Universal Precautions

2. Blood borne pathogens are microorganisms such as ________ or bacteria.
4. Cleaning your hands before touching a consumer protects them against harmful ____ carried on your hands.
8. Standard precautions and transmission based precautions are designed to prevent the ____ of infectious microorganisms.
9. Linens soiled with blood or bodily fluids need to be laundered in ___ water with normal laundry detergents. Gloves and gowns should be worn when handling linens.
14. Use of gloves reduces the risk of ____ of health-care workers hands with blood and other body fluids.
15. All changing surfaces are disinfected with Virex II 256 (____ label) at every opportunity.
16. When using an alcohol-based hand rub hands should be rubbed together, covering all surfaces, until the hands are ____.
17. Practice hand hygiene whenever gloves are _____.
18. The most effective thing I can do to prevent spreading germs is ___________.

1. Use J-512 Sanitizer (____ label) for food prep, lunch set up and cafeteria tables and surfaces.
3. A _______________ disease can be passed to a person from another person, animal or object.
5. Wear a disposable ________ to protect skin and prevent soiling of clothing during activities that are likely to generate splashes or sprays of blood, body fluids, secretions, or excretions.
6. Consider all persons body fluids/blood to be ____.
7. Personal protective equipment is also known as _______.
10. Never wear the same pair of gloves for the care of more than ____ patient /resident.
11. These do not replace the need for hand hygiene.
12. Treating all human blood and bodily fluids is a __________ precaution?
13. Soiled clothes are to be __________ immediately, labeled, and sent home the same day.