- A member of our environmental services staff using infection control principles – wearing gloves!
Bugs Beware
VICNISS is a government body to which we report certain infection control data. Some of the issues we report on are: health care staff and their vaccination status for Hepatitis B/Measles, surgical antibiotic usage, measurement of infections caused by methicillin resistant Staphylococcus aureus and surgical site infections.
Infection Control Risk Assessments were also undertaken for operating theatres which gave 88.7% compliance rate in 2004, 93.5% in 2005 and in 2006 we improved and scored 97.5%. This audit reviews anaesthetic policies, wearing of waterproof gowns, appropriate needle stick management, sterilisation practices. Improvements which were made to achieve the higher score in 2006 included improved documentation, colour coding of cleaning equipment, signage re personal protective equipment, and hepafiltration, which filters air to 0.2 microns and all bacteria are therefore excluded.
- Chart showing Infection Control Audit results – DJHS is No. 106
All areas of the hospital undergo cleaning audits to ensure they meet industry standards. The overall score for the hospital in the 2006 audit was 98.1%. Grant Lodge, our residential care unit, also undergoes a regular infection control cleaning audit which is benchmarked with other similar organisations in the Grampians Region. In the most recent audit conducted early 2006, we scored 98% which was the highest score in the region. No specific issues were shown except for the regular cleaning of ice machines needed to be undertaken. This has now been rectified.
- Infection Control practices being followed in our kitchen area
Food Safety is an important area in Infection Control and under the Victorian Food Act of 1984 we are required to undergo an annual audit. In the audit undertaken in February 2006 we received 100% compliance with the various requirements from the external Food Safety Auditor appointed – although there was a recommendation to upgrade the kitchen floor and walls, which is currently being undertaken. Some of the standards that this audit require are that the temperatures of all the refrigerators are regularly checked, that goods are stored off the floor and in suitable containers, food contact surfaces are wiped before starting preparation, and that there is evidence of correct hand washing practices.