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.
If, however, I was assisting with the repositioning of a patient who is incontinent, I would probably consider hand washing, gloves and an apron. Once I have performed the activity, I would remove aprons and gloves, and dispose of them according to my organisation’s policy. I must wash my hands after patient contact and before moving on to the next person. If I make physical contact with a patient I was my hands, but if no physical contact is made I use an antibacterial gel which is provided by the NHS. Hand gels should only be used as an interim measure until you are able to perform a proper hand wash; they are not a suitable replacement for good hand washing.
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.
Claire Ann Samuel Infection Control Infection prevention and control is a key element of work in social care and is vital to the well being of our service users. Good infection prevention and control are essential to ensure that service users receive safe and effective care. Effective prevention and control of infection must be part of everyday practice and be applied consistently by everyone involved in the care sector. All support workers are required to wear (PPE) personal protective equipment clothing when carrying out personal support tasks or food preparation, as out lined in the personal protective equipment policy, this includes gloves, sleeves, aprons, masks and shoe covers. Especially when dealing with people who have a weakened immune system such as the elderly.
• The employer or manager – To make sure that employees are up to date with mandatory health and safety training to improve the safety at work for themselves as well as patients. • Others in the work setting – builders should make sure that their building equipment does not harm members of the public by keeping walking paths clear. 4. Identify tasks relating to health and safety that should not be carried out without
There are also many employers responsibilities in relation to the prevention and control of infection. These include:- * Making sure that employees are aware of the health and safety aspects of working in that environment. Employers must make sure that their staff attend all relevant and correct training made available and work to the CQC standards or quality and safety. * They need to keep records in relation to infection control relevant and updated etc. * And to ensure that all PPE/equipment is correct and available and working at all time.
Here is some of the routine I do. • Make sure I wash my hands before and after use it, then use glove if there has been any body fluids on the equipment, get the right wipes, to clean the equipment, then I would dispose of it in the clinical waste bin which is a yellow bag in all the rooms. • If I see that something is not right with the equipment I would then report it to the
It is their responsibility to ensure that suitable places are in place for the use of washing, toileting, and food preparation And also to ensure that PPE is provided and that equipment is maintained for safe use. 2.1 In the work place of care there are legal regulations and body standards in place, to maintain the prevention and control of infection which comes under the health and safety at work act. This is to ensure there is a safe work environment for employees and visitors, Rules would be to ensure risk assessments are carried out, and to maintain the control of infection This can include storing, handling and disposal of food to
Rachael Foster The principles of infection prevention & controlunit 4222-264 1.1 - As an employee the correct PPE should be wore i.e. gloves and aprons. Good personal hygiene should be kept and hands should be washed after our duties i.e. giving personal care. 1.2 - As an employer all staff should be trained in infection control, to be able to notice potential risks.
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). Washing your hands, as previously stated, is very important. People should scrub their hands for a minimum of 15 seconds, dry their hands with a disposable towel, and use a towel to turn the faucet off. Hand sanitizer should also be used when access to soap and water is not available (MRSA infection: Prevention,