Overview
This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks.
This unit applies to individuals working in health and direct client care contexts.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
This unit applies to individuals working in health and direct client care contexts.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Course Unit
• HLTINFCOV001 – Comply with infection prevention and control policies and procedures
Pre-requisites
There are no pre-requisites for this unit.
Course Delivery
This is a classroom-based face-to-face delivery course that combines lecture, group discussion and practical demonstration.
Assessment
A range of assessments may be used including problem-solving exercises, case studies, multiple choice, written and oral questioning and practical observation to assess knowledge of the content and ability to perform safe food handling practices, and hygiene procedures in line with food safety standards and codes.
Award
Upon successful completion of HLTINFCOV001 – Comply with infection prevention and control policies and procedures, students will be issued a Statement of Attainment (SOA) within one week of completing the course.
This unit describes the skills and knowledge required to follow organisational infection prevention and control procedures, including implementing standard and transmission-based precautions and responding to infection risks.
This unit applies to individuals working in health and direct client care contexts.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
This unit applies to individuals working in health and direct client care contexts.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
• HLTINFCOV001 – Comply with infection prevention and control policies and procedures
There are no pre-requisites for this unit.
This is a classroom-based face-to-face delivery course that combines lecture, group discussion and practical demonstration.
A range of assessments may be used including problem-solving exercises, case studies, multiple choice, written and oral questioning and practical observation to assess knowledge of the content and ability to perform safe food handling practices, and hygiene procedures in line with food safety standards and codes.
Upon successful completion of HLTINFCOV001 – Comply with infection prevention and control policies and procedures, students will be issued a Statement of Attainment (SOA) within one week of completing the course.
