Practice Test Geeks(CPT) Certified Preschool Teacher Practice Test
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Health, Safety, and Nutrition Flashcards

7 cards from real CPT practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 7 Health, Safety, and Nutrition flashcards as text

  1. A preschooler has a known peanut allergy and accidentally ingests a peanut product. She begins wheezing and her lips are swelling. What is the FIRST action the teacher should take?

    Answer: Administer the child's prescribed epinephrine auto-injector and call 911

    Anaphylaxis requires immediate use of epinephrine (if prescribed) and activation of emergency medical services.

  2. Which temperature range is considered the 'danger zone' for bacterial growth in food served to preschoolers?

    Answer: 40°F to 140°F

    The USDA defines 40°F–140°F as the temperature danger zone where bacteria multiply rapidly in food.

  3. During outdoor play, a teacher notices a child has fallen and is holding her wrist, refusing to move it. What should the teacher do?

    Answer: Immobilize the wrist, apply ice, and notify parents while monitoring the child

    A suspected fracture should be immobilized and iced; parents must be notified and medical evaluation sought.

  4. Which of the following is an appropriate iron-rich food to offer preschool-aged children?

    Answer: Fortified oatmeal

    Fortified oatmeal provides iron, which supports healthy brain development and prevents anemia in young children.

  5. A child arrives at preschool with a rash covering her torso and a fever of 101°F. According to exclusion policies, what should the teacher do?

    Answer: Isolate the child in a quiet area and contact parents for pickup

    A combination of fever and unexplained rash meets standard exclusion criteria; the child must be isolated and parents contacted.

  6. What is the recommended hand-washing duration for preschool children to effectively remove germs?

    Answer: 20 seconds or more

    The CDC recommends scrubbing hands for at least 20 seconds to effectively remove pathogens.

  7. Which substance should NEVER be stored in the same cabinet as food or food preparation supplies in a preschool kitchen area?

    Answer: Cleaning and sanitizing chemicals

    Cleaning chemicals must be stored separately from food items to prevent accidental poisoning or contamination.