Type
Crossword
Description

Practice hand hygiene whenever gloves are _____. removed
Natural nail tips should be kept less than 1/4 ____ long. inches
Use of gloves reduces the risk of ____ of health-care workers hands with blood and other body fluids contamination
When using an alcohol-based hand rub hands should be rubbed together, covering all surfaces, until the hands are ____. dry
Never wear the same pair of gloves for the care of more than ____ patient /resident. one
Standard precautions and transmission based precautions are designed to prevent the ____ of infectious microorganisms. spread
Your patient has vomited; you should don a ___________ and gloves per Standard Precautions. gown
Cleaning your hands before touching a patient/ resident protects the patient/resident against harmful ____ carried on your hands. microorganisms
A patient/ resident with influenza would require ____ precautions . droplet
When hands are visibly dirty, wash hands with soap and water for at least ____ seconds. twenty
Hand ____ is the undisputed single most effective infection control measure in prevention of HAI's. hygiene
____ nails are not allowed to be worn as they increase the risk to harbor gram-negative pathogens. artificial
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. workers
Change gloves during patient resident care if moving from a contaminated body site to a ____ body site. another
This type of precaution is applied to all patient/ residents. standard
These do not replace the need for hand hygiene gloves

Infection Control Crossword Puzzle

Type
Crossword
Description

Should be trimmed and clean at all times Fingernails
This level of precautions relates to all aspects of resident care Standard
These precautions include gowns, gloves, masks, sometimes eyewear PPE
PPE to remove first Gloves
The pathogen against which alcohol hand sanitizer is ineffective C DIFF
The number one intervention to break the chain of infection Handwashing
You should wash your hands for at least this many seconds Twenty
Hepatitis B & C and HIV are spread by this Blood
Extremely small drops of liquid, such as occurs with a sneeze. Can carry infectious organisms Droplet
The separation of infected persons from others Isolation
Type of disease which can be carried on very small droplets or dust particles that float in the air (Chickenpox, measles, TB) Airborne
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) Contact
Residents with _________ are more likely to get UTI Catheters
You should perform hand ____________ between care of every resident Hygiene
_______ care at least twice a day reduces the risk of a resident developing pneumonia Oral
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? Influenza
After washing hands, turn off the faucet with a _________ paper towel. dry
Wash your hands immediately after removing ___________ Gloves
What is a common bacteria that is antibiotic resistant? MRSA
Hands must be ___________ if they are visibly soiled, or if there has been contact with blood or body fluids washed
Most health-care-associated infections are transmitted to patients by _________ staff
The overuse and misuse of antibiotics causes antibiotic _________________. Resistance
Who is responsible for cleanliness within the workplace? Everyone
____________ is your body’s first line of defense against infection Skin
Be sure reusable equipment is ____________ before you use it on another patient disinfected
Never ______ needles after use. recap

Food borne illnesses Crossword

Type
Crossword
Description

A Foodborne________, commonly referred to as food "poisoning" is a disease carried to people by food or water. illness
A Foodborne__________, is an incident in which two or more people experience the same illness symptoms after eating a common food. outbreak
___________ or other microorganisms that have contaminated food cause most food borne illness. bacteria
The temperature ________________ is between 41 degrees F to 140 degrees F. danger zone
A foodborne illness can result from a harmful ________ getting into a food that is then eaten by a person. chemical
_________ are another potential source of contamination metals
___________ contaminated include dirt, hair,nail polish flakes, insects, broken glass, and crockery, nails, staples, metal, or plastic fragments, and buts physical
To prevent foodborne illness, foodservice personnel must follow procedures for good personal ___________ hygiene
The temperature danger zone is between _____ degrees to 140 Degrees 41
___________-temperature relationship problems occur because, food is not stored, prepared, or held at required temperatures Time
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. Cross
the ___________ method is used most often unless a thermometer cannot register a temperature of 32 degrees F (0 degrees C) ice point
______________ method may be less reliable than the ice-point method because of variation due to high altitude Boiling point
An easy way to determine if hands are rubbed and lathered for 20 seconds is to sing one verse of______________________ Old Mcdonald
cuts, burns, or any kind of break in the skin could harbor harmful__________ that can contaminate food and cause a foodborne illness microorganisms
________ to food cross contamination happens when harmful microorganisms from one to such as unwashed produce, contaminate other foods. food
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 Equipment
Foodservice ___________ are responsible for learning about food safety and following food safety requirements and guidelines employees
The foodservice __________ is responsible for knowing and implementing the state and local public health department regulations regarding food sanitation and safety manager
The 3 main________ illnesses are Biological, Physical and Chemical foodborne
The harmful microorganisms called ___________ can come from a variety of sources pathogens
__________- spreading pest, such as cockroaches, flies or mice which are attracted to food preparation areas, may contaminate food, equipment, or device areas. Disease
_________ spread organisms from their bodies to food by unclean hands, coughing, sneezing. People
____________ facilities and equipment may spread harmful organisms to people of food Unsanitary
___________ microorganisms may contaminate food during preparation and serving Harmful
The ______ primary ways of preventing foodborne illness are practice good personal hygiene, control time and temperature of foods, and prevent cross contamination three

Infection Control Crossword

Type
Crossword
Description

Most important defense against the spread of infection. hand hygiene
When moving from dirty to _____ hand hygiene must be performed clean
Urine testing should only be done when there are 3 of these without catheter, 2 with catheter Symptoms
Linen, clothing, and food must be ____ when traveling through the halls. Covered
_____ should be encouraged to wash their hands before meals, after toileting, after blowing nose, etc. Residents
Staff with ____ must be off work for 24 hours after last episode. Fever
Staff with stomach symptoms must be off work for 48 ____ after last episode Hours
When serving food, edges of plates, rims of cups/bowls, ends of silverware must not be _____. touched
Linen should not be ___ against uniform. Held
Residents with stomach symptoms and/or fever are kept in their room on _____ until cleared to leave. Precautions
Alcohol gel is not useful in killing this infection. Cdiff
Hand Hygiene must be performed frequently and ____ throughout the day. thoroughly
Staff wear food handler gloves when ____ bread/toast, raw fruit, handling
Eye dropper tips should never touch the ___. Eye
Dirty linen and laundry should be ______ in the room. bagged
PPE is Personal ______ Equipment. Protective
PPE includes Gowns, Masks, and _____. Gloves
Life Enrichment staff ______ items such as bingo chips and tables after each activity. disinfect
Blood borne ______ are a group on infections that are carried & transmitted within blood & body fluids. pathogens
Linen closet doors must be kept _____ to decrease potential contamination. closed
Food must be _____ to 40 degrees to prevent bacteria growth cooled
Food being ______ must be maintained at 135 degrees. served
Sharps _______ must be reported for workers compensation and infection tracking purposes. Injuries
Proper hand hygiene requires at least 20 _____ of washing. seconds
Glucometers should be cleaned after each ___. use
Any surface that is touched could potentially be covered with ____. germs
Lifts should be wiped with a bleach _____ after each resident. wipe
Infectious medical waste should be discarded in ____ bags red
The blood spill kits are located in the 200 ____ dirty utility room wing
The term do we use for everyday practice to prevent spread of infection is ________ precautions standard
Which of the top 3 blood borne pathogens can you be vaccinated against? HepatitisB

HAND HYGIENE Crossword

Type
Crossword
Description

I WASH MY HANDS TO PREVENT THE SPREAD OF______________. INFECTION
___________SHOULD BE USED TO TURN THE TAP OFF AFTER WASHING MY HANDS. PAPERTOWELS
I SHOULD WASH MY HANDS FOR AT LEAST__________SECONDS. FIFTEEN
WHEN WASHING HANDS, _________ FRONT,BACK, BETWEEN FINGERS, AND WRISTS. SCRUB
I SHOULD WASH MY HANDS AFTER REMOVING MY_________. GLOVES
THE MOST EFFECTIVE THING I CAN DO TO PREVENT SPREADING GERMS IS___________. HANDWASHING
I SHOULD USE_____ ____ _______WHEN MY HANDS ARE GROSSLY CONTAMINATED. SOAPANDWATER
FOAM HAND SANITIZER SHOULD NOT BE USED IF HANDS ARE VISIBLY________. SOILED
HAND WASHING SHOULD BE DONE BEFORE PATIENT_________. CONTACT
HAND WASHING SHOULD BE DONE_________CONTACT WITH PATIENT'S GOWN. AFTER
WHEN USING FOAM HAND SANITIZER, RUB HANDS TILL_______. DRY
______YOUR HANDS AND THEN APPLY SOAP WHEN WASHING YOUR HANDS. WET
USE A PAPER TOWEL TO_________THE DOOR. OPEN

CNA Units 1-5 Crossword

Type
Crossword
Description

The single most important measure in infection prevention and control is ___________. handwashing
Infection control precautions that are to be used for the care of EVERYONE are called __________. standard precautions
The misappropriation of resident property or taking unfair advantage of the resident's physical or financial resources is called ___________. exploitation
Pathogens can be transmitted by _____________ given off by coughing, sneezing or talking. droplets
Federal Nursing Home Reform Act, or _____________, became law in 1987. obra87
70% of all communications is __________________. nonverbal
An infection acquired within a facility is called a hospital acquired infection (HAI) or ____________________ infection. nosocomial
________________-control practices help reduce the number of disease-producing microorganisms and hinder their transfer from one person to another. infection
Microorganisms that cause disease are called ______________. pathogens
If an infection is spread by touching the source of infection then touching a susceptible body location, it is spread by _________________________. direct contact
Gloves, mask and gowns are examples of __________________. personal protective equipment
___________________ hierarchy of needs is one example of explaining how humans prioritize needs. maslows
This is when an infection is picked up on an object and carried to the person indirectcontact
waterless hand cleaner is not to be used in _____________ preparation areas. food
This is the failure to use the care that a reasonable, prudent and careful person (CNA) would use in a similar situation. negligence
Human pathogens thrive at _____________ temperature. body
What do you wear if you might have contact with blood, body fluids, broken skin or mucous membranes? gloves
An act, or failure to act, that intentionally or recklessly causes harm, or is likely to cause harm to a resident. abuse

Milady 2016 Chapter 5 Infection Control: Principles & Practices Crossword

Type
Crossword
Description

One-celled microorganisms having both plant and animal characteristics. Some are harmful and some are harmless Bacteria
Transmission of blood or body fluids through touching (including shaking hands), kissing, coughing, sneezing, and talking. Direct Transmission
Single-cell organisms that grow in irregular masses that include molds, mildews, and yeasts. Fungi
Transmission of blood or body fluids through contact with an intermediate contaminated object, such as a razor, extractor, nipper, or an environmental surface. Indirect Transmission
Invasion of body tissues by disease-causing pathogens. Infection
Nonscientific synonym for disease-producing organisms. Germs
Any organism of microscopic to submicroscopic size. Microorganism
Harmful microorganisms that enter the body and can cause disease. Pathogens
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. Parasites
Various poisonous substances produced by some microorganisms (bacteria and viruses). Toxins
A submicroscopic particle that infects and resides in cells of biological organisms. Virus
Reaction due to extreme sensitivity to certain foods, chemicals, or other normally harmless substances. Allergy
A disease that is spread from one person to another person. Contagious Disease
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. Contamination
Condition in which the body reacts to injury, irritation, or infection. Inflammation

Stop! Clean Your Hands Day Crossword

Type
Crossword
Description

What is the best product to use for performing hand hygiene? alcoholbasedhandrub
Alcohol based hand rub is not effective if your hands are ________ _______. visiblysoiled
The first moment of hand hygiene is BEFORE patient/resident/client and patient/resident/client __________ contact. environment
Who should be practicing hand hygiene? Everyone
What is the most important way to prevent the spread of germs? handhygiene
How many moments of hand hygiene are there? four
Handling ________ is an example of moment #2, BEFORE asceptic procedures. dressings
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 _________. organisms
When using alcohol based hand rub a ____-sized amount should be applied into the palms of dry hands. dime
The recommended method for hand hygiene when hands are visibly soiled. soap and water
An important part of hand hygiene that helps minimize skin irritation. lotion
Busy healthcare providers need access to hand hygiene products at ____ __ ____ where patient/resident client or patient/resident/client environment contact is taking place. pointofcare
The third moment of hand hygiene is _____ blood and body fluid exposure. after

Infection Prevention and Control Word Search

Type
Word Search
Description

airborne precautions
pathogens
alcohol-based rub
sterile
isolation
contact precautions
gloves
gown
mask
fifteen seconds
infection
Standard Precautions
PPE
hand hygiene
viruses
bacteria
asepsis

Infection Control Vocabulary Crossword

Type
Crossword
Description

the absence of bacteria, viruses and other microorganisms asepsis
the use of a chemical agent or solution to destroy pathogens chemical disinfection
the presence of an infectious agent on a body surface or clothing, bedding and surgical instruments contaminated
free from bacteria or other living microorganisms sterile
a specified area such as within a tray that is considered to be free of microorganisms sterile field
a medical device that uses temperature and steam to sterilize surgical instruments autoclave
guidelines recommended by the Centers for Disease Control and Prevention for reducing risk of transmission standard precautions
personal protective equipment such as gloves and masks PPE
the process of destroying all microorganisms and their pathogenic products sterilization
the process of destroying all bacteria disinfection
a substance that inhibits the growth and development of microorganisms antiseptics
a route in which a pathogen can enter a susceptible host portal of entry
the conveyance of a disease from one person to another person or object transmission
a pathogen that causes a disease such as virus, parasite or bacterium causative agent
an area for a pathogen to live and develop reservoir
acquired or occurring in a hospital nosocomial
requires oxygen to live aerobic
can live and develop without oxygen anaerobic
human immunodeficiency virus HIV
acquired immune deficiency syndrome AIDS
hepatitis b virus HBV
organisms invisible to the naked eye microorganisms
a bacterium, virus or other microorganism that can cause disease pathogens
a microorganism that cannot cause disease nonpathogens
a disease that can transmitted communicable disease
a route where a pathogen can leave its host portal of exit
infection risk susceptible host

Infection Control Week Fun! Crossword

Type
Crossword
Description

A resident that is coughing should be given a Mask
Every body fluid should be considered as a potential for infection
Which type of isolation precautions would be appropriate for a resident with MRSA Contact
Antibiotics are effective against bacteria but are not effective for viruses
The are items worn by staff to protect from the spread of infection PPE
The single most effective way to prevent the spread of infection hand hygiene
what is another way to say hand hygiene (especially when water is used) hand washing
physically separating infected individuals from uninfected is called this isolation
IPAC stands for infection prevention and __________ control
ABHR stands for alcohol based _________ __________ hand rub
when there are several people infected with the same germ, it could be an outbreak
What does TB stand for tuberculosis
ARO stands for antibiotic _______ __________ resistant organism