Name of
service
Infection Prevention
and Control
Management
Plan
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Contents
Introduction ............................................................................................................................................. 3
Purpose ................................................................................................................................................ 3
References ........................................................................................................................................... 3
Orientation/induction and training ......................................................................................................... 4
Organisational changes requiring infection management consultation ................................................ 5
Infection Management Responsibilities & Implementing the infection control programme ................. 6
Responsibilities and accountabilities for infection prevention and control ........................................ 6
Preventing and managing infections ....................................................................................................... 7
Standard Infection Control Precautions .................................................................................................. 7
Hand-washing- Hand Hygiene ............................................................................................................. 8
Personal Protective Equipment - Personal Protective Equipment ................................................... 10
Management of Spillage .................................................................................................................... 11
Sharps Management .......................................................................................................................... 12
Single Use Items ................................................................................................................................. 12
Reusable medical devises and equipment ........................................................................................ 13
Management of specimen ................................................................................................................. 13
Needle stick injuries ........................................................................................................................... 14
Infection outbreak management ....................................................................................................... 15
Cough etiquette ................................................................................................................................. 15
Infection surveillance of specific conditions and related processes ..................................................... 16
Safe food management ......................................................................................................................... 18
Example: Cleaning schedules ................................................................................................................. 21
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Introduction
The aim of this document is to provide information and processes consistent
with current accepted good practice in the prevention and control of infections.
name of service staff, contractors and service users.
name of service will manage their residences and services by minimising the risk
of infections to service users, staff and visitors and by managing infections in
accordance with legislation and best practice.
Purpose
Scope
Policy
References
Legislation
Food Act 1981
Food Hygiene Regulations 1974
Health Act 1956
Health and Disability (Safety) Act 2001
Standards
Guidelines
NZS 8134.3:2008 Health and Disability Services (Infection Prevention and
Control) Standards.
Infection Prevention and Control Training
Service users’ information pack
Staff orientation pack
Workforce Development and Training
Quality Framework
WHO
NZ Food Safety Authority Guidelines
Centre for disease control and prevention guidelines
Communicable disease control manual 2012 MOH NZ
HealthEd NZ
Consultation on the Infection Control Manual included:
Name
Organisation
Date
name of service
Documents
Other
Consultation
Contact
Information
Organisation
name of service
is a member of
Bug Control NZ
Ministry of Health
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Additional resources and reporting contacts:
Responsible for
Consultation on:
 standard precaution processes
 staff changes and roles
 practices
 development of new services
Written updates/newsletter are provided by Bug
Control NZ.
Updated information on Pandemic.
Current list of notifiable infectious diseases.
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Contact Detail
www.bugcontrol.co.nz
http://www.moh.govt.nz
/influenza-a-h1n1
http://www.moh.govt.nz
/moh.nsf/wpg_index/Ab
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Emergency Clinics
General Practitioner
Report notifiable infectious diseases
Organisation
DHB Infection
Control Team
Responsible for
Consultation in regards to isolation
procedures.
Information on specific infectious diseases.
Consultation in regards to organisational
changes.
Pandemic Correspondence and updates.
NRA
out-notifiable+diseases
http://www.moh.govt.nz
/moh.nsf/wpg_index/Ab
out-notifiable+diseases
Contact Detail
ADHB
WDHB
CMDHB
NDHB
Andy.Wisheart@nra.co.nz
Orientation/induction and training
Role
Service user
Training
Hand washing, cleaning, food hygiene, laundry
use (for housing and recovery services),
reporting infectious conditions.
Infection
management
coordinator
Completes the
http://learnonline.health.nz/login/index.php
Infection prevention and control certificate.
Is familiar with the Infection Prevention and
Control Manual.
Service delivery staff
Either complete the
http://learnonline.health.nz/login/index.php
Infection prevention and control certificate.
Or at a minimum: standard precautions,
infection surveillance, cleaning, food and
laundry hygiene.
Familiarity with the Infection Prevention and
Control Manual.
Standard precautions.
Cleaning.
Administration staff
with service user
contact
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Frequency
At:
 service entry
 in response to a specific
situation
At:
 commencement of the
role
 yearly updates of the
manual
 when practices change
At:
 induction/orientation
 in response to a specific
situation
 when practices change
 yearly updates of the
manual
At:
 induction/orientation
 in response to a specific
situation
 when practices change
 yearly updates of the
manual
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Organisational changes requiring infection management consultation
Consultation
Example:
 Bugcontrol
 DHB infection
prevention and
control
specialist
Before the change occurs
Governance/Infection management
coordinator/external specialists
Areas for which consultation need to occur:
Staffing
Practices
 new roles
 changed roles
 loss of roles
 additional
service
provision
requirements
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Equipment
Products
 incontinent
products
 cleaning
products
 washing
machine
 cleaning
equipment
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Facility
 new
premises
 renovation
 expanding
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Infection Management Responsibilities & Implementing the infection control
programme
Purpose
name of service manages its service delivery environments that minimises the risk
of infection for service users, service providers and visitors by allocating
responsibilities for infection prevention and control activities.
Responsibilities and accountabilities for infection prevention and control
All staff & contractors
Implementation of the infection control processes
as documented in the Infection Prevention and Control Manual
(standard precautions, food management, waste management, cleaning, surveillance)
report to
Infection management coordinator
Monthly





ensures audits are completed
analyses monthly surveillance data for accuracy and appropriate responses
ensures staff have infection prevention and control related training
report on trends
report on incidents/accidents/hazards related to infection control
report to
Management meeting/quality forum
2-monthly or as required


develop and manage service improvement in response to incidents/accidents/
hazards related to infection control
document quarterly report to the manager/CEO on infection control related surveillance and
other monitoring activities
report to
Manager/CEO
6-monthly & as required






overall responsibility that the quality forum responds effectively to infection management
issues
incorporates identified infection control issues in the yearly risk management plan
facilitates accesses to resources required for an effective infection control programme
is a member of the quality forum
includes infection control information in a 6 monthly report to the Board of Trustees
ensures infection control related issues are managed and reported according to the
Adverse Event Management policy/procedure
Infection management coordinator
Board of Trustees
yearly
 review the infection control programme
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 approve the infection control programme
 approves resource allocation to implement
Infection Prevention and Control Standard
requirements
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Preventing and managing infections
Definitions
Immunisation
Response to
sick
staff/service
users/
visitors
Notifiable
Diseases
Access to
diagnostic
results of
service users
Chain of infection
name of service encourages and facilitates that staff and service users have a
yearly flu shot.
name of service will
 send staff home if they are sick with an infectious condition
 not admit service users (housing and recovery services) who have been
exposed to a notifiable disease during the incubation period of that disease
 not allow visitors that show symptoms of an infection
 ensure that sick service users receive medical practitioner services
 take precautions if staff are in contact with infectious service users during
home visits:
o apply standard precautions
The medical practitioner or emergency clinic providing services to name of
service service users will notify the Ministry of Health/Medical Officer of Health
of any notifiable disease identified.
For detailed information:
http://www.moh.govt.nz/moh.nsf/wpg_index/About-notifiable+diseases
name of service will follow the medical practitioners/Medical Officer of Health
instructions specifically isolation and other precautions.
name of service will communicate with the medical practitioners of the service
users that the manager or delegate need to be informed immediately of any
infectious condition which would compromise name of service service users
and staff health. A copy of diagnostic test results will be requested and will be
filed in the service users’ records.
Standard Infection Control Precautions
Purpose
Definition
Introduction
Precautions
Standard precautions are in place to prevent the spread of infections to staff,
service users, visitors and the wider community.
Placing a physical, mechanical or chemical barrier between microorganisms and
an individual.
Because most people with blood borne viral infections do not have symptoms,
nor can they be visibly recognized as being infected, ‘Standard Precautions’ are
designed for the care of all persons—regardless of whether or not they are
infected.
Standard Precautions apply to blood and all other body fluids, secretions and
excretions (except sweat), non-intact skin and mucous membranes. Their
implementation is meant to reduce the risk of transmitting microorganisms from
known or unknown sources of infection (e.g. staff, service users, contaminated
objects, used needles and syringes, etc.) within the name of service facility (ties)
Consider every person as potentially infectious and susceptible to infections.
Hand Hygiene
Protective ClothingManagement of Spillage
Personal Protective
Equipment
Sharps Management Management of Specimen
Food Safety
Needle stick Injury
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Single Use Items
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Hand-washing- Hand Hygiene
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Purpose
Hand Hygiene THE SINGLE most important measure in reducing the spread of
infection.
All persons living, working, visiting name of service.
Scope
Wash hands before:
eating
drinking
handling food
Wash hands before and after:
smoking
changing
working areas
using
protective
gloves
dressing a
wound or
scratch
giving or
administering
medication
Using the toilet
Wash hands after
Sneezing
handling specimen
gardening
handling waste
Take extra precautions!
If you have:
 broken skin
 cuts
 abrasions
cover with waterproof dressing
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When cooking, cleaning,
managing spills and waste
 do not use nail brushes
for routine hand
washing!
take rings, watch and
bracelets off
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Personal Protective Equipment - Personal Protective Equipment
Purpose
Scope
Protective clothing is used to protect skin from blood or body fluid contact
and to prevent soiling of clothing during procedures that may involve contact with
blood or body fluids.
Persons involved in service delivery at name of service.
Always wear protective clothing – plastic apron, gloves, mask, eye
protection
when dealing with any
body fluid
(examples: spit, vomit,
urine, blood
excrement)
Gloves
when dealing with a
wound or broken skin
when dealing with
chemicals
Gowns/Aprons
when interacting with
highly infectious
service users
when washing clients
bedding – towels
Eye/Face Protection
when there is contact
with highly
contaminated clients
when there is splashing
with potent chemicals
Ensure that you use the ‘Spill Kit’ to clean up any body
fluids!
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Management of Spillage
Purpose
Scope
To ensure that spillage is removed safely.
Any person cleaning spillages at name of service premises and vehicles.
All body fluid spillages at name of services premises or in company cars will
be cleaned immediately.
The ‘Spill-Kit’ will be used.
The ‘Spill-Kit’ is stored
at:
…………
car boot
The ‘Spill-Kit’ consists of:
 bucket with a lid
 goggles
 tissues
Spills on skin:
 waste bag
 wash immediately
with water and soap
 apron
 gloves
 small shovel and broom
 absorbent material
Cleaning:
 use protective clothing
 soak spill with tissue/absorbent
material
 put everything in the bucket the or
a plastic waste bag and burn if
possible
 clean area with detergent
Replace the spill-kit
contents immediately.
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Sharps Management
If a service user requires injections, name of service will ensure that a needle
disposal unit is made available.
All needles will have to be disposed of in that unit.
Single Use Items
name of service will follow manufacturers guidelines and safe practices for
items for once-only use
Items discarded after one use (examples):
 electronic thermometer shields
 one – use only wound dressings
 injection needles and syringes
 tissues
 disposable gloves
 shaving gear
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Reusable medical devises and equipment
name of service will follow manufacturers guidelines and safe practices for
devises or equipment that are reused
Items reused:
 Spacers
 Nebuliser masks
 Medicine cups
 AccuCheck Multiclix
Items
Spacers
Nebuliser masks
Medicine cups
AccuCheck Multiclix
Cleaning Process
Hand wash in soapy warm water - do not rinse –
leave to dry on a clean tea towel
Follow link
After use they are washed in the dishwasher.
Follow instructions on link
Frequency
weekly
Management of specimen
name of service supports service users that require assistance to attend laboratories or
medical centres for specimen collection.
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Needle stick injuries
All needle stick injuries have to be treated as potentially infections
-
-
-
-
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Prevention
name of service staff do not administer
injections prescribed for residents mental
health conditions
First Aid
encourage bleeding
squeeze the injury
do not suck
do not scrub
wash skin thoroughly with soap and water
apply antiseptic/iodine
cover injury with waterproof dressing
seek medical advice without delay
Subsequent Actions
implement Adverse Event Management
processes
assess risk of transmission
discuss the possibility of blood tests for the
person having the injury and the person
who had been contaminating the needle
for specific blood borne diseases
ensure the GP is completing an ACC form
for the staff member
the affected parties will be receiving
support as required
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Infection outbreak management
The links below provide information on how to manage an outbreak for a variety of conditions.
name of service will consult with medical practitioners and infection prevention and control
specialists in case of an outbreak :
Gastroenteritis
Norovirus Outbreak
Scabies
Flu
Communicable Disease Control Manual
Diseases and illnesses Ministry of Health website
Cough etiquette
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Infection surveillance of specific conditions and related processes
Definition Surveillance within this context is the systematic collection of service users’
infections and the development of measures preventing infections and their
spread.
Purpose
To prevent the spread of infections and to manage infections at name of service.
Scope
All name of service service users participate in the surveillance processes.
Surveillance Processes
When service users report or show symptoms of a health condition, disease, discomfort
or have been in an environment where the named (below) conditions are apparent or
likely to be present.
Immediately or as soon as possible (depending on the symptoms)
Service user/Staff


initiate a GP or Emergency Clinic visit
contact the manager or on-call staff if symptoms are severe or cause
concern

service user is diagnosed and advised by the GP/medical practitioner
to take specific infection prevention and control precautions/medication
service user to follow GP or medical practitioners instructions
staff to support service user if required


Same Day
Staff with service user




inform the infection management coordinator of the situation
consult with the infection management coordinator about precautions
to be taken
document and implements the precautions
document the following conditions on the infection surveillance
template:
gastroenteritis
Hepatitis: A, B, C
infestations:
lice
bed-bugs
fleas
skin infections
influenza
Scabies
Tinea
Ring worm
Streptococcal
skin infections
www.nfid.org/p
df/factsheets/
mrsa.pdf
Shingles
Rashes
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In line with the GP/medical practitioner instructions
Service user/staff



assist each other implementing the infection control measures
implement the medical practitioners instruction
consult with the PHO/DHB Infection Control Specialist if required
Monthly
Infection management coordinator







collects the surveillance reports
consults with the specialists about the management of the infections if
necessary
assesses the effectiveness of measures taken
identification and analysis of the spread of the infection
identification and analysis of the containment of the infection
assessment of the implementation of the medical practitioners
treatment
formulation of service improvement measures if required
Three - monthly
Quality Forum/Management Meeting



collate all the infection control data
identify any trends of spread or containment of infections
assess infection and prevention control programmes and initiate any
changes if such a need is identified
Shingles
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Safe food management
Purpose
Scope
name of service will ensure that food provided to service users is safely
managed and complies with relevant regulations and guidelines.
All food prepared for service users and visitors at name of service.
Food Supply
Meat/Seafood/Milk and Milk Products
 will be supplied in a hygienic way from a
safe food source only
o packaged
o from a registered retailer
o in a cool container
 chilled food will be stored in the
fridge/freezer as soon as it arrives at the
service
Food Storage
Food will be stored
 according to the instructions on the
label/package
 in the designated food cabinet
 dated when removed from package and put into
fridge/freezer
 date when cooked and stored in the fridge
 all food to be covered or packaged (except fruit)
 opened or already cooked food will be stored
no longer than 2 days in the fridge
 meat will be stored on the lowest tray in the
fridge
 freezing and thawing food
 ensure refrigerator is below 4°C
 ensure freezer is minus 18°C
Check temperatures
weekly
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Kitchen Equipment and Maintenance
 use different chopping boards for:
red - meat
green – fruit & vegetables
blue - fish
yellow – chicken and poultry
white – other
or
Chopping board cleaning
wash:
- knives and utensils before and after use
People are not to prepare food for others if they
have:
- skin infections
- wound infections
- diarrhoea
- vomiting
- highly infectious diseases (examples: flu,
Hep.A)
Cooking
- ensure hair is tidy
kept away from
food
- wear an apron
- check expiry dates
- discard expired food
- use food closest to
expiry
Pest Control
- manage in an environmentally safe
manner: fly, mosquito, ant infestations
- vermin: contractors to be utilised.
cleaning:
- refer to the kitchen cleaning schedule
Monitoring and Evaluation
Food poisoning, cross
infections
will be managed
according to Surveillance
and
Adverse Event
Management
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Monthly monitoring:
- food supply
- cleanliness
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Weekly monitoring
fridge/freezer
 temperatures
 food expiry
 dates
 pest control
 rubbish disposal
 cleanliness
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http://www.foodsmart.govt.nz/elibrary/meet-the-bugs/meet-the-bugs.pdf
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Example: Cleaning schedules
Only disposable cleaning cloths will be used. Cloths will be disposed of after cleaning each
specified area (see below).
Only disposable mops will be used. Mops will be disposed of after cleaning each specified area
(see below).
No buckets will be used.
Alternative: use colour coded equipment: kitchen = green cloths, mops and bucket.
toilet = red cloths, mops and bucket.
bathroom = ………..
lounge = ………
Vacuum cleaner to be emptied at least twice/week.
Cars in which service users are transported
Item
Cleaning Process
Doorhandles
Seats
Steering Wheel
Handles/Buttons
Windows/inside
Floor
Offices
Item
Cleaning Process
Telephones
Keyboards
Filing Draws
Computer Screen
Door Handle
Glass on Sliding
Door
Frame of Chairs
Kitchen
Item
Cleaning Process
Hob
Stove
Fridge
Cupboard doors
Cutlery Tray
Bench top and
sinks
Water Cooler
Paper Towel
Holder
Floor
Bathroom - if communally used
Item
Cleaning Process
Wash basin
Shower
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Responsibility
Frequency
Responsibility
Frequency
Responsibility
Frequency
Responsibility
Frequency
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Bathtub
Floor
Rubbish Bin
Vanity
Hand Towel
Dispenser
Mirrors
Toilets – if communally used
Item
Cleaning Process
Toilet Brush
Toilet Bowl
Toilet Seat
Floor
Cistern
Toilet Base
Toilet Roll Holder
Door Knobs
Bedrooms
Item
Floors
Mattresses
Chest of Draws
Bedside Draws
Window Sills/
Skirting
Door Handles
Other items
Item
TV Remote
Furniture
Curtains/Blinds
Carpet
Coffee Table
TV Stand
Window Sills/
Skirting
Couch Covers
Lino
Door Handles
Air Conditioner/
Remote
Couches
Window Sills/
Skirting
Fire Place
Lino
Air Conditioner/
Remote
Door Handles
Carpet
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Cleaning Process
Responsibility
Frequency
Responsibility
Frequency
Cleaning Process
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Frequency
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Furniture
Stereo
Laundry
Item
Bedding
Kitchen Towels
Bathroom Towels
Soiled Linen
Lint
Washing Machine
Tub
Floor
Shelf
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Cleaning Process
Responsibility
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Frequency
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Consultation
Group/Role
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