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Motivations for personal hygiene practice include reduction of personal illness, healing from illness, optimal health and sense of wellbeing, social acceptance, and prevention of spread of illness to others. What is considered proper personal hygiene can be culture-specific and may change over time.
Along with ensuring proper hand washing techniques are followed, another major component to decrease the spread of disease is the sanitation of all medical equipment. The ANA and AANA set guidelines for sterilization and disinfection based on the Spaulding Disinfection and Sterilization Classification Scheme (SDSCS).
Therefore, the proper drying of hands after washing should be an integral part of the hand hygiene process in health care. [ 2 ] The World Health Organization (WHO) and the Centers for Disease Control and Prevention (CDC) are clear and straightforward concerning hand hygiene, and recommend paper towels and hand dryers equally.
A reaction to an excessive desire for a germ-free environment began around 1989, when David Strachan put forth the "hygiene hypothesis" in the British Medical Journal. This hypothesis holds that environmental microbes help develop the human immune system; the fewer germs people are exposed to in early childhood, the more likely they are to ...
Health care workers may be regularly exposed to various types of illnesses and are at risk of getting sick. Disease spread can occur between a patient and a health care worker, even if the health care workers take all necessary precautions to minimize transmission, including proper hygiene and being up-to-date with vaccines.
A lack of self-care in terms of personal health, hygiene and living conditions is referred to as self-neglect. Caregivers or personal care assistants may be needed. There is a growing body of knowledge related to these home care workers. [9] Self-care and self-management, as described by Lorig and Holman, are closely related concepts. [10]
Sanitation Standard Operating Procedures is the common name, in the United States, given to the sanitation procedures in food production plants which are required by the Food Safety and Inspection Service of the USDA and regulated by 9 CFR part 416 in conjunction with 21 CFR part 178.1010.