[Lec] Infection Control

Question 1

A condition that results when a microbe invades the body, multiplies, and causes injury or disease

Answer 1

Infection

Question 2

Involves implementing procedures and policies that prevent infection. Starts with an understanding of the process of infection. Measures to prevent the spread of infection

Answer 2

Infection Control

Question 3

Able to spread from person to person

Answer 3

Communicable infections

Question 4

Infections acquired in hospitals

Answer 4

Nosocomial infection

Question 5

Infection acquired from medical devices

Answer 5

Healthcare-associated infection

Question 6

Ability of microbes to develop resistance to specific antibiotics

Answer 6

Antibiotic-resistant infections

Question 7

Also called causative agent, is the pathogenic microbe responsible for causing an infection

Answer 7

Infectious agent

Question 8

Source of an infectious agent. Place where microbe can survive, grow, or multiply. Includes humans, animals, food, water, soil, and contaminated articles and equipment

Answer 8

Reservoir

Question 9

Way for infectious agent to leave a reservoir host. Ex. Secretions, excretions, exudates, tissue specimens

Answer 9

Exit pathway

Question 10

Method an infectious agent uses to travel from a reservoir to a susceptible individual. Ex. Airborne, contact, droplet, vector, vehicle

Answer 10

Means of transmission

Question 11

Dispersal of infectious agents that can remain infective for long periods of time in particles that are typically less than 5 micrometers in diameter and can be inhaled. Ex sneezing, coughing, talking, producing aerosol

Answer 11

Airborne transmission

Question 12

Most common means of transmitting infection

Answer 12

Contact transmission

Question 13

2 types of contact transmission

Answer 13

1. Direct
2. Indirect

Question 14

Transfer of an infectious agent to the mucous membranes of the mouth, nose, or conjunctiva of the eyes of a susceptible individual via infectious droplets

Answer 14

Droplet transmission

Question 15

Transfer of an infectious agent carried by an insect, arthropod, of animal

Answer 15

Vector transmission

Question 16

Transmission of an infectious agent through contaminated food, water, or drugs

Answer 16

Vehicle transmission

Question 17

Way for an infectious agent to enter a susceptible host

Answer 17

Entry pathway

Question 18

Someone with decreased ability to resist infection

Answer 18

Susceptible host

Question 19

The application of safety precautions taken to ensure the safe handling of biological substances that pose a risk to health

Answer 19

Biosafety

Question 20

Anything harmful or potentially harmful to health. Must be identified with a biohazard symbol

Answer 20

Biohazard

Question 21

Any infectious microorganism present in the blood and other body fluids and tissues

Answer 21

Bloodborne pathogens (BBP)

Question 22

Not just about what one eats; rather, it requires a holistic approach, one that meets the physical, emotional, social, spiritual, and economic needs

Answer 22

Personal wellness

Question 23

Vaccine reco for HBV

Answer 23

3 dose series and serologic evidence of immunity. (1st dose; 2nd dose after 1 month; 3rd dose after 5 months; anti-HBs test 1-2 months after)

Question 24

Vaccine reco for Influenza

Answer 24

One dose annually

Question 25

Vaccine reco for MMR (Measles, mumps, rubella)

Answer 25

2 doses of MMR (1st dose; 2nd dose 28 days later) if no proof of vax to measles or mumps. 1 dose of MMR if no proof of vax to rubella. Recos are same for those born before 1957

Question 26

Vaccine reco for Meningococcal

Answer 26

1 dose for those routinely exposed to isolates of N. Meningitidis

Question 27

Vaccine reco for tdap (Tetanus, diphtheria, pertussis)

Answer 27

1 dose if not previously vax. TD booster every 10 years after 1st dose

Question 28

Vaccine reco for Varicella (chickenpox)

Answer 28

2 doses 4 weeks apart if no proof of vax

Question 29

Class A Fire

Answer 29

Green triangle, Ordinary Combustibles. Such as cloth, wood, rubber, paper, and many plastics. Extinguishers: water, foam, dry chemical

Question 30

Class B Fire

Answer 30

Red square, Flammable Liquids and vapors such as grease, gasoline, oil, and oil-based paints Extinguishers: foam and dry chemical (2)

Question 31

Class C Fire

Answer 31

Blue circle, electrical equipment such as appliances, tools, or other equipment that is plugged into an electricity source Extinguishers: carbon dioxide, dry chemical (2)

Question 32

Class D Fire

Answer 32

Yellow star, combustible metals, reactive, flammable metals Extinguishers: dry powder

Question 33

Class K Fire

Answer 33

Black hexagon, cooking oils, grease or fat such as vegetable oils, animal oils, or fats typically found in commercial kitchens Extinguishers: potassium-based alkaline liquid

Question 34

PASS

Answer 34

Pull pin, aim nozzle, squeeze trigger, sweep nozzle