Infection prevention and control: Guideline for speech pathologists, Version 1,2020.
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Standard Method and Considerations (+ Hand Hygiene and Required PPE) • Clean (process, products, hottest rinse cycle) and store equipment as per the manufacturer’s requirements and relevant organisation protocols/local procedures • Clean with detergent (soap) and warm to hot water ( 54°C-60°C) before sanitising 83 ; rubber gloves will be required at this temperature • Dry using disposable cloth /paper towel/tissue • Disinfect and sanitise by heat in a dishwasher using cleaning and rinsing cycle (>80°C) 69 • Domestic dishwasher – temperature- activated sanitising cycle (>65.6°C) or inlet water (>68°C) if there is no sanitising cycle or time-controlled sanitising cycle with forced airflow drying 83 • Use clients or single-use/disposable items where possible (e.g. cups, spoons). • Ask client to perform hand hygiene before handling • Clean (process, products, hottest rinse cycle) and store equipment as per the manufacturer’s requirements and relevant organisation protocols/local procedures • Clean wit detergent (soap) and warm to hot water ( 54°C-60°C) before sanitising83; rubber gloves will be required at this temperature • Dry using disposable cloth /paper towel/tissue • Disinfect and sanitise by heat in a i sher using cleani g and rinsing cycle (>80°C)69 ti ishwasher – temperature- activated sanitising cycle (>65.6°C) or inlet water (>68°C) if there is no sanitising cycle or time-controlled sanitising cycle with forced airflow drying83 • Use clients or single-use/disposable items where possible (e.g., cups, spoons).
Cleaning
Element
Precaution
Frequency*
Feeding utensils, mealtime equipment, speciality teats/bottles
Standard Contact Droplet Airborne
Clean after each client Clean after each client Clean after each client
Clean after each client *Always clean items when visibly soiled and after every known or suspected contamination.
72
65
Infection Prevention and Control - Guideline for Speech Pathologists | Version 1, 2020
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