Gupta Gastro

Housekeeping, Regulated Waste and Laundry

 
POLICY:
 
In addition to the other compliance methods, employees must 
maintain their work areas in a clean and sanitary condition. 
The following guidelines have been established as a minimum 
requirement for all personnel affected by this program:
 
PROCEDURE:
 
1.  Written Schedule
 
    A written schedule for cleaning and decontamination 
    of the applicable areas has been developed. The   
    Safety Officer is responsible for monitoring this   
    schedule.  
 
    The frequency of the cleaning is based on the 
    individual area to be cleaned and the following 
    related conditions:
 
    A.  Exposure within the facility;
    B.  Type of surface to be cleaned;
    C.  Type of soil present; and
    D.  Task or procedures being performed.
 
2.  Minimum Requirements:
 
    A. All personnel assigned to do housekeeping or 
       cleaning must wear personal protective equipment 
       (PPE) appropriate for the job including: 
 
        -appropriate general-purpose gloves, 

 -gown (or equivalent)
 
         during all cleaning of blood or other potentially 
         infectious materials during decontamination.
 
     B.  Initial clean-up of blood or other potentially 
         infectious materials must be followed by the use 
         of an approved 'germicide'.
 
     C.  Equipment contaminated with blood or other 
         potentially infectious materials shall be checked, 
         cleaned, and decontaminated prior to servicing or
         shipping.  Any area which cannot be decontaminated
         and/or cleaned should be shielded in some manner and
         prominently labeled.
 
     D.  If surfaces or equipment are draped with protective
         coverings such as plastic wrap or aluminum foil, 
         these coverings should be removed or replaced if 
         they become obviously contaminated.  Reusable 
         receptacles such as bins, pails and cans that are
         likely to become contaminated must be inspected and 
         decontaminated on a regular basis.  If contamination
         is visible, workers must clean and decontaminate the
         item as soon as feasible. 
 
     E.  Should glassware break that may be potentially 
         contaminated, employees need to use mechanical means 
         such as a brush and dustpan or tongs or forceps to
         pick up the broken glass; such spills are never 
         picked up by hand, even when wearing gloves.

 
3.  Decontamination Requirements
 
    There are several housekeeping requirements listed 
    below that will be implemented as part of the 
    exposure control program and these procedures are also 
    required as part of the OSHA standard. Some examples
    include:
 
    A.  Contaminated work surfaces shall be decontaminated 
        after completion of any exposure to blood or body 
        fluids; after any contact with blood or other 
        infectious materials; and at the end of the work
        shift if the work surface or area is contaminated;
    B.  All reusable containers such as bins, pails, and 
        cans that have a likelihood of contamination 
        shall be inspected and decontaminated on a 
        regular basis or when visibly contaminated; and
    C.  Reusable items such as sharps shall be stored or 
        processed in a way that ensures safe handling.
 
4.  Waste Management
 
    Other requirements include procedures for handling 
    regulated waste and laundry. 
 
    Regulated waste must be properly contained, handled, 
    and discarded to protect employees from exposure to 
    infectious materials. Affected employees should be 
    familiar with the applicable requirements as described 
    elsewhere in this exposure control program and in the 
    Infection Control Policy and Procedure Manual.
 
5.  Laundry

  Employees must handle contaminated laundry as little as
    possible, with a minimum of agitation and use appropriate
    PPE.  Contaminated laundry should be bagged or placed in
    containers at the location where it is used, but not 
    sorted or rinsed there.
 
    Employees loading the laundry hampers should utilize 
    appropriate personal protective equipment if the items to
    be washed are heavily soiled.
 
    Laundry must be transported within the establishment 
    or to outside laundries in labeled 
    bags. If the facility uses universal precautions for 
    handling all soiled laundry, then alternate labeling or
    color coding that can be recognized by the employees may 
    be used. 
    Workers only use bags that prevent leakage during   
    transport.
 
Approved By Governing Board    
PS.4
Control #126.2
GUPTA GASTRO