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WorksheetsStay healthy: preventing infectious diseases in early childhood
Total questions: 10
Worksheet time: 5mins
This document covers
How disease is spread
How to limit the spread of disease
How to change nappies
How to plan a nutritious menu for health
Staff health
The chain of infection used in the guide is a
5 step process
3 step process
2 step process
10 step process
Germs can spread via
droplet
airborne
contact
animals
Food
Bottles can be ...
Heated in the microwave
Heated in warm water
Served cold
Given to a child without testing the temperature
Returned to the fridge for later if the child is not hungry
The following are appropriate for early childhood settings
Sand pits
Birthday cakes
Playdough
Animals
Staff (and students) should wash hands
when entering and leaving the service
after wiping or blowing your own or a child's nose
after dealing with bodily fluids - nappies, blood, vomit
before serving food
before putting on gloves
A new pair of disposable gloves should be used when
changing a nappy
wiping a nose
cleaning the table with disinfectants
dressing a child
If a child is bleeding (students also need to tell the room leader).
Leave the child and go and get help
Make sure other children do not come in contact with the blood
Very carefully observe the wound for dirt by bringing your eye close to the wound
Put on gloves, if available, apply pressure and elevate
Cleaning
is not part of staying healthy, and therefore not part of my job
should be done by the cleaner and not me
removes germs (and keeps children healthy and safe and is therefore an essential part of my job)
Specific diseases
can mean the exclusion of the child from the centre
are of no concern to pregnant staff or parents
