PEDOMAN

INFECTION CONTROL RISK

ASSESMENT (ICRA) RENOVASI

TIM PENCEGAHAN DAN PENGENDALIAN INFEKSI

RUMAH SAKIT K.H. DAUD ARIF
TANJUNG JABUNG BARAT
 DAFTAR ISI

DAFTAR ISI......................................................................................................... 02
PENDAHULUAN................................................................................................. 04
1.1 LATAR BELAKANG.................................................................................... 04
1.2 TUJUAN........................................................................................................ 04
1.3 RUANG LINGKUP....................................................................................... 04
TATALAKSANA ICRA RENOVASI.................................................................. 05
2.1 PENGERTIAN ICRA RENOVASI............................................................... 05
2.2 KEGIATAN PEMBANGUNAN................................................................... 05
2.2.1 IDENTIFIKASI TIPE/JENIS KONSTRUKSI................................... 05
2.2.2 IDENTIFIKASI KELOMPOK RISIKO PASIEN............................. 07
2.2.3 IDENTIFIKASI KELAS PENCEGAHAN KONSTRUKSI.............. 08
2.2.4 IDENTIFIKASI BERDASARKAN KELAS..................................... 08
2.2.5 IDENTIFIKASI KEGIATAN DI TEMPAT KHUSUS..................... 10
2.2.6 IDENTIFIKASI MASALAH TERKAIT........................................... 10
2.2.7 IDENTIFIKASI PENCEGAHAN...................................................... 11
2.2.8 POTENSIAL RISIKO KERUSAKAN AIR....................................... 11
2.2.9 JAM KERJA....................................................................................... 11
2.2.10 RENCANA RUANG ISOLASI......................................................... 11
2.2.11 RENCANA BAK CUCI TANGAN................................................... 11
2.2.12 KONFIRMASI JUMLAH BAK CUCI TANGAN............................ 11
2.2.13 PERSETUJUAN RUANGAN............................................................ 11
2.2.14 PEMBAHASAN MASALAH............................................................ 11
2.3 PRODUK DAN BAHAN............................................................................... 13
2.4 PROSEDUR PENGENDALIAN INFEKSI SECARA UMUM.................... 13
2.5 INTERVENSI BERDASARKAN KLASIFIKASI TINGKAT..................... 14
KETERLIBATAN TIM PPI DALAM ASPEK PENGENDALIAN INFEKSI SAAT
RENOVASI/PEMBANGUNAN DAN DESAIN RUMAH SAKIT..................... 16
3.1 PRINSIP DASAR........................................................................................... 16
3.2 PASIEN RISIKO TINGGI............................................................................. 16
3.3 PENCEGAHAN............................................................................................. 16
3.4 PERAN TIM PPI DALAM KEGIATAN PEMBANGUNAN...................... 16
3.4.1 PRE-KONSTRUKSI.......................................................................... 17
3.4.2 KONSTRUKSI................................................................................... 17
3.4.3 POST-KONSTRUKSI........................................................................ 17
3.5 FAKTOR DESIGN YANG MEMPENGARUHI TRANSMISI INFEKSI RUMAH
SAKIT .....................................................................................................17
KESIMPULAN..................................................................................................... 19
 PEDOMAN
INFECTION CONTROL RISK
ASSESMENT (ICRA)
PENYELENGGARAAN
MAKANAN

TIM PENCEGAHAN DAN PENGENDALIAN INFEKSI

RUMAH SAKIT UMUM BUNGSU
 BANDUNG

DAFTAR ISI

DAFTAR ISI......................................................................................................... 02
PENDAHULUAN................................................................................................. 03
1.1 LATAR BELAKANG.................................................................................... 03
1.2 TUJUAN........................................................................................................ 03
1.3 RUANG LINGKUP....................................................................................... 03
TATA LAKSANA PENYELENGGARAAN MAKANAN................................. 04
2.1 DEFINISI PENYELENGGARAAN MAKANAN........................................ 04
2.2 KEGIATAN PENYELENGGARAAN MAKANAN.................................... 04
PERAN TIM PPI DALAM PENCEGAHAN PENULARAN INFEKSI MELALUI
MAKANAN DI INSTALASI GIZI...................................................................... 07
PENUTUP............................................................................................................. 09
 PEDOMAN
INFECTION CONTROL RISK
ASSESMENT (ICRA)
PEMBUANGAN LIMBAH

TIM PENCEGAHAN DAN PENGENDALIAN INFEKSI

RUMAH SAKIT UMUM BUNGSU
 BANDUNG
DAFTAR ISI

DAFTAR ISI......................................................................................................... 02
PENDAHULUAN................................................................................................. 03
1.1 LATAR BELAKANG.................................................................................... 03
1.2 TUJUAN........................................................................................................ 03
1.3 RUANG LINGKUP....................................................................................... 03
KONSEP DASAR PENGELOLAAN LIMBAH.................................................. 04
2.1 DEFINISI ...................................................................................................... 04
2.2 JENIS LIMBAH............................................................................................. 05
2.3 PROSEDUR PENANGANAN LIMBAH...................................................... 05
2.3.1 PENANGANAN LIMBAH BENDA TAJAM................................... 07
2.3.2 PENANGANAN LIMBAH TERKONTAMINASI........................... 07
2.3.3 PENANGANAN LIMBAH BERBAHAYA...................................... 08
PERAN PPI DALAM MENJALANKAN ICRA PENGELOLAAN LIMBAH... 09
PENUTUP ............................................................................................................ 11