Skip to main content
Medicine LibreTexts

10.4.1: Infection Control

  • Page ID
    67667
    • Erin O'Hara-Leslie, Amdra C. Wade, Kimberly B. McLain, SUNY Broome
    \( \newcommand{\vecs}[1]{\overset { \scriptstyle \rightharpoonup} {\mathbf{#1}} } \) \( \newcommand{\vecd}[1]{\overset{-\!-\!\rightharpoonup}{\vphantom{a}\smash {#1}}} \)\(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\) \(\newcommand{\id}{\mathrm{id}}\) \( \newcommand{\Span}{\mathrm{span}}\) \( \newcommand{\kernel}{\mathrm{null}\,}\) \( \newcommand{\range}{\mathrm{range}\,}\) \( \newcommand{\RealPart}{\mathrm{Re}}\) \( \newcommand{\ImaginaryPart}{\mathrm{Im}}\) \( \newcommand{\Argument}{\mathrm{Arg}}\) \( \newcommand{\norm}[1]{\| #1 \|}\) \( \newcommand{\inner}[2]{\langle #1, #2 \rangle}\) \( \newcommand{\Span}{\mathrm{span}}\)\(\newcommand{\AA}{\unicode[.8,0]{x212B}}\)

    Proper infection control will help to eliminate pests, bacteria, viruses, and fungi. All of these things can lead to disease.Home Health Aides/Personal Care Aides should complete proper hand washing before and after each task. This is the best way to prevent the spread of infection (CDC, 2015). If hot water and soap are not available, use an alcohol based hand sanitizer with at least 60% alcohol (CDC, 2015). Hands should be washed prior to and after contact with the patient and their belongings, prior to and after using the bathroom, prior to, during, and after preparing food, and after changing diapers, handling pets or pet waste, or after coughing or sneezing (CDC, 2015).

    Use gloves as appropriate to the situation. Home Health Aides/Personal Care Aides should wear gloves whenever they will come into contact with body fluids such as blood, feces, urine, or saliva. Wear gloves when changing patients, assisting them to toilet, bathing, handling dirty linens, or preparing food. Never reuse disposable gloves. Discard them after one use. Review the Handwashing procedure in Module 12 for proper handwashing technique.Use rubber or household gloves when handling harsh chemicals. These gloves can be sanitized and stored for later use.

    Use separate cleaning rags and towels for clean and dirty areas. Only use clean dishcloths and towels in the kitchen for handling food. Use a separate cleaning cloth and rubber gloves for the bathroom. Whenever possible, use disposable wipes or cloths for cleaning areas such as the toilet, which have many microorganisms on its surface.

    Ensure food is properly stored and refrigerators and freezers are at proper temperatures. Review module 8 for proper food storage procedures. Ensure that packaged food stored in cupboards is kept closed in air tight seals which will prevent spoilage and invasion of pests. If Home Health Aides/Personal Care Aides notice evidence of pests such as roaches, lice, bed bugs, or mice, they should inform a supervisor. Additional precautions will need to be taken to rid the patient’s home of infestations.

    Self Check Activity \(\PageIndex{1}\)

    1. The best way to prevent the spread of infection is to practice proper hand washing. True or False? ______

    2. Gloves should be used whenever you will come into contact with blood or body fluids. True or False? ______

    3. Clean dish towels and rags should be used in the kitchen and whenever food is to be handled. True or False? ______

    Answer

    1. True

    2. True

    3. True

    FEEDBACK:

    1. According to the Centers for Disease Control, handwashing is the single best way to prevent the spread of infection.

    2. Gloves should always be worn whenever you will come into contact with blood or body fluids.

    3. Always use clean dish towels, rags, dishes, and cooking equipment when preparing food. This prevents contamination of food by microorganisms.


    This page titled 10.4.1: Infection Control is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by Erin O'Hara-Leslie, Amdra C. Wade, Kimberly B. McLain, SUNY Broome (OpenSUNY) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.