WorksheetsInfection Control
Total questions: 23
Worksheet time: 14mins
Name
Class
Date
1.
Identify the part(s) of the chain of infection that has been eliminated by the following actions: food handling
a)
infectious agent
b)
source or reservoir
c)
mode of transmission
2.
Identify the part(s) of the chain of infection that has been eliminated by the following actions: identification of organisms
a)
portal of exit
b)
infectious agent
c)
portal of entry
3.
Identify the part(s) of the chain of infection that has been eliminated by the following actions: pathogen leaving the body through sexual secretions
a)
portal of exit
b)
portal of entry
c)
mode of transmission
4.
person who gets a disease because of weak defenses
a)
causative agent
b)
susceptible host
c)
reservoir
d)
portal of entry
5.
Pathogen that causes disease
a)
portal of exit
b)
susceptible host
c)
causative agent
d)
portal of entry
6.
pathogen transmitted through air, soil, food or feces
a)
direct contact
b)
indirect contact
c)
opportunistic infection
d)
nosocomial infection
7.
infection acquired while body defenses are weak
a)
nosocomial
b)
opportunistic
c)
direct
d)
indirect
8.
What is the single most effective way to break the chain of infection?
a)
handwashing
b)
sterilization
c)
cleaning surfaces
d)
nutrition
9.
Diseases caused by mites, fleas, and ticks are?
a)
bacteria
b)
fungi
c)
staphlococcus
d)
ricksettsiae
10.
An infection that begins in a healthcare facility is a
a)
endogenous
b)
nosocomial
c)
exogenous
d)
opportunistic
12.
thrush and vaginitis are examples of this type of pathogen
a)
bacteria
b)
rickettsiae
c)
protozoa
d)
fungi
12.
thrush and vaginitis are examples of this type of pathogen
a)
bacteria
b)
rickettsiae
c)
protozoa
d)
fungi
13.
organisms that can only live inside another living cell?
a)
bacteria
b)
viruses
c)
protozoa
d)
fungi
14.
how many links are in the chain of infection?
a)
10
b)
5
c)
12
d)
6
15.
The reservoir is a place where the pathogen can?
a)
survive
b)
reproduce
c)
be killed
d)
both A & B
16.
all are part of PPE except
a)
gowns
b)
paper towels
c)
mask
d)
gloves
17.
What is a pathogen
a)
a doctor who specializes in curing diseases
b)
microbe that are beneficial when present
c)
a special machine that is used to grow microbes
d)
a small living organism that can cause disease
18.
Hepatitis B is transmitted by:
a)
blood and body fluid exposure
b)
feces and saliva
c)
contaminated seafood
d)
contaminated meat
19.
The purpose of infection control is to:
a)
remind all staff to wear gloves
b)
encourage good handwashing
c)
disrupt the chain of infection
d)
isolate patients with diseases
20.
Handwashing should be performed for a minimum of:
a)
5-10 seconds
b)
10-15 seconds
c)
15-20 seconds
d)
20-30 seconds
21.
Handwashing should be performed before and after:
a)
direct patient contact
b)
touching an environmental surface
c)
passing each meal tray
d)
handling clean linen
22.
The most important method of preventing the spread of infection is:
a)
use of a gown
b)
handwashing
c)
wearing gloves
d)
wearing a mask
23.
When using waterless hand cleaner:
a)
dispense the product into your hand and allow to air dry
b)
rub product into all surfaces of hand and allow to dry
c)
dispense the product then wipe with paper towel
d)
apply 15mL of waterless hand cleaner the rinse w/ warm water
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