UNIT-4223-007 The principles of infection prevention and control Outcome1 Understand roles and responsibilities in the prevention and control of infections The learner can; 1. Explain employees ’roles and responsibilities in relation to the prevention and control of infection As a minimum I need to ensure that I wash my hands before and after each activity. However, hand washing alone may not be sufficient for the activity I’m involved in. When assessing the risk of infection, the chances are that if you are assisting somebody to walk from the bedside to the toilet on the ward, hand washing alone may be sufficient. If, however, I was assisting with the repositioning of a patient who is incontinent, I would probably consider hand washing, gloves and an apron.
5. List at least three types of bacteria whose names reflect their shapes and arrangements, and state the meaning of each name. Streptococcus (Coccus Shape) this is a spherical bacteria that causes Strep Throat. Lactobacillus (Bacillus Shape) this is a bacteria in the form of a rod that is usually in probiotics Spirillum Pulli (Spirillum Shape) this is a spiral bacteria in rat bite fever Exercise 3: Gram stain 1. What is the function of the iodine solution in the Gram stain?
The article explains treatment of pertussis depends on how bad the case is, the age of each person, and past medical history. However, pertussis can be treated with oral antibiotics to help reduce chances of spreading pertussis for people who do not have a bad case of pertussis. For people who have a bad case of pertussis, treatment may include supplemental oxygen, intravenous or IV fluids, intravenous or IV antibiotics, and steroids. The article also explains how to prevent the spread of pertussis. One of the big ways to prevent the spread of pertussis is to keep the infected person away from anyone who does not have pertussis or is not infected.
ServSafe Essentials 4 The Safe Foodhandler Inside this section: How Foodhandlers Can Contaminate Food Diseases Not Transmitted Through Food Components of a Good Personal Hygiene Program Management’s Role in a Personal Hygiene Program After completing this section, you should be able to: Identify personal behaviors that can contaminate food. Identify proper handwashing procedures. Identify when hands should be washed. Identify appropriate hand sanitizers and when to use them. Identify hand maintenance requirements.
Date................... Assessor Name.................................... Date.................. IV Name............................................... Date.................. UNIT NO. | LEARNING OUTCOME | Question | UNIT NO. | LEARNING OUTCOME | 264 | 2.2, 3.1, 6.4 | What are the main points of the policies and procedures for hand washing?Expose forearms – Bare below the elbowSingle band ringNo bracelets or watchesNails clean and of reasonable lengthNo false nails or nail polishWash with soap and water to remove dirt and micro organisms, or apply alcohol rubWash hands when visibly soiled, contaminated with blood or bodily fluids, after using the toilet, before procedures and before eating.
Once the source has been removed we then ensure that no other service user enters the environment and the a member of staff wear gloves, uses clean equipment, removes waste safely and if necessary wears protective equipment. We also promote the correct way to wash hands to all staff and service users to minimise the spread of infection; hand sanitizer is also promoted to further promote infection control. If infection was to break out, it would have detrimental consequences for both the individual and the
It is my job to make sure they clean their hands properly to remove any bacteria before lunch. In some cases, we have to help the children wash their hands as they are not capable of washing them properly. Food hygiene: Babies and young children are especially vulnerable to the bacteria that can cause food poisoning. Ensure your baby is not at risk as a result of food preparation and serving. Always wash your hands well before preparing food and after touching raw meat, fish and eggs.
Down the respirator tract into the lungs. Coughs,cold and other common air Bourne infections. How can our own health or personnel hygiene put others at risk in the work place. Good personal hygiene is one of the most effective ways to protect ourselves, and others, from illness. This means washing hands, being carefully not to cough or sneeze on others, cleaning things that you touch if you are unwell
Infection control precautions are a set of standard recommendations used to reduce the risk of transmission of infectious agents from body fluids or environmental surfaces that contain infectious agents. Infection control ensures patient and client safety, Patients have varying susceptibility to develop an infection after exposure to a pathogenic organism The higher likelihood of infection is reflected in vulnerable patients who are immune compromised because of age (elderly), underlying diseases, severity of illness, The outbreak of infection can be fatal if care is not taken; for instance an
An evaluation of: a) Different types of personal protective equipment (PPE). b) How using PPE can help to prevent the spread of infection. Organisms such as bacteria and virus may enter the body via cuts, contaminated food or water, close contact with an infected person, breathing in the inhaled droplets when infected person coughs or sneeze, touching contaminated surfaces. The best prevention and most effective method is hand washing. Hand washing is the single most important method of preventing and controlling infection.