Handwashing to Prevent Cross Contamination, Research Paper Example

Introduction

In all environments, it is necessary to establish a policy that will require specific standards for handwashing to reduce cross contamination and improve safety. From a quality control perspective, it is necessary to promote handwashing, particularly when handling meats or other raw foods that may be contaminated with bacteria that should not be spread around to other foods or surfaces (ServSafe, 2013). In addition, handwashing immediately after exposure to blood, saliva or other substances is critical for optimal hygiene, as well as after using the restroom (ServSafe, 2013). Depending on the environment, there are different procedures for handwashing that should be followed to expand quality control and safety measures.

In the kitchen, when handling food items that may include different types of bacteria on their surfaces, handwashing prior to touching other products is critical to prevent the spread of pathogens to other food products (Minnesota Department of Health, 2013). Cross contamination is possible when kitchen tools are exposed to bacteria from meat and then are immediately used to handle other types of foods, such as vegetables, without washing the hands, kitchen tools, or surfaces in between these activities (Minnesota Department of Health, 2013). This is a problematic circumstance that should not continue to occur on a regular basis because it prevents the actions that are necessary to prevent the spread of pathogens that may cause illness in humans or animals (Minnesota Department of Health, 2013). In addition, there is always a risk of cross contamination as a result of animal waste in the water supply, which poses a risk to any foods that have been exposed to that same water supply (Minnesota Department of Health, 2013). Each of these factors poses serious risks but they are preventable, particularly when handling food and any exposure to human fluids by using proper handwashing techniques in the home or clinical environment (Minnesota Department of Health, 2013).

In hospitals and clinics, preventing cross contamination requires an effective approach that recognizes the basic techniques of hand washing combined with other protective factors. Hospitals in the United States face approximately two million cases of infection per year, many of which could be prevented with the use of proper handwashing techniques to reduce the risk of cross contamination (CDC, 2012). For nurses and other clinicians, proper handwashing is a basic and essential requirement of daily practice that is critical to the prevention of infections, particularly with the high prevalence of super bugs such as MRSA (CDC, 2012). Providing instruction to all clinicians regarding the proper techniques of handwashing and the appropriate follow through will be effective in reducing the spread of these infections from one patient or surface to the next (CDC, 2012).

Conclusion

In spite of the attention and publicity that is paid to proper handwashing techniques, this problem remains relevant in every hospital or clinic and requires significant attention to promote greater quality control in these areas. These practices must also be followed in the home environment when working with foods, such as meat and vegetables, as well as any accidental exposure to fluids, such as blood. With respect to quality control, it is important to recognize the challenges associated with promoting an agenda that emphasizes the critical nature of handwashing when handling food or working with patients to prevent any form of cross contamination. This practice appears to be simple but if the proper techniques are not used, the risk of infection is likely to increase. Therefore, all persons must be aware of their responsibility to wash their hands and exercise proper hygiene when working with patients, handling food, or any other type of exposure to blood or other substances that could put others at risk upon exposure from cross contamination.

References

Centers for Disease Control (2012). Hand hygiene basics. Retrieved from http://www.cdc.gov/handhygiene/Basics.html

Minnesota Department of Health (2013). Food contamination and foodborne illness prevention. Retrieved from http://www.health.state.mn.us/foodsafety/prevention.html

ServSafe (2013). Week 2: preventing cross-contamination through handwashing. Retrieved from http://www.foodsafetymonth.com/NFSM/media/activities/English/Weekly_Activities_Eng/NFSEM_wk2_Actvy.pdf?ext=.pdf