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  1. Add name of trust / organisation in box 1 and name of trainer in box 2. Delete THIS box.

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

  3. Why is this important? Compliance with Health and Social Care Act (2008) Local procedures and guidance Additional information could include: 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 [include local information if possible] Add local information in text box and delete THIS box.

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

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

  12. Susceptible host Some people are moresusceptible 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 workersfrom 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. Laundry Insert information in text box about organisation’s policy for the management of linen and clothing, then delete THIS box

  17. Clinical waste management Insert information in text box about organisation’s waste management policy, then delete THIS box

  18. 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

  19. Management of inoculation injuries Insert information in text box about organisation’s policy, then delete THIS box

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

  21. The five moments

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

  23. Hand hygiene technique “This sink is for hand washing only” Wet hands thoroughly with warm water and apply liquid soap Palm to palm Right palm over left dorsum and left palm over right dorsum Palm to palm fingers interlaced 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 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

  24. Appropriate products Liquid soap Sanitiser Moisturiser

  25. Bare below the elbows

  26. Further information Add applicable resources in text box and delete THIS box. Examples:

  27. 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

  28. THANK YOU Any Questions? Insert trainer’s name, telephone number and email here Replace text in above box with trainer’s name and contact details. Delete THIS box