A N N U A L C O M P U L S O RY E D U C AT I O N

INFECTION PREVENTION & CONTROL

LEARNING OBJECTIVESBe able to define Infection ControlIncrease you understanding of “Germ” & “Infection”Learn why infection occurs & how it spreadsUnderstand of the importance of Infection ControlLearn about Prevention MeasuresLearn & demonstrate proper hand washing techniqueLearn Isolation Precaution & apply this to your workUnderstand your role & responsibilities regarding

Outbreak ManagementReview influenza, Norovirus, & antibiotic resistant

organisms

WHAT IS INFECTION PREVENTION & CONTROL?

• Policies & procedures used to prevent the spread of infection within health care facilities

• A program that keeps people healthy, prevents needless suffering and saves money in health care & related costs

WHAT IS A GERM?• Living organisms we cannot see

• Live and grow everywhere

• Bacteria, viruses, parasites, fungi

• Can be harmful & cause illness

• Enter/exit the body through many openings

INFECTIONS

• Under the right conditions, dark, moist, warm environment, germs will multiply & can cause infections

• The wrong germ in the wrong place can cause infections i.e. bowel/feces e-coli gets into the bladder or is ingested in food

• Infections occur when there are too many germs for even a health immune system to destroy

• The person cannot effective destroy the germs i.e. individuals with weak immune systems or those who have chronic conditions

Our residents are at high risk for infections

HOW THE BODY PROTECTS ITSELF FROM INFECTION

• Intact Skin• Fever• Immune system• Inflammatory Response• Mucous & cilia• Lymph nodes• Tears• Vomiting• Diarrhea• Blood

HOW INFECTION SPREADS

CHAIN OF INFECTION

ROUTES OF TRANSMISSIONMicro-organisms are transmitted by various routes & the same micro-organism may be transmitted by more than one route.

There are five main routes of transmission:1) Airborne2) Droplet3) Contact – Direct or Indirect4) Vector borne5) Vehicle

ROUTES OF TRANSMISSION

Droplet Transmission: Germs can be in moist particles called droplets from coughing, sneezing, laughing, and/or talking that only travel about one meter. i.e. Cold &Influenza

Airborne Transmission: Germs are carried by small particles in the air & move with air currents or dust & can be carried long distances. i.e. Tuberculosis

ROUTES OF TRANSMISSION

Contact Transmission: (Norovirus)

Direct Contact: Touching the germs directly Contact with body fluids & then touching self or

others

Indirect Contact: Touching an item that has germs on it Touching soiled linen or equipment & then touching

self or others

ROUTES OF TRANSMISSION

Vector borne Transmission: Germs can be carried by insects & animals & passed to peoplei.e. West Nile virus (Mosquitoes), Hanta virus (Mice)

Vehicle Transmission: Germs that are carried by some other transport such as flood, food, & wateri.e. HIV in blood, e-coli in food

WHY IS INFECTION PREVENTION SO IMPORTANT?

• Our Residents are more likely to become seriously ill & die from an infection

• Fragile skin• Poor bladder emptying• Indwelling catheters• Decreased coughing ability• Shower/weaker immune system• Chronic illness• Infections present differently

INFECTIONS ARE NOT EASILY DETECTED

Residents are less likely to have an elevated temperature

The inflammatory response is reduced so signs & symptoms are not always evident

Residents do not always feel pain as readily so do not complain

PREVENTION TIPS Hand Washing Cleanliness of environment & equipment Good personal hygiene Clean from clean to dirty Do not shake linens Dispose of single use items Do not put items on the floor Report illness promptly Monitor & track infections Follow outbreak procedures

RESPIRATORY ETIQUETTE• Cover nose & mouth when coughing or sneezing• Cough into sleeve if tissue not available• Dispose of tissue after wiping nose, sneezing, and/or

coughing• Wash hands after coughing, sneezing, and/or using a tissue • Keep fingers away from eyes, nose, and/or mouth

HAND HYGIENEBeginning & end of shiftIn between resident careBefore & after glove useBefore eating or serving foodAfter taking a breakAfter going to the bathroomAfter sneezing, coughing, or wiping your nose.After touching your face, nose, and hairAfter contact with organic materialAfter touching raw meat, fish, or poultryAfter handling dirty equipment or utensils

HAND WASHING TECHNIQUE

ALCOHOL BASE HAND RUB

Attention: Alcohol based hand hygiene products containing 60% or greater ethanol concentration and used in healthcare facilities are highly flammable and are a safety concern under the requirements of various safety codes.

FOOD PREPARATION Hair nets & aprons must be worn during meal prep & service

Separate cutting boards to be used for raw/cooked food

Never lick fingers, touch hair/face/clothing, or chew gum while preparing food

Use utensils when serving food If using hands, wear pair of new gloves

Chipped/damaged dishware & cutlery is to be discarded Bacteria may grow within the damaged areas

Never handle food if you are experiencing vomiting, diarrhea or if you have an infection

SERVING FOOD Aprons must be worn while serving food

Never lick fingers, touch hair/face/clothes, or chew gum while serving food

Never wipe plates with your hands

Never blow on plates/utensils to remove dust and/or crumbs

Handle plates with fingers underneath & thumbs on the edge of the rim

SERVING FOOD Pick up cups & cutlery by handles only

Cups with no handles are to be handled at the middle section

Fallen dishes, cutlery, or food fallen on the floor must be placed in the wash or discarded.

Never handle food if you are experiencing vomiting, diarrhea or if you have an infection

OUTBREAK MANAGEMENT

All departments & units are notifiedEnhanced cleaningFrequent hand hygieneAnti-bacterial soap may be usedPPE as requiredSymptoms reported immediatelyIsolated or cohorted individuals

Movements of staff & residents are minimized Activities & Programs are cancelled Notices posted, Visitors restricted

Illness is tracked for residents & staff Reported to AHS

PERSONAL PROTECTIVE EQUIPMENT (PPE)

GlovesGownsMasksGoggles/Eye Protection

Used according to isolation signageUtilized in outbreak managementUsed when handling different chemicals/cleaning agentsUtilized in food preparation/handling

Important: When putting on and after taking off any type of PPE such as gloves, always wash your hands! Do not double glove.

TYPES OF OUTBREAKS

Gastrointestinal Outbreak (GI)Two (2) or more cases of GI illness with a 48 hour period with a common connection such as location, caregivers, roommates, family.

Influenza-like Illness Outbreak (ILI - Respiratory)Two (2) or more cases within a 7 day period with a common link such as location, caregivers, roommates, family.

At least one individual is a laboratory/specimen confirmed case

PANDEMIC VS. OUTBREAK

Outbreak Definition: A disease outbreak is the occurrence of cases of disease in excess of what would normally be expected in a defined community, geographical area or season. i.e. long-term care facilities

Pandemic Definition: A pandemic is a worldwide epidemic that, according to the World Health Organization (WHO), has to meet three conditions: 1) The microbe infects & causes serious illness in humans.2) Humans do not have immunity against the virus.3) The virus spreads easily from person-to-person & survives

within humans.

PANDEMIC VS. OUTBREAK

What does a Pandemic mean specifically to us?We continue to follow outbreak management protocols but an enhanced level.

Increased communication between the facilities & AHS

Increased plans of care over & above resident care i.e. dietary storing 7 days worth of food, maintenance monitoring/maintaining certain boiler temperatures.

Activate an enhanced Occupational Health Surveillance

Deploy staff & volunteers as necessary

OUTBREAK PROTOCOL

Personal Preparation for Everyone: You can reduce the risk of getting the infection by:

-Washing hands frequently and/or using alcohol hand gel

-Living a healthy lifestyle to keep immune system at its best i.e. adequate rest, good nutrition & exercise

-Avoid crowds when ever possible

OUTBREAK PROTOCOL

Personal Preparation for Everyone: Plan ahead in case you or your family becomes infected:

-Have enough supplies on hand to last 1-2 weeks such as non- perishable foods & fluids, pet food, toilet paper, tissues, fever medication, thermometer, alcohol hand gel etc.

-Arrange for back up to care for loved ones

-Keep important regular prescriptions filled

OUTBREAK PROTOCOL

Personal Preparation for Everyone: If you do become infected:

-Stay home for your health & avoid spreading the infection -Report to your workplace-Cover your nose & mouth when coughing or sneezing-Wash hands frequently &/or use alcohol based hand gel-Drink plenty of fluids-Take medications for symptoms (follow package directions)

-Contact Health Link at 403-943-5465 for advice

REFERENCES

Brenda Strafford Foundation LTD. Policies