Infection Control. Chapter 11 Intro to HST

Transcription

1 Infection Control Chapter 11 Intro to HST

2 All health care workers must understand basic infection control Key terms Pathogen: germ Microorganism: small, living organism that is not visible to the naked eye Found everywhere in the environment Non-pathogen: normal part of the body that helps maintain normal body processes

3 Work place Precautions One of the main ways pathogens spread à blood and body fluids HBV, HCV, HIV (AIDS) Practice extreme caution when area, object, or person is contaminated with blood or body fluids

4 Bloodborne Pathogens Standard Est by OSHA Mandated in all health care facilities Legal consequences if regulations not implemented and followed

5 Regulations Develop written exposure plan Update annually ID employees who have occupational exposure HBV vaccine For those with exposure Must sign release if refuses to accept

6 Provide PPE Provide hand washing facilities and supplies Maintain sanitation of worksite Immediate decontamination Infectious waste disposal No eating, drinking, smoking, applying cosmetics, etc. in potentially contaminated areas

7 Appropriate containers for waste Example: sharps container Biohazard signs posted Confidential medical evaluation and followup for exposure Training related to regulations No cost to employees During working hours

8 Needlestick Safety & Prevention Act passed by congress in November ,000+ sticks/year Employer requirements Id and use safer medical devices Annual updates of Exposure Control Plan Input from employees involved in direct patient care Maintain sharps injury log

9 Standard Precautions Must use at ALL times Developed by CDC All body fluids and patients considered potential sources of infection Must be used with contact of Fluids, secretions, and excretions Mucous membranes Nonintact skin Tissue or cell specimens

10 Handwashing Most important way to prevent the spread of disease Purpose: Prevent and control spread of pathogens from person to person Protect health care worker from diseases

11 Times to Wash Hands When arriving and before leaving work Before and after patient contact Anytime hands become contaminated during procedure Before applying and after removing gloves Before and after handling specimens After contact with soiled item After picking up anything off floor After using restroom After you cough, sneeze, or use a tissue Before and after any contact with mouth or mucous membranes (eating, cosmetics, etc.)

12 Basic Principles of Hand Washing Use soap as a cleansing agent Use warm water Use friction to help remove pathogens from skin surface Clean all surfaces of the hands Point fingertips down while washing Use dry paper towels to turn water on and off Clean nails

13 Gloves Must be worn when Contact with blood, body fluids, etc. Handling and cleaning contaminated objects Invasive procedures Performing venipuncture Change after contact with each patient Carefully remove gloves, wash hands Never wash or reuse gloves

14 Gowns Wear during any procedure that is likely to cause splashing Prevents contamination of clothing Dispose of contaminated gowns properly Wash hands after removing

15 Masks, Eyewear, Face Shields Wear anytime splashing likely to occur Prevents exposure of mouth, eyes, etc. to pathogens Use once then discard Guidelines

16 Sharp Objects Use extreme caution Needles Never bend / break after use Never recap Place in sharps container after one use Never empty or reuse container Follow disposal guidelines

17 Cleanup Procedures PPE should be used Wipe up spills immediately 10% bleach solution Disinfect furniture and equipment Waste / Linen Follow agency policy Biohazard bags Linen in laundry bag Soak in disinfectant PRN before laundering

18 Accidents Happen Report any injury, cut, stick, splashing of fluids Follow agency policy to determine action Documentation Record care given Follow-up to incident ID ways to prevent similar incidents