Infection Prevention and Control
Enrol in our ONLINE COVID course: “Comply with Infection Prevention and Control Policies & Procedures” designed for all industries…
Comply With Infection Prevention and Control Policies & Procedures - HLTINF001 & HLTINFCOV001
If you’re searching for an accredited and up-to-date Work Health and Safety Course that deals with the recent pandemic, then we recommend our accredited Comply With Infection Prevention course.
The HLTINFCOV001 unit was developed in response to the COVID-19 pandemic that required a new skill set to help prevent the spread of the virus in Australia. This new skill set required certain changes to the existing HLTINF001 unit which was originally developed just for the Health sector.
Thus, the new nationally recognised HLTINFCOV001 unit was developed to meet the needs of a variety of different industries. This unit contains information from various government departments, doctors and reliable news sources, as well as the report, Infection Control Guidelines, published in February 2020 by the Australian Commission on Safety & Quality in Health Care.
This unit aims to give managers and workers in all industries the latest information about preventing the spread of COVID-19. It also includes a summary of the important details you need to know about infection prevention and control of both bacterial and viral infections.
HLTINFCOV001 is a standalone unit that can be included within a Work Health and Safety Course.
Unit Objectives
On completion of the HLTINFCOV001 students will have achieved the following objectives.
- Understand basic sanitisation and how to sanitise different surfaces.
- Understand the basics about the COVID-19 virus.
- Understand HOW the COVID-19 virus is spread.
- Know HOW to protect yourself and others.
- Know WHAT to do if YOU develop symptoms.
- Implement safety practices if people you work with, or are caring for, develop symptoms.
- Explain the facts and fiction about COVID-19.
- Understand the difference between bacterial and viral infections.
- Contribute to workplace health and safety.
- Plan for safe and efficient cleaning activities.
- Understand the term pandemic.
- Comply with infection prevention and control policies & procedures.
- Create a COVID Plan for your workplace.
Job roles relevant to HLTINFCOV001
This unit provides the skills required for job roles where Infection Prevention and Control is a priority. The HLTINFCOV001 unit is suitable for business owners, managers, supervisors and anyone who works in a customer facing role.
Online assessments
Several methods of assessment are used in this unit, as follows.
Multiple Choice.
Written Assessment – short answer.
Project – case study, scenario.
Video to demonstrate practical skills.
Observation Assessment.
Third Party Workplace Report.
Selecting the best unit for your needs
This unit is offered online with a mentor who you can contact for help and direction with your studies. There are 4 online options, one for each of the following skill sets.
1. HLTSS00064 Infection control
Comply with Infection Prevention and Control Policies & Procedures (HLTINF001).
2. HLTSS00065 Infection control (Retail)
Comply with Infection Prevention and Control Policies & Procedures in retail environments (HLTINFCOV001).
3. HLTSS00066 Infection control (Food Handling)
Comply with Infection Prevention and Control Policies & Procedures in food handling environments (HLTINFCOV001).
4. HLTSS00067 Infection control (Transport & Logistics)
Comply with Infection Prevention and Control Policies & Procedures in transport & logistics industries (HLTINFCOV001).
This unit can be included as part of most Certificate III Courses
- Certificate III in Cleaning Operations
- Certificate III in School Based Education Support
- Certificate III in Supply Chain Operations
- Certificate III in Business
- Certificate III in Security Operations
- Certificate III in Dental Assisting
For more information on HLTINF001, HLTINFCOV001 or our work health and safety courses, please contact HR Training on 07 3289 4444 or send us an email enquiry.
