Infection Control – Procedure
Dept: OH & S
Issued:
03/07/2015
Objective:
In line with the Occupational Health and Safety Act 2004 employers have an obligation to provide and
maintain a work environment for employees that, so far is practicable, is safe and without risks to health. The
provision of infection control procedures, equipment, training, and information to staff falls within this duty of
care. Employees also have an obligation to take all reasonable measures to protect their own health and
safety as well as the health and safety of anyone else who may be affected by their acts in the workplace.
Scope:
All Staff, Volunteers, Consumers
Process Steps:
1. General Infection Control
Infectious diseases are caused by bacteria, viruses, fungi or protozoa. These agents can be passed on to the
next person in a number of ways including:
 Sneezing and/or coughing by an infected person spreads germs by airborne droplets
 Agents in the faeces of an infected person may be passed directly from soiled hands to mouth or
indirectly through contaminated objects soiled with faeces
 Skin to skin contact or sharing of contaminated personal clothing, linen or objects
 Direct contact with blood or other bodily fluids where there is broken skin or splashes to the mucous
membrane such as eyes and mouth
The germ must enter the next person's body and be in sufficient quantity to cause an infection. Different
germs require different pathways to enter a person. Germs may enter through contact with skin, mouth,
nose, mucosa of eyes, lungs, genitals, intestinal track, sores or broken skin.
*NOTE - The aim of infection control procedures is to prevent germs entering the body
INFECTION CONTROL AND THE LAW
A range of laws including The Disability Discrimination Act 1992 and The Equal Opportunity Act 1984 protect
people (be they service users, volunteers or staff) from being discriminated against because they may have
an infectious disease. As a result, best practice is to work using the 'universal infection control' method which
was developed on the basis that we do not know who may have an infection. Using this method, infection is
avoided by using 'universal' precautions developed to protect both you and the young people you may be
working with.
BASIC HYGIENE
The importance of basic hygiene procedures in the prevention of infection cannot be overstated.
These include:
Hand Washing
Thorough hand washing is the best way to interrupt infection transmission and
should be practiced
 After each client contact
 After contact with used equipment
 As soon as possible should exposure to blood or bodily fluids occur
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 Before preparing food
 Before eating
 After removing gloves
 After using the toilet
Through hand washing means:
 Remove all rings, bracelets and other jewellery
 Use soap and running water (a 15-20 second wash with soap and water)
 Rub hands and wash backs of hands, wrists, between fingers, under
fingernails
 Rinse well
 Dry hands well, with a single use paper towel where possible
Healthy intact skin provides an adequate barrier to infection. Staff should check their hands for skin
integrity each day and breaks in the skin should be covered with a waterproof dressing. In addition regular
use of moisturizing cream will prevent skin from drying and cracking.
Wearing Gloves
Gloves are not necessary for all contact with intact skin.
Gloves should be worn when:
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Handling blood or bodily fluids
Handling equipment or materials contaminated with blood or bodily fluids
Touching mucous membrane
Touching non-intact skin of any person
Performing venepuncture
Performing any other invasive procedure
Hands must be washed following the removal of gloves.
After use, gloves and other disposable material should be placed in an impervious container, such as a
plastic bag, and hands washed. More information on blood spills and bodily fluids impacts using the blood
spill kit is provided in the Management of Blood and bodily fluid spills Procedure.
Food Preparation
Staff involved in preparing and serving food should maintain high standards of personal hygiene.
 It is preferable to have a person with food handling qualifications if possible for Interchange
Gippsland camps and events
 Wash hands before handling food
 Ensure any open would is securely covered by a waterproof bandage
 Don’t touch the hair, nose or mouth during food preparation
 Wash all utensils and food preparation areas between uses with hot/warm water and detergent
 Prevent cross-contamination by storing raw and cooked foods in separate compartments in the
refrigerator and use separate utensils for raw and cooked food.
 Keep food hot (above 60°c) or keep food cold (below 10°c) never leave food at room temperature
 Keep animals away from food preparation areas
 The quality of water supply should be considered e.g. Boar, tank or mains water supply
Equipment and Facilities
 Whenever practicable, hand washing facilities should be provided
 Toothbrushes, razors, towels, linen and other personal items should not be shared and personal
towels and linen should not be used to wipe areas.
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Anti-bacterial hand gels are useful where hand washing facilities are limited or not readily accessible
IMMUNISATION
Staff are encouraged to ensure that they have full immunisation if available, eg Hepatitis B, Measles, Mumps,
and Influenza
Interchange Gippsland Inc. conducts various individual, group and multiple day activities; therefore additional
infection control measures are applied. Interchange Gippsland staff and volunteers have the right to refuse
a sick participant, volunteer or staff member if they feel unable to provide appropriate care in response to
the illness. Using the principle of universal infection control, it is expected that all staff, volunteers and
participants are not unwell when attending an activity
2. Recreation Programs Infection Control
In the event of the building requiring evacuation the following process shall occur
 Occupants of the offices or camp/activity shall be aware of the emergency evacuation process at
their location
 The designated line manager or administration worker shall blow the whistle or speak loudly to
alert all occupants that evacuation needs to occur
 If safe to do so, assist any person in immediate danger
 If safe to do so, occupants will attempt to put out any fire
 If safe to do so, the designated person shall make contact with emergency services
 Close door/turn off power if you are the last person to leave a room
 Occupants to leave building in the safest manner (e.g. if fire at front door, leave by back door)
 Staff to assemble at the designated evacuation point - Newborough - Monash Road Circle garden
at front of building. Wonthaggi - Workman's Club car park at side of property
 Line Manager to ensure all occupants have arrived at assembly point
 Line Manager to report evacuation to CEO
 No person shall return to the building until the all clear is given by the emergency services
 Following an evacuation, appropriate documentation recording the incident shall be completed.
3. Designated High Risk Fire Danger Days
Act early process for staff on trips
 Refusal of persons unfit to attend camp with either obvious illness or injury.
Illness or injury on camp
 In the case of participants being sick, contact parents & have the participant picked up.
 If a staff person or volunteer is ill or injured & needs to leave & can be picked up
 If it is difficult to get contacts then contact the Interchange Gippsland office if during work hours or on
call to follow it through
 Nurse on call 1300 60 60 24 can assist with decisions to call ambulance if necessary
 Contact Line Manager for further problem solving which may involve
1. Replace staff member with standby staff person or coordinator
2. Phone Australia Home Care 24hr service on 1300 303 700 who may be able to provide an
additional Support Worker.
Case Study – Vomiting & Diarrhoea multiple infectious people
 Use blood spill kit for clean up
 Report to camp owner
 Contact the Interchange Gippsland office if within work hours or contact on call who may then contact
the local council to active displan procedures
- Fold camp & go home
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Quality Document References:
Contractor Health & Safety Procedure – OH & S
Critical Incident Debriefing Procedure – OH &S
Dangerous Goods & Hazardous Substances Procedure – OH & S
Incident Reporting Procedure – OH & S
Maintenance of OHS Records Procedure – OH&S
Management of Blood and Bodily Fluids Spills Procedure – OH &S
Manual Handling Procedure – OH&S
OH & S Roles and Responsibility Procedure – OH &S
OHS Risk Assessment & Control General Procedure – OH & S
On Call Procedure – Client Services
Report & Respond to Workplace Hazards & Injuries Procedure – OH & S
Staff Security & Worker Safety Procedure – OH &S
References to Standards:
DHS: Standard 3 - Wellbeing
HACC Standard 1: Effective Management
HACC Standard 1: Effective Management
3.5: Criteria 3.5 – Services are delivered in a safe
environment for all people free from abuse, neglect
violence and/ or preventable injury
1.6: Risk Management
1.7: Human Resource Management
Other Information:
Line Manager – the staff member that the person receiving the feedback reports to (i.e. Support Worker
reports to the Program Coordinator, Program Coordinator reports to Manager Respite & Support)
Infection – Infection is the result of a harmful living agent entering the body and multiplying. Infections can be
present with or without any visible signs or symptoms of disease. A person may be infectious before they
become unwell (i.e. during the incubation period) and during their illness. With some infections, people can
become chronic carriers and remain infectious.
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