a host or a reservoir where they can survive. Transient organisms can easily cause an infection once they enter a susceptible host. Examples of transient organisms are E. coli, and salmonella. These types of organisms become the focus of hand washing because they can be readily transmitted on hands unless removed by friction and soap and water washing. The importance of hand washing cannot be overemphasized because infectious agents are easily and readily transmitted via the hands and everything the hands touch. Hand washing is absolutely essential to prevent and control bacteria and infections. There is no better substitute than hand washing. It is one of the oldest, simplest, and most convenient way to prevent the spread of infectious agents from one person to another. Hand washing procedure Yes, there is a proper way to clean your hands. The three components for washing hands are soap, water, and friction. Friction is the most important part of the procedure because it removes the transient organisms. This procedure should take 10 to 20 seconds and should be repeated after every client. 1. Wet hands with running water. 2. Apply soap in the middle of the wet hands. Use an FDA listed, antimicrobial liquid hand soap. 3. Lather well. Decontamination and sanitation All surfaces, tools, equipment and other objects that come in contact with blood or potentially infectious materials must be decontaminated and sanitized as soon as possible. Cleaning of instruments All instruments used for embalming or preparing bodies for the funeral should be cleaned in warm water (if the water temperature is higher than “hand hot” it may fix protein onto instruments) and detergent to remove blood and other deposits then disinfected by boiling for 5 minutes or soaking in a phenolic disinfectant for 10-20 minutes. An autoclave, if available, provides excellent decontamination. Premises Walls, ceilings, floors and ledges should be non-porous and easily washable where there is a possibility of fluid spillage. Surfaces which become contaminated should be cleaned immediately following use with hot water and detergent. The use of disinfectant is only necessary when surfaces are contaminated with potentially infectious materials such as feces, pus or blood. Protective waterproof and chemical proof gloves and plastic apron must be worn while handling disinfectants and when cleaning contaminated surfaces. All body handling areas should have a wash-hand basin with liquid dispensed soap and disposable paper towels. Vehicles All removal vehicles should carry a supply of boots, overalls, gloves and body bags; including equipment and materials to clear away and deal with any spillages. The interior of the vehicle should be constructed so that it can be thoroughly washed and disinfected whenever it has become contaminated with body fluids. Hearses and removal ambulances should be easily cleanable. Removal shells must be constructed in a material that prevents leakage of body fluids and should be washed and disinfected after use. All other equipment used in the removal of bodies should be of a washable material and washed and disinfected if visibly contaminated. Decontamination should be accomplished by using: ● A solution of 5.25% sodium hypochlorite (household bleach) diluted with 1:10 ratio of water. The standard recommendation is to use at least a quarter cup of bleach per gallon of water. ● For the most protection you should use a disinfectant that is approved by the Environmental Protection Agency (EPA). Look for an EPA registration number before selecting a quality disinfectant. If you do not see an EPA registration
4. Use vigorous friction by rubbing the hands together; pay attention to nail beds and the webs between the fingers and thumbs. 5. Rinse hands thoroughly with water and leave the water running. Hands should also be washed immediately (or as soon as feasible) after removal of gloves or other personal protective equipment. Because hand washing is so important, you should familiarize yourself with the location of the hand washing facilities nearest to you. If you are working in an area where there is reasonable likelihood of exposure, you should never: ● Eat. ● Drink. ● Smoke. ● Apply cosmetics or lip balm. ● Handle contact lenses. No food or drink should be kept in refrigerators, freezers, shelves, cabinets, or on counter tops where blood or potentially infectious materials are present. 6. Pat hands dry with a paper towel. 7. Turn water off with a paper towel. number, it is not an approved disinfectant. When choosing a disinfectant for use, you should choose one that is of hospital quality. If you are cleaning up a spill of blood, you can carefully cover the spill with paper towels or rags (to prevent splashing), then gently pour your 10% solution of bleach over the towels or rags, and leave it for at least 10 minutes. This will help ensure that any bloodborne pathogens are killed before you actually begin cleaning or wiping the material up. If you are decontaminating equipment or other objects you should leave your disinfectant in place for at least 10 minutes before continuing the cleaning process. Laundry Although soiled linen may harbor large numbers of pathogenic microorganisms, the risk of actual disease transmission from soiled linen is negligible. However, it can happen, so you should follow some common-sense hygienic practices for processing and cleaning your linens. Soiled linen should be handled as little as possible and with minimum agitation to prevent gross microbial contamination of the air and of persons handling the linen. All soiled linen should be bagged or placed in containers at the location where it was used and should not be sorted or rinsed in the location of use. Linen contaminated with blood or other body fluids should be bagged and transported in a manner that will prevent leakage. Gloves and other appropriate protective apparel should be worn by employees while sorting soiled linen. Commercial laundry facilities often use water temperatures of at least 160°F and 50-150 ppm of chlorine bleach to remove significant quantities of microorganisms from contaminated linen. Studies have shown that a satisfactory reduction of microbial contamination can be achieved at water temperatures lower than 160°F if laundry chemicals suitable for low-temperature washing are used at proper concentrations. Normal washing and drying cycles including “hot” cycles are adequate to ensure personal safety. Instructions by the manufacturers of the machine and the detergent or wash additive should be followed closely. Clean linen should be handled and stored by methods that will ensure its cleanliness. Remember to store clean lines in a closed cabinet or closet. Sharps Far too frequently, embalmers and others are punctured or cut by improperly disposing of needles and broken glass. This, of
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