Question 1

What happens to unopened good quality hamburger stored in the refrigerator?

Accepted Answer

A) Nothing. 
B) It will eventually spoil. 
C) It simply ages and tastes better when cooked. 
D) All the contaminating microbes will die. 
A) Nothing. 
B) It will eventually spoil. 
C) It simply ages and tastes better when cooked. 
D) All the contaminating microbes will die. B

Question 2

Which of the following has the highest minimum cooking temperature?

Accepted Answer

A) Beef steaks 
B) Fresh ham 
C) Poultry 
D) Ground beef 
A) Beef steaks 
B) Fresh ham 
C) Poultry 
D) Ground beef C

Question 3

Most raw foods are seldom contaminated with microbes.

Accepted Answer

A) True 
 B)False  False

Question 4

If you use an alcohol hand rub throughout the day, what should you do at the end of the day?

Accepted Answer

A) Use a final alcohol hand rub to be sure microbes on the hands are not taken home. 
B) Take the alcohol hand-rub product home to continue good hand hygiene. 
C) Wash your hands with soap and water, rinse, and dry. 
D) Spray your hands with the surface disinfectant used in the office and rinse them well. 
A) Use a final alcohol hand rub to be sure microbes on the hands are not taken home. 
B) Take the alcohol hand-rub product home to continue good hand hygiene. 
C) Wash your hands with soap and water, rinse, and dry. 
D) Spray your hands with the surface disinfectant used in the office and rinse them well.

Question 5

How should food taken into the office be handled?

Accepted Answer

A) If using a microwave to reheat lunches, heat to 165° F, and carefully follow any heating instructions on prepackaged items. 
B) Be sure to add fresh food to a platter that already has food on it. 
C) Use the same cutting board for produce, meats, poultry, and boiled eggs to keep any microbes from contaminating other surfaces. 
D) If the food is frozen, thaw it at room temperature to speed up the process. 
A) If using a microwave to reheat lunches, heat to 165° F, and carefully follow any heating instructions on prepackaged items. 
B) Be sure to add fresh food to a platter that already has food on it. 
C) Use the same cutting board for produce, meats, poultry, and boiled eggs to keep any microbes from contaminating other surfaces. 
D) If the food is frozen, thaw it at room temperature to speed up the process.

Question 6

Which of the following will help reduce the spread of microbes?

Accepted Answer

A) Be sure to completely fill partially empty liquid soap containers to minimize the amount of air in the container. 
B) Don't set your purse down in clinical areas at work or in the kitchen at home. 
C) Rinse off bar soaps after each use at work and at home. 
D) When cleaning sinks and toilet bowls start with the bottom surfaces and work your way up to the top surfaces. 
A) Be sure to completely fill partially empty liquid soap containers to minimize the amount of air in the container. 
B) Don't set your purse down in clinical areas at work or in the kitchen at home. 
C) Rinse off bar soaps after each use at work and at home. 
D) When cleaning sinks and toilet bowls start with the bottom surfaces and work your way up to the top surfaces.

Question 7

What is the maximum time perishable food should be allowed to sit out at room temperatures below 90° F?

Accepted Answer

A) 2 hours 
B) 3 hours 
C) 4 hours 
D) 5 hours 
A) 2 hours 
B) 3 hours 
C) 4 hours 
D) 5 hours

Question 8

Things taken to work (e.g., purses, gifts, lunch containers, packages, non-protective outer clothing, boots, and garment bags) should be properly managed by:

Accepted Answer

A) wiping off or spraying the items with a disinfectant immediately after entering the office. 
B) rubbing an alcohol hand rub over the items to kill any microbes. 
C) informing the patients of these contaminated items not regularly present in the office. 
D) keeping the items out of clinical areas. 
A) wiping off or spraying the items with a disinfectant immediately after entering the office. 
B) rubbing an alcohol hand rub over the items to kill any microbes. 
C) informing the patients of these contaminated items not regularly present in the office. 
D) keeping the items out of clinical areas.

Question 9

What shouldn't be done if you have a respiratory infection (e.g., the common cold) to reduce the spread of disease agents?

Accepted Answer

A) Touch only drawer knobs and door pulls in the kitchen and not the silverware. 
B) Don't share hand or bath towels with others in the family. 
C) Don't use bar soaps. 
D) Cover your mouth and nose when sneezing. 
A) Touch only drawer knobs and door pulls in the kitchen and not the silverware. 
B) Don't share hand or bath towels with others in the family. 
C) Don't use bar soaps. 
D) Cover your mouth and nose when sneezing.

Question 10

Things at the office that will be taken home (e.g., purses, containers, packages, non-protective outer clothing, boots, garment bags) should not be handled with contaminated hands and should be:

Accepted Answer

A) steam sterilized before taking home. 
B) soaked in a disinfectant for 15 minutes before taking home. 
C) stored in a nonclinical area while at work. 
D) ultrasonically cleaned before taking home. 
A) steam sterilized before taking home. 
B) soaked in a disinfectant for 15 minutes before taking home. 
C) stored in a nonclinical area while at work. 
D) ultrasonically cleaned before taking home.

Question 11

Once foods have been cooked to the proper temperature, they can be left out at room temperature uncovered for up to 5 hours.

Accepted Answer

A) True 
 B)False

Question 12

A reasonable solution to deal with contaminated work shoes is to:

Accepted Answer

A) wash the shoes at the end of each day. 
B) disinfect the shoes at the end of each day. 
C) leave your work shoes at work. 
D) sterilize the shoes at the end of each day. 
A) wash the shoes at the end of each day. 
B) disinfect the shoes at the end of each day. 
C) leave your work shoes at work. 
D) sterilize the shoes at the end of each day.

Question 13

The CDC recommends that health care workers with which of the following diseases be restricted from patient contact?

Accepted Answer

A) Hepatitis A or periodontal disease 
B) Shingles or pediculosis 
C) Rubella or dental caries 
D) Chickenpox or periapical infection 
A) Hepatitis A or periodontal disease 
B) Shingles or pediculosis 
C) Rubella or dental caries 
D) Chickenpox or periapical infection

Question 14

Keep meat, poultry, seafood, and eggs and their juices away from ready-to-eat foods during preparation, when in the grocery bags, and when in the refrigerator.

Accepted Answer

A) True 
 B)False

Question 15

How should protective clothing be managed?

Accepted Answer

A) It should be taken home in a plastic bag and laundered in hot soapy water. 
B) It can be worn home and laundered separately from other items in hot soapy water. 
C) It should be placed in a red biohazard bag and taken to the local laundromat for washing. 
D) It needs to be laundered in the office or sent out to a laundry service. 
A) It should be taken home in a plastic bag and laundered in hot soapy water. 
B) It can be worn home and laundered separately from other items in hot soapy water. 
C) It should be placed in a red biohazard bag and taken to the local laundromat for washing. 
D) It needs to be laundered in the office or sent out to a laundry service.

Question 16

Do not prepare your lunch the night before taking it into the office.

Accepted Answer

A) True 
 B)False

Question 17

What is protective clothing?

Accepted Answer

A) It's whatever you wear to work. 
B) It's whatever you wear home after work. 
C) It's what you put on at work to cover whatever your wear in to work. 
D) It's what you put on when you are leaving the office during the daytime (e.g., for lunch). 
A) It's whatever you wear to work. 
B) It's whatever you wear home after work. 
C) It's what you put on at work to cover whatever your wear in to work. 
D) It's what you put on when you are leaving the office during the daytime (e.g., for lunch).

Question 18

Which of the following raw foods can be safely stored in a refrigerator for the longest time?

Accepted Answer

A) Hot dogs 
B) Luncheon meats 
C) Ground meats 
D) Sausage 
A) Hot dogs 
B) Luncheon meats 
C) Ground meats 
D) Sausage

Question 19

When serving food at an office party, do not add fresh food to a platter that already had food in it.

Accepted Answer

A) True 
 B)False

Question 20

A dental assistant with conjunctivitis should be restricted from patient contact.

Accepted Answer

A) True 
 B)False

Exam 22: Cross-Contamination Between Work and Home

What happens to unopened good quality hamburger stored in the refrigerator?

Which of the following has the highest minimum cooking temperature?

Most raw foods are seldom contaminated with microbes.

If you use an alcohol hand rub throughout the day, what should you do at the end of the day?

How should food taken into the office be handled?

Which of the following will help reduce the spread of microbes?

What is the maximum time perishable food should be allowed to sit out at room temperatures below 90° F?

Things taken to work (e.g., purses, gifts, lunch containers, packages, non-protective outer clothing, boots, and garment bags) should be properly managed by:

What shouldn't be done if you have a respiratory infection (e.g., the common cold) to reduce the spread of disease agents?

Things at the office that will be taken home (e.g., purses, containers, packages, non-protective outer clothing, boots, garment bags) should not be handled with contaminated hands and should be:

Once foods have been cooked to the proper temperature, they can be left out at room temperature uncovered for up to 5 hours.

A reasonable solution to deal with contaminated work shoes is to:

The CDC recommends that health care workers with which of the following diseases be restricted from patient contact?

Keep meat, poultry, seafood, and eggs and their juices away from ready-to-eat foods during preparation, when in the grocery bags, and when in the refrigerator.

How should protective clothing be managed?

Do not prepare your lunch the night before taking it into the office.

What is protective clothing?

Which of the following raw foods can be safely stored in a refrigerator for the longest time?

When serving food at an office party, do not add fresh food to a platter that already had food in it.

A dental assistant with conjunctivitis should be restricted from patient contact.

Scope of Microbiology and Infection Control

Characteristics of Microorganisms

Development of Infectious Diseases

Emerging Diseases

Oral Microbiology and Plaque-Associated Diseases

Bloodborne Pathogens

Oral and Respiratory Diseases

Infection Control Rationale and Regulations

Immunization

Hand Hygiene

Personal Protective Equipment

Instrument Processing

Surface and Equipment Asepsis

Dental Unit Water Asepsis and Air Quality

Aseptic Techniques

Laboratory and Radiographic Asepsis

Waste Management

Preventing Sharps Injuries

A Clinical Asepsis Protocol

General Office Safety and Asepsis

Greener Infection Control

About the Occupational Safety and Health Administration

Osha Inspections

Management of the Office Safety Program

Managing Chemicals Safely

Employee Fire Prevention and Emergency Action Plans

Infection Control Concerns During Remodeling or Construction

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