Departmental Safety Representative (DSR) Session:

Infection Control

A presentation for all employees who could come into contact with infectious micro-organisms at

work

Who is the audience for this presentation?

• EVERYONE! The basic info included in this presentation can help employees be better prepared to prevent the spread of infection in the community as well as at work (e.g. pandemic flu).

• Workers in day care centers, laboratories, facilities services, patient care areas, animal care areas, food service, and student housing are extremely high-risk!  

What do we mean by Infection Control?

• It means preventing or controlling the spread of germs or infections at a facility or institution.

• Infections acquired in a hospital are called nosocomial infections.

Infection Control• You can deal with the risks from infection at work

in the same way as any other health and safety issue by: – identifying the hazards– assessing the risks– controlling the risks

• Consider whether you put others at risk of infection (e.g. employees picking up infections from coworkers ).

• Please don’t report to work if you are sick!

Why is Infection Control Important?• Infections can increase health-care costs and

cause inconvenience, pain, or even death.• You may be exposed to germs that can make

you sick and possibly keep you out of work.• You could also spread illness to your family

and friends.• YOU are a major factor in preventing the

spread of infections to others!

How are infections spread?• The chain of infection has 5 links.

– A micro-organism (pathogen) that can cause disease

– A person who carries the microorganism– A way from the carrier, such as sneezing,

coughing, shedding skin, etc. and a method of traveling

– A way to enter another person– A susceptible person who can’t fight off the

germ

Chain of Infection

Infection Control = Break any link in the chain

Modes of Transmission for Infection• A common way people get infections is

by rubbing their nose or their eyes after their hands have been contaminated with the pathogen.

• You can also spread germs directly to others or onto surfaces that other people touch. And before you know it, everybody around you is getting sick.

How do you prevent the spread of germs?

HandwashingHand Hygiene

A Critical Infection Control Issue

Handwashing• Recognized as the best way of stopping the spread

of organisms • Waterless hand washing liquid or gel when sinks are

not available• Soap and water

– No indication for antimicrobial soap– 10-15 seconds of lathering

• Towelettes– Must be alcohol based if used for hand hygiene

Handwashing

• Studies have shown that healthcare personnel hands are the most common transmitters of disease in healthcare facilities.

• Once your hands are soiled/contaminated, germs can enter your body if:– You touch the mucous membranes of your mouth, eyes

or nose

– You have open cuts, nicks or abrasions on your skin such as dermatitis or acne.

Why Handwashing is Difficult

Areas Most Frequently Missed

HAHS © 1999

When to wash hands:

• Before eating, drinking, smoking, applying makeup or handling contact lenses

• After eating, smoking, coughing, sneezing or using the bathroom

Effective Handwashing1. Lather hands with soap and water.

2. Vigorously rub together all surfaces of lathered hands for 10 to 15 seconds.

3. Rinse hands thoroughly under a stream of water.

4. Dry hands completely with a clean, dry paper towel.

5. Avoid splashing or touching the sink.

6. Use a dry paper towel to turn off the faucet.

Respiratory Etiquette• Cover nose and mouth with a tissue when

coughing or sneezing. Dispose of used tissue in the nearest waste receptacle.

• Cough or sneeze into your upper sleeve, not your uncovered hands.

• Clean hands with soap and water after touching respiratory secretions or handling contaminated objects.

Standard Precautions• Guidelines to decrease the risk of occupational

exposure to blood or body fluids

• A system of infection control which assumes that every direct contact with body fluids is infectious and requires every employee exposed to direct contact with body fluids to be protected as though such body fluids were infected with a bloodborne pathogen

• Provides adequate protection against bloodborne infections from both humans and animals

Sharps Disposal• OSHA requires needleless systems and safer

needle devices in high-risk areas in the Bloodborne Pathogens Standard

• Immediate and proper disposal of sharps into puncture resistant containers is imperative.

• To prevent needlesticks, do not bend, remove or recap.

• Carefully put contaminated items in the correct containers for disposal.

Personal Protective Equipment (PPE)• Wear gloves when likely to touch body

fluids, mucous membranes, or items potentially contaminated with blood/body fluids.

• Wear protective eyewear/mask if procedure releases droplets into air.

• Wear gown/apron as needed if splashing may soil clothing/uniform.

• Change gloves between procedures.

Waste Disposal

• Properly handle, bag and label infectious material before transport.

• Infectious waste includes but is not limited to microbiological lab waste, pathology waste, sharps devices, and blood/body fluids.

Sanitation

• Decontamination methods include cleaning, disinfecting and sterilizing. Clean up infectious spills immediately.

• Wear gloves. Report spills to the Office of Environmental Health and Safety at (504)988-5486.

• Disinfect all work surfaces when work is finished.

Laundry/Linen

• Use special care with laundry. Don’t shake soiled linen. Roll edges toward center, place in appropriate bags.

• Transport carefully.

Summary• Get immunizations that are required or

recommended.• Have periodic testing as required or recommended

for tuberculosis, Hepatitis B and other infections. • Maintain good health with a balanced diet, plenty

of sleep, and regular exercise.• Report any infectious illness, such as a cold, flu,

or infected cut to your supervisor. • Don’t report to work if you are sick.

Tulane UniversityOffice of Environmental Health & Safety (OEHS)

Please contact the BBP Coordinator for questions, comments, and/or interactive discussion.

Kellie C. Mayer (504-419-1391) kmayer@tulane.edu

If unable to proceed to quiz, type the link below into your browserhttps://audubon.tulane.edu/ehs/enterssn.cfm?testnum=137

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