Description

This training will allow you to understand and know the importance of hygiene in your professional practice. Beyond hand or clothing hygiene, you will discover other specific procedures essential to prevent infections and contamination.

Who is this training for ?

For whom ?

All personnel concerned with hygiene in healthcare establishments.

Prerequisites

Training objectives

Master the regulations and organizational bases relating to hospital hygiene

Know the infectious risks linked to care

Adopt the essential rules to prevent infections

Apply good practices around linen care

Understand the recommendations in food hygiene matters

Training program

• Understanding the fight against hospital infection
  • Individual representations linked to the theme.
  • Institutional aspects of hygiene: C.
  • L.
  • I.
  • N.
  • and C.
  • H.
  • S.
  • C.
  • T.
  • Healthcare-related infections: nosocomial infections.
  • General means: disinfection, sterilization.
  • Specific means: l asepsis, antiseptics.
  • Technical means: microbiological controls, high-risk services.
  • Practical work Collection of knowledge and practices of participants.
  • Creation of a summary sheet covering the key points of the fight against hospital infection.
• Apply the recommendations regarding laundry care
  • Linen and the choice of textiles.
  • Quantification of the barrier effect of textiles.
  • Recommendations for appropriate clothing in a hospital environment.
  • The various checks carried out in the laundry.
  • Clean linen: a mission impossible?r nScenariornPresentation of good practices and comparison with the usual practice of the participants.
• Develop the mission of maintaining the living environment
  • The three aspects of hygiene of the premises.
  • Daily and periodic maintenance of the room.
  • Maintenance of the sanitary facilities.
  • Fire safety and knowledge of patient evacuation circuits.
  • Scenario Presentation of good practices and comparison with the participants' usual practice.
• Understand the recommendations around food hygiene
  • Basic concepts: bacteriology, food hygiene rules, the HACCP method.
  • The food circuit and meal distribution.
  • Dishes : cleaning and disinfection.
  • Maintenance and cleaning of the office.
  • The waste circuit.
  • Collective reflection Presentation of the educational sheet relating to HACCP standards.
  • Understand the content of the texts and transpose it into your daily life.