The use of disinfectants in both instrument reprocessing and sanitizing food service dishware is critical in the infection prevention process. We’ve discussed the importance of ensuring the correct concentration of chemicals, but do you know if your disinfectant has a required temperature range for it to be effective? We have had observations where staff are reprocessing instruments with disinfectants that have specific temperature ranges, or sometimes a minimum required temperature, without having a means to validate the temperature – specifically, without the use of thermometers. One specific example was in Endoscopy, where the staff used a scope flush system that automated the initial decontamination process before placing it into an automated washer. However, the staff member indicated that they sometimes have to perform this process manually. Our consultant noticed a temperature probe in the sink used with the scope flush system; however, the staff member indicated that they did not use the thermometer during manual procedures. A review of the disinfectant revealed it had an operating temperature range of 68 – 95 degrees Fahrenheit. Staff were not monitoring the temperature during manual reprocessing.
Ensure your staff are aware of the operating temperature for disinfectants listed in the instructions for use and are validating that they are using these chemicals at the appropriate temperature. Validation may require the use of thermometers. Ensure that the thermometers are calibrated per their instructions for use. Leaders should ensure they include a review for required disinfectant temperatures in their rounding.
Please contact us for questions or more information at 704-573-4535 or info@courtemanche-assocs.com.
Courtemanche & Associates specializes in Healthcare Accreditation and Regulatory Compliance Consulting Services. With over 30 years of being in business and 100+ years of healthcare experience amongst our consulting team, we are ready to assist with your accreditation and regulatory compliance needs.
