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Chapter 16 Workbook

Terms in this set (15)

the relative humidity of the central service sterile storage area should be:
a. less tha 70%
b. less than 60%
c. less than 50%
d. less than 35%
a. less tha 70%
temperatures in a sterile storage area should be 64°F to 75°F:
a. true
b. false
b. false
because of event-related shelf life, stock rotation is no longer necessary:
a. true
b. false
b. false
the sterile storage process starts:
a. when items are received in the decontamination area
b. after items are sterilized and cooled
c. when the sterilizer door is opened
d. when items are placed into the sterilizer
c. when the sterilizer door is opened
sterile storage areas should:
a. have positive airflow and at least 10 air exchanges per hour
b. have positive airflow and at least four air exchanges per hour
c. have negative airflow and at least 10 air exchanges per hour
d. have negative airflow and at least four air exchanges per hour
b. have positive airflow and at least four air exchanges per hour
temperature and humidity levels in the sterile storage area should be checked and recorded at least weekly:
a. true
b. false
b. false
the shelving system of choice for the sterile storage area is:
a. closed
b. semi closed
c. open
d. tracked
a. closed
trays which overhang shelving:
a. can become contaminated
b. are ok for rigid containers, but not for flat wrapper trays
c. is the appropriate way to store trays as it allows for the use of proper body mechanics when lifting heavy trays
d. none of the above
a. can become contaminated
the type of shelving that leaves packaging the most vulnerable is:
a. open
b. closed
c. semi closed
d. tracked
a. open
the bottom shelf of any sterile storage system should be:
a. solid and eight to 10 inches from the floor
b. solid and two to four inches from the floor
c. cleaned weekly
d. wire and eight to 10 inches from the floor
a. solid and eight to 10 inches from the floor
Sterile trays should
a. not be touched until they are properly cooled
b. be lifted not dragged off the sterilizer cart
c. be checked to be sure the chemical indicators have turned the appropriate color
d. all the above
d. all of the above
wrapped trays should not be stacked because:
a. the tray contents may be damaged
b. it can cause holes in the wrapper of the bottom tray
c. it will cause the shelving to bend
d. they will be more difficult to rotate
b. it can cause holes in the wrapper of the bottom tray
outside shipping containers:
a. should be removed prior to placing the items in storage
b. may be stored in the sterile storage area as long as they are not stored near the in-house sterilized items
c. make good storage containers to help keep items from falling from the shelves
d. all of the above
a. should be removed prior to placing the items in storage
event related shelf life means items are safe until opened for use:
a. true
b. false
b. false
sterilized packages may be jeopardized due to storage practices:
a. true
b. false
a. true
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