2. What you will learn in this session 1.The importance and general principles of infection prevention and control 2.The nature of Healthcare Associated Infection (HCAI) 3.Factors that may increase susceptibility to infection 4.Individual responsibility to infection prevention & control 5.Where to find information, including legislation, national guidance and local policies 6.The role of hand hygiene in preventing transmission of infection 7.Local infrastructure, initiatives and reporting procedures

3. Why is this important?  Compliance with Health and Social Care Act (2008)  Local procedures and guidance  At least 300,000 Healthcare Associated Infections  5,000 patients die as a direct result of HCAI and it is one of the factors in another 15,000 deaths.  Patients with a HCAI are approx. 7 times more likely to die in hospital than uninfected patients  Costs the NHS over £1bn per year

4. What are Healthcare Associated Infections?  Acquired as a result of healthcare interventions  Develop as a direct result of contact in a healthcare setting  Numerous factors increase the risk of individuals acquiring an infection  Poor standards of infection control practice increase the risk of occurrence

5. Colonisation versus infection  Colonisation is when micro-organisms (germs) exist in the body, but don’t invade tissue or cause detectable (clinical) damage  Infection is when micro-organisms (germs) begin to invade the body tissues and cause detectable (clinical) damage

6. Chain of infection

7.  A micro-organism with the ability to cause disease  Bacteria, viruses, fungi, parasites  Possibility of infection related to:  Virulence (ability to grow and multiply)  Invasiveness (ability to enter tissue)  Pathogenicity (ability to cause disease) Infectious agent…

8. The reservoir  Where micro-organisms reside and multiply:  People  Equipment  Animals  Water  Food  Soil

9. Site of exit  The place of exit providing a way for a micro-organism to leave the body  Examples include:  Any orifice  Break in skin  Via any bodily substance

10. Indirect contact No human-to-human contact Direct contact Human-to-human contact Transmission

11. Site of entry…  Inhalation  Ingestion  Sexual contact  Breaks in the skin

12. Susceptible host  Some people are more susceptible due to:  Low immunity  Poor physical resistance  Being very young or old  Being malnourished  Underlying disease

13. Standard precautions  Hand hygiene  Use of Personal Protective Equipment (PPE)  Safe use and disposal of sharps  Management of sharps injuries  Safe disposal of clinical waste  Safe management of laundry  Cleaning and decontamination of re-usable equipment  Maintenance of a clean clinical environment  Safe management of body fluid spillages  Respiratory hygiene

14. Personal Protective Equipment (PPE)  Gloves  Aprons/gowns  Masks  Protective eyewear  PPE is designed to protect healthcare workers from exposure to potentially infectious material

15. Decontamination  Management of body fluid spillage  Appropriate cleaning of equipment  Use of appropriate cleaning/disinfection products  Special precautions in high risk area and with high risk patients

16. Sharps management  Ensure correct assembly of sharps container  Dispose of sharps in approved container at the point of use  Don’t exceed the fill limit  Correct disposal of container when required

17. Hand decontamination...  One of the most effective measures in the prevention of transmission of infection  Washing  Hand sanitiser

18. The five moments

19. Barriers to effective hand hygiene  Jewellery (esp. rings with stones)  Nail varnish and false nails  Wrist bands  Wrist watches  Long sleeves

20. “This sink is for hand washing only” Wet hands thoroughly with warm water and apply liquid soap Palm to palmRight palm over left dorsum and left palm over right dorsum Palm to palm fingers interlaced Backs of fingers to opposing palms with fingers interlocked Rotational rubbing of right thumb clasped in left palm and vice versa Rotational rubbing, backwards and forwards with clasped fingers of right hand in left palm and vice versa Remember to include wrists, remove all soap, dry hands thoroughly with paper towels and use moisturiser at least three times a day. Alcohol hand gel should be applied in the same way briskly to increase evaporation Hand hygiene technique

21. Appropriate products  Liquid soap  Sanitiser  Moisturiser

22. Bare below the elbows

23. Summary  Healthcare Associated Infections are often preventable  All staff have a responsibility to follow infection control procedures all of the time wherever they work in the healthcare economy  Follow appropriate guidelines/policies and safe systems of care

24. THANK YOU Any Questions? Insert trainer’s name, telephone number and email here