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[2nd Sem] PMLS 2 Lab/Lec > [Lec] Infection Control > Flashcards

[Lec] Infection Control Flashcards

1
Q

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

A

Infection

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2
Q

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

A

Infection Control

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3
Q

Able to spread from person to person

A

Communicable infections

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4
Q

Infections acquired in hospitals

A

Nosocomial infection

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5
Q

Infection acquired from medical devices

A

Healthcare-associated infection

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6
Q

Ability of microbes to develop resistance to specific antibiotics

A

Antibiotic-resistant infections

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7
Q

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

A

Infectious agent

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8
Q

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

A

Reservoir

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9
Q

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

A

Exit pathway

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10
Q

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

A

Means of transmission

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11
Q

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

A

Airborne transmission

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12
Q

Most common means of transmitting infection

A

Contact transmission

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13
Q

2 types of contact transmission

A
  1. Direct
  2. Indirect
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14
Q

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

A

Droplet transmission

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15
Q

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

A

Vector transmission

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16
Q

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

A

Vehicle transmission

17
Q

Way for an infectious agent to enter a susceptible host

A

Entry pathway

18
Q

Someone with decreased ability to resist infection

A

Susceptible host

19
Q

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

20
Q

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

21
Q

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

A

Bloodborne pathogens (BBP)

22
Q

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

A

Personal wellness

23
Q

Vaccine reco for HBV

A

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)

24
Q

Vaccine reco for Influenza

A

One dose annually

25
Q

Vaccine reco for MMR (Measles, mumps, rubella)

A

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

26
Q

Vaccine reco for Meningococcal

A

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

27
Q

Vaccine reco for tdap (Tetanus, diphtheria, pertussis)

A

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

28
Q

Vaccine reco for Varicella (chickenpox)

A

2 doses 4 weeks apart if no proof of vax

29
Q

Class A Fire

A

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

30
Q

Class B Fire

A

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

31
Q

Class C Fire

A

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

32
Q

Class D Fire

A

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

33
Q

Class K Fire

A

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

34
Q

PASS

A

Pull pin, aim nozzle, squeeze trigger, sweep nozzle

[2nd Sem] PMLS 2 Lab/Lec (3 decks)

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