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
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
- n'as pas encore du programme
- 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.
