Nurses must use sterile dressings on open skin surfaces to prevent infection. We must also keep patient equipment and supplies clean in order to prevent the spread of germs. Nurses must also use personal protective equipment like a mask, eye protection and a face shields if you are near a patient care activity that may involve a splash or spray of body fluids, they should then dispose of all single use personal protective equipment immediately after use. Cleaners should clean toilets with disinfectant to kills any germs. They should also clean any surfaces e.g.
In order to clean this I would collect cleaning equipment from the cleaner’s cupboard and spray the bath with appropriate cleaning agents and using a clean cloth and after cleaning the bath I would rinse this thoroughly with hot water to remove any residue from the bath. I would then proceed to mop the floor and apply a wet floor sign so to make the next user aware the floor may be wet. 2. Describe the roles and
A shower attachment on a long hose is also helpful for rinsing but not necessary. Once you have collected all of your supplies, it is now time to prepare the bathtub. To limit your dog’s opportunities to leave the tub, or even worse, the bathroom
Dry your hands with disposable paper towels. • Unbroken skin - intact and healthy skin is a major barrier to pathogens. Any cuts or abrasions should be covered with a waterproof dressing. • Gloves - wear gloves if you are handling body fluids or equipment containing body fluids, if you are touching someone else's broken skin or mucus membrane, or performing any other invasive procedure. Wash your hands between each client and use fresh gloves for each client where necessary.
Food should be thrown out or refrigerated after being left out for 2 hours. All reheated food should be heated to 140 degrees F. Make sure you practice good hygiene, by washing your hands, washing utensils before using again, heating properly and storing properly. 1.3 Personal protective clothing (ppe) should be worn when handling food to prevent the spread of germs or bacteria for example if you have a small cut on your hand it could get infected or you could spread infection onto the food therefore spreading to the service user. Using aprons will protect your clothing from becoming dirty but also prevent any bacteria on your clothing spreading onto surfaces and the food you are preparing. Gloves and aprons will also protect your skin from burns from oils, very hot liquids and food containers.
Covering cuts and scrapes with a clean bandage will help the wound to heal and it will also prevent the bacteria from being spread. Also, do not touch other people’s wounds or bandages. Do not share personal items such as razors or towels as well. Shared items, such as gym equipment, should be wiped down with antibacterial wipes before and after use. Another way to help kill bacteria is by drying clothes, sheets, and towels in a dryer instead of letting them air dry (Understanding MRSA Prevention, 2012).
| 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
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.
Keep hot foods hot, and cold foods cold. Be careful not to cut yourself with sharp knives, or burn yourself with hot oil or hot water. Keep chemicals stored in separate area from foods. When clearing away, use clean cloth to wipe table, not leftover napkins - to avoid spreading germs. Most importantly, be sure to wash your hands thoroughly before and after food preparation and after cleaning up.
It is important to that when treating lacerations that they are washed with sterile water, minimising infection for the individual. It is important to make sure that all equipment you use is sterile and has come out of its original packaging which again should be clean, such as bandages, again minimising infection risks. When having to go CPR it is possible to use a plastic mouth guard, stopping again any skin to skin contact. The mouth guard can be used when an individual has also vomited or has had possibly blood or any other fluids around the mouth area. | Paediatric Emergency First Aid Learning outcomes 1.3 Describe suitable first aid