SURG 1060 - Orientation to Central Processing Distribution Technician

Credit Hours: 4.00

Objectives:

1. List the function, role and responsibilities of the central processing distribution technician.
2. Participate in team player concepts.

Outcome 2:
Upon completion of this course, students will be able to identify career opportunities for Central Processing Distribution Technicians (CPDT).

Objectives:

1. Discuss career opportunities Certified Registered Central Service Technicians (CRCST).
2. Identify advantages of membership and certification through the International Association of Healthcare Central Service Material Management (IAHCSMM).

Outcome 3:
Upon completion of this course, students will be able to discuss safety and legal aspects involved in the care of patients in the health care system.

Objectives:

1. Review basic policies and procedures of central service departments.
2. Discuss the importance of the control of contamination and the environment.
3. Identify elements of risk management.
4. Discuss the importance of following directions.
5. Discuss methods of handling infections wastes and potential hazardous sources.

Outcome 4:
Upon completion of this course, students will be able to comprehend aseptic technique, theories and practices of the central service department.

Objectives:

1. Recognize the prevalence of microorganisms and how they affect practices in the Central Services Department.
2. Describe the purpose of the design and workflow of the central service department.
3. Discuss aseptic technique and methods of sterilization.
4. Discuss the biologic testing for various methods of sterilization.

Outcome 5:
Upon completion of this course, students will be able to review basic microbiology, human anatomy and physiology.

Objectives:

1. Review the basics of human anatomy and physiology.
2. Define and discuss terms related to microbiology and infection control.

Outcome 6:
Upon completion of this course, students will be able to evaluate infection control, decontamination, and terminal sterilization.

Objectives:

1. Define and discuss terms related to microbiology and infection control.
2. Discuss and evaluate methods of decontamination.
3. List and discuss the process and methods of sterilization.
4. Discuss the advantages and disadvantages of various methods of sterilization
5. Identify a procedure for cleaning, inspecting and replacing surgical instruments.

Outcome 7:
Upon completion of this course, students will be able to design a plan of action for preparation and packaging for sterilization.

Objectives:

1. Accurately perform instrument tray assembly.
2. Identify common instrumentation.
3. Discuss the purpose of internal and external indicators.
4. Demonstrate wrapping techniques for sterilization.
5. Identify various packaging materials.
6. Discuss preparation and precautions for various methods of sterilization.
7. Design a plan of action to sterilize instruments.

Outcome 8:
Upon completion of this course, students will be able to analyze sterile storage, distribution and inventory control.

Objectives:

1. Demonstrate proper technique in rotating, storing, handling and distribution and inventory control.

Outcome 9:
Upon completion of this course, students will demonstrate knowledge of uses of computerized information technology systems.

Objectives:

1. Discuss the value of computerized information systems.

• Communication: The graduate can communicate effectively for the intended purpose and audience.
• Critical Thinking: The graduate can make informed decisions after analyzing information or evidence related to the issue.
• Global Literacy: The graduate can analyze human behavior or experiences through cultural, social, political, or economic perspectives.
• Information Literacy: The graduate can responsibly use information gathered from a variety of formats in order to complete a task.
• Quantitative Reasoning: The graduate can apply quantitative methods or evidence to solve problems or make judgments.
• Scientific Literacy: The graduate can produce or interpret scientific information presented in a variety of formats.

Unit II. Human Anatomy and Physiology
Anatomy and physiology relates to the work performed in the sterile processing department
Anatomy, physiology, and function of the body systems

Unit III. Microbiology and Infection Control
Pathogenic microorganisms
Characteristics, classifications and descriptions of bacteria
Organisms causing the majority of hospital acquired infections
Hand washing in controlling infections
Modes of bacterial are transmission

Unit IV. Decontamination
Workflow in decontamination
Personal protective equipment (PPE) and impervious attire
Ultrasonic machines and washer decontaminator
Standard precautions
Disinfectants and antiseptics
Cleaning and processing specialized instruments and equipment

Unit V. Instrumentation
Categories names and uses of surgical instruments
Types of finishes and materials used to make instruments
Parts of an instrument
Instrument inspection and testing for malfunctions

Unit VI. Preparation and Packaging for Sterilization
Prepackaging inspection of instruments
Preparation and packaging of instruments for sterilization
Instrument tray count sheet
Principles of packaging and w rapping techniques
Integrity of sterile packaging
Types of packaging materials

Unit VII. Sterilization
Principles, concepts and methods of sterilization
Principles, concepts and methods of disinfection
Methods of sterilization
Handling of sterile supplies
Lot control and traceability
Care and maintenance of sterilizers

Unit VIII. Sterile Storage
Labeling, stock arrangement, rotation, and shelf life
Sources of contamination of sterile supplies
Discuss maintaining product sterility
Handling and inspection of sterile sup plies

Unit IX. Distribution
Monitoring and measuring inventory control and performance

Unit X. Information Technology
Impact of computers and information systems on the management and operation of Material Management and Central Service
Functions and capabilities of computers and information systems
Analyze the uses of computerized information systems compared to manual systems and how they impact productivity, efficiency and overall management of operations