Understanding Work-related Infection Control Issues

Humans contract infections by coming into contact with pathogens such as bacteria, viruses, protozoa and also fungi. These pathogens can get into your body through the skin, through the respiratory tract. They can be transmitted in many ways including airborne (coughs and sneezes that are than inhaled by others. Transmitted by coming into contact with a contaminated object or food. Another transmission means is to have skin-to-skin contact with an infected person such as touching, or sharing personal items like eating utensils or beverage containers. The last mode of transmission is by having contact with the body fluids of an infected person. The body fluids include the saliva, urine, feces or blood and can be transmitted via the person's body through cuts or abrasions on the skin, through mucus membranes of the mouth and eyes.

While at work the safest infection control assumption is to assume that everyone is potentially infectious and to have proper procedures in place at all times to insure that all individuals in the workplace are as protected as possible. Procedures to control infection include proper hand washing policy for all employees, instructions on using gloves, gowns, eye goggles and face shields when necessary.

Every work environment should have policy regarding proper hygiene practices that include hand washing, how to care for cuts and abrasions, the need for gloves, and also how to utilize personal items like towels, clothing, razors, toothbrushes, shavers and other personal items that may be used in the workplace.

Food preparation in the workplace where meals are prepared and served is especially important when it comes to controlling infections. Anyone who comes into contact with food during the preparation of food to be served to staff should follow these procedures to control infection:

Wash hands before and after handling food.

Avoid touching hair, nose or mouth

Keep hot foods hot and cold foods cold.

Use separate storage, utensils and preparations surfaces for cooked foods from the storage, utensils and preparation surfaces used for uncooked foods.

Make sure all surfaces and utensils are washed thoroughly with hot water and detergent after use.

Other workplace infection control precautions should include:

Regularly washing of the floors, bathrooms and all surfaces such as tables, bench tops, walls and ceilings with hot water and detergent. The mops, brushes and cloths used to wash these surfaces should be thoroughly washed and dried after every use.

Make sure that disinfectants are used to clean up any spills that contain bodily fluids like blood or urine, saliva or vomit.

Always use gloves when using disinfectants. Always clean the surface first before using the disinfectant. Follow all manufacturers instructions for any cleaning or disinfecting solutions.

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