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A Self-Assessment Guide for Health Care Organizations - IFC

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Measurable Element Look <strong>for</strong> Score Observations<br />

What is required<br />

9) Kitchen sanitation and<br />

food preparation and<br />

handling are appropriate<br />

to minimize infection risk.<br />

10) The risks and impact<br />

of any renovation or<br />

construction on air quality<br />

and infection control<br />

activities is assessed and<br />

managed.<br />

11) Patients with known<br />

or suspected contagious<br />

diseases are isolated in<br />

accordance with<br />

organization policy and<br />

recommended guidelines. 46<br />

12) Universal procedures,<br />

including <strong>for</strong> gloves, masks,<br />

eye protection and hand<br />

disinfection, are<br />

appropriately<br />

47, 48<br />

implemented.<br />

13) All staff are oriented<br />

to the policies, procedures,<br />

and practices of the<br />

infection prevention and<br />

control program.<br />

How is this element<br />

assessed<br />

Policies and procedures are written<br />

<strong>for</strong> kitchen sanitation. Staff are<br />

trained (document in file).<br />

Observation monitoring shows that<br />

staff carry out the procedures<br />

according to policy.<br />

Minutes of meetings regarding<br />

construction projects indicate that<br />

infection control is considered and<br />

actions planned to reduce the<br />

potential <strong>for</strong> infection. During<br />

construction, safety rounds are<br />

made to observe whether safety<br />

practices are adhered to.<br />

Isolation policies and procedures<br />

are in place. Observation of<br />

practice indicates proper<br />

implementation of isolation<br />

precautions.<br />

Observations show that staff use<br />

gloves and masks etc according to<br />

the defined policy and procedures.<br />

Infection control procedures are<br />

incorporated into the general<br />

orientation program <strong>for</strong> staff.<br />

Annual training is provided <strong>for</strong><br />

targeted staff groups.<br />

0 5 10 Why did you give this score<br />

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14) Patients and their<br />

families are educated<br />

about reducing the<br />

transmission of infectious<br />

diseases, e.g.<br />

immunizations, personal<br />

hygiene, hand washing,<br />

cough etiquette, as<br />

appropriate.<br />

Policies and procedures describe<br />

expectations <strong>for</strong> educating patients<br />

and families regarding hygiene<br />

measures. In<strong>for</strong>mational materials<br />

are made available to them and<br />

implementation of the policy is<br />

monitored.<br />

........................................................<br />

........................................................<br />

........................................................<br />

........................................................<br />

46<br />

Coia JE, Duckworth GJ, et al. (2006) <strong>Guide</strong>lines <strong>for</strong> the control and prevention of methicillin-resistant Staphylococcus aureus (MRSA) in healthcare facilities.<br />

Journal of Hospital Infection, 63S, S1-S44. Available at: www.his.org.uk/_db/_documents/MRSA_<strong>Guide</strong>lines_PDF.pdf<br />

47<br />

Joint Commission (2009). Measuring Hand Hygiene Adherence: Overcoming the Challenges. Available at:<br />

www.jointcommission.org/NR/rdonlyres/68B9CB2F-789F-49DB-9E3F-2FB387666BCC/0/hh_monograph.pdf<br />

48<br />

WHO (2009). WHO <strong>Guide</strong>lines on Hand Hygiene in <strong>Health</strong> <strong>Care</strong>. Available at http://whqlibdoc.who.int/publications/2009/9789241597906_eng.pdf<br />

<strong>IFC</strong> <strong>Self</strong>-<strong>Assessment</strong> <strong>Guide</strong> <strong>for</strong> <strong>Health</strong> <strong>Care</strong> <strong>Organizations</strong> 47

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