Universal Precautions
Settings
Universal Precautions mean an approach to infection control that treats all human blood and body fluids as if they are infectious.
- 1.Describe how to identify and mix the solution to clean surfaces that meets universal precautions.
- 2.Staff should wash their hands
- A.
After wiping a clients nose
- B.
After wiping down surfaces, cleaning spill or any housekeeping
- C.
After assisting a client to redress after using the bathroom
- D.
Before and after treating or bandaging a cut
- E.
After using the toilet
- 3.When switching gloves, staff must wash their hands and then air dry their hands prior to putting on a new pair of gloves.
- A.
True
- B.
False
- 4.Staff should wear gloves..(check all that apply)
- A.
When in contact with any blood or body fluids
- B.
When they have cuts or scratches on their hands
- C.
When assisting with incontinent care
- D.
When placing soiled linens or clothing in the laundry
- E.
When using the toilet
- 5.Staff should dispose of infectios materials by placing them in a ________________ bag, ______________ it securely, and disposing it out of reach of _______________ and ____________.
- 6.Saliva is considered a bodily fluid subject to universal precautions
- A.
True
- B.
False
- 7.Universal precautions consist of regular __________ ______________ and the use of _____________ when handling blood or body fluids that contain ____________________.
- 8.You do not need to glove when issuing medications.
- A.
True
- B.
False
- 9.Handwashing should be done
- A.
Before working with clients
- B.
When you arrive at work
- C.
After handling linens or laundry
- D.
After using the restroom
- E.
After sneezing
- F.
After coughing
- G.
At the end of your shift when you leave
- H.
After you put anything in your mouth (a mint, food, gum)
- 10.Over 100 viruses can cause the common cold.
- A.
True
- B.
False
- 11.Clients with obvious symptoms of illness shall not be accepted in the day program unless they are separated from other clients.
- A.
True
- B.
False
- 12.Food shall be stored in a refridgerator with a temperature not to exceed
- A.
40 degrees F
- B.
45 degrees F
- C.
38 degrees F
- D.
36 degrees F
Back to top