Audit period one: November 1 – March 31.NHHI HH audit periods are the same every year: HH compliance data is required to be submitted by all NSW Health Organisations to the NHHI three times a year. HH auditors submit data through the Hand Hygiene Compliance Application (HHCApp). This represents approximately a third of the national data. NSW Health submits around 200,000 audited 'moments' each audit period. HH auditing occurs regularly in patient areas with trained HH auditors observing direct and indirect patient care and or interactions, in line with the W HO My Five moments for Hand Hygiene. The role of a HH auditor is integral to reducing HAIs through auditing of HH practices. Regular evaluation of the local HH program.Identification of improvement opportunities.Auditing and reporting of HH compliance to NHHI.Education and awareness of HH for all HWs.Provision of hand washing facilities for all staff, patients and visitors.Strategic placement of ABHR for staff, patients and visitors.Washing hands with soap and water is recommended when hands are visibly soiled, or when caring for a patient with Clostridioides difficile or norovirus. It identifies when staff must perform HH and requires the use of ABHR for most instances of HH during patient care. The NSW Health Infection Prevention and Control policy outlines the specific HH practices required by health workers (HWs) within NSW Health, to minimize the risk of patients, visitors and staff acquiring a HAI. NSW Health Infection Prevention and Control Policy.ACSQHC National Standard for Prevention and Controlling Healthcare-Associated Infection.These key leads work closely with the HAI team to identify and monitor opportunities for improvement with HH and the NHHI. antiseptic liquid hand wash and running waterĪll NSW Health Local Health Districts (LHDs) and Specialty Health Networks (SHNs) are required to implement, monitor and report on HH using the National Hand Hygiene Initiative (NHHI) program.Hand hygiene (HH) is recognised as the cornerstone of infection prevention and can reduce the risk of transmission of pathogens to patients, staff and visitors.
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