Healthcare Safety and Standard Precautions Competencies 3-4

Describe the methods healthcare facilities use to achieve physical, chemical, and biological safety.

• Explain physical hazards and list safe practice guidelines.• Explain chemical hazards and labeling requirements.• Explain biological hazards and safety guidelines

Competency 3

• Improper use of smoking materials• Defects in heating system• Improper trash disposal• Misuse of electrical equipment• Spontaneous combustion

A Major Cause of Fires:

• A serious threat• Patients with special needs are especially vulnerable• Healthcare staff must make every effort to prevent fires from starting• Healthcare staff must be prepared to respond if a fire breaks out.

Fires and Electrical Hazards

Class A – common combustibles i.e. wood, paper, or plastic.

Class B – flammable gases and liquids. Fire often spreads unless properly secured.

Class C – involve live electric equipment i.e. computers, fax machines.

Class D – combustible metals i.e. magnesium and sodium metal.

Class K – combustible cooking materials, i.e. oils, grease.

Classification of Fires

• Know your facilities emergency plan.• Location of fire alarms and how to operate them.• How to shut off oxygen machines and other compressed gas systems.• Location of fire extinguishers and how to use them.• How to move patients safely and quickly.

Response to a Fire

RACERescue the individual

Activate the alarmConfine the fire

Extinguish the fire

• Air-pressurized water – used on Class A fire only.• Carbon dioxide – used on Class B and C fires only.• Dry chemical – used on Class B and C fires only.

Fire Extinguishers

PASS Pull the pin

Aim lowSqueeze the handle

Sweep from side to side

Chemical Hazards and Safety Guidelines

Hazard Types: • Flammable• Toxic• Corrosive• Caustic• Carcinogenic• Mutagenic

Oxygen:• Hazardous• Flammable

Purpose :

To serve as an immediate warning and reminder to employees of the more detailed

information on the MSDSs, posters, etc.

Hazard Label System

• Hazardous products• Product identification information• Protection/precautions• Instructions for safe use• Procedures for clean up• Emergency first aid procedures

Safety Data Sheets (SDS)

• Red = Fire• Blue = Health• Yellow = Reactivity• White = Special

SDS Label

• Bloodborne Pathogen• Standard Precautions• Employees that are at risk • Waste Disposal

Biological Hazards & Safety Guidelines

• Read instructions before using• Operate only with supervisor present• Report damage/malfunction• Read SDSs• Use solutions only from bottles that are labeled• Do NOT mix solutions unless instructed

Equipment and Solutions

Describe principals and standards of infection control.

• Explain the purpose of standard precautions and when they are to be applied.

• List guidelines that reduce the spread of infection.

Competency 4

• Infectious Agent• Reservoir host• Portal of exit• Transmission• Entry• Susceptible host• Enter the body

Chain of Infection

• Mouth

• Nose

• Eyes

• Urinary tract

• Cuts or injury through a broken skin

• Contaminated material may enter through tubes in the body such as indwelling urinary catheters, IV (Intravenous) tubing and tube feedings.

Ways Microorganisms Enter the Body

• Temperature (Most microorganisms grow and thrive at temperatures between 400 to 1100 F)

• Moisture• Air (If necessary for pathogen growth)• Darkness (Direct sunlight can kill some germs; Most pathogens grow in dark

areas)• Food source is available for the pathogen to multiply• Body secretions• Food/nutritional intake of the individual• Body discharge in trach or on equipment

Conditions Which Promote Microbial Growth

• Handwashing

• Waterless hand sanitizer

• Application of Standard Precautions

• Aseptic Practices

• Housekeeping

• Handle/ dispose of soiled materials: separate clean and dirty items.

• Keep linen away from clothing

• Never place linen on the floor; if linen falls on the floor place it in a soiled linen hamper

Practice Infection Control

Author: Dede Carr, BS, LDA

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