Health Care Infection Prevention |  Soins de santé – Prévention des infections
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Health Care Infection Prevention | Soins de santé – Prévention des infections

[shot of person using antiseptic wash at a wash station] [TITLE: Infection Prevention and Control for Worker Health and Safety in a Healthcare Workplace] My name is Juanita Jenkins. I’m an occupational health and safety
inspector for the Ministry of Labour. Craig: My name is Craig Lori. I’m an infection control consultant with the Ministry of Labour, and today we’re going to look at the
types of things that we look for related to infection prevention control during
an inspection of a health care workplace. Juanita: The Ministry of Labour inspects
healthcare workplaces to ensure that they are in compliance
with the Occupational Health and Safety Act. Craig: We also work with our partners in the health care field such as the regional infection control networks or the Ontario Agency for Health Protection Promotion. and the Ministry of Health and Long-Term Care. Juanita: Upon entering a health care facility the infection control measures that I’m
looking for may include signage, passive or active screening
and alcohol-based hand rubs so that people
entering the facility have an opportunity to clean their hands. When I arrive at a workplace to conduct
an inspection I want to meet with one of the management
representatives and also a worker representative from the Health and
Safety Committee Juanita: “The reason that we’re here today is that we’re going to be conducting a proactive inspection of your workplace.” Craig: Because we’re specifically looking at
infection prevention control issues so we also like to talk to the infection
control practitioner at the workplace. Craig: “Do you have a specific infection prevention and control manual?” Employees: “We do.” Craig: It’s important that employers take steps to protect their workers from infections by having certain measures
and procedures developed in consultation with their joint health and safety
committee Juanita: “How often would you take a look at your measures and procedures? and revise them?” Infection control measures and
procedures for workers should be reviewed and revised annually
or more often in light of current practices. Craig: “Are you aware of any occupational infections that have occurred among staff?” If an employer learns that a
worker is ill because of an exposure at workplace, it’s required that they report within four days to the Ministry of Labour,
but also to their joint health and safety committee and their trade union
at the workplace. Employee: “If an infection happens we scan our surveillance, we call it, and they get the information right away”. Juanita: Workers can protect themselves from infectious agents by doing a risk assessment. Figuring out
what the hazard is in their workplace, and then following routine practices and
additional precautions. Craig: “I wonder if you can describe some of the training that occurs with respect to infection control?” Juanita: In health care workplaces, all workers should receive training in infection prevention and control. Craig: “So supplies such as gloves or masks or facial protection are available to workers when they’re needed?” For droplet-spread infections, it’s important that a worker take certain precautions to protect
themselves such as facial protection that will include a mask, and something
to protect their eyes. An N95 respirator is worn when there’s a
risk from airborne transmission. For workers that are required to wear
N95 respirators it’s important that the employer has in place a written respiratory protection program
and it will include things such as the training on the donning and doffing the respirator. It’s also important that
the respirator be fit-tested Juanita: Sharps should be disposed of immediately after use in an appropriate puncture resistant
container. The container should not be filled past the fill line. Craig: Safety engineer needles are required to
be used now by Ontario’s needle safety regulation when they’re used in places such as
long-term care facilities or hospitals. Juanita: Food or drink should not be consumed in
areas where there is a risk of contamination by infectious agents. Craig: A worker that has health and safety
concerns at the workplace should bring their concerns up with their supervisor
or their employer. Craig: “Tell me if the housekeepers are included in the infection prevention control training that is given here?” Workplace rep: “Everyone that works here…” Craig: It’s important for everybody at the
workplace to follow safe work practices, because in this way we can build a
culture of safety at a workplace which is good for not only the workers, but also the residents, the patients. or
anyone else that visits the workplace. Juanita: We want to ensure that there’s a good
workplace health and safety culture, where everyone is involved and informed.
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