The Linen Hygiene Concept Electrolux Laundry Systems.

Slides:



Advertisements
Similar presentations
SAFE-ITSM STANDARDS.
Advertisements

Health evaluation Supervision Prof. Dr. Mervat Salah.
Laundry Training.
Electrolux Infection Control in the Laundry – The Problem & the Solution NCA 27 th September 2011.
Add name of trust / organisation in box 1 and name of trainer in box 2
MARKETS AND ABATTOIRS The construction sites should be free of nuisance conditions, contamination, should have available adequate water supply for cleaning.
Essential Steps to Safe, Clean Care Essential Steps AIM: Designed as a framework to support local organisations providing and commissioning health and.
INFECTION CONTROL Linda Henderson CNC Infection Control Royal District Nursing Service & Domiciliary Care SA September
HAND WASHING & HYGIENE Prepared By Jihad K.Khair
Establish Verification Procedures (Task 11 / Principle 6)
3.03 Understand support services
Infection Control S.G. Harnisch on behalf of NDSA.
AN INVESTIGATION ON THE RISK OF INFECTION AMONG COMMUNITY HEALTH WORKERS IN THIKA SUB COUNTY, KIAMBU COUNTY, KENYA BY: FLORA NGIMA GAKUI (PHO-THIKA) NOVEMBER.
Hygiene.
Treat all patients as though they present with infectious diseases Remember they may be… - Unaware - Carriers - Humiliated - Communication barriers.
Good hygienic practices
Infection Prevention and Control
INFECTION CONTROL PRECAUTIONS PURPOSE/POLICY PURPOSE:  To provide guidelines for the instruction of patients and family/caregivers in infection control.
Prevention of HIV in Health Care Facilities Dr KANUPRIYA CHATURVEDI.
GOOD MANUFACTURING PRACTICES Training about our Food Safety Plan
Best Infection Control Practices for ID, SC, and IM Injections Recommendations of the SIGN Working Group on Best Practices Geneva, October 2000 SIGN.
Health and safety support for staff. A safe environment to work in A safe environment means that the work place has no potential hazards and risks ensuring.
(H.L.) HAZARD ANALYSIS CRITICAL CONTROL POINTS
Food Safety Management Systems
Keeping Food Safe Chapter Two Part Four – Food Safety Management Systems.
What is infection? An illness caused by the spread of micro-organisms (bacteria, viruses, fungi or parasites) to humans from other humans, animals or the.
Infection Prevention and Control
8-2 Food Safety Management Systems Food safety management system: Group of practices and procedures intended to prevent foodborne illness Actively controls.
Food Safety Management Systems
By D.N. Onunu Department of Nursing Services University of Benin Teaching Hospital Benin City, Nigeria.
Infection Control TPJ3M Health Care Nicole Klement 2010.
Hand Hygiene in Oral Health/Dental Setting Adapted from the 'My 5 moments for hand hygiene', URL:
“The HACCP Approach to Analyzing and Managing Food Safety” January 10, 2008.
9 - 2 Hazard Analysis Critical Control Point 9 - The HACCP Philosophy 3 Prevented Eliminated Reduced to safe levels If significant biological, chemical,
Preventing Hazards in the Flow of Food. Calibrating a Thermometer.
Training structure EFFO Ebola Safety and good quality work
Food safety Hygiene Unit 203: Food safety in catering.
Definition of infection control in dental clinic By: dr.suzan Hassan Lecture (1)
What you will learn in this session
Implementation into Child Nutrition Programs
What you will learn in this session 1.The importance and general principles of infection prevention and control 2.The nature of Healthcare Associated.
Good Operating Practice. The importance of GOP General Listeria -specific GOP Specific food GOP These are in addition to the guidance available on the.
8-2 Service Objectives: Food safety management systems Active managerial control Hazard Analysis Critical Control point (HACCP)
LAUNDRY MANAGEMENT Mohinur Hudoyarova Siti Nurul Syazwani bt Shuadi Ani Amira Binti Mohamad Muhammad Ramadhan Febianoor.
LAUNDRY MANAGEMENT Mohinur Hudoyarova Siti Nurul Syazwani bt Shuadi Ani Amira Binti Mohamad Muhammad Ramadhan Febianoor.
MODULE FOUR. AIM To understand the causes and spread of infection and be able to apply the principles of infection prevention and control.
Objectives: ●Holding hot food ●Holding cold food ●Using time as a method of control for food ●Preventing contamination in self-service areas and when.
WELCOME BD Food Safety Consultant Brief Illustration of Food Hygiene Including the Food Safety Courses.
INFECTION CONTROL IN DENTAL LAB Revised by: C. Heston Created by: ANKIT PRABHAKAR GENESIS INSTITUTE OF DENTAL SCIENCES AND RESEARCH,FEROZEPUR PUNJAB.
Chain of infection 1 Prof. Hamed Adetunji. Course Overview At the end of this lecture and the activities that follow, student will be able to: List the.
HLTIN301A Comply with infection control policies and procedures in health work.
3.03 Understand support services PP2
3.03 Understand support services
EU draft Community Guide to Good Hygiene Practice for the use of animal feed in primary production « Workshop on feed safety, marketing and use of feed.
Food Production Systems
Infection Prevention.
Follow workplace hygiene procedures
Follow workplace Hygiene procedures
3.03 Understand support services
3.03 Understand support services
Introduction to Alliance Course and HACCP
Implement Food Safety Program and Procedures
3.03 Understand support services PP2
HACCP HAZARD ANALYSIS CRITICAL CONTROL POINTS
3.03 Understand support services
HACCP Training.
3.03 Understand support services
Dr. Meera Suvarna , Nidhi Thacker
Identifying and Maintaining Concrete Hand Tools
3.03 Understand support services
Presentation transcript:

The Linen Hygiene Concept Electrolux Laundry Systems

Current Recommendations BS EN 14065RABC HA Hazard Analysis CCP Critical Control Points RA Risk Analysis BC Bio-Contamination Control

RABC  Seven Principles of RABC. 1.List of microbiological hazards and list of control measures. 2.Determine the control points. 3.Establish the target levels and tolerance limits for each control point. 4.Establish a monitoring system for each control point. 5.Establish corrective actions. 6.Establish the RABC system checking procedures. 7.Establish a documentation system.

Hygiene - General  Hygieia: Greek Goddess of Health Definition: Set of procedures and behaviours which aim to prevent diseases and preserve health.

Personal Hygiene  Humans are the most Critical Factor Hand Washing and Hand Disinfection are therefore the most important personal hygiene procedure.

Linen  The primary way to prevent infection is to destroy harmful micro organisms when they are on vehicles of transmission, such as instruments, linens, gloves, clothes or even hands.  Bed linen and garments are primary examples of vehicles. RABC is a procedure that ensures not only the decontamination of linen but also reduces the risk of recontamination via dirty linen, staff and equipment.

Measures recommended under European Guidelines  Sorting and Storing –Large Flat Laundry –Small Flat Laundry –Laundry to be Tumble Dried –All Other Laundry –“At Risk” Laundry  Washing –Decontamination of Linen (HSG 95 18) –Develop a specific approach to “At Risk” Laundry  Transfer from Washing to Drying –Do not store for long periods (Just in time production) –Do not handle at the wrong time –Never store dirty laundry in clean area  Drying and Finishing –Ensure that filling ratio’s in the drying process are not exceeded –Reduce the number of times the clean linen is handled from download of washer (Maximum four handlings)  Protection –Protect the laundry by storing in trolleys and away from dirty laundry –Regularly clean premises and equipment where laundry is stored

Traditional Laundry Design

Barrier Laundry Design

Documentation

Tools

Thank You Any Questions?