Preventing and Minimising Infections - St Vincent’s Care Services, St Josephs Village

Communal living in residential care increases contact between people and also the risk of infection, especially when residents have difficulties with activities of daily living such as toileting. In residential aged care facilities, residents and the staff members who care for them are the most likely sources of infectious agents, and are also the most common susceptible hosts and people at risk. Once an infection outbreak has been introduced, this vicious cycle can also lead to significant increases in staff sick leave. Visitors and other people working in the facility may also be at risk of infection or transmission.

Provision of hand washing facilities is essential in aged care homes

Nationally, influenza activity peaked in mid-August and the QPS Benchmarking data and reporting during this quarter demonstrated how some organisations’ are well prepared for the seasonal influences.

St Joseph’s Village has robust systems and processes in place to prevent the spread of infection and have continued to improve their performance over the last 12 months. By the time the winter period arrived, the prevention practices were well embedded and resulted in their improved and outstanding results, with no respiratory infections reported.

Provision of adequate handwashing facilities, hand hygiene and cough etiquette. Tissues provided to cover nose and mouth and disposable points’ available. Regular hand washing audits conducted to include the five moments of hand hygiene.The following work practices are in place to ensure there is strict compliance to standard precautions to include:

• The use of personal protective equipment (PPE), including change of PPE before attending to other residents.
• Routine environmental cleaning, additional cleaning of commune and regularly touched areas such as dining rooms.
• Continuous education/ training re infection control measures and food safety handling with a focus to prevent contamination during food preparation. Education includes the safe use and disposal of sharps, safe practices for handling blood, body fluids and secretions as well as excretions.
• Provision of the Fluvax with good uptake rates.
• Ensuring that staff do not work while they have symptoms of gastroenteritis, influenza.
• Poster signs are around the facility discouraging anyone who has flu symptoms to visit the facility.
• Incorporation of findings, results, information in our staff and committee meetings.
• Constant rounds/ follow ups/audits from management re all the above.

How do infections spread? Infection requires three main elements: One: a source of the infectious agent; Two: a mode of transmission; and Three: a susceptible host. This is known as the chain of infection. Breaking the chain of infection helps to stop the spread of disease.

Source - The origin of the infectious agent. Most sources are other people, but they can also be air, water, food or equipment that has become contaminated. Susceptible host - A person exposed to an infectious agent who is vulnerable to infection. Transmission - The spread of infectious agents from one person to another

Why are older people at risk? Older people are vulnerable because their immune systems may not be able to fight infection. People with chronic diseases may spend time in hospital where they are exposed to infectious agents. Surgical wounds and invasive devices such as catheters also increase the risk of infection.

Beverly Eslabra, Facility Manager