Healthcare Safety and Standard Precautions Competencies 3-4

Describe the methods healthcare facilities use to achieve physical, chemical, and biological safety. Explain physical hazards and list safe practice guidelines. Explain chemical hazards and labeling requirements. Explain biological hazards and safety guidelines Competency 3

Improper use of smoking materials Defects in heating system Improper trash disposal Misuse of electrical equipment Spontaneous combustion A Major Cause of Fires:

A serious threat Patients with special needs are especially vulnerable Healthcare staff must make every effort to prevent fires from starting Healthcare staff must be prepared to respond if a fire breaks out. Fires and Electrical Hazards

Class A – common combustibles i.e. wood, paper, or plastic. Class B – flammable gases and liquids. Fire often spreads unless properly secured. Class C – involve live electric equipment i.e. computers, fax machines. Class D – combustible metals i.e. magnesium and sodium metal. Class K – combustible cooking materials, i.e. oils, grease. Classification of Fires

Know your facilities emergency plan. Location of fire alarms and how to operate them. How to shut off oxygen machines and other compressed gas systems. Location of fire extinguishers and how to use them. How to move patients safely and quickly. Response to a Fire RACE Rescue the individual Activate the alarm Confine the fire Extinguish the fire

Air-pressurized water – used on Class A fire only. Carbon dioxide – used on Class B and C fires only. Dry chemical – used on Class B and C fires only. Fire Extinguishers PASS Pull the pin Aim low Squeeze the handle Sweep from side to side

Chemical Hazards and Safety Guidelines Hazard Types: Flammable Toxic Corrosive Caustic Carcinogenic Mutagenic Oxygen: Hazardous Flammable

Purpose : To serve as an immediate warning and reminder to employees of the more detailed information on the MSDSs, posters, etc. Hazard Label System

Hazardous products Product identification information Protection/precautions Instructions for safe use Procedures for clean up Emergency first aid procedures Safety Data Sheets (SDS)

Red = Fire Blue = Health Yellow = Reactivity White = Special SDS Label

Bloodborne Pathogen Standard Precautions Employees that are at risk Waste Disposal Biological Hazards & Safety Guidelines

Read instructions before using Operate only with supervisor present Report damage/malfunction Read SDSs Use solutions only from bottles that are labeled Do NOT mix solutions unless instructed Equipment and Solutions

Describe principals and standards of infection control. Explain the purpose of standard precautions and when they are to be applied. List guidelines that reduce the spread of infection. Competency 4

Infectious Agent Reservoir host Portal of exit Transmission Entry Susceptible host Enter the body Chain of Infection

Mouth Nose Eyes Urinary tract Cuts or injury through a broken skin Contaminated material may enter through tubes in the body such as indwelling urinary catheters, IV (Intravenous) tubing and tube feedings. Ways Microorganisms Enter the Body

Temperature (Most microorganisms grow and thrive at temperatures between 40 0 to F) Moisture Air (If necessary for pathogen growth) Darkness (Direct sunlight can kill some germs; Most pathogens grow in dark areas) Food source is available for the pathogen to multiply Body secretions Food/nutritional intake of the individual Body discharge in trach or on equipment Conditions Which Promote Microbial Growth

Handwashing Waterless hand sanitizer Application of Standard Precautions Aseptic Practices Housekeeping Handle/ dispose of soiled materials: separate clean and dirty items. Keep linen away from clothing Never place linen on the floor; if linen falls on the floor place it in a soiled linen hamper Practice Infection Control

Author: Dede Carr, BS, LDA 19 “This workforce solution was funded by a grant awarded by the U.S. Department of Labor’s Employment and Training Administration. The solution was created by the grantee and does not necessarily reflect the official position of the U.S. Department of Labor. The Department of Labor makes no guarantees, warranties, or assurances of any kind, express or implied, with respect to such information, including any information on linked sites and including, but not limited to, accuracy of the information or its completeness, timeliness, usefulness, adequacy, continued availability, or ownership.” This work is licensed under a Creative Commons Attribution 4.0 International License.