Infection starts with a A Source or pathogen B Reservoir or

Last updated: 2/28/2023

Infection starts with a A Source or pathogen B Reservoir or host C Portal of exit or portal of entry DSusceptible host 27 A carrier PO A Can transmit pathogens to others B Has immunity C Has the signs and symptoms of an infection D Is a susceptible host 28 Pathogens are transmitted by the following except errorA Eating and drinking utensils Personal care items Coughing sneezing talking laughing and singing DSterile technique 29 Pathogens are transmitted by the following except A Air food and water B Blood body fluids secretions and excretions Surgical asepsis D Animals and insects 30 A susceptible host is 9 A person at risk for infection B An animal or insect C A reservoir where a pathogen lives and grows D A carrier 31 Portals of exit are The same as portals of entry B Personal care items C Eating and drinking utensils D Blood body fluids secretions and excretions 32 Nosocomial infections can be spread by the following except A Personal care items and eating and drink ing utensils B Poor hand hygiene C Coughing sneezing talking laughing and singing Sterile technique 33 Who can develop nosocomial infections A Patients and residents B The nursing team C Doctors D The health team 34 In medical asepsis an item is contaminated if Pathogens are present B Nonpathogens are present C Pathogens and nonpathogens are present D Bacteria and viruses are present 35 Which is the easiest and most important way to prevent infections from spreading A Standard Precautions B Practicing hand hygiene C Transmission Based Precautions D The Bloodborne Pathogen Standard 36 Hand hygiene is practiced in the following situations except A When gloves are on B After elimination C After contact with blood body fluids secretions or excretions D Before and after handling preparing or eating food 37 Aseptic practices including the following except A Providing all persons with their own personal care items B Bathing washing hair and brushing teeth regularly C Washing fruits and vegetables before eating them D Hand washing after putting gloves on 38 When washing your hands you should stand so that A Your uniform touches the sink B Your hands touch the sink C Your body touches the sink D Soap and faucets are easy to reach 39 When washing your hands your hands and forearms are kept AAbove your elbows BLower than your elbows C Even with your elbows D Close to your body 40 When washing your hands you clean your fingernails by the following except A Running water under them B Rubbing the fingertips against your palms Using a nail file D Using an orange stick 41 Hands are washed for at least A 10 seconds B 15 seconds C 20 seconds D 30 seconds 42 When drying your hands start at the Fingers and work up to your forearms B Elbows and work down to your fingers C Forearms and work down to your fingers D Wrists and work down to the fingers 43 To turn off the faucets use A Your clean hands B A clean paper towel for each faucet C The paper towel used for drying your hands D The same paper towel for each faucet