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					         Practice No.    Version 3             Page 1 of 3     Last up-dated
             403                                               April 2008
      Reference: 10/06   HCC AS 31/00                          NMC Code of Professional
                         HCC AS 21/07                          conduct
                         HCC AS 20/06                          GSCC Code of Practice for
                         HCC AS 22/01                          Social Care Workers
                         HCC AS 28/05                          Marsden Manual of Clinical
                         HCC AS 08/07                          Nursing Procedures
                         HCC AS 19/07
                         HCC AS 19/07
                GENERAL PRECAUTIONS FOR INFECTION CONTROL


 This will summarise the arrangements and measures in place for a formalised
 system of infection control that minimises the risks to the health of service users, staff
 and visitors. Staff should refer to the Hampshire County Council Infection Control
 Guidelines. A copy of which will be available in every unit.


 1.       PRINCIPLES OF INFECTION:

          1.1      Many infectious diseases are easily spread through care
                   establishments, where large numbers of people are in close proximity
                   and share eating facilities and living accommodation. Infection is a
                   major cause of illness in these units and management will seek to
                   reduce the likelihood of infection through the implementation of
                   effective control measures in formalised Procedures and Policies.

          1.2      Sources of Infection:
                    Organic matter        -    excreta; blood; body fluids; exudates
                                                from wounds and lesions
                    Stagnant fluids       -    standing water systems without regular
                                                flushing
                    Equipment             -    air conditioning systems; humidifiers;
                                                ventilators
                    Water systems         -    sinks; taps; water and waste pipes;
                                                drains


          1.3      Route of Spread:
                    Direct contact              -       hands; surgical dressings
                    Airborne indirect           -       organisms in dust; skin scales
                    Airborne droplets            -      aerosols; coughs and sneezes
                    Direct inhalation           -       inhalers and nebulisers
                    Food borne : ingested       -       contaminated food; out-dated
                                                         foodstuffs
                    Blood borne                -        needle-stick injury; spillage of
                                                         contaminated body fluids;
                                                          uncovered, open cuts and
                                                         abrasions
                    Insect borne                   -    cockroaches; ants; flies;
                                                         mosquitoes


2.        ORGANISATION AND MANAGEMENT:
     The following principles will be applied to the Infection Control Policies and
     Procedures:

     2.1    The Registered Manager is responsible, under Health & Safety
            legislation, for maintaining a safe environment for service users, staff
            and visitors. This is reflected in appropriate policies and role profiles.

     2.2    All staff must receive training in basic infection control. The Duty
            Manager is designated as the day to day co-ordinator for Infection
            Control and to liaise with the manager and the Consultant in
            Communicable Disease as needed. The designated person will
            receive job specific additional training in infection control. (Practice
            guideline 426).

     2.3    All staff will use appropriate protective clothing as provided by
            Hampshire County Council.


3.   CONTROL PROCEDURES:

     Routine control procedures are in place as precautions against the spread of
     infection. The following procedures will be promoted as basic infection control
     requirements throughout the service:

     3.1    Hand Hygiene:

            3.1.1   Hand-washing will be carried out using unperfumed liquid
                    soaps and/or anti-bactericidal or alcohol gel, as required.
                    Suitable facilities will be provided and prominently sited.

            3.1.2   All wounds and moist skin conditions will be covered by an
                    occlusive waterproof dressing. Kitchen staff and staff required
                    to handle food, must use Blue dressings.

            3.1.3   Staff with open sores or moist lesions on the hands or
                    forearms will not be permitted to dress wounds; undertake
                    invasive nursing procedures or handle clinical waste. (Medical
                    advice should be sought).

     3.2    Waste Disposal:

            3.2.1   The disposal of waste (household; clinical or bio hazardous,
                    including sharps) is addressed in the following practice
                    guidelines and Departmental Procedures:

                    No. 418 / HCC AS 28/05             -   General Policy for the
                                                           Disposal of Waste
                    No. 419 / HCC AS 28/05             -   Specific Procedure for
                                                           the Disposal of
                                                           Household Refuse
                    No. 140 & 420 HCC AS 28/05         -    Specific Procedure for
                                                            the Disposal of Clinical
                                                            Waste & ‘Sharps’
           3.2.2   Practice No. 415 addresses emergency cleaning and
                   sanitation procedures to be followed in the event of spillages of
                   bio hazardous waste (blood, urine, vomit, excreta).

     3.3   Safe Care Procedures / Nursing Techniques:

           3.3.1   Safe injection technique - will be carried out only by trained
                   and experienced qualified staff. (Ref: Marsden Manual and
                   Codes of Practice)

           3.3.2   Urinary Catheterisation - will be carried out only by trained and
                   experienced qualified staff to a documented nursing procedure.
                   (Ref: Marsden Manual and Codes of Practice)

     3.4   Cleaning Procedures:

           The following should be used in conjunction with this practice
           guideline:

           Practice No. 100       -      Preparing the New Service User’s room
           Practice No. 412       -      Cleaning of Bathrooms, Toilets &
                                         Shower Heads
           Practice No. 413       -      Cleaning of Service Users’ Rooms &
                                         General Living Areas
           Practice No. 414       -      Cleaning of the Kitchen & Food Handling
                                         Areas
           Practice No. 415       -      Emergency Cleaning and Sanitation
                                         procedure


     3.5   Handling an Outbreak of Infection / Infectious Service Users:

           The following should be used in conjunction with this practice
           guideline:

           Practice No. 404       -      Managing an Outbreak of Infection
                                         within the home
           Practice No. 406       -      Use of Isolation Rooms
           Practice No. 407       -      Work Restrictions for Staff           with
                                         Infectious Conditions


     3.6   Other Relevant Procedures

           Practice No. 437               -      Food Hygiene
           Practice No. 438               -      Safe Storage of Foodstuffs
           HCC AS Procedure 21/07         -      Water Systems Management


4.   MONITORING & REPORTING:

           Practice No. 404       -      Managing an Outbreak of Infection
                                         within the home.
           Practice No. 306       -      Incident Reporting

				
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