Current through Register Vol. 30, No. 38, September 20, 2024
An administrator shall
ensure that:
1. An infection control
program is established, under the direction of an individual qualified
according to policies and procedures, to prevent the development and
transmission of infections and communicable diseases including:
a. A method to identify and document
infections occurring at the nursing care institution;
b. Analysis of the types, causes, and spread
of infections and communicable diseases at the nursing care
institution;
c. The development of
corrective measures to minimize or prevent the spread of infections and
communicable diseases at the nursing care institution; and
d. Documentation of infection control
activities including:
i. The collection and
analysis of infection control data,
ii. The actions taken related to infections
and communicable diseases, and
iii.
Reports of communicable diseases to the governing authority and state and
county health departments;
2. Infection control documentation is
maintained for at least 12 months after the date of the
documentation;
3. Policies and
procedures are established, documented, and implemented that cover:
a. Handling and disposal of biohazardous medical
waste;
b. Sterilization, disinfection, and storage of medical
equipment and supplies;
c. Using personal
protective equipment such as aprons, gloves, gowns, masks, or face protection
when applicable;
d. Cleaning of an individual's hands when the
individual's hands are visibly soiled and before and after providing a service
to a resident;
e. Training of personnel members, employees, and
volunteers in infection control practices; and
f. Work restrictions
for a personnel member with a communicable disease or infected skin
lesion;
4. Biohazardous
medical waste is identified, stored, and disposed of according to 18 A.A.C. 13,
Article 14 and policies and procedures;
5. Soiled linen and clothing are:
a. Collected in a manner to minimize or
prevent contamination;
b. Bagged at
the site of use; and
c. Maintained
separate from clean linen and clothing and away from food storage, kitchen, or
dining areas; and
6. A
personnel member, an employee, or a volunteer washes hands or uses a hand
disinfection product after a resident contact and after handling soiled linen,
soiled clothing, or potentially infectious material.
