Comply with Infection Control Policies and Procedures in Health Work HLTIN301C

Objectives Identify infection risks and implement an appropriate response within your own role and responsibility Document and report activities and tasks that put patients and workers at risk Respond appropriately to situations that pose an infection risk and following policies and procedures Follow risk management for specific tasks

What is infection? All illness caused by the spread of micro- organisms (bacteria, viruses, fungi or parasites) to humans from other humans, animals or the environment OR Presence & multiplication of micro-organisms in the tissue of a host

Infection Control This is the way that we eliminate or reduce the spread of infection. There are specific ways to do things in the workplace Policies and procedures are put in place and should be adhered to As HCW we are faced with a daily challenge of maintaining our environment to minimise the transmission of micro-organisms HCW have an important role in infection control

What is infection? Many terms for infectious organisms “Bugs” Germs Bacteria Viruses Pathogens Micro-organisms Fungi Parasites

Infection control How do we control risks? Keeping hazardous procedures to a minimum Cleaning Implementing safe work practices Good housekeeping Good engineering PPE Having clear policies regarding attendance by staff who are infectious

Infection Control Procedures should be in place regarding Single use disposable equipment Use of sharps and sharps containers Handling specimens and samples Cleaning up of infectious waste PPE Immunisation

Risk assessment Information is found in WHS manuals Infection control manuals Policy and procedure manuals Often there is a infection control staff member who plays an important role in infection control management in the workplace

Hazard identification Hazards can be identified by Pathology findings Patient and staff history Notification Screening of staff Understanding of basics of infection control

management Immunisation program Use of safety devices Safe work practices Standard and additional precautions Educating patients at every opportunity Documentation and reporting Treatment of any infection

Micro-organisms Are everywhere around us, most are beneficial Micro-organisms that live on our skin, in our mouth and intestines are called normal flora. They do not cause us harm. We are described as being a host to these microbes Virulence describes the ability of a micro- organism to cause disease Pathogen describes any micro-organism that causes disease. Only about 3% are pathogenic.

Micro-organisms Normal flora become pathogenic when they leave there usual place of residence If the host has low resistance, the micro- organism is more likely to cause an infection. They are called opportunistic pathogens. The host is termed immuno-compromised

Immuno- compromised Age Poor nutritional status Chronic illness Medications Wounds Existing infection Immunisation status

Method of transmission Chain of Infection Micro-organism Susceptible host Source Portal of entry Portal of exit Method of transmission

Types of micro-organisms Bacteria Largest group Need food and water Most do not survive for long on clean, dry surfaces Have a definite temperature range Not all need oxygen

Types of micro-organisms Viruses Entirely dependant on a host cell Can lay dormant for long periods of time Antibiotics are not effective

Types of micro-organisms Protozoa Live mainly in water Ingest their food by phagocytosis Can cause serious disease, e.g. malaria

Types of micro-organisms Fungi Decompose organic matter Important in food industry Some are the source of antibiotics Most are not harmful to humans, but spores can be inhaled

Types of micro-organisms Algae Mainly aquatic in both fresh and salt water Do not usually cause infections in humans Some shellfish can be affected Parasites Organisms that derive their nutrition from other living organisms ( the host)

How is infection spread? Cause – micro-organisms, identify which one by testing Source – sick people, people who have been exposed to an infectious agent, but not infected, food, equipment and water Prevention by: Immunisation, cleaning, disinfection, sterilisation Exit – body fluids, skin contact, droplets, excretions and secretions Hand washing, protective clothing, control of body fluids, waste disposal

How is infection spread? Transmission Direct contact, from one person to another Indirect contact from environmental surfaces, such as clothes, instruments, food and water, insects or vermin. Airborne infection through coughing, sneezing, speaking Prevention: Isolation, hand washing, food handling, air flow control, sterilisation

How is infection spread? Entry Cuts or breaks in the skin Devices entering a normally sterile part of the body venepuncture Breaks in mucous membrane Gastro intestinal tract Respiratory tract Prevention: Aseptic technique Wound care

How is infection spread? Susceptible host Elderly Immobile Suffering from cancer, Diabetes Other chronic disease using immunosuppressant treatments or Subject to any combination of these factors Cognitive status Prevention: Treatment of underlying illness, mobilisation, recognition of high risk patient

How is infection spread? What do you do at home to minimise the risk of infection?

Nosocomial infections Infections that are associated with the delivery of health care services in a health care facility Can also be acquired by HCW