Lesson 2: Infection Control, Safety, Fist Aid, and Personal Wellness Flashcards
(36 cards)
Microorganism invades the body, multiplies, and causes injury or disease.
Infection
Disease-causing microbe which could be classified as bacteria, fungi, protozoa, or virus.
Pathogen
Can spread from person to person
Communicable infection
Usually cause by infected personnel, patients, visitors, food, drug, or equipment while patient is in the hospital or other healthcare facilities
Nosocomial and Healthcare-Associated Infections (HIAs)
Pathogenic microbe such as virus, bacteria, fungus, protozoa, and rickettsia
Infections (causative) agent
Source of the agent of infection or place where the microbe could grow, survive, and multiply
Reservoir
A way where an infectious agent can leave the host
Exit pathway
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)
Means of transmission
The way an infectious agent enters a host, which includes body orifices, mucous membranes, and breaks in the skin
Entry pathway
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
Susceptible host
Four Main Functions of Infection-Control Program
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
Infection-Control Procedures
proper hand hygiene
Using of alcohol-based antiseptic hand cleaners
Personal Protective Equipment (PPE) is clean, properly donned and removed.
Effective way to prevent infections that can be transmitted from the patient to healthcare personnel during procedures
Hand Hygiene
Routine Hand Washing
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
Hand Antisepsis
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.
Steps in Performing the Routine Hand-Washing Technique
- Stand a few inches from the sink to avoid contamination.
- Turn on the faucet and place hands under the running water.
- Use soap and work up lather to ensure that hand surfaces are reached.
- Scrub for at least 15 seconds. Make sure to scrub all surfaces especially between the fingers and knuckles.
- Apply a little friction rub hands together for at least 15 seconds.
- Rinse the hands from wrist to fingers using a downward motion.
- Dry hands using a clean paper towel.
- Use the paper towel to close the faucet, except when the letter is foot or motion activated.
includes gloves, gowns, lab coaters, masks, face shields, goggles, and respirators
Personal Protective Equipment (PPE)
most common pathogens include, hepatitis B (HBV), hepatitis C (HCV) and Human Immunodeficiency Virus (HIV).
BLOOD-BORNE PATHOGENS (BBP)
refers to any material that could be harmful to health
Biohazard
is used to prevent and protect clinical laboratories from harmful incidents caused by laboratory specimen that are potentially biohazard
Biosafety
from splashes and aerosols during centrifuge and aliquot; patients with airborne diseases
Airborne
did not sanitize hands before handling food
Ingestion
contamination through breaks or cuts in the skin
Non-intact skin
exposure through the skin due to injuries from needlesticks and other sharp objects
Percutaneous
