The Manufacturing Council of IFMA Presents: H1N1 & Hygenic Cleaning Mark Regna, MBA, MHA, CHESP, CHSP, CHCM A 20-year seasoned veteran in healthcare compliance, operations, organizational management, Environment of Care and Infection Control Procedures give him a wide background to pull from. Mark s background in providing clinical care is vast; he has provided care in many areas such as the Emergency Department, Flight and Ground Paramedic, Critical Care and Hyperbarics. Mark is a graduate of Webster University; he holds a Masters of Business Administration, Masters Healthcare Administration, and Bachelors of Science in Healthcare Management and an Associates Degree in Nursing. He is a Certified Healthcare Environmental Services Professional, Certified Healthcare Safety Professional, A Certified Hazard Control Risk Manager and a FEMA Certified Healthcare Emergency Preparedness Trainer and Planner. His responsibility is to provide worldwide strategic planning, marketing and operations to 121 Regional offices in 22 countries.
Protecting Your Business and Staff From confirmed or suspected H1N1 Influenza Cases
What is Swine Influenza? Swine Influenza (swine flu) is a respiratory disease of pigs caused by type A influenza virus that regularly causes outbreaks of influenza in pigs. Swine flu viruses cause high levels of illness and low death rates in pigs. Swine influenza viruses may circulate among swine throughout the year, but most outbreaks occur during the late fall and winter months similar to outbreaks in humans. The classical swine flu virus (an influenza type A H1N1 virus) was first isolated from a pig in 1930.
How does Swine Influenza Spread? Influenza viruses can be directly transmitted from pigs to people and from people to pigs. Human infection with flu viruses from pigs are most likely to occur when people are in close proximity to infected pigs, such as in pig barns and livestock exhibits housing pigs at fairs. Human-to-human transmission of swine flu can also occur.
How does Swine Influenza Spread? This is thought to occur in the same way as seasonal flu occurs in people, which is mainly person-toperson transmission through coughing or sneezing of people infected with the influenza virus. People may become infected by touching something with flu viruses on it and then touching their mouth or nose.
Infection Control Precautions for H1N1 Following are general guidelines for decontaminating an area that is suspected to have H1N1 influenza. These guidelines provide a basic framework of response. This guidance may be modified or additional procedures may be recommended by the CDC, when an influenza pandemic becomes widespread in the United States or as new information about the influenza strain becomes available.
Infection Control Precautions for H1N1 Influenza viruses can persist on nonporous surfaces for 24 hours or more, but quantities of the virus sufficient for human infection are likely to persist for shorter periods. Although the relative importance of virus transfer from inanimate objects to humans in spreading influenza is not known, hand transfer of the virus to the mucous membranes of the eyes, nose, and mouth resulting in infection is likely to occur.
Infection Control Precautions for H1N1 Hand hygiene, cough etiquette and respiratory hygiene are principal means of interrupting transmission of H1N1. Routine cleaning and disinfection practices may also play a role in minimizing the spread of H1N1 in the work place.
What measures can I take to protect against infection? General infection control practices and good respiratory hand hygiene can help to reduce transmission of all viruses, including the human swine influenza. This includes: 1. Covering your nose and mouth when coughing or sneezing, using a tissue when possible.
What measures can I take to protect against infection? 2. Disposing of dirty tissues promptly and carefully 3. Maintaining good basic hygiene, for example washing hands frequently with soap and water to reduce the spread of the virus from your hands to face or to other people (alcohol based hand cleaners are also effective). 4. Cleaning hard surfaces (e.g. door handles) frequently.
What measures can I take to protect against infection? 5. Use disinfectants properly by following label directions to kill germs on commonly touched surfaces. 6. Avoid touching your eyes, nose or mouth. Germs spread this way. 7. Limit close contact with others who have a cold or the flu or been out of the country.
How long can viruses live outside the body? We know that some viruses and bacteria can live from 2 to 24 hours under certain circumstances. Decontamination of surfaces and frequent hand washing will help you reduce the chance of getting contaminated from these common surfaces.
Hand Washing When washing hands with soap and water: Wet your hands with clean running water and apply soap. Use warm water if it is available. Rub hands together to make a lather and scrub all surfaces. Continue rubbing hands for 20 seconds. Rinse hands well under running water. Dry your hands using a paper towel or air dryer. If possible, use your paper towel to turn off the faucet.
Hand Washing Remember: If soap and water are not available, use alcohol-based hand gel to clean hands. When using an alcohol-based hand gel: Apply product to the palm of one hand. Rub hands together. Rub the product over all surfaces of hands and fingers until hands are dry.
Nose and Mouth The following measures to contain respiratory secretions are recommended for all individuals with signs and symptoms of a respiratory infection: 1. Cover the nose/mouth when coughing or sneezing; 2. Use tissues to contain respiratory secretions and dispose of them in the nearest waste receptacle after use; if you don't have a tissue, cough or sneeze into your upper sleeve, not your hands; 3. Perform hand hygiene (e.g., hand washing with nonantimicrobial soap and water, alcohol-based hand gel, or antiseptic hand wash) after having contact with respiratory secretions and contaminated objects/materials.
Contact Info: Mark Regna, QUESTIONS? Corporate Healthcare Services Jani-King International mregna@janiking.com
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