Infection control

1. chain of infections

1.1. 1- pathogen

1.2. 2- reservoir

1.3. 3- portal of exit

1.4. 4- mode of transmission

1.5. 5- portal of entry

1.6. 6- susceptible host

2. precaution levels

2.1. Standard precautions

2.1.1. 1- hand hygiene

2.1.1.1. hand washing

2.1.1.2. alcohol-based hand rub

2.1.2. 2- use personal protective equipment

2.1.3. 3- discard needles and other sharps correctly

2.1.4. 4- cleaning spills

2.2. Transmission based precautions

2.2.1. means of transmission

2.2.1.1. common vehicle

2.2.1.1.1. food

2.2.1.1.2. blood

2.2.1.2. vector born

2.2.1.3. airborn

2.2.1.3.1. droplet nuclei < 5

2.2.1.3.2. droplet nuclei > 5

2.2.1.4. contact

2.2.1.4.1. private room

2.2.1.4.2. hand washing

2.2.1.4.3. glove changes