INFECTION CONTROL

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INFECTION CONTROL by Mind Map: INFECTION CONTROL

1. Current Regulations

1.1. Federal Agencies

1.1.1. OSHA: Occupational Safety & Health Admin.

1.1.2. SDS: Safety Data Sheets

1.1.3. MSDS: Material Safety Data Sheets

1.1.4. EPA: Environmental Protection Agency

1.2. State Agencies

1.3. Laws & Rules

2. Principles of Infection

2.1. Infection Control

2.2. Bacteria

2.2.1. Types of Bacteria

2.2.2. Classifications of Pathogenic Bacteria

2.2.3. Movement of Bacteria

2.2.4. Bacterial Growth & Reproduction

2.2.5. Bacterial Infections

2.3. Viruses

2.4. Bioflims

2.5. Bloodborne Pathogens

2.5.1. Hepatitis

2.5.2. HIV/AIDS

2.6. Fungi

2.7. Parasites

2.8. Immunity

3. Prevent the Spread of Disease

3.1. Step 1: Cleaning

3.2. Step 2: Disinfecting

3.3. Choosing a Disinfectant

3.4. Proper Use of Disinfectants

3.5. Types of Disinfectants

3.5.1. Disinfectants Appropriate for Barbershop Use

3.5.2. Bleach

3.5.3. Petroleum Distillates

3.6. Disinfectant Safety

3.7. Disinfecting Containers

3.8. Disinfecting Nonelectrical Tools & Implements

3.9. Disinfecting Electrical Tools & Equipment

3.10. Disinfecting Work Surfaces

3.11. Cleaning Towels, Linens, & Capes

3.12. Strops & Leather Holsters

3.13. Multiuse Products

3.14. Hand Washing

3.15. Waterless Hand Sanitizers

3.16. Common Antiseptics Used in the Barbershop

4. Standard Precautions to Protect You & Your Client

4.1. An Exposure Incident: Contact w/Blood or Body Fluid

5. Safe Work Practices & Safety Precautions

5.1. Water

5.2. Electricity

5.3. Tools & Appliances

5.4. Equipment & Fixtures

5.5. Ventilation

5.6. Attire

5.7. Children

5.8. Adult Clients

5.9. Exits

5.10. Fire Extinguishers

5.11. Chemicals

6. List Your Professional Responsibilities