HLTINF001 Cert lll Individual Support

9. Explain the multiple component surface cleaning procedure. (100-200 words) • Explain two (2) things which should be considered when selecting the equipment and cleaning and disinfecting solutions that are most suitable for the surface. • Suggest two (2) adjustments that should be made to the cleaning and disinfecting processes to suit surfaces on technology or equipment 15. Explain how reducing physical contact can be used as an additional precaution against the spread of infectious disease. (40-80 words). • Explain how reducing physical contact can help to prevent the spread of infectious diseases. • Give two (2) examples of how you can reduce physical contact during work duties in the personal care industry 24. Explain how pathogens (infectious agents) can affect the human body while being contagious. (100-200 words) • Describe the incubation period and give one (1) example how the incubation period creates infection risks for other people. • Describe what it means to be a ‘carrier’ of an infectious disease and give one (1) example how being a carrier creates infection risks for other people. • Describe what it means to be showing symptoms of a disease and give one (1) example how showing symptoms of a disease can create an infection risk for other people. • Describe what it means to be acutely ill because of a disease and give one (1) example how being acutely ill can create an infection risk for other people. 25. Describe the six (6) different factors which can make a person (a host) more susceptible to contracting an infectious disease and/or experiencing more severe symptoms. Explain what each factor is and how it makes a host more susceptible. (150-200 words) Mode of Tranmission Description t1 t2 t3 t4 t5 t6 26. Explain how agents (pathogens) can create infection hazards during the following workplace situations. (150-200 words) Coughing, sneezing, exhaling and speaking Contact with other people Contact with surfaces Contact with objects Contact with bodily fluids Contact with food Mode of Transmission Description t1 t2 t3 t4 t5 t6 27. Explain the four (4) steps in the standard hand washing procedure. Include a complete list of each part of the hand which needs to be washed. Include the time that should be spent washing. (100-150 words) Categ28. Give examples of the hazards and risks that are present in the personal care industry. (200-300 words) Give two (2) examples of hazards for each of the categories Physical presence Coughing, sneezing, exhaling and speaking Contact with other people Contact with surfaces Contact with objects Contact with bodily fluids Contact with food Give one (1) example of a risk which is caused by each hazard.ory t Common workplace hazards t Related Risks Physical presence t 1 t t 2 t Coughing, sneezing, exhaling and speaking contact with other people . Give two (2) examples of risk controls which can break each link in the chain of infection. (80-160 words) Agent and reservoir Portal of exit Mode of transmission Portal of entry Susceptible host Category Risk Control Agent and reservoir Portal of exit Mode of transmission Portal of entry Susceptible host 30. List five (5) risk controls that could be applied to respond to risks which are created by interacting with other people, including direct contact. (30-60 words) 31. List five (5) risk controls that could be applied to respond to risks which are created by contact with surfaces or people. (40-80 words) 32. Explain the four (4) steps in the pre-surgical hand washing procedure. Include a complete list of each part of the hands and arms which need to be washed. Include the time that should be spent washing. (200-300 words) 33. Explain the five (5) steps of the bodily fluid spills procedure. Explain each of the actions which needs to be taken to clean up spills of bodily fluids in the work environment.
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