The goal of this training is to provide the new infection preventionist with the basic knowledge and tools to develop the organization’s infection control program. Topics that will be covered include infection and prevention control basics, the role of the infection preventionist, standard precautions, transmission-based precautions, enhanced barrier precautions, NHSN reporting requirements, antibiotic stewardship, surveillance, current issues in infection control, infection control in the kitchen and environmental services, infection control reporting and QAPI, involving the pharmacy in antibiotic stewardship, and technological solutions. 

• Identify the role of the Infection Preventionist and review the basics of infection and prevention control.
• Describe how infection culture and sensitivity reports impact antibiotic selection and accurate prescribing.
• Recall the importance of infection prevention in the dietary department and environmental services.
• Review Multidrug Resistant Organisms (MDROs) circulating in Iowa and the Midwest.
• Outline basic sanitary guidelines for food preparation, serving and storage. 
• Evaluate the water systems in provider settings to learn where critical points are in the water system for the growth of legionella bacteria.
• Identify what information from the infection prevention and control program should be included in the provider’s Quality Assurance and Performance Improvement meetings.
• Describe how root cause analysis, action plans, performance improvement and monitoring can improve infection prevention strategies.
• Determine how technology can improve the monitoring of infection prevention and control.
• Identify how pharmacists play an active role in antibiotic prescribing.

Who Should Attend
Infection Preventionists and Directors of Nursing.

Program Agenda

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