Best Practices For Surgical Prep & Instruments Quiz 2

10 Questions | By Susanchand2006 | Last updated: Nov 29, 2018 | Total Attempts: 1097

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Best Practices For Surgical Prep & Instruments Quiz 2

Sterile Processing University

Questions and Answers

1.

The very first thing to do when purchasing a new instrument is to:
- A.
  
  Sterilize the instrument
- B.
  
  Wash the instrument
- C.
  
  Read the manufacturer's instructions for processing
- D.
  
  Place it in storage until needed
2.

When labeling a wrapped set
- A.
  
  Label the set after it is wrapped.
- B.
  
  Write the name of the set on the autoclave tape before assembling the set.
- C.
  
  Use a magic marker
- D.
  
  Use an ink pen.
3.

Some enzymatic cleaners can be inactivated in temperatures the exceed:
- A.
  
  100 F
- B.
  
  120 F
- C.
  
  130 F
- D.
  
  140 F
4.

When manually cleaning, it is recommended to wash items below the water to prevent
- A.
  
  Splashing
- B.
  
  Aerosolization of microbes
- C.
  
  Problems with rinsing
- D.
  
  Build-up of detergents
5.

Unless otherwise directed by the manufacturer, power equipment would best be cleaned
- A.
  
  In an ultrasonic cleaner
- B.
  
  In a mechanical washer/decontaminator
- C.
  
  Manually
- D.
  
  In a washer/sterilizer
6.

The final step in the cleaning process is:
- A.
  
  Scrubbing
- B.
  
  Rinsing
- C.
  
  Inspection
- D.
  
  Disinfection
7.

Instruments lubricant would best be applied
- A.
  
  In the decontamination area after cleanin
- B.
  
  In the decontamination area after disinfection
- C.
  
  In the prep / packaging area before assembly
- D.
  
  In the prep / packaging area after assembly
8.

Which of the following chemicals can destroy and corrode surgical instruments?
- A.
  
  Phenols and alcohol
- B.
  
  Alcohol and quats
- C.
  
  Enzymatic detergents and chlorine bleach
- D.
  
  Chlorine bleach and saline
9.

If an instruments is found to be "stiff" the instrument should be
- A.
  
  Sprayed with mineral oil
- B.
  
  Sprayed with instrument lubricant
- C.
  
  Re-cleaned
- D.
  
  Placed on the set
10.

Scissors should e tested for sharpness
- A.
  
  Each time processed
- B.
  
  Weekly
- C.
  
  Every other week
- D.
  
  Monthy

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