[PDF] Chapter 5: Infection Control and Safe Work Practices

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MILADY"S PROFESSIONAL BARBERING COURSE MANAGEMENT GUIDE LESSON PLAN 5.0 Chapter 5: Infection Control and Safe Work Practices

TOPICS

1. Regulation

A. Environmental Protection Agency (EPA)

B. Food and Drug Administration (FDA)

C. Occupational Safety and Health Administration (OSHA)

D. Material Safety Data Sheets (MSDSs)

E. Right-to-Know Law

F. State Regulatory Agencies

2. Principles of Prevention and Control

A. Contamination

B. Decontamination

3. Levels of Prevention and Control

A. Sanitation

B. Disinfection

C. Sterilization

D. Public Sanitation 4. Prevention and Control Agents

A. Physical Agents

B. Chemical Agents

C. Types of Chemical Disinfectants

5. Solutions and Strengths

A. Introduction

B. De nitions

C. Preparation

6. Sanitizers

A. Wet Sanitizer

B. Ultraviolet Ray Sanitizer

C. Dry Cabinet Sanitizer

7. Disinfection Procedures

A. Disinfecting Implements

B. Disinfecting Clippers and Outliners

C. Disinfecting Linens and Capes

D. Disinfecting Work SurfacesE. Hand Washing

8. Standard Precautions

A. Introduction

B. Precautions

C. Exposure Incident

D. Disinfecting Rules

E. Decontamination Safety Precautions

9. Public Sanitation and Rules of Sanitation

A. De nition

B. Barbershop

C. Rules97147_05_ch05_p066-089

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use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

10. Safe Work Practices

A. De nition

B. Disclosure

C. Safety Precautions

11. Professional Responsibility

NOTES TO THE INSTRUCTOR

Students need to know the extent to which state barber boards and health departments require the application of sanitary measures while serving the public. As instructors, we need to make sure that students clearly understand their responsibility in preventing the transmission of infectious

materials, either from one individual to another or through the use of unsanitized barbering tools and

implements. In addition, students must hone their awareness and observation skills in order to prevent

or minimize accidents in the school or barbershop. This chapter addresses both of these important

areas of barbering and provides several opportunities for students to begin their practical or hands-on

applications while still within the theory or classroom setting. STUDENT PREPARATION: Read Chapter 5: Infection Control and Safe Work Practices

STUDENT MATERIALS

Milady"s Standard Professional Barbering• textbook Milady"s Standard Professional Barbering Student Workbook• Milady"s Standard Professional Barbering Student CD-ROM•

Writing materials€

State barber board laws, rules, and regulations€ Implements and tools; small covered container for blade wash€

LEARNING OBJECTIVES

Upon completion of this lesson, students should be able to:

1. Discuss the ways in which infectious materials may be transmitted in the barbershop.

2. Understand the reasons for maintaining an MSDS notebook.

3. Discuss federal and state agencies associated with infection control and safe work practices.

4. De ne decontamination and list three levels used for the prevention and control of pathogen

transmission.

5. Identify the chemical decontamination agents most commonly used in barbershops.

6. Demonstrate proper decontamination procedures for tools, equipment, and surfaces.

7. Discuss standard precautions and blood-spill disinfection.

8. Discuss disinfecting rules, decontamination safety precautions, and rules of sanitation.

9. De ne safe work practices.

10. Recognize potential safety hazards in the barbershop.

ALLOTTED TIME: Two to eight hours, depending on depth of study and range of activities.

TEACHING AIDS

Milady"s Standard Professional Barbering • textbook Milady"s Standard Professional Barbering Instructor Slides• Whiteboard or chalkboard, dry-erase markers or chalk€

CD/DVD player or overhead projector€

State barber board laws, rules, and regulations€ Disinfectants and concentrates used in the school, plus empty containers€

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for

use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

School sanitizers: wet sanitizers, ultraviolet-ray electrical sanitizers, etc.€ Copies of Supplement 5.1 (one for each student)€

EDUCATOR REFERENCES

Milady"s Standard Professional Barbering • textbook Milady"s Standard Professional Barbering Course Management Guide• State barber board laws, rules, and regulations€ Any updated or current decontamination or infection-control information pertaining to € the practice of barbering.

LESSON OUTLINE

1. Regulation

A. Environmental Protection Agency (EPA)

1. Develops and enforces the regulations of environmental laws to protect human health and the

environment.

2. The EPA and each individual state must approve all disinfectants.

3. Product labels must provide the manufacturers claims for their effectiveness.

B. Food and Drug Administration (FDA)

1. Responsible for enforcing rules and regulations associated with food, drug, and cosmetic

products purchased and used by the public.

2. Manufacturers are responsible for documenting product quality and safety.

3. Consumer products are over-the-counterŽ preparations available to the public.

4. Professional products are sold only to licensed barbers or industry professionals.

5. Refer to Material Safety Data Sheet (MSDS) for product information.

C. Occupational Safety and Health Administration (OSHA)

1. Primary purpose: to assure, regulate, and enforce safe and healthful working conditions in the

workplace

2. Employers: required to furnish employees with a hazard-free work environment and comply

with occupational safety and health standards.

3. Many OSHA regulations and standards apply to barbers and barbershops, e.g., OSHA

Bloodborne Pathogens Standard.

4. Hazard Communication Rule requires chemical manufacturers and importers to evaluate and

identify possible health hazards associated with their products.

D. Material Safety Data Sheets (MSDSs)

1. Provide ingredient, associated hazards, and storage requirements of products.

2. Barbershops and schools required by law to maintain an MSDS for every product used on the

premises.

3. May be obtained by request from product distributor or manufacturer

4. Of cial guidelines for MSDS notebook obtained from state Department of Labor.

5. Labeling: listing of ingredients and hazard warnings on product packaging

E. Right-to-Know Law

1. Requires a Right-to-Know notice be posted where toxic substances are present

2. Advises workers of speci c rights under the Right-to-Know Law

3. Employer responsibilities: Inform workers of toxic substances; maintain MSDSs; provide

education in the use of the substances and emergency procedures; notify appropriate agencies about toxic substance

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for

use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

4. Workers rights: know characteristics and locations of toxic substances; have access to MSDSs;

may refuse to work with a toxic substance if no MSDS available; may request instruction on potentially adverse health effects of toxic substances and emergency procedures in work place; protection for exercising rights

F. State Regulatory Agencies

1. Responsibility: to protect consumers" health, safety, and welfare while receiving services

2. Enforcement through occupational licensing bureaus, state barber boards, health departments,

building inspectors, etc. Activity 1: Refer to your state"s Barber Board Rules and Regulations and have students locate stat- utes or rules that relate to EPA-registered products, OSHA standards, MSDS documentation, and occupational licensing and inspections.

2. Principles of Prevention and Control

A. Contamination

1. Bacteria, viruses, and fungi are contaminants.

2. Contaminants live on tools, implements, styling chairs, and countertops and in the air.

3. Barbers responsibility is to control the spread of infection and disease through the use of

effective cleaning and disinfecting products and methods.

B. Decontamination

1. The removal of pathogens and other substances from tools or surfaces

2. Involves physical or chemical means to remove or destroy pathogens for safe handling

3. Three levels of decontamination: sanitation, disinfection, and sterilization

4. Three steps of decontamination: cleansing (sanitizing), disinfecting, and sterilizing

5. Sanitizing: thoroughly cleansing an item or surface with soap or detergents and water as a

required rst step in the disinfection process

6. Disinfection: process of thorough cleaning (sanitizing) followed by the application of a

disinfectant to achieve an optimum level of decontamination

3. Levels of Prevention and Control

A. Sanitation or Cleaning

1. First level of decontamination; may be known as sanitation, sanitizing, or cleaning.

2. Means to signi cantly reduce the number of pathogens found on a surface

3. Tools and surfaces are sanitized or cleaned by washing with soaps or detergents.

4. Tools and surfaces are disinfected by the application of chemical disinfectants.

5. Hand washing and antiseptics applied on the skin are also forms of sanitation.

B. Disinfection

1. Higher level of decontamination than sanitation; second only to sterilization

2. Process of killing speci c microorganisms by physical means (sterilization) or chemical means

3. Requires the use of chemical disinfectants

4. Will destroy most bacteria and some viruses

C. Sterilization

1. Process of rendering an object germ-free by destroying all living organisms on a surface

2. The highest level of effective decontamination

3. Not practical for use in barbershop; e.g., metal implements would require steaming or dry

heat.

4. Time-consuming and requires expensive equipment.

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for

use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

4. Prevention and Control Agents

A. Physical Agents

1. Examples: moist heat, steaming, and dry heat (not usually used in barbershops)

2. Ultraviolet-ray electric sanitizer: physical method used routinely in barbershops; will keep

disinfected tools and implements sanitary until removed for use

B. Chemical Agents

1. Most effective disinfecting method used in barbershops

2. Chemical agents destroy or help to check the spread of pathogenic bacteria

3. Types of chemical agents used in barbershops: antiseptics and disinfectants

4. Antiseptics

a. Substances that may kill, retard, or prevent the growth of bacteria b. Generally, can be used safely on skin, e.g., hydrogen peroxide c. Weaker than disinfectants d. Not effective for use on implements and surfaces

5. Disinfectants

a. Destroy most bacteria and some viruses b. Control microorganisms on hard surfaces, e.g., clipper blades, shears, razors c. Should never be used on the skin, hair, or nails because agents that destroy pathogens also damage skin d. Must be approved by the EPA and each state e. Product purchase: look for EPA registration number on label (assures product safety and effectiveness) f. Always wear gloves and safety glasses to prevent accidental exposure.

C. Types of Chemical Disinfectants

Activity 2: Display a variety of chemical disinfectants used in the school. Pass the products around the class group as each type is discussed. Encourage questions.

1. Hospital-grade disinfectants

a. Provide optimum level of disinfection b. Effective against bacteria, fungi, viruses, tuberculosis, Pseudomonas, HIV-1, and Hepatitis B.

2. Consult barber board or health department for approved disinfectant list.

3. Requirements of a good disinfectant

a. Convenient to prepare and quick-acting b. Preferably odorless and non-corrosive c. Economical and non-irritating to the skin

4. Formalin

a. Prohibited in many states; cancer-causing agent b. Produces formaldehyde vapors c. Used in a dry cabinet sanitizer d. Check state barber board rules and regulations.

5. Sodium hypochlorite

a. Common household bleach b. Destroys viruses c. Average strength: 10-percent solution for 10 minutes; check formulation/disinfection directions.

6. Quaternary ammonium compounds (QUATS)

a. Effective for sanitizing tools and countertops b. Odorless, nontoxic, and fast-acting; require short disinfection time

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for

use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

c. Most QUAT solutions disinfect implements in 10...15 minutes d. Check product label for a rust inhibitor. e. Avoid long-term immersion of implements. f. 1:1000 solution used to sanitize implements for 15 minutes g. Check state barber board rules and regulations for speci c requirements. h. Always follow the manufacturers directions when preparing solution.

7. Phenols

a. Used to disinfect implements b. May soften or discolor rubber and plastic materials c. Caustic, toxic, relatively safe, and effective d. Avoid skin contact and wear protective gear; poisonous if ingested. e. Always follow the manufacturers directions.

8. Alcohols

a. Not considered to be EPA-registered disinfectants b. A 70 percent ethyl alcohol or 99 percent isopropyl alcohol may be used to sanitize implements and electrodes if permitted by the state. Check with state barber board or health department. c. A 50 to 60 percent isopropyl alcohol may be used on the skin as an antiseptic.

9. Prepared commercial products

a. Available through barber supply and retail stores b. Lysol , Pine-Sol : suf cient for all-purpose cleaning c. Clippercide , Marvicide : designed for clippers and metal-implement disinfection d. Current formulations are effective against bacteria, fungi, and viruses. e. Clipper/trimmer disinfectant products: perform at least one of three functions: disinfection, lubrication, or cooling; read labels carefully and know the intended function of the product.

10. Review Caution note: mixing chemicals stronger than recommended may compromise

effectiveness.

5. Solutions and Strengths

Activity 3: Use Supplement 5.0 to illustrate terms associated with the formulation of a solution.

A. Introduction

1. Certain formulations are less costly when purchased in concentrated form.

2. Concentrated substances require dilution and formulation to create a solution.

B. De? nitions

1. Solution: product resulting from the combining and dissolving of a solute in a solvent

2. Solute: substance that is dissolved

3. Solvent: the liquid in which a solute is dissolved; e.g., in a solution of sugar water, the sugar is

the solute and water is the solvent.

C. Solution Preparation

1. The amount of solute indicates the strength of the solution.

2. Strength of a solution indicates the amount of solute in the formulation, e.g., a 10 percent

(strength) bleach solution means 10 percent bleach and 90 percent water. a. Percentage of solute by weight: 100-gram container of 5 percent solution equals 5 grams of solute. b. Percentage of solute by volume: 128-ounce container of 20 percent by volume solution equals

20 percent solute (25.6 ounces) and 80 percent (102.4 ounces) solvent.

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for

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Activity 4: Distribute copies of Supplement 5.1 to students. Assemble concentrates used in the school and empty containers near a water source. Provide safety goggles, aprons or lab coats, and gloves. Arrange students into as many groups as there are different concentrate products (bleach, detergents, Barbicide, Lysol, etc.). Have students formulate disinfectant solutions according to the manufacturers directions and record the information on the Disinfectant Formulation Activity sheet. Then, allow the groups to collaborate and share information until every student has a complete copy of the different formulations mixed during the exercise.

6. Sanitizers

Activity 5: Display different types of sanitizing units used in the school. Show pictures of any types that

are not available but that might be used in the barbershop. Use either or both for reference during the

presentation.

A. Wet sanitizer: a covered receptacle large enough to hold a disinfectant solution into which objects

can be completely immersed B. Ultraviolet-ray electric sanitizers: metal cabinets with ultraviolet lamps

1. Used to store disinfected tools and implements

2. Not capable of sanitizing or decontaminating an object

C. Dry or cabinet sanitizer: airtight cabinet containing an active fumigant such as formalin

1. Formaldehyde vapors destroy bacteria on tools and implements.

2. The use of formaldehyde derivatives is prohibited in many states.

7. Disinfection Procedures

Always disinfect tools and implements according to the manufacturer"s directions and EPA guidelines for immersion time in wet disinfectants. A. Disinfecting Implements (Brushes, Combs, Clips, etc.) Activity 6: Assemble implements and disinfectants. Demonstrate decontamination procedures and have students disinfect their own equipment.

1. Rule: tools and implements must be disinfected before and after serving clients.

2. Clean tools and implements prior to disinfectant immersion to avoid solution contamination.

3. QUATS solution disinfection

a. Read manufacturers directions and mix accordingly. b. Remove hair from combs, brushes, etc. c. Wash items thoroughly with hot water and soap. d. Rinse items thoroughly. e. Completely immerse items in a wet sanitizer containing a disinfectant solution. f. Disinfect for recommended time. g. Remove items from the disinfectant and rinse thoroughly. h. Dry items with a clean towel. i. Store items in a dry cabinet sanitizer, ultraviolet sanitizer, or other covered container until needed.

4. Alcohol Sanitizing

a. Implements with ne cutting edges or electrodes: immerse in 70 to 90 percent ethyl or isopropyl alcohol for recommended time, ONLY if permitted by your state. b. Dry tools and lubricate pivots or screws as needed. c. Store in an ultraviolet sanitizer or clean, closed container until needed for use. d. Attention: Alcohol is not an EPA-registered disinfectant and is not permitted for use with implements that require hospital-level disinfection.

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, scanned, or duplicated, in whole or in part, except for

use as permitted in a license distributed with a certain product or service or otherwise on a password-protected website for classroom use.

B. Disinfecting Clippers and Outliners

Activity 7: Assemble clippers, trimmers, and disinfectants. Demonstrate decontamination proce- dures and have students sanitize their own equipment.

1. Prepare blade wash.

2. Brush off hair particles from clipper blades.

3. Submerge the teeth of the clipper blades into the blade wash and turn the unit on.

4. Run the blades in the solution until clean.

5. Wipe with a clean, dry towel.

6. Spray with lubricant; grease or oil clipper parts as necessary.

7. Store in a clean, closed container until needed for use.

C. Disinfecting Linens and Capes

Activity 8: Take students to the laundry facility and instruct them in the use of the school"s washer

and dryer.

1. Towels, linens, and capes must be laundered with detergent and bleach.

2. Maintain a suf cient supply to ensure the use of clean linens with each client.

D. Disinfecting Work Surfaces

Activity 9: Pair each beginning student with an advanced student. Have the advanced students coach the beginning students in proper procedures for disinfecting the workstation area.

1. Use an EPA-registered, hospital-grade disinfectant before and after each client.

2. Use on all work surfaces and equipment that come into contact with the client or barbers tools,

ex: station countertops, barber chairs, headrests, shampoo bowls, etc.

E. Hand Washing

1. One the most important and easiest ways to prevent the spread of germs

2. Thorough hand washing should take at least 20 seconds.

8. Standard (Universal) Precautions

A. Introduction

1. Established in the 1980s to reduce the spread of infection from bloodborne pathogens

speci cally

2. CDC expanded precautions to cover more bodily uids and body sites, e.g., broken skin, mucous

membranes, secretions, and excretions.

3. The result is a set of standard precautions that is published by the Centers for Disease Control

and Prevention.

4. Requires workers to assume that all human blood and body uids are infectious for HIV, HBV,

and other bloodborne pathogens

B. Precautions

1. Hand washing

2. Proper disinfection and decontamination of tools

3. Protective equipment such as gloves and goggles

4. Injury prevention

5. Proper handling and disposal of sharp implements (such as razor blades) or contaminated dressings

C. Exposure Incident

1. Minor cuts or nicks are known as an exposure incident and blood-spill disinfection procedures

are required.

2. Procedure when the client sustains a cut:

a. Stop the service immediately and inform the client of the incident. b. Wash your hands and apply gloves.

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© 2011 Milady, a part of Cengage Learning. All Rights Reserved. May not be copied, sc anned, or duplicated, in whole or in part, except for use as permitted in a license distributed with a certain product or serv ice or otherwise on a password-protected website for cl assroom use. c.

Clean the injured area.

d. Apply antiseptic or styptic using a cotton swab. Do not contaminate the container.quotesdbs_dbs17.pdfusesText_23

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