ENVIRONMENTAL CONTROL AND PREVENTION OF MICROORGANISMS

A. HAND WASHING

• Wash hands after touching blood, secretions, excretions and contaminated items, whether or not gloves are worn. Wash hands immediately after gloves are removed, between patient contacts.

• Use a plain soap for routine hand washing.

• Use an antimicrobial agent for specific circumstances.

B. PROPER HANDLING OF FOOD AND WATER

- Proper washing of vegetables, fruits and other raw foods.

- Proper cooking of food.

- Proper sterilization of drinking water through boiling or other methods

- Proper washing of plates, cups, spoons and other food utensils.

- Avoid eating of contaminated foods or foods exposed for a long time.

C. GLOVES AND OTHER PROTECTIVE CLOTHING

• Wear gloves and other protective clothing when touching blood, body fluids, secretions, excretions, and contaminated items. Put on clean gloves just before touching mucous membranes and non-intact skin.

D. ENVIRONMENTAL CONTROL

• Ensure that the environment has adequate procedures for the routine care, cleaning, and disinfection of environmental surfaces. All drainages, household areas and living quarters should be regularly cleaned.

E. OCCUPATIONAL HEALTH AND BLOODBORNE PATHOGENS

• Take care to prevent injuries when using needles, scalpels, and other sharp instruments or devices.

F. PLACE OF CARE OF THE PATIENT

• Place a patient who contaminates the environment or who does not assist in maintaining appropriate hygiene in an isolated (or separate) room.