contamination.....................................................................................82
Additional precautions (COVID-19)...............................................................................84
Source Documents........................................................................................................... 86
Additional readings and resources links............................................................................90
Introduction
This learning resource provides you with the information needed to assist you with
completing the assessments for this unit of competency.
This material has been divided into section which align to the training package rules,
including the knowledge and performance criteria which are necessary to complete the
activities and tasks provided to you by your training provider.
It is recommended that you read through this material before you commence your
assessments to familiarise yourself with the information and knowledge you need to have to
complete the various activities and tasks you are given.
Following each section of this guide you will find a series of review questions to complete.
The questions are designed to reinforce your understanding of the unit of competency and
identify areas you may need to re-read.
Section 1: Follow standard and additional precautions for
infection prevention and control
The development of pandemics across the globe has created the need for all countries to
implement the necessary measures to comply with the required infection prevention and
control regulations.
Workplaces within the health and aged care sectors already have stringent requirements to
address the prevention and control of infection and disease.
The advent of the COVID-19 pandemic and its uncertainty has, however, created the need
for all workplaces to implement additional measures to ensure the safety and wellbeing of
anyone who enters the workplace and the residents of the aged care facilities.
The areas which will be covered in this section are:
 The chain of infection

 Hand washing and hygiene practices
 Using the appropriate personal protection equipment
 Procedures for environmental and equipment cleaning
 Handling, transporting and processing linen and contaminated waste
 Procedures for handling and cleaning equipment
1.1 The chain of infection
The chain of infection is a set of conditions that need to be in place so that infection can
spread. If there is a break in the chain, then the infection does not spread. Infection control
procedures help to break the infection.
1.1.1 Understanding the chain of infection
There are several stages in the chain of infection, and you can break it at any of these
stages. However, you should try to spot the signs of infection and break it as soon as
possible.
Chain of Infection:
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1 Infectious agent: microorganisms/microbes that can cause infection including bacteria

(e.g. wound infections), viruses (such as flu and COVID) and fungus infections (e.g.
dermatitis, ringworm, blastomycosis, Valley Fever, nail infections etc)
2 Reservoir: where microorganisms/microbes live and survive including people, animals,
equipment, and water sources.
3 Portal of exit: possible ways for microorganisms/microbes to leave the reservoir. This
could include respiratory, gastrointestinal, genitourinary tracts or via the skin and
mucous membranes.
4 Mode of transmission: this is the way an organism moves or is carried from one place
to another and could include direct contact, droplets airborne methods.
5 Portal of entry: generally, via an opening where organisms can enter the body
including respiratory, gastrointestinal, genitourinary tracts or via the skin and mucous
membranes.
6 Susceptible host: some hosts are more susceptible to infection than others. Examples
of vulnerable or susceptible hosts include cancer patients, the elderly, those with a pre-
existing or co-morbid condition including heart or lung disease, diabetes etc.
SARS-CoV-2 (COVID-19)
With the outbreak of COVID-19 globally, the need for additional precautions and safety
which is specific to the prevention of infection is essential. To understand why this is
required you need to know more about the virus and how it can be contracted.
The Department of Health (May 2020) has defined the virus as follows:
Coronavirus Disease 2019 (COVID-19)

CDNA National Guidelines for Public Health Units
Version 3.0 28th May 2020
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is the

infective agent that causes coronavirus disease 2019 (COVID-19). SARS-
CoV-2 is a novel coronavirus that was first identified in humans in Wuhan,
China, in December 2019. SARS-CoV-2 shares 79.6% sequence identity
to SARS-CoV-1 (1).
Coronaviruses are a large family of viruses, some causing illness in people

and others that circulate among animals, including camels, cats and bats.
Rarely, animal coronaviruses can evolve and infect people and then
spread between people. Adaption has led to outbreaks of severe acute
respiratory disease due to MERS-CoV and SARS-CoV, but there are also
human coronaviruses that cause more mild illness in humans, such as the
coronaviruses that cause the common cold.
Mode of transmission
Human-to-human transmission of SARS-CoV-2 is via droplets and fomites

from an infected person (3).
There is some evidence that COVID-19 infection may lead to intestinal

infection and virus can be present in the faeces of infected persons (4).
Additionally, airborne transmission of COVID-19 may occur during aerosol-
generating procedures. Despite this, current evidence does not support
faecal-oral or airborne spread as major drivers in transmission; however,
aerosol-generating procedures should be undertaken with appropriate
precautions
It is important that all workplaces continually review and amend their current COVID-19 safe
work practices based on the latest government updates.
Department of Health - Coronavirus Disease 2019 (COVID-19)
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1.1.2 Basis of infection
Effective infection control (preventing the transmission of infectious organisms) and

managing infections if they occur is central to providing high quality care for clients and a
safe working environment for those that work in health-related settings such as laser or
tattoo clinic.
It is estimated that around 200,000 infections in Australian that accrue each year, are related
to healthcare or health related facilities.
The problem does not just affect clients and workers in hospitals it can occur in any
healthcare setting, including aged care facilities or office‐based practices such dental, laser
and beauty clinics.
Any person working or residing within these types of setting are at risk. It is important to
understand the basis and modes of infection as many of these types of infection are
preventable through effective infection control.
Understanding the basis and modes of transmission of infectious organisms and knowing
how and when to apply the basic principles of infection control is critical to the success of an
infection control program.
Successful approaches for preventing and reducing risks arising from the transmission of
infectious organisms involves applying a risk management framework to manage ‘human’
and ‘system’ factors associated with the transmission of infectious agents.
Basis of Infection
There are different types of infection and the method for contracting a specific disease.
When looking at the chain of infection you need to be able to distinguish between the
following:
 Colonisation: Colonisation is when microorganisms, including those that are

pathogenic, are present at a body site (E.g. on the skin, mouth, intestines, or airway)
but are doing no harm and are not causing symptoms of infection. The person
colonised is also called ‘a carrier’.
For example, the skin is normally colonised by coagulase negative Staphylococci and
can also be colonised by pathogenic Staphylococcus aureus. Colonisation occurs in
some 30% of the population and whilst the microorganisms cause no harm if they
remain on the skin, if transferred to another site e.g. a wound, or another person it
can cause an infection.
 Infection: Infection is the process where an infectious agent (microorganism)
invades and multiplies in the body tissues of the host resulting in the person
developing clinical signs and symptoms of infection (E.g. Increased temperature,
rigors, rash).
Colonization versus Infection: Why the Difference Is

Important in Nursing Home Care
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 Disease: When the normal functional state or condition of the body is altered to an
abnormal and dysfunctional state, resulting from different kinds of signs and
symptoms this is called a disease. Disease is divided into the following:
o Communicable – are diseases which are transferred from one organism to

another.
o Noncommunicable – are chronic diseases that progress slowly and last for
longer periods. The main cause is either genetically or due to another
condition or abnormality.
o Infectious – caused by an infecting agent like a bacteria, virus, fungus or

parasite which live and replicate the host.
Aspects of infectious diseases
When looking at infectious diseases there is a distinct difference between microorganisms

and pathogens.
Opportunistic organisms
These organisms take advantage of opportunities to cause disease and have the ability to lie
dormant for years until such an "opportunity" arises. The "opportunity" refers to instances
where the immune system cannot fight off a virus, bacterium, fungus, or protozoan – at this
point, the opportunistic organisms activate, multiply, and overwhelm the body's natural
defences.
A common example of an opportunistic organism is the human herpes virus.
Pathogens
These are anything that cause a disease and are the first step in the process of an infection.
They can be bacterial, viral, or fungal in nature.
We are exposed to pathogens every day, yet most of the time our immune system fights off
infection. If it enters the body and overcomes our body's natural defences, this is when
infection occurs.
Three factors affect the likelihood of infection from a

pathogen:
 The number of harmful organisms that enter the body

 The strength of these organisms
 Your immune system's resistance to them.
Basic microbiology
When looking at how disease occurs the following are the basis of infection and disease
which need to be managed effectively to ensure that any risk of infection is minimised.
 Bacteria and bacterial spores - Bacteria are single cell microbes, with no nucleus
or membranes. They only contain a single loop of DNA. Some bacteria have a
plasmid – a genetic piece of material that gives them some kind of advantage i.e.
resistance to a particular antibiotic or harmful organism.
Bacteria will produce spores to defend themselves from other agent/organisms that
may be harmful to them. Spores have thick walls that are resistant to heat, humidity,
and other environmental factors. The idea is that the bacteria is protected while it
multiplies.
Sterilisation is the only way to destroy both bacteria and their spores. High
temperatures and pressures are too much for them to handle. An autoclave is a
device used to perform such sterilisation in a health-care environment. Note that,
while chemical disinfectants can destroy bacteria, they cannot kill their spores.
 Fungi - These can either be single-celled or multi-cellular; they can exist in pretty
much any habitat, especially plants and soil. There are various types of fungi, with
differing roles. For example, decomposers grow on dead plant matter and soil to
assist with the carbon cycle; parasitic organisms exist on plants and cause diseases
such a mildew or canker. There are also a small number that cause diseases in
animals – think of things like ringworm, thrush, and athlete's foot.
The three groups of fungi are:
o Multi-cellular filamentous moulds

o Macroscopic filamentous fungi (known as 'mushrooms')
o Single-celled microscopic yeasts.
 Viruses - These are tiny microbes that are only able to survive inside the cells of
other living bodies, known as host cells.
The structure of a virus is either DNA or RNA surrounded by a capsid (a protective
surrounding made of protein). They sometimes have an 'envelope' that acts as a
spiky coat to allow them to latch onto host cells more easily.
The table below outlines some of the common sources of infection, the mode of transmission
and examples of the various types of disease.
Common Sources of Infection:
Type of Infection Source Mode of Infection or

transmission disease
Bacteria
Staphylococcus Nails, skin, hair Contact, vehicles, Infected wounds,
aureus airborne, pneumonia,
autogenous abscesses, cellulitis,
food poisoning
Streptococcus, Colon, vagina of Contact, vehicles, Urinary tract and
beta haemolytic adult females autogenous wound infections
Group D
Streptococcus Naso-oro-pharynx Autogenous Bacterial
viridans endocarditis
Toxigenic Colon, perineum Contact, vehicles, Enteritis
Excherichia coli airborne
Bacteroides Colon, mouth, Contact, autogenous Peritonitis,
species vagina abscesses
Serratia species Colon, perineum Direct, airborne Pneumonia,
bacteraemia, urinary
tract and wound
infections
Fungi and Yeasts
Candida albicans Mouth, colon, Contact, vehicles, Moniliasis,
genital tract, skin autogenous dermatitis oral
thrush, vaginitis,
skin infections
Viruses
Herpes viruses Lesions of the Contact, vehicles Sexually
mucous transmitted
membrane, skin, disease, cold
blood sores
Hepatitis A Faeces, blood, Contact, vehicles Infectious hepatitis
urine airborne, possibly
vectors,
autogenous
Hepatitis B Faeces, blood, Contact, vehicles Serum hepatitis
body excretions,
and fluids
Covid-19 Basis of Infection
Human coronaviruses are spread from someone infected with COVID-19 virus to other close
contacts with that person through contaminated droplets spread by coughing or sneezing, or
by contact with contaminated hands, surfaces or objects.
The time between when a person is exposed to the virus and when symptoms first appear is
typically 5 to 6 days, although may range from 2 to 14 days. For this reason, people who
might have been in contact with a confirmed case are being asked to self-isolate for 14 days.
Most COVID-19 cases appear to be spread from people who have symptoms. A small
number of people may have been infectious before their symptoms developed.
The first symptoms of COVID-19 and influenza (flu) infections are often very similar. They
both cause fever and similar respiratory symptoms, which can then range from mild through
to severe disease, and sometimes can be fatal.
The speed of transmission is an important difference between the two viruses. Influenza
typically has a shorter incubation period (the time from infection to appearance of symptoms)
than COVID-19. This means that influenza can spread faster than COVID-19.
1.1.3 Disease Transmission
Transmission is the passing of a communicable disease from an infected host, individual or

group to another specific individual or group, regardless of whether the other individual was
previously infected.
Transmission of microorganisms with the potential to cause infection requires the presence
of three (3) elements:
1. Host susceptibility - to infection is

greater in the presence of factors
that alter or compromise host
defence mechanisms.
Factors increasing susceptibility

include:
 Immunosuppression (e.g.
radiation therapy, steroids,
chemotherapy)
 Presence of an underlying
disease process (e.g. diabetes,
cancer)
 Age (i.e. the elderly and very
young are at higher risk)
 Incomplete immunisation
 Functional impairment (e.g.

dysphagia, immobility)
 Non-intact skin or mucous membranes (e.g. surgical wounds, burns)
 Other altered structural, biochemical and physiological responses
 Medications which may affect the disease and its effects on the immune system and
general health of the person.
2. An agent - is a micro-organism capable of transferring to and colonising a susceptible

host, with or without subsequent invasion and infection.
Reservoirs and sources of microorganisms may be exogenous (e.g. other patients,

health care workers, contaminated medical equipment, contaminated food, water, air or
surfaces) or endogenous (i.e. resident flora of the individual)
3. The environment - must enable interaction between the agent and host. In health care
settings, interaction (transmission) may occur via contact, droplet, and airborne routes.
In an aged care environment common susceptible hosts are the clients (residents) and
facility staff including carers, medical staff, and therapists.
Clients (residents) may be exposed to infectious agents from themselves (endogenous

infection) or from other people, instruments and equipment, or the environment (exogenous
infection). The level of risk relates to the setting (specifically, the presence or absence of
infectious agents), the type of procedures performed and the susceptibility of the client.
Workers within the aged care facility may be exposed to infectious agents from infected
clients, instruments and equipment, or the environment. The level of risk relates to the type
of contact workers have with potentially infected clients, instruments, implements or
environments, and the health status of the worker (e.g. immunised or immunocompromised)
In workplace settings, the main modes of transmission of infectious agents are contact
(including blood borne), droplet and airborne. The modes of transmission vary by type of
organism.
In some cases, the same organism may be transmitted by more than one route for example
norovirus, influenza, respiratory syncytial virus [RSV] and COVID-19 can be transmitted by
contact and droplet routes.
Modes of Transmission
Contact is the most common mode of transmission, and usually involves transmission by
hand or via contact with blood or body substances.
There are four (4) modes of transmission that all workers within the health and aged care
industry need to understand and take the necessary precautions:
1. Contact: The type of contact will be based on the workplace, job role and tasks and
could include:
 Direct transmission - occurs when infectious agents are transferred from one person
to another. E.g. blood or other body fluids entering a healthcare worker’s body
through an unprotected cut in the skin or other form of penetration.
 Indirect transmission - involves the transfer of an infectious agent through a
contaminated intermediate object or person. For example, a healthcare worker’s
hands transmitting infectious agents after touching an infected body site on one client
and not performing hand hygiene before touching another client. Another example is
a healthcare worker coming into contact with fomites (e.g. bedding) or faeces and
then coming into contact with a client.
Examples of infectious agents transmitted by contact include multi‐resistant

organisms (MROs), Clostridium difficile, norovirus (including COVID-19) and highly
contagious skin infections/infestations like impetigo or scabies
2. Droplet: This type of transmission can occur when an infected person coughs, sneezes
or talks, and during certain procedures such as suctioning. Droplets are infectious
particles larger than 5 microns in size. Respiratory droplets transmit infection when they
travel directly from the respiratory tract of the infected person to susceptible mucosal
surfaces (nasal, conjunctivae or oral) of another person, generally over short distances.
Droplet distribution is limited by the force of expulsion and gravity and is usually 1 metre
or less. However, droplets can also be transmitted indirectly to mucosal surfaces by
hands example. Examples of infectious agents that are transmitted via droplets include
influenza virus and meningococcus.
3. Airborne distribution: This may occur via aerosols (small airborne droplets less than 5μ
in size) containing infectious agents that remain infective over time and distance.
Aerosols can be generated by coughing and sneezing and certain procedures,

particularly those that induce coughing, can promote airborne transmission. Aerosols
containing infectious agents can be dispersed over long distances by air currents (e.g.
ventilation or air conditioning systems) and inhaled by susceptible individuals who have
not had any contact with the infectious person. These small particles can transmit
infection into small airways of the respiratory tract. Examples of infectious agents that
are transmitted via the airborne route include measles (rubeola) virus, varicella virus and
tuberculosis.
Refer to the diagram below - As you can see, at the time when the aerosol is dispersing
and many large particles are settling, person B inhales the particles and person C has no
exposure due to the distance from the infected person (Person A).
This is why, as part of the preventative measures required to manage COVID-19 it is

essential that everyone maintain a distance of 1.5 meters where practicable at all times.
Infectious Diseases - An Introduction
4. Penetrating Injuries: Penetrating trauma is an injury that occurs when an object pierces the skin and en
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tissue of
the body, creating an open wound. (In blunt, or non-penetrating trauma, there may be an
impact, but the skin is not necessarily broken.) In a health environment the most
common would be stick injuries from sharps.
5. Vector-borne diseases are also infections which you need to be aware of when working
with clients in the aged care sector. These types of infections are transmitted by the bite
of infected arthropod species, such as mosquitoes, ticks, triatomine bugs, sand-flies, and
blackflies. Arthropod vectors are cold-blooded (ectothermic) and thus especially sensitive
to climatic factors.
1.1.4 Incubation phase of disease
In medical terms, incubation is the time from the moment of exposure to an infectious agent
until signs and symptoms of the disease appear. For example, the incubation period
of chickenpox is 14-16 days.
The incubation period is the time it takes to start having systems after being in contact with a
disease and includes the contagious period which is the time in which the disease can be
spread to others.
The infectious exposure table below outlines some of the more common types of disease,
the incubation period and the contagious period.
Disease Incubation Period Contagious Period

(DAYS) (DAYS)
Skin Infections/rashes:
Chickenpox 10- 21 2-days before rash until all
sores have a crust (6 – 7 days)
Impetigo) strep or staph) 2-5 Onset of sores until 24 hours

on antibiotics
Measles 8 - 12 4 days before rash until 4 days

after rash appears
Scabies 30 - 45 Onset of rash until the first
treatment
Shingles 14 - 16 Onset of rash until all sores

have crusts (7 days) If sores
can be covered there is no
need to isolate
Warts 30 - 180 Minimally contagious
Respiratory Infections:
Colds 2–5 Onset of runny nose until fever
is gone
Coughs (viral) 2-5 Onset of cough until fever is

gone
Diphtheria 2-5 Onset of sore throat until 4

days on antibiotics
Influenza 1-2 Onset of symptoms until fever

has gone
Intestinal Infections:
Diarrhea bacterial Contagious until stools are
formed. Stay home until fever
1-5
is gone, diarrhea is mild, blood
and mucus are gone
Vomiting, viral Until vomiting stops
2-5
Other infections:
Meningitis bacterial 7- days before symptoms until
24 hours on IV antibiotics in
2 - 10
hospital
Meningitis viral Onset of symptoms and for 1 to

2 weeks following symptoms
3-6
Source: Seattle Children’s Hospital (Infection Exposure Questions, 2020)
COVID-19 incubation phase
For the COVID-19 virus the actual incubation period is still inconclusive but, based on the
current estimates, the suggested median incubation period of 5 to 6 days, with a range of 1
to 14 days (7) appears to be consistent with diagnosed cases and has been provided in
information from Communicable Diseases Network Australia(2020).
The advice in this guideline uses an upper range of 14 days based upon what is currently
known about the incubation period for COVID-19.
Based on the guidelines, the infectious period of COVID-19 is still being determined;
however, there are multiple studies suggesting that pre-symptomatic, and possibly
asymptomatic, transmission occurs.
For example, a Singaporean study of multiple case clusters identified pre-symptomatic

transmission occurring 1-3 days before symptom onset. A recent study also found that viral
loads of throat swabs were highest at the time of symptom onset and decreased quickly
within 7 days. The study suggested that viral shedding may occur 2 to 3 days before
symptom onset with infectiousness peaking at 0.7 days (95% CI, −0.2–2.0 days) prior to
initial symptoms.
Additionally, a Chinese study found that the viral load in an asymptomatic patient was similar
to that of symptomatic patients, suggesting transmission potential of asymptomatic, or
minimally symptomatic patients. The risk of transmission from symptomatic or pre-
symptomatic cases is considered to be higher than from asymptomatic cases as viral RNA
shedding is higher at symptom onset.
As a precautionary approach, for the purposes of contact tracing, cases are considered to be
infectious from 48 hours prior to onset of symptoms. Confirmed and probable cases are
considered to pose a risk of onward transmission and require isolation until criteria listed in
the release from isolation section have been met.
Breaking the chain of infection
There are six (6) points at which the chain of infection can be broken, and the risk of
infection being transmitted to others can be minimised.
Chain of Infection Cycle:
1. The Agent
(Germs)
6.
Susceptible
Host 2.
(children, Reserviour
elderly, immune (Where the
compromised, germs live)
anyone)
Chain of
Infection
5. Portal of 3. Portal of
Entry exit
(mouth, cuts etc) (mouth,cuts etc)
4. Mode of
transmistion
(contact,
droplets,
airborne
1. For an infectious agent, the best ways to break the infection are through:
 Preventative treatment for people who may be exposed
 Fast identification of the infection and treatment
 Quick treatment for infected persons
 Good health and hygiene.
2. For a reservoir, the best ways to break the infection are through:
 Good health and hygiene
 Sanitary environment
 Disinfection/sterilisation
 Hand hygiene.
3. For portal of exit, the best ways to break the infection are through:
 Hand hygiene
 Appropriate clothing
 Excretion/secretion control
 Handling/disposing of waste carefully and appropriately.
4. For mode of transmission, the best ways to break the infection are through:
 Good hand hygiene
 Handling food safely
 Isolation procedures
 Controlling the airflow
 Disinfection/sterilisation.
5. For portal of entry, the best ways to break the infection are through:
 Good hand hygiene
 Care of any wounds
 Care of catheter
 Aseptic technique.
6. For susceptible hosts, the best ways to break the infection are through:
 Treatment of any primary diseases
 Identifying high-risk clients and being extra careful, e.g. sterilising baby’s feeding
equipment.
When you talk about the chain of infection, you must acknowledge Ignaz Semmelweis, who
in the mid-1800s, noted how bacteria travel from caregiver to patient.
In a chapter on handwashing for A Guide to Infection Control in the Hospital, Wenzel

describes how, as an obstetrician, Semmelweiss noticed the practice of physicians and
medical students examining women who died of puerperal sepsis (later linked to infection by
Streptococcus pyogenes) and then going directly to the wards where they examined women
in labour. Wenzel writes,
“Semmelweis noted that on wards where midwives delivered babies, few mothers died of
puerperal sepsis. He knew that midwives did not witness autopsies. Semmelweis reasoned
that something was carried from the autopsy room to the wards on the hands of physicians
and students. He introduced a simple handwashing regimen and rates of death due to
puerperal sepsis fell.”
Hand washing and appropriate hygiene practices are first defence against the spread of
contagious diseases including COVID-19.
1.2 Hand washing and hygiene practices
Whilst we have personal hygiene practices we perform at home; these practices must also
form part of the habits which are developed when working in hospitality.
Hygiene practices that are implemented in a work environment usually go above and beyond
our usual standards of personal hygiene. The key purpose of applying high standards of
personal hygiene in the workplace is to ensure that employees do not contaminate food
accidentally.
1.2.1 Hand Washing
Regularly washing hands is one of the easiest most practical ways to practise personal
hygiene, helping to reduce the carrying and spreading of bacteria and dirt.
Whilst some industries such as health and hospitality have always had specific hand
washing protocols, the COVID-19 virus has resulted in all workplaces and homes needing to
implement the appropriate hand washing techniques.
Coronavirus: Good Hygiene Starts Here
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Working in a health care or community service environment it is important to wash your

hands in all the following situations:
 Each time you start a shift or prepare to work with or handle food, even if you have
only taken a short break
 Before eating or handling ready-made food
 Immediately after:
o handling food
o handling waste, or used items such as tissues or dirty plates
o handling money
o handling chemicals
o smoking
o coughing, sneezing, or blowing
your nose (any time you have
produced or meet bodily fluids)
o eating or drinking
o touching your hair, scalp or face
o touching a wound or dressings
o using the toilet
o touching an animal or pet
Any of the situations above will increase the amount of dirt or germs on your hands which
could be harmful and increases the risk of transmission, making handwashing an essential
hygienic work practice.
To properly remove any dirt or bacteria that might be on your hands, you should follow the
hand washing procedure established in your workplace which should be undertaken in a
designated hand washing area.
The general steps involved when washing your hands to reduce contamination with food
include:
 Wetting your hands and apply enough soap to cover both of your hands
 Rubbing your hands' palm to palm
 Rubbing the back of one hand with the palm of the other, interlacing your fingers to
clean in between them. Repeat on the other hand.
 Rubbing the back of your fingers on one hand against the palm of the other hand.
Repeat with the other hand.
 Clasping your thumb with the other hand and rub rotationally. Repeat with another
thumb.
 Rub your fingertips on the palm of the other hand in a circular motion. Repeat with
the other hand.
 Rinse thoroughly.
 Drying hands thoroughly, preferably with a disposable towel. Make sure that hands
are completely dry as any moisture combined with the warmth of the hands creates a
breeding ground for bacteria and other pathogens.
 Close the tap using disposable towel to avoid picking up any of the dirt or bacteria
that you might have put there when opening the tap. This towel should then be
discarded into an appropriate container.
How to Wash Your Hands
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1.2.2 Pre-surgical hand preparation
Effective health care worker hand hygiene is a core strategy in the prevention of health care
associated infections and the transmission of antimicrobial resistance.
For most aged care workers, the need for surgical hand washing (hand antisepsis) may not
be required but is important to understand the procedure to ensure that if required you have
the knowledge to implement the safe work practices.
The following extract from the Government of South Australia – Hand Hygiene Clinical
Guideline (May 2020) outlines the steps you need to take to ensure all necessary hand
preparation is completed prior to surgery:
Surgical hand antisepsis is performed to substantially reduce the number of resident and
transient micro-organisms on the hands prior to performing any aseptic or surgical
procedure. Use of either an antimicrobial soap or an alcohol/chlorhexidine-based hand rub
with persistent antimicrobial activity is recommended before donning sterile gloves.
Due to the potential for skin damage scrub brushes should not be used. Surgical hand
antisepsis is required prior to performing any surgical procedure that enters a sterile site.
There are many products suitable for use to ensure surgical hand antisepsis including
traditional methods and more recently, alcohol-based products.
Surgical hand wash technique (Use a TGA approved antimicrobial skin cleanser).
1. Prior to commencement of hand washing remove all jewellery.
2. Ensure fingernails are clean, short and unvarnished, and free from artificial or acrylic
nails.
3. First wash of the day: 5 minutes (includes cleaning fingernails).
4. Subsequent washes: 3 minutes (omit cleaning fingernails).
5. Wet hands and forearms with water.
6. Apply antimicrobial skin cleanser as per directions and rub on hands and forearms up
to elbow ensuring fingertips; interdigital areas and thumbs are given adequate
attention.
7. Rinse hands and forearms under running water. Ensure that water flows from
fingertips to elbow.
8. Thoroughly dry hands with sterile towel
Surgical alcohol-based hand rub technique

Surgical hand antisepsis can also be achieved by using a specially formulated ABHR. For
this application, products must meet EN12791 or an equivalent standard for surgical hand
rub formulations.
The time required for surgical alcohol-based hand rubbing depends on the product used.
Most commercially available products recommend a 3-minute contact time, which may
require more than one application.
Prewash hands and forearms with non-antimicrobial soap and dry thoroughly then apply the
rub as per manufacturer’s instructions.
Apply the rub to all surfaces of the hands and forearms. The volume of rub should be
enough to wet all surfaces throughout the entire procedure (approximately 15 mls).
After application of the rub, allow hands and forearms to dry thoroughly before donning
sterile gloves.
For further information refer to:
 ACORN Standards for Perioperative Nursing in Australia, 16th ed. Standard Surgical
Hand Antisepsis, Gowning and Gloving section
 WHO Guidelines on Hand Hygiene in Health Care. 2009. part 1, section 13, pages
54 & 57.
Aseptic hand wash technique
Antimicrobial soap is used to reduce the number of resident and transient micro-organisms
on the hands prior to performing invasive procedures not regarded as surgery e.g. insertion
of intravenous catheters. Use of either an antimicrobial soap for one minute or an ABHR with
persistent activity e.g. alcohol plus 0.5 to 1.0% chlorhexidine is recommended.
Hand drying
Wet hands can readily acquire and spread micro-organisms therefore the proper drying of
hands is a crucial part of handwashing. Single use paper towel is recommended for hand
drying, multiple use cloth towels are not suitable for health care settings. Hands should be
patted dry rather than rubbed, to prevent skin damage. Hot air dryers are unsuitable for
clinical areas unless the design has been proven not to be associated with the aerosolisation
of pathogens
Hand hygiene product selection
Hand hygiene products should be assessed for safety, quality and efficacy. All health care
workers should be educated on the application of appropriate hand hygiene methods.
Alcohol-based hand hygiene products for routine hand hygiene should meet the EN1500
testing standard for bactericidal effect and be registered with the Therapeutic Goods
Administration as a medicine product.
Staff acceptance of a hand hygiene product is an important factor in their compliance with
hand hygiene practices; therefore their input is essential when choosing a product. No single
product will likely satisfy all staff; therefore a consensus decision will be necessary. When
ABHR is available in the healthcare facility the use of antimicrobial soap for routine hand
hygiene is not recommended.
Plain soap
Plain soap has little antimicrobial activity but cleans hands by its detergent properties and
removes loosely adherent transient flora. A neutral pH liquid soap is recommended for
clinical areas.
Antimicrobial hand cleanser
Used for non-surgical and surgical hand antisepsis, these cleansers may contain
chlorhexidine gluconate, hexachlorophene, iodine, iodophors or triclosan as the active
ingredient. In certain circumstances (e.g. in the case of outbreaks of norovirus or Clostridium
difficile) an antimicrobial hand cleanser may be temporarily recommended for routine hand
hygiene.
Hand Hygiene product dispensers
Liquid soap dispensers with disposable cartridges and nozzles are recommended. Evaluate
dispenser systems to ensure they deliver an appropriate volume of product and are easy to
clean.
Refillable liquid soap containers are a potential source of contamination and if used, should
not be topped up, but rather they should be cleaned when empty and refilled with fresh
product. Cleaning of dispensers must be incorporated into the routine cleaning program of
the facility. Alcohol-based product containers should be designed to minimise evaporation
and should not be placed adjacent to sinks.
Pre surgery hand rubbing technique
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1.2.3 Hand hygiene and hand care practices and procedures
Personal hygiene includes any practices and habits that ensure a healthy and clean
personal state. It is managed individually, by each person to minimise any uncleanness on
their part. Click here for more
Personal hygiene is formed as a habit that we carry out regularly at home such as
bathing/showering, brushing your teeth, washing and brushing/combing your hair, cleaning
and trimming your nails, washing your clothes, and other such practices. These should all be
a regular part of your everyday life as a baseline standard.
Apart from hand washing, other personal hygiene practices to follow include:
 Keep personal belongings and personal food in a separate area.

 There should be an employee break area which is appropriate to use when
consuming your food and drink or having a smoke
break.
 When coughing or sneezing, aim your face into the

crook of your elbow to avoid contaminating your
hands.
 Some establishments might have a sanitising foot and hand baths that you are
required to step into before moving into a specific area.
 Never share cutlery or other food utensils with others unless it is washed in between.
This principle also applies to the use of items in tea rooms or any other items in the
facility.
 Avoid unnecessarily touching. If handling food, use tongs or other utensils.
All illnesses and sickness should be reported to a supervisor who might decide it is better for
you to stay away from the workplace.
This applies to everything, from seemingly harmless colds and allergies to more severe
symptoms such as diarrhoea, vomiting, and fever which may indicate food poisoning.
In many cases, even if you do not feel very ill, you might be a carrier of a disease or harmful
pathogen that should not be allowed in the workplace and could easily contaminate food.
It is especially important to know the symptoms of gastric infections or food poisoning so that
you can avoid spreading the pathogens on to others. Common symptoms of food poisoning
include:
 diarrhoea
 vomiting and nausea
 abdominal cramps
 mild fever
 headaches
 loss of appetite
 weakness
 dehydration (resulting from diarrhoea and vomiting)
If you experience any of these symptoms, you should see a doctor and stay away from any
food processing areas. Even after you begin to feel better, you should not return to work for
about 48 hours as you can still infect others and contaminate food.
Other illnesses such as colds and flu can also be infectious, and you should always inform
your supervisor if you feel ill in any way.
Additional Precautions (COVID-19)
Working in aged care, all steps must be taken to ensure that the risk of infecting co-workers,
clients and residents are taken.
If you have any of the known symptoms for COVID-19 listed below, you MUST NOT GO TO
WORK.
If you develop symptoms (fever, a cough, sore throat, tiredness or shortness of breath)
within 14 days of leaving country or region that is at higher risk for COVID-19, or within 14
days of last contact of a confirmed case, you should arrange to see your doctor for urgent
assessment.
Also If you are living in an area where COVID-19 is prevalent you should contact your health
care provider and if necessary, arrange to have a test completed at one of the designated
testing centres in the location you live in.
Read the information provided by Safe Work Australia to learn more about the safe work
practices you need to adhere to maintain the safety and well being of yourself and others.
Safe Work Australia: National COVID-19 safe workplace

principles
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1.2.4 Cuts and abrasions hand care
Conditions other than illness can also spread bacteria and other harmful pathogens.
These conditions will not necessarily need you to stay at home but should be reported to a
supervisor and covered appropriately to avoid contaminating food and equipment.
Some of the more common conditions include:
 infected cuts
 wounds
 boils
 sores
 rashes
 peeling skin
Any open wounds or skin conditions should be cleaned thoroughly and disinfected before
applying a waterproof dressing.
Most workplaces will have a procedure which will specify that all wounds are to be protected
by applying brightly coloured dressings and band aids (mainly blue). By having brightly
coloured dressings they can be easily seen if they come off, particularly if handling food
which can be discarded to avoid contamination and the risk if disease.
Large dressings should be covered with a suitable plastic covering to prevent any
contamination from the dressing or the wound.
The dressings should be changed in between contact with different patients, as well as each
day. These should be made available in the organisation’s First Aid kit and used, as
necessary.
1.2.5 Follow procedures for respiratory hygiene and cough etiquette
Respiratory hygiene is an important means of preventing the transmission of respiratory

infections e.g. influenza, in healthcare settings. Infection control measures for the purpose of
ensuring that infection doesn’t spread are outlined below.
Cough etiquette
Cough etiquette is about trying to stop the spread of respiratory secretions and should be
followed by all personnel with symptoms of respiratory infection.
The procedure for cough etiquette is as follows:
 When coughing or sneezing, you should cover your mouth and nose
 Put dirty/used tissues in the nearest bin
 Implement hand hygiene, e.g. wash hands with non-antimicrobial soap and water,
alcohol-based hand rub or antiseptic hand-wash) after coming into contact with
contaminants.
Workplaces should also provide items/materials in waiting or public areas for visitors to use
including:
 Tissues and no-touch waste container to put dirty tissues in
 Alcohol-based hand-rub dispensers in carefully placed locations, e.g. on walls before

entering a ward, bedside, etc.
 Where there are sinks ensure that soap and disposable towels are always available.
Posters and other visual information (in different languages) at the entrances to different
areas can act as reminders to wash the hands before entering.
Instructional information can be used to remind staff/clients/visitors of the procedures for

cough etiquette. It is also a good idea for visitors such as family and friends to be told to
inform healthcare workers if they have a respiratory infection when they enter the facility.
This can be an opportunity for them to practice cough etiquette, with the healthcare
personnel’s help.
If there are outbreaks or periods of time where there appears to be an increase in respiratory
infection in the general community (e.g. increase in absenteeism from staff complaining
about coughs) then you should offer masks.
Surgical masks (with ties) or procedure masks (with ear loops) can both be used for this. If
you have the space and the time you could also encourage people who are coughing to sit
further away from clients and others in waiting areas (e.g. around one metre).
Hand hygiene and proper respiratory etiquette 101
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1.3 Using the appropriate personal protection equipment
The following section outlines the types of PPE which may be required when working in the
aged care sector and the guidelines which need to be followed when using:
 Gowns and waterproof aprons that comply with Australian/New Zealand standards
 Examination gloves and surgical gloves that comply with current Australian/New
Zealand standards
 Glasses, goggles, or face shields
 Surgical face masks that comply with current Australian/New Zealand standards
 Footwear to protect from dropped sharps and other contaminated items
1.3.1 Understanding the types of PPE used to manage the risks of infection
Personal protective clothing and equipment (PPE) is important in maintaining safety when
working in hazardous environments and handling contaminated items – it stops the
transmission of harmful microorganisms from the host to the worker(s).
You need to familiarise yourself with the types of PPE which are required and the signage to
be aware of. Many workplaces provide this type of signage to inform the worker that a
particular type of PPE must be worn. For example, if working in an isolation section of the
facility the signage will include all types of PPE such as face masks, gloves, gowns, shoe
coverings etc.
The table below outlines the PPE which may be required:
Type of PPE Example signage
Eye protection - for patient

care activities likely to generate
splashes or sprays of blood,
body fluids, secretions, or
excretions.
Gloves required - when

touching blood, body fluids,
secretions, excretions,
contaminated items; for
touching mucus membranes
and nonintact skin.
Surgical Mask required - for

patient care activities likely to
generate splashes or sprays of
blood, body fluids, secretions,
or excretions.
Type of PPE Example signage
P2/N95 Mask required - for

performing a single aerosol-
generating procedure (AGP) on
probable or confirmed cases
Ear protection required - for

patient care activities likely to
generate excessive noise
Gowns and waterproof

aprons – required when care
involves body fluids
General guidelines for glove use
Gloves protect you from the transfer of microorganisms between people's skin. Gloves need
to be worn any time bodily fluids or blood are to be handled. The only exception to this rule is
perspiration.
Gloves must be disposable and not reused for multiple procedures; don't try and wash them.
If you notice the gloves you have on are damaged in any way, immediately replace them
with a fresh pair.
Hand hygiene procedures should still be carried out before and after the use of gloves.
There are different types of gloves and they can be made from latex, vinyl, or neoprene:
 Non-sterile – used where there is a possibility of coming into contact with blood,
bodily fluids, or mucus
 Sterile – used for medical/sterile procedures
 General purpose – used for cleaning instruments before sterilisation or for general
cleaning
Ensure that you use the correct gloves are used for their respective purposes, as this
prevents contamination and waste.
Ensure that the gloves you use to clean anything with the potential to puncture skin are
heavy duty, to provide maximum protection.
Nails should be kept clean and short, to avoid damaging the gloves when worn.
Removal of gloves should be done carefully, to avoid contamination of your hands or any
other surface.
If possible, ensure that non-latex gloves are made available, as there is an increasing
prevalence of latex allergy in the population.
The glove removal process is as follows:
1. Don't touch any external part of the gloves with your hands
2. Use one gloved hand to remove the other glove by pulling gently at the fingers
3. Place the fingers of your bare hand under the wrist of the other glove
4. Push off the second glove but only touch the inside surface
5. Dispose of gloves immediately into the correct waste area.
General guidelines for wearing gowns and waterproof aprons
Gowns and waterproof aprons should be worn to prevent clothing coming into contact with
bodily fluids or any splatter.
Gowns need to be fluid resistant and worn over any other clothing during clinical procedures
and practice. This prevents cross-contamination and the spread of diseases through direct
contact.
If gowns or aprons become soiled, change them afterwards. At the minimum, change them
daily and do the same after contact with each client, where applicable.
General guidelines for wearing masks
Masks are used to protect harmful microorganisms from entering the airways via splatter or
their airborne nature:
 To prevent respiratory droplets being expelled from the mouth and nose into the
environment. They may be used for this purpose by healthcare workers or patients.
 In conjunction with eye protection to prevent exposure of the wearer’s mucous

membranes to blood or body fluids due to splashing (Pratt et al, 2007).
The guidelines for wearing masks are as follows:
 The mask should be fitted according to the manufacturer's instructions
 The protective area of the mask should not be touched during the procedure
 After use, discard the mask
 Masks should only be worn around the face and not carried around on the neck or in
pockets
 If a mask becomes wet, dispose of it
 Masks should be changed between seeing different patients.
General guidelines for wearing protective glasses
These should be worn when there is potential for splatter or splashing of any blood or bodily
fluids, as well as during any cleaning procedure.
They should provide clear vision, without them fogging up or distorting your view. The fit
should be snug and cover the sides, as well at the front of the eyes. They need to either be
single use or reusable after cleaning.
Patients should be offered protective eyewear in applicable cases; if they refuse this offer,
the potential risks must be explained and documented accordingly.
1.3.2 Additional PPE Precautions (COVID-19)
Working in the health industry, workers and patients (clients and residents), are at greater
risk. The response to the COVID-19 outbreak, is the additional precautions which all workers
in the health sector need to take.
To ensure that all the required precautions and safety measures are implemented to
minimise the possible transmission of COVID-19, each state and territory has implemented
additional risk management standards.
To help stop the possible spread of the virus you should wear the appropriate PPE (gloves,
masks, gowns and protective eyewear) if at anytime you:
 Are exposed to body fluids or contaminated surfaces

 Are caring for anyone with a confirmed or suspected case of the COVID-19 virus.
If either of the criteria are identified it is essential that:
 All PPE is removed and deposited in the appropriate waste receptacle

 Hands are washed and sanitised directly after the PPE has been removed
Coronavirus (COVID-19) wearing personal protective

equipment in aged care video
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1.4 Procedures for environmental and equipment cleaning
Based on your workplace procedures you will need to prepare for all cleaning safely and in
accordance with the WHS and organisational safe work practices.
1.4.1 Cleaning principles
Environmental cleaning refers to the general environment that you are working in such as
workstations, general resident facilities, administration etc.
When undertaking cleaning activities, the following basic principles should be followed:
 written cleaning protocols should be prepared, including methods and frequency of

cleaning; protocols should include policies for the supply of all cleaning and
disinfectant products.
 standard precautions (including wearing of personal protective equipment [PPE], as

applicable) should be implemented when cleaning surfaces and facilities (see
‘Standard and additional precautions’)
 cleaning methods should avoid generation of aerosols
 all cleaning items should be changed after each use and cleaned and dried before
being used again. They should also be changed immediately following the cleaning
of blood or body fluid/substance spills. Single-use cleaning items are preferred,
where possible, such as lint-free cleaning cloths.
 sprays should not be used, because they can become contaminated and are difficult
to clean. Sprays are not effective, as they do not touch all parts of the surface to be
cleaned
 detergents should not be mixed with other chemicals.
 all cleaning solutions should be prepared fresh before use according to manufacturer
instructions.
Before commencing the cleaning of surfaces check all equipment for safe use and set up the
area to be cleaned and barricade the site using appropriate signs to ensure that the area is
isolated from workers and patients.
Environmental Cleaning
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Safety Data Sheets (SDS)
The type of cleaning agent you need to use will be determined by the surface which requires
cleaning. It is important that you refer to the SDS for each cleaning agent and ensure that
you follow the instructions and use which has been provided by the product manufacturer.
SDS’s must be readily accessible for all workers and when selecting your cleaning agent,
you should consider the following:
 Is the cleaning agent approved by the TGA for use in that circumstance?
 Is the intended purpose aligned to the product specifications?
 Is it suitable for the surface type or setting?
 Is there training required in the use of the product
 The level of effectiveness against organisms such as microbiological activity
 What are the environmental sustainability credentials of each cleaning agent being
used?
o The data which should be included in the MSDS:
 The chemical trade names
 How the chemical may be a danger
 How to handle and use the chemical safely
 How to administer first aid in the event of an accident
Cleaning agents
The types of cleaning agents used in an aged care environment will be determined by the
types of care and services which are provided but will generally include:
 A neutral Ph detergent – is general mild and is used for a variety of cleaning tasks.
This type of detergent will remove all soil and spillages including foodstuffs, drinks,
cooking oil and general traffic dirt from all-type of floors and other surfaces.
 It is recommended for use on alkali-sensitive surfaces such as terrazzo, marble or
ceramic tiles. It is concentrated for cost-effective cleaning
 Acidic cleaner – often used to clean medical units
 Chemical mix – such as hydrogen peroxide, chlorine, alcohol, ammonium and

phenolic which can be used to clean medical equipment and tools as well as
sterilisation of equipment.
The legislation which has been established for this area of safe workplace practice is the
Australian Guidelines for the Prevention and Control of Infection in Healthcare 2010.
1.4.2 Cleaning Surfaces
When cleaning and maintaining workplace surfaces the procedure for routine surface
cleaning should include the following:
General Surface Cleaning
All cleaning solutions should be prepared immediately before use and will need to be
selected based on:
o The surface type and texture
o Appropriate cleaning agent or product which has been measured and

prepared according to manufacturer specifications
Surfaces must be cleaned regularly, as they may contain dust, dirt, and physical debris that
can harbour and transmit infection. You need to do your best to keep surfaces free from
such entities.
You must ensure the following surfaces are cleaned

sufficiently:
 Floors
 Walls
 Ceilings
 Vents
 Furniture
 Fittings
 Work surfaces.
Not all surfaces require the same level of cleaning. Many only
require dusting and cleaning using regular detergent. Only those surfaces that come into
contact with contaminants need further sterilisation. As a general guide all surfaces should
appear clean and have no residue or staining on them.
Generally, work surfaces should be cleaned (wiped over) with a neutral detergent and warm
water solution, rinsed and dried before and after each session, or when visibly soiled. Spills
should be cleaned up as soon as practical.
 When a disinfectant is required for surface cleaning, the manufacturer’s

recommendations for use, and workplace health and safety instructions should be
followed.
 Ensure that all dirt, soil, stains and spillages are removed from each surface and all
wet surfaces are sufficiently dry before removing barricades.
 Walls and screens should be cleaned quarterly or if visibly soiled.
 Blinds and curtains should be cleaned quarterly or if visibly soiled.
 Carpets should be vacuumed daily, and other floor surfaces washed daily and when
soiled.
You should carry out cleaning in a logical order – once you've finished an area or dealing
with certain equipment, avoid dirtying it again in your other cleaning tasks. For example,
clean surfaces before you mop or vacuum, so debris that is wiped to the floor can then be
cleaned afterwards; start working in clean areas and finish in contaminated areas, to avoid
cross-contamination.
Wet areas
All wet areas must be maintained in an odour, soil and hazard free condition which will
require that each wet area be:
 cleaned at least daily and more frequently as required, including:

o toilets, sinks, washbasins, baths and shower cubicles
o all fittings attached to showers, baths and hand basins
o surrounding floor and wall areas.
Floors
Floors should be cleaned daily or, as necessary, with a vacuum cleaner fitted with a
particulate-retaining filter. The filter should be changed in accordance with the
manufacturer’s instructions.
Carpets should be vacuumed, and hard, non-porous floors vacuumed and mopped daily.
The vacuum you use must have appropriate suction and prevent the release of dust and
bacteria into the air.
Options include:
 A properly vented, ducted vacuum cleaner
 Dust-retaining mop, with the use of a damp duster (use detergent and water).
Hard floors should be wet with a wipe or mop and then use clean and dry cloths or mops to
soak up any excess fluids. Wipe the surface dry if the area is poorly ventilated or too cold to
dry naturally.
After use, wash mops and buckets with detergent and water, making sure they are wrung
and dry before placing them in storage. If mop heads are detachable, they can be washed at
the end of the day in a laundry station.
Floors should be sealed as this makes for easier cleaning and extends the life of the floor.
Any surface that is wet must be clearly signed, to prevent slips and falls, which may leave
you liable to legal action.
Walls/fittings
These need less attention than floors unless they are in contaminated areas or those where
splatter is likely to occur.
Change curtains regularly and clean anything that is visibly soiled.
Detergent removes most soiled materials and leaves them suspended in water, to be wiped
or rinsed away without residue.
Using a detergent with a neutral pH is best for general cleaning, as it limits the likelihood of
skin irritation or surface damage.
Regular surfaces do not need to be disinfected. However, you should make sure that any
disinfectants you use are workplace approved.
Check any available material safety data sheets (MSDS) and see if your workplace
procedures specify which chemical cleaning agents to use in specific circumstances.
Surface covers
In some instances, surface covers are used to reduce the need for cleaning between
patients, as the covers can be disposed of after use. As long as the patient has not come
into contact with the underlying surface, you can just replace the cover – this is more time
efficient.
If the surface cover is breached, then ensure you clean the underlying surface before
replacing the surface cover between patients.
Cleaning for COVID-19
The following extract from the Queensland Government website outlines the additional
measures which should be taken to manage any impacts from exposure to COVID-19.
Cleaning recommendations
Once the person with suspected or confirmed COVID-19 vacates a room, cleaning can commence
immediately. The room and all hard surfaces in the room should be physically cleaned. All furniture,
equipment, horizontal surfaces and all frequently touched surfaces (e.g. door handles) should be
thoroughly cleaned.
When items cannot be cleaned using detergents or laundered, for example, upholstered furniture
and mattresses, steam cleaning should be used.
Cleaning of hard surfaces (e.g. bench tops) should be done using either:
 a physical clean using a combined detergent and 1,000ppm bleach solution (2-in-1 clean)
made up daily from a concentrated solution. Follow manufacturer’s directions for dilution.
 a physical clean using detergent and water followed by a clean with 1,000ppm bleach
solution (2-step clean), for example, household bleach or hospital-grade bleach solutions
that are readily available from retail stores. Read the product label and follow the
manufacturer’s directions for use or see Table 1 below for a typical dilution
recipe.
Bleach solutions should be made fresh daily and gloves should be worn when handling and
preparing bleach solutions. Protective eyewear should be worn in case of splashing.
Once cleaning is completed, place all disposable cleaning items in the rubbish waste bag. Waste
does not need any additional handling or treatment measures.
Cleaning equipment including mop heads and cloths should be laundered using hot water and
detergent and completely dried before re-use. Cleaning equipment, such as buckets, should be
emptied and cleaned with a new batch of chlorine bleach solution and allowed to dry completely
before re-use.
1.4.3 Cleaning equipment
It is vital that you maintain and store cleaning equipment appropriately as this will limit cross-
contamination and increase the longevity of the equipment.
The type of equipment you will need to maintain, and store includes:
 Mops
 Buckets
 Brooms
 Cloths
 Polishers
 Scrubbers
 Spray applicators.
Make sure that you select the correct equipment for each cleaning task, according to
organisational procedures. Ensure that you treat all items with care and that they are clean
and dry when placed in storage.
You should clean any equipment that is not disposable between each client. Examples
include stethoscopes, machines, handles, trolleys, and trays. These can act as vehicles for
infection. There will be specific policies and procedures for the cleaning of equipment.
You may also be able to use surface barriers such as sheets, plastic wraps, and tubing to
help stop the transmission of infectious agents. These can also protect other equipment that
is difficult to clean (for example, keyboards) from infectious agents. However, these should
still be changed between clients.
Manufacturers will include their recommendations for cleaning and maintaining their product
with information about the product. These instructions may contain suitable and unsuitable
cleaning methods and products with which to clean the equipment.
1.4.4 Safe storage of cleaning agents and equipment
All cleaning equipment and materials must be maintained and stored according to
procedures and specific manufacturer instructions.
Basic principle which you should apply include:
 Cleaning items (including solutions, water, buckets, cleaning cloths and mop heads)
should be changed after each use. They should also be changed immediately
following the cleaning of blood or body substance spills.
 These items should be washed in detergent and warm water, rinsed and stored dry
between uses. Mops with detachable heads should be laundered between uses.
 Buckets should be emptied after use, washed with detergent and warm water, rinsed
in hot water and stored dry (turned upside down).
 Mops should be laundered or cleaned in detergent and warm water, rinsed in hot
water, then stored dry. Mop heads should be detachable or stored with the mop head
up.
Decontamination cycle
The first step in decontamination of tools and equipment is the cleaning process. This should
be undertaken before disinfection or sterilisation can occur. Disinfection and sterilisation will
not work effectively if preliminary cleaning has not occurred. However, it may be possible to
use a washer disinfector or send smaller tools away for special cleaning.
Some general guidelines for cleaning:
 For general or preliminary cleaning, you should use detergent and lukewarm water at
a maximum of 35 degrees Celsius (this may be different for certain practices, so it is
best to check your own guidelines on this).
 An appropriate disinfectant should be used (according to instructions) for the

cleaning of bodily fluids such as vomit or blood.
 A schedule of cleaning should be provided to instruct how often routine cleaning

should be carried out
 If you need to undertake manual cleaning (and some practices will only allow manual
cleaning as a last resort), you should use a designated sink and fully immerse the
tools/implements to clean
 Do not scrub tools when holding out of the water – if you must scrub the implements
you should immerse these and carry out scrubbing underwater so that spray carrying
bacteria cannot escape
 You may need to rinse tools/implements in a separate sink
 Personal protective equipment should be used at all times, including apron and
gloves. These should be disposed of after use.
This decontamination cycle applies to tools used in treatment; you can apply it to larger
equipment by removing the sterilise option. It is just an example and you should check your
procedures.
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Sterilisation may not be used by your organisation. Another option would be to use pre-
packed, single-use sterilised products. You should be careful when opening products to
ensure that they remain sterile, follow hand washing procedures, wear gloves, and prepare
surfaces.
Ensure that you are aware of hazards when using cleaning equipment; these include:
 Wet, slippery surfaces

 Spills on electrical equipment
 Lifting heavy equipment
 Fumes from cleaning chemicals or spillages
 Skin irritation from chemicals.
Make sure you maintain the following cleaning equipment as instructed:
 Cleaning cloths: should be laundered after use, if they are not washable, dispose of
them.
 Mop and bucket: empty bucket contents into a waste drain regularly
 Replace with fresh water and detergent
 Wash mop heads after cleaning each surface
 Launder reusable mop heads at a high temperature after use.
 Vacuum cleaners
 Dispose of full vacuum bags without spillage (replacing with clean ones)
 Avoid overfilling the vacuum bags/reusing them
 Clean filters and cleaning heads regularly
 Don't use vacuum cleaners to remove clinical waste.
Nurses Share 9-Tips To Decontaminate After Working Amid

COVID-19
Click here for more
1.5 Handling, transporting and processing linen and contaminated
waste
Working in an aged care environment incudes handling and managing all linen which is used
at the facility. This includes bedding, tablecloths, towels and other materials which may be
used in day to day operations at the facility.
It is essential that all used linen is handled and processed safely to ensure there is no risk of
contamination or the spread of any disease from resident to resident or to co-workers.
1.5.1 Handling and managing used linen
Dirty linen should be handled carefully to minimise the transmission of micro-organisms via
dust and skin particles. You should always check your organisational procedures for
handling, transporting, and processing linen as these will be more specific to your
organisation.
The general principles for handling linen which should be applied include the following:
 Linen should be placed directly into the appropriate laundry bag when removed from
a bed
 Linen should not be carried (as it can contaminate uniforms/clothes)
 You should use an appropriate colour coded linen bag
 Linen should be stripped carefully as vigorous bed stripping/changing of curtains is
hazardous due to organisms, such as skin flora that could be dispersed.
 Open wounds/drains should be temporarily covered when linen is changed
 You should not shake linen into the environment
 PPE should be used when handling dirty linen
 You should watch out for sharps and not allow them to be folded into the linen.
The transportation of linen will generally be via an external contractor or service who will
collect, launder, and return the linin which has been cleaned. Your organisation will have its
own procedures for transporting and processing linen.
General guidelines for preparing soiled linen for transportation include the following:
 Dirty linen should be removed from clinical areas when needed

 Soiled linen should not be transported through public areas
 Storage areas should be kept locked and secured from people who are not allowed
to enter.
Sometimes linen may be cleaned on site through the use of industrial washing machines.
You will need to process linen as per your organisational setup and guidelines.
Manual soaking or washing of soiled linen must not ever be done in clinical areas as there is
a high risk of splash contamination. Depending on your setting, you may have a policy that
states personal clothing should be put in a plastic bag and sent home to be cleaned.
1.5.2 Managing Contaminated Waste
Waste needs to be disposed of properly – a lot of waste can be disposed of in the same
manner as household waste. However, contaminated clinical waste (e.g. blood and other
bodily fluids) must be disposed of more carefully to avoid infection risks for the public and
others in your establishment.
Also sharps waste can be dangerous as it can puncture the skin and pose an infection risk,
via the blood or fluids that the sharps have come into contact with.
You need to ensure that all waste is handled in accordance with occupational health and
safety guidelines, State and Territory legislation and environment protection
policies/regulations.
Waste may include but is not limited to:
Clinical waste:
 discarded sharps
 human tissues
 laboratory waste
 any other waste as specified by the workplace
Related waste:
 radiographic waste
 chemical and amalgam waste
 cytotoxic waste – harmful to touch/inhale
 pharmaceutical waste
 radioactive waste – harmful during prolonged exposure or if levels are high (it can
result in cancer or adverse genetic effects)
General waste (any waste that is separate from the above categories).
Waste needs to be disposed of properly – a lot of waste can be disposed of in the same
manner as household waste. However, contaminated clinical waste (e.g. blood and other
bodily fluids) must be disposed of more carefully to avoid infection risks for the public and
others in your establishment.
Also sharps waste can be dangerous as it can puncture the skin and pose an infection risk,
via the blood or fluids that the sharps have come into contact with.
You need to ensure that all waste is handled in accordance with occupational health and
safety guidelines, State and Territory legislation and environment protection
policies/regulations.
When managing the safe disposal of contaminated waste ensure that all correct PPE is used
during the handling and disposal process. PPE for handling waste may include:
 Eye protection
 Disposable rubber gloves
 Face masks
 Plastic apron.
In order to separate waste effectively, you need to know the three (3) categories of waste:
Clinical waste (blood and body fluids)
This is also known as medical waste and has the potential to cause injury or infection to
health workers, patients, or the public. Clinical waste includes:
 Sharps
 Human tissue and body parts (excluding nails and
hair)
 Large quantities of body fluids and blood
 Blood-stained clothing
 Blood-stained disposable material and equipment
 Laboratory cultures, specimens, and animal tissues
 Carcases and laboratory/research waste.
Clinical waste needs to be separated from other waste in a leak-proof plastic bag or a
specific bin. This must be contained within the area of contamination and marked clearly with
a biohazard symbol.
Before transporting them, tie and seal all clinical waste bags; they should be given to
licensed waste contractors that will burn them in controlled conditions. As such, the cost of
clinical waste management is higher than normal waste.
It is important the clinical waste bags are:
 Strong enough to contain the waste without damage

 Not overfilled
 Are tied/sealed and stored securely
 Are transported carefully and manually
 Are yellow and have the biohazard symbol on the bag.
Sharps
Beware of disposing of sharps (needles, scalpels, etc.), as they can cause injury. Do not
pass them to others by hand. Place them in puncture-proof trays and hand them to the
recipient. Don't attempt to remove needles from syringes or to replace them either.
Sharps should be disposed of in colour-coded sharps containers that comply with Australian
Standard AS 4031 – they need to be puncture and waterproof, labelled clearly and able to
be used with one hand.
Don't over-fill these containers or reopen them after they have been sealed – this poses
contamination and injury risks.
Sharps must be incinerated by a licensed contractor.
Cytotoxic waste
This includes waste from anything used in the preparation and
administration of cytotoxic drugs – this waste will normally be
placed in separate containers and clearly labelled.
In some states, cytotoxic waste can be placed in clinical waste

containers though and doesn't need to be separated.
It requires incineration at 1100 degrees Celsius to be

destroyed.
Hazardous waste
Hazardous waste includes:
 Dry chemicals
 Liquid chemicals
 Solvents
 Radioactive material – it must be disposed of by a licensed
contractor; only dilute isotopes can be disposed of through
sewers, in accordance with regulations and guidelines.
Colour coding of waste
The colour codes for disposing of hazardous waste vary between states, but there are
special rules for its disposal.
Waste containers will be colour coded, so they can be treated appropriately and those
handling it can take any necessary precautions.
The colour code for containers is as follows:
 Normal waste – black/white/green

 Clinical waste – yellow (labelled with clinical waste symbol)
 Cytotoxic waste – purple (labelled with cytotoxic waste symbol)
 Radioactive waste – red (labelled with radioactive symbol).
General waste
General waste consists of waste which is accumulated from day to day activities such as
staff kitchen waste, paper products, general office waste materials.
This is similar to domestic waste and includes things such as:
 Nappies
 Paper
 Bandages/dressings
 Flowers
 Food waste
 Sanitary pads
 Needleless syringes (in some states)
 Recyclable materials (metals, plastics, glass, cardboard)
 Non-recyclable materials.
General waste can just be disposed of normally and sent to landfill.
Clinical/related waste must be stored in an appropriate area until it can be collected. This
means making it inaccessible to unauthorised persons.
How often waste is collected will depend on the size of your establishment – the largest of
establishments may have it collected daily, as they generate a larger amount. Collection
frequencies can range from daily, to weekly, to even longer.
Clinical/related waste should be stored in a locked area, away from 'clean' zones. It must be
kept secure and keys only given to authorised personnel. Clear signposting to the area
should also be in place. Access to waste facilities should only be given to trained and
authorised personnel.
Waste handling for COVID-19 should also address the following:
Waste Handling (COVID-19)

Waste from a household, or waste from a hotel or motel where someone with a
suspected or confirmed case of COVID-19 is living or staying, is not regulated as
medical waste under the Queensland Environmental Protection (Waste
Management) Regulation 2000. However, it is still important that waste from these
places is handled with caution before throwing away.
Personal waste, such as used tissues, packaging, masks and disposable cleaning
supplies should be put securely inside disposable rubbish bags in the same room as
the person suspected or confirmed to have COVID-19.
When dealing with waste, avoid touching the inside of the bag. Make sure the rubbish
bag is not completely full, so the contents do not overflow and use two bags if the
contents are wet in case it leaks.
This waste can be put with other general rubbish (not recycling or green bins) for
your normal rubbish pick-up.
Rubbish bins inside the house should be kept clean and disinfected regularly. If a
pedal bin or plastic bucket is used, it is a good idea to use a bin liner. Bin liners stop
the bin from getting dirty, help with taking the rubbish out and also help with cleaning
and sanitising the bin.
It is important to always wash your hands well and dispose of any personal protective
equipment after handling waste.
Storing and transporting waste
Clinical waste containers should be clearly labelled and closed securely. The labels should
indicate what is inside and show any hazards associated with the contents.
The trolleys that are used to transport hazardous materials should also be clearly labelled,
so they are not used for other purposes (preventing cross-contamination).
Trolleys should be fitted with drip trays (for spills), cleaned daily and not overfilled.
Waste should be stored in an area that has the following qualities:
 The floor is non-absorbent, so it can contain spillages and be easily cleaned

 Vermin-proof
 It only stores waste
 It is locked and only accessible by authorised personnel
 Has signage indicating biohazards
 Contains a spills kit
 Is regularly cleaned
 Is refrigerated (to prevent the reproduction of harmful microorganisms).
Anyone coming into contact with waste should wear appropriate PPE and follow precautions,
as described earlier in this unit.
Disposing of waste safely
Waste disposal procedures should follow national guidelines/codes of practice, as well as

any state/territory and local regulations. This may include collection of waste by Environment
Protection Authority (EPA)-accredited contractors. The vehicles that transport the waste
should have transport permits and biohazards signs on them, to indicate the risks.
Disposal of waste requirements may include disposal in accordance with:
 Environment Protection (Waste Management) Policy

 Environment Protection (Waste Management) Regulations
 Australian and New Zealand standards
 Organisation policies and procedures.
What are your organisation's policies and procedures for safe waste disposal? Take some
time to find out.
Where there are opportunities to minimise waste production and boost sustainable practice?
You should try and incorporate them into work procedures. However, you should never do
so at the expense of safety and risk cross-contamination.
1.6 Procedures for handling and cleaning equipment
Reusable medical devices are devices that health care providers can reuse. Examples of
reusable medical devices include surgical forceps, endoscopes, stethoscopes,
thermometers, bedpans, hoists, slings, walking devices etc.
When used on patients, reusable devices become soiled and contaminated with
microorganisms. To avoid any risk of infection by a contaminated device, reusable devices
undergo "reprocessing," a detailed, multistep process to clean and then disinfect or sterilize
them.
1.6.1 Disinfection and Sterilisation
The two methods used to clean equipment to minimise any risk of contamination or the
spread of infection are disinfection and sterilisation.
Disinfection
Disinfection kills all microorganisms, except their spores. It is required when there are bodily
fluid spills or if there is an infection outbreak.
Diluted bleach is a common disinfectant, which is found in many commercial cleaners.

Bleach is used diluted one-part bleach to nine parts water. Areas should first be washed with
hot and soapy water. Disinfectant should then be applied.
Disinfection can be either thermal or chemical in nature, with the former the preferable
method.
How to clean and disinfect your workplace - COVID-19
Click here for more
Sterilisation
Sterilisation removes all living organisms, including any spores. It is used in areas where
cleanliness is critical. In a medical situation, it is often performed in a device called an
autoclave.
Methods of sterilisation include:
 Low-temperature hydrogen peroxide plasma sterilisation
 Ethylene oxide
 Dry heat sterilisation
 Flash sterilisation
 Low temperature peracetic acid
 Steam under pressure (moist heat).
Make sure all items have been decontaminated before returning them to storage or readying
them for use in another session. This can involve a quick wipe with a detergent or chemical
solution.
Make sure you know your workplace policies and procedures for quality management, to
ensure full compliance with cleaning, disinfection, and sterilisation protocols.
How to sterilise your instruments and comply with the Public

Health Regulation 2012
Click here for more
When the labelling instructions for reprocessing are completely and correctly followed after
each use of the device, reprocessing results in a device that can be safely used more than
once in the same patient, or in more than one patient. Adequate reprocessing of reusable
devices is vital to protecting patient safety, particularly against viruses including COVID-19.
The following Additional Reading will provide valuable information on how to ensure all
equipment is reprocessed to ensure the risk of contamination and spread of disease is
minimised.
Reprocessing of Medical Equipment: Cleaning, Disinfecting

and Sterilizing
Click here for more
1.6.2 Additional precautions and controls (general)
From time to time you may have to apply additional precautions to prevent the spread of
infection in the workplace.
Additional precautions may include:
 Special ventilation requirements
 Additional use of personal protective equipment
 Dedicated equipment (e.g. to each client or as appropriate to work function)
 Use of a special facility.
Following standard procedures is not a guarantee of safety; it is merely a measure you can
take to help prevent the spread of infection. There will be times that call for further measures
to be taken to prevent the spread of harmful pathogens.
When you have recognised that there is an increased risk or threat you should take further
steps to control infection. You have a duty of care and an ethical obligation to yourself,
clients, and other colleagues to do this.
To find out the exact guidelines for precaution to prevent the spread of infection, see the
website of the Department of Health at: www.health.gov.au.
Additional infection control measures may be required in certain instances, such as:
 A staff member is sick
 A client is sick
 There is an outbreak of a particular virus or similar
 A service user is known to have a serious infectious condition, such as HIV
 You are treating a client for a particular illness
 Your immune system is compromised for some reason
 A condition has spread amongst the residents
 There is an outbreak of parasites in the building
 There is a particularly vulnerable client.
This list is not exhaustive; you should always be vigilant and able to identify a situation in
which additional care is needed. These situations can normally be identified through
common sense and general understanding. If someone is sick, then you have to be more
careful. Self-preservation and your duty of care to the clients will also play a role; you will
instinctively be much more careful around a client who is known to have HIV or Hepatitis, for
example.
Additional care may refer to strict adherence to standard procedures or increased measures,
such as quarantine. You need to be aware of anti-discrimination and anti-bullying legislation
in these instances, as well as confidentiality. You cannot broadcast to the building that Mrs
White has head lice or has caught 'X' and then put her in a room away from everyone else.
This would be extremely distressing for the client and you will face serious repercussions
from the management and the law if you are reported.
Any additional actions should be carried out discreetly and professionally, in a sensitive
manner.
1.6.3 Additional precautions and controls (COVID-19)
In addition to the general precautions and controls discussed, there are further measures
which must be taken by all workplaces to ensure that the risk of contamination and spread of
infection is controlled to mitigate COVID-19.
Each state and territory have specific instructions for health workers regarding the additional
steps which need to be taken to manage infection controls.
Read the following guidelines from Health NSW (2020):
COVID-19 Infection Prevention and Control Advice for Health

Workers
Click here for more
Section 2: Identify infection hazards and assess risks
Essential to effective infection prevention and control is the implementation of an appropriate

risk management plan. All workplaces in Australia are required to have this type of plan in
place to meet compliance with workplace health and safety (WHS) legislation.
 Defining an infection hazard and risk

 Individual responsibilities to manage infection prevention and control
 Using the appropriate personal protection equipment
 Procedures for environmental and equipment cleaning
 Handling, transporting and processing linen and contaminated waste
 Procedures for handling and cleaning equipment
2.1 Identifying hazards and risks
Before you can determine which data and information is needed to assist with identifying
hazards and risks in the workplace, you need to be able to understand the differences
between the two. Let us first look at what both a hazard and a risk are and some of their
distinguishing features.
2.1.1 Defining an infection hazard and risk
To understand what a hazard or risk is you need to identify the type of hazard workers are
exposed to. All hazards have the potential to harm workers in terms of injury, illness,
property, the environment or a number of these factors combined.
Once a hazard is identified it is essential to identify the different types of hazards so that you
can access the appropriate information and documents to address the hazard.
The following provides a definition of a Hazard and a Risk:
Hazard Risk
Anything in the workplace that has the potential to A risk is when it is possible that a hazard will cause
harm people such as objects in the workplace, e.g. harm.
machinery or dangerous chemicals.
The level of risk will depend on factors such as
The way work is done, e.g. hazards on a
production line could include manual handling, how often the job is done, the number of workers
excessive noise and fatigue caused by the pace of involved and how severe any injuries could be.
work.
In addition to the above definitions for a hazard or risk you need to be aware of the following
when determining the sources of information and analysing the data to determine the scope
of the hazards and risks in the workplace:
 Hazardous Chemicals – is any substance that has the potential to cause harm to the
health and wellbeing of any person who is in the workplace. This includes dangerous
goods and poisons.
 Exposure - is when a person comes into contact with a chemical by breathing it in,
getting it onto the skin or into the eyes or by swallowing it.
 Infection –via the modes of transmission (droplets, bacteria, airborne)
The range of workplace hazards, the cause and severity as well as their likelihood of
occurring will be based on the workplace and work activities which are undertaken. This
includes administrative as well as other physical work tasks.
An organisation that has adequate WHS principles in place will save time, money, effort and
legal implications, and most importantly, it will save lives. Lives can be saved by
implementing a safe working environment and monitoring WHS regularly to maintain safety
and adhere to the infection control standards at all times.
Before hazards and risks can be identified and assessed, each workplace needs to establish
the purpose and scope and ensure that the sources of data and information are suitable.
By being able to source information from a variety of specialised sources you will be able to
obtain information about the common hazards which apply in the workplace and the specific
industry you work in
When creating the risk management scope it is essential that it is aligned to the
organisation’s risk management plan and includes both internal and external factors that can
impact on its performance and safety. This provides the framework for managing risks
effectively.
The risk management framework is the backbone of the risk management plan that is
applied in the workplace and all related policies, procedures and processes are based on the
information that is included in the framework.
Below is a diagram which outlines the five (5) components of the risk management
framework which need to be addressed to ensure that the risks of disease and infection are
managed effectively.
Risk Framework
1. Hazard/Risk
Identification
5. Risk 2. Risk
Governance Assessment
4. Risk 3. Risk Mitgation &

Reporting/Monitoring Control
The framework for managing risks has five (5) key components which need to be considered
1. Hazard/Risk Identification – Establishing all possible risks which may impact on the
health and safety of everyone in the workplace.
2. Risk Assessment – Measuring the risks to provide information on the quantum of

either a specific risk exposure or an aggregate risk exposure, and the probability of a
loss occurring due to those exposures.
3. Risk Mitigation & Control – Having categorised and measured the risks, the next step
is to decide on which risks need to be eliminated or minimised.
4. Risk Reporting and Monitoring – It is important to report regularly on specific and

aggregate risk measures in order to ensure that risk levels remain at an optimal level
5. Risk Governance – This is the process that ensures all employees perform their
duties in accordance with the risk management framework. Risk governance involves
defining the roles of all employees, segregating duties and assigning authority to
individuals and committees to manage the risk processes effectively.
Once the WHS framework is established the objectives and decisions which will need to be
made form part of the output from conducting the risk assessment.
Establishing the objectives need to reflect the threats, hazards, risks and their impacts.
Fire/explosions People Casualties/loss of life

Natural hazards Buildings Property damage
Threats & Hazards
Hazardous materials Goods and services Business interuption
Assets at Risk
Slips/Trips Machinery/Equipment Financial loss
Impacts
Workplace violence Operations Environmental issues
Pandemic disease Reputation Fines and penalities
Electricity Outages IP and informtion Legal action
Manual Handling Finances Insurance costs
Equipment failures
Insufficient training
The scope of the risk management process should be documented in a scope statement and
will form the basis for determining the sources of information needed and the type of
analysis that will result from the information obtained.
When analysing the data and information to determine the nature and scope of workplace
hazards, risks and controls you need to consider the following as part of the scope
management:
 Planning scope management: A scope management plan is created based on input

from the risk management framework, plans, processes and consultation with all
stakeholders.
 Collecting requirements: Reviewing all information and data which needs to be

documented.
 Defining the scope: Producing the risk management scope statement based on all
the information which has been analysied and will be the bases for managing risks
effectively.
 Validating the scope: Consulting with all stakeholders to confirm that the scope aligns
to all legal and organisational requirements.
 Implementing the scope: once all stakeholders agree on the scope it is incorporated
in the risk management strategies and plans.
2.1.2 Individual responsibilities to manage infection prevention and control
Under the Workplace Health and Safety Act, 2011, everyone has a legal obligation to
maintain a duty of care. These could include:
 Business owners – additional responsibility as the PCBU (persons conducting a

business undertaking). They have the primary duty of care under the ACT to ensure
so far as is reasonably practicable, that workers and other persons are not exposed
to health and safety risks arising from the business or undertaking. This included the
management of risk associated with plant.
 Workers – Under Section 28 of the WHS Act, workers at all levels through to senior
management have a responsibility to comply with all relevant legislative requirements
and organisational policies and procedures which are directly related to the use and
maintenance of any plant and equipment. They must also ensure their own safety
and wellbeing, as well as that of others who enter the premises or work within the
organisation.
 Subcontractors, visitors and patients – must ensure their own safety and wellbeing as
far as is practicable and comply with relevant legislative and organisational
requirements.
 Manufacturers, suppliers and installers – ensure as far as is practicable that the plant
is installed safely, operates per the manufacturer’s installation and operating
procedures and does not pose a risk to others.
When you have identified infection risks, you must respond to them according to infection
control policies that are based on State legislation, National Standards, and local
regulations. The idea of this is that it provides a safe environment for staff, clients, and any
visitors.
You should read the following Australian Guidelines for the Prevention and Control of
Infection in Healthcare. This details a lot of policies and procedures that are in place in
healthcare settings.
Australian Guidelines for the Prevention and Control of

Infection in Healthcare (2019)
Click here for more
Think about how you can eliminate hazards where reasonable. This could involve changing
certain work methods. For example, if people are frequently handling sharps, how can you
reduce their risk of injury and how would you deal with incidents if they did occur? The
obvious answer is to incorporate the use or Personal Protective Equipment (PPE) when
handling sharps and to have sterilisation kits for wounds available and readily accessible
near any areas where sharps are handled. Following any sharps disposal protocols will
reduce the risks to the bare minimum as well.
If there is a risk of infection from a particular virus, consider the immunisation of all staff that
will be exposed to it. You have to consider the cost of this versus the cost of losing these
people to infection. This is the same model of thinking when health policies involve
immunising certain demographics that are at high risk from viruses like the flu.
Take time to read through your organisation's policies and procedures in relation to
immunisation and infection control. These will provide guidance as to how activities should
be carried out and ensure maximum safety for all those involves.
2.2 Procedures for identifying, preventing, and reporting hazards
Hazard and risk identification and management are an important part of WHS. Once a
hazard has been identified, it can then be reported and managed to lower the risk of health
and safety incidents.
2.2.1 Hazard identification
Once reported, a record can be kept and maintained of all known hazards so that they can
be avoided and managed effectively.
There are three critical stages of managing and reporting risks:
Hazard Risk
Risk control
identification assessment
Part of the WHS management process is the regular completion of hazard inspections of the
workplace. This type of inspection directly contributes to the identification of any potential or
existing hazards and allows for the business to improve current work practices. The
completion of hazard inspections also ensures that the business is complying with the WHS
laws by including workers in their safety and wellbeing.
Hazard inspections can be performed by individuals in the workplace such as HSR's or other
designated persons. They may also be conducted by an external regulator who will allocate
an inspector to undertake the checks in the case of a serious violation, accident or
complaint.
One of the most common documents used to conduct a hazard inspection is a checklist
which addresses all aspects of WHS including infection control including cleaning,
sterilisation, waste removal, signage, hazard controls and accessibility by workers to WHS
procedures. Once completed the checklist must be submitted to the designated person
(HSR, supervisor, manager, etc.).
Example Hazard Identification Checklist
Click Here for More
When working with vulnerable and often unwell clients, there is a risk of exposure to different
types of infection including the following:
Type of infection Examples

Bacteria/germs:  Staphylococcus aureus, a type of skin infection
 Streptococcal bacteria, which causes upper respiratory
infections, also known as ‘strep throat’
 Conjunctivitis
 Stomach upsets
Viruses:  COVID-19
 Flu
 Colds
 Cold sores
 AIDS
Skin Rashes:  Scabies
 Shingles
 Dermatitis
Contagious diseases:  Hepatitis A

 Measles
 Meningitis
Lice/parasites:  E. Coli
 Salmonella
 Campylobacter.
Food poisoning:  Undercooked food

 Spoilt food
 Poor hygiene
Animals:  Cat scratch disease

 Lyme disease
 Toxoplasmosis
 Rabies
Family, friends  Any type of infectious disease (particularly COVID-19)
associates and  Parasites
community:
Poor housing:  Chest infections from damp buildings
 Fungal infections
Poor sanitation  Diarrhoea

 Stomach upsets.
There are a range of other infections that may be transmitted as a result of human-to-human
contact. However, the use of standard and typical transmission techniques and preventative
measures should enable you to avoid many of them.
Infection risks may include but are not limited to:
 Sharps injury
 Waste
 Discarded sharps
 Human waste and human tissues
 Related waste
 General waste
 Inhalation of aerosols
 Contact with blood and other body substances
 Personal contact with infectious materials, substances and/or clients
 Stock including food which has passed 'use-by' dates
 Animals, insects and vermin.
Risk of acquisition
The environment can have a lot to with the risk of people becoming infected. For instance, in
a hospital there may be a higher population of people carrying infectious diseases.
Therefore, the risk of contracting one of these goes up. There is an increased chance of
coming into contact with surfaces that have been touched by infected people or airborne
viruses. It is especially important to keep all clinical settings as sterile as possible, to reduce
the risk as much as possible.
Similarly, any environment where there has been direct contact with others poses an
increased risk of acquisition. The wounded are more susceptible to infection also, as their
cuts provide a perfect entrance into the body for harmful organisms, without them having to
make it past all of the body's natural defences.
There are certain demographics that are more at risk. These demographics include the very
young, the elderly, and those with chronic diseases (e.g. diabetes). They have weaker
immune systems than regular adults – therefore, harmful pathogens will be more easily able
to multiply and overcome their body's natural defences.
Sources of infecting microorganisms
Harmful microorganisms can come from a range of sources, including:
 People who are carriers
 People in the incubation phase of the disease
 People who are acutely ill.
If you come into direct contact with these people or are in their vicinity (if the microorganism
is airborne), then you are at an increased risk of infection. You will need to take protective
measures when possible. This might mean implementing hand hygiene procedures after
contact with them or wearing any protective clothing.
As discussed in Section 1, infections typically happen in one of several ways, such as:
 Being airborne
 Through skin contact
 Through shared surfaces
 Through bodily fluids:
o mucus
o pus
o stool
o blood
 Through wounds.
By establishing good practice, you can avoid catching many infections and prevent their
spread. The methods which should be applied include:
 Sterilising surfaces and equipment
 Wearing Personal Protective Equipment (PPE), such as gloves
 Covering your mouth when sneezing or coughing
 Separating contagious people
 Being aware of those who are sick
 Washing hands.
Many healthcare professionals are also vaccinated against many additional diseases that
they are likely to encounter through their work.
You can catch viruses, illnesses, and many other types of infection through day-to-day life.
These conditions can be easily spread to other colleagues and clients. You need to take
care of yourself at all times in and out of work if you want to avoid infection. You should
always bear in mind the effects your illness can have. There may be a risk of infecting others
or causing the building to be short staff or out of sync because you’ve had to take time off.
2.2.2 Risk Assessment
Once the hazards have been identified the next stage of the reporting process is to complete
a risk assessment. Risk assessment is a subjective process due to the perceptions of those
engaged in the task, and if you are required to participate in a risk assessment, you must
remain objective.
This can be done by ensuring that valid and reliable information on the effects of the risks
are available, and by employing workplace collaboration and communication to establish the
best control measures.
The outcome of the risk assessment will be a document that lists those hazards that,
according to your criteria or standards, need action in some order of priority. Logically you
would give priority to those with the highest rating and look at how you could control the
associated risk.
When assessing risk, you need to think carefully about the risk that hazards pose to your
workplace. You need to look at the probability of the risk happening and create a risk control
plan for management of this.
Questions to ask when analysing the risks:
 What influences affect the possible risk occurring?

 What is the probability of the risk occurring?
 What is the consequence of that risk?
 What is the level of risk (probability and consequence combined)?
 What happens if the risk/consequence occurs?
 Have all relevant stakeholders been consulted?
 What is the timeframe for producing the plan?
 What considerations have been made for a contingency plan?
 Who is responsible for which tasks?
 What limitations are there with your risk analysis which could affect your predictions?
Risk assessment is a tool to simplify decision-making, particularly when common sense is

not able to provide you with adequate guidance. When in doubt, follow the risk assessment
process and seek expert advice when required.
The following method to assess risk is based on risk assessment models promoted by the
National Safety Council of Australia and the international standard for risk management,
AS/NZS ISO 31000:2009.
The method used to rate the level risk considers two factors:
Level of risk = consequence x likelihood

The likelihood – (is the risk constant, recurring or is it a one-off risk?) The likelihood of a
risk occurring as the result of a hazard being identified is divided into five categories as
shown in the table below:
Likelihood Description
1. Rare Incidents may occur only in exceptional circumstances. While
there is a chance it could happen it probably never will.
2. Unlikely Incidents could occur at some time but are not expected.
3. Possible Incidents might occur at some time due to there being a history
of casual occurrences
4. Likely There is a strong possibility that the event will occur due to a
history of frequent occurrences.
5. Almost certain The incident is very likely due to a history of regular

occurrences.
The consequence – (if it did happen, how serious would it be?) Once the likelihood has
been established the next step is to determine the consequence each identified risk would
have (the impact).
Level Consequence Description

4 Severe Financial loss which is greater than $50,000
3 High Financial losses between $10,000 and

$50,000
2 Moderate Financial losses between $1000 and

$10,000
1 Low Financial loss which is less than $1000
NOTE: These ratings vary depending on the business and use of the $ value is just an example descriptor.
You can determine whether items need this treatment by following Spaulding's
classification (1968):
 Non-critical – if instruments have come into contact with skin; they need to be
cleaned with detergent and water.
 Semi-critical – if instruments have come into contact with non-sterile skin or mucus
they need to be sterilised or, if this isn't possible, disinfected.
 Critical – if anything has come into contact with blood, tissue, or any body cavity
they must be sterilised, e.g. used surgical equipment.
You will need to keep records of all assessments undertaken, as these may need to be
shown to workers or management to highlight specific resources or requirements.
Documentation will also ensure the organisation’s ability to demonstrate that they are doing
all that is reasonably practicable to eliminate or minimise risks associated with their
undertakings.
2.2.3 Documenting and reporting identified risks
It will be necessary to identify the activities and tasks that put clients and /or other workers at
risk before documenting them. After this, you will need to determine what hazards are
associated with this task. Then you should be able to ascertain the level of risk.
Once you have all this information, you can then compile a document for future referral.
You may use a table like this:
Activity/task Hazard Risk level Preventative measures

Disposal of Needle High Guidelines for needle disposal
used needles injury/contamination to be followed at all times.
Refer to needle injury protocol.
Cleaning used Splatter High/medium PPE to be used at all times
instruments Sharps injury Instruments to be washed low
Chemical/biological in sink to avoid splatter
exposure
Any workplace injury or incident concerning infection must be reported and investigated with
urgency, especially those concerning sharps. There are certain viral infections like COVID-
19, HIV or hepatitis B and C that can transfer via airborne droplet and blood contact.
If there are specific people involved with blood-borne pathogens they should be tested for
such viruses and offered counselling for the stress this may cause.
Incident forms should be completed, containing the following information:
 Date and time of exposure
 Details of incident occurrence
 Name of the source of exposure
 Site of injury.
Each territory, state and WHS regulator has procedures to report an incident. Notifiable
incidents must be reported immediately and if requested by the regulator the report must
also be provided in writing within 48 hours of the incident occurring.
In addition, the incident site must be preserved until an inspector arrives or directs otherwise.
However, this regulation does not include making the site safe and giving necessary help to
those injured or otherwise affected by the incident. Less serious incidents should still be
reported to a supervisor or WHS representative and a record kept for the company. Make
sure you know who to contact to report incidents.
As a general employee you should notify a supervisor who will then be responsible for
contacting the relevant authorities. Once an incident or event has been identified and
reported, it needs to be investigated by the appropriate authority to find out what went wrong
and how similar incidents can be prevented or avoided in the future.
Investigating accidents and incidents
A workplace incident is any unplanned event resulting in, or having the potential for injury,
illness, damage or loss. Some incidents are more serious than others but can still pose a
threat to health and safety.
WHS incidents can be divided into three broad categories:
Incident category Definition
Notifiable Incident: A notifiable incident means:
 The death of a person
 A serious injury or illness of a person, e.g. amputation,

spinal injuries, electrocution, severe burns, broken limbs,
poisoning, etc. Any injury or illness that requires a
hospital visit within 48 hours.
 A dangerous incident – this does not mean injury has

occurred but relates to the imminent exposure. An
example could be the possible collapse or partial collapse
of a structure or excavation.
 Dangerous incidents including the collapse of a structure
or excavation, the inrush of water or gas, outbreak of fire,
and any other event prescribed by the regulations.
 All of these incidents must be reported to a national

regulator.
Minor Injury or Illness: This includes any injury or illness that occurs in the workplace
or because of work procedures, but that does not as serious
as those mentioned above.
These can include:

 Minor burns
 Cuts and abrasions
 Mild food poisoning
 Psychological-related injury or illness
Near Miss:  A near miss is a serious accident which almost

happened. An example of this could be that someone
trips over a pallet or a power cord but does not fall, or
essential PPE that does not fit correctly.
 Near misses are a warning and it is just as important to

report a near miss. This will ensure that there is no future
opportunity for the near miss to evolve into an actual
serious incident.
All incidents as described above should be noted in an incident register. The notifiable
incidents, however, must be reported to the relevant authorities and will incur penalties if left
unreported.
While it is the duty of supervisors or appropriate duty holders to report serious incidents to
state governing bodies, there are often lesser issues and concerns in the workplace that also
need to be dealt with. These include incidents that involve employees such as equipment
that is not working correctly, PPE that is uncomfortable or does not adequately protect you,
bullying and harassment, and other such issues.
If you experience any of these issues or are concerned about the health and safety of a
colleague, you should report them to a supervisor or the appropriate regulatory board. In
most cases these issues will be settled within the organisation, although serious cases of
discrimination or other breaches of health and safety can be referred to state boards.
COVID-19 Precautions
Due to the highly contagious nature of the COVID-19 virus it is essential that any indications
or symptoms are reported, and the necessary testing and isolation is implemented.
The following information provided by Safe Work Australia should be factored if you suspect
COVID-19 in the workplace.
COVID-19 in your workplace
Click here for more
Health and safety investigations are an important part of monitoring and controlling WHS
hazards and risks. An investigation of a minor incident or near miss might reveal a larger
potential hazard that can be managed, and the risk of injury avoided.
Incident Investigation in the workplace
Click Here for More
Investigations are generally conducted as follows:
 Planning the investigation – This includes outlining a time frame, deciding who
needs to be interviewed, what needs to be photographed, and which documents
need to be collected or compiled.
 Gathering evidence – Any relevant information is collected during this stage

including:
o Date, time, and location of the incident

o Who was involved?
o Anything else that was happening at the same time
o Any known causes of or events leading to the incident
o Weather conditions
o Photographs or video footage of the scene
 Analysing evidence and identifying causes – Once this information has been
collected it is analysed to identify root causes (if unknown) or why an event occurred.
For example, a fall from a ladder could have occurred because the base was placed
in an area with high foot traffic and the ladder was jostled.
 Making recommendations – Solutions can only be recommended if the cause of

the incident is within the control of the workplace. For example, if an incident is due
to weather, like a flash flood, there is not much that can be done to prevent it from
occurring again. However, if the cause is that the company has not maintained the
roof which leads to the flooding, that is something that can be amended, and the
recommendation should reflect it. See section 3.2.3 for information on controlling
risks and hazards.
 Writing the report – The findings, analysis and recommended solutions should all
be included in the report for company and/or industry records.
The types of documentation and reporting processes will vary based on the workplace but
could include the following:
 injury/incident reports and investigation

 workers compensation and rehabilitation records
 first aid records
 hazardous substances register
 safety data sheets (SDS)
 instruction/training records
 certificates and licenses
 major accident/incident notifications (to the WHS authority)
 health surveillance
 atmospheric monitoring
manufacturers and suppliers of WHS information (operating manuals etc)
 hazard report forms (and actions taken)
 workplace inspection/audit reports
 hazard log
 maintenance and testing results
 risk assessment reports
 evacuation exercise results
2.3 Implementing risk controls and treatments
The third stage of identifying hazards and reporting risks is setting the standards for how the
workplace risks will be controlled.
2.3.1 Implementing the hierarchy of control
For some risks, there are regulations which have identified and established how the hazards
will be controlled. These areas of WHS include:
 Pandemics and epidemics

 Manual handling
 Plant and equipment
 Hazardous substances
 Noise
 Confined Spaces
 Storage and handling of dangerous goods
 Food safety practices
Risk controls will need to be established as soon as possible once a hazard has been
identified. In some instances, short-term control may need to be implemented until a long-
term solution can be developed.
To establish the risk controls the most common method which is used is the Hierarchy of
Control.
The Hierarchy of Control is a systematic approach to risk management and provides a

structure for selecting the most effective control measures to eliminate or reduce the risk.
The following diagram outlines the six levels of control which can be used when developing
the measures needed to control identified hazards in the workplace.
Hierarchy of Control:
Most Effective
Eliminate the hazard Remove the hazard all together.
Substitute the hazard Replace with a safer alternative.
Separate the hazard from the main work area by relocating it

Isolate the hazard or erecting a barrier.
To reduce the risk, e.g. guards on machines.

Use engineering controls
To reduce exposure to the risk, e.g. training workers in

Use administrative controls correct use of equipment.
When completing specfic tasks such as gloves, ear muffs.

Use Personal Protective Equipment
Least Effective
Elimination: The first of these, eliminating the hazard completely, is the most desirable, but
if this is not possible the second can be applied, and so on down the hierarchy to the least
satisfactory option, the use of personal protective clothing or equipment. In practice, if it is
not possible to eliminate the hazard completely, it is often necessary to use some
combination of the remaining three controls.
Examples of elimination are:
 Repairing or replacing faulty equipment
 Redesigning the workplace or work practices, for example, not doing unnecessary
high-risk tasks or designing new facilities (or redesigning old ones) to allow sufficient
space for manual handling tasks
Substitution: Substitution requires replacing hazardous substances or procedures with
those which are safer, for example by:
 replacing a hazardous cleaning product with one which is non-hazardous and

environmentally friendly
 replacing tiles in the bathroom with non-slip tiles
 rearranging the layout of a resident’s room to allow free access with a hoist •
improving drainage in bathrooms
Insolation: You may be able to isolate hazards to minimise the risk, for example by:
 moving a photocopier away from the desk area

 locking up chemicals to prevent access by residents or visitors
Engineering Controls: Engineering controls include the use of:
 hoists and trolleys

 spring loaded bases in linen baskets
 electric or manually raising beds
Administrative Controls: Administrative controls include:
 changing the way the work is done

 implementing Safe Work Practices or Standard Operating Procedures (SOPs)
 training
 increasing the supervision of staff
Examples include:
 written procedures for higher risk tasks

 safe procedures to be followed during maintenance
 signs warning of hazards
 rest breaks for people like computer operators doing repetitive tasks
 job rotation
 regular training on, for example, manual handling
PPE: is a means of protecting the worker’s body from the hazard, and may include:
 gloves (for example vinyl, rubber, mesh)

 respirators/masks
 safety glasses/goggles
 hearing protection
 non-slip shoes, rubber boots
 aprons
PPE must be:
 carefully selected to be suitable for the task

 correctly fitted
 comfortable to wear
 always worn where indicated
You must train staff in the use and maintenance of PPE and they must be supervised to
ensure they do wear/use and maintain it.
As well as regular cleaning some items require further sterilisation/disinfection. You will need
to follow any procedures for risk control and containment.
Procedures for risk control may include but are not limited to:
 Eliminating a hazardous process
 Using personal protective equipment appropriately
 Changing a system of work to reduce a hazard
 Isolating the hazard
 Using protective devices to decrease exposure
 Using safe handling techniques
 Following infection control policies and procedures
 Following procedures to minimise the risk of exposure to blood and body fluids.
You can determine whether items need this treatment by following Spaulding's classification
(1968):
 Non-critical – if instruments have come into contact with skin; they need to be
cleaned with detergent and water.
 Semi-critical – if instruments have come into contact with non-sterile skin or mucus
they need to be sterilised or, if this isn't possible, disinfected.
 Critical – if anything has come into contact with blood, tissue or any body cavity they
must be sterilised, e.g. used surgical equipment.
Additional precautions for COVID-19
Access and read the information provided in each link to ensure that you are implementing
all required safety and PPE requirements to manage the COVID-19 virus in the workplace.
Managing COVID-19 in residential aged care

Manage visitor and entry https://www.health.gov.au/resources/publications/coronavirus-
restrictions, including for new covid-19-restrictions-on-entry-into-and-visitors-to-aged-care-
and returning residents facilities
Prevent and control infections https://www.health.gov.au/resources/publications/coronavirus-

covid-19-guidelines-for-infection-prevention-and-control-in-
residential-care-facilities
Guide for home care providers https://www.health.gov.au/resources/publications/coronavirus-

covid-19-guide-for-home-care-providers
Guide for infection prevention https://www.health.gov.au/resources/publications/coronavirus-

and control covid-19-guidelines-for-infection-prevention-and-control-in-
Environmental cleaning https://www.health.gov.au/resources/publications/coronavirus-
covid-19-environmental-cleaning-and-disinfection-principles-
for-health-and-residential-care-facilities
Managing COVID-19 in residential aged care
Wearing PPE https://www.health.gov.au/resources/videos/coronavirus-

covid-19-wearing-personal-protective-equipment-in-aged-
care-video
Information for workers in https://www.health.gov.au/resources/publications/coronavirus-

residential aged care facilities covid-19-information-for-workers-in-residential-aged-care-
facilities
Information for in-home care https://www.health.gov.au/resources/publications/coronavirus-

workers covid-19-information-for-in-home-care-workers
Source: Australian Government Department of Health (Providing aged care services during COVID-19, 2020)
Reporting forms a critical part of the WHS management process and provides relevant
stakeholders and designated persons with the information needed to implement the
necessary risk control measures to eliminate or reduce the risk to the business.
The reporting of hazards must be done in a way that the responsible officer (person) can
assess the WHS risks and respond to create a safer workplace. Most businesses have
specific forms and templates which are used to report WHS hazards such as hazard
inspection reports and risk registers.
Section 3: Follow procedures for managing risks
associated with specific hazards
Hazard identification and risk management policies, and procedures provide all workers with
the steps that must be taken to ensure the safety and wellbeing of everyone in workplace.
Based on the type of industry and workplace, there are procedures which must be followed
to manage different types of risks associated with identified hazards specific to infection
control.
 Protocols for care after exposure to body fluids
 Managing spills in accordance with organisational procedures
 Confining records, equipment and instruments and minimising contamination
3.1 Protocols for care after exposure to body fluids
One of the key contributors to spreading of infectious disease is transmission through body
fluids. Working in the health and aged care sectors will place workers in a position of
vulnerability so following the organisational and industry standards is essential in infection
control and management.
3.1.1 Protocols for care following exposure to blood and other body fluids
When you work in a health care setting or any other clinical situation surfaces can become
contaminated with bodily fluids and blood, potentially containing harmful microorganisms.
This is why it is important for you to comply with protocols for care when your or any
instruments have been exposed to bodily fluids or blood.
Protocols for care following exposure to blood or other body fluids may include but are not
limited to:
 blood, serum, plasma, and all biological fluids visibly contaminated with blood
 laboratory specimens that contain concentrated virus
 pleural, amniotic, pericardial, peritoneal, synovial, and cerebrospinal fluids
 uterine/vaginal secretions or semen.
General Protocols:
All workplaces must develop the protocols for management of infection and communicable
disease based on the type of premises and tasks which are carried out on a day to day
basis.
It is important that the workplace has in place, clear and easy to understand written
instructions to address the actions which must be taken when exposed to blood or body
fluids.
When these protocols are developed, key factors which need to be addressed include:
 who should be contacted – the physician, medical officer, government authorities?

 the laboratory responsible for processing specimens (including emergency)
 the pharmacy responsible for stocking and supplying the prophylactic medications
 procedures for investigating the circumstances of the incident and measures to
prevent recurrence (this may include changes to work practices, changes to
equipment and/or training)
 details for prompt reporting, evaluation, counselling, treatment, and follow-up of
occupational exposures to bloodborne viruses.
 Timelines for management each stage of exposure
Protocols for Exposure to Body Fluids
The protocols for managing exposure to body fluids are divided into the following stages:
Immediate Action:
If you have been exposed to bodily fluids, follow this procedure:
 Encourage bleeding if exposure involves a wound. Then wash with soap and water
 Wash with soap and water in areas of exposure that do not involve a wound
 Rinse eyes if contaminated, with water or saline (keep eyes open)
 If they enter the mouth, then spit them out and rinse the mouth with water multiple
times
 Contaminated clothing should be removed, and the injured area should be washed
well with soap and water (an antiseptic could also be applied).
 Report the incident to the appropriate person to ensure further action is taken, if
needed.
It is important that the exposed person has a medical evaluation which includes any
underlying medical conditions, circumstances, and medications they may take.
Post Exposure:
Following on from the immediate action, it is essential that all information related to the
exposure is documented and this should include:
 Characteristic/extent of the injury

 Characteristic of the item which caused the injury
 Characteristic of the substance involved
 Amount of blood/substances the worker was exposed to.
This must be done to fulfil legal requirements and ensure appropriate support can be
obtained after an incident.
A specialist with knowledge of bloodborne infections should do the follow-up. If it is

demonstrated that a person has been exposed to a bloodborne pathogen, they should not
donate blood, semen, organs or tissue for 6 months, and should not share implements that
may be contaminated with even a small amount of blood (for example, razors or
toothbrushes).
For HIV and HBV, the exposed person should be informed of the risk of transmission to
sexual and injecting partners for a 6-month period and be counselled about issues of safe
sex and safe injecting.
If PEP is indicated, or if there is a risk of acute infection with HIV, HCV or HBV, advice
should be offered on pregnancy and breastfeeding based on an individual risk assessment.
In the case of HIV, patients should be advised of the remote risk of seroconversion up to 12
months post-exposure, particularly if specific PEP was undertaken.
The following table which is adapted from Victorian Health provides an overview of the
protocols for the management of exposure to blood and body fluids/substances.
Timeline Actions
Immediately  First aid
Relief from duty
Risk assessment
Post-exposure prophylaxis (PEP) – if significant injury
As soon as  Source assessment
possible Documentation of exposure
Prevention of transmission and exposure/pre-test counselling
Baseline serology, if agreed to
Referral to specialist physician if PEP commenced
Support of significant others
One to three  Post-test counselling with results of baseline serology
weeks  Occupational health and safety review
Three months  Pre-HIV test counselling

 Follow-up serology – HIV, hepatitis B virus (HBV), hepatitis C
virus (HCV)
Six months  Follow-up serology
 HBV, HCV
 HIV (if PEP taken)
Protocols for Sharps Injury
Sharps are things such as razors, syringes, and scalpels, i.e. anything that has the potential
to puncture skin. Sharps injuries can potentially cause cross-contamination and infection of
those affected.
After sharps injuries, management should arrange for counselling and an infectious disease
test (hepatitis B, C and HIV).
This should happen for anyone directly involved with the sharp’s injury, i.e. the patient and
the health care worker involved. Follow-up testing occurs; for the workers, after six weeks
and three months; for the patient, after three and six months.
Under current legislation in NSW, a sharps incident must be reported to SafeWork Australia
as follows:
Notify us only if either of these two types of medical treatment are required
SafeWork NSW must be notified by calling 13 10 50 when a worker has

received any of the following types of medical treatment within 48 hours of an
exposure incident involving contact with blood or body substances:
1. A worker who has been exposed to blood or body substances and
 has never been vaccinated against hepatitis B, or
 is a non-responder to previous hepatitis B vaccination courses
and, following the exposure incident, requires a
 hepatitis B vaccination and
 hepatitis B immunoglobulin
2. A worker requires post-exposure prophylaxis against HIV infection.
SafeWork NSW must also be notified if an infection occurs as a result of an

exposure incident, such as:
 hepatitis B
 hepatitis C
 HIV
Source: safework.nsw.gov.au
Your employer should provide you with a number to call at any time involving significant
exposure to bodily fluids and you should seek advice for national councils on infectious
diseases as well.
All incidents related to a sharp injury must be recorded in the injury log and appropriate
testing and follow up conducted to ensure that the person at risk and the workplace meet all
legal guidelines.
Preventative measures:
To ensure the safety of all workers it is important to implement the appropriate risk
management to mitigate the likelihood of sharps injuries SafeWork NSW specify the
following as basic rules which should be applied:
 whoever uses the sharp, disposes of it
 do not pass sharps by hand, use tongs
 use disposable sharps
 do not put a used needle back in its cover, put it in a sharp’s container
 do not separate a needle from a syringe
 do not break, burn or manipulate a sharp
 do not clean re-usable sharps by hand, use a long-handled brush and tongs or,
better still, a machine
 do not keep potentially contaminated sharp objects for laboratory testing
 do not put hands or fingers into garbage bags, laundry bags, crevices and the like –
use tongs
 do not manually compress garbage bags – use the tie-straps to lift and carry the bag
Check with your relevant state or territory to ensure that you and your workplace adhere to
all legal requirements regarding sharps injuries and risk management strategies.
Needle Stick and Sharps Injuries
Click here for more
Additional Precautions (COVID-19)
Responding to work related exposures to infectious diseases in the workplace requires a risk
management approach.
 Step 1: Identify workers exposed. A response to work related exposure is required

for infectious diseases where, preventative treatment or screening is required or
where specific outbreaks are identified.
Contact tracing is the first step and requires information to be obtained from workers
to determine the type and extent of exposure.
 Step 2: Assessing the workers exposure Information gathered by contact tracing of
workers is used to make an assessment of the type and extent of the exposure and
to identify management required for exposed worker(s).
 Step 3: Exposure management which will depend on assessment findings,

management of a worker exposed to an infectious disease may include steps to:
o prevent the development of an infectious disease by − referral for prophylactic

treatment such as antibiotics, antivirals, antiretrovirals and vaccines as
recommended by relevant guidelines or advice provided by infectious disease
consultants or Communicable Disease Control Branch − blood testing to identify
immune status
o limit the potential for disease transmission to others by e.g. work modifications or
exclusion.
3.2 Erecting signage and managing spills
When a spill occurs, it is important to clean and remove it according to the policies and
procedures of your organisation. The procedure for general spills will vary to that of
managing a body fluid spill so ensure that the appropriate protocols are implemented and
maintained.
3.2.1 Erecting appropriate signage
In the event of general cleaning or responding to a spill in the workplace it is important to

place appropriate signs to indicate clean, dirty, and hazardous areas in the workplace.
This will prevent workers from contaminating clean areas and ensure awareness of
appropriate safety procedures in dirty and hazardous areas.
Clean areas may be those that are used for:
 Storage of equipment
 Sterile areas
 Administration areas.
Dirty areas may include:
 Cleaning areas for used instruments

 Contaminated areas.
The signs can also instruct people to take certain actions

before entering an area, such as wearing appropriate
PPE, removing contaminated clothing, washing hands,
etc.
It is important to have sound knowledge of the types of signage which may need to be
erected or signage regarding PPE which must be worn when managing spills in the
workplace.
Without signage to inform others of spills for example, may result in further injuries (slipping
in the spill) or spread of infection (through contamination).
Additional Signage for COVID-19
To address the risks associated with the COVID-19 pandemic, workplaces are required to
have signage displayed around the workplace to remind workers, clients, visitors and others
to the premises of the safety requirements which need to be adhered to such as social
distancing, hand sanitising etc.
SafeWork Australia - Signage and posters - COVID-19
Click here for more
3.2.1 Managing spills in accordance with legislative and organisational

requirements
In accordance with the Work Health and Safety Regulations 2011 a person conducting a
business or undertaking (PCBU) must ensure that where a risk of a Hazardous Chemical
spill exists, a spill containment system should be available for the clean-up and disposal of a
chemical that spills or leaks.
The Environmental Protection Authority (EPA) enforces Risk Minimisation by Spill Control.
The workplace must ensure that provision is made for spill containment that will, as far as
practicable, contain within the occupier’s facility or location of a spill or leak of stated
Dangerous Goods or combustible liquid.
Heavy penalties are imposed upon failure to meet these requirements.
There is specific colour coding for spill kits which help to ensure that workplace spills are
managed appropriately, and employees are provided with a safe working environment free
from potential workplace risks.
Global Spill and Safety Kits
Click here for more
There are basic steps which should be followed when managing spills and ensuring that all
safety measures are implemented to prevent the spread of any infection, illness, or disease
(depending on the type of spill).
General Spill Response Procedure
Step 1: Assessing the Spill
 The first person to notice the spill or leak, should get away from the immediate area
in order to evaluate the situation without exposing themselves to any danger.
Obviously, this might not be needed if the nature of the spill is known and is minor.
 Identify the spill to the greatest extent possible ensuring this is completed without
being at risk. This includes identifying:
o the type of material spilled.
o the size of the spill and whether the leak has stopped.
o whether two potentially incompatible chemicals.
o any unusual features such as foaming, odour, fire, etc.
 Establish the severity of the spill - Leaks that can be cleaned up by personnel on the
spot or by maintenance personnel are not usually emergencies. Often what
determines an emergency has been defined in the Emergency Response Plan and
incorporated into spill response training. If this is not clear, or someone has been
seriously injured, consider it an emergency.
 Get help for all but very minor spills. When reporting a spill, do not leave the spill
unattended. Establish a hazard zone that will keep non-emergency response
personnel well out of danger. In emergency situations, the amount of training
determines the degree of participation in the clean-up.
 Identify the spilled material and deal with it accordingly. Is it flammable, combustible,
toxic and volatile, toxic or corrosive and non-volatile, or an oxidizing agent? The label
and Material Safety Data Sheet for the product should give information on safe clean-
up.
 Plan how to clean up the spill and apply the procedures based on the type of spill.
Step 2: Cleaning the Spill
 Use appropriate Personal Protective Equipment (PPE) such as gloves, goggles,

masks, respirators, aprons, HAZMAT suits etc as needed.
 Stop the source of the spill or leak such has placing toppled containers back in an
upright position to prevent further spillage.
 Stop the spill from spreading using appropriate methods. This can include use of
appropriate absorbent/containment materials such as socks (land) and booms
(water), shutting down ventilation systems to keep gases and vapours from
spreading, and plugging drains to prevent contamination of the water supply.
 Use appropriate sorbents & equipment. Remember, particulate sorbents are primarily
suited for cleaning up small spills and the residues left over after a large spill.
Absorbent pads can be used to collect the bulk liquid first. Watch out for free liquid as
pads will tend to over-saturate.
 Dispose of contaminated materials properly. Contaminated spill control materials and
disposable personal protective clothing may have to be disposed of as hazardous
waste. Contaminated tools and non-disposable PPE should be safely
decontaminated and stored in clean plastic bags for disposal.
Step 3: Evaluate
File an incident report with the person responsible for managing WHS in the workplace. This
must be completed for every spill including non-emergency (incidental) spills. Evaluate your
plan to determine if changes are required and remember to replenish all supplies in the spill
kit.
Managing blood and other body fluids
To minimise the risk of spread of infection, all blood and body substances should be treated
as potentially infectious. The techniques used in handling these substances are known as
Standard Precautions and are recommended in the handling of:
 blood
 all other body substances including saliva, urine and faeces, but excluding sweat.
 broken skin
 mucous membranes (lining of nose, mouth and genitals)
 dried blood and other body substances including saliva.
Standard Precautions are good hygiene practices relating to hand washing, the use of
gloves and other protective clothing, as appropriate, and the safe disposal of waste.
Managing exposure to blood or other body substances
If any person has contact with blood or body fluids, the following procedures should be
observed:
 If blood or body fluids get on the skin, irrespective of whether there are cuts or
abrasions, wash well with soap and water.
 If the eyes are splashed, rinse the area gently but thoroughly with water while the
eyes are open.
 If blood or body fluid gets in the mouth, spit it out and rinse the mouth with water
several times.
 Incidents occurring at work should be reported immediately to the supervisor or

occupational health officer.
 Incidents occurring outside of work should be reported immediately to a doctor or the

Accident and Emergency Department at the nearest hospital.
Surface cleaning of blood and body substances
If blood or body fluids are spilled on surfaces, the following cleaning procedures should be
used:
 Wear gloves. Eye protection and a plastic apron should be worn where there is a risk
of splashing.
 Remove as much of the spill as possible with a paper towel.
 Clean area with warm water and detergent, using a disposable cleaning cloth or
sponge.
 Disinfect the area with a solution of household disinfectant.
 Remove and dispose of gloves, paper towel and cleaning cloth in a sealed plastic
bag after use. The plastic bag may then be thrown away with household waste.
 Wash hands thoroughly with soap and warm water.
Safe Management of Blood and Body Fluid Spillages
Click here for more
Disposal of Sharps
The disposal of all sharps must be in accordance with health guidelines and organisational
requirements.
The following resource provides information on the current needle and syringe waste
disposal practices from the Department of Health.
Department of Health - Current needle and syringe waste

disposal practices
Click here for more
3.3 Minimising contamination and managing contaminated zones
To manage infection controls it is important that all appropriate action is taken when there
has been a breach, including spills, spatter or aerosols including the COVID-19 virus.
3.3.1 Minimising contamination
If a breach has occurred, or in the case of a pandemic such as COVID-19, all measures
must be taken to minimise the contamination.
NSW Health has endorsed a two-tiered approach to infection control and each state or
territory will have similar standards and guidelines to minimise contamination. The
precautions are divided into two types:
 Standard precautions: Standard precautions are the minimum acceptable level of

infection control practices and must be followed by all employees in all health and
community care services. These precautions have been discussed throughout this
guide.
 Transmission-based precautions: These are implemented in addition to the

standard precautions and are applied to the care of clients who are known, or
suspected, to be infected with diseases that are spread by airborne or droplet
transmission, or contact with dry skin, or contaminated surfaces, or by any
combination of these routes.
Read the following Infection NSW Government Prevention and Control Policy – Attachments
24.2 – 24.5 to learn more about the necessary precautions which must be taken to minimise
contamination of contact, droplet, and airborne contamination.
NSW Government: Infection Prevention and Control Policy
Click here for more
Minimising the contamination of materials, equipment, and instruments
Materials, equipment, and instruments are susceptible to contamination as a result of

contact with aerosol spray and splatter. The source of contamination may not come into
direct contact with these things. However, the airborne nature of aerosols and splatter
means it can travel relatively long distances and not even be seen by the human eye.
You will need to protect materials, equipment, and instruments from such contamination; or
at least minimise the chances of it happening.
Minimising contamination may include but is not limited to:
 Protecting materials, equipment, and instruments from contamination until required
for use
 Ensuring instruments used for invasive procedures are sterile at time of use
 Cleaning all environmental surfaces.
After sterilisation, you should keep any materials, equipment, or instruments covered. When
using them consider wearing a surgical mask to prevent any bodily fluids that may result
from coughing, sneezing, or breathing in the contaminated environment.
You should also ensure that you wash your hands in a separate area from that used for the
cleaning of materials, equipment, and instruments. When washing used instruments, make
sure they are held low in the basin to prevent splatter occurring outside of the area.
Identifying, separating, and maintaining clean and contaminated zones
Signage should be used to indicate which areas are clean and which are contaminated. You
should place appropriate signs to indicate clean, dirty, and hazardous areas in the
workplace. This will prevent workers from contaminating clean areas and advise them to
exercise safety procedures in dirty and hazardous areas.
Clean areas may be those that are used for:
 Storage of equipment
 Sterile areas
Dirty areas may include:
 Cleaning areas for used instruments

 Contaminated areas.
The signs can also instruct people to take certain actions before entering an area, such as
wear PPE, remove contaminated clothing, wash hands, etc.
Make sure that the clean and contaminated areas are clearly marked and that no
contaminated areas enter the 'clean' zone (and vice versa for the 'contaminated' zone).
The clean zone - Clean zones include but is not limited to:
 Storage areas for materials, medicaments, equipment

 Sterile storage areas
Any records, materials, and medications should be kept in the clean zone and should not
enter a contaminated area. Contamination may occur if this rule isn’t followed.
The contaminated zone - The contaminated zone includes but is not limited to:
 Area used for items that have become contaminated during use
 Receiving area for contaminated instruments in the instrument reprocessing centre.
You need to ensure that all used (reusable) instruments and equipment are placed in a
contaminated zone for cleaning. They should be kept separate from sterilised equipment to
avoid cross contamination.
You should also ensure that they are kept within the contaminated area until they have been
washed and sterilised appropriately.
Additional precautions (COVID-19)
Due to the highly contagious nature of the COVID-19 virus, aged care facilities are required
to implement the highest standards of infection control practices during the epidemic. In
addition to the normal methods and protocols which are applied to contain any possible
contamination, the following steps must be implemented:
Physical distancing requirements must be met at all times – keeping workers and others at
least 1.5 metres physically apart where practicable.
Resident care
Clearly identify the workers and contractors (e.g. therapists or other professionals) required
to provide direct and close contact with residents.
Understand each individual role and consider if tasks can be done by a worker who must
have direct contact, or if the task can be postponed. This is to reduce the number of people
interacting on a close physical basis with residents.
Interactions between workers and others:
 Limit physical interactions between workers.
 Workers who can work from home (e.g. office staff) should work from home.
 Review tasks and processes usually requiring close interaction and identify ways to
modify these to increase physical distancing between workers where practical and
safe to do so.
 Postpone non-essential gatherings or training.
 For essential gatherings, conduct in spaces that enable workers to keep the required
physical distance of at least 1.5 metres, ideally outdoor spaces.
 Split workers’ shifts to reduce the number of workers onsite at any given time.
 Allow additional time between shifts to limit staff interaction and enable time for
cleaning.
 Use methods such as mobile phone or radio to communicate.
 Reduce the number of workers utilising common areas at a given time (e.g.
by staggering meal breaks and start times and encouraging workers to eat and take
breaks outside where possible).
 Spread out furniture in common areas.
 Put policies in place to eliminate close contact between delivery workers, and
essential visitors (e.g. contactless collections and deliveries, using email or
photographs instead of requiring signatures for acceptance of collections and
delivery).
 Manage visitors – e.g. ask visitors to ring ahead if possible, to control and allow
physical distancing, ensure visitors follow hand washing routines.
 Place signage about physical distancing around the workplace and on the entry

points.
 Conduct meetings by phone call or video conference.
 Consider limiting worker interactions (e.g. reduce non-essential daily tasks, postpone
non-essential work where possible, use equipment to reduce the number of workers
interacting).
Residents are to be physically distanced where reasonably practicable. When establishing

the protocols consider:
 Serving food in residents’ rooms instead of common rooms.
 Spacing the seating in common rooms.
 Staggering the times of breaks.
 Conducting social activities in outside areas and in small groups.
 Keeping any resident with flu-like symptoms isolated until they are cleared by a
doctor.
It is important to read all current information on the COVID-19 guidelines which must be met.
The following is a document which outlines the guidelines for managing outbreaks of
COVID-19 in Residential Care Facilities in Australia.
COVID-19 Infection Prevention and Control for Residential Care

Facilities
Click here for more
NOTE: The information provided within this guide will assist you with the implementation
and management of infection prevention and control policies and procedures.
All information related to the COVID-19 pandemic was accurate at the time of publication.
Due to the virus currently being under investigation to determine the cause and full impacts,
it will be necessary to regularly check compliance requirements and updates to control
guidelines when completing the assessments.
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Additional readings and resources links
Source Name Section Source Details

Department of https://www1.health.gov.au/internet/main/publishing.nsf/
Health 1.1 Content/cdna-song-novel-coronavirus.htm
Colonization versus https://www.youtube.com/watch?v=KJdAXs16w0w
Infection: Why the
Difference Is
1.1
Important in
Nursing Home
Care
Infectious Diseases https://www.youtube.com/watch?v=9axOFtPqS0c
1.1
- An Introduction
Coronavirus: Good https://youtu.be/PoHhtIwajGU
Hygiene Starts 1.2
Here
How to Wash Your https://www.nhs.uk/live-well/healthy-body/best-way-to-wash-
Hands 1.2 your-hands/
Pre surgery hand https://www.youtube.com/watch?v=WpZqLbWL0c0
1.2
rubbing technique
Safe Work https://www.safeworkaustralia.gov.au/covid-19-information-
Australia – workplaces/other-resources/national-covid-19-safe-workplace-
1.2
COVID19 safe principles
work principles
Hand hygiene and https://www.youtube.com/watch?v=Mb-fCdyfx1Q
proper respiratory 1.2
etiquette 101
Coronavirus 1.3 https://www.health.gov.au/resources/videos/coronavirus-
(COVID-19) covid-19-wearing-personal-protective-equipment-in-aged-
wearing personal care-video
protective
equipment in
aged care video
Nurses Share 9- 1.4 https://nurse.org/articles/how-to-decontaminate-disinfect-
Tips To covid19-after-work/
Decontaminate
After Working Amid
COVID-19
Reprocessing of https://www.gov.nu.ca/sites/default/files/files/15_
Medical Equipment 1.5 %20Reprocessing%20of%20Medical%20Equipment%20-
%20March%205%20-%20low%20res(1).pdf
Safe Work https://www.safeworkaustralia.gov.au/sites/default/files/2020-
Australia - How to 05/cleaning-table-covid19-26May2020.pdf
clean and disinfect 1.6
your workplace -
COVID-19
How to sterilise https://www.health.nsw.gov.au/environment/factsheets/Pages/
your instruments how-to-sterilise-instruments.aspx
and comply with
the Public Health
Regulation 2012
Health NSW Advice http://www.cec.health.nsw.gov.au/__data/assets/pdf_file/
for Health Workers 1.6 0010/575362/COVID-19-Infection-Prevention-and-Control-
Advice-for-Health-Workers-V2.pdf
Reprocessing of 1.6 https://www.gov.nu.ca/sites/default/files/files/15_ Reprocessing
Medical Equipment: of Medical Equipment - March 5 - low res(1).pdf
Cleaning,
Disinfecting and
Sterilizing
COVID-19 Infection http://www.cec.health.nsw.gov.au/__data/assets/pdf_file/
Prevention and 0010/575362/COVID-19-Infection-Prevention-and-Control-
1.6
Control Advice for Advice-for-Health-Workers-V2.pdf
Health Workers
Australian https://www.nhmrc.gov.au/about-us/publications/australian-
Guidelines for the guidelines-prevention-and-control-infection-healthcare-2019
Prevention and
2.1
Control of Infection
in Healthcare
(2019)
Example Hazard https://www.worksafe.qld.gov.au/__data/assets/pdf_file/
Identification 2.2 0005/82841/onlinesafetytool-appendix1.pdf
Checklist
COVID-19 in your https://www.safeworkaustralia.gov.au/covid-19-information-
workplace 2.2 workplaces/industry-information/office/covid-19-your-workplace
Incident http://www.ccohs.ca/oshanswers/hsprograms/investig.html
Investigation in the 2.2
workplace
Manage visitor https://www.health.gov.au/resources/publications/coronavirus-
and entry covid-19-restrictions-on-entry-into-and-visitors-to-aged-care-
restrictions, facilities
2.2
including for new
and returning
residents
Prevent and https://www.health.gov.au/resources/publications/coronavirus-
control infections covid-19-guidelines-for-infection-prevention-and-control-in-
2.2
Guide for home https://www.health.gov.au/resources/publications/coronavirus-

care providers 2.2 covid-19-guide-for-home-care-providers
Guide for https://www.health.gov.au/resources/publications/coronavirus-

infection covid-19-guidelines-for-infection-prevention-and-control-in-
2.2 residential-care-facilities
prevention and
control
Environmental https://www.health.gov.au/resources/publications/coronavirus-
cleaning covid-19-environmental-cleaning-and-disinfection-principles-for-
2.2 health-and-residential-care-facilities
Wearing PPE https://www.health.gov.au/resources/videos/coronavirus-covid-

2.2 19-wearing-personal-protective-equipment-in-aged-care-video
Information for https://www.health.gov.au/resources/publications/coronavirus-

workers in covid-19-information-for-workers-in-residential-aged-care-
residential aged 2.2 facilities
care facilities
Information for in- 2.2 https://www.health.gov.au/resources/publications/coronavirus-
home care covid-19-information-for-in-home-care-workers
workers
Needle Stick and https://youtu.be/q2ticCkMsA0

3.1
Sharps Injuries
SafeWork Australia https://www.safeworkaustralia.gov.au/doc/signage-and-posters-
- Signage and 3.2 covid-19
posters - COVID-19
Global Spill and https://www.globalspill.com.au/product-category/spill-kits/lab-
Safety Kits 3.2 and-healthcare-spill-kits/
Safe Management https://www.youtube.com/watch?v=Zhgv7jdETSU
of Blood and Body 3.2
Fluid Spillages
Department of https://www1.health.gov.au/internet/publications/
Health - Current publishing.nsf/Content/illicit-pubs-needle-audit-review-toc~illicit-
needle and syringe 3.2 pubs-needle-audit-review-lit~illicit-pubs-needle-audit-review-lit-
waste disposal cur
practices
NSW Government: https://www1.health.nsw.gov.au/pds/ActivePDSDocuments/
Infection PD2017_013.pdf
3.3
Prevention and
Control Policy
COVID-19 Infection https://www.health.gov.au/sites/default/files/documents/
Prevention and 2020/05/coronavirus-covid-19-guidelines-for-infection-
Control for 3.3 prevention-and-control-in-residential-care-facilities_0.pdf
Residential Care
Facilities

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HLTINF001

Comply with infection prevention and

STUDENT SUBJECT MATERIAL – K2L

The areas which will be covered in this section are:

 The chain of infection

1.1 The chain of infection

1.1.1 Understanding the chain of infection

1 Infectious agent: microorganisms/microbes that can cause infection including bacteria

Coronavirus Disease 2019 (COVID-19)

Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) is the

Coronaviruses are a large family of viruses, some causing illness in people

Human-to-human transmission of SARS-CoV-2 is via droplets and fomites

There is some evidence that COVID-19 infection may lead to intestinal

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1.1.2 Basis of infection

Effective infection control (preventing the transmission of infectious organisms) and

 Colonisation: Colonisation is when microorganisms, including those that are

Colonization versus Infection: Why the Difference Is

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o Communicable – are diseases which are transferred from one organism to

o Infectious – caused by an infecting agent like a bacteria, virus, fungus or

Aspects of infectious diseases

When looking at infectious diseases there is a distinct difference between microorganisms

A common example of an opportunistic organism is the human herpes virus.

Three factors affect the likelihood of infection from a

 The number of harmful organisms that enter the body

The three groups of fungi are:

o Multi-cellular filamentous moulds

Common Sources of Infection:

Type of Infection Source Mode of Infection or

1.1.3 Disease Transmission

Transmission is the passing of a communicable disease from an infected host, individual or

1. Host susceptibility - to infection is

Factors increasing susceptibility

 Functional impairment (e.g.

 Other altered structural, biochemical and physiological responses

2. An agent - is a micro-organism capable of transferring to and colonising a susceptible

Reservoirs and sources of microorganisms may be exogenous (e.g. other patients,

Clients (residents) may be exposed to infectious agents from themselves (endogenous

Examples of infectious agents transmitted by contact include multi‐resistant

Aerosols can be generated by coughing and sneezing and certain procedures,

This is why, as part of the preventative measures required to manage COVID-19 it is

1.1.4 Incubation phase of disease

Disease Incubation Period Contagious Period

Impetigo) strep or staph) 2-5 Onset of sores until 24 hours

Measles 8 - 12 4 days before rash until 4 days

Shingles 14 - 16 Onset of rash until all sores

Warts 30 - 180 Minimally contagious

Coughs (viral) 2-5 Onset of cough until fever is

Diphtheria 2-5 Onset of sore throat until 4

Influenza 1-2 Onset of symptoms until fever

Meningitis viral Onset of symptoms and for 1 to

Source: Seattle Children’s Hospital (Infection Exposure Questions, 2020)

COVID-19 incubation phase

For example, a Singaporean study of multiple case clusters identified pre-symptomatic

Breaking the chain of infection

In a chapter on handwashing for A Guide to Infection Control in the Hospital, Wenzel

1.2.1 Hand Washing