unit 266

Topics: Disinfectant, Hygiene, Waste management Pages: 8 (2564 words) Published: February 20, 2014
Outcome 1 Understand how to maintain a clean environment to prevent the spread of infection
The learner can:
1. state the general principles for environmental cleaning
a) cleaning materials as defined in our company’s procedure( Policy No 412, Policy No 413 and Policy No 414) will be as follows: •Detergent-any proprietary detergent for washing/wiping surfaces and items; •Phenolic + detergent-e.g. Stericol-for bacterial infections; •Hypochlorite+detergent- for incidents of viral infection; •Cream clenser- any proprietary cream/liquid bath cleanser(not scourers); •De-scaling agent- for cleaning shower heads;

Disinfectant-e.g. presept- sodium dichloroicyanurate granules dissolved in water to 1000 ppm available chlorine; •Carpet shampoo- any proprietary detergent for cleaning carpets; •Spray polish- any proprietary aerosol or liquid polish, according to requirements; •Washing-up liquid-any proprietary washing-up liquid;

Oven scourer- any proprietary oven scourer.
b) cleaning equipment will be as identified:
Where scrubbing pails are used these must be rinsed in hot water after use and stored upside down when not in use; •Mop heads must be washed in hot water and detergent, rinsed and hung upside down to dry; •All clothes or biocide wipes used for wiping surfaces must be single-use disposable; •All new kitchen equipment will be cleaned before use.

2. explain the purpose of cleaning schedules
The purpose of the cleaning schedual is to identify:
-items/surfaces to be cleaned;
-materials/equipment to be used/ method of cleaning;
-frequency of cleaning.
After each shift, the domestic/kitchen assistant will sign an appropriate cleaning log in the spaces provided. 3. describe how the correct management of the environment minimises the spread of the infection Infection control is the discipline concerned with preventing nosocomial or healthcare-associated infection, a practical (rather than academic)sub-discipline of epidemiology. It is an essential, though often under-recognized and under-supported, part of the infrastructure of health care. Infection control and hospital epidemiology are akin to public health practice, practiced within the confines of a particular health-care delivery system rather than directed at society as a whole.

Infection control addresses factors related to the spread of infections within the health-care setting (whether patient-to-patient, from patients to staff and from staff to patients, or among-staff), including prevention (via hand hygiene/hand washing, cleaning/disinfection/sterilization, vaccination, surveillance), monitoring/investigation of demonstrated or suspected spread of infection within a particular health-care setting (surveillance and outbreak investigation), and management (interruption of outbreaks). It is on this basis that the common title being adopted within health care is "Infection Prevention & Control." 4. explain the reason for the national policy for colour coding of cleaning equipment. Colour coding of cleaning equipment was introduced to enable a clear separation of equipment used to clean one area being used to spread infection or different types of contamination to other areas. It is usually thought of stopping infection being spread from mops etc being used to clean toilets then taking some infection into food preparation areas such as kitchens. However it is also used for stopping oil and sand etc on a workshop floor being taken by a mop or brush etc into smart office areas. Restaurants kitchen staff use a similar system to prevent cross contamination across cooked and uncooked meats as well as different coloured carving knives when cutting different types of food. Red for cleaning toilets

Blue for general cleaning
Yellow for all sinks
Green for cleaning kitchens and other food preparation areas. Outcome 2 Understand the principles and steps of the decontamination process
The learner can:
1. describe the three steps of the...
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