Zoonotic Disease Prevention in Veterinary Personnel Flashcards
True/False: We have a casual attitude towards blood, feces, urine, and other body fluids
true
True/False: We have a casual attitude towards zoonotic infectious agents, known and unknown
true
how do we move forward
utilize standard preventive infection control practices to minimize the risk of occupational zoonotic infections from recognized and unrecognized sources
True/False: zoonotic infections in veterinary personnel are primarily related to exposure to blood
False: Zoonotic infections in veterinary personnel are primarily related to bite wounds and exposure to animal feces, infected skin and droplets - not blood
Compendium objectives
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
hand hygiene
hand washing preferred in veterinary settings because hands are routinely contaminated with organic material
True/False: using soap and water or alcohol-based products, is the single most important measure to reduce the risk of disease transmission
true
wash hands…
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
True/False: using either plain or antimicrobial soap is ok
true
Liquid soap dispensers should be completely emptied (not topped off), before cleaning and refilling
True/False: alcohol based hand rubs are more effective than hand washing against protozoan infections and non-enveloped viruses
false
alcohol based hand rubs
Disinfect immediately
Effective when hands are not visibly soiled
Highly effective against bacteria
moist wipes
when running water is not available
followed by alcohol based hand rubs
not as effective on own
true/false: glove are a substitute for hand washing
false
aerosols
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
when should you use mask/face shield with gloves
during procedures that are likely to generate splashes or sprays of blood, body fluids, or exudates
- Dentistry
- Abscesses
- Suctioning, lavage
- OB
- Necropsy
true/ false: high concentrations of zoonotic agents can be found in birthing fluids
true
most common needle stick injury
Inadvertent injection of a vaccine
most commonly reported accident/injury
Cat bites, dog bites and needle sticks
preventing needle stick injuries
Needles should never be removed from the syringe by hand
Needle caps should never be removed by mouth
true/ false: Small animal veterinarians who always recapped needles were more likely to have sustained a needle stick
true
true/false: surfaces must be cleaned before disinfected
true
environmental controls
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
chemical preservatives
polyphosphates
nitrates/nitrites
true/false: labeling does not need to include chemical additives
false
purpose of residue/microbiological monitoring
quality control, confirm sanitation, and check for adulterants in meat
monitoring programs include
culture
test for antibiotic residue
test for pesticides
confirm identity of meats in mixed products
HACCP
hazard Analysis and Critical Control Points
what is HACCP
system for preventing contamination of food during processing
true/false: HACCP is only manditory for meats
false: manditory for meats, seafood, and juice processing facilities
7 steps of HACCP
- Analyze hazards.
- Identify critical control points.
- Establish preventive measures with critical limits for each control point.
- Establish procedures to monitor the critical
control points. - Establish corrective actions to be taken.
- Establish procedures to verify that the system is working.
- Establish effective record keeping to document the HACCP system.
Step 1: Analyze Hazards
Identify common, reasonably likely hazards that might affect food and where they may enter the food chain.
Step 2: Identify Critical Control Points
Identify critical points in the process where
the potential hazard can be controlled (CCPs)
Step 3: Establish preventive measures with
critical limits for each control point
Preventive measure need to be something that can be measured
– Examples: cooking, refrigeration: Time, temperature
Step 4: Establish procedures to monitor the
critical control points.
Monitor the conditions at the CCP’s to ensure that they stay within the critical limits
Step 5: Establish Corrective Actions
What will you do in case of failure at the CCP?
Step 6: Verify the System is Working
Procedures for routine oversight and final
product testing confirm that the whole system is meeting the goal of hazard reduction
Step 7: Keep Records
Record keeping is the cornerstone of HACCP when it comes to inspection time!
