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0 <br /> FACILITIES USING REUSABLE EQUIPMENT AND DEAMINATION AND STERILIZATION PROCEDURES <br /> Biological indicators monitoring test results shall be recorded in a log that shall be kept on site, <br /> located in sterilization room for minimum of 3 years after the date of the results. <br /> Describe the procedure conducted when a spore test has failed. <br /> All items that were sterilized after spore test failed will be pulled from procedure area. <br /> Autoclave will be inspected for issues and any required repair or maintance will be <br /> addressed. A small load of items will be ran with new spore test and class V integrator to <br /> ensure that it has been returned to proper working order. <br /> Each sterilization load shall: <br /> A) Be monitored with mechanical indicators for time, temperature and pressure <br /> B) Include a Class V intgg ator <br /> C) Each sterilization pack shall have an indicator <br /> A written log of each sterilization cycle shall be maintained for 3 years and shall include all of <br /> the following information: <br /> a. The date of the load. <br /> b. A list of the contents of the load. <br /> c. The exposure time and temperature. <br /> d. The results of the Class V integrator. <br /> e. For cycles where the results of the biological indicator (spore test) monitoring are <br /> positive, how the items were cleaned, and proof of a negative test before reuse. <br /> The current log will be kept in the following location: In the sterilization room. <br /> Older logs will be kept for three years in the following location: In employee storage area. <br /> Describe how you load your sterilizer/tray and where you place your Class V integrator in each <br /> load: <br /> Packaged items will be loosely placed together on tray so that items are stacked on their sides <br /> with ower facing clear plastic area of each bag. Class V Indicator will be packaged and placed <br /> in the front of the tray prior to running cycle. <br /> Sterilized items are left in this location to fully dry for this length of time: 30 minutes <br /> Page 13 of 1 <br />