| 1. Patient placement and assessment of infection risk | Patients are assessed for infection risk on arrival at the care area and reviewed throughout their stay, and the assessment guides where they are placed. | Assessments recorded in the notes, isolation or cohorting while results are awaited, and infection status passed on at transfer. |
| 2. Hand hygiene | Handrub at the point of care for routine hand hygiene; soap and water when hands are visibly soiled and for vomiting, diarrhoea or a gastrointestinal infection. | Basins and dispensers, bare below the elbow, the five moments and technique, watched in practice. |
| 3. Respiratory and cough hygiene | Cover the nose and mouth with a tissue, dispose of it promptly and clean hands afterwards. Staff help patients who need assistance. | Tissues, a bag or bin and hand hygiene for patients with symptoms, and signs at the entrance. |
| 4. Personal protective equipment | PPE is chosen by assessing the likely exposure to blood and body fluids, stored close to the point of use, single use unless the manufacturer says otherwise, and changed after each patient or task. | Stock and storage, the right PPE for each task, no gloves for tasks without exposure, and safe removal. |
| 5. Safe management of care equipment | Reusable non-invasive equipment is decontaminated between each use, after contamination, at set intervals and before servicing or repair. Single-use items are never reused. | Ten items of equipment inspected, decontamination protocols and planned maintenance records. |
| 6. Safe management of the care environment | The environment is visibly clean, free from non-essential items, well maintained and adequately ventilated, and routinely cleaned to the National Cleaning Standards. | Curtains, bathrooms, floors, high areas and high-touch surfaces, cleaning schedules and products. |
| 7. Safe management of linen | Clean linen is stored off the floor and apart from used linen. Used linen is not shaken or sorted, and infectious linen goes in a water-soluble bag. | Clean linen storage, bags at the point of care, two-thirds full at most, tagged and dated. |
| 8. Safe management of blood and body fluid spillages | All spillages are treated as hazardous and dealt with immediately by trained staff, with clear responsibility in each area. | A spill kit in the area, and staff who know the product and technique. |
| 9. Safe disposal of waste, including sharps | Waste goes into the right colour-coded stream at the point of use. Sharps containers are labelled, dated, closed when not in use and not filled beyond the fill line. | Segregation, bag filling and labels, the lockable store, and every sharps container in the area. |
| 10. Occupational safety: prevention of exposure | Sharps are not re-sheathed or passed hand to hand, and are discarded by the user at the point of use. Staff know what a significant exposure is and what to do. | Sharps practice watched, staff asked about exposures, and injuries since the last audit reviewed. |