Transcript Document
HLTIN301A Comply with infection control policies and procedures in health work Gloves Personal Protective Equipment (PPE) - worn when contact with mucous / body fluid / open skin Gowns / aprons protect clothing Goggles protect eyes from spray Masks decreases inhalation of organisms Personal Protective Equipment. Continued… When to wear PPE Disposable gloves for all contact with body fluids Rubber gloves for cleaning wet areas Masks for potential splashing into face Goggles for potential splashing into eyes A range of PPE for known infectious disease Gloves Wear gloves when contact with blood or body fluids is possible Remove gloves after caring for a client Do not wear the same pair of gloves for the care of more than one client or performing different tasks on the same person Dispose of gloves, do not wash them Cleaning Why is thorough cleaning required? To remove micro-organisms from environmental surfaces eg. Bench tops, folders, tables Avoid aerolising dust (flicking it into the air) – How? - vacuum, damp dust, mop Clean equipment after use, store it dry Ensure that Standard Precautions are followed Ensure proper Hand Hygiene is maintained Cleaning. Continued… pH neutral detergent and warm water should be used to clean environmental surfaces (bench tops, equipment etc) Antibacterial disinfectants, detergents are not necessary – increase antibiotic resistance Cleaning Guidelines In Health care facilities the following guidelines should be adhered to in infection control procedures: National Infection Control Guidelines State Infection Control Guidelines Blood & Body fluid spills Wear PPE (gloves should be worn and a gown if it is a large spill) Mop up the fluid with a paper towel Dispose of the paper towel in the bin Wash the area with detergent and water Dispose of gloves Wash hands after removing gloves Food Safety Wash hands before handling food Bacteria grow in most food when stored between 5°C & 60°C Perishable food must be kept steaming hot or refrigerator cold – as this slows bacterial growth Cool hot food quickly, keep it covered Store raw meat, fish & poultry near the bottom of the fridge (this will contain leakage) Thaw frozen food in fridge, not on the bench Food Safety. Continued… Use different chopping boards for ‘ready to eat’ foods (salad & vegies) and ‘to be cooked’ foods (meat, fish) Reheat food to steaming hot temperature as this kills bacteria Cool food down quickly Clean all work surfaces with warm, soapy water and dry thoroughly Bacteria can grow in damp dishcloths, sponges etc. Dry them after use & change them regularly Blood Borne Viruses Hepatitis B, C & HIV/AIDS are examples of blood borne viruses Transmission can occur by direct blood contact – sexual intercourse, sharing needles, needle stick injuries, razors etc. Standard precautions apply Wear PPE when anticipating contact with body fluids Handle sharps safely and appropriately Risk Management Look after your own safety Do not place others at risk. You must report & document any outbreaks or suspicions of outbreak Use personal PPE and clothing Comply with policies, procedures, instructions, practices and legislative requirements of the organisation Privacy & Confidentiality Commonwealth Privacy Act 1988 Commonwealth Privacy (Private Sector) 2000 SA Cabinet Admin. Instruction1/89 (“the Information Privacy Principles” SA DoH Code of Fair Information Practice 2002 Each state has own legislation Privacy & Confidentiality. Continued… Principles guide the: Collection Use & disclosure – only disclose necessary & relevant info. Storage & quality Transfer of personal information Accreditation & Infection Control It is essential to ensure that you check, follow and abide by the procedures set out in your organisations policies and procedures in relation to infection control Standard 4.7 – “an effective infection control program” Implications for care provided, eg: hand washing, use of PPE, etc