1. HLTIN301A Comply with infection control policies and procedures in health work

2. Personal Protective Equipment (PPE) Gloves Gloves - worn when contact with mucous / body fluid / open skin - worn when contact with mucous / body fluid / open skin Gowns / aprons Gowns / aprons protect clothing protect clothing Goggles Goggles protect eyes from spray protect eyes from spray Masks Masks decreases inhalation of organisms decreases inhalation of organisms

3. Personal Protective Equipment. Continued… When to wear PPE When to wear PPE Disposable gloves for all contact with body fluids Disposable gloves for all contact with body fluids Rubber gloves for cleaning wet areas Rubber gloves for cleaning wet areas Masks for potential splashing into face Masks for potential splashing into face Goggles for potential splashing into eyes Goggles for potential splashing into eyes A range of PPE for known infectious disease A range of PPE for known infectious disease

4. Gloves Wear gloves when contact with blood or body fluids is possible Wear gloves when contact with blood or body fluids is possible Remove gloves after caring for a client Remove gloves after caring for a client Do not wear the same pair of gloves for the care of more than one client or performing different tasks on the same person Do not wear the same pair of gloves for the care of more than one client or performing different tasks on the same person Dispose of gloves, do not wash them Dispose of gloves, do not wash them

5. Cleaning Why is thorough cleaning required? To remove micro-organisms from environmental surfaces eg. Bench tops, folders, tables To remove micro-organisms from environmental surfaces eg. Bench tops, folders, tables Avoid aerolising dust (flicking it into the air) – How? - vacuum, damp dust, mop Avoid aerolising dust (flicking it into the air) – How? - vacuum, damp dust, mop Clean equipment after use, store it dry Clean equipment after use, store it dry Ensure that Standard Precautions are followed Ensure that Standard Precautions are followed Ensure proper Hand Hygiene is maintained Ensure proper Hand Hygiene is maintained

6. Cleaning. Continued… pH neutral detergent and warm water should be used to clean environmental surfaces (bench tops, equipment etc) pH neutral detergent and warm water should be used to clean environmental surfaces (bench tops, equipment etc) Antibacterial disinfectants, detergents are not necessary – increase antibiotic resistance Antibacterial disinfectants, detergents are not necessary – increase antibiotic resistance

7. Cleaning Guidelines In Health care facilities the following guidelines should be adhered to in infection control procedures: In Health care facilities the following guidelines should be adhered to in infection control procedures: National Infection Control Guidelines National Infection Control Guidelines State Infection Control Guidelines State Infection Control Guidelines

8. Blood & Body fluid spills Wear PPE (gloves should be worn and a gown if it is a large spill) Wear PPE (gloves should be worn and a gown if it is a large spill) Mop up the fluid with a paper towel Mop up the fluid with a paper towel Dispose of the paper towel in the bin Dispose of the paper towel in the bin Wash the area with detergent and water Wash the area with detergent and water Dispose of gloves Dispose of gloves Wash hands after removing gloves Wash hands after removing gloves

9. Food Safety Wash hands before handling food Wash hands before handling food Bacteria grow in most food when stored between 5°C & 60°C Bacteria grow in most food when stored between 5°C & 60°C Perishable food must be kept steaming hot or refrigerator cold – as this slows bacterial growth Perishable food must be kept steaming hot or refrigerator cold – as this slows bacterial growth Cool hot food quickly, keep it covered Cool hot food quickly, keep it covered Store raw meat, fish & poultry near the bottom of the fridge (this will contain leakage) Store raw meat, fish & poultry near the bottom of the fridge (this will contain leakage) Thaw frozen food in fridge, not on the bench Thaw frozen food in fridge, not on the bench

10. Food Safety. Continued… Use different chopping boards for ‘ready to eat’ foods (salad & vegies) and ‘to be cooked’ foods (meat, fish) Use different chopping boards for ‘ready to eat’ foods (salad & vegies) and ‘to be cooked’ foods (meat, fish) Reheat food to steaming hot temperature as this kills bacteria Reheat food to steaming hot temperature as this kills bacteria Cool food down quickly Cool food down quickly Clean all work surfaces with warm, soapy water and dry thoroughly Clean all work surfaces with warm, soapy water and dry thoroughly Bacteria can grow in damp dishcloths, sponges etc. Dry them after use & change them regularly Bacteria can grow in damp dishcloths, sponges etc. Dry them after use & change them regularly

11. Blood Borne Viruses Hepatitis B, C & HIV/AIDS are examples of blood borne viruses Hepatitis B, C & HIV/AIDS are examples of blood borne viruses Transmission can occur by direct blood contact – sexual intercourse, sharing needles, needle stick injuries, razors etc. Transmission can occur by direct blood contact – sexual intercourse, sharing needles, needle stick injuries, razors etc. Standard precautions apply Standard precautions apply Wear PPE when anticipating contact with body fluids Wear PPE when anticipating contact with body fluids Handle sharps safely and appropriately Handle sharps safely and appropriately

12. Risk Management Look after your own safety Look after your own safety Do not place others at risk. You must report & document any outbreaks or suspicions of outbreak Do not place others at risk. You must report & document any outbreaks or suspicions of outbreak Use personal PPE and clothing Use personal PPE and clothing Comply with policies, procedures, instructions, practices and legislative requirements of the organisation Comply with policies, procedures, instructions, practices and legislative requirements of the organisation

13. Privacy & Confidentiality Commonwealth Privacy Act 1988 Commonwealth Privacy Act 1988 Commonwealth Privacy (Private Sector) 2000 Commonwealth Privacy (Private Sector) 2000 SA Cabinet Admin. Instruction1/89 (“the Information Privacy Principles” SA Cabinet Admin. Instruction1/89 (“the Information Privacy Principles” SA DoH Code of Fair Information Practice 2002 SA DoH Code of Fair Information Practice 2002 Each state has own legislation Each state has own legislation

14. Privacy & Confidentiality. Continued… Principles guide the: Collection Collection Use & disclosure – only disclose necessary & relevant info. Use & disclosure – only disclose necessary & relevant info. Storage & quality Storage & quality Transfer of personal information Transfer of personal information

15. Accreditation & Infection Control It is essential to ensure that you check, follow and abide by the procedures set out in your organisations policies and procedures in relation to infection control It is essential to ensure that you check, follow and abide by the procedures set out in your organisations policies and procedures in relation to infection control Standard 4.7 – “an effective infection control program” Standard 4.7 – “an effective infection control program” Implications for care provided, eg: hand washing, use of PPE, etc Implications for care provided, eg: hand washing, use of PPE, etc