1.3.1 Overview

In the previous chapter, you learned the meaning of HAI’s and MDRO’s, and the concerns they cause in the health care field. You learned how the chain of infection occurs and the ways to stop the transmission of pathogens. Now, you are able to recognize the signs and symptoms of infections, allowing you to determine correlation between the infection and the proper ways to stop the transmission to others using the proper PPE and precautions.

In this chapter, we will explain the measures to control infection transmission in the workplace using what you have learned so far. This information will define your actions in daily workplace situations, and allow you to feel more confident about your role in breaking the chain of infection.

Learning Objectives

At the end of this module, you will be able to:

  • Identify proper procedures when assisting with feeding, handling soiled laundry, and disposing of waste
  • Differentiate between the three levels of decontamination: cleaning, disinfecting and sterilizing

Key Terms

When learning about infection prevention and control, it is essential to first look at the terminology to ensure that you understand everything clearly. These terms will be used throughout this book, so it is important to take the time to master them and practice your recall often.

    • Food-borne
    • Gastrointestinal
    • Decontamination
    • Cleaning
    • Disinfecting
    • Sterilization
    • Best Practices

Whenever these terms are first introduced in this chapter, they are bolded. However, if you need additional information about a term than what is provided here, you can research it in The Free Dictionary: Medical Dictionary.


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