Multi-choice questions

Size: px

Start display at page:

Download "Multi-choice questions"

Gilbert Howard
7 years ago
Views:

1 Multi-choice questions Question 1 You may tick as many answers as you think are correct Policies and procedures must be in place to: A. meet the GSCC Code of Practice B. ensure the workplace is safe C. minimise the risk of abuse Question 2 In the event of a fire emergency you should: A. dial 999 B. raise the alarm C. wait for the emergency services before doing anything D. follow your organisation s procedure Question 3 Which of the following could be a fire risk in an individual s home? A. faulty wiring to an appliance B. furniture too close to an open fire C. frayed carpet D. central heating 1

2 Question 4 Moving and handling training is necessary for: A. healthcare workers B. visitors C. maintenance staff Question 5 You can help prevent the spread of infection by: A. washing hands correctly and at appropriate times B. wearing jewellery C. wearing personal protective clothing such as gloves and aprons D. wearing false nails E. covering any open cuts on your hands Question 6 You should wash your hands: A. at the beginning and end of your shift B. after using the toilet C. after changing dressings D. when you get home 2

3 Question 7 Which of the following could cause a service user to be vulnerable to MRSA? A. culture B. surgery C. open wound or burn D. social background Question 8 Which of the following is true regarding Clostridium Difficile: A. can be present in the gut without causing a problem B. is caused by antibiotic treatments altering the balance of bacteria in the gut C. It can be spread easily D. only the elderly are at risk Question 9 Which of the following is correct when handling sharps: A. they should be disposed of in the normal rubbish bags B. needles should be disassembled before disposal C. handling should be kept to a minimum D. do not attempt to re-sheath needles E. never take the sharp to another place for disposal 3

4 Question 10 When dealing with infection control, universal precautions require that: A. all blood and body fluids should be considered as infectious B. only blood carries a risk C. mucous and body waste do not pose a threat Question 11 When dealing with chemicals you should: A. follow manufacturer s guidelines B. mix similar products together C. store them safely Question 12 When handling food you should: A. keep to use by dates B. use the same chopping board for raw and cooked foods C. refreeze food for use later D. keep food covered E. store raw meat at the top of the fridge 4

5 Question 13 Clinical waste includes: A. blood B. drugs or other pharmaceutical products C. kitchen waste D. swabs and dressings E. waste paper and packaging Question 14 To deal with emergencies, each workplace should have as a minimum: A. a suitably stocked first aid box B. an emergency medical room C. an appointed person to take charge of first aid arrangements Question 15 To help prevent slips and falls you should: A. remove obstacles and obstructions B. avoid trailing cables C. discourage individuals from walking D. make sure the floor is clean and dry E. ensure there is good lighting 5

6 Open Questions Question 1. Make a list of 6 policies relating to health and safety which must be in place: Question 2 What must you know in order to respond appropriately to a fire in your work setting? For example: how do you raise the alarm? 6

7 Question 3 Explain briefly the responsibilities of your employer and yourself relating to moving and handling. Question 4 Describe the ways in which you minimise the risk of infection in your workplace. 7

8 Question 5 Explain how MRSA gets into the bloodstream of people and causes infection. Question 6 Draw up a list of guidelines to ensure sharps are handled safely. 8

9 Question 7 What do you understand by C.O.S.H.H. Question 8 Draw up an checklist relating to food safety. For example: Always wash hands properly 9

10 Question 9 What do you understand by clinical waste, and what regulations cover how it should be treated Question 10 Explain the 5 steps to risk assessment 10

11 Question 11 What do you understand by the following terms: Hazard Risk Question 12 Slips, trips and falls can cause serious injury to care workers and service users alike. Draw up a list of precautions you could take to minimise the risk of these accidents occurring 11

12 Has the learner passed yes/no Learners name... Trainers name... Date... 12

Domestic Assistants/Housekeepers A Workbook to record your training and personal development

Domestic Assistants/Housekeepers A Workbook to record your training and personal development / A Workbook to record your training and personal development Healthcare Associated Infection HAI is defined as an infection originating in a healthcare facility, which was not present or incubating at