ENSURING QUALITY CARE
INFECTION CONTROL BASICS September 2019 Safety, Oversight and Quality Unit 2
INTRODUCTION Infection control is an important function of running an AFH that includes: • Standard precautions to be used when providing care • Food preparation and storage • Kitchen and dining areas • Laundry • Cleaning equipment; and • Proper containment and disposal of contaminated supplied and materials September 2019 Safety, Oversight and Quality Unit 3
INTRODUCTION CONTINUED Infectious organisms, bacteria and viruses: Do not discriminate Can be transmitted via: • Airborne particles • Animals • Body fluids • Food • Soil • Surfaces • YOU! September 2019 Safety, Oversight and Quality Unit 4
INTRODUCTION CONTINUED Infections caused by germs are a major safety and health hazard. • Some infections are minor and cause short illnesses • Others can be serious and cause serious illness or even death. Germs do not discriminate and everyone is at risk for an infection including: • You • Your family • The residents September 2019 Safety, Oversight and Quality Unit 5
INTRODUCTION CONTINUED Some groups are more vulnerable to infectious organisms: • Infants • People with chronic conditions • Aging populations Did you know you are contagious before you have symptoms? This requires routine use of: • Hand hygiene • Respiratory etiquette September 2019 Safety, Oversight and Quality Unit 6
INTRODUCTION CONTINUED Caregivers and healthcare professionals have an important role in protecting: • Residents • Resident’s family • Visitors • You and your family • Your caregivers This introduction to infection control will provide you with a better understanding of ways to prevent the spread of disease. September 2019 Safety, Oversight and Quality Unit 7
HOW DISEASE SPREADS Person to person: • Human hands are the main mode of transmission. Safety, Oversight and Quality Unit September 2019 8
HOW DISEASE SPREADS CONTINUED Person to surface: • Germs can spread to surfaces and objects • Disease can spread from touching contaminated surfaces Safety, Oversight and Quality Unit September 2019 9
HOW DISEASE SPREADS CONTINUED Germs can spread from your hands to your food. Safety, Oversight and Quality Unit September 2019 10
HOW DISEASE SPREADS CONTINUED Droplets or airborne particles: • Disease can spread through the air and be inhaled or contaminate surfaces Safety, Oversight and Quality Unit September 2019 11
HOW DISEASE SPREADS CONTINUED Contact with body fluids: • Blood, wound drainage, stool, urine, etc. Safety, Oversight and Quality Unit September 2019 12
ALERT Infection control is everyone’s responsibility. Understanding how to prevent the transmission of infectious organisms will ensure a safe environment for you, your staff, your residents and your family. September 2019 Safety, Oversight and Quality Unit 13
STANDARD PRECAUTIONS September 2019 Safety, Oversight and Quality Unit 14
STANDARD PRECAUTIONS Standard precautions, part of infection control, are safeguards used when providing direct care for residents. These precautions must be used when providing care for all residents regardless of whether or not you know if they have a known infectious disease. Additional precautions are needed when a resident has a known infectious disease or it is suspected they may have an infectious disease. September 2019 Safety, Oversight and Quality Unit 15
ANTIBIOTIC RESISTANCE Standard precautions are used for a wide variety of infectious organisms including antibiotic-resistant infections. Infectious organisms can become antibiotic resistant. Antibiotic resistance occurs when an organism becomes resistant to an antibiotic treatment. Multi-drug resistant organisms (MDRO) occur when an organism becomes resistant to more than one antibiotic treatment. Resistance, or multi-drug resistance, is a significant health issue. September 2019 Safety, Oversight and Quality Unit 16
ANTIBIOTIC RESISTANCE CONTINUED A resident with a multi-drug resistant organism (MRDO) must have an MDRO transfer form: Law was enacted January 1, 2014 MDRO’s include, but are not limited to: • Methicillin-Resistant Staphylococcus aureus(MRSA) • Carbapenem-Resistant Enterobacteriaceae (CRE) • Multidrug-Resistant Acinetobacter baumannii • Toxin-producing Clostridium difficile September 2019 Safety, Oversight and Quality Unit 17
ANTIBIOTIC RESISTANCE CONTINUED A resident who has been diagnosed with, or is suspected to have, an antibiotic resistance infection should have to get an MDRO form. Typically these are generated at the hospital, a nursing home, or by their healthcare provider. • Keep the MDRO form with the resident’s records • Provide a copy to any emergency personnel (paramedics) when treating and/or transporting the resident • Provide a copy to the facility if a resident is being transferred to the hospital, emergency room, ambulatory surgical center, nursing facility or other care setting September 2019 Safety, Oversight and Quality Unit 18
ANTIBIOTIC RESISTANCE CONTINUED Notify your local health department within one working day of the date of transfer to or from your AFH. If a resident is diagnosed while living in your AFH, request the MDRO be filled out by the resident’s healthcare practitioner. The next slide is a sample of the MDRO form. September 2019 Safety, Oversight and Quality Unit 19
SAMPLE MDRO FORM Safety, Oversight and Quality Unit September 2019 20
HAND HYGIENE September 2019 Safety, Oversight and Quality Unit 21
HAND HYGIENE Hand hygiene is the key in preventing the transmission of germs: • It is an important first line of attack for avoiding the spread of disease • It is to be practiced throughout the entire day to be effective • Must be done, even if gloves are used • Before putting on your gloves; and • Immediately after removing your gloves. September 2019 Safety, Oversight and Quality Unit 22
HAND HYGIENE CONTINUED Hand hygiene must be performed: Before and after: • Work • Contact, including direct care, with a resident • When preparing food and after each time you handle raw meat, fish and seafood • When setting up medications for each resident After: • You sneeze or cough • Using the bathroom • Anytime hands are visibly greasy or dirty September 2019 Safety, Oversight and Quality Unit 23
HAND HYGIENE CONTINUED ALWAYS use soap and water: • Before and after preparing food • And each time after handling raw meat; fish, or seafood • After using the bathroom • After providing care for a resident with vomiting and/or diarrhea • If you have unprotected contact with body fluids • If there are residents with norovirus or C-difficile infection • Anytime hands are visibly dirty or greasy • Per the guidelines or recommendations from the Health Department September 2019 Safety, Oversight and Quality Unit 24
SOAP AND WATER Wash hands for 20 seconds with soap and warm water: The 20 seconds do not include: • Turning on the water • Getting the soap • Rinsing hands • Turning off the water; and • Drying hands September 2019 Safety, Oversight and Quality Unit 25
SOAP AND WATER CONTINUED Lather with soap and water for 20 seconds: Between Fingers Lather all surfaces Backs of hands Finger Tips Wrists Thumbs September 2019 Safety, Oversight and Quality Unit 26
HAND SANITIZER Is safe and can be more effective than soap and water. Increased effectiveness is based on easy access and increased use: • Entering a resident’s room • Exiting a resident’s room • Before and after providing resident care not involving potential contact with body fluids • Before and after setting up medications • Before putting on gloves and after removing gloves It must contain 62% -95% ethyl alcohol Safety, Oversight and Quality Unit September 2019 27
HAND SANITIZER CONTINUED Both hands must be covered with sanitizer: • Rub hands until hands are dry • Dry in less than 20 seconds? Not enough hand sanitizer was used • DO NOT dry hands with a towel • Rubbing hands until dry is a critical part of how it is effective • Read the product label, each product has specific instructions on proper use September 2019 Safety, Oversight and Quality Unit 28
HAND SANITIZER CONTINUED Use enough sanitizer so both hands are thoroughly wet: Cover all surfaces Between Fingers Backs of hands Thumbs Wrists Finger Tips September 2019 Safety, Oversight and Quality Unit 29
HAND CARE Keep your hands and nails in good condition: • Routinely clip nails • Clean under nails daily • Nail polish cannot have chips or cracks • Avoid wearing jewelry at work • Fingers underneath rings must be kept clean • Use lotion to keep hands from drying and becoming chapped and cracked • Wear gloves when doing • Housework • Gardening etc. September 2019 Safety, Oversight and Quality Unit 30
RESPIRATORY HYGIENE September 2019 Safety, Oversight and Quality Unit 31
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