LA CONSOLACION UNIVERSITY GENERAL HOSPITAL
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About
15 Years
of Quality Augustinian Health Care
LCUGH is owned and managed by the Augustinian Sisters of Our Lady of Consolation which was established in 2010.
WARD (NURSE STATION) UNIT’S INFECTION PREVENTION and CONTROL POLICIES PROCEDURES under the “NEW NORMAL”
The hospital initiated Infection Prevention and Control measures shall be strictly observed
at all times
.
All hospital staff providing services in this work station / area shall wear the complete PPE at all times.
The concerned Supervising Nurse for the day and Head or Charge Nurse on duty shall monitor and check whether all the hospital staff assigned in this area strictly observe the said safety standards.
Proper hand hygiene through thorough hand washing or alcohol disinfection shall be religiously performed before and after handling patients and before proceeding with any undertaking during their work shift.
Touching of eyes, nose, mouth and frequently touched surfaces by unwashed hands shall be discouraged
The one (1) meter physical / social distancing rule
shall be religiously observed by the Ward staff while on duty and while inside the confines of the hospital.
Subject yourself to health / temperature monitoring / screening.
Ward staff with any upper respiratory symptoms shall not be allowed to report for work and instead shall be advised to seek medical consultation, stay home and rest until well.
A comfortable area inside the Nurse Station shall be designated for donning and doffing of the precribed PPE.
The standard safety procedure for donning and doffing of the precribed PPE shall be srictly observed.
All used PPEs shall be properly placed in the hamper and shall be collected and washed daily according to safety standards.
Cleanliness and orderliness of the work station shall be maintained at all times.
All Staff Nurse and Nurse Assistants on Duty shall ensure that all exposed surfaces and all instruments/ devices used in patient’s health care and management have been subjected to intensive cleaning and disinfection before carrying out the tasks at hand.
Expiration dates and efficacy of medicines available at the Nurse Station and those provided by the hospital’s Pharmacy shall be strictly monitored and validated before administering to the patients.
Excess and near expiry drugs and medicines shall be returned to the hospital’s Pharmacy for proper documentation, inventory, safe keeping and management.
LCUGH GCQ STANDARD PROTOCOLS
HOSPITAL SAFETY POLICIES and PROCEDURES under the “NEW NORMAL”
Housekeeping / Orderly person-nel shall
observe / practise good grooming / neatness
and
happy disposition
at all times.
REMINDER
Make it a habit to
always DRESS, LOOK, SMELL and FEEL GOOD
.
Housekeeping / Orderly person- nel shall
establish good working relationship
with co-workers and shall
wear
the prescribed Personal Protective Equipment
(PPE)
while on duty for safety and protection.
Proper donning
and
doffing
procedures of PPEs shall be ob-served at all times
The
hospital initiated Infection Prevention
and
Control measures
shall be strictly
observed at all times
.
Proper
hand hygiene
shall be
performed before
and
after
providing patient care / service.
✔
Avoid touching
your face, eyes, nose, and mouth with un-washed hands.
✔
DISINFECT
all hos-pital areas according to prescribed proce-dures and frequency.
Regular
and
onscientious cleaning
which aim to achieve a clean and an infection-free en-vironment shall be
strictly fol-lowed
as per posted schedule.
REMINDER
Since cleaning and maintenance prevent the build-up of soil, dust and other foreign mate-rials which can harbor pathogens and support their growth,
visible dust
and
dirt
shall be removed with water and detergent as often as possible.
Cleaning of surfaces frequently touched
by the hands of health care workers and patients, such as call bells, surfaces of medical equipment and door knobs shall be
carried out
regularly and whenever the need arises.
REMINDER
Please subject said surfaces to intensive
ROUTINE DISINFEC-TION
based on esta-blished infection control policy guidelines for the safety of everyone.
Damp
rather than dry dusting or sweeping shall be performed.
Regular schedule for cleaning and maintaining
ducts, fans, and air conditioning systems shall be followed to ensure that they are dirt-free and are in good working condition.
Proper segregation and disposal
of waste materials shall be observed at all times.
Prompt cleaning and removal
of blood spillage, body fluids, secretions and excretions from patient room / treatment areas following the established pro-cedure for wet cleaning shall be observed to prevent the spread / re-distribution of micro orga-nisms
WET CLEANING PROCEDURE:
1.
CLEAN
less heavily contaminated areas first
2.
CHANGE
cleaning solutions and cloths / mops frequently.
Tools used
for cleaning and disinfecting shall be
cleaned, disinfected and dried between use
and shall be kept in a clean storage area.
REMINDER
Proper color coding
of cloths / mops used in respective areas MUST be strictly observed.
Know that your wellness & safety are our primary concern. Godbless!
Staff Undertaking
Standard Requirements & Procedure
Admissions and Endorsements
Patients for admission and their corresponding watchers shall be advised to wear SURGICAL MASKS at all times.
Patients for admission and their corresponding watchers shall be advised to wear SURGICAL MASKS at all times.
In Patients’ Care and Health Management
All health professionals and support staff i.e. Ward Nurses, Attending Physicians, Medical Technologists and Utility Aides shall wear the complete PPE before entering the patient’s room for health management, hygiene / sanitation and other purposes
Ward nurses going inside of the Nurse Station shall wear separate PPEs.
Ward nurses shall perform hand washing before and after entering patient’s room and shall disinfect both hands thoroughly with alcohol.
Ward nurses shall wear their respective PPEs at the assigned donning and doffing area.
Patient’s Transfer to other Unit(s)
Concerned Staff Nurse on duty shall ensure that the patients due for transfer to the OR or to any other Unit as ordered by their Attending Physicians are wearing surgical masks.
Endorsements at the OR shall be done at the main swing door.
Handling of In-fectious Patients
Designated area shall be assigned to patients with infectious symptoms to minimize cross infection.
Handling of Soiled Linens
Soiled or Infected linens shall be placed in a plastic bag appropriately labelled as “infected linen” before sending to the laundry.
In Patients’ Room Care
Floors, washrooms, and exposed surfaces of in patients’ rooms shall be cleaned and disinfected daily using detergents, water and other sanitizers.
Proper segregation of wastes shall be implemented.
Collection and proper disposal of wastes shall be done daily.
Room Disinfection
Thorough cleaning and disinfection of patients’room using UV radiation shall be conducted after patients’ discharge.
Cleaning and disinfection of Nurse Station using detergent and water shall be done daily and shall likewise be disinfected using UV radiation every Sunday.
Staff Advisory!
Inadvertently or Accidentally exposed staff to a COVID-19 positive patient or at a certain point has developed symptoms after serving shall immediately inform the Chief Nurse / Supervising Nurse for prompt action and proper management.
Always remember that your wellness and safety are our foremost concern. Thank you for your 100% cooperation. God bless!
Food Services Infection Prevention and Control Policies & Operational Guidelines
I. RATIONALE:
The responsibility of a hospital Food Service Unit (FSU) lies greatly in providing nutritious and safe food to patients and employees. Although food safety has dramatically improved, outbreaks of nosocomial gastroenteritis continue to occur worldwide. Since a growing number of hospitalized patients that include the elderly and immunocompromised hosts are susceptible to infectious diseases then food safety, which includes handling, preparation and delivery of food, is important so as not to cause harm to the consumers.
II. AIMS AND OBJECTIVES
Hospital’s Dietary / Food service programs shall implement and establish strict preventive measures and corrective actions encapsulated in operational policy guidelines, safety procedures and best practices to ascertain that food options are selected and subjected to the same rigorous infection control standards and requirements for patients’ / employees’ safety and wellness
Along this end, these policies and operational guidelines hope to:
2.1 regulate the purchase, handling and management of all food and material resources for safety and protection of end users;
2.2 emphasize the importance of food safety quality control and management systems;
2.3 heighten awareness re presence and spread of organisms by food handlers and promote the good hygienic practices;
2.4 ensure early detection and management of foodborne illnesses;
2.5 ensure that regular audit inspections and Food Service staff orientation and trainings re proper food handling, management and safety nets are in place;
2.6 provide the hospital’s Food Service Unit (FSU) with infection control and environmental health guidelines and standards to prevent foodborne diseases caused by bacteria, virus, protozoa, helminths, prions, toxins, or chemical contaminants;
2.7 achieve a zero food related infection rate.
III. GENERAL POLICY and OPERATIONAL GUIDELINES:
3.1 Re Preventing Infections in Food Measures
3.1.1 - Purchasing and Receiving
3.1.2 - Common Pathogens Associated with Intrinsic Contamination
3.1.3 - Food Storage
3.1.4 - Food Preparation, Staff Knowledge
3.1.5 - Serving Food
3.1.6 - Kitchen Equipment and Maintenance
3.1.7 - Food Service Staff
3.1.8 - Staff Education / Skills Training
3.1.9 - Safety Preservation of Food Service Area
3.2 Re Prevention and Control of Infection from Environmental / Water Sources
Safety Nets
1. Conduct of Water Analysis from the FSU’s water supply source
2. Daily inspections of kitchens and all food handling areas by concerned supervisory staff with the aid of check lists
3. Daily cleaning and disinfection/sterilization of equipment, utensils, most commonly touched areas / surfaces and the entire FSU and whenever the need arises
4. Control of Pests and flies to reduce the risk of food contamination
3.3 Re Infection Prevention and Control Measures via Hazard Analysis Critical Control Point (HACCP) – an effective approach used to control problems be- fore they happen.
This involves a systematic approach for the identification, evaluation, and control of potential hazards at every stage of food preparation which emphasizes the role of continuous problem solving and and prevention rather than solely relying on spot- checking of manufacturing processes and random samples of finished food products.
Principles
1. Analyzing hazards that must be prevented, eliminated or reduced to acceptable levels
2. Identifying critical control points (CCPs) at which control is essential to prevent or eliminate a hazard or reduce it to acceptable levels
3. Establishing preventive measures with critical limits for each control point
4. Establishing procedures to monitor the critical control points
5. Establishing corrective actions to be taken when monitoring shows that a critical limit has not been met 6. Establishing procedures to verify that the system is working properly
7. Establishing effective recordkeeping to document the HACCP system
3.4 Re Prevention and Control of Infection via Hand Washing Measures for Food Handlers
✔ After touching bare human body parts other than clean hands and clean, exposed portions of arms.
✔ After using the toilet room.
✔ After caring for or handling service animals or aquatic animals.
✔ After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking.
✔ After handling soiled equipment or utensils.
During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks.
✔ When switching between working with raw food and working with ready-to-eat food. 8. Before donning gloves to initiate a task that involves working with food.
✔ Before donning gloves to initiate a task that involves working with food.
After engaging in other activities that contaminate the hands.
