Importance and knowledge level on the infection control practice N=104
Categories | Sub-categories | Importance | Knowledge | Importance-Knowledge | ||
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M±SD | M±SD | M±SD | t |
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Organizational structure and function of infection control | 1. Composition and role of infection control committee | 8.72±1.67 | 6.05±2.12 | 2.67±2.48 | 10.98 | <.001 |
2. Role and function of infection control department | 8.89±1.56 | 6.05±2.11 | 2.85±2.47 | 11.74 | <.001 | |
3. Role and function of infection control nurse | 9.13±1.32 | 5.99±2.15 | 3.14±2.48 | 12.94 | <.001 | |
Understanding of microorganisms | 4. Major microorganisms causing infection | 8.79±1.55 | 5.35±1.72 | 3.44±1.99 | 17.59 | <.001 |
5. Microbiological test | 8.63±1.60 | 5.24±1.82 | 3.39±2.08 | 16.62 | <.001 | |
Isolation precaution | 6. Standard precatution | 9.33±1.07 | 6.59±2.01 | 2.74±2.13 | 13.12 | <.001 |
7. Transmission based precaution | 9.40±0.96 | 6.60±1.91 | 2.80±1.97 | 14.52 | <.001 | |
8. Management of isolation room | 9.48±0.81 | 6.64±1.86 | 2.83±1.88 | 15.38 | <.001 | |
9. Personal protective equipment | 9.45±0.91 | 6.78±1.82 | 2.67±1.90 | 14.33 | <.001 | |
Infection control by microorganism | 10. MRSA | 9.28±1.10 | 6.44±1.90 | 2.84±2.00 | 14.47 | <.001 |
11. VRE | 9.42±0.99 | 6.44±1.92 | 2.99±2.00 | 15.23 | <.001 | |
12. Other antimicrobial resistant organisms | 9.44±1.01 | 6.41±1.98 | 3.04±1.99 | 15.54 | <.001 | |
13. Tuberculosis | 9.51±0.94 | 6.77±2.02 | 2.74±2.02 | 13.85 | <.001 | |
14. Influenza | 9.42±0.92 | 6.83±2.00 | 2.60±2.02 | 13.10 | <.001 | |
15. Scabies | 9.63±0.69 | 7.06±2.05 | 2.57±2.05 | 12.76 | <.001 | |
Infection prevention for employee | 16. Infection control program for employee | 9.15±1.08 | 6.58±1.80 | 2.58±1.96 | 13.41 | <.001 |
17. Immunization program | 9.07±1.12 | 6.55±1.96 | 2.52±2.12 | 12.13 | <.001 | |
18. Management of exposure to infectious diseases | 9.29±0.92 | 6.59±1.88 | 2.69±2.03 | 13.54 | <.001 | |
19. Management of exposure to blood and body fluid | 9.31±0.93 | 6.66±1.92 | 2.64±2.05 | 13.17 | <.001 | |
Surveillance | 20. Definition of HAIs | 8.71±1.44 | 6.23±1.97 | 2.48±2.23 | 11.35 | <.001 |
21. Diagnosis of HAIs | 9.74±1.42 | 6.09±1.87 | 2.65±2.14 | 12.64 | <.001 | |
22. Surveillance of HAIs and reporting | 8.70±1.49 | 6.16±1.88 | 2.54±2.17 | 11.92 | <.001 | |
Prevention measures for HAIs | 23. Bacteremia | 9.24±1.18 | 6.60±1.89 | 2.64±2.01 | 13.39 | <.001 |
24. Peumonia | 9.34±1.06 | 6.76±1.97 | 2.58±2.08 | 12.65 | <.001 | |
25. Urinary tract infection | 9.40±0.96 | 6.96±1.85 | 2.44±1.95 | 12.81 | <.001 | |
Infection prevention for practice settings | 26. Endoscopy | 8.85±1.50 | 5.93±2.05 | 2.92±2.28 | 13.05 | <.001 |
27. Dialysis | 8.92±1.48 | 5.93±2.22 | 2.99±2.18 | 13.99 | <.001 | |
28. Intensive care unit | 9.15±1.27 | 6.25±2.06 | 2.89±2.07 | 14.24 | <.001 | |
29. Rehabilitation services | 8.80±1.45 | 5.97±1.96 | 2.85±2.07 | 13.98 | <.001 | |
Notifiable disease management | 30. Notifiable disease and reporting | 8.88±1.27 | 6.24±2.05 | 2.65±2.06 | 13.06 | <.001 |
Disinfection and sterilzation | 31. Classification and selection of disinfectants of instruments | 9.39±1.00 | 7.00±1.96 | 2.39±2.12 | 11.48 | <.001 |
32. Cleaning, disinfection and sterilization | 9.42±1.01 | 7.18±1.95 | 2.23±2.14 | 10.65 | <.001 | |
33. Management of sterilizer and sterile items | 9.48±0.90 | 7.22±2.00 | 2.25±2.15 | 10.68 | <.001 | |
Improvement of handhygiene | 34. Hand hygiene | 9.59±0.73 | 7.64±1.98 | 1.95±1.97 | 10.11 | <.001 |
35. Hand hygiene monitoring | 9.41±0.94 | 7.50±2.02 | 1.90±2.05 | 9.48 | <.001 | |
36. Hand hygiene promotion activities | 9.46±0.89 | 7.47±2.01 | 1.99±2.04 | 9.94 | <.001 | |
Infection control of environment | 37. Clean/contamination area management | 9.25±1.03 | 7.17±1.88 | 2.08±2.01 | 10.56 | <.001 |
38. Laundry management | 9.28±0.94 | 7.21±1.83 | 2.06±1.95 | 10.82 | <.001 | |
39. Waste management | 9.38±0.91 | 7.27±1.81 | 2.11±2.01 | 10.77 | <.001 | |
Planning and evaluation of infection control | 40. Infecion control program planing | 8.95±1.19 | 6.13±2.06 | 2.82±2.23 | 12.91 | <.001 |
41. Reporting system of infection control | 8.84±1.31 | 6.33±2.18 | 2.50±2.26 | 11.32 | <.001 | |
42. Risk management | 8.76±1.36 | 6.04±2.09 | 2.72±2.36 | 11.77 | <.001 | |
43. Reporting | 8.76±1.38 | 6.07±2.12 | 2.69±2.39 | 11.50 | <.001 |
Abbreviation: HAIs, healthcare associated infections.