School-Age CCB *
Module 5B Outcome A
Page 1
Updated January 27, 2017
Test Your Knowledge
Student Information
First Name
Last Name
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Question 1 * True or False
a) (1) Frequent hand washing is the single best protection we have against the spread of germs and therefore staying healthy.
True
False
Page 2
Question 2 * True or False
b. (2) Staff members are required to wash their hands with soap and warm water before and after giving medication.
True
False
Page 3
Question 3 * True or False
c. (3) It is critical that food safety be maintained in all areas of food storage and preparation.
True
False
Page 4
Question 4 * True or False
d. (4) In programs where food is prepared, at least one staff member must have a Washington State Department of Health Food Handler’s Permit to: Monitor and oversee food handling and service and provide orientation and on-going training for all staff involved in food handling.
True
False
Page 5
Question 5 * True or False
e. (5) According to Washington State law outlining approved food sources, you may serve leftover food previously served outside your center.
True
False
Page 6
Question 6 * True or False
f. (6) Regulations provide the following guidelines: Breakfast must contain a fruit or vegetable (or 100% juice), a dairy product, and a grain product.
True
False
Page 7
Question 7 * True or False
g. (7) Regulations provide the following guidelines: Lunch or dinner must contain a dairy product, a source of protein (i.e., meat, fish, legumes, tofu), a grain product, a fruit and vegetable.
True
False
Page 8
Question 8 * True or False
h. (8) Foods that are moist and high in protein or starch (such as meats, rice, beans, dairy foods and eggs) are not susceptible to bacterial growth.
True
False
Page 9
Updated January 27, 2017
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