Infection Prevention and Control

course duration:

Half day

Course outline:

This course aims to raise awareness of the importance of minimising the risk of infection in the workplace in order to prevent diseases from spreading.

It equips workers with the right skills and knowledge relevant to a care setting including codes of practice, principles of hygiene and the safe handling of clinical waste to comply with their legal responsibilities.

The course is aimed at staff from any workplace where infection control and personal hygiene are an important factor. Staff at all levels would benefit including Managers, full-time and part-time workers from occupations such as Residential and Nursing homes, staff supporting people with Learning Disabilities, Day Services and personal assistants employed directly by the individual they support or their family.


Course Details

Infection Prevention and Control

What this course covers:

  • The main routes by which an infection can get into the body
  • How to reduce the spread of infection
  • Effective hand hygiene and best practice in relation to hand hygiene
  • The ways in which own health and hygiene might pose a risk to others
  • The common types of personal protective clothing, equipment and procedures and how to use them
  • The principles of safe handling of infected or soiled linen and clinical waste

Benefits of Attending

  • Increases your overall knowledge of infection control measures in the workplace
  • Helps you to manage and prevent potential risks towards self and others involved in direct care
  • Gives practical guidance on good personal hygiene
  • Able to understand the legal requirements concerning prevention of contamination and the control of risks
  • High-quality learner support materials that will be yours to keep and use as a reference/evidence of learning.
  • Furthers your personal and professional development


Upon completion of the course, you will receive certification of Attendance

Minimum recommended refresher frequency

At least every 3 years*

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