I would ensure that the residents would be presentable in their appearance at all times. Additionally I would ensure that the service user have any aids that are required for examples, glasses, hearing aids, dentures and that these are kept cleaned and work. Another role that I would have within the care home would be to assist the service users in rehabilitation activities under guidance and supervision of the manager. I would also have the responsibility of assisting in the cleaning of the home when needed especially the dining areas after meals. I would also support infection control by cleaning up any spills immediately.
Disposal or contaminated waste such as urine from the catherer jugs go in the sluice sink and it is mine and every member of staff responsablity to make sure contaminated waste is disposed of correctly. I use orange bags to dispose of wipes, pads (used by patients) plus anything else. The sluice is used to dispose of urine, faeces etc... you have to wear gloves and approns constantly throughout your shift as you you have contact with patients. Every time you take your gloves of its important for me to wash my hand thoroughly to stop infection from spreading. It is so vital that you never go to one patient then straight to the next patient without changing approns and gloves and washing you
Soiled Linen: This should be handled while wearing plastic gloves, if in a client's home the soiled linen should be separated from the unsoiled linen. Use hot temperature water to wash soiled linen in a washing machine. Avoid leaving them on the floor or soaked outside the washing machine to ensure infection control. In Nursing homes, soiled linen are collected into red bags and taken directly to the laundry; these red bags disintegrate in the washing machine. Hands should be washed at the end of such task.
Nasty, slippery, or sticky floors are hazardous conditions that could lead to injury. Every floor should be swept and mopped every day or at any time needed. Keeping track of paper towels, soap, and toilet paper is a necessity also. I feel that there should be at least two janitors for each building at BRCC who clean the restrooms every day after hours of class. .
Trying to find compromises and work on different attitudes. Task E: Infection Control E1: Orally, through your skin, via rectum, vaginal. E2: Cross infection, all staff should wear correct PPE, good hand washing techniques and encourage the residents to wash their hands. E3: When washing your hands you should take your time, always use running warm/hot water, lather the soap making sure you wash all the crevices in your hands make sure you do not miss your thumbs, rinse thoroughly and dry thoroughly. E4: On every occasion when assisting a resident and make sure you take it off dispose of correctly and wash your hands between helping each person.
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.
Before I prepare the food I make sure I have thoroughly wash my hands and then, I put on my personal protective equipment which is a green throw away apron and gloves and if a client is helping me cook they wear the same. If I am cutting up the salad I would use the Green board which is for all vegetables and salad, if I was to chop meat it would go on the red chopping board, blue for raw fish, yellow for cooked meat and black for baked and dairy. We have all of these chopping boards and there is a picture with the colours of the boards and their meanings next to it so we know what board is used for what, this is for health and safety so there is no cross-contamination when food is being made. When I am cooking raw meat as soon as I have finished handling the meat I would chuck my gloves and apron away and put some clean P.P.E on so that again there was no cross contamination with food. I would also use a different knife for what I was making.
Infection control There are different ways in which infections can be transferred or transmitted they are contact, cross contamination, use of equipment that hasn’t been cleaned or sterilized properly to name but a few. To control and safeguard against this you should; Wear aprons at all times Wash hands thoroughly Wear gloves Wipe down surfaces Tie hair back Keep nails short and clean Personal hygiene Don’t wear jewellery Don’t wear makeup Be bare below the elbows Disinfecting areas regularly can reduce the risk of infections like; Toilet handles Door handles Work surfaces Light switches Utensils Taps There are different types of bacteria and in order for them to grow they need time, moisture and temperature.
She indicated that she already knew how to wash her hands as this is something she does every day especially since having a small child and working in the food industry. When asked how long she washes her hands for and if she uses any anti-bacterial soaps or alcohol based foams, she indicated she only uses soap if her hands are visually dirty as soap tends to dry out her hands. After demonstrating with sparkle glue how germs and organisms can hide in between fingers and remain on her skin surface if proper hand hygiene is not employed, Satwinder became intrigued. She became more interested to see what she could learn further about hand hygiene from my teaching session as a nursing student. During my demonstration and communication it was apparent that Satwinder was eager to understand the principle of proper hand hygiene.