Audit

Hand hygiene

Sinks and appropriate hand washing products are available

Staff perform appropriate handwashing

Personal protective equipment

PPE is readily available.

Sharps Containers

Sharps are disposed of in puncture-resistant, leakproof, biohazard-labeled ( or red ) containers

Containers are secured, not overfilled or obstructed.

Eating/ Drinking

Area has a designated place for eating /drinking away from work area or any area where blood or body fluids are located

No food or drinks on desks, computers or housekeeping carts

Refrigerated Supplies

Temperature is monitored daily and within approperatiate range

No combined food, medications, specimens in same refrigerator.

Food brought into the facility from outside must be labeled with patient name, date put in refrigerator, discarded in 3 days.

Clean/Dirty separation

Designated clean storage separate from dirty

Supplies are stored off floor

Supply area is free of dust, dirt, etc.

Card board boxes are not stored on floor

Clean linen cart is covered

Cleaning/ Disinfection

Correct process for cleaning equipment ( ask staff)

Correct contact time for disinfectant used (ask staff)

Isolation Precautions

Isolation precautions are being followed as appropriate

Sign on door

PPE cart/ cabinet contains appropriate supplies

Patient chart labeled

Waste disposal

Biohazard waste container is available.

Patient Supplies

No expired items noted. (check a minimum of 5 items)

HAI Measures

Staff know appropriate measures to use for HAI reduction

Staff know HAI rates for their unit

Injections Safety

Are SDVs/MDVs used appropriately?

Notes Section

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.