Introduction Infection Prevention and Control (IPAC) is both a practice and procedures where workers in a health-care setting would have to follow and apply to their daily routine at work. The main focus of infection prevention and control is to reduce and prevent the spread of infection/illnesses within the health-care setting/services. The IPAC programs are coordinated by Infection Prevention and Control managers or committees and infection control practitioner (ICP) where they educate clients/patients about how to prevent themselves from getting ill, or how to participate in research activities, and etc. The interview that was conducted was based on an employee who is currently working at a daycare. The interviewee supervises children
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If the staff are not observing their surroundings, this will lead to severe consequences towards everyone in the daycare. It is very essential that day care staff take an appropriate measure to reduce or eliminate the risk. The daycare staff I interviewed had an appropriated measure planned out for the possible IPAC risks. In order to prevent the spread of any infections, the staff’ main measure is to make sure all staff and children wash their hands using the hand soap that is being provided for everyday use. It has been recommended that most effective disinfectant that are being used in health care facilitates have 70-90% alcohol. Before returning back into the room, from playing outside, the children and staff always made sure to wash their hands following the hand wash procedures. They would also make sure children would always wash their hands after using the washroom and before and after having their snack or lunch break. The staff would also make sure to clean and disinfect the daycare room on a daily basis, before and at the end of the day. The interviewee mentioned the staff specifically cleans the doorknobs, and areas where the foods will be kept before being served. It is very important that health care settings, use an intermediate level disinfectant when cleaning. Other measures that are taken to prevent the risk of infections is to have staff or children, who show symptoms of any infections, to stay at home for at least 48 hours after they are symptom free. Staff that have the slightest cold, runny nose, or cough are to avoid preparing food for children. These are the measures that are taken to prevent infections, which are quite similar to the measures that are taken to prevent foodborne illnesses. Since the food that are being provided to this daycare are already pre-cooked by
If the staff are not observing their surroundings, this will lead to severe consequences towards everyone in the daycare. It is very essential that day care staff take an appropriate measure to reduce or eliminate the risk. The daycare staff I interviewed had an appropriated measure planned out for the possible IPAC risks. In order to prevent the spread of any infections, the staff’ main measure is to make sure all staff and children wash their hands using the hand soap that is being provided for everyday use. It has been recommended that most effective disinfectant that are being used in health care facilitates have 70-90% alcohol. Before returning back into the room, from playing outside, the children and staff always made sure to wash their hands following the hand wash procedures. They would also make sure children would always wash their hands after using the washroom and before and after having their snack or lunch break. The staff would also make sure to clean and disinfect the daycare room on a daily basis, before and at the end of the day. The interviewee mentioned the staff specifically cleans the doorknobs, and areas where the foods will be kept before being served. It is very important that health care settings, use an intermediate level disinfectant when cleaning. Other measures that are taken to prevent the risk of infections is to have staff or children, who show symptoms of any infections, to stay at home for at least 48 hours after they are symptom free. Staff that have the slightest cold, runny nose, or cough are to avoid preparing food for children. These are the measures that are taken to prevent infections, which are quite similar to the measures that are taken to prevent foodborne illnesses. Since the food that are being provided to this daycare are already pre-cooked by