Level 2 Certificate in the Prevention and Control of Infection Introduction

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NCFE Level 2Certificate in the Principles of the

Prevention and Control of Infection in Health Care Settings

Part A

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Disclaimer:This resource uses real life case studies where specifically stated and referenced. All other references to individuals, groups and companies contained within these resources are fictitious.

These learning resources and assessment questions have been approved and endorsed by NCFE as meeting the requirements of the Level 2 Certificate in The Principles of the Prevention and Control of Infection in Health Care Settings.SAMPLE

Level 2 Certificate in the Prevention and Control of Infection Introduction

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Welcome to this Level 2 Certificate in the Principles of the Prevention and Control of Infection in Health Care Settings.

The Principles of the Prevention and Control of Infection in Health Care Settings

We hope you find all of the information contained in this resource pack interesting and informative. This learning resource and the assessment questions have been approved by NCFE as a great way to meet the learning outcomes for this qualification. (A complete list of the learning outcomes can be found on the last page of this resource.)

The course is made up of two parts (A and B). This is Part A which contains two units:

UNIT 1: Principles of the causes and spread of infection in health care settings

UNIT 2: Principles of the importance of personal hygiene and health in the prevention and control of infection in health care settings

As you start to read through each page you will be able to make notes and comments on things you have learnt or may want to revisit at a later stage. At the end of each section, you will be asked to go to your assessment booklet and answer the relevant questions. Once you have answered the questions go to the next section and continue studying until all of the assessments have been completed.

Please make sure that you set aside enough time to read each section carefully, making notes and completing all of the activities. This will allow you to gain a better understanding of the subject content and will help you to answer all of the assessment questions accurately.

Good luck with your study. Now let’s begin!

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

Unit 1: Principles of the causes and spread of infection in health care settings

Welcome to unit one.

This unit is split into four sections. These are:

Section 1: How infection is caused

Within this section you will learn about:

• The meaning of ‘infection’ and ‘colonisation’

• The meaning of ‘pathogenic’ and ‘non-pathogenic’

• Systemic and local infections

• Characteristics of different infectors and the illnesses they cause.

Section 1: How infection is caused

Section 2: How infection can spread

Section 3: Understanding the ‘chain of infection’

Section 4: Healthcare Associated Infections (HCAI)

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

InfectionQ. What does it mean when a person says they have an infection?

A. An infection can be described as an invasion and multiplication of harmful microorganisms within any organ or system of a host.

The host can be a person or an animal. If an infection can be passed from person to person then it is known to be infectious. In addition, infection can also:

• Cause diseases to be untreated

• Cause an individual to experience symptoms and feel unwell

• Vary from mild to severe and can even lead to death.

ColonisationColonisation means to establish a place on the body where microorganisms can live and reproduce.

This happens when potentially harmful microorganisms grow and multiply on a person without causing them any harm. Colonising microorganisms establish themselves in a particular environment, for example on the body, but do not necessarily produce an infection. For example, the bacteria that cause methicillin-resistant staphylococcus aureus (MRSA) can live harmlessly on the surface of the skin of many people without causing a problem to the person at all.

So, we can see, there are important differences between colonisation and infection. A person can be colonised with large numbers of microorganisms, but unless they cause symptoms of illness, the person is not said to be infected. It is when these harmful microorganisms are transferred to other people that they cause harm.

Key Fact

Although microorganisms can cause harm to people, they can be removed from the surface of the skin through effective and regular hand washing before they can do any harm.

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The meaning of ‘infection’ and ‘colonisation’

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

If a microorganism is described as ‘pathogenic’, this means that it has the capacity to cause disease and illness.

‘Non-pathogenic’ microorganisms do not have this harmful quality.

When a person experiences an infection, the body’s immune system will be activated. The way in which the immune system responds will depend on the type of infectious response required. There are two types of infectious responses and these are dependent on whether the infection is systemic or whether it is localised.

A systemic infection is one which affects the entire body and multiple organs.

A localised infection is one which is limited to a specific area or single organ.

Types of systemic infections

One example of a systemic infection is tonsillitis. As well as making the individual feel unwell, tonsillitis will also cause pain in the tonsil area. The individual will develop a temperature and the whole body will also ache and the individual will most probably feel lethargic. Some systemic infections can be life threatening if left untreated – for example:

• Sepsis

• Septicemia

• Blood infection or blood poisoning.

Types of localised infections

A localised infection will remain in, and affect only one part, of the body with symptoms that usually resemble inflammation – for example, redness, tenderness, pain and swelling.

A common example of a localised infection is an infected wound. The infection is localised to the wound and the symptoms may include the production of pus, pain, redness, swelling and skin that is warm or hot to the touch. This type of localised infection does not generally make a person feel unwell, but without appropriate treatment could cause more serious problems eventually leading to a systemic infection. Localised infections can be serious if they are internal – for example:

• Pneumonia

• Urinary tract or bladder infections

• Appendicitis

• Infections of cuts leading to blood poisoning.

The meaning of ‘pathogenic’ and ‘non-pathogenic’

Systemic and local infections

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

Infection is caused by certain types of microorganisms.

Q. What are microorganisms?

A. These are tiny living cells that cannot be seen by the naked eye but yet they are all around us. Microorganisms live in water, food, soil, and the air. They live in our homes and on our pets and they even live on and within our body.

Microorganisms exist everywhere and can survive extremes of temperature. Because they are so small we are unaware of them and often go about our business without giving them a second thought.

Many microorganisms are helpful and are essential to our well-being, however some microorganisms are harmful and can cause disease and infections. The four most common types that you will come across within a health care setting are:

• Bacteria

• Viruses

• Funghi

• Parasites.

Look at each of these in a little more depth on the next page to understand their characteristics.

Characteristics of different infectors and the illnesses they cause

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

CharacteristicsCommon illnesses caused by different

microorganisms

Bacteria

Bacteria are microorganisms that are made up of just one cell.

They have the ability to divide and are capable of multiplying by themselves.

They can reproduce very quickly given the right conditions and can double in number in minutes.

Bacteria need time, food, moisture and the correct temperature to get established and multiply.

Bacteria must multiply in large numbers to cause infection and illness.

Most bacteria can be eliminated with antibiotics. Overuse of antibiotics has led to some bacteria becoming resistant to some antibiotics.

• Cellulitis

• Cholera

• Diphtheria

• Tetanus

• Gangrene

• Impetigo

• Tuberculosis

• MRSA

• E-Coli

• Salmonella

• Legionella

• Syphilis

Viruses

Viruses are much smaller than bacteria. Unlike bacteria, they are unable to reproduce on their own. Instead they must invade a host cell which then does all the work to reproduce the virus.

Only one or two viral cells are needed in order to cause illness. Viruses do not survive for very long outside the body.

Viruses cannot be treated with antibiotics, however there are some very effective antiviral medications available. The main means of control for viruses is through immunisation.

• Measles

• Mumps

• Infectious hepatitis

• Chicken pox

• Influenza

• Glandular fever

• HIV

• Herpes

Parasites

Parasites are organisms that live within or on another person, animal or plant (host).

They feed off the host, often causing harm in the process.

Examples of parasites include scabies, lice, fleas, threadworms, tapeworms, ticks and mosquitoes.

• Malaria caused by mosquitoes

• Typhus caused by lice• Skin infection

caused by scabies or head lice

Funghi

Funghi appear in the form of yeasts and moulds.

Some funghi affect the skin only – for example, athletes’ foot, and some affect the whole body – for example, thrush.

• Athlete’s foot• Ring worm• Thrush

CONGRATULATIONS, YOU HAVE NOW COMPLETED SECTION 1. PLEASE NOW GO TO YOUR ASSESSMENT BOOKLET AND ANSWER

Q1 to Q6.

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

Section 2: How infection can spread

Within this section you will learn about:

• Conditions required for the growth of infecting microorganisms

• How microorganisms can enter and exit the body

• Common sources of infection

• The meaning of ‘direct’ and ‘indirect contact’

• The meaning of ‘cross infection’

Infecting microorganisms need the right conditions in order to grow. In a health care setting these conditions can be provided by bad practices including:

• Poor hygiene

• Inadequate ventilation

• Overcrowding

• Poor environmental cleaning.

Given the right conditions microorganisms can multiply very rapidly. In fact, in an environment that is ideal for growth, a single bacterial cell can become billions in a very short space of time. Imagine if the bacteria are growing inside your body, you will soon begin to feel very ill.

Conditions required for the growth of infecting microorganisms

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Level 2 Certificate in the Prevention and Control of Infection Unit 1

In order for microorganisms to grow and multiply, the following conditions are required:

Food Microorganisms feed on protein and carbohydrates. These nutrients can be found on and in the body, animals, plants and soil.

Acidity Most bacteria grow best in alkaline or neutral environments. They thrive less well in acidic environments.

Time

Given time and a warm environment, microorganisms multiply rapidly. They grow slowly at first, and then move into a very rapid growth period. For example, if allowed to thrive, one bacterium can become more than one million bacteria in just four hours.

Temperature

Some microorganisms grow at very low temperatures, and others at very high temperatures, most grow best in a more moderate range. Extreme cold often causes dormancy, while extreme heat slows growth. Microorganisms tend to grow best in temperatures between 5°C and 60°C. The ideal temperature for growth is 37°C (body temperature).

OxygenVarious microorganisms have different oxygen requirements for growth. For example, aerobic microorganisms require oxygen to grow. Anaerobic microorganisms can grow only when oxygen is not present.

Moisture

Microorganisms need water for growth. Because they cannot take in solids, they get their nutrients from water solutions. In other words, they can only use food when it is moist so they thrive in moist, damp conditions.

Key Fact

In order to grow, microorganisms need a host, appropriate temperature, moisture and nutrients.

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