Infection Control at Work
Infection control in the workplace aims to prevent pathogens being passed from one person to
another. The foundation of good infection control is to assume that everyone is potentially
infectious. Basic infection control procedures include hand washing and keeping the workplace
The main sources of infectious (pathogenic) agents include:
▪ Blood and other body fluids such as saliva
▪ Human or animal waste products such as faeces, urine and vomit
▪ Respiratory discharges such as coughs and sneezes
▪ Skin contact with contaminated surfaces
▪ Contaminated food or water.
Viruses spread from person to person mainly in droplets that fly out when you cough or sneeze.
These tiny drops from a sick person move through the air and land on the mouths or noses of others
1. Hand washing with soapy water for 20 seconds – is the single most effective way to prevent
the spread of infections. You can spread certain "germs" for at least 20 seconds.
2. PPE – Face masks if required, gloves and a regular change of uniform with a good cleaning
3. Environmental Cleaning and Disinfection of all areas i.e. cell areas and keyboards, phones
4. Respiratory hygiene/cough etiquette) and transmission-based precautions (contact, droplet,