Guide to Colour Coding and Infection Control Guide

Guide to Colour Coding and Infection Control

Guide to Colour Coding and Infection Control Welcome

Introduction • Control harmful bacteria • Use of cleaning materials • Effective control procedures • Colour coding systems

Source of bacteria • Main source bacteria • Traffic soil • Composition of soil

Composition of soil

Soil prevention • 80% ‘Walk-in’ soil • 90% of soil can be prevented • 100 people/25 kg soil = £ 22, 500

Barrier matting

Barrier matting • Remove dirt, grit and moisture • Maximise number of ‘Footfalls’ • Prevent re-tracking • Retain appearance • Easy-to-clean

Types of matting • Primary matting - to scrape off large deposits • Secondary matting - to remove fine dirt and moisture

Matting systems 3 methods to provide effective entrance protection • Approach cleaning • Approach and post-entry cleaning • Post-entry cleaning

Approach cleaning

Approach and Post-entry cleaning

Post-entry cleaning

Matting needs throughout the building • Match positions with traffic • All access points • Dimensions required

Air-shower • Bacteria on clothes • Downward draught dislodges loose soil

Air-conditioning Improves air quality by filtering airborne dust and soil particles

High Efficiency Particulate Air Filters (HEPA) • Prevent re-circulation of dust and debris • Used in vulnerable areas • Remove volatile organic compounds (V. O. C’s)

Efficient waste disposal • Prompt and efficient removal • Reduce spread of bacteria - Control pests - Remove pathogens - Hazardous waste - Encourage good housekeeping

Other control methods • Prohibit smoking • Provision of litter bins • Provision of ash trays • Control access to buildings • Issue protective clothing

The chain of infection

Links in the chain • Sources of bacteria - Endogenous - Exogenous - Environmental

Pathogens Ideal conditions for growth - Virulent and numerous - Plentiful supply of food - Risk factors • Diarrhoea • Blood contamination • Uncovered wounds • Viral infection

Routes of transmission Contact • Direct contact • In-direct contact - Unprotected hands - Animals - Contaminated water - Fixture and fittings - Contaminated food

Routes of transmission Airborne - Respiritory droplets - Dust - Water - Insects

Susceptible host - Susceptibility increases with age - Vulnerable environments

Points of entry • Inhalation • Ingestion • Broken skin • Personal protective equipment (PPE)

Infection control Conditions affecting growth of micro-organisms - Temperature - Moisture - Time - Food

Hand hygiene • Prevention of cross-contamination • Use of protective gloves • Importance of effective hand washing

Hand hygiene Always wash hands whenever: • Contact with bodily fluids • Used toilet • Handled animals • Sneeze, blow nose • Before handling food • Feel or look dirty

Hand washing techniques • • Remove jewellery Cover cuts and abrasions Wet hands first Apply cleanser Ensure hands and wrists are properly covered Rinse thoroughly Dry thoroughly Avoid touching surfaces

Correct hand washing Palm to palm Right palm over the back of the left hand vice versa Rotational rubbing, backwards Rotational rubbing of right thumb clasped in the left palm, and forwards with clasped fingers of right hand in the left change hands and repeat palm. Change hands and repeat Inter-twine the fingers of the right hand over the left and vice versa Grip the left wrist and work cleanser into the skin. Do the same with the right wrist

Hand cleansers • Avoid tablet soap • Prefer liquid hand soap from dispensers

After care • Moisturisers • Personal Protective Equipment • Cover cuts and abrasions

Disinfection • Need safe and effective products • Range of disinfectants available - Halogens - Phenolics - Quarternary Ammonium Compounds

Halogens • Chlorine based bleach - Handle with care - Poor cleaner - Clean the surface first • Chlorinated isocyanurates - More efficient/stable • Hydrogen Peroxide

Phenolics • Pine disinfectants • Rideal-walker coefficient

Quarternary Ammonium Compounds • Quat’s / QAC’s • Highly effective / odourless • Remain active after application • Kinder to surfaces

How Quat’s work - Surfactant effect - Attacks enzymes / proteins within Micro-organisms - Viruses attacked by chemical effect

Advantages of Quat’s • • Stable / long ‘shelf life’ Wide kill spectrum Form bacteriostatic film Safer on the skin Stable to organic material Unaffected by temperature change Good penetration qualities Form good detergent sanitisers

Disadvantages of Quat’s • Relatively expensive • Cannot be used with common anionic detergents • Forms residues • Tends to foam

How much is needed? Four factors: - • Power of ingredients • Concentration • Contact time • Temperature

Colour Coding • No standard approach • Any scheme is good if consistantly applied

Colour Coding • BLUE - • GREEN - Kitchen areas • RED - • YELLOW - Wash basins and other washroom surfaces General low risk areas Sanitary fittings and washroom floors Once adopted for a particular area, whatever colour chosen should be strictly adhered to at all times.

Colour coded equipment • Cleaning cloths • Disposable cloths • Abrasive cleaning pads • Mop handles • Pails • Hand brushes • Dish brushes • • Dish cloths Cleaning sponges • Mop heads • Wringer buckets • Brooms • Dust pans • Protective neoprene gloves

Equipment care • Store securely • Avoid cross contamination • Change gloves • Clean with care

Equipment cleaning • Cloths, buckets and pails • Scrubbing brushes • Mops • Sponges and abrasive pads • Protective neoprene gloves

What next? • Guide to Colour Coding and Infection Control • Apply best practice • Keep Guide for reference

Jangro Limited James House Worsley Road Farnworth Bolton BL 4 9 NL 0845 458 5223 Guide to Colour Coding and Infection Control