Slides hand safety & hygiene

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Hand Washing Technique and Hand Hygiene Overview.

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  • . VRE – Vancomycin ResistantEnterococci. SARS – Severe Acute Respiratory Distress Syndrome. MRSA – Methicillin Resistant Staphylococcus Aureus
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  • Slides hand safety & hygiene

    1. 1. HAND SAFETY & HYGIENE PRESENTATION.BYDR. EMEKA ANUGOM..
    2. 2. AGENDA Overview of Hand Safety and Hygiene Diseases Caused by Improper Hand Hygiene Possible Modes of Disease Spread ALWAYS WASH Your Hands Steps for Proper Hand washing. Proper Hand washing technique summary Location of Hand washing technique posters. REMEMBER Credits Questions 2
    3. 3. 3
    4. 4. OVERVIEW 76 million foodborne illnessesoccur annually 70% of these are caused byimproper hand washing4
    5. 5. DISEASES CAUSED BY IMPROPER HANDHYGIENE5
    6. 6. POSSIBLE MODES OF DISEASE SPREAD. After Petting a Dog Before handling or eating food After Coughing or Sneezing After using the bathroom in your home After Changing a diaper After Handling Money After using a Public Restroom 6
    7. 7. ALWAYS WASH YOUR HANDS:- After Using the bathroom- After Changing a diaper- After Touching animals or animal waste- Before and After Preparing food(especially before and immediately afterhandling raw meat, poultry or fish)- Before Eating- After Blowing your Nose- Before and After treating wounds or cuts- Before and After touching sick or injuredperson(s)- After Handling rubbish- Before Inserting or removing contactlenses- When Using public toilets7
    8. 8. STEPS FOR PROPER HAND WASHING.- Hand washing is one ofthe most effective meansof reducing the spread ofinfection.- It should always be doneunder stream of water forat least 10-15seconds, usingAntimicrobial soap/barsoap for this procedure.- Hands are held down(below elbow) duringwashing to ensuremicroorganisms arewashed directly into thesink.8
    9. 9. STEPS FOR PROPER HAND WASHING.- Check Hands forany breaks in theskin or cuts- Balance your feetfor stability9
    10. 10. STEPS FOR PROPER HAND WASHING.- Removewatch, rings, bracelets or any otherjewelry10
    11. 11. STEPS FOR PROPER HAND WASHING.- Turn on the wateraccordingly(depending onwhether the faucethas hand operatedhandles, Kneelevers, Foot pedals orElbow control- Adjust the watertemperature to bewarm (morerecommended andhas minimal impacton protective oil ofthe skin) 11
    12. 12. STEPS FOR PROPER HAND WASHING.- Wet hands thoroughlywhile holding themunder running water- Apply soap to thehand, 2-4ml of liquidsoap or firmly rubbingbar soap betweenhands 12
    13. 13. STEPS FOR PROPER HAND WASHING.- Make lather byrubbing palms ofyour hand firmlyand in circularmovement.- Change positionand rub theback(dorsal) part ofyour hand. 13
    14. 14. STEPS FOR PROPER HAND WASHING.- Do the same on theother hand- Interlace the fingersand thethumb, move thehands back andforth. 14
    15. 15. STEPS FOR PROPER HAND WASHING.- Clean every digitsof the hands- Start from theproximal(Beginning) to thedistal part (End) ofthe digit 15
    16. 16. STEPS FOR PROPER HAND WASHING.- Do same on theother hand- Clean the finger tipsof both hands16
    17. 17. STEPS FOR PROPER HAND WASHING.- Rinse the handsthoroughly17
    18. 18. STEPS FOR PROPER HAND WASHING.- Rinse the handsthoroughly18
    19. 19. STEPS FOR PROPER HAND WASHING.- Thoroughly dry the handsand arm with paper toweland discard the paper inthe appropriate container- (N:B Moist skin getschapped readily and thusmaking it prone to lesions)- Turn off the water using thepaper towel to grasp theappropriate handle (toavoid picking up micro-organisms from the faucethandle).19
    20. 20. PROPER HAND WASHING TECHNIQUESUMMARY Remember the basic steps:20
    21. 21. LOCATION OF HAND WASHING TECHNIQUE POSTERS- The posters arelocated in all publicrestrooms, pantry, kitchen, mess halland cleaning lockerrooms.- Please take the timeto look through it.21
    22. 22. REMEMBER Anywhere a large number of personsreside or work together, has an increasedchance of infection being acquired, eitherby- Direct/indirect contact- Spread by hands/air/equipment Infection control is a responsibility ofeveryone and the most important personin this control cycle is YOU! If YOU get it right, we shall have ahealthier and more efficient work force. If YOU get it wrong, someone could get illand that someone could be YOU.22
    23. 23. .23
    24. 24. CREDITS http://www.slideshare.net/DocLorie/routine-hand-washing-technique-presentation?from=ss_embed http://www.slideshare.net/nick.johnstone/hand-washing-and-infection-control-school-presentation/download http://www.hopkinsmedicine.org/heic/Hand_Hygiene/ http://www.foodsafetynews.com/Handwashing-Presentation-MDH-4-6-10.pdf http://www.slideshare.net/chris271154/infection-control-1408854 http://www.microbeworld.org/images/stories/washup/2010trendedhandwashingfindings_081610.ppt. http://grad.msu.edu/wellness/physical/physicalhealth.aspx http://online.wsj.com/article/SB10001424052702304537904577277420353494102.html 24
    25. 25. QUESTIONS25

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