Master Esthetics Utah State Board| 346 questions and answers.

Microbiology The study of small living organisms called microbes Bacteria Germs or microbes Pathogenic Disease-producing Non-pathogenic Non-disease producing Saprophytes Non-pathogenic bacteria that live on dead matter Pasteurization Process that kills microorganisms in food and beverage by heating them Staphylococci Staph infections, grape-like bunches Streptococci Strep throat, chain-like formations Diplococci Pneumonia, pairs Bacilli Tetanus, influenza, tuberculosis, bar or rod shaped Spirilla Syphilis and cholera, spiral-shaped Bloodborne Pathogens Standard Issued by OSHA in 1991, uses standard precaution to assume that all body fluids are infectious and contact with all tissue is hazardous Bacteria thrive in: Dark, damp, dirty areas where there is a food source Bacteria's active stage Reproduce and grow rapidly, absorb food, divides in two when fully grown Bacteria's inactive stage Cells die or become inactive, create spores resistant to disinfectant, cold, or heat Flagella or Cilia Hair-like projections that give bacteria like bacilli and spirilla the ability to move Virus An infectious agent that replicates only within cells of living hosts, much smaller than bacteria External parasites Organisms that grow and feed on other living organisms called hosts Parasitic Plants Molds, Fungus, Yeast Parasitic Animals Head lice, Scabies Infection Occurs when disease-causing bacteria or virus enter the body and multiply to the point of interfering with the body's normal state Bloodborne Pathogens Transmitted through blood or body fluids and cause infectious diseases such as HBV or HIV Common means of spreading infection Contact with open sores, contact with contaminated hands and implements, exposure to coughing and sneezing, unsanitary conditions, use of common drinking cups and towels, facial beds that are not properly disinfected between clients Contagious/Communicable Disease Cause of infection and are communicable by casual contact Universal Precautions Using consistent infection control procedures for all clients Asymptomatic Carrier A person carrying a disease-producing bacteria or virus with no recognizable symptoms of the disease Natural Immunity Partially inherited, natural resistance to disease Passive Immunity Occurs through vaccinations or injections of antigens (acquired) Efficacy Ability to produce results or effectiveness What are the 3 levels of Infection Control? (lowest to highest) Sanitation, Disinfection, Sterilization Sanitation Physical removal of debris such as blood and skin particles Examples of Sanitation Washing hands, wear protective gloves, provide new items for each client, discard disposable items Ventilation Ensures that the air does not have a stable, musty odor or the odor of various chemicals Disinfection Uses products that kill or destroy bacteria and a broad spectrum of viruses OSHA stands for: Occupational Safety and Health Administration OSHA is: The regulating agency under the Department of Labor that enforces safety and health standards in the workplace MSDS stands for: Material Safety Data Sheet MSDS are: Sheets that provide key information on a specific product regarding ingredients, associated hazards, combustion levels, and storage requirements EPA stands for: Environmental Protection Agency EPA approves: The efficacy of products used for infection control Examples of Disinfection Remove all debris by pre-cleaning, rinse thoroughly and pat dry, completely submerge in disinfectant, follow and read directions Blood Spill Procedures Stop service and wash hands, cover hands with gloves, attend tot he injury, disinfect Sterilization Destroys all small organisms, including bacterial spores which neither sanitation or disinfection can kill Examples of Sterilization UV light sterilizer, chemiclave, autoclave UV Light Sterilizer Utilizes UV light to kill bacteria in a dry setting Chemiclave Sterilizes using high-pressure, high-temperature, water, alcohol and formaldehyde vapors