Clean Hands Save Lives (2nd September 2008)
This alert provides guidance on best practice in hand hygiene at the point of care, to contribute to reducing healthcare associated infection (HCAI) in the NHS. It is based on the first hand hygiene alert issued four years ago with updated information on the point of care message, risk management and product procurement. The NPSA has issued the revised alert to give greater prominence to managing HCAI through better hand hygiene. The alert will be evaluated from April 2009.
Alert
Supporting information
10 key characteristics of good nutritional care in hospitals (11th September 2008)
The National Patient Safety Agency (NPSA) is launching the next four in a series of ten factsheets for all healthcare staff and care caterers to support the 10 key characteristics of good nutritional care. These factsheets have been produced by the NPSA in conjunction with the Royal College of Nursing, the Hospital Caterers Association, the National Association of Care Catering, BAPEN (British Association for Parenteral and Enteral Nutrition) and key stakeholders from the private sector, to improve the nutritional screening of patients and service users when they enter a care setting. This ensures people have access to food and beverages whenever they need them and improves nutritional planning for all patients.
Factsheets
This alert provides guidance on best practice in hand hygiene at the point of care, to contribute to reducing healthcare associated infection (HCAI) in the NHS. It is based on the first hand hygiene alert issued four years ago with updated information on the point of care message, risk management and product procurement. The NPSA has issued the revised alert to give greater prominence to managing HCAI through better hand hygiene. The alert will be evaluated from April 2009.
Alert
Supporting information
10 key characteristics of good nutritional care in hospitals (11th September 2008)
The National Patient Safety Agency (NPSA) is launching the next four in a series of ten factsheets for all healthcare staff and care caterers to support the 10 key characteristics of good nutritional care. These factsheets have been produced by the NPSA in conjunction with the Royal College of Nursing, the Hospital Caterers Association, the National Association of Care Catering, BAPEN (British Association for Parenteral and Enteral Nutrition) and key stakeholders from the private sector, to improve the nutritional screening of patients and service users when they enter a care setting. This ensures people have access to food and beverages whenever they need them and improves nutritional planning for all patients.
Factsheets
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