Handwashing With Rationale

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STEPS/PROCEDURE RATIONALE

1
Place hand towel on non-dominant shoulder.  So that it is easily available when needed after the handwashing.
 To avoid delay or minimize waste of time.
 Inspect hands for cuts/breaks and visible soiling.
 Poor personal hygiene and an open are of the skin provide areas in which microorganisms are able to grow.
2 Assess hands. Remove your watch and jewelry.  The hands will be cleansed adequately to remove microorganisms and dirt from the skin.
 Microorganisms can lodge in the settings of jewelry and under rings.
 Removal of these will facilitate cleaning of the hands and arms.
 Open the faucet and wet hands to start handwashing.
 Hands are the most contaminated part of the upper extremities.
3 Open/turn on the faucet. Wet hands.  Water should follow from wrists (least contaminated areas) over the hands and then down the drain.
 Flow must be adjusted to avoid splashing water in the uniform or clothing.
 Splashing water in uniform/clothing may result in contamination as moisture breeds microorganisms.
Soap hands forming a good lather. If bar soap is
4 used, place soap in between palms. If liquid soap,  Soap lather emulsifies fats and aids in cleaning.
place 2 - 5 ml. of liquid soap on the palm.
5 A. Palm to palm.
6 B. Right hand over left dorsum and vice versa.
7 C. Palm to palm with fingers interlaced.
8
D. Back of the fingers to opposing palms with
fingers interlocked.
 Friction caused by firm rubbing and circular motion helps loosen dirt and microorganism.
E. Rub thumb in a rotating manner followed by
9 the area between index finger & thumb for both
hands.
10
F. Rotational rubbing of palms forward and
backward.
11 G. Rub both wrists in a rotating manner.
Keep hands away from the sink. Rinse hands and
12  Rinsing removes the loosened microorganisms.
wrist thoroughly.
Keep hand lower than arms to observe the  This position prevents microbes from being rinse off from the most contaminated part to the least.
13 principle from the CLEANEST TO THE  The water should run from the cleaner areas (the wrist) over the hands, then down the drain, rinsing microorganisms
DIRTIEST" away.
 Contamination is prevented by drying from the least to the most contaminated areas.
14 Dry thoroughly from fingers to wrist.  Drying the skin well prevents chapping.
 Blotting rather than rubbing helps prevent skin irritation.
Close/turn off the faucet using your hand towel  To prevent the transfer of microbes from faucet to your hands.
15 placing a barrier between your hands and the  This prevents the nurse from picking up microorganisms from the faucet handles.
faucet.

HANDWASHING

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