Unit 3 Workplace Skills Flashcards

1
Q

microorganisms that cannot live in the presence of oxygen

A

anaerobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
2
Q

conditions for growth that most microorganisms like

A

warmth darkness moisture source of food

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
3
Q

single celled organisms that multiply rapidly; classified by shape and arrangement

A

bacterian

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
4
Q

non-living microscopic particles that attack healthy cells within living things.

A

viruses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

inject their own DNA structure into healthy cells where new ones will grow

A

viruses

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
6
Q

low form of plant life; grows in groups or colonies on other organisms

A

fungi

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

a microorganism that is living without causing harm

A

nonpathogenic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

a lot of microorganisms live in harmony with the human body. others can infect the body and cause disease

A

pathogens

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
9
Q

an organism from which another microorganism takes its nourishment; either lives on or within the organism

A

host

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
10
Q

harbors or hosts a microorganism without self injury

A

carrier

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

microorganisms that usually live in a certain location of the body

A

normal flora

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

dot slit star

A

urinary -sterile reproductive- non sterile digestive-non sterile

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

microorganisms that live in the presence of oxygen

A

aerobic

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

two ways that pathogens cause disease

A

poisons (toxins)

allergic reaction

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

state of disease caused by the presence of pathogenic organisms in the body

A

infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

most common infection in the world

A

URI (upper respiratory infection)

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

for microorganisms to cause disease, several factors must be present. the is called the

A

the infectious process

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
18
Q

the infectious process, or

A

chain of infection

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
19
Q

the chain begins with the

A

pathogenic organism

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

the pathogenic organism, or ________, causes infection such as bacteria, viruses, fungi, and parasites.

A

infectious agent

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

the second link is an environment where the pathogen can survive

A

reservoir

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
22
Q

the third link is how the microorganism leaves the reservoir

A

means of escape

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

the fourth link is how the microorganism moves from place to place (airborne, contaminated food, direct contact)

A

mode of transmission

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

the fifth link is how the microorganism enters the host (break in the skin, respiratory tract)

A

mode of entry

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
Q

the last link is the condition of the new host

A

hosts susceptibility

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
26
Q

time for infection to develop once the microorganism has enetered the host

A

incubation period

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
27
Q

time during which the infection may be transferred to another

A

period of communicability

28
Q

one _____ link(s) in the chain is/are missing, it interrupts the proccess, and no infection will occur

A

one

29
Q

occurs when there is physical contact between an infected person and a susceptible person

A

direct contact

30
Q

occurs when there is no direct human-to-human contact

contact from contaminated surfaces or objects

A

indirect contact

31
Q

microorganisms that are carried in the air

they hang in the air like invisible smoke

they can travel on air currents over considerable distances

A

airborne

32
Q

secretions are most commonly passed through coughing or sneezing; this is the way the flu and many other viruses are spread

can only travel short distances

A

droplet

33
Q

droplets land on toys, hands, table, mats, or other serfaces, where they sometimes remain infectious for hours. these surfaces are called

A

fomites

34
Q

microorganisms also enter the body trhough water, contaminated food, dirty hands and from other contaminated objects with an ___ ____

A

oral route

35
Q

the organisms may be picked up from contaminated areas by ____ and _____ and be carried to water, food, and people

A

insects and pests

36
Q

HAI stands for

A

healthcare acquired infections

37
Q

HAI or ______

A

nosocomial

38
Q

Absence of disease- producing microorganisms or pathogens–free from infection

A

Asepsis

39
Q

when pathogenic organisms enter a body–a State of infection

A

Sepsis

40
Q

any object or area that may contain pathogens

A

contaminated

41
Q

free from pathogenic organisms including spores & viruses

A

sterile

42
Q

a resistant cell, usually possessing a thick wall enabling the cell to withstand unfavorable conditions

difficult to destroy

A

spore

43
Q

a major way to break the chain of infection is to use __________ techniques

A

aseptic

44
Q

_________ _______ are directed toward maintaining cleanliness and eliminating or preventing contamination

A

aseptic techniques

45
Q

common aseptic techniques include the using ______/universal precautions developed by the cdc

A

standard

46
Q

removes infectious organisms before they can enter the body or be transferred

A

handwashing

47
Q

the most effective way to prevent the spread of infection

A

handwashing

48
Q

rings, long, artificial nails, acrylics, gels, overlays or chipped nail polish provide hiding places for ____

A

pathogens

49
Q

long hair, not tied back, can easily ____ a work surface

A

contaminate

50
Q

PPE (___ ____ ____) are barriers you can wear

they include: (4

A

personal protective equipment

gloves, eye wear and mask, hair and shoe covers, gown/apron

51
Q

wear ____ as a barrier when handling blood and other body fluids or with *direct patient contact*

A

gloves

52
Q

when working with patients that have airborne/droplet infections or doing tasks that include the potential for splattering of substances wear

A

mask and eye protection

53
Q

when the chance of soiling or contamination is present wear

A

hair and shoe coverings

54
Q

when the soiling of your clothes is likely use a

A

gown or apron

55
Q

dispose of sharps in a

A

sharps container with the biohazard symbol

56
Q

the biohazard label or a red bag signifies that items inside pose an

A

exposure risk

57
Q

the highest level of infection control is

A

sterilization

58
Q

common method of sterilization

A

autoclaves

59
Q

when cleaning surfaces other than skin use

A

bacteriosides, disinfectant

60
Q

safe to use on living tissues, not caustic

A

antiseptic, bacteriostatic

agent

61
Q

OSHA stands for

A

occupational safety and health administration

62
Q

OSHA is a federal agency responsible for ensuring the safety of workers throough the enforcement of

A

safety and health legislation

63
Q

CDC stands for and is located in

A

center for disease control and prevention and is in atlanta geogia

64
Q

if you or your patient has been exposed to a biohazard you will need to complete an

A

incident report or exposure reports

65
Q
A