Hygiene, Sanitation and Infection Control
Core concepts
Distinguish cleaning (removing soil), sanitation/disinfection (reducing or destroying pathogens on surfaces), and sterilisation (destroying all microorganisms including spores). Know the chain of infection: infectious agent, reservoir, portal of exit, mode of transmission, portal of entry, susceptible host - and that breaking any link prevents transmission. Understand standard precautions: hand hygiene before and after every client, PPE, safe handling of sharps, and safe waste disposal. Know the difference between single-use and reusable items and the correct reprocessing of each. Understand cross-contamination and how to prevent it through clean/dirty zoning and tool segregation.
Traps in questions
- Calling a surface wipe "sterilisation" - it is disinfection at best.
- Forgetting hand hygiene before gloving and after glove removal.
- Assuming gloves replace handwashing - they do not.
- Reusing single-use items such as disposable spatulas or needles.
- Neglecting high-touch surfaces (bottles, lamps, trolleys) between clients.
Worked example / rule of thumb
After a facial, the esthetician removes gloves, performs hand hygiene, then cleans and disinfects the trolley and implements. Rule of thumb: clean before you disinfect - disinfectant cannot penetrate soil, so cleaning always comes first.
Key terms to recognise
Chain of infection, standard precautions, cross-contamination, autoclave, single-use, high-touch surfaces, PPE sequence, hand hygiene moments.