Zoonotic Disease Prevention in Veterinary Personnel

Question 1

True/False: We have a casual attitude towards blood, feces, urine, and other body fluids

Answer 1

true

Question 2

True/False: We have a casual attitude towards zoonotic infectious agents, known and unknown

Answer 2

true

Question 3

how do we move forward

Answer 3

utilize standard preventive infection control practices to minimize the risk of occupational zoonotic infections from recognized and unrecognized sources

Question 4

True/False: zoonotic infections in veterinary personnel are primarily related to exposure to blood

Answer 4

False: Zoonotic infections in veterinary personnel are primarily related to bite wounds and exposure to animal feces, infected skin and droplets - not blood

Question 5

Compendium objectives

Answer 5

Raise awareness of the scope of zoonotic disease risk in veterinary medicine
Address issues specific to the veterinary profession
Provide practical, science-based guidance
Provide a model infection control plan
Limit focus to prevention of transmission of zoonotic pathogens from animal patients to veterinary personnel in private practice

Question 6

hand hygiene

Answer 6

hand washing preferred in veterinary settings because hands are routinely contaminated with organic material

Question 7

True/False: using soap and water or alcohol-based products, is the single most important measure to reduce the risk of disease transmission

Answer 7

true

Question 8

wash hands…

Answer 8

Before and after each patient encounter
After contact with feces, blood, body fluids, exudates, or articles contaminated by these substances
After cleaning cages or animal care areas
Before eating or drinking; after using the toilet

Question 9

True/False: using either plain or antimicrobial soap is ok

Answer 9

true

Liquid soap dispensers should be completely emptied (not topped off), before cleaning and refilling

Question 10

True/False: alcohol based hand rubs are more effective than hand washing against protozoan infections and non-enveloped viruses

Answer 10

false

Question 11

alcohol based hand rubs

Answer 11

Disinfect immediately
Effective when hands are not visibly soiled
Highly effective against bacteria

Question 12

moist wipes

Answer 12

when running water is not available
followed by alcohol based hand rubs
not as effective on own

Question 13

true/false: glove are a substitute for hand washing

Answer 13

false

Question 14

aerosols

Answer 14

large droplets deposited on the mucous membranes or smaller particles that can be inhaled
risk of infection increases with proximity to the source and duration of exposure

Question 15

when should you use mask/face shield with gloves

Answer 15

during procedures that are likely to generate splashes or sprays of blood, body fluids, or exudates

• Dentistry
• Abscesses
• Suctioning, lavage
• OB
• Necropsy

Question 16

true/ false: high concentrations of zoonotic agents can be found in birthing fluids

Answer 16

true

Question 17

most common needle stick injury

Answer 17

Inadvertent injection of a vaccine

Question 18

most commonly reported accident/injury

Answer 18

Cat bites, dog bites and needle sticks

Question 19

preventing needle stick injuries

Answer 19

Needles should never be removed from the syringe by hand

Needle caps should never be removed by mouth

Question 20

true/ false: Small animal veterinarians who always recapped needles were more likely to have sustained a needle stick

Answer 20

true

Question 21

true/false: surfaces must be cleaned before disinfected

Answer 21

true

Question 22

environmental controls

Answer 22

Designate staff break areas that are separate from animal care areas
Use separate refrigerators
Clean and store dishware for human use away from animal care areas
Use separate storage and transport bins for clean and dirty laundry

Question 23

chemical preservatives

Answer 23

polyphosphates

nitrates/nitrites

Question 24

true/false: labeling does not need to include chemical additives

Answer 24

false

Question 25

purpose of residue/microbiological monitoring

Answer 25

quality control, confirm sanitation, and check for adulterants in meat

Question 26

monitoring programs include

Answer 26

culture
test for antibiotic residue
test for pesticides
confirm identity of meats in mixed products

Question 27

HACCP

Answer 27

hazard Analysis and Critical Control Points

Question 28

what is HACCP

Answer 28

system for preventing contamination of food during processing

Question 29

true/false: HACCP is only manditory for meats

Answer 29

false: manditory for meats, seafood, and juice processing facilities

Question 30

7 steps of HACCP

Answer 30

1. Analyze hazards.
2. Identify critical control points.
3. Establish preventive measures with critical limits for each control point.
4. Establish procedures to monitor the critical
   control points.
5. Establish corrective actions to be taken.
6. Establish procedures to verify that the system is working.
7. Establish effective record keeping to document the HACCP system.

Question 31

Step 1: Analyze Hazards

Answer 31

Identify common, reasonably likely hazards that might affect food and where they may enter the food chain.

Question 32

Step 2: Identify Critical Control Points

Answer 32

Identify critical points in the process where

the potential hazard can be controlled (CCPs)

Question 33

Step 3: Establish preventive measures with

critical limits for each control point

Answer 33

Preventive measure need to be something that can be measured

– Examples: cooking, refrigeration: Time, temperature

Question 34

Step 4: Establish procedures to monitor the

critical control points.

Answer 34

Monitor the conditions at the CCP’s to ensure that they stay within the critical limits

Question 35

Step 5: Establish Corrective Actions

Answer 35

What will you do in case of failure at the CCP?

Question 36

Step 6: Verify the System is Working

Answer 36

Procedures for routine oversight and final

product testing confirm that the whole system is meeting the goal of hazard reduction

Question 37

Step 7: Keep Records

Answer 37

Record keeping is the cornerstone of HACCP when it comes to inspection time!