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Nutrition and daily life

Hygiene in hospital: you, your family and staff

Hospital staff do a lot to prevent infection, but patients and families play a big part too. This section explains which hygiene rules matter on the ward.

Last updated: ~1 min read
A dispenser by the room door.
Figure 1.Hand rub at the door.

01Short answer

Everyone washes their hands or uses hand rub when entering and leaving the room; asking staff to do so is normal. Sick visitors (colds, fever, diarrhoea) should stay away. Follow your team's rules on masks and other protection. Shower or wash daily and look after your teeth and mouth. Only staff should handle a central venous catheter; tell them if the dressing gets wet or the skin reddens. Check the ward's rules before bringing flowers, plants or soil. Follow the rules on food from home.

02Simple explanation

Everyone washes hands.

Sick visitors stay away.

Daily hygiene.

Catheter: staff only.

03Scientific explanation

WHO: hand hygiene is the key measure against healthcare-associated infections, and involving patients and families improves adherence.

WHO: foodborne illness is more severe in people with weakened immunity; the five keys are keep clean, separate, cook thoroughly, keep food at safe temperatures, and use safe water and raw materials.

04What happens in the body?

The room

Keep the table tidy so it is easy to clean.

Boxes of masks and gloves on a trolley.
Figure 2.Masks and gloves — Hygiene in hospital: you, your family and staff

Personal items

Wipe your phone and tablet regularly.

A tidy bedside table.
Figure 3.A clean table — Hygiene in hospital: you, your family and staff

Neutropenia

When neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.

General rules

This section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.

05Safety: four steps

Check, swap the risky, prepare properly, use in time.

Check — Date and condition.1CheckDate and condition.
Swap — A safe choice.2SwapA safe choice.
Prepare — Clean and thorough.3PrepareClean and thorough.
In time — No delay.4In timeNo delay.
CleanHands and surfaces.
CookGerms die.
ColdGrowth slows.

06Key points at a glance

TopicIn brief
The roomKeep the table tidy so it is easy to clean.
Personal itemsWipe your phone and tablet regularly.
NeutropeniaWhen neutrophils are low, even ordinary germs can cause serious infection, which is why the rules are stricter.
General rulesThis section is part of the general food-safety rules in “Handwashing: the simplest protection” and “Eggs and dairy: safe choices” and “Food safety: four simple rules”.

07Key terms

Central venous catheter
A long tube in a large vein.
Isolation
A separate room to protect against infection.
Foodborne infection
An infection spread through food or water.
Neutropenia
Low neutrophils.

08Key points

  • Hands first.
  • Sick visitors stay away.
  • Protect the catheter.
  • When in doubt, throw it out.
  • Call if you have a fever.

09Frequently asked questions

Can children visit?

If healthy and the ward allows it, usually yes.

Can I bring my own pillow?

A clean one is often fine; ask the staff.

Are these rules for ever?

No. They are usually relaxed as blood counts recover; your team will say.

10Questions for your doctor

Take these questions to your appointment. The ones you save are collected on the “My questions” page and stay on this device only.

  1. Can children visit?

  2. Can I bring my own pillow?

  3. Are these rules for ever?

My questions

12Sources

  1. World Health Organization. Guidelines on Hand Hygiene in Health Care
  2. World Health Organization. Five Keys to Safer Food manual
  3. World Health Organization. Food safety fact sheet
  4. U.S. Food and Drug Administration. Safe Food Handling
  5. National Cancer Institute. Eating Hints: Before, During, and After Cancer Treatment
  6. FoodSafety.gov (U.S. HHS). Cold Food Storage Chart
  7. USDA Food Safety and Inspection Service. Leftovers and Food Safety
  8. USDA Food Safety and Inspection Service. Molds on Food: Are They Dangerous?
  9. USDA Food Safety and Inspection Service. Freezing and Food Safety
  10. U.S. Food and Drug Administration (FDA). Selecting and Serving Produce Safely
Medical disclaimerThis information is for educational purposes only and does not replace medical advice.
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