Lesson 2: Infection Control, Safety, Fist Aid, and Personal Wellness Flashcards

1
Q

Microorganism invades the body, multiplies, and causes injury or disease.

A

Infection

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2
Q

Disease-causing microbe which could be classified as bacteria, fungi, protozoa, or virus.

A

Pathogen

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3
Q

Can spread from person to person

A

Communicable infection

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4
Q

Usually cause by infected personnel, patients, visitors, food, drug, or equipment while patient is in the hospital or other healthcare facilities

A

Nosocomial and Healthcare-Associated Infections (HIAs)

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5
Q

Pathogenic microbe such as virus, bacteria, fungus, protozoa, and rickettsia

A

Infections (causative) agent

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6
Q

Source of the agent of infection or place where the microbe could grow, survive, and multiply

A

Reservoir

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7
Q

A way where an infectious agent can leave the host

A

Exit pathway

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8
Q

Airborne, direct (touching or kissing) or indirect contact (contaminated objects), droplets (coughing or sneezing), vector (insect, anthropod, or animal), and vehicle (food, water, or drugs)

A

Means of transmission

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9
Q

The way an infectious agent enters a host, which includes body orifices, mucous membranes, and breaks in the skin

A

Entry pathway

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10
Q

Someone who is prone to infection, especially the elderly, newborn babies, patients who are immune-suppressed or unvaccinated, and those suffering from acute or chronic illness

A

Susceptible host

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11
Q

Four Main Functions of Infection-Control Program

A

To protect patients, employees, and visitors from infection
To screen employees for infectious diseases and to require immunization when needed
To provide evaluation and treatment to health workers who have been exposed to infections while performing their duty
To monitor employees and patients who are at risk of infection and t collect data from patients and health workers who have been exposed to such danger

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12
Q

Infection-Control Procedures

A

proper hand hygiene
Using of alcohol-based antiseptic hand cleaners
Personal Protective Equipment (PPE) is clean, properly donned and removed.

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13
Q

Effective way to prevent infections that can be transmitted from the patient to healthcare personnel during procedures

A

Hand Hygiene

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14
Q

Routine Hand Washing

A

Uses plain soap and water
Hands are visibly dirty
After known exposures to Clostridium difficile, Bacillus anthracis; and infectious diarrhea during norovirus outbreaks
Before eating
After using restroom

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15
Q

Hand Antisepsis

A

An antimicrobial soap or alcohol-based hand sanitizer to remove transient microorganisms
Alcohol-based hand sanitizer is preferred when hands are not visibly dirty
Put the sanitizer on hands, rub the hands together for about 20 seconds or until it feels dry.

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16
Q

Steps in Performing the Routine Hand-Washing Technique

A
  1. Stand a few inches from the sink to avoid contamination.
  2. Turn on the faucet and place hands under the running water.
  3. Use soap and work up lather to ensure that hand surfaces are reached.
  4. Scrub for at least 15 seconds. Make sure to scrub all surfaces especially between the fingers and knuckles.
  5. Apply a little friction rub hands together for at least 15 seconds.
  6. Rinse the hands from wrist to fingers using a downward motion.
  7. Dry hands using a clean paper towel.
  8. Use the paper towel to close the faucet, except when the letter is foot or motion activated.
17
Q

includes gloves, gowns, lab coaters, masks, face shields, goggles, and respirators

A

Personal Protective Equipment (PPE)

18
Q

most common pathogens include, hepatitis B (HBV), hepatitis C (HCV) and Human Immunodeficiency Virus (HIV).

A

BLOOD-BORNE PATHOGENS (BBP)

19
Q

refers to any material that could be harmful to health

20
Q

is used to prevent and protect clinical laboratories from harmful incidents caused by laboratory specimen that are potentially biohazard

21
Q

from splashes and aerosols during centrifuge and aliquot; patients with airborne diseases

22
Q

did not sanitize hands before handling food

23
Q

contamination through breaks or cuts in the skin

A

Non-intact skin

24
Q

exposure through the skin due to injuries from needlesticks and other sharp objects

A

Percutaneous

25
Q

infection through mucous membranes of the mouth and nose and the conjunctiva of the eyes

A

Permucosal

26
Q

potential hazard in the workplace when dealing with electrical equipment

A

Electric Shock

27
Q

ordinary combustible materials such as wood or paper which requires water or water-based solutions to extinguish.

A

Class A Fire

28
Q

flammable liquids and vapors such as paint, oil, grease, and gasoline which requires blocking oxygen to snuff out

A

Class B Fire

29
Q

electrical equipment that requires the use of non-conducting agents to extinguish

A

Class C Fire

30
Q

sodium, potassium, magnesium, and lithium which are combustible and reactive metals that needs powder agents or sand to put out

A

Class D Fire

31
Q

cooking oil, grease or fats with high temperature which requires agents that prevent splashing, cooling, and smothering the fire

A

Class K Fire

32
Q

can be encountered when collecting specimen from patients injected with radioactive dyes or collecting specimen from the nuclear medicine department

33
Q

is a condition when there is not enough blood that circulates back to the heart, inadequate supply of oxygen in the body

34
Q

a procedure done during emergency cases such as when a person is in cardiac arrest

A

CARDIOPULMONARY RESUSCITATION (CPR)

35
Q

First-aid Procedures

A

(1) keep the airway open
(2) call for medical assistance
(3) keep the patient lying down
(4) control any bleeding or other cause of shock
(5) keep the patient warm

36
Q

Personal hygiene, proper nutrition, enough sleep, proper posture

A

Personal Wellness