They should also wear Disposable gloves when physical contact with open wounds, for example when changing dressings, handling needles or inserting an intravenous drip. Hands should be washed after gloves are removed. Patients with a known or suspected MRSA infection should be isolated. Nurses should carefully handle /disposal of soiled linen and other contaminated waste and dispose of them in the right bin. Nurses must use sterile dressings on open skin surfaces to prevent infection.
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.
Unit 4223-031 Outcome 1 Understand how to maintain a clean environment to prevent the spread of infection. 1. State the general principles for environmental cleaning. The work environment should clean dry and germ free. Dust, dirt and liquid substances must not be allowed to build up.
Treat casualties with the most serious conditions first and arrange for appropriate help. Washing hands and wearing latex free disposable gloves covering cuts and grazes on hands with waterproof dressing, wearing a plastic apron if dealing with large quantities of body fluids and wearing plastic glasses to protect eyes. Safe disposal of waste also avoid touching
Level 2 Diploma in Health and Social Care * Contribute to the support of infection prevention and control in social care 1.1 Identify how infections are spread. There are many practices that can lead to the spread of infection. Here are a few: not washing hands, sharing personal items such as towels, toothbrushes, etc. , unsafe food practices, not keeping up to date with vaccines, and not covering coughs and sneezes properly. 1.2 Describe how breaking the chain of infection minimizes the spread of infection.
UNIT 4222-233 MEET FOOD SAFETY REQUIREMENTS WHEN PROVIDING FOOD AND DRINK FOR INDIVIDUALS. 1.1 Workers should be aware of and practice personal Hygiene - eg, hand washing, hair up and nails short and clean. Food stored at correct temperature, chilled or frozen. Food stored in correct conditions - eg raw meat not contaminating cooked meat & veg not using same utensils for raw meat and other foods using correct chopping boards. Food should be served at the correct temperature; temperature should be monitored if food is kept in warming trays.
Unit 97 Support Individuals to Maintain Personal Hygiene 1 Understand the importance of good personal hygiene Explain why personal hygiene is important Good personal hygiene important to help take care of your body to prevent illness and infection. Good personal hygiene can also help to prevent the spread of infection to others. Describe the effects of poor personal hygiene on health and well-being Poor personal hygiene is known to be unacceptable in our culture. Good personal hygiene helps us to eliminate odours from our body. Odours occur from bacteria found on our skin and in our mouths.
| 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
5.8 Describe the correct procedure for disposal of used PPE Appropriate disposal of single-use items of PPE should be done immediately when you have been dealing with clinical or hazardous waste. You should ensure that reusable items of PPE are prepared for the next time they are to be used (send to the laundry appropriately labelled or disinfect them carefully). Always dispose of PPE in accordance with your organisation’s policies, procedures and guidelines. 6.1 Describe the key principles of good personal hygiene Hygiene is important as bacteria and micro-organisms can be easily transferred by hands, clothing and equipment. Ways of adhering to good standards of hygiene will be documented in your organisation’s standard operating procedures.
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