HCA Exam Questions and Answers
1. What temp must you keep foods cold?
Answer 40 degrees
2. Gloves are required when
Answer You may be exposed to blood or bodily fluids
3. When should you check a clients skin
Answer Anytime you do personal care
4. HIV is hard to kill on household surfaces
Answer False
5. To prevent pressure ulcers for clients in wheelchairs, you should?
Answer Encourage them
to shift their weight frequently
6. You just Finished cutting raw meat on a cutting board. Do you need
to cut potatoes for salad what must you do to prevent cross-contamination?
Answer Wash, rinse, and disinfect the chopping board and knife
7. What is the temperature danger zone for bacteria to grow best?
Answer 41-140 degrees
1/
7
, 8. Self-directed care tasks must be listed in the client care plan
Answer True
9. A client complains of dizziness, thirst, weakness, and confusion they're
show- ing signs of...?
Answer Infection
10. A restraint may be used if a client says here she is afraid of falling
Answer False
11. A home care aides role in nurse delegation is to do the
delegated task as trained by the client
Answer False
12. Which of the following are potentially hazardous foods if stored in
tempera- ture danger zones?
Answer Cooked rice, chicken, cooked potatoes
13. When reporting suspected abuse to the DSHS a home care aide must
Answer Objec-
tively describe the facts of what they observed
14. What is the correct way to make disinfectant when using bleach
Answer Mix 1 teaspoon bleach with 1 gallon of cool water
2/
7
1. What temp must you keep foods cold?
Answer 40 degrees
2. Gloves are required when
Answer You may be exposed to blood or bodily fluids
3. When should you check a clients skin
Answer Anytime you do personal care
4. HIV is hard to kill on household surfaces
Answer False
5. To prevent pressure ulcers for clients in wheelchairs, you should?
Answer Encourage them
to shift their weight frequently
6. You just Finished cutting raw meat on a cutting board. Do you need
to cut potatoes for salad what must you do to prevent cross-contamination?
Answer Wash, rinse, and disinfect the chopping board and knife
7. What is the temperature danger zone for bacteria to grow best?
Answer 41-140 degrees
1/
7
, 8. Self-directed care tasks must be listed in the client care plan
Answer True
9. A client complains of dizziness, thirst, weakness, and confusion they're
show- ing signs of...?
Answer Infection
10. A restraint may be used if a client says here she is afraid of falling
Answer False
11. A home care aides role in nurse delegation is to do the
delegated task as trained by the client
Answer False
12. Which of the following are potentially hazardous foods if stored in
tempera- ture danger zones?
Answer Cooked rice, chicken, cooked potatoes
13. When reporting suspected abuse to the DSHS a home care aide must
Answer Objec-
tively describe the facts of what they observed
14. What is the correct way to make disinfectant when using bleach
Answer Mix 1 teaspoon bleach with 1 gallon of cool water
2/
7
