ECEC Hygiene Quiz

What is the minimum recommended duration for washing hands to effectively remove germs?

• 10 seconds

• 20 seconds

• 30 seconds

• 40 seconds

Which of the following is NOT a recommended step in proper handwashing technique?

• Wetting hands with clean, running water

• Applying soap and lathering

• Rinsing hands under still water

• Drying hands with a paper towel

What is the primary reason for using soap when washing hands?

• To make hands smell nice

• To create bubbles

• To remove dirt and germs

• To moisturise the skin

Which of the following is a key practice to prevent the spread of illnesses in an Early Childhood Education and Care (ECEC) setting?

• Sharing personal items

• Regular handwashing

• Using the same towel for all children

• Allowing sick children to attend

What is the recommended action if a child in an ECEC setting shows symptoms of illness?

• Ignore the symptoms

• Isolate the child and inform the parents, follow the recommended exclusion period in Staying Healthy 5th edition.

• Give the child medication without parental consent

• Allow the child to continue participating in all activities

When should you wash your hands in ECEC?

• Before starting entering a room

• After eating

• After wiping a nose

• Before and After changing a nappy

What is the best way to dry hands after washing them in an ECEC setting?

• Using a shared towel

• Air drying

• Using a clean, disposable paper towel

• Wiping on clothes

Which of the following is NOT a benefit of maintaining good personal hygiene?

• Reducing the risk of infections

• Improving self-esteem

• Spreading germs to others

• Promoting overall health

What should be done with toys and equipment in an ECEC setting to prevent the spread of illnesses?

• Clean and disinfect regularly

• Only clean them once a week

• Cleaning them once they have been mouthed by a child

• Only clean them when visibly dirty

Which of the following is a correct practice for handling food in an ECEC setting to ensure hygiene?

• Preparing food with unwashed hands

• Using separate cutting boards for raw and cooked foods, these would be colour coordinated

• Storing food at room temperature

• Allowing children to eat food that has fallen on the floor