CCB Module 8 Review

The only times staff are required to wash their hands are when they arrive for work and just before they leave.

• True

• False

Children are especially vulnerable to foodborne illnesses due to their smaller body size and underdeveloped immune systems.

• True

• False

The regulations prohibit serving children food that has been home-canned, frozen or prepared unless it is for the family’s own children.

• True

• False

Key numbers to remember are: Safe holding temperature: 41°F or cooler and 135°F or hotter, that means the danger zone is between 41°F and 135°F when bacteria will grow very rapidly in food.

• True

• False

According to regulations food must be offered about every 2 to 3 ½ hours.

• True

• False

Snack and mealtimes are social times, so they are good times for staff members to clean up the activity areas and set up for the next activities.

• True

• False

It is considered best practice for all staff preparing, handling, and serving food should maintain a current food handler’s card. This includes all teachers and caregivers who serve children food and snacks.

• True

• False

Some good tips for maintaining good dental care include:

• -Wean children from bottles by age one

• -Avoid prolonged use of sippy cup

• -Between meals, water only - fluoridated tap water

• -Limit fruit juice to no more than 4 oz/day

• -Brush teeth once per day while in care

• True

• False

As long as the center is providing some type of physical activity, it is not important if that activity is interesting and developmentally appropriate as long as some type of activity is available to them.

• True

• False

The National Association for Sport and Physical Education recommends that all children (ages 3-5) participate in at least 60 minutes of structured and 60 minutes of unstructured physical activity every day.

• True

• False