Infection Prevention & Control

1. Infection Prevention & Control Annual compulsory education Revised April 2013

2. Learning Objectives • By the end of this presentation you will: • Be able to define Infection Control • Increase your understanding of “Germ” and “Infection” • Learn why infection occurs and how it spreads • Increase your understanding of the importance of Infection Control • Learn about Prevention Measures • Learn and demonstrate proper hand washing technique • Learn Isolation Precautions and apply this to your work • Increase your understanding of your role and responsibilities regarding Outbreak Management • Review Influenza, Norovirusand antibiotic resistant organisms Revised April 2013

3. What is Infection Control? Policies and 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 and related costs Revised April 2013

4. What is a Germ? Living organisms we cannot see Bacteria, viruses, fungi, parasites Live and grow everywhere Are harmful and cause infection Enter/Exit the body through many openings Revised April 2013

5. What is an Infection? Most germs that live with us, on us and in us do not make us sick. This is referred to as colonization However with the right conditions, a dark, moist, warm environment that provides food; germs multiply and can cause infections Revised April 2013

6. An Infection Occurs When: The wrong germ is in the wrong place e.g. e-coli from the bowel/feces gets into the bladder or is ingested in food There are too many germs for even a healthy immune system to destroy The person cannot effectively destroy the germs e.g. people with weak immune systems or those that have other chronic conditions Our residents are at high risk for infections Revised April 2013

7. How the Body Protects Itself from Infection Intact skin Fever Immune system Inflammatory response Mucous & cilia Lymph nodes Tears Blood Vomiting and diarrhea Revised April 2013

8. How Infection Spreads Revised April 2013

9. Chain of Infection Revised April 2013

10. Routes of Transmission • Micro-organisms are transmitted by various routes, and the same microorganism may be transmitted by more than one route • There are five main routes of transmission: 1. Airborne 2. Droplet 3. Contact – Direct or Indirect 4. Vector borne 5. Vehicle Revised April 2013

11. Routes of Transmission Droplet Transmission: Germs can be in moist particles called droplets from coughing sneezing, laughing and talking that only travel about one meter. E.g. colds and influenza Airborne Transmission: Germs are carried by small particles in the air and move with air currents or dust and can be carried long distances. E.g. Tuberculosis Revised April 2013

12. Routes of Transmission Revised April 2013 Contact Transmission: (Norovirus) • Direct Contact: Touching the germs directly • Contact with body fluids and then touching self or others • Indirect Contact: Touching an item that has germs on it • Soiled linen or equipment and then touching self or others

13. Routes of Transmission • Vectorborne Transmission: Germs can be carried by insects and animals and passed onto people. • West Nile virus (mosquitoes), Hanta virus (mice) • Vehicle Transmission: Germs that are carried by some other transport such as blood, food and water • HIV in blood, e-coli in food Revised April 2013

14. Why is Infection Prevention Important? • Our Residents are more likely to become seriously ill and die from an infection • Fragile skin • Poor bladder emptying • Indwelling catheters • Decreased coughing ability • Slower/weaker immune system • Chronic illness • Infections present differently Revised April 2013

15. Infections Cannot be Easily Detected Residents are less likely to have an elevated temperature The inflammatory response is reduced so signs and symptoms are not always evident Residents do not always feel pain as readily so do not complain Revised April 2013

16. Prevention Tips Hand Washing Cleanliness of equipment and environment Good personal hygiene Clean from clean to dirty Do not shake linens Dispose of waste appropriately Dispose of single use items Do not put items on the floor Report illness promptly Monitor & track infections Follow outbreak procedures Revised April 2013

17. Respiratory Etiquette • Good respiratory etiquette: • Cover nose and mouth when coughing or sneezing • Cough into sleeve if tissue not available (not hand) • Dispose of tissue after wiping nose or sneezing/coughing • Wash hands after coughing, sneezing or using tissue • Keep fingers away from eyes, nose and mouth Revised April 2013

18. Hand Hygiene The single most effective prevention technique to fight germs from spreading Hand washing should be used if hands are visibly soiled Use hand sanitizer if hands are not visibly soiled Revised April 2013

19. Hand Hygiene Beginning and end of shift In between resident care Before and after glove use Before eating or serving food After taking a break After going to the bathroom After sneezing, coughing, wiping your nose After touching your face, nose, hair After contact with organic material After touching raw meat, fish, poultry After handling dirty equipment or utensils Revised April 2013

20. Hand Washing Technique Revised April 2013

21. Alcohol Based Hand Rub Revised April 2013

22. Outbreak Management Revised April 2013

23. Outbreak Management • All departments and units are notified • Frequent hand hygiene • Anti-bacterial soap may be used • PPE as required • Symptoms reported immediately • Isolation or cohorted • Movements of residents and staff is minimized • Activities and programs cancelled • Notices posted: Visitors restricted • Enhanced cleaning • Illness is tracked for residents and staff and reported to Alberta Health Services Revised April 2013