1. STANDARD PRECAUTIONS Designated for the care of all staff and patients in hospitals, regardless of diagnosis or presumed infectious status. Universal Precautions designed to reduce the risk of blood borne transmission Body Substance Isolation designed to reduce the transmission of pathogen from moist body substances.

2. Isolation Precautions protect against the spread of infection. There are two types of isolation precautions:  Standard Precaution apply when exposure to blood, other body fluids, non-intact skin or mucous membranes is possible. Use standard precautions when caring for all patients.  Transmission-Based Precautions are extra measures for the care of patients with known or suspected cases of contagious diseased. Use transmission-based precautions in addition to standard precautions. Follow your facility’s special procedures if you come in contact with patients under transmission-based precautions, or handle equipment and materials they use.

3. Hand washing the most important measure in infection control  HOW TO WASH YOUR HANDS Wet your hands with warm water.Wet your hands with warm water. Apply soap and scrub for at least 10 seconds, Wash the front and back of hands and wrists, between fingers and under nails.Apply soap and scrub for at least 10 seconds, Wash the front and back of hands and wrists, between fingers and under nails. Rinse well. Let water run down your fingers -- not down your arms.Rinse well. Let water run down your fingers -- not down your arms. Dry hands with a paper towel.Dry hands with a paper towel. Use elbows or a new paper towel to turn off faucets.Use elbows or a new paper towel to turn off faucets.  WHEN TO WASH YOUR HANDS: before and after patient contactbefore and after patient contact after contact with blood, body fluids, mucous membranes or non-intact skinafter contact with blood, body fluids, mucous membranes or non-intact skin before putting on or after removing protective gearbefore putting on or after removing protective gear before and after your work shiftbefore and after your work shift after handling contaminated equipment or articlesafter handling contaminated equipment or articles after using the toilet, blowing your nose, covering a sneeze, etc.after using the toilet, blowing your nose, covering a sneeze, etc. before eating, drinking or handling foodbefore eating, drinking or handling food whenever hands become obviously soiled.whenever hands become obviously soiled.