There are a number of ways that personnel’s can prevent and control infection in a health and social care setting. Personnel’s in a health and social care setting include , nurses , Doctors, cleaners, nursery assistants and nursery teachers. Nurses should thoroughly wash and dry their hands before and after caring for a patient, before and after touching any potentially contaminated equipment or dressings, after bed making and before handling food. Their hands can be washed with soap and water or, a fast-acting antiseptic solution like a hand wipe or hand gel. They should also wear Disposable gloves when physical contact with open wounds, for example when changing dressings, handling needles or inserting an intravenous drip.
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.
Lancet 370 (9593): 1102. doi:10.1016/S0140-6736(07)61487-1. PMID 17905145. 11.^ Jump up to: a b "Hospital deep cleaning under fire". BBC News. 14 January 2008.
A risk assessment enables all parties, employees, employer and visitors that they are within a safe environment; those things are in place to reduce the risk of harm or potential risk. Describe correct procedures that relate to skincare? Infection control procedures relating to good personal hygiene include: • Hand washing - the spread of many pathogens can be prevented with regular hand washing. You should thoroughly wash your hands with water and soap for at least 15 seconds after visiting the toilet, before preparing food, and after touching clients or equipment. Dry your hands with disposable paper towels.
| 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. | | | 264 | 3.1, 4.3, 4.4 | What procedures and systems are relevant to the prevention and control of infection?Handwashing – signs for service users and vistors, technique displayed in bathrooms/toilet areasHandgel provided to staff and pumps at main entrance of building.Handwashing used regularly e.g. before interacting with a person, after procedures, before serving food, after using toilet, after blowing nose, whenever visibly soiled, after each shift.Personal protective equipment provided e.g. plastic aprons and gloves for personal care/cleaning activities. New apron/gloves worn between contact with each service user.Uniforms provided to staff – should be clean and well maintained, hair should be tied
Explain how the process of blanching is used in the food industry and why a specific temperature is required. -Blanching is used in the food industry to quickly heat products containing peroxidase to denature the proteins in an attempt to stop peroxidase from producing the foul-tasting hydrogen peroxide molecules. A specific temperature is required because the food needs to be heated, but not so much so that it gets cooked, or not so little so that the peroxidase remains
Ways of adhering to good standards of hygiene will be documented in your organisation’s standard operating procedures. Protecting a service user will mean you must: • Wash your hands before and after caring for a service user • Wash your hands after touching your hair or other body parts and after using the toilet • Wear appropriate PPE and dispose of it in accordance with regulations • Handle equipment safely, including sharps such as
Used when doing personal care and disposing waste Uniform - You should have a clean uniform when starting your shift and remove your uniform at the end of your shift and take it home and wash it. 5.8 Gloves and Aprons are classed as high risk items so you should dispose them in a yellow bag. Uniform can go in the laundry for a wash. Question 6 6.1 > Wash hands before and after every activity > Wear a clean uniform > Cut and clean nails > Have a Bath, wash your hair 6.3 1. Palm to palm 2.
7,8,Any spillages,i would clean thoroughly and as quickly as possible using the correct materials and equipment for that particular spillage.I would effectively wash my hands using an effective antibacterial soap,after collecting and disposing of body
In order to truly understand the Contamination OCD, we must put ourselves into the situation. Imagine washing your hands in the dark where there is not much of water coming out. After washing your hand, you may not feel like you have completely washed your hands. This is the kind of uncertainty you have contamination OCD. In order to alleviate the feeling of being dirty, OCD patient excessive washes their hand, resulting great damage to ther skin.