Single assessment framework
Infection prevention and control
Quality statement
We expect providers, commissioners and system leaders live up to this statement:
We assess and manage the risk of infection. We detect and control the risk of it spreading and share any concerns with appropriate agencies promptly.
What this quality statement means
- There is an effective approach to assessing and managing the risk of infection, which is in line with current relevant national guidance.
- People are protected as much as possible from the risk of infection because premises and equipment are kept clean and hygienic.
- There are clear roles and responsibilities around infection prevention and control.
- Information about the risk of infection is shared appropriately with relevant partners, including agencies, people using the service and visitors.
I statements
I statements reflect what people have said matters to them.
- I feel safe and am supported to understand and manage any risks.
Subtopics this quality statement covers
- Cleanliness and hygiene (environment and equipment)
- Personal hygiene (staff and people who use services)
- Food hygiene
- PPE
- Vaccination
- Infection management
- Outbreak management
- Infectious diseases
- Waste and clinical specimen management
We expect providers to be aware of and follow the following best practice guidance.
Infection prevention and control (NICE Guidance [QS 61])
Essential Practice for Infection Prevention and Control (Royal College of Nursing)
HSE and Infection at Work (HSE)
National infection prevention and control (NHS England)
Healthcare-associated infections: prevention and control (NICE Guidance [PH36])
Cleanliness and hygiene (environment and equipment)
National Standards of Healthcare Cleanliness 2021 (NHS England)
(HTM 01-04) Decontamination of linen for health and social care (NHS England)
(HTM 07-01) Management and disposal of healthcare waste (NHS England)
Control of substances hazardous to health (HSE)
Legionella and legionnaires' disease (HSE)
Legionella disease - The control of legionella bacteria in water systems (HSE)
Personal hygiene (staff and people who use services)
PPE
Personal protective equipment (PPE) at work (HSE)
Natural rubber latex sensitisation in health and social care (HSE)
Vaccination
The Green book: Immunisation against infectious disease (UK Health Security Agency)
A guide to the COVID-19 vaccination programme (UK Health Security Agency)
Flu vaccination: who should have it and why (UK Health Security Agency)
Outbreak management
Living safely with respiratory infections, including COVID-19 (UK Health Security Agency)
COVID-19 symptoms and what to do (NHS)
How to avoid catching and spreading COVID-19 (NHS)
People with symptoms of a respiratory infection including COVID-19 (UK Health Security Agency)
COVID-19: information and advice for health and care professionals (UK Health Security Agency)
Handling the deceased with suspected or confirmed COVID-19 (HSE)
Food Hygiene
The Food Safety Act 1990 – A guide for food businesses (Food Standards Agency)