Infection Prevention and Control Practices for Health Care Personnel Not Involved in Direct Clinical Care
This course teaches the basic principles of infection control within the healthcare system, including hand hygiene, sharps management, blood and body fluid exposure and clean-up, proper use of personal protective equipment, and additional precautions. This course also focuses on the importance of the Point of Care Risk Assessment and teaches the practices that protect patients, healthcare workers and family/visitors.
|No end date|
This course is appropriate for all health care staff with whose roles typically do not entail direct "hands on" care with patients. This includes dietitians, receptionists, pastoral care, interpreters, housekeeping, plant services / facilities management, kitchen staff and others.