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Infection prevention-and-control
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- 2. What is infectionprevention and control? • Infection Prevention and Control is an approach to prevent harm caused by infection • Infection occurs when pathogens (germs) eg bacteria, viruses, protozoa or fungi get into/onto the body. While the risks of infection differ, the basic principles of infection prevention and control apply regardless of the workplace setting. • Every year, many people suffer from infections which require medical attention. No county, health care facility, public spare, home or workplace can claim to be free of infections. • Everyone has a responsibility to ensure infection prevention and control is carried out in the workplace.
- 3. Chain of infection •The chain of infection is central to your understanding of how infection spreads in the workplace
- 4. Learning check Which ofthe below statements do you consider to be true or false? True False Infection prevention and control is an approach to prevent harm causes by infection to individuals and groups of people While the risks of infection differ, the basic principles of infection prevention and control apply regardless of the workplace setting No county, health care facility, public spare, home or workplace can claim to be free of infections The spread of infection requires three elements, a source of infectious agent, a mode of transmission and a susceptible host Everyone has a responsibility to ensure infection prevention and control is carried out in the workplace.
- 5. Understand the standardprecautions of infection control • Standard precautions are a set of infection control practises used to limit the spread of infection in the workplace they must be adhered to as a matter of etiquette and work health and safety, regardless of whether you or others in the workplace appear to be infectious.
- 6. Hand hygiene • Handhygiene refers to washing with anti- bacterial soap and water, or the use of alcohol gel to decontaminate hands. It is the single most important way to prevent the spread of infections. • Hand hygiene is to be performed before and after client care, before preparing food, before eating, after using the toiler, and after coughing or sneezing into a tissue.
- 7. Coughing and sneezing •Coughing etiquette is about covering the nose/mouth with a issue or sneezing or using the crook of the elbow to contain respiratory droplets • Tissues must be discarded in the nearest waste bin after use. • Hands are to be washed with plain or an seen bacterial soap and water or antibacterial alcohol gel should be used, to decontaminate hands after coughing or sneezing
- 8. Spitting • Spitting canspread infection and cause health issues. It is also a health hazard and is not to be carried out in the workplace or in the near vicinity of the workplace. • Spitting may include spitting into the rubbish bins, kitchen sinks, wash basins or on the ground.
- 9. Cleaning and disinfection •Client care areas, areas that serve food and beverages, common waiting areas, kitchen and food preparation areas and other commonly touched surfaces should be cleaned routinely. • In the case of offices that use ‘hot seats’ or shared equipment, alcohol swipes are to be used to decontaminate surfaces • In the case of a client care environment there may be multi-use equipment for a single client that needs to be cleaned. Or reusable equipment by one or more client that must be reprocessed after each use and before being reused by another client.
- 10. Disposal of waste •The main types of waste include general waste, organic products, recyclable products, clinical waste, pharmaceutical waste, biohazardous waste and chemical waste. • Litter - Litter can be very dirty and may carry germs. Some insects and animals are attracted to areas with lots of litter. They find their food among the garbage and can pick up germs and become carriers for diseases that may make people sick -litter is not be carried out in the or in the near vicinity of the workplace/ • General waste - General waste such as food scraps, tissues, and other forms of rubbish can spread infection - General waste is to be collected and disposed on a regular basis as to prevent the build up of bacteria and the attraction of insects and vermin that thrive from garbage. • Biohazardous waste - Biohazardous waste, also called infectious waste or biomedical waste, is any waste containing infectious materials or potentially infectious substances such as blood. Of special concern are sharp wastes such as needles, blades, glass pipettes, and other wastes that can causes injury during handling.
- 11. Safe handling ofneedles and sharp devices • safe handling of needles and sharp devices are standard precautions that are implemented to prevent health care workers exposure to blood borne pathogens. • When safe handling of needles and sharp devices are requires, your employer will provide more detailed instructions around safety devices, disposing of used needles, unused needles, use of sharp containers and disposal of waste
- 12. Personal protective equipment •Personal protective equipment (PPE) includes items such as gloves, gowns, masks, respirators and eyewear used to create barriers that protect skin, clothing and the respiratory tract from infection. • PPE is mainly used by health professional and is a last resort when work practices and controls alone cannot eliminate exposure to infection. The items selected for use depend on the type of interactions that is had with a co-worker, customer, client or visitor to the workplace
- 13. Learning check Standard precautionsare a set of infection control practises used to limit the spread of infection in the workplace. They must be adhered to as a matter of workplace safety, regardless of whether you or others in the workplace appear to be infectious.
- 14. There are manystandard precautions used to limit the spread of infection in the workplace including: • Hand hygiene • Respiratory hygiene • Cleaning and disinfections • Disposal of waste • Safe handling of needles and other sharp devices • Personal protective equipment Standard precautions must be adhered to as a matter of etiquette and work health and safety, regardless of whether you or others in the workplace appear to be infectious.
- 15. Common confections atwork • Common cold The common cold is a viral infection of the respiratory. The throat, nose, sinuses, airways and lungs are affected. The symptoms of a common cold include: • Coughing and sneezing • Headaches and body aches • Runny nose and sore throat • If fever occurs it is generally very mild The symptoms usually last for five to seven days. The common cols is not the same as the ‘flu’ (influenza) which a more serious viral infection.
- 16. Common confections atwork • Influenza The flu is a contagious virus and is made worse by circulated air and an office environment. Symptoms are usually worse than a common cold, last longer and include: • Coughing and sneezing • Diarrhoea • Fatigue • Fever • Headaches and body aches • Lack of appetite • Nausea and vomiting • Runny nose and sore throat Influenza spreads through person to person contact and via indirect contact. Many surfaces in the workplace may carry these germs eg doorknobs, keyboards and desk surfaces. It is important to keep disinfectant wipes on hand to decontaminate these surfaces regularly.
- 17. Common confections atwork • Stomach flu The stomach flu is the common name for what is diagnosed as gastroenteritis. Gastroenteritis is a bacterial infection that causes inflammation of your stomach and intestines. As with the flu, the stomach flue is contagious, but it requires shared air to spread. Stomach flu can infect a person by breathing in tiny, contaminate particles and touching infected surfaces. The symptoms for stomach flu include: • Abdominal cramps • Diarrhoea • Fever • Muscle aches and headaches • Nausea and vomiting The best ways to avoid this illness is to wash your hands every time you go to the bathroom and enter and exit your building
- 18. Common confections atwork • Allergies Allergies are common at work. The primary rigger for seasonal allergies is pollen from trees, weeds and grasses that are blooming. • The symptoms for season allergies can include: • Itchy, watery eyes • Runny nose and congestion • Coughing and sneezing • Fatigue • Hives • Rash The best way to protect yourself rom exposure to pollen is to keep your window closed and turn on the air conditioner. This will aid in circulating the air and trapping the pollen particles in the filter. You may choose to stay inside during your breaks when pollen count is high.
- 19. Common confections atwork • Skin infections There are many different types of skin infections cause by different types of infectious agents. Impetigo (school sores) and scabies are amongst the more common skin infections. Skin infection are transmitted via direct contact.
- 20. Modes of transmissionof infection at work Infections can be spread via direct or indirect transmission. • Indirect contact transmission occurs when there is no direct person to person contact. Examples include: • Contaminated surfaces eg doorknobs and desks • Objects such as telephones or keyboards • Mosquitoes, flies, mites, fleas, ticks, rodents or dogs • Direct contact transmission occurs when there is person to person contact. Examples include: • Coughing on someone • Shaking of hands
- 21. What happens ifsomebody suggests that you are a risk for infection Step 1- Workplace policy • Seek out your work health and safety policy or infection protection and control policy and follow the steps for reporting. If your workplace doesn’t have a relevant policy, speak with your supervisor or a senior manager, human resources or a health and safety officer.
- 22. What happens ifsomebody suggests that you are a risk for infection Step 2- Let the person know • Whenever you feel comfortable and safe enough to do so, make it clear to the person who is showing signs and symptoms of infection that they may need time away from work or medical attention. • If you are not comfortable with approaching the person or feel a risk to your won health and safety, you do not need to approach them.
- 23. What happens ifsomebody suggests that you are a risk for infection Step 3- Report the risk for infection • You can report a risk for infection to your supervisor or manager, a health and safety representative, human resources or senior management. • Meet with your supervisor or manager and let them know about whst has happened • If your supervisor or manager is involved, you may go to another manager or speak with health ad safety representatives, human resources and a senior manager.
- 24. What happens ifsomebody suggests that you are a risk for infection Step 4- Information required in your report Once you’ve mad report, your employer will consider whether it is appropriate to investigate it. To help with any investigation, the following information will be required: • Day, date, time and location of exposure • Names of people involves, including the source person (if known) • What happened • Who else has been exposed You employer may ask you to give a written record of the above information.
- 25. What happens ifsomebody suggests that you are a risk for infection if somebody suggests that you are a risk for infection, follow these steps: • Stay clam and seek to understand their feedback • Acknowledge the situation and the impact your risk for infection my have caused/is causing • Respect the situation and ensure your behaviour is open, honest and professional
- 26. Consider the followingcase study • Tosin has returned from an overseas holiday. On his first day back he has mentioned to several work colleagues that he has been grappling with flu like symptoms ever since he arrived home. He is struggling to concentrate and has notable sweats, coughing and has visited the restroom more than usual. • Oyinda, a member of Tosin’s team, approaches Tosin and explains to him that several members of the team are worried about his health. Tosin responds, “There is no place for sick days at the sign of a runny nose.” • In response, Oyinda suggests that it might be a good idea to go and get checked out by a doctor, to which Tosin responds, “I’ve got far too much work and don’t have time to see a doctor”. Tosin closes the conversation by thanking Isabella for her concern and that he will be okay.
- 27. Consider the followingcase study • What should Oyinda do in this case? • What should Tosin do in this case?
- 28. How can youreduce the spread of infection and support others in infection prevention and control • Wash your hands often This is important before and after client care, before preparing food, before eating, after using the toilet and after coughing or sneezing. • Examples for healthcare is before and after client care, including contact with client and/or equipment. • Examples of office-based staff is client interactions such as shaking hands or sharing of pens or phones
- 29. How can youreduce the spread of infection and support others in infection prevention and control • Get vaccinated Immunisation can reduce your chances of contracting many diseases. Keep your recommended vaccinations up-to-date.
- 30. How can youreduce the spread of infection and support others in infection prevention and control • Use antibiotics sensibly Take antibiotics only when prescribed. Unless otherwise directed, take all prescribed doses of your antibiotic, even if you begin to feel better before you have completed the medication.
- 31. How can youreduce the spread of infection and support others in infection prevention and control • Stay at home if you have signs and symptoms of an infection. Don’t go to work if you’re vomiting, have diarrhoea or are running a fever.
- 32. How can youreduce the spread of infection and support others in infection prevention and control • Be smart about food preparation Keep counters and other kitchen surfaces clean when preparing meals. Don’t let cooked foods touch raw foods or remain at room temperature for an extended period
- 33. How can youreduce the spread of infection and support others in infection prevention and control • Disinfect the ‘hot zones’ These include reception areas, shared areas such as meeting rooms and lunchrooms, telephones, wet areas such as toilets and shower rooms- these areas can have high concentration of bacteria and other infectious agents.
- 34. How can youreduce the spread of infection and support others in infection prevention and control • Don’t share personal items Avoid sharing drinking glasses or eating utensils. Clean your own drinking glasses and eating utensils after each use.
- 35. How can youreduce the spread of infection and support others in infection prevention and control • Travel wisely Don’t fly or use public transport when you’re ill. With so many people confined to such a small area, you may infect other passengers. Depending on where your travels take you, talk to your doctor about any special immunisations you may need.
- 36. Your responsibility You havea responsibility to practise a high standard of personal hygiene and to follow infection prevention and control principles in the workplace. Your contribution towards infection prevention and control will help provide the following benefits: • Increased productivity through a healthier workplace • Decreased absenteeism due to sickness • Reduced risk for the spread of infection in the workplace • Increased reputation in the marketplace by being recognised as providing a healthy workplace