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Monitoring the correct handling of personnel hands with chlorine-based disinfectants

The hands of workers in contact with food can cause infectious diseases and food poisoning of a microbial nature. Therefore, before starting work, it is recommended to wash your hands thoroughly with soap and a brush and treat with a 0.2% solution of chlorinated preparations.

The course of determination. To control the correct processing of the hands with chlorine-based disinfectants, take a swab moistened with potassium iodide starch and wipe the back of the hand, palms, interdigital spaces, and then periungual beds.

Staining of the skin of the hands and tampon in a brownish-blue color indicates the treatment of the hands with chlorine-containing preparations. The reaction is positive within 3-5 hours after processing the hands.
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Monitoring the correct handling of personnel hands with chlorine-based disinfectants

  1. Control over the processing of dishes, implements and equipment with chlorine-containing disinfectants
    Dishes, cutting boards, shovels, shelving, etc., processed using solutions of chlorine-containing preparations give a positive reaction with potassium iodide starch. The course of determination. A cotton swab moistened with a solution of potassium iodide starch, wipe the area (in the form of a 1x5 cm strip) of the subject. The appearance of a strip of brownish-blue color indicates the presence of chlorine.
  2. Monitoring the cleanliness of hands and clothing
    In case of non-observance of personal hygiene (clean hands, dignity. Clothes), especially during manual operations, microorganisms, including pathogens, can get on food. Bacterial contamination of the hands and clothes is determined by studying the microflora of swabs. In swabs that are taken before starting work, they usually determine the total bacterial contamination and the presence of E. coli.
  3. The economic aspects of hand hygiene
    As foreign and domestic studies show, the additional economic costs associated with treating 4–5 cases of nosocomial infections of moderate severity or one case of a serious infection in the field of surgery, lower respiratory tract or blood flow exceed the annual budget required for the purchase of modern hand hygiene products for all healthcare facilities. So
  4. The choice of drugs for hand treatment
    The choice of the drug depends on many factors, including the type of medical activity, the species composition of microflora, the time interval between successive hand treatments, the cost, the degree of adverse effect on the health of medical staff. The main properties of hand care products: Recommended active components of antiseptic drugs: alcohols, chlorhexidine, iodine and iodine preparations,
  5. Dermatitis associated with frequent hand treatment
    • Repeated hand washing can cause dryness and coarsening of the skin, its redness, peeling, cracking and dermatitis, which is one of the most common occupational diseases of medical workers. • Damage to the skin and changes in the skin flora often result in colonization by staphylococcus or gram-negative microorganisms. • Medical staff with dermatitis,
  6. Hand washing and antiseptics
    Washing and antiseptic of staff hands
  7. Hand treatment before and after any manipulation
    Objective To ensure the infectious safety of the patient and medical staff, the prevention of nosocomial infections. Indications 1. Before and after the manipulation. 2. Before and after examination of the patient. 3. Before eating. 4. After visiting the toilet. 5. After putting on and after taking off the gloves. Contraindications None. Equipment 1. Dispenser, liquid antiseptic soap. 2. Individual dry towel. 3.
  8. MONITORING HEALTH CONDITIONS, LABOR CONDITIONS, SAFETY AND COMPLIANCE WITH PERSONAL PERSONAL HYGIENE
    The main purpose of medical examination of personnel is to protect their health and prevent access to work for sick persons or bacteria carriers, which can be a source of mass infectious diseases and food poisoning. The obligation to conduct medical examinations of catering workers is indicated by Art. 34 of the Law of the Russian Federation “On the sanitary-epidemiological well-being of the population”
  9. Halide-containing disinfectants
    Classification Scheme Group Characterization Halide-containing disinfectants have a wide spectrum of antimicrobial activity - they are active against spores, mycobacteria, bacteria, open and closed viruses (AIDS, hepatitis, SARS); unstable, inactivated by organic matter, cause corrosion, have an irritating effect. Used for disinfection, for surface treatment
  10. Disinfectant Use Rules
    Correctly measure the amount of disinfectant. To prepare the solution, add a disinfectant to the desired amount of water. Use a clean and dry container or bucket. Remove dirt where possible before applying the disinfectant. At the end of the working day, pour the disinfectant solution. Remember that if disinfectants are used improperly, germs can grow and
  11. Determination of chlorine-containing preparations in the water of washing baths
    Monitoring the use of chlorine-containing substances for disinfection (bleach, chloramine, etc.) is carried out in the water of washing baths using indicator paper soaked in potassium iodide starch. The course of determination. A strip of indicator paper is lowered into the water of the washing bath. If there is chlorine in the water, the wetted piece of paper turns dark blue. From ordinary tap water, the color of the paper is not
  12. Determination of the content of active chlorine in chlorine-containing disinfectants
    Chlorine-containing disinfectants are considered suitable for use with an active chlorine content of at least 15%. The course of determination. A weighed portion of a chlorine-containing disinfectant weighing 1 g is ground in a mortar with a small amount of water, then transferred to a 100 ml flask, add water to 100 ml, shaken, put in a dark place for 30 minutes. For research, take a conical flat
  13. General Disinfectant Use Rules
    The modern market offers dozens and even hundreds of different disinfectants to hospitals and other healthcare facilities. In addition, each seller praises his product, noting its advantages over other disinfectants. How, under these conditions, not to fall under the influence of others and make the right choice? Where to find objective information about the positive and negative properties of a disinfectant in comparison with
  14. Can disinfectants be a source of contamination?
    From the foregoing, it is clear that optimal conditions for the activity of disinfectants are rare, and even where they exist, total destruction of microbes is impossible. Several surviving microbes that remained intact in the solution for several days can grow at a faster rate, since the properties of disinfectants deteriorate and the microbes become more resistant to them. Often
  15. How to choose a disinfectant for ongoing and general cleaning?
    When choosing a disinfectant, preference should be given to means with disinfecting, washing and deodorizing properties. Be sure to determine the spectrum and strength of the disinfectant. The ideal option is a disinfectant that has a wide spectrum of action in one dilution, because when working with it, you will always be sure that it will protect you and your patients from
  16. Three levels of hand decontamination
    Traditionally, three levels of processing (decontamination) of hands are distinguished: ordinary washing, hygienic antiseptics and surgical
  17. Hand wash
    All diarrheal pathogens can spread through hands contaminated with feces. The risk of developing diarrhea is significantly reduced if the family practices regular hand washing. All family members are required to thoroughly wash their hands after bowel movements, after washing a child with a stool, after removing the stool of a child, before cooking and before eating. Proper hand washing
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