Zoonotic Disease Prevention in Veterinary Personnel Flashcards Preview

RUSVM Epidemiology > Zoonotic Disease Prevention in Veterinary Personnel > Flashcards

Flashcards in Zoonotic Disease Prevention in Veterinary Personnel Deck (37)
1

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

true

2

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

true

3

how do we move forward

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

4

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

5

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

6

hand hygiene

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

7

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

true

8

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

9

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

10

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

false

11

alcohol based hand rubs

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

12

moist wipes

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

13

true/false: glove are a substitute for hand washing

false

14

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

15

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

16

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

true

17

most common needle stick injury

Inadvertent injection of a vaccine

18

most commonly reported accident/injury

Cat bites, dog bites and needle sticks

19

preventing needle stick injuries

Needles should never be removed from the syringe by hand
Needle caps should never be removed by mouth

20

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

true

21

true/false: surfaces must be cleaned before disinfected

true

22

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

23

chemical preservatives

polyphosphates
nitrates/nitrites

24

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

false

25

purpose of residue/microbiological monitoring

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

26

monitoring programs include

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

27

HACCP

hazard Analysis and Critical Control Points

28

what is HACCP

system for preventing contamination of food during processing

29

true/false: HACCP is only manditory for meats

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

30

7 steps of HACCP

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.

31

Step 1: Analyze Hazards

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

32

Step 2: Identify Critical Control Points

Identify critical points in the process where
the potential hazard can be controlled (CCPs)

33

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

34

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

35

Step 5: Establish Corrective Actions

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

36

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

37

Step 7: Keep Records

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