Infection Control CIC Release Date

Chlorhexidine-impregnated dressings reduce central line-associated bloodstream infections (CLABSI) by preventing bacterial colonization​.

Routine catheter replacement (A) increases insertion risks without reducing infections.

Daily blood cultures (C) are unnecessary and lead to false positives.

Povidone-iodine (D) is less effective than chlorhexidine for skin antisepsis.

CBIC Infection Control References:

APIC Text, "CLABSI Prevention Measures," Chapter 10​.

Among the listed pathogens,Hepatitis Chas thehighest risk of seroconversion following a percutaneous exposure, though it's important to note thatHepatitis Bactually has the highest overall risk. However, since Hepatitis B is not listed among the options, the correct choice from the available ones isHepatitis C.

TheAPIC Textconfirms:

“The average risk of seroconversion after a percutaneous injury involving blood infected with hepatitis C virus is approximately 1.8 percent”.

The other options are not bloodborne pathogens typically associated with high seroconversion risks after needlestick or percutaneous exposure:

A. Shigella– transmitted fecal-orally, not percutaneously.

B. Syphilis– transmitted sexually or via mucous membranes.

C. Hepatitis A– primarily fecal-oral transmission, low occupational seroconversion risk.

Acomprehensive annual risk assessmentshould focus onfacility-specificfactors, includingpatient population, infection trends, and operational risks.

Why the Other Options Are Incorrect?

A. System strategic goals and objectives– Whileimportant, goals should alignwith facility-specific infection risks.

B. Cost savings attributed to infection control– Cost considerations aresecondary to risk assessment.

D. Statewide communicable disease and HAI data–Broader epidemiological data is usefulbut should complement, not replace,facility-specificdata.

CBIC Infection Control Reference

APIC emphasizes thatfacility-specific infection data is essential for an effective risk assessment​.

Thawingraw meat at room temperatureis amajor food safety violationbecause it allows bacteria to multiply rapidly within thetemperature danger zone(40–140°F or 4.4–60°C).Meat should always be thawed in the refrigerator, under cold running water, or in a microwave if cooked immediately.

Why the Other Options Are Incorrect?

B. Using a cutting board to cut vegetables– This issafeas long as proper cleaning and sanitation procedures are followed.

C. Maintaining hot food at 145°F (62.7°C) during serving–145°F is an acceptable minimum temperaturefor certain meats likebeef, fish, and pork.

D. Discarding most perishable food within 72 hours– Many perishable foods, especially leftovers, should be discardedwithin 3 days, making this an appropriate practice.

CBIC Infection Control Reference

The APIC guidelinesemphasize thatraw meat should never be thawed at room temperaturedue to the risk ofbacterial growth and foodborne illness​.