1. The Home and the Home Health Aide

2.  Handwashing is key  Watch for bacterial growth in these areas of the home Left-over food Moist areas Warm areas Dark areas

3.  Aerobic bacteria-require oxygen to live  Anaerobic bacteria-survive without oxygen

4.  Meidcal asepsis is the reduction of possible transmission routes  Reducing spread  Reducing cross-infection or reinfection  Protection against communicable disease  Protection against self-innoculation

5.  The kitchen is considered clean  The bathroom, especially around the toilet is considered dirty  Clean=uncontaminated (exceptions?)  Dirty=contact with potentially infectious organisms

6.  Wash your hands after using the bathroom, blowing your nose, before and after handling food  Good hygiene  Cover your coughs and sneezes (wash hands if into your hands)  Clean wastebaskets often  Wash, dry and put away all client-related equipment after each use  If you have an open area, check with your supervisor before giving care  Wash hands before and after gloving  Report unsafe conditions in the home to your super

7.  Assemble equipment  Get paper towels ready  Turn faucett on with a paper towel (discard)  Wet your hands with fingertips pointed down  Soap up!  Clean under nails  Friction is as important as soap!!  15 seconds!-between fingers/around wrists

8.  Disinfect-reduces organisms-can’t get rid of spore-formers!  Wet heat sterilization-boil 20 minutes  Dry heat sterilization-oven 350 degrees- bake for 1 hr.

9.  Hepatitis A,B C  MRSA  HIV

10.  Gloves-when?  Sharps  Biohazard disposal  PPE and isolation  Regulated Medical Waste-human, blood and body fluids, needles, medical equipment-comply with community regulations