HLTSS00066 – Infection control Skill Set (Food Handling)

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.

The unit is ideal for anyone who works with others or interacts in person with clients or customers. Some industries include:

  •  Fast food / Fresh food supply chain
  • Customer service environment (any industry)
  • Aged Care / Child care
  • Health industry and Medical Workers
  • Cleaning staff
  • Transport and Logistics
  • Retail /Hospitality / Tourism industries
  • Community Service workers / Disability Care

COURSE OUTCOMES

HLTINF001 – Comply with infection prevention and control policies and procedures
1. Follow standard and additional precautions for infection prevention and control
2. Identify infection hazards and assess risks
3. Follow procedures for managing risks associated with specific hazards

The learner will need to demonstrate how to:
– Follow established organisation infection prevention and control procedures on at least 3 separate occasions
– Follow established organisation infection prevention and control procedures at least once for hand hygiene and care of hand, use of personal protective equipment, handling of waste, enforcing clean and contaminated zones, limitation of contamination, surface cleaning,

The learner must be able to demonstrate knowledge in:
– Established guidelines for the prevention and control of infection,
– Use and scope of personal protective equipment guidelines
– Surface cleaning
– Sharps handling and disposal techniques
– Reprocessing procedures for equipment
– Managing a blood or body fluid spill
– Types of additional precautions and their relevance to particular areas of work or client groups
– Types of hazards in the work environment and associated risks and control measures
– Chain and basis of infection
– Key modes of disease transmission
– Factors that increase the susceptibility to infection

Assessment Methods

Observation/Practical Skills: A range of observation techniques have been included in the assessment tools to help identify the students’ ability to demonstrate their competence against the performance criteria and assessment conditions. The assessor utilises an Observation Checklist to identify observable skills either during a practical assessment or the student demonstrates the skills on the job.
Written: A written assessment tool is provided to the student to gather evidence using a range of methods, these could include short answer questions, multiple choice questions and scenario-based questions.

Existing Skills and Knowledge

  • Reading and writing – a learner will be able to read, comprehend and write a range of texts within a variety of contexts.
  • Oral communication – a learner will be able to use and respond to spoken language including some unfamiliar material within a variety of contexts.
  • Numeracy and mathematics – a learner will be able to recognise and use a variety of conventions and symbolism of formal
    mathematics.

Mode of Delivery

Classroom: All training and assessment will be delivered face to face within an appropriate workplace environment, over a 6 hour period.
Self-Paced: Students will be provided with pre-reading prior to the course, in order to prepare themselves and bring their own personal protective equipment if they wish to.

Our response to COVID-19:

  • All demonstration equipment is cleaned before, during and after use.
  • All participants are provided with gloves, sanitizer and CPR face masks, as required.
  • All participants are also encouraged to bring their own PPE if they feel is more appropriate.
  • All bandaging is performed on the manikins and also themselves demonstrating all first aid protocols and meeting the assessment criteria.
  • We practice safe distancing at all times.

At no point is there any contact with other participants in the session.

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