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Infection control and prevention
- 1. Aim Introduction to Level 2Core Award Infection Control and Prevention
- 2. Aim To provide informationin order to minimise, prevent and control the spread of infection
- 3. Learning Outcomes Identify thelegislation and local and national policies associated with infection control Explain the causes of infection, and the methods of control Explain safe practice, and the use of PPE and personal hygiene Describe employer and employee responsibilities Understand the principles of risk assessment in infection control
- 4. Sources / transmissionof infection Assumption of risk Personal hygiene practices Food preparation Standards of cleanliness in the workplace Dealing with body fluids and infectious waste Handling needles and sharps Occupational exposure Sources of help in different circumstances Essential Knowledge and Understanding to Manage Risks
- 5. Infection and Colonisation Systemicinfection: A systemic infection and often the symptoms that it causes, are spread throughout the systems of the body Localised infection: Localised means the infection is restricted to one area only Colonisation: The presence of an organism on our body, but without causing illness Infestation: The state of being invaded or overrun by pests or parasites and also refers to the actual organisms living on or within a host
- 6. Causes and Sourcesof Infection Sources: Sneezing Coughing Talking, kissing Sexually transmitted Contaminated food and water Causes: Bacteria Fungi Viruses Parasites
- 7. Bacteria Bacteria need food,moisture, warmth and time to grow. One bacterium divides into two in a process called binary fission. Bacteria can be harmful, in which case they are often known as ‘germs’ or ‘pathogenic’ Some diseases caused by bacteria: Tetanus Tuberculosis (TB) Whooping Cough Gastro-enteritis Food poisoning eg Salmonella, E-coli, Listeria Urinary Tract Infection – UTI Septicaemia Septicaemia on child’s face
- 8. Virus Virus enter cellsof other living beings and reproduce Some diseases caused by viruses: HIV Mumps Measles Hepatitis Common cold
- 9. Fungi Fungi enter cellsof other living beings and reproduce Some diseases caused by fungi: Thrush Ringworm Athletes foot Athletes foot
- 10. Parasites are organismsthat rob the body of food, such as worms Some diseases caused by parasites: Tapeworm Roundworm Toxoplasmosis Giardiasis Tapeworm Parasites
- 11. Micro-organisms are livingthings To grow and multiply, they need: an adequate food source warmth moisture time some need oxygen some need to be shielded from direct light Growth of Micro Organisms
- 12. Disease: Disease is causedby a micro-organism (bacteria, viruses, fungi, etc.) which may cause impairment to health Communicable Disease: A disease that is usually transmitted through person to person contact, shared use of contaminated instruments / materials Disease
- 13. C Diff (ClostridiumDifficile) - a spore forming bacteria Scabies - disease of the skin caused by a mite MRSA - Methicillin-Resistant Staphylococcus Aureus – a bacterium that has developed antibiotic resistance Norovirus - main symptoms are diarrhoea and vomiting. Some people also experience fever, headache, stomach cramps or aching limbs HIV (Human Immunodeficiency Virus) - can lead to Acquired Immune Deficiency Syndrome (AIDS) Infectious Diseases
- 14. Hepatitis A: associated withcontaminated food and water Hepatitis B: can be found in blood and body fluids Hepatitis C: can be found in the blood and body fluids Infection Diseases
- 15. Good and effectiveinfection control measures and practices Up-to-date policies Robust procedures Training, awareness and education Good communication ie. reporting and recording Clean environment including equipment Prevention of Healthcare Associated Infections
- 16. Factors That IncreaseInfection Low immunity, or defective immunity Long term antibiotic therapy Poor hygiene Proximity to others, equipment or laundry Contact with body fluids The very sick and those who have had surgery The very young and the very old
- 17. Routes of Infection Gastro-intestinaltractGenitourinary tract BloodSkin InjectedRespiratory tract MouthEyes
- 18. Chain of Infection INFECTIOUS AGENT SUSCEPTIBLE HOST RESERVOIR PORTALOF ENTRY PORTAL OF EXIT MEANS OF TRANSMISSION
- 19. Chain of Infection InfectiousAgent: A pathogenic micro-organism that is capable of producing infection and infectious disease Reservoir: Area where an infectious agent may spread to cause disease Portal of Exit: The way in which the infection leaves the reservoir
- 20. Chain of Infection Meansof Transmission: The means by which the infection is transferred from the reservoir ie. ‘direct’ / ‘indirect’ contact Portal of Entry: Area where an infectious agent may spread to cause disease Susceptible host: A person that can be infected by a communicable disease
- 21. Methods of Control Preventionof Infection: ‘Standard Precautions’ Disease specific precautions Immunisation Screening Risk assessment Organisations involved in infection control: Public Health England (PHE) Health Protection Units (HPU)
- 22. Legislation Health and Safetyat Work Act 1974 The Management of Health and Safety at Work Regulations 1999 Control of Substances Hazardous to Health - COSHH 2002 Food Hygiene (England) Regulations 2006 The Environmental Protection Regulations 2003 Health Protection Agency Act 2010 Hazardous Waste (England & Wales) (Amendment) Regulations 2016…(April 1st) Reporting of Injuries, Diseases and Dangerous Occurrences - RIDDOR 2013 Health and Social Care Act 2008 Care Act 2014
- 23. Infection Control Employer Responsibility: Thatall staff have access to appropriate protective clothing - PPE That all staff receive training in ‘Standard Infection Control Precautions’ on induction and ongoing To ensure that all employees, have access to materials that will allow effective hand hygiene to take place
- 24. Infection Control Employee Responsibility: Checkthe infection control risk assessment regularly Use the appropriate protective clothing – PPE and examine before use and report problems if necessary ie. quality of PPE Apply ‘Standard Infection Control Precautions’ Cover breaks in skin with a waterproof dressing Attend infection control training Know their vaccination status Report any incidents involving infection control
- 25. Policies The Health andSocial Care Act 2008 sets out the legal framework for the prevention and control of ‘Healthcare Associated Infection - HCAI in the NHS Organisations will have their own policies for prevention, detection and control of infection Staff should check their local policies
- 26. The owner ofa care home is responsible under health and safety legislation for maintaining a safe environment Procedures for control of infection will form part of the health and safety requirements The safe disposal of all waste is covered by legislation Responsibilities
- 27. Identify the hazardse.g. blood borne viruses, gastrointestinal viruses Decide who might be harmed and how Evaluate the risks and decide on precautions Record the findings / communicate and implement them Review the assessment and update if necessary (DoH Prevention and control of infection in care homes) Risk Assessment
- 29. Alcohol Hand Cleaning Visiblyclean dry hands One to three shots of alcohol gel Do not apply any water Rub alcohol hand gel over the hands until your skin feels dry Not to be used with ‘Norovirus’ or diarrhoea
- 30. Safe Practice andPersonal Safety Employers should provide: Training – on induction and ongoing Posters and bulletins Supervision For effective cleaning: Follow guidelines Correct equipment Training
- 31. Standards of SupportStaff It is essential for all staff to have high personal hygiene standards themselves in order to be able to support individuals with theirs: having a clean and respectable appearance is important and promotes self-esteem a clean environment is essential as good practice hygiene and cleanliness is seen as a key indicator of standards within any care/support setting reduces risk to the supported individual
- 32. Standard Precautions There are4 key elements to ‘Standard Precautions’: Awareness Cleaning Hand washing Protective barriers (Formally known as ‘Universal Precautions’)
- 33. Safe Practice andPersonal Safety ‘Standard Precautions’ include: Hand hygiene PPE Safe handling and disposal of sharps and waste Managing blood and bodily fluids Decontaminating equipment Managing accidents Training/education
- 34. Poor Practice Wearing ringsother than wedding bands Painted nails and nail extensions Failure to observe isolation precautions No personal protective equipment Poor cleaning of equipment Failure to wash hands or change gloves/aprons between contact
- 35. PPE Personal Protective Equipment- PPE is worn by staff, in addition to their normal clothing, to protect both the patient and the health care worker from the potential risks of transmission of infection. The type of PPE worn, must suit the task eg. gloves and aprons for personal care Organisations should have a written PPE policy PPE: gloves disposable aprons gowns full protection suits glasses boots/shoes masks
- 36. Infection Outbreaks andIncidents Isolation: is used for individuals who are infected with, or are colonized by, infectious agents that require additional precautions A Major outbreak: is where action requires greater resources and is likely to disrupt the running of the home or hospital A Minor outbreak: is when an infection can be dealt with using existing resources
- 37. Sharps Use a designatedsharps bin: lid fits properly sharps box is not overfull label on box is completed placed in a safe and suitable location DO NOT re-sheath sharp Always hold pointing downwards Follow organisational policies
- 38. Sharps Needle Stick Injuries: squeezewound but do not suck clean under running water cover injury with waterproof dressing report and record injury immediately seek medical advice
- 39. Linen and Laundry Thenature of laundry soiling depends on the source, it may include blood, saliva, sweat, urine, vomit and faeces Soiled linen: Handle with care and wear PPE Use appropriate laundry trolleys, baskets etc. Use specific ‘sluice’ bags for heavily soiled items Do not place soiled linen on inappropriate surfaces eg. floor, bed etc. A 65°C temperature hold for a minimum of 10 minutes within the wash cycle or 71°C for not less than 3 minutes (Information provided by HSE)
- 40. Decontamination Three stages ofdecontamination: Cleaning: the physical removal of dirt and organic matter Disinfection: removal and destruction of adequate numbers of potentially harmful micro-organisms to allow the item to be handled safely Sterilisation: the total destruction and removal of all micro- organisms including spores Ensure individual’s dignity is respected when carrying out decontaminating of a personal nature
- 41. Body Fluid Spillages Cleanwith substances as indicated in infection control policy Ensure substances are diluted as per instructions Wear gloves and apron Discard in clinical waste bags Adhere to health and safety ie. yellow boards
- 42. Waste Segregation –Importance and Risks I