Practice hand hygiene whenever gloves are _____.
Natural nail tips should be kept less than 1/4 ____ long.
Use of gloves reduces the risk of ____ of health-care workers hands with blood and other body fluids
When using an alcohol-based hand rub hands should be rubbed together, covering all surfaces, until the hands are ____.
Never wear the same pair of gloves for the care of more than ____ patient /resident.
Standard precautions and transmission based precautions are designed to prevent the ____ of infectious microorganisms.
Your patient has vomited; you should don a ___________ and gloves per Standard Precautions.
Cleaning your hands before touching a patient/ resident protects the patient/resident against harmful ____ carried on your hands.
A patient/ resident with influenza would require ____ precautions .
When hands are visibly dirty, wash hands with soap and water for at least ____ seconds.
Hand ____ is the undisputed single most effective infection control measure in prevention of HAI's.
____ nails are not allowed to be worn as they increase the risk to harbor gram-negative pathogens.
Cleaning your hands after touching a patient/ resident and his/her immediate surroundings when leaving the patient/resident's side protects yourself and the health care ____ from harmful germs.
Change gloves during patient resident care if moving from a contaminated body site to a ____ body site.
This type of precaution is applied to all patient/ residents.
These do not replace the need for hand hygiene
Should be trimmed and clean at all times
This level of precautions relates to all aspects of resident care
These precautions include gowns, gloves, masks, sometimes eyewear
PPE to remove first
The pathogen against which alcohol hand sanitizer is ineffective
The number one intervention to break the chain of infection
You should wash your hands for at least this many seconds
Hepatitis B & C and HIV are spread by this
Extremely small drops of liquid, such as occurs with a sneeze. Can carry infectious organisms
The separation of infected persons from others
Type of disease which can be carried on very small droplets or dust particles that float in the air (Chickenpox, measles, TB)
Type of precaution to use for pathogens can be transferred by direct contact (hand or skin-to-skin) or indirect contact (touching surfaces or items in room)
Residents with _________ are more likely to get UTI
You should perform hand ____________ between care of every resident
_______ care at least twice a day reduces the risk of a resident developing pneumonia
The name of the virus that causes respiratory infections typically between the months of October and April. Have you taken the vaccine against it this year?
After washing hands, turn off the faucet with a _________ paper towel.
Wash your hands immediately after removing ___________
What is a common bacteria that is antibiotic resistant?
Hands must be ___________ if they are visibly soiled, or if there has been contact with blood or body fluids
Most health-care-associated infections are transmitted to patients by _________
The overuse and misuse of antibiotics causes antibiotic _________________.
Who is responsible for cleanliness within the workplace?
____________ is your body’s first line of defense against infection
Be sure reusable equipment is ____________ before you use it on another patient
Never ______ needles after use.
A Foodborne________, commonly referred to as food "poisoning" is a disease carried to people by food or water.
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food.
___________ or other microorganisms that have contaminated food cause most food borne illness.
The temperature ________________ is between 41 degrees F to 140 degrees F.
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person.
_________ are another potential source of contamination
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________
The temperature danger zone is between _____ degrees to 140 Degrees
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures
One of the most common causes of foodborne illness is ______ contamination, the transfer of bacteria from hand to hand, food to food, or equipment to food.
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C)
______________ method may be less reliable than the ice-point method because of variation due to high altitude
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods.
Bacteria may pass from ___________ to food when the equipment that has touched food has not been properly cleaned and sanitized before being used to prepare another food
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety
The 3 main________ illnesses are Biological, Physical and Chemical
The harmful microorganisms called ___________ can come from a variety of sources
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas.
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing.
____________ facilities and equipment may spread harmful organisms to people of food
___________ microorganisms may contaminate food during preparation and serving
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination
Most important defense against the spread of infection.
When moving from dirty to _____ hand hygiene must be performed
Urine testing should only be done when there are 3 of these without catheter, 2 with catheter
Linen, clothing, and food must be ____ when traveling through the halls.
_____ should be encouraged to wash their hands before meals, after toileting, after blowing nose, etc.
Staff with ____ must be off work for 24 hours after last episode.
Staff with stomach symptoms must be off work for 48 ____ after last episode
When serving food, edges of plates, rims of cups/bowls, ends of silverware must not be _____.
Linen should not be ___ against uniform.
Residents with stomach symptoms and/or fever are kept in their room on _____ until cleared to leave.
Alcohol gel is not useful in killing this infection.
Hand Hygiene must be performed frequently and ____ throughout the day.
Staff wear food handler gloves when ____ bread/toast, raw fruit,
Eye dropper tips should never touch the ___.
Dirty linen and laundry should be ______ in the room.
PPE is Personal ______ Equipment.
PPE includes Gowns, Masks, and _____.
Life Enrichment staff ______ items such as bingo chips and tables after each activity.
Blood borne ______ are a group on infections that are carried & transmitted within blood & body fluids.
Linen closet doors must be kept _____ to decrease potential contamination.
Food must be _____ to 40 degrees to prevent bacteria growth
Food being ______ must be maintained at 135 degrees.
Sharps _______ must be reported for workers compensation and infection tracking purposes.
Proper hand hygiene requires at least 20 _____ of washing.
Glucometers should be cleaned after each ___.
Any surface that is touched could potentially be covered with ____.
Lifts should be wiped with a bleach _____ after each resident.
Infectious medical waste should be discarded in ____ bags
The blood spill kits are located in the 200 ____ dirty utility room
The term do we use for everyday practice to prevent spread of infection is ________ precautions
Which of the top 3 blood borne pathogens can you be vaccinated against?
I WASH MY HANDS TO PREVENT THE SPREAD OF______________.
___________SHOULD BE USED TO TURN THE TAP OFF AFTER WASHING MY HANDS.
I SHOULD WASH MY HANDS FOR AT LEAST__________SECONDS.
WHEN WASHING HANDS, _________ FRONT,BACK, BETWEEN FINGERS, AND WRISTS.
I SHOULD WASH MY HANDS AFTER REMOVING MY_________.
THE MOST EFFECTIVE THING I CAN DO TO PREVENT SPREADING GERMS IS___________.
I SHOULD USE_____ ____ _______WHEN MY HANDS ARE GROSSLY CONTAMINATED.
FOAM HAND SANITIZER SHOULD NOT BE USED IF HANDS ARE VISIBLY________.
HAND WASHING SHOULD BE DONE BEFORE PATIENT_________.
HAND WASHING SHOULD BE DONE_________CONTACT WITH PATIENT'S GOWN.
WHEN USING FOAM HAND SANITIZER, RUB HANDS TILL_______.
______YOUR HANDS AND THEN APPLY SOAP WHEN WASHING YOUR HANDS.
USE A PAPER TOWEL TO_________THE DOOR.
The single most important measure in infection prevention and control is ___________.
Infection control precautions that are to be used for the care of EVERYONE are called __________.
The misappropriation of resident property or taking unfair advantage of the resident's physical or financial resources is called ___________.
Pathogens can be transmitted by _____________ given off by coughing, sneezing or talking.
Federal Nursing Home Reform Act, or _____________, became law in 1987.
70% of all communications is __________________.
An infection acquired within a facility is called a hospital acquired infection (HAI) or ____________________ infection.
________________-control practices help reduce the number of disease-producing microorganisms and hinder their transfer from one person to another.
Microorganisms that cause disease are called ______________.
If an infection is spread by touching the source of infection then touching a susceptible body location, it is spread by _________________________.
Gloves, mask and gowns are examples of __________________.
___________________ hierarchy of needs is one example of explaining how humans prioritize needs.
This is when an infection is picked up on an object and carried to the person
waterless hand cleaner is not to be used in _____________ preparation areas.
This is the failure to use the care that a reasonable, prudent and careful person (CNA) would use in a similar situation.
Human pathogens thrive at _____________ temperature.
What do you wear if you might have contact with blood, body fluids, broken skin or mucous membranes?
An act, or failure to act, that intentionally or recklessly causes harm, or is likely to cause harm to a resident.
What is the best product to use for performing hand hygiene?
Alcohol based hand rub is not effective if your hands are ________ _______.
The first moment of hand hygiene is BEFORE patient/resident/client and patient/resident/client __________ contact.
Who should be practicing hand hygiene?
What is the most important way to prevent the spread of germs?
How many moments of hand hygiene are there?
Handling ________ is an example of moment #2, BEFORE asceptic procedures.
The 4th moment of hand hygiene, AFTER contact with the patient/resident/client, is to protect the healthcare worker and the healthcare environment from harmful patient _________.
When using alcohol based hand rub a ____-sized amount should be applied into the palms of dry hands.
The recommended method for hand hygiene when hands are visibly soiled.
An important part of hand hygiene that helps minimize skin irritation.
Busy healthcare providers need access to hand hygiene products at ____ __ ____ where patient/resident client or patient/resident/client environment contact is taking place.
The third moment of hand hygiene is _____ blood and body fluid exposure.
One-celled microorganisms having both plant and animal characteristics. Some are harmful and some are harmless
Transmission of blood or body fluids through touching (including shaking hands), kissing, coughing, sneezing, and talking.
Single-cell organisms that grow in irregular masses that include molds, mildews, and yeasts.
Transmission of blood or body fluids through contact with an intermediate contaminated object, such as a razor, extractor, nipper, or an environmental surface.
Invasion of body tissues by disease-causing pathogens.
Nonscientific synonym for disease-producing organisms.
Any organism of microscopic to submicroscopic size.
Harmful microorganisms that enter the body and can cause disease.
Organisms that grow, feed, and shelter on or in another organism (referred to as the host) while contributing nothing to the survival of that organism.
Various poisonous substances produced by some microorganisms (bacteria and viruses).
A submicroscopic particle that infects and resides in cells of biological organisms.
Reaction due to extreme sensitivity to certain foods, chemicals, or other normally harmless substances.
A disease that is spread from one person to another person.
The presence, or the reasonably anticipated presence, of blood or other potentially infectious materials on an item's surface or visible debris or residues such as dust, hair, and skin.
Condition in which the body reacts to injury, irritation, or infection.
A resident that is coughing should be given a
Every body fluid should be considered as a potential for
Which type of isolation precautions would be appropriate for a resident with MRSA
Antibiotics are effective against bacteria but are not effective for
The are items worn by staff to protect from the spread of infection
The single most effective way to prevent the spread of infection
what is another way to say hand hygiene (especially when water is used)
physically separating infected individuals from uninfected is called this
IPAC stands for infection prevention and __________
ABHR stands for alcohol based _________ __________
when there are several people infected with the same germ, it could be an
What does TB stand for
ARO stands for antibiotic _______ __________
the absence of bacteria, viruses and other microorganisms
the use of a chemical agent or solution to destroy pathogens
the presence of an infectious agent on a body surface or clothing, bedding and surgical instruments
free from bacteria or other living microorganisms
a specified area such as within a tray that is considered to be free of microorganisms
a medical device that uses temperature and steam to sterilize surgical instruments
guidelines recommended by the Centers for Disease Control and Prevention for reducing risk of transmission
personal protective equipment such as gloves and masks
the process of destroying all microorganisms and their pathogenic products
the process of destroying all bacteria
a substance that inhibits the growth and development of microorganisms
a route in which a pathogen can enter a susceptible host
the conveyance of a disease from one person to another person or object
a pathogen that causes a disease such as virus, parasite or bacterium
an area for a pathogen to live and develop
acquired or occurring in a hospital
requires oxygen to live
can live and develop without oxygen
human immunodeficiency virus
acquired immune deficiency syndrome
hepatitis b virus
organisms invisible to the naked eye
a bacterium, virus or other microorganism that can cause disease
a microorganism that cannot cause disease
a disease that can transmitted
a route where a pathogen can leave its host