<p><span style="font-size: 14px;float: none;">This training aims to equip the learner with the knowledge, skills and competence to prevent and control infection within the health services area.</span><br style="font-size: 14px;"/><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">Germs Pathogens and Microbes</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Summarize various types of micro organisms</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Distinguish between harmful and beneficial microorganisms.</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Describe elements required for growth, spread and infection.</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Main routes of infection</span><br style="font-size: 14px;"/><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">Infection Control</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Chain of infection</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Breaking the chain of infection</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Contact transmission</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Direct and indirect transmission.</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Resident and transient flora</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Sources of Infection</span><br style="font-size: 14px;"/><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">Managing spread of infection</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Methicillin-resistant Staphylococcus aureus (MRSA)</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Universal precautions (hand washing, PPE, disposal of waste etc)</span><br style="font-size: 14px;"/><br style="font-size: 14px;"/><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">Waste Management</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Levels of decontamination</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Cleaning, disinfecting, sterilization.</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Hazardous and non-hazardous waste.</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">•    Safe disposal of waste.</span><br style="font-size: 14px;"/><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">Hand Washing Technique</span><br style="font-size: 14px;"/><span style="font-size: 14px;float: none;">Practical demonstration</span><!--EndFragment--><br/><br/><br/></p>