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HOW are infections spread? All 6 of these links in the infection chain must <br /> be present for an infection to develop: <br /> I. A microorganism that can cause disease. <br /> 2. A carrier— a patient or a health-care worker who carries the <br /> microorganism. <br /> 3. A way out of the carrier, such as sneezing, coughing, etc. <br /> 4. A method of traveling,.-such as through the air, through direct <br /> physical contact or through contaminated hands, linens,towels, <br /> equipment, bandages,etc. <br /> 5. A way into another person, such as breathing, swallowing or a <br /> break in the skin. <br /> 6. A susceptible person who doesn't have resistance and becomes <br /> infected. <br /> Infection control measures break the chain. <br /> HAND-WASBMG IS TM MOST B4MRTANT ACEAStM in infection <br /> control. There's more to hand-washing than you may think. <br /> HOW to wash your hands: <br /> * Wet your hands with warm water. <br /> * Apply soap and scrub for at least 15 seconds. Wash the front and <br /> back of hands and,wrists,between fingers and under nails. <br /> * Rinse well. Let water run down your fingers—not down your arms. <br /> * Dry hands with a paper towel. <br /> * Use elbows or a new paper towel to turn off faucets <br /> WIMN to wash your hands: <br /> * Before and after patient contact <br /> * After contact with blood, body fluids, mucous membranes or non- <br /> intact skin. <br /> * Before putting on or after removing protective:gear <br /> * Before and after your work shift <br /> * After handling contaminated equipment or articles <br />