Chapter 5

1. Chapter 5 Infection Control& Regulations

2. regulations • OSHA—Occupational safety and health administration created as part of U.S. department of labor to enforce safety and health standards in the workplace. • MSDS---Material Safety Data Sheets provide pertinent information • Product content • Associated hazards • Combustion levels • Storage requirements

3. EPA----Environmental Protection Agency. Disinfectants must be approved by the EPA in your state. • Product label must contain EPA registration number • Label lists organisms the product has been tested for • Label gives directions for use • Label lists safety precautions • Label lists active ingredients

4. Principles of infection • There are three types of potentially infectious microorganisms important in the practice of cosmetology. They are bacteria, fungus, and virus • Bacteria---Minute, one celled vegetable microorganisms found nearly everywhere. 1,500 rod-shaped bacteria will fit on the head of a pin.

5. Types of bacteria • Nonpathogenic---These are helpful or harmless bacteria which perform useful functions such as a decomposing refuse and improving soil fertility. They help metabolize food, protect against microorganisms, and stimulate immune response. • Pathogenic---Harmful and disease-producing when they invade plant or animal tissue.

6. Classifications of pathogenic bacteria • Cocci—round-shaped that appear singly or in the following groups • Staphylococci—Pus-forming bacteria that grow in clusters like grapes; abscesses, pustules, and boils. • Streptococci—pus-forming bacteria arranged in curved lines resembling a string of beads; cause infections such as strep through and blood poisoning. • Diplococci—Spherical bacteria that grow in pairs and cause diseases such as pneumonia. • Bacilli—Short, rod-shaped bacteria. They are the most common and produce diseases such as tetanus, typhoid, tuberculosis, and diphtheria. • Spirilla—Spiral or corkscrew-shaped bacteria. They are subdivided into subgroups; Treponemapapillida which causes syphilis (an STD) or Borreliaburgdorferi which causes lime disease.

7. Movement of bacteria • Cocci---rarely show motility (self-movement); transmitted in air, dust, or in the substance in which they settle. • Bacilli and Spirilla– motile and use slender, hairlike extensions know as flagella or cilia for locomotion. A whiplike motion of these hairs moves the bacteria in liquid.

8. Growth and reproduction • Active—bacteria thrive in a warm, moist, dark, and dirty environment. It only takes about 20-30 minutes for bacteria to reach full growth. • Inactive or spore-forming---bacteria such as anthrax and tetanus bacilli form spherical spores with tough outer coverings which are resistant to adverse conditions. This allows the dormant bacteria to withstand long periods without food. When favorable conditions are restored, the spores become active or vegetative and begin to grow and reproduce once again. Therefore, even bacteria in the inactive stage can ultimately be a threat to the spread of disease or infection in the salon.

9. Bacterial infections • Staphylococci—most common human bacteria; can be picked up on door knobs, countertops, by handshaking, or unclean implements • Local infection—one that is confined to a single area such as a pimple, boil or infected cut. Presence of pus is the sign of infection. Pus contains bacteria, waste matter, decayed tissue, body cells, and living and dead blood cells. Staphylococci is the most common pus-forming bacteria. • General infection---when pathogenic bacteria and their toxins are carried to all parts of the body by way of the bloodstream, it becomes a general infection such as blood poisoning or syphilis. • Contagious or Communicable—diseases that are spread from one person to another by direct or indirect contact such as coughing, sneezing, unclean hands, unclean implements, open sores, common drinking cups, common towels, etc..

10. viruses • Live by penetrating cells • Resistant to antibiotics • Prevented by vaccination • They include measles, mumps, chicken pox, smallpox, rabies, yellow fever, polio, influenza, and human immunodeficiency virus (HIV) acquired immunodeficiency syndrome (AIDS)

11. Bloodborne pathogens • Disease-causing bacteria or viruses that are carried through the body in the blood or body fluids, such as hepatitis and HIV, are called bloodborne pathogens. • Hepatitis • Hepatitis A • Hepatitis B (HBV) • Hepatitis C (HCV) • HIV/AIDS

12. HIV/AIDS • HIV (human immunodeficiency virus) is the virus that causes AIDS (acquired immunodeficiency syndrome). AIDS breaks down the body’s immune system. • HOW IT IS PASSED • Passed through blood and body fluids • Unprotected sexual contact • Sharing of needles with infected drug users • Accidents with needles in health care facilities • Cuts and sores

13. METHODS THAT DO NOT TRASMIT THE DISEASE • Hand holding • Hugging • Kissing • Sharing food or household items • Can be infected for 11 years without symptoms

14. parasites • Vegetable parasites or fungi—produce contagious diseases such as ringworm or favus which is a disease of the scalp. Can cause lifting of the finger and toenails. • Animal parasites—insects that carry diseases from one person to another are known as disease vectors. The itch mite burrows under the skin and causes scabies. Head lice is called pediculosiscapitis. Scabies is another contagious skin disease caused by the itch mite.

15. How pathogens enter the body • Break in the skin • Mouth • Nose • Eyes or ears • Unprotected sex

16. How body fights infection • Through unbroken skin • Body secretions such as perspiration and digestive juices • White blood cells • Antitoxins • Infections can be prevented and controlled and through personal hygiene and public sanitation.

17. Immunity • Natural immunity---The ability of the body to fight off or resist infections and disease and to destroy bacteria that entered the body • Acquired immunity---developed after the body has overcome a disease or through inoculation. • Human disease carrier---A person who is personally immune to a disease but can transmit germs to others.

18. Principles of prevention • Contamination • Contaminate—pollution, soiling with infectious matter. • To make impure by contact; to taint or pollute. • Contaminant—any substance that causes contamination.

19. Decontamination • Sanitation---sanitation or sanitizing is simply cleaning; removing all visible dirt and debris is sanitizing. • Methods of cleaning: • Scrubbing with a brush • Using ultrasonic unit • Using a solvent

20. Disinfection • Disinfection---controls microorganisms on nonporous surfaces such as instruments or implements. • Follow directions • Sterilization—highest level of decontamination; destroys all microbial life, and is necessary only when surgical instruments cut into the vascular layers of the body. • Steam autoclave—the temperature is raised above that of boiling water. Will eventually kill all living organisms, including bacterial spores. • Dry heat—works like an oven. Objects are baked until all forms of life are dead.

21. Choosing a disinfectant • Correct efficacy---efficacy means effectiveness to be used against bacteria, fungi, and viruses. • Hospital-level disinfectant—must be pseudomonacidal, bactericidal, fungicidal, and virucidal.

22. Proper use of disinfectants • Use on precleaned, nonporous surfaces. • Dilute according to directions • Contact time per directions • Spray on contact time per directions • Spray can’t be used if complete immersion is called for • Use only as directed • EPA-registered disinfectant in pedicure spa

23. Types of disinfectants • Quats—Quanternary ammonium compounds • Nontoxic, odorless, fast-acting • Most disinfect in 10 minutes • Long-term exposure may damage fine steel • Complete immersion

24. phenolics • Phenolic disinfectants are powerful tuberculocidal disinfectants. • A caustic poison—safe and effective if used properly. • Can damage rubber and plastic • Avoid skin contact—concentrated phenols can seriously burn skin and eyes. • Alcohol • Methyl alcohol—methanol—not used in salons • Ethyl alcohol—ethanol—to be effective, must be no less than 70% • Isopropyl alcohol—rubbing alcohol; must be 99% to be effective. • Bleach—effective as a disinfectant,add 1 cup to 1 gallon of water

25. Fumigants • They contain formaldhyde vapors that may cause cancer in high concentrations. High risk of developing allergic sensitivity as well. • Must be kept in airtight container • Vapors are poisonous • Incorrect use violates federal law • Can aggravate lung problems.

26. Disinfectant safety • Wear gloves and safety glasses • Add disinfectant to water • Use tongs, gloves, or draining basket • Keep away from children • Don’t pour quats, phenols, etc. over hands • Carefully weigh and measure products • Never place in unmarked container • Always follow manufacturer’s directions • Avoid overexposure

27. Disinfect or dispose • Multi-use • Single –use • Porous • Disinfection procedures • Implements • Pre-clean • Rinse thoroughly, pat dry • Completely immerse • Remove implements with tongs, baskets, or gloves • Rinse thoroughly, air-dry • Store disinfected implements

28. Linens, capes—launder and bleach according to label directions • Work surfaces • Individual client packs • Whirlpool foot spas • Detergents and soaps • Additives, powder, tablets

29. dispensary • Keep clean and orderly • Maintain MSDS on all chemicals • Handling disposables • Washing hands • Wet hands with warm water • Use liquid soap and scrub hands together for 20 seconds • Rinse well with warm water • Dry with disposable paper towel or air blower • Waterless hand sanitizers • Universal precautions

30. Blood spill disinfection • Stop service and clean injured area • Apply gloves • Apply antiseptic and/or liquid or spray styptic • Bandage cut • clean workstation as needed • Discard contaminated objects • Disinfect all tools contaminated with blood or body fluids • Remove gloves, wash hands

31. The professional salon image • Salon guidelines • Keep floors clean • Keep trash contained • Control dust, hair, other debris • Clean fans, ventilation systems, and humidifiers at least weekly • Keep all work areas well lit • Keep rest rooms clean • Supply restrooms • No cooking or sleeping • Store food separate from products

32. Prohibit eating, drinking, smoking • Empty waste receptacles • Mark containers • Place tools properly • Disinfect tools • Properly store tools • Don’t touch face, mouth • Clean work surfaces • Use clean linens on clients • Use exhaust systems

33. Professional responsibility • Protect client’s safety—learn state rules regarding sanitation and client safety • Never take shortcuts in sanitation or disinfection