Hygiene and infection prevention in facility service
How to do your job when you work for several bosses
Hygiene is the core of work as a service assistant especially in places such as hospitals nursing homes daycare facilities and large kitchens. Microorganisms such as bacteria and viruses spread via surfaces hands air and equipment. Your task is to break these transmission routes so fewer people get sick.
§Cleaning is not the same as disinfection
It is important to distinguish between two concepts. Cleaning removes visible dirt and a large part of the microorganisms using water, soap and mechanical friction. Disinfection kills or inactivates the microorganisms that remain, and is used deliberately where the risk of infection is high. Cleaning always comes before disinfection — a disinfectant works poorly on a dirty surface.
§Contact points — the places many touch
Contact points are surfaces many hands touch throughout the day. This is where infection is most efficiently transferred from person to person, and therefore they need special attention.
- 01Door handles and railings.
- 02Light switches and lift buttons
- 03Water taps, rinse handles and soap dispensers
- 04Tables, armrests and shared keyboards
- 05Phones and control panels
§Hand hygiene
Good hand hygiene is the single most effective measure against infection spread. Wash hands with soap and water when visibly soiled, and use hand disinfection on clean, dry hands between tasks. Remember that hands must be dry before using alcohol, and that jewellery and long nails make thorough hand hygiene difficult.
§Protective equipment
Personal protective equipment protects both you and those you work for. Gloves are used when in contact with body fluids and heavily contaminated surfaces, but they do not replace hand hygiene — you must wash or disinfect your hands both before putting on gloves and after taking them off. Use an apron or disposable overall where there is risk of splashing.
“You cannot see microorganisms, but you can always follow a safe work procedure that assumes they are there.”
— Hygiene professional basic rule