Professional Documents
Culture Documents
10/ 4/ 1430
Purposes
To reduce the number of microorganism on the hands.
To reduce cross contamination among clients.
To reduce the risk of transmission of microorganism to clients.
To reduce the risk of transmission of infection organisms to one self.
Assessments
1. Checked the institutional policy for length of time for hand washing.
2. Assess condition of Nails for length.
3. Remove all jewelry, hand watch and presence nails polish.
4. Check the hands for breaks, cuts and heavy solids in the skin and assess
for dry skin.
Equipments:
1. Soap.
2. Warm running water.
3. Towel.
4. lotion ( optional).
Procedure:
1. Stand in front of the sink, dont allow your uniform to touch the sink.
2. Turn on the water.
3. Elevate both sleeves.
4. Adjust the flow and temperature.
5. Wet the hand thoroughly by holding them under the running water.
6. Apply soap to the hand (2 4 ml if it is liquid).
7. Use firm, rubbing, circular motion, interlacing fingers continuing the
motion for 1minute
8. Rinse the hands
9. Dry the hand thoroughly with the towel, wiping from finger to the arm.
10. Discard paper towel in the appropriate container.
11. Turn off water by using paper towel to grasp operated control.
Surgical Hand Washing
Purpose:
1. Germicidal Soap.
2. Sterile towels
3. Brush.
Procedure :
1. Stand in front of the sink, dont allow your uniform to touch the sink.
2. Turn on water with knee or foot controls.
3. Adjust the flow rate and temperature.
4. Wet the hand and forearm under running water.
5. Holding hand above the level of elbows.
6. Apply soap or detergent to the hands.
7. Use firm rubbing circular motion with brush scrubbed nails with 5 to 10 strokes,
palm, posterior side of hand, each side of fingers and forearm.
8. Continue washing for 20 25 min.
9. Discarded brush or drop it.
10. Hold hands and arms under the running water to rinse them thoroughly.
11. Keeping the hands higher than the elbows.
12. Used sterile towel to dry one hand thoroughly, moving from finger to elbow.
13. Repeat the drying method for other hands or using different area of towel.
14. Discard the towel in the container.
15. Turn of the running water by foot or knee.
16. Keep the hand infront and above the waist.
STUDENT: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ DATE: _ _ _ ___ _ _
INSTRUCTOR: _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ DATE: _ _ _ _ ___ _