Infection Prevention And Control (5N3734) Healthcare YR1-Dungarvan
This programme module aims to equip the learner with the knowledge, skills and competence to prevent and/or manage outbreaks of infection and to recognize their role in the prevention of infection in a health care setting.
Target Award
QQI Healthcare Support – 5M4339
Start Date: 09-01-2025 Hours/week: 05 Hrs 30 Mins Duration: 8 weeks
NFQ Level 4 or equivalent when accessing a Level 5 programme.
CERFL proficiency at B2 for access to Level 5 courses for those whose first language is not English
Mature learner entry requirements available via the local ETB pathway
Additional requirements may apply to non-EU/EEA Applicants and may be subject to full international fees (Please refer to Information for International Learners)
*Each provider may have additional requirements, not outlined above.
Age Requirements
Minimum statutory school leaving age (16+)
Learning Aptitude
Applicants must have a motivation to learn, an interest in the subject and the ability to acquire the knowledge, skills and competencies set out in the course.
Previous Experience
Applicants must be able to demonstrate a moderate range of knowledge, skills and competencies relevant to the course, be able to work with responsibility and demonstrate the ability to work on their own initiative.
| Module | Award | Body |
|---|---|---|
| Infection Prevention And Control | Infection Prevention & Control (5N3734) | QQI |
1. Explain the basic principles of infection and the application of standard precautions in relation to infection control, to include the significance of an Area of Infection Control.
2. Discuss the importance of infection prevention and control in the healthcare area, in providing a healthy environment for patients, staff and visitors.
3. Summarise the various types of micro organisms, the elements required for the growth, spread and subsequent infection process, to include direct and indirect contact, knowledge of the chain of infection and the need for vigilance and safe practice at all times.
4. Analyse the predisposing factors to the development of healthcare-acquired infections to
include contact precautions, respiratory precautions and enteric precautions.
5. Discuss the role and functions of the local infection control team members, to include local policy in relation to dress, staff health and travel associated infections.
6. Investigate the terms cleaning, disinfection and sterilisation to include cleaning standards,
procedures and frequencies while paying special attention to decontamination of equipment, including patient care equipment.
7. Identify the main blood borne viruses which pose a threat and the methods that prevent the
spread of infections.
8. Examine the role of antibiotics and the importance of correct and safe antibiotic use to avoid antibiotic resistance.
9. Differentiate between social hand hygiene, antiseptic hand hygiene and surgical hand hygiene
to include the correct use of alcohol hand gels and the need for good personal skin care and efficient hand washing.
10. Implement the local terminal cleaning procedure in a range of settings, such as an isolation
room, single use items and outbreak management.
11. Apply appropriate management of blood and body fluid spillages, to include policies for dealing
with clean and soiled linen, the disposal of sharps and the correct management following inoculation, injury or accidental exposure to blood and body fluids.