Chapter 5

Infection Control & Regulations

CHAPTER 5

OSHA—Occupational safety and health administration created as part of U.S. department of labor to enforce

safety and health standards in the workplace.MSDS---Material Safety Data Sheets provide pertinent

informationProduct content

Associated hazardsCombustion levels

Storage requirements

REGULATIONS

EPA----Environmental Protection Agency. Disinfectants must be approved by the EPA in your state.

Product label must contain EPA registration numberLabel lists organisms the product has been tested for

Label gives directions for useLabel lists safety precautionsLabel lists active ingredients

There are three types of potentially infectious microorganisms important in the practice of cosmetology.

They are bacteria, fungus, and virusBacteria---Minute, one celled vegetable microorganisms

found nearly everywhere. 1,500 rod-shaped bacteria will fit on the head of a pin.

PRINCIPLES OF INFECTION

Nonpathogenic---These are helpful or harmless bacteria which perform useful functions such as a decomposing refuse and improving soil fertility. They help metabolize

food, protect against microorganisms, and stimulate immune response.

Pathogenic---Harmful and disease-producing when they invade plant or animal tissue.

TYPES OF BACTERIA

Cocci—round-shaped that appear singly or in the following groupsStaphylococci—Pus-forming bacteria that grow in clusters like grapes;

abscesses, pustules, and boils.Streptococci—pus-forming bacteria arranged in curved lines

resembling a string of beads; cause infections such as strep through and blood poisoning.

Diplococci—Spherical bacteria that grow in pairs and cause diseases such as pneumonia.

Bacilli—Short, rod-shaped bacteria. They are the most common and produce diseases such as tetanus, typhoid, tuberculosis, and

diphtheria.Spirilla—Spiral or corkscrew-shaped bacteria. They are subdivided

into subgroups; Treponema papillida which causes syphilis (an STD) or Borrelia burgdorferi which causes lime disease.

CLASSIFICATIONS OF PATHOGENIC BACTERIA

Cocci---rarely show motility (self-movement); transmitted in air, dust, or in the substance in which they settle.

Bacilli and Spirilla– motile and use slender, hairlike extensions know as flagella or cilia for locomotion. A

whiplike motion of these hairs moves the bacteria in liquid.

MOVEMENT OF BACTERIA

Active—bacteria thrive in a warm, moist, dark, and dirty environment. It only takes about 20-30 minutes for bacteria

to reach full growth.Inactive or spore-forming---bacteria such as anthrax and

tetanus bacilli form spherical spores with tough outer coverings which are resistant to adverse conditions. This

allows the dormant bacteria to withstand long periods without food. When favorable conditions are restored, the spores become active or vegetative and begin to grow and

reproduce once again. Therefore, even bacteria in the inactive stage can ultimately be a threat to the spread of

disease or infection in the salon.

GROWTH AND REPRODUCTION

Staphylococci—most common human bacteria; can be picked up on door knobs, countertops, by handshaking, or unclean implements

Local infection—one that is confined to a single area such as a pimple, boil or infected cut. Presence of pus is the sign of infection. Pus contains bacteria, waste matter, decayed tissue, body cells, and living and dead blood cells. Staphylococci is the most common pus-

forming bacteria.General infection---when pathogenic bacteria and their toxins are

carried to all parts of the body by way of the bloodstream, it becomes a general infection such as blood poisoning or syphilis.Contagious or Communicable—diseases that are spread from one person to another by direct or indirect contact such as coughing,

sneezing, unclean hands, unclean implements, open sores, common drinking cups, common towels, etc..

BACTERIAL INFECTIONS

Live by penetrating cellsResistant to antibiotics

Prevented by vaccinationThey include measles, mumps, chicken pox, smallpox,

rabies, yellow fever, polio, influenza, and human immunodeficiency virus (HIV) acquired immunodeficiency

syndrome (AIDS)

VIRUSES

Disease-causing bacteria or viruses that are carried through the body in the blood or body fluids, such as hepatitis and HIV, are called bloodborne pathogens.

HepatitisHepatitis A

Hepatitis B (HBV)Hepatitis C (HCV)

HIV/AIDS

BLOODBORNE PATHOGENS

HIV (human immunodeficiency virus) is the virus that causes AIDS (acquired immunodeficiency syndrome). AIDS

breaks down the body’s immune system.HOW IT IS PASSED

Passed through blood and body fluidsUnprotected sexual contact

Sharing of needles with infected drug usersAccidents with needles in health care facilities

Cuts and sores

HIV/AIDS

METHODS THAT DO NOT TRASMIT THE DISEASEHand holding

HuggingKissing

Sharing food or household itemsCan be infected for 11 years without symptoms

Vegetable parasites or fungi—produce contagious diseases such as ringworm or favus which is a disease of the scalp.

Can cause lifting of the finger and toenails.Animal parasites—insects that carry diseases from one

person to another are known as disease vectors. The itch mite burrows under the skin and causes scabies. Head lice is called pediculosis capitis. Scabies is another contagious

skin disease caused by the itch mite.

PARASITES

Break in the skinMouthNose

Eyes or earsUnprotected sex

HOW PATHOGENS ENTER THE BODY

Through unbroken skinBody secretions such as perspiration and digestive juices

White blood cellsAntitoxins

Infections can be prevented and controlled and through personal hygiene and public sanitation.

HOW BODY FIGHTS INFECTION

Natural immunity---The ability of the body to fight off or resist infections and disease and to destroy bacteria that

entered the bodyAcquired immunity---developed after the body has overcome

a disease or through inoculation.Human disease carrier---A person who is personally

immune to a disease but can transmit germs to others.

IMMUNITY

Contamination

Contaminate—pollution, soiling with infectious matter.To make impure by contact; to taint or pollute.

Contaminant—any substance that causes contamination.

PRINCIPLES OF PREVENTION

Sanitation---sanitation or sanitizing is simply cleaning; removing all visible dirt and debris is sanitizing.

Methods of cleaning:Scrubbing with a brush

Using ultrasonic unitUsing a solvent

DECONTAMINATION

Disinfection---controls microorganisms on nonporous surfaces such as instruments or implements.

Follow directionsSterilization—highest level of decontamination; destroys all

microbial life, and is necessary only when surgical instruments cut into the vascular layers of the body.

Steam autoclave—the temperature is raised above that of boiling water. Will eventually kill all living organisms,

including bacterial spores.Dry heat—works like an oven. Objects are baked until all

forms of life are dead.

DISINFECTION

Correct efficacy---efficacy means effectiveness to be used against bacteria, fungi, and viruses.

Hospital-level disinfectant—must be pseudomonacidal, bactericidal, fungicidal, and virucidal.

CHOOSING A DISINFECTANT

Use on precleaned, nonporous surfaces.Dilute according to directionsContact time per directions

Spray on contact time per directionsSpray can’t be used if complete immersion is called for

Use only as directedEPA-registered disinfectant in pedicure spa

PROPER USE OF DISINFECTANTS

Quats—Quanternary ammonium compoundsNontoxic, odorless, fast-actingMost disinfect in 10 minutes

Long-term exposure may damage fine steelComplete immersion

TYPES OF DISINFECTANTS

Phenolic disinfectants are powerful tuberculocidal disinfectants.

A caustic poison—safe and effective if used properly.Can damage rubber and plastic

Avoid skin contact—concentrated phenols can seriously burn skin and eyes.

AlcoholMethyl alcohol—methanol—not used in salons

Ethyl alcohol—ethanol—to be effective, must be no less than 70%

Isopropyl alcohol—rubbing alcohol; must be 99% to be effective.

Bleach—effective as a disinfectant,add 1 cup to 1 gallon of water

PHENOLICS

FumigantsThey contain formaldhyde vapors that may cause cancer in

high concentrations. High risk of developing allergic sensitivity as well.

Must be kept in airtight containerVapors are poisonous

Incorrect use violates federal lawCan aggravate lung problems.

Wear gloves and safety glassesAdd disinfectant to water

Use tongs, gloves, or draining basketKeep away from children

Don’t pour quats, phenols, etc. over handsCarefully weigh and measure products

Never place in unmarked containerAlways follow manufacturer’s directions

Avoid overexposure

DISINFECTANT SAFETY

Multi-useSingle –use

PorousDisinfection procedures

ImplementsPre-clean

Rinse thoroughly, pat dryCompletely immerse

Remove implements with tongs, baskets, or glovesRinse thoroughly, air-dry

Store disinfected implements

DISINFECT OR DISPOSE

Linens, capes—launder and bleach according to label directions

Work surfacesIndividual client packs

Whirlpool foot spasDetergents and soaps

Additives, powder, tablets

Keep clean and orderlyMaintain MSDS on all chemicals

Handling disposablesWashing hands

Wet hands with warm waterUse liquid soap and scrub hands together for 20 seconds

Rinse well with warm waterDry with disposable paper towel or air blower

Waterless hand sanitizersUniversal precautions

DISPENSARY

Stop service and clean injured areaApply gloves

Apply antiseptic and/or liquid or spray stypticBandage cut

clean workstation as neededDiscard contaminated objects

Disinfect all tools contaminated with blood or body fluidsRemove gloves, wash hands

BLOOD SPILL DISINFECTION

Salon guidelinesKeep floors clean

Keep trash containedControl dust, hair, other debris

Clean fans, ventilation systems, and humidifiers at least weekly

Keep all work areas well litKeep rest rooms clean

Supply restroomsNo cooking or sleeping

Store food separate from products

THE PROFESSIONAL SALON IMAGE

Prohibit eating, drinking, smokingEmpty waste receptacles

Mark containersPlace tools properly

Disinfect toolsProperly store tools

Don’t touch face, mouthClean work surfaces

Use clean linens on clientsUse exhaust systems

Protect client’s safety—learn state rules regarding sanitation and client safety

Never take shortcuts in sanitation or disinfection

PROFESSIONAL RESPONSIBILITY