...WHO Guidelines on Hand Hygiene in Health Care: a Summary First Global Patient Safety Challenge Clean Care is Safer Care a WHO Guidelines on Hand Hygiene in Health Care: a Summary © World Health Organization 2009 WHO/IER/PSP/2009.07 All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel.: +41 22 791 3264; fax: +41 22 791 4857; e-mail: bookorders@who.int). Requests for permission to reproduce or translate WHO publications – whether for sale or for noncommercial distribution – should be addressed to WHO Press, at the above address (fax: +41 22 791 4806; e-mail: permissions@who.int). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable...
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...In this assignment I will be explaining how health and safety and hygiene regulations impacts on food retailers. I will be talking about all of the main pieces of legislations that make up the health and safety regulations. I will then be talking about how these regulations have impacted on food retailers and what these food retailers have had to implement and change to meet these regulations. HASAWA 1974 The first legislation I will be talking about is the HASAWA 1974 act which is short for Health and Safety at Work etc. Act 1974. This act is the primary piece of legislation that covers occupational health and safety in the U.K. To simplify things, this act covers what employers must do to keep their work force safe and what steps they must take to ensure that there is maximum safety where their staff operates. One duty of the employer is to provide a safe place to work. This basically means if there is massive structural damage to a building which could mean that people in the building are at risk then it is up to the company that works in the building to move their workers into a temporary safe building which doesn’t pose a risk to their employee’s health. Another duty of an employer is to provide safe equipment for their employees. This To ensure this act is enforced there are local authority health and safety officers and for manufacturing or large construction and industrial sites the health and safety executive carries out inspections. Because of the importance of...
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...with the 5 Moments for Hand Hygiene tool HHC auditing is the established outcome measure for assessing the effectiveness of a hand hygiene program within the National Hand Hygiene Initiative. HHC is a valid and reliable measure within the acute care sector, in both public and private hospitals throughout Australia. | Generally, the 5 Moments for Hand Hygiene audit tool is ideally suited to facilities that have the greatest staff/patient activity and interaction. This results in higher numbers of ‘Moments’ being audited in shorter time periods. | Auditing facilities where there is little staff/patient activity and interaction will result in a small number of moments being observed (i.e. non-acute, primary care, mental health settings) and resources required to undertake auditing may be better utilised measuring other aspects of a hand hygiene program (e.g product placement and availability surveys, education etc). | Currently HHA do not recommend routine HHC auditing with the 5 Moments for Hand Hygiene audit tool as an outcome measure in the non-acute, primary care or mental health setting. | All facilities should be aware of their jurisdictional requirements when planning measurements of their hand hygiene program. A number of assessment tools are available below which can be used or modified as desired. | HHC audits should only be undertaken by HHA trained and validated HHC auditors. | Annual Auditor Validation The National Hand Hygiene Initiative (NHHI) is based...
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...Sealed Air Corp. said it has introduced VSS Vision Safety Solutions, a service offering that enables health care facilities to improve hand hygiene compliance among health professionals. In a release on Oct. 6, the company said the VSS service increases hygiene and safety in hospitals through its technology that visually detects, records, and notifies of improper or insufficient hand washing and sanitizing events. William V. Hickey, Sealed Air Chief Executive Officer, said, "VSS Vision Safety Solutions is the first joint offering from Sealed Air and Diversey, which is now part of Sealed Air following the completion of the acquisition on October 3. It leverages Sealed Air technology and Diversey's expertise in cleaning and hygiene and its access to major health care providers. The VSS system also offers Diversey brand hand hygiene products." Currently available only in the United States, the company said that VSS offers health care providers a "cost effective way and a potential new tool" in the fight to reduce the number of healthcare-associated infections (HAIs) by increasing compliance with hand hygiene. According to the U. S. Centers for Disease Control and Prevention (CDC), each year approximately 100,000 people in the United States die from an illness acquired during a stay at a health care facility. The CDC also states that HAIs cost the health care industry more than $30 billion annually. VSS Vision Safety Solutions is currently in trial at several health care facilities...
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...Cavite State University, Indang Cavite in partial fulfillment of the requirements in HRML24A - Research 1. Prepared under the supervision of Mrs. Nancy Alaras. INTRODUCTION As customers, we tend to select a good canteen that has a high quality of food and services but yet affordable which shown by the canteen concessionaires of Cavite State University - Main Campus. Good food is a very important for every one of us especially to the student. Safe steps in food handling, cooking, and storage are essential to prevent food-borne illness. You can't see, smell, or taste harmful bacteria that may cause illness. (http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/basics-for-handling-food-safely). The food handling is a big responsibility; hand hygiene is a clinical component of safe food handling, not only for the food services, industry, but also for the customers. Many people do not know that knowledge in food sanitation may help providing appropriate food at its good quality. Food service worker should have knowledge about the standard preparation method on food handling. Risks in personal health may be reduced by primary prevention actions that decrease early causes of illness or by secondary prevention actions after a person has clearly measured clinical signs or symptoms recognized as risk factors. Tertiary prevention reduces the negative impact of an already established disease by restoring function...
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...Survey on Food-Safety in Street Food Vending IMPACT– Survey Jan 2013 Identification Code:______________ Investigator: _______________ Date: ____________ Starting time: _______________ Supervisor: ________________ Location: _____________________________________________________________ Name of Bhandi: __________________________________ Location details: __________________________________________________________________________________________________________ Category: □ Chaat / □ Tiffin / □ Mirji (Snack) / □ Chinese fast food Comment: ___________________________________________________________________________________________________________________________ Interviewer Instruction: Try to interview the “in-charge”-vendor at the bandhi, Note the respondent’s sex: □ Female □ Male Namaskaramani, my name is ....................................... (Name of Interviewer). I am working for a research project of the Dr. Reddy’s Foundation and the Indo-German Project “Sustainable Hyderabad” which is concerned with, city development, climate change and nutrition. In this area we are cooperating with the food vendors cooperative. In one part of the project we try to learn more about the role of street food vendors for sustainable development. The survey in this area is focused how street food is prepared and what kind of facilities, work steps etc. are involved in this process. Please kindly provide necessary information. It will help...
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...REVIEW OF LITERATURE OF FAST FOOD INDUSTRY Previous Research on fast food Industry has shown us a light in this project: The Research done by UCLA Anderson assistant professor Raphael Thomadsen. He presented the result in the paper entitled, ³Seeking an Aggressive Competitor: How Product Line Expansion Can Increase All Firms¶ Profits.´ According to him, if a McDonald¶s and a Burger King compete in the center of a small town, and a Burger King opens in the suburbs, it can boost profits for the McDonald¶s store. In previous research, Thomadsen demonstrated that prices at fast food outlets located near other outlets belonging to the same chain often charge high prices to avoid cannibalizing sales between the two outlets. These price differences can be large, with prices at many restaurants 20 percent or more higher than they would be if the restaurant owners did not worry about cannibalization. Now he finds that a firm may also charge higher prices when faced with a new competitor or product. He said that product-line expansion would affect profits .He said that when a firm adds products to its line, the profits of the incumbent firms in the market must go down. He used a standard economic model in this study. ³Consumers have different utility preferences,´ He explains that some people like one type of food while other people like a different type. There are also variations in location. So model consumers based on preferences, location and other factors likely to affect their behavior...
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...Patient Safety Jesse Woodworth Baker College of Muskegon Patient Safety According to the 2010 Office of Inspector General for the Department of Health and Human Services, 180,000 Medicare deaths were contributed to poor hospital care (Allen, 2013). It is the responsibility of every member of the health care team to ensure that each patient is safe from any harm. Due to the vast amount of issues such as preventable infections acquired within the medical facility, multiple organizations have created standards regarding patient safety. The Institute for Healthcare Improvement (2014) defines patient safety as “Making care continually safer by reducing harm and preventable mortality” (para. 1). Each visit to a healthcare facility places a patient at risk for harm. Five percent of patients treated by health care professional, in both a facility and the patient’s home, obtain a healthcare acquired infections. Though some of these healthcare acquired infections (HAI) are not caused by any error, the majority of them are preventable. The most common of these infections is catheter related blood borne infections. These infections begin when a pathogen enters the body via the inserted catheter and infects the blood stream (O'grady & Alex et al., 2011). In reaction to these types of infections, organizations such as the Center for Disease Control have created guidelines in order to prevent patient harm. Though many organizations have developed their own interpretation...
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...net/publication/254863220 Food Safety Knowledge, Attitude and Hygiene Practices Among The Street Food Vendors In Nothern Kuching City Sarawak ARTICLE · SEPTEMBER 2012 CITATION DOWNLOADS VIEWS 1 10,751 4,261 4 AUTHORS, INCLUDING: Mizanur Rahman Mohamad Taha Arif University Malaysia Sarawak University Malaysia Sarawak 22 PUBLICATIONS 44 CITATIONS 17 PUBLICATIONS 227 CITATIONS SEE PROFILE SEE PROFILE Kamaluddin Bakar University Malaysia Sarawak 2 PUBLICATIONS 1 CITATION SEE PROFILE Available from: Mizanur Rahman Retrieved on: 16 August 2015 BORNEO SCIENCE 31: SEPTEMBER 2012 FOOD SAFETY KNOWLEDGE, ATTITUDE AND HYGIENE PRACTICES AMONG THE STREET FOOD VENDORS IN NORTHERN KUCHING CITY, SARAWAK Md Mizanur Rahman, Mohd. Taha Arif, Kamaluddin Bakar, & Zainab bt Tambi Department of Community Medicine and Public Health, Faculty of Medicine and Health Sciences, Universiti Malaysia Sarawak (UNIMAS), Sarawak, Malaysia ABSTRACT. Street food vending is a prevailing and distinctive part of a large informal sector in both developed and developing countries. Food safety is a key public health concern, because a large number of people take their meals outside the home and are exposed to food borne illnesses. Food handlers play an important role in ensuring food safety throughout the chain of storage, processing production, preparation and retailing. The objective of the study is to assess the level of knowledge, attitude and practice of food safety among the food vendors...
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...seizure’s activity involves the entire brain & diagnosed as absence, myoclonic, tonic clonic, tonic or atonic. The information is set out in a table for on the website: www.epilepsy.org.au/aboutepilepsy/understandingepilepsy/seizuretypeclassification. Discussion about the different types of seizures people can have is included in the opening tasks of this week’s tutorial. Displayed for students information & awareness on the room display boards is “Maslow’s Hierarchy of Needs”, students are asked to interpret this information, discuss & describe how a nurse needs to apply it as professional activity during working hours, keeping in mind OH&S & the level of safety & security. Included in Maslow’s Hierarchy & displayed as a pyramid connecting on thing to the one above are self actualisation, esteem, belongingness & love, safety & physiological needs. For the first case study you have to apply Maslow’s Hierarchy of Needs to Mrs Wall the 80 year old with history of MRSA, diagnosed early dementia & dysphagia. Also discuss the risks for the attending nurse, the client (Mrs Wall) & any others whom could be at risk, like her husband, Bill. Part of the work to be done for week 3 is describe & compare the art of nursing & the science of nursing. We are to evaluate how art & how science is applied for case study with Mrs Greentree, what factors could have been changed to make the scenario better for the client & the nurse providing assistance/ care....
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...infection. Healthcare workers have a guidelines on how to prevent and control the spread of infection when providing care for all hospitalised individuals in healthcare. Workplaces are obliged under the Occupational health and safety Act (2004) to provide a safe work place by training the staff the infection control procedures, instructing them to use the right equipment or techniques to prevent infections from spreading over. Every health worker plays a big role to minimise the transmission of infection by following the workplace infection control procedures. Standard precaution, additional precaution, sharp safety, exposure policy, staff vaccination, single use policy and waste management policy are a principle that break the chain of infection. This essay outlines the concept of occupational health and the control measure implemented to prevent such infection. Berman et all. (2012) states that Standard precaution is work practice required technique to be used by healthcare workers to minimise the spread of micro-organism. Standard precaution includes good hand hygiene, the use of personal protective equipment(PPE), appropriate handling and disposal of sharps and other contaminate waste, and use of aseptic techniques. Berman et all. (2012) describes that hygiene is widely recognised to be the single most effective activity for minimising the transmission of infections.An inappropriate techniques when washing hands can lead the areas of the hands to still be contaminated by micro-organisms...
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...three year old child to understand what needs to be met to allow a three year old to develop in a naturally healthy way. Based on these needs, we then discuss how they can be ideally met in a childcare setting and the requirements for a childcare setting under the Early Years Foundation Stage Statutory Framework. Physical needs of a child relate to the needs a child requires physically to grow and to develop to a healthy adult. They include fresh air to breathe, water, adequate food and minerals to maintain nutrition, shelter and warmth, protection from accidents and injury, personal hygiene, physical exercise, rest and sleep, promotion of good health and protection from illness (Montessori Centre International, 2011). In terms of the physical needs of a three year old, these include suitable nourishment, age appropriate exercise, rest and sleep, playing and learning, hygiene and health and safety. First of all, a healthy and well-balanced diet is essential to help a three year grow. The essential nutrients of a balanced diet include carbohydrates, proteins, fats, vitamins and minerals. According to the Department of Health and Social Security, the recommended intakes of various food constituents at different ages and the three to four year food requirements are (Macleod-Brudenell and Kay, 2008): Age range Energy Protein Calcium Iron Vitamin A Riboflavin Thiamine Nictonic acid equiv Vitamin C Vitamin D Recommend Min Require Retinel Equivalent Years MJ...
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...performing the skills of undertaking vital signs which is performing hand hygiene. Generally, I think that the patients in the ward are already get physical disorders and have very low immunizations, so they have high incidences of diseases. I realize that hand hygiene can remove bacteria and viruses which may spread by touching patients and easily cause infectious diseases to them. So it is essential to perform hand hygiene before and after touching patients. Alemagno, Guten, Warthman, Young & Mackay (2010) state that infectious organisms can harbor and spread by health care workers who touch the patients while providing care. Appropriate hand hygiene is basic to patient health and safety and is the most cost-effective way to decrease bacteria transfer. Barrett & Randle (2008) also state that the prevalence of healthcare-associated infections which are acquired by patients during health care, investigation or rehabilitation in a hospital or community setting can be reduced by effective hand hygiene decontamination. So hand hygiene is an important way to prevent infectious diseases in health care facilities. In my vital signs assessment video, I performed hand hygiene before and after touching the patient, I think it is an essential measure to prevent transferring bacteria and viruses between me and the patient and keep the patient under a clean and safety environment. I will keep performing hand hygiene in my future career. Another positive aspect of my performance in the video...
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...are five major areas included in the Occupational Safety and Health Administration (OSHA) compliance guidelines (Kinn’s p 386-391). i. Barrier Protection - wearing Personal Protective Equipment (PPE). ii. Environmental Protection – reducing the risk of work related injuries. This can be done by isolating any physical or mechanical hazard. iii....
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...| |*Subject(s) |Life Size body outlines | |Topic or Unit of Study |Health | |*Grade/Level |1st Grade | |*Summary |The child will lay down on a piece of butcher paper and the teacher will trace an outline of their body with a marker. After the outline| | |is done the children will use crayons or markers to color their outfits onto their body outline. They should draw the clothes and colors| | |they are wearing. The children will name body parts such as legs, arms, mouth, nose, eyes and stomach. They will then label the parts | | |on their outline. | |STANDARDS AND DIFFERENTIATED INSTRUCTION: | |*Standards |Concept 1, strand 5: Structure and logic ...
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