Transcript Chapter 3 Safety Practices

Chapter 3
Safety and Infection
Control Practices
Health Care
Science
Technology
Copyright © The McGraw-Hill Companies, Inc.
Objectives
Summarize the role of the
Occupational Safety and Health
Administration (OSHA) in the
health care workplace.
 State how safety practices are
related to the safety of clients.
 Summarize fire prevention and
fire safety practices.
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Chapter 3
Objectives (cont.)
Demonstrate the appropriate
response to an emergency fire
situation.
 Explain why good body
mechanics are necessary for
health care employees.
 Identify the five factors that
affect microbial growth.
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Chapter 3
Objectives (cont.)
List the methods used to
destroy microorganisms.
 Label the parts of a
microscope.
 Relate the characteristics of the
five types of microorganisms.
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Chapter 3
Objectives (cont.)
Trace the chain of infection.
 Identify common signs and
symptoms of infection.
 Name standard and transmissionbased precaution guidelines.
 Successfully complete 5 safety
procedures.
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Chapter 3
Accidents and Injuries 3-1
Prevention
 Governing Agencies
 Preventing Accidents
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Chapter 3
Accidents and Injuries
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Safety means freedom from danger,
risks, and injury.
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Chapter 3
Prevention
Injuries are
prevented by
preventing
accidents.
 Report unsafe
practices to a
charge nurse
or supervisor.
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Chapter 3
Governing Agencies
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The Occupational Safety
and Health
Administration (OSHA) is
required to oversee
safety in the workplace.
OSHA requires that
material safety data
sheets (MSDS) be kept
on all chemicals handled
at a facility.
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Chapter 3
Governing Agencies (cont.)
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Manufacturers are required to
provide a copy of the MSDS for all
products they sell.
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Chapter 3
Governing Agencies (cont.)
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The MSDS should contain:
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Manufacturer’s name and address.
Safety exposure limits.
Chemical name.
Health hazards.
Flammability level.
Reactivity level.
Personal protective equipment (PPE) required
when handling the chemical.
Hazard rating for the chemical.
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Chapter 3
Governing Agencies (cont.)
Failure to maintain properly
labeled hazardous materials can
result in large fines.
 A safety officer may be
appointed to oversee continuing
education regarding hazardous
materials.
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Chapter 3
Governing Agencies (cont.)
The Centers for Disease Control and
Prevention (CDC) has developed
standard safety precautions.
 Other governing agencies include:
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Individual states.
U.S. Department of Public Health.
Food and Drug Administration (FDA).
Environmental Protection Agency
(EPA).
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Chapter 3
Preventing Accidents
The best way to deal with workplace
injuries is to prevent them.
 Education is the key to an accidentfree facility.
 The two main categories of accidents
are:
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Accidents related to the physical
environment and equipment.
Accidents related to client care.
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Chapter 3
Preventing Accidents (cont.)
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Guidelines for preventing
and reacting to accidents
and emergencies:
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Know the environment,
including the location of
exits, stairs, fire alarms
and extinguishers, call
signals, paging systems,
and emergency lights.
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Chapter 3
Preventing Accidents (cont.)
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Know the safety policies and procedures
for your facility.
Operate only the equipment you are
trained to use.
Report accidents, spills, and damaged or
malfunctioning equipment immediately.
Do not use frayed or damaged electrical
cords or ungrounded equipment.
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Chapter 3
Preventing Accidents (cont.)
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Never use any product that does not
have a readable label.
Read all labels at least 3 times before
using the product.
Read the MSDS for any product you will
be using.
Wear personal protective equipment
when handling hazardous or unknown
chemicals.
Never mix solutions or chemicals.
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Chapter 3
Preventing Accidents (cont.)
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Know how to report an accident or
obtain emergency assistance.
Use the right side of the hallway
and stop at intersections.
Allow others to exit before you
enter stairways, doorways, or
elevators.
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Chapter 3
Preventing Accidents (cont.)
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Guidelines for client safety:
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Ensure that the client knows how to
operate call signals, emergency call
lights, handrails, safety rails, and
how to locate the bathroom.
Identify client and explain a
procedure before beginning.
Perform only those procedures for
which you have been trained.
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Chapter 3
Preventing Accidents (cont.)
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Report safety hazards, such as
spills, loose carpet, or extremely
hot food or drinks.
Be aware of any changes in the
client and report them to your
supervisor immediately.
Ensure the privacy, safety, and
comfort of your client.
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Chapter 3
Section 3-1
Apply Your Knowledge
What agency enforces the
guidelines established by the
CDC?
Answer:
Occupational Safety and Health
Administration (OSHA)
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Chapter 3
Fire Safety 3-2
Types of Extinguishers
 How to Use a Fire Extinguisher
 When a Fire Emergency
Occurs
 Emergency Fire Rules
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Chapter 3
Types of Extinguishers
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5 types are available, with ABC
being the most common.
Table 3-1 Fire Extinguishers
Class
A (Water)
B (Carbon dioxide)
C (K bicarbonate)
D
ABC (Chemical)
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Application
Common combustibles
Flammable liquids
Electrical
Combustible metals (magnesium)
All ABC fires
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Chapter 3
How to Use a Fire Extinguisher
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Remember the key word PASS:
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P = Pull the pin.
A = Aim at the base of the fire.
S = Squeeze handle.
S = Sweep nozzle from side to
side to displace oxygen away
from the fire.
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Chapter 3
When a Fire Emergency Occurs
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Remember the key word RACE:
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R = Rescue.
A = Alarm. Assign someone to
pull the alarm.
C = Contain. Close the windows
and doors.
E = Evacuate.
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Chapter 3
Emergency Fire Rules
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Be prepared! Know your
responsibilities.
Know when and how to
evacuate.
Know where the fire
alarms are located and
how to activate them.
Keep fire extinguishers
in plain view and readily
accessible.
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3rd Floor Plan
Chapter 3
Emergency Fire Rules (cont.)
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Keep areas uncluttered.
Evacuate ambulatory clients first, then
the wheel-chair bound, then the bedbound.
If possible, never leave a client alone in
a fire emergency.
Never use an elevator in a fire situation.
Never open windows.
Never open a door that feels hot.
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Chapter 3
Section 3-2
Apply Your Knowledge
How should you operate a fire
extinguisher?
Answer:
P = Pull the pin.
A = Aim at the base of the fire.
S = Squeeze handle.
S = Sweep nozzle from side to side to
displace oxygen away from the fire.
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Chapter 3
Body Mechanics 3-3
Principles of Body Mechanics
 Body Mechanics Failure
 Key Components of Body Mechanics
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Chapter 3
Principles of Body Mechanics
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Body alignment
depends on the
correct positioning
of the head, back,
and limbs.
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Chapter 3
Body Mechanics Failure
Causes back problems
including acute
strains, sprains, disc
strain and bulge, disc
herniation, and
fatigue.
 Prevention is the best
cure for back pain.
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WEAR A BACK
SUPPORT!
Chapter 3
Key Components of Body
Mechanics
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Keep feet a shoulder-width apart.
Always use 2 hands to move someone or
something.
Face the direction in which you intend to move.
Never twist.
Avoid unnecessary reaching.
Keep your chin up and look straight ahead.
Keep your shoulders back.
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Chapter 3
Key Components of Body
Mechanics (cont.)
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Bend at the hips and knees.
Keep your back straight.
Keep the object you are lifting
close to your body.
Exhale when you are lifting or
exerting force.
Tighten your abdominal
muscles.
Lift with your legs, not your
back.
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Chapter 3
Key Components of Body
Mechanics (cont.)
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Push, pull, or slide instead of lifting.
Pushing is the best technique for moving
something large.
Use the weight of your body to help you
push or pull.
Always ask for help whenever needed.
Tell the client what you are going to do
and ask for the client’s help.
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Chapter 3
Section 3-3
Apply Your Knowledge
What is the most common cause
of back pain?
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Answer:
Failure to use proper body mechanics
which causes:
•Acute strains and sprains
•Disc strains and bulge
•Disc herniation
•Fatigue
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Chapter 3
Basic Microbiology 3-4
Nature of Microorganisms
 Factors That Influence Microbial
Growth
 Methods That Destroy
Microorganisms
 Types of Microorganisms
 Microscopes
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Chapter 3
Nature of Microorganisms
Pathogens are microorganisms that
cause disease.
 Non-pathogens are microorganisms
that do not cause disease.
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Chapter 3
Factors That Influence Microbial
Growth
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Following factors influence microbial
growth:
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Temperature.
pH, or the values used in chemistry to express
the degrees of acidity of a substance.
Food.
Moisture.
Oxygen.
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Chapter 3
Factors That Influence Microbial
Growth (cont.)
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Aerobic microbes – live only in
the presence of oxygen.
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Anaerobic microbes – grow
best in the absence of oxygen.
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Chapter 3
Methods That Destroy
Microorganisms
Antiseptics – solutions applied
directly to the skin that prevent or
inhibit the growth of pathogens.
 Disinfection – using strong
chemicals, such as bleach to destroy
pathogens, usually on objects, not
skin.
 Sterilization – the most effective way
to destroy all microorganisms.
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Chapter 3
Types of Microorganisms
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Bacteria
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A.
One-celled microorganisms
that are classified according
to their shape and
C.
arrangement.
Cause diseases such as
strep throat, pneumonia, and
tuberculosis. (Table 3-4)
Some bacteria produce
spores, which help them
reproduce.
B.
D.
E.
F.
H.
G.
I.
Name the microorganisms A to I. Click HERE to see answers.
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Chapter 3
Types of Microorganisms (cont.)
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Fungi
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Protozoa
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A plantlike organism that lives on
dead matter.
Cause conditions such as ringworm,
athlete’s foot, yeast infections, and
thrush.
Tiny animals found in contaminated
water.
Cause diseases such as malaria,
trichomoniasis, and amebic
dysentery.
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Chapter 3
Types of Microorganisms (cont.)
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Rickettsiae
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Parasites that live inside the cells of
other living organisms.
Transmitted to humans by fleas, lice,
and ticks.
Cause diseases such as Rocky
Mountain spotted fever.
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Chapter 3
Types of Microorganisms (cont.)
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Viruses
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Smallest of all microorganisms.
Live inside cells.
Spread by contact with blood and
other body fluids.
Difficult to destroy.
Associated with diseases such as the
common cold, chicken pox, herpes,
hepatitis B, and acquired immune
deficiency syndrome (AIDS).
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Chapter 3
Microscopes
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Parts of a Microscope
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Lens. Magnifies objects and is located in the
eyepiece.
Objective. Attached to the revolving nosepiece and
yields a different magnifying capability.
Base. Contains the light source.
Mechanical stage. Holds slides.
Iris diaphragm. Controls the light.
Coarse adjustment knob. Brings specimens into
view.
Fine adjustment knob. Provides clearer focus.
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Chapter 3
Name the parts of this MICROSCOPE.
5. Eyepieces
6. Nosepiece
7. Objectives
1. Arm
8. Slide Clips
9. Stage
10. Condenser
11. Iris
2. Fine Adjustment
3. Coarse Adjustment
12. Light Source
4. Base
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Click the Page Down button to see answers.
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Chapter 3
Microscopes (cont.)
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Care of the Microscope
– Use lens paper to clean the objectives
and eyepieces.
– Clean oil immersion objective
immediately after use to prevent oil
buildup.
– Store covered in a safe place, with the
shortest objective in the lowest
position.
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Chapter 3
Section 3-4
Apply Your Knowledge
How should a microscope be
stored?
Answer:
Covered in a safe location, with the
shortest objective in the lowest
position.
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Chapter 3
Principles of Infection 3-5
Chain of Infection
 Signs and Symptoms of Infection
 Nosocomial Infections
 Asepsis
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Chapter 3
Chain of Infection
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Chain of infection
contains 6
elements. If broken,
infection will not
occur.
Infectious
Agent
Susceptible
Host
Reservoir
Portal of Exit
Portal of Entry
Mode of
Transmission
51
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Chapter 3
Chain of Infection (cont.)
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Infectious Agent. Microorganisms that
normally reside on the skin.
Reservoir. Residence of microorganisms.
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Fomites are nonliving materials that house
microorganisms.
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Chapter 3
Chain of Infection (cont.)
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Portal of Exit.
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Mode of Transmission.
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Respiratory tract.
Skin.
Blood.
Gastrointestinal tract.
Mucous membrane.
How a pathogen is transmitted.
Can be through direct contact or airborne droplet.
Hand washing is one of the most effective means
of preventing the spread of pathogens.
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Chapter 3
Chain of Infection (cont.)
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Portal of Entry.
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Susceptible Host.
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Respiratory tract, mucous membranes, and
gastrointestinal tract are common.
Damaged skin.
One that is capable of being infected.
Microorganisms must be present in large
enough quantity to be virulent.
The host must be susceptible.
Individuals with an immunity to certain
pathogens will not be susceptible.
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Chapter 3
Signs and Symptoms of Infection
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Redness
Swelling
Tenderness
Warmth
Drainage
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Chapter 3
Nosocomial Infections
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Infections acquired at the health care
facility.
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Chapter 3
Asepsis
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Medical asepsis
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Surgical asepsis
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Called “clean technique.”
Includes hand washing, personal
protective barriers, and routine cleaning
of the environment.
Called “sterile technique.”
Only sterile objects can come in contact
with sterile objects. Otherwise, they
must be considered contaminated.
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Chapter 3
Section 3-5
Apply Your Knowledge
List 5 signs of an infection.
Answers:
• Redness
• Swelling
• Tenderness
• Warmth
• Drainage
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Chapter 3
Standard and Transmission-Based
Precautions 3-6
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Standard Precautions
Transmission-Based Precautions
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Chapter 3
Standard Precautions
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All blood and body fluids are considered
contaminated.
Guidelines established by OSHA.
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Hand washing is vital.
Personal protective equipment is necessary.
Equipment and procedures depend upon
the disease and how it is spread.
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Chapter 3
Transmission-Based Precautions
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Prevent spread of highly infectious
diseases.
Three types of precautions:
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Airborne. Used for diseases such as
tuberculosis, which is spread by airborne
droplets.
Droplet. Used for diseases such as whooping
cough, which is spread by a cough or sneeze.
Contact. Used for skin and wound infections,
which are transmitted by direct or indirect
contact.
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Chapter 3
Section 3-6
Apply Your Knowledge

Name 3 types of transmission-based
precautions.
Answer:
• Airborne
• Droplet
• Contact
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Chapter 3
Procedures in Student Text
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3A
Using a Fire Extinguisher
3B
Practicing Proper Body Mechanics
3C
Operating a Microscope
3D
Hand Washing
3E
Donning and Removing Personal
Protective Equipment
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Chapter 3
Chapter 3 Credits
Slide 8
Slide 15
Slide 30
Slide 31
Slide 33
Slide 43
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Lou Bopp Photography
David Young-Wolff/Photo Edit
Aaron Haupt
Lou Bopp Photography
Aaron Haupt
Dr. P. Marazzi/SPL/Photo Researchers
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Chapter 3