August 22 What is OSHA? What do you think standard precautions mean?

1. August 22What is OSHA?What do you think standard precautions mean?

2. https://www.youtube.com/watch?v=dy1D3d1FBcw https://www.youtube.com/watch?v=cqNus5AIHR4 https://www.youtube.com/watch?v=FGI750uwius

3. Microorganisms • Small living organisms • Not visible to the naked eye • Found everywhere in the environment • Found on and in the human body

4. Types of microorganisms • Nonpathogens -not harmful to the body • Pathogens (germs) -harm the body • Sometimes nonpathogenic microorganisms can become pathogenic • Aerobic- need air to survive • Anaerobic- can live in an environment without oxygen

5. Microorganisms…need to survive • Warm • Dark • Food • Moisture

6. Classifications of Microbes • Bacteria • Example: strep throat, staph infections, syphilis • Protozoa • Grow in a host cell • Can be found in water and soil and are important to ecology • Fungi • Mold and yeast- such as athlete’s foot and thrush • Rickettsiae • Parasites that live in lice, fleas, ticks, and mites • Transferred to a person who is bitten • Viruses • Smaller than bacteria • Example: common cold, chicken pox, influenza, measles, AIDS

7. Nonpathogens that become Pathogens…when they leave their normal environments and move to other areas… • Escherichia coli (E.coli)- normally found in the intestines of animals and humans • Transferred to humans through uncooked beef • From the human colon to the urethra due to poor hygiene • Salmonella- bacteria • Caused from eating undercooked chicken, eggs, or raw meat

8. Types of infections • Endogenous- grows or develops inside an organism, tissue, or cell when it is already weakened • Exogenous- originates outside of the body • Example: getting salmonella after eating undercooked meat, or eating off someone’s fork and catching a cold

9. Bell work 08-23-2018: Name an illness caused by each of the following: 1. Bacteria 2. Protozoa 3. Fungi 4. Virus

10. Chain of Infection • Must be present for disease to occur and spread from one individual to another • Causative agent • A pathogen must be present • Reservoir • Humans, animals, environment, fomites (doorknobs, bedpans, urinals, linens, instruments) • Portal of exit • Escape • Humans- blood, urine, tears, feces, discharge, secretions • Mode of transmission • Way to move from host to host • Direct contact- person to person • Indirect contact- contaminated object to person • Portal of entry • Way to enter a new host • Breaks in skin or membranes • Susceptible host

11. Asepsis- method used to make germ free • Nosocomial infections- infecting a patient with a microorganism from another patient or a health care worker • Standard precautions- guidelines designed to reduce the risk of transmission of microorganisms. • Treat every patient as if they have an infection • Remember… OSHA? CDC?

12. Body Fluids • Blood • Vaginal secretions • Pericardial fluid • Body fluids containing blood • Amniotic fluid- fluid that surrounds fetus • Peritoneal fluid • Tissue specimens • Cerebrospinal fluid • Interstitial fluid • Semen • Plural fluid

13. Bloodborne Pathogens • Carried by the blood

14. Hepatitis B • Caused by HBV virus • Transmitted by blood, serum, and other secretions • Affects the liver • Vaccine series of 3 shots

15. Hepatitis C • Caused by HCV virus • May be asymptomatic • Severe liver damage • Currently no vaccine

16. Acquired immune deficiency syndrome (AIDS) • Caused by the HIV virus • Suppresses the immune system • No cure or vaccine

17. Sterilization- made free from all living organisms • Disinfection- using chemical or physical means to free from microorganisms • Autoclave- sterilization machine that uses pressurized steam to kill bacteria

18. Handwashing • Most effective way to prevent infecting yourself or others. • When to wash your hands… • Before having direct contact with patients • After contact with patients • After removing gloves • After contact with inanimate objects, including medical equipment, near a patient • Before and after handling any specimen • After contact with any soiled or contaminated item • After picking up any item off the floor • After personal use of the bathroom • After you cough, sneeze, or use a tissue • Before and after any contact with mouth or mucous membranes • Why not use hand sanitizer?

19. Steps to Hand Washing • Equipment and Supplies: • Paper Towels, Running Water, Waste container, hand brush or cuticle stick, soap. • Procedure • Stand back from sink. Avoid touching the inside of your sink. • Remove Jewelry. • Dispense paper towel. • Disposable rather than damp towel laying by sink • Turn the faucet on. Regulate the temperature of the water. • Hot damages skin, warm lathers better than cold • Let water flow over your hands with your fingers pointed down, wet hands completely. • Why down? • Use soap to get a lather on your hands • Liquid better than bar • Put the palms of your hands together and rub them using friction and a circular motion for approximately 10 – 15 seconds. • Put the palm of one hand on the back of the other hand. Rub them together several times. Reverse hands and repeat. • Interlace the fingers on both hands and rub them back and forth. • Clean the nails on the palm of the hand. • Make sure all parts of hands have been cleaned approximately 2 inches above wrist. • Rinse your hands, keeping your fingers down, 2 inches above wrist. • Use a clean paper towel to dry hands thoroughly, from tips of fingers to wrist. • Use paper towel to turn off faucet. • Discard the towel in the waste container.

20. Personal Protective Equipment (PPEs) • Gowns • Mask • Goggles • Gloves • Eye wear • Face shields

21. Sharps • What is it? • Proper disposal? • Biohazard

22. February 9 • What is the CDC? What does the CDC do? • What is OSHA? What does OSHA do?

23. Antiseptics • Prevent or inhibit growth of pathogenic organisms • Not effective against spores or viruses • Can be use on the skin • Alcohol • Betadine

24. Disinfection • Destruction of pathogens other than spores • Boiling water and chemicals • Bleach solutions • Zephirin • Irritate or damage skin • Used on objects not people

25. Surgical Asepsis • AKA: Sterile technique • Practices that destroy all microorganisms & their spores • Used in specialized areas & skills • Care of surgical wounds • Catheter insertion • Invasive procedures • Surgery

26. Sterilization • Destruction of pathogens & non-pathogens, including spores and viruses • Steam under pressure • Gas • Radiation • Chemicals • Autoclave is most common piece of equipment used

27. August 24, 2016 • List 3 times you think a healthcare worker would need to wash their hands. • Turn in your bell work when you are done.

28. Handwashing • The single most important aspect of infection control • Wash hands when contaminated with blood or body fluids and after removing gloves • Use antiseptic hand cleaner clean paper/cloth towels or antiseptic towelettes when "in the field" • Wash hand with soap and water asap

29. Handwashing1.     Remove jewelry.2.     Turn on warm water. a.     Less damaging than hot b.    Creates better lather than cold3.     Apply soap. a.     Removes pathogen due to sudsy action and alkali content b.    Liquid soap preferred over bar soap due to microorganisms 4.     Clean all surfaces. a.     Palms b.    Backs c.     Between fingers d.    Fingernails e.     2” above wrist5.     Keep fingertips pointed down. a.     Downward direction prevent water from getting on the forearms and then running down to contaminate the clean hands6.     Do not touch clothing to sink. a.     Touching causes contamination7.     Rinse hands.8.     Dry hands with towel9.     Turn off water  a.     Use a clean dry towel to prevent passage of pathogens10.  Apply lotion a.     Prevents chaffing.

30. Needles/Sharp Objects • Use sharps with sharps injury prevention or needleless systems • Place in puncture resistant, labeled, leak-proof containers for transport, storage, and/or disposal • Keep the container closed • Do not bend, break, recap, or remove needles • Do not pick up contaminated broken glass directly with the hands • Do not reach by hand into containers where contaminated sharps are placed

33. Eating/Drinking • Do not eat or drink in areas where there is exposure to blood or body fluids • Do not store food in refrigerators, freezers, cabinets, on shelves or countertops where blood or other body fluids are present

34. Personal Protective Equipment (PPE) • Wear PPE to prevent blood or body fluids from getting on your clothes, skin, underclothes, etc. • Must be provided at no cost to the employee • Employer must enforce the use • Must be removed prior to leaving the work area and placed in designated area

35. PPE • Parental exposure • stick or cut • Mucous membrane • splash • Non-intact skin • spill or splash

36. Decontamination • Clean and decontaminate all equipment and environmental and working surfaces after contact with blood and/or body fluids • Decontaminate with appropriate disinfectant • EPA registered tuberculocidal disinfectant • EPA registered disinfectant with label stating it is effective against HIV and HBV • Household bleach, diluted 1:10-1:100, made fresh daily

37. Contaminated Laundry • Remove contaminated clothing when it becomes contaminated • Place immediately in bag or container that is labeled • Prevent leakage

38. August 28, 2018 • In Groups, create questions for your study guide.

39. TEST FRIDAY!!!

40. Sterile Gloving • Only touch the outside of the package with bare hands. • The inside of the package, in which the gloves are placed, is considered sterile. • The wrapper, when opened provides a sterile field. • Grasp only the outside edge of the wrapper.

41. The inside of the glove may be touched with the bare hand • Grasp the first glove at the top edge of the folded-down cuff and slip in hand • Slip gloved fingers into cuff of second glove and slip in second hand without contaminating • The outer aspect of the glove must remain sterile • Includes wrist area • Keep hands above level of waist • Sterile to sterile only • If contamination occurs, start again with new pair of gloves

42. August 21, 2015 • Predict what will happen to the 3 pieces of bread on the board, one was placed in the bag with gloved hands, one with washed hands, and one was passed around the classroom and touched by everyone…and coughed on.

43. August 28 • 3 minutes to review for you quiz once the bell rings.

44. Bell Work Infection Control Test Friday!