Sterile - CORRECT ANSWER Free from all microorganisms.
Sterilize - CORRECT ANSWER Act of making an object germ free.
Sanitation - CORRECT ANSWER
... [Show More] Measures carried to promote public health and prevent spread
of infection.
- Prevents Growth.
Sanitize - CORRECT ANSWER To render object clean and sanitary.
Asepsis/Aseptic - CORRECT ANSWER Condition of being free of all pathogenic bacteria.
Sepsis/Septic - CORRECT ANSWER Condition of being infected by pathogenic bacteria.
Antiseptic - CORRECT ANSWER Chemical agent that may destroy or retard growth of bacteria.
Not as strong as disinfectant and can be used on the skin.
Disinfectant - CORRECT ANSWER Chemical agent that has the power to destroy bacteria.
Not generally used on the skin.
Disinfect - CORRECT ANSWER Destroy bacteria on any object.
Fumigant - CORRECT ANSWER Vapor used to keep sterile objects sanitary, in a container or
drawer.
Bactericide/germicide - CORRECT ANSWER Chemical agent having the power to destroy
bacteria/germs.
Contagious - CORRECT ANSWER When a disease is transmitted by direct or indirect contact.
Wet Sanitiser - CORRECT ANSWER Where objects are completely immersed in a disinfectant.
Before use objects must be washed thoroughly with hot water and detergent then rinsed.
Once removed from a sanitiser they must be rinsed and placed in dry cabinet sanitiser.
Dry Sanitiser - CORRECT ANSWER Airtight cabinets containing fumigant or UV radiation,
objects must be clean before use.
Antiseptic Ingredients - CORRECT ANSWER Alcohol
Boric Acid
Iodine
Hydrogen Peroxide
Disinfectant Ingredients - CORRECT ANSWER QUATS (Quaternary ammonium compounds).
Formalin.
Formaldehyde.
Alcohol.
Sodium Hypo-Chlorite.
Properties Of A Good Disinfectant - CORRECT ANSWER Convenient to prepare.
Quick acting.
Practically odourless.
Non corrosive.
Economical.
Non irritating to the skin.
Precautions For Using Antiseptics And Disinfectants - CORRECT ANSWER Wear rubber
gloves.
Keep containers properly labelled.
Do not breathe in fumes.
Keep containers sealed and in a safe place.
Avoid spillages.
Air Ventilation - CORRECT ANSWER Air should not be dry or stagnant, or have a stale or
musty odour.
Room temperatures should be around 26 degrees and must be ventilated.
Avoid the spread of aids by: - CORRECT ANSWER Wearing gloves in any procedures that
involve blood e.g. waxing.
Moist/wet heat sterilisation - CORRECT ANSWER BOILING: boiling at 100 degrees for 20
minutes.
STEAMING (AUTOCLAVE): steam pressure at 120-130 degrees for 20 minutes.
Dry heat sterilisation - CORRECT ANSWER BAKING: 149 degrees for 1 hour (often used in
hospitals)
BEAD: glass beads 250-260 degrees for a minimum of 30 seconds.
Gamma Ray Radiation - CORRECT ANSWER Destroys micro organisms through action of
ionised particles (not suited for salon use, mostly for the medical field).
First Level of Sanitation - CORRECT ANSWER Equipment that does not pierce the skin:
1. wash in warm soapy water
2. rinse
3. dry
4. wipe with metho
5. place in sanitising cabinet until use
Second Level of Sanitation - CORRECT ANSWER Equipment in contact with mucous
membranes and pierce the skin:
1. rinse in COLD (prevents coagulation) soapy water
2. wash in warm soapy water
3. rinse
4. dry
5. immerse in disinfectant for 10 minutes
6. rinse, dry and place in sanitising cabinet until use
Third Level of Sanitation - CORRECT ANSWER Heat (moist or dry) and Radiation.
Bacteria - CORRECT ANSWER One celled living organisms, reproduce through amitosis.
Not visible to the naked eye.
-Pathogenic (disease forming)
-Non-pathogenic (good bacteria)
Ideal temperature is 37 degrees in warm, dark and moist environments.
Active Bacteria - CORRECT ANSWER Full growth in 20-30 minutes
Inactive Bacteria - CORRECT ANSWER Unable to grow and reproduce when exposed to too
much light, heat, lack of food or moisture.
Spores - CORRECT ANSWER Hard shell like covering that bacteria forms while environment is
unfavourable and allows bacteria to survive during that period.
Bacteria cannot cause disease while in spore.
Once conditions become favourable, the spores drop.
Cocci - CORRECT ANSWER Round berry shaped bacteria, are not able to move in liquid.
Can occur singularly or in groups.
3 main types: streptococci, staphlococci and diplococci.
Streptococci - CORRECT ANSWER Form in chains, commonly found in respiratory tract and
intestines.
Can cause blood poisoning, scarlet fever.
Staphylococci - CORRECT ANSWER Form in bunches or clusters, amongst the strongest of
non-spore forming bacteria.
Responsible for many skin disorders e.g. carbuncles, faruncles, food poisonng and abcesses [Show Less]