1. Why doesn’t a control monitor determine that sterilized goods are sterile?
2. What is DART?
3. Describe each of the three levels of the Spaulding classification system.
4. What is immediate-use processing?
5. What is terminal disinfection?
6. Why are sterile packages given a lot number?
7. While scrubbed, you open a basin set and find a small amount of water pooled in the bottom of the basin. What are the possible causes of this? What will you do?
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