Infection Prevention and Control free essay sample

Understand the roles and responsibilities in prevention and control of infection AMy role is to maintain a high standard of health and hygiene, which means regularly washing my uniform, regularly washing and keeping my hair clean and tied back, keeping my nails short and not wearing false nails or polish. Not wearing rings. Regularly washing my hands the correct way. I must report illness and any skin conditions to my manager and not come into work with diarrhoea and/or vomiting until 48 hours clears. I must be aware of infection prevention and control policies and procedure and follow at all times, using the appropriate PPE. I must report anything I think poses as an infection risk to my manager. I must also attend training sessions and keep my training up to date. BThe employers role is to carry out risk assessments to identify risks and ways to remove, reduce or control them. Produce infection control policies and procedure with steps to be taken that comply with legislations and make the fully available to all staff. Provide training for all employees and offer the training regularly to keep all employees training up to date. Distribute relevant information when guidelines/polices etc have change or if there has been an outbreak of an infectious illness. To provide the correct PPE for all employees. Keeping records of anything relating to infection prevention such as cleaning schedules/fridge temperatures. Informing HSE of any outbreaks of infection. 2Understand legislation and policies relating to prevention and control of infection ALaws that apply- The health and safety at work act 1974 Management of health and safety at work act Public health (control of diseases act) Food safety Act Environmental protection act PPE at work regulations Hazardous waste regulations 2005 Control of substances hazardous to health 2002 RIDDOR (reporting of injuries, diseases and dangerous occurrences) Code of practice BNational Minimum Standards states that the premises are to be kept clean, hygienic and free from offensive odours throughout and there must be a system in place to control the spread of infection, in accordance with relevant legislation and published professional guidance. Laundry facilities need to be situated away from areas where food is stored and handled. Hand washing facilities are sited in areas where infected materials and or clinical waste are being handled. Policies and procedures for control of infection must include dealing with spillages, provision of protective clothing and hand washing. The care home must have a sluicing facilities and sluicing disinfectant. Laundry must be washed at a minimum of 65Â °c for no less than 10 minutes. CPolices that apply are- Infection prevention and control policy Waste management policy Health and safety at work policy Safe sharp practice Personal protective equipment Aseptic technique and clean technique Hand hygiene policy 3Understand system and procedures relating to the prevention and control of infections AInfection prevention and control procedure for the management of influenza Personal protective equipment procedure Decontamination procedure Hand hygiene procedure Management for MRSA Screening for MRSA Prevention of occupational exposure to blood Aseptic technique Isolation procedure Management of an outbreak of diarrhoea and vomiting BThe impact an outbreak could have is increase in cost ofr the organisation because of having to get in extra PPE. Staffing levels may decrease due to high staff sickness levels. Loos of confidence from the public and the service users. If legislation are not being met there could be legal action taken against the company. As an employee they may have a loss in confidence in the organisation because they feel not enough was done to prevent the outbreak, They also may become scared of working in-case they themselves become infected and my possibly pass it onto their families. The service users could have server ramifications if they themselves become infected they may become hospitalised and may even cause death. 4Understand the importance of risk assessment in relation to the prevention and control of infection ADefinition of the term risk means the possibility of a hazard to cause harm for example not following hand washing procedure increases the likelihood of spreading infection. BAssisting with personal care and dealing with bodily fluids and waste. Disposal of waste such as incontinence aids and needles. Caring for individuals who have infectious illnesses. Dealing with laundry that could have human waste on them. Bathrooms, showers, toilets where there could be human waste and bodily fluids, where it is warm and moist to create the right conditions for bacteria to multiply. Kitchen and dining room surfaces where different types of food and being prepared and eaten. Csteps to be taken when carrying out a risk assessment- Identify the hazard- identify the source where the micro-organisms and infections can come from e. g blood, saliva, urine, vomit, faeces, coughs and sneezes. How transmission can occur e. g contaminated hands, breathing in infections, broken skin, splashes of bodily fluids. Determine who is at risk and how- who is likely to come into contact with bodily fluids and waste. Individuals who have low immune systems either due to prior illness or age. Evaluate the risk-How often is the task carried out, how many people are exposed, how much infectious material is handled. Recoding the findings of the risk assessment so it can be referred back to and employees can see what steps they should be taking to reduce the risk. Implementing the actions identified to reduce risks for example added procedures, PPE. Reviewing the impact of the actions regularly or when the situation changes to ensure they still sufficiently reduce the risk or if more needs to be done. DRisk assessments are vital because the risk of infection needs to be reduced as much as possible to protect everybody in the care setting and who enters the care setting. Risk assessments identify what needs to be done to reduce the risk of infection and also helps prevent reoccurrence of the infection. They also help Improve safe practice and help provide a high standard of care. Understand the importance of using PPE in the prevention and control of infection AGloves- these are to be worn when dealing with hazardous waste and when dealing with individuals such as their personal care or assisting to feed, gloves are a single use and must be changed and disposed of at the end of every task and before starting a new task or dealing with another i ndividual. Aprons- Are for single use only and must be changed and disposed of at the end of every task. Aprons prevent your clothes from becoming soiled and reduces the risk of cross contamination. Masks- these are good for when caring for an individual who has a contagious illness or an individual who suffers a mental illness who spits and reduces the risk of infection being breathed in or swallowed. Goggles- to protect eyes, which help protect whilst cleaning up spillages of hazardous waste or when caring for individuals are vomiting so infections can’t enter into your blood stream through the eyes. Hair covers- when caring for individuals with open wounds so it stops you hair from falling into the wound. Or when you are handling food so as it doesn’t fall in. Gowns-can be used for when caring for individuals who are highly contagious, they protect your cloths from becoming soiled and reduce the risk of cross contamination. Over shoes- can be used when cleaning up hazardous wastes, so as not to spread it around the care home. BPPE should be used as it protects the service providers and service users from the spread of infection. Reduces the risk of cross contamination. CThe laws that apply to wearing PPE are- Personal protective equipment regulations 1992 Health and safety at work act 1974 Control of substances hazardous to health DMy responsibility with regard to the use of PPE are always to use the PPE provided, use the correct PPE for the task I’m about to carry out, to follow the correct procedure for the use and disposal of PPE. To attend the training sessions on the use of PPE. EThe employers responsibility with regards to the use of PPE are to provide PPE which is appropriate to the tasks that are carried out for the certain job roles and to provide training of the staff of correct usage of PPE and procedures of disposal of PPE. F How to apply and remove the PPE I use. Gloves- After washing hands gloves should be put on by holding the wrist end of the glove open with one hand to allow the other hand to enter then extend the glove to cover the wrist and repeat for other hand. To remove the gloves grasp the outside of the glove with one gloved hand (as the outside is contaminated and you don’t want to touch the outside with your bare skin)and peel off the glove, keep hold of the removed glove in your gloved hand and slide your un-gloved hand fingers inside the top of your glove and peel off pulling over the already removed glove discard in clinical waste and wash hands. Aprons- to put on, snap apron off the roll and open out, pull the apron over your head and tie behind your back. To remove place your hands inside of the apron and push outwards to snap the ties around your waist, pull the apron away from neck and shoulders lifting over your head, touching the inside only. Fold or roll into a bundle and discard in clinical waste bins and wash hands. GThe correct way to dispose of PPE is to remove at the end of every task. Once removed it should be disposed of in a clinical waste bin which is lined with a yellow bag and should be operated with a foot pedal. understand the importance of good personal hygiene in prevention and control of infection AThe key principles of good hygiene are keeping nails short as bacteria can live under nails. Keeping hair clean and tied back as hair can contain large amounts of bacteria which can contaminate open wounds, food etc. Regular hand washing, after eating, using the toilet, smoking, touching your hair and face, s neezing, coughing before starting tasks and after tasks are completed. Regular full body washes (showers/baths etc) to help prevent bacteria and fungal infections growing on the skin. Regular Laundering your uniform. Not wearing watches, bracelets or rings. BHow to wash your hands Wet hands thoroughly under warm running water Apply liquid soap in palm of hand Rub hands together palm to palm Rub palm to palm with fingers interlaced Rub back of hand with palm of other hand fingers interlaced and then swap Rub with back of fingers to opposing palm with fingers interlocked Using rotational movements rub around each thumb which is clamped in opposing hand Rub fingertips on the palm of opposite hand in a circular motion and then swap Rub each wrist going halfway up your lower arm with the opposite hand Rinse hands thoroughly under the running water Dry hands completely with a paper towel and using the paper towel to turn off the tap before discarding of it Chands must be washed to prevent the spread of infection and reduce the risk of cross contamination to reduce the bacteria found on hands which could be transferred. Hands are a major route to spreading infection. Dtypes of products that can be used for hand washing Liquid soap from a dispenser which is far more hygienic than a bar of soap which is left on the side for all to use and grow micro organisms. Liquid soap is used for lower risk activities. Antiseptic hand wash can be used as it helps to kill bacteria that may be present on hands. Antiseptic hand wash should be used after high risk tasks such as dealing with hazardous waste. Alcohol hand gel can be used when your hands appear clean a and you are not close to a hand washing facility when an emergency arises and you need to respond immediately. The gel can also be used after normal hand washing to ensure hands are free from bacteria. Paper towels to dry your hands, this is the most hygienic way to dry your hands because they are only for single use and are discarded immediately after use. EOther skin care procedures that need to be taken into account are, checking your hands for any cuts, breaks or cracks in the skin and making sure they are covered either by blue plasters or a dressing. 7understand the causes of infection ABacteria- are single cell micro-organisms capable of multiplying on their own. Bacteria are everywhere and the majority are harmless. Pathogenic bacteria cause infections and illness. Bacteria cause infections because they end up in the wrong place in the body or because they are designed to invade. Virus- is a very small micro-organism that can’t multiply on their own, it can only survive and reproduce inside a living host cell. They latch onto cells and get inside them. Cells of mucous membranes are particularly open to viruses because there is no protective skin. Fungi- is a plant like organism which produces spores. The spores are very resistant to external influences and can live on after the growth form has disappeared. Coming into contact with these spores can cause fungal infections particularly when the skin is broken or the immune system is weak. Fungi and fungal yeast are often part of the bodies natural flora and under normal circumstances grow on the mucous membranes without doing any harm. When there is an imbalance in the natural flora, fungal yeast infections occur. Parasites- are living organisms that depend on a host for survival. They live and feed off the host body. Parasites can be past on by eating contaminated food or by contact with infected person or animal. BBacteria- Clostridium difficile, bladder infection, impetigo, cellulitis, bacterial vaginosis. Virus- Cold, flu, gastroenteritis, chicken pox, shingles, herpes, warts. Fungal- Thrush, atheletes foot, ringworm, nail infections. Parasites- Worms (tapeworm, round worm), head lice, scabies. CInfection is when pathogenic micro-organisms invade and multiply inside the body or tissue and cause harm resulting in illness or condition. Colonisation is when micro-organisms live and multiply in or on a host without causing harm or illness such as staphylococcus aureus which commonly lives on the skin without causing any harm until the skin is broken. DSystemic infection is when pathogenic micro-organisms spread through the body affecting the whole body or many parts of the body or more than one body system at the same time. Viral infections are generally systemic. Localised Infection is when pathogenic micro-organisms only affect a specific part of the body and only has symptoms local to the area of infection, such as inflammation, redness, swelling and pain. EPoor practices in care homes that will lead to the spread of infection are, poor hand hygiene, staff not following hand washing technique or just not washing hands. Staff not using the appropriate PPE. Not following cleaning schedules, not maintaining a clean environment or equipment. Not following procedures in place to prevent and control the spread of infection. Poor waste disposal and storage. 8Understand the transmission of infection Aconditions micro-organisms need to grow Moisture Warmth- they grow between temps 5Â °c 63Â °c Time- they can divide into 2 every 20 minutes Food- they require nutrients to survive. BMicro-organisms can enter the body through- Inhalation- through respiratory tract and natural orifices such as mouth and nose by breathing them in. Ingestion- through the digestive system by onsuming contaminated food of drink. Inoculation- Through the skin when it is broken or cut or through artificial orifices such as colostomy, ileostomy and tracheotomy. Through the urinary tract (bladder, urethra, kidneys) CCommon sources of infection are People- e. g those who are infectious or are contaminated. Contaminated food Contaminated equipment Clinical waste Contamina ted laundry Dust DWe can pass micro-organisms from person to person by- Coughing and sneezing- when you cough or sneeze liquid particles are exhaled and if these contain pathogens they can be inhaled by others and can cause droplet infection. Direct physical contact with an infected person e. g skin infections or parasites, also by kissing and sexual contact. Through injection by sharing needles with and infected person. Faecal- oral transmission e. g when caring for an individual who has gastroenteritis and not washing hands then preparing food, the people who eat it could become infected. EThey key factors that will make it more likely that a person will become infected are babies and children as their immune system has not fully developed. Older persons because as we get older the immune system deteriorates leaving it weakened and unable to fight infections. People who have existing illness or condition. Cancers such as lymphomas and certain types of leukaemia’s change the immune system cells and interfere with the way the immune system works. 9Understand how to maintain a clean environment to prevent the spread of infection AThe general principles of environmental cleaning are to follow the colour coding system, only using the correct coloured cleaning materials for the correct job e. g mops, cloths. Clearing all the dust and debris away at the beginning to enable you to properly clean the surfaces. Use the appropriate chemicals and equipment for the task. Start cleaning from the cleanest to the dirtiest so as not to spread the dirt around. Leave the area safe and clean, not leaving cleaning equipment about for others to pick up. BCleaning schedules are important because they set out guidelines as to when and how often cleaning tasks are to be done in order to maintain a clean and safe environment for everybody in the care setting and to prevent the spread of infection. It also provides a record that the cleaning tasks have been carried out . CManagement of the care setting minimise the spread of infection by putting in place policies and procedures which set out responsibilities and what and how tasks need to be done to minimise the spread of infection. They also have risk assessments put into place. Cleaning schedules set out. Hand washing facilities. PPE is also provided for all necessary tasks. DThe national policy for colour coding of cleaning equipment provides consistency and clarity for staff and ensures items are not used in multiple areas reducing risk of cross infection the national colour scheme is Red- bathrooms, washrooms, showers, toilets, basins and bathroom floors. Blue- General areas including wards, department offices and basins in public areas. Green- Catering departments, kitchen areas and patient food services at ward level. Yellow- Isolation areas. 10Understand the principles and steps of decontamination process AThree steps of decontamination Cleaning- using soap based products to remove dust and dirt. Cleaning is an essential requirement before disinfection and sterilisation takes place. Disinfection- Using chemicals or heat to reduce or inactivate pathogens. Sterilisation- Process which removes all pathogens including spores and conditions in which they survive, using chemicals, heat or steam. BCleaning agents should be used following manufacturers instructions and recommendations regarding the amount used, dilution and contact times. Containers used to dilute solutions must be clearly labelled. General purpose cleaning agents are used for general routines environmental cleaning and when visibly dirty, where non-hazardous spillages occur. CDisinfecting agents should be used following manufacturers instructions and recommendations regarding the amount used, dilution and contact times, storage and disposal. Containers used to dilute solutions must be clearly labelled with the name and date and time it was made up. Disinfecting agents should be used after cleaning has taken place to remove the dirt. DThe use of PPE is vital during decontamination processes because it helps to prevent clothing hands and mucous membranes from becoming contaminated with micro-organisms and helps protect from exposure to bodily fluids, reducing the risk of cross contamination. ESome types of contamination pose more risks than others because they can potentially contain more harmful pathogens that others for example blood could potentially contain pathogens which cause blood borne viruses such as hepatitis B, C, D . Faeces can contain pathogens which are highly infectious such as nor virus, gastroenteritis and clostridium difficile. FThe level of risk depends on the type of cleaning or disinfecting agent used, low risk would only requires cleaning. Medium and high risk would require cleaning and disinfecting. Both would need the correct products according to the guidelines for the job. GWhen cleaning small non electrical items then a sink or bucket should be filled with warm water and the appropriate amount of detergent or disinfectant. Items must be cleaned under the surface of the water using a brush or disposable cloth. Allow equipment to drain and then it should be rinsed with warm water and then dried with disposable paper towels. When cleaning electrical equipment it must be disconnected first from the electrical supply, a damp cloth immersed in warm water with appropriate solution then wring out the cloth and equipment wiped down thoroughly and dried with disposable paper towels. 1Understand the importance of good waste management practice in the prevention of the spread of infection AThere are 2 types of waste hazardous waste and non hazardous waste. Hazardous waste is anything that is likely to contain micro-organisms that can cause harm and infections to anybody who comes into contact with it. Non hazardous waste is general household waste such as packagi ng, bottles, tines and food waste and anything else that is not likes to contain pathogens that can cause infections. BWhen disposing of hazardous waste for example when assisting and individual with personal care you should have a small white bag to discard the pads and wipes and PPE used, to make sure they don’t contaminate anything, the bag is tied up and then disposed of into the sluice room and into the clinical waste bin (yellow bag) and operated by a pedal. Once that is full it is then taken and put in the big yellow clinical bins that are kept outside for the appropriate service to pick up and dispose of. General waste is disposed of immediately into a bin with a black bag, lid kept closed at al times. Sharps are disposed of into a sharps container. CBefore waste is collected it should be discarded in the bins outside. Storage should be in a well drained area with wash down facilities. Bins should be impervious and hard standing with lids to prevent scavenging animals. Clinical/hazardous waste must be kept separate to general waste to minimise the risk of accidentally cross contamination. All accidental spills should be cleaned immediately. D Laws and policies that apply to waste management are Hazardous waste regulations Lists of waste regulations Waste management licensing regulations Environmental permitting regulations E. C directive on waste E. C directive on hazardous waste Waste management policy Eto reduce the risk of injury from sharp objects they should be carried on a tray with a sheath still on. Never attempt to re-sheath a needle after it has been used. Once used it must be put back onto the tray immediately and transferred to a yellow sharps bin with a red lid, if appropriate take the sharps bi with you so the sharp can be disposed of immediately after use. This bin is stored in a secure locked cupboard.