1Formulas and methods
Infection control & patient safety
Method
- Start with standard precautions for every patient: hand hygiene, PPE for the expected exposure, safe sharps.
- Add precautions by route: contact (gown, gloves), droplet (surgical mask), airborne (N95, negative-pressure room).
- Keep sterile items sterile: if in doubt, it is not sterile; replace, never wipe.
- Prevent harm in the environment: fall measures, restraints only as a last resort, RACE and PASS for fire.
- Check the rights of medication administration, two identifiers and extra safeguards for high-alert drugs; report errors and near misses.
2Practice problems
1.Infection control & patient safetyMedium
A patient cannot bear weight and cannot help with transfers. Which method is safest to move the patient from bed to chair?
- AOne nurse doing a standing pivot transfer
- BA mechanical lift used by enough trained staff
- CTwo nurses lifting the patient under the arms
- DAsking the patient to stand and try their best
2.Infection control & patient safetyHard
A patient dies after a wrong-drug error, and the hospital carries out a root cause analysis. What is its main focus?
- AIdentifying which staff member made the error and should be disciplined
- BFinding the system and process weaknesses that allowed the error
- CEstimating the legal costs for the hospital
- DDeciding whether to tell the family about the error
3.Nursing fundamentalsMedium
In the UK SSKIN care bundle for pressure ulcer prevention, what does "K" stand for?
- AKeep warm
- BKeep clean
- CKeep moving
- DKeep dry
4.Nursing fundamentalsHard
Which feature suggests that a sore area is a moisture lesion rather than a pressure ulcer?
- AA dark area of necrotic tissue over the heel
- BDiffuse, irregular redness in a skin fold, not over a bone
- CA circular area of damage directly over the sacral bone
- DA deep wound with straight edges over the hip
5.MicrobiologyMedium
Which organism causes typhoid fever?
- ASalmonella Typhi
- BVibrio cholerae
- CCampylobacter jejuni
- DShigella dysenteriae
6.MicrobiologyHard
Staphylococcus aureus food poisoning starts only 1–6 hours after eating. Why so fast?
- AThe bacteria invade the bloodstream immediately
- BThe bacteria made a heat-stable toxin in the food before it was eaten
- CThe bacteria multiply very fast inside the gut and invade the intestinal wall
- DThe immune system reacts to the bacteria within minutes
3Solutions
1.Infection control & patient safety
Answer: B · A mechanical lift used by enough trained staff
Why this is the answer
For a patient who cannot bear weight or help, a mechanical lift prevents injury to both patient and staff. Lifting under the arms can injure the shoulders, and pivot transfers need weight bearing.
B · A mechanical lift used by enough trained staff
2.Infection control & patient safety
Answer: B · Finding the system and process weaknesses that allowed the error
Why this is the answer
A root cause analysis looks beyond the individual to the system factors, such as storage, labeling, staffing or workflow, that allowed the error. The aim is to change the system so the error cannot happen again.
B · Finding the system and process weaknesses that allowed the error
3.Nursing fundamentals
Answer: C · Keep moving
Why this is the answer
SSKIN stands for Surface, Skin inspection, Keep moving, Incontinence and moisture, and Nutrition and hydration. Regular repositioning relieves pressure on the skin.
4.Nursing fundamentals
Answer: B · Diffuse, irregular redness in a skin fold, not over a bone
Why this is the answer
Moisture lesions are usually superficial, diffuse and irregular, often in the natal cleft or skin folds. Pressure ulcers are typically over bony prominences and may have necrotic tissue.
B · Diffuse, irregular redness in a skin fold, not over a bone
5.Microbiology
Answer: A · Salmonella Typhi
Why this is the answer
Salmonella enterica serotype Typhi causes typhoid fever, a systemic illness with prolonged fever. Some people become chronic carriers, often in the gallbladder.
6.Microbiology
Answer: B · The bacteria made a heat-stable toxin in the food before it was eaten
Why this is the answer
S. aureus produces enterotoxins in food left at warm temperatures. The toxin is already there when the food is eaten and survives reheating, so symptoms start quickly.
B · The bacteria made a heat-stable toxin in the food before it was eaten