Infection Prevention & Control

1. Infection Prevention & Control Annual Compulsory Education

2. Learning Objectives • Be able to define Infection Control • Increase you understanding of “Germ” & “Infection” • Learn why infection occurs & how it spreads • Understand of the importance of Infection Control • Learn about Prevention Measures • Learn & demonstrate proper hand washing technique • Learn Isolation Precaution & apply this to your work • Understand your role & responsibilities regarding Outbreak Management • Review influenza, Norovirus, & antibiotic resistant organisms

3. 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

4. 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

5. 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

6. How the Body Protects Itself From Infection • Intact Skin • Fever • Immune system • Inflammatory Response • Mucous & cilia • Lymph nodes • Tears • Vomiting • Diarrhea • Blood

7. How Infection Spreads

8. Chain of infection

9. Routes of Transmission Micro-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: • Airborne • Droplet • Contact – Direct or Indirect • Vector borne • Vehicle

10. 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

11. 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

12. Routes of Transmission Vector borne Transmission: Germs can be carried by insects & animals & passed to people i.e. West Nile virus (Mosquitoes), Hanta virus (Mice) Vehicle Transmission: Germs that are carried by some other transport such as flood, food, &water i.e. HIV in blood, e-coli in food

13. 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

14. 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

15. 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

16. 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

17. Hand Hygiene • Beginning &end of shift • In between resident care • Before & after glove use • Before eating or serving food • After taking a break • After going to the bathroom • After sneezing, coughing, or wiping your nose. • After touching your face, nose, and hair • After contact with organic material • After touching raw meat, fish, or poultry • After handling dirty equipment or utensils

18. Hand Washing Technique

19. 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.

20. 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

21. 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

22. Outbreak Management All departments & units are notified Enhanced cleaning Frequent hand hygiene Anti-bacterial soap may be used PPE as required Symptoms reported immediately Isolated or cohortedindividuals Movements of staff & residents are minimized  Activities & Programs are cancelled  Notices posted, Visitors restricted Illness is tracked for residents & staff  Reported to AHS

23. Personal Protective Equipment (PPE) Gloves Gowns Masks Goggles/Eye Protection Used according to isolation signage Utilized in outbreak management Used when handling different chemicals/cleaning agents Utilized in food preparation/handling Important: When putting on & after taking off any type of PPE such as gloves, always wash your hands! Do not double glove.

24. 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

25. 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.

26. 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

27. 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

28. 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

29. 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

30. References Brenda Strafford Foundation LTD. Policies