Infection Prevention and Control Practice Quiz
Infection Prevention and Control Training Quiz
This quiz is designed to test knowledge and understanding of Infection Prevention and Control (IPC) within the UK health and social care sector.
It covers key topics including legislation and regulations, employer and employee responsibilities, the definition and principles of IPC, the chain of infection, correct use of Personal Protective Equipment (PPE), hand hygiene techniques, and the management of Hospital-Acquired Infections (HAIs).
It also addresses Care Quality Commission (CQC) standards and other UK laws guiding infection control. The aim is to reinforce best practices and compliance with national guidelines to ensure safe, effective care and minimise infection risks.
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Infection Prevention and Control (IPC) Practice Quiz Set A (1-50 Questions)
1. Which legislation in the UK requires employers to ensure a safe working environment, including infection control?
a) Health and Safety at Work Act 1974
b) Data Protection Act 2018
c) Equality Act 2010
d) Care Act 2014
2. Which regulation specifically addresses infection prevention in health and social care settings?
a) COSHH Regulations 2002
b) GDPR Regulations
c) Mental Capacity Act 2005
d) Freedom of Information Act
3. What does COSHH stand for?
a) Control of Substances Hazardous to Health
b) Care of Staff Health and Hygiene
c) Control of Safety Hazards in Hospitals
d) Care of Substances Hazardous to Health
4. Which body inspects and regulates IPC standards in health and social care in England?
a) NHS England
b) Care Quality Commission (CQC)
c) Public Health England
d) NICE
5. What is the definition of Infection Prevention and Control?
a) Eliminating all microorganisms from the environment
b) Measures to prevent and control the spread of infection
c) Treating infections after they occur
d) Using antibiotics to prevent infection
6. Which of the following is NOT part of the employer’s responsibility under IPC legislation?
a) Providing PPE
b) Conducting risk assessments
c) Ensuring staff training
d) Ignoring staff feedback
7. Which of the following is an employee responsibility under IPC?
a) Refusing to follow policies
b) Reporting hazards and incidents
c) Avoiding hand hygiene
d) Ignoring PPE guidelines
8. What is the first link in the chain of infection?
a) Mode of transmission
b) Infectious agent
c) Susceptible host
d) Portal of entry
9. Which of these is considered a reservoir in the chain of infection?
a) Contaminated surfaces
b) Air
c) Human body
d) All of the above
10. Which of these is a portal of exit?
a) Broken skin
b) Mouth
c) Nose
d) All of the above
11. Which of these is a mode of transmission?
a) Airborne
b) Contact
c) Droplet
d) All of the above
12. Which PPE is required for contact precautions?
a) Gloves and apron
b) Mask only
c) Eye protection only
d) Gloves only
13. Which PPE is required for airborne precautions?
a) Surgical mask
b) FFP3 respirator
c) Apron only
d) Gloves only
14. What is the recommended time for handwashing with soap and water?
a) 10 seconds
b) 20 seconds
c) 40 seconds
d) 60 seconds
15. Which of these is NOT a correct hand hygiene moment according to WHO’s 5 Moments?
a) Before patient contact
b) After touching patient surroundings
c) Before eating lunch
d) After body fluid exposure
16. Which of these is considered a Hospital-Acquired Infection (HAI)?
a) MRSA
b) Norovirus
c) Influenza
d) Chickenpox
17. Which law requires safe disposal of clinical waste?
a) Environmental Protection Act 1990
b) Health and Safety at Work Act
c) Care Act 2014
d) Equality Act 2010
18. What colour bag is used for infectious waste in the UK?
a) Black
b) Orange
c) Yellow
d) Green
19. Which of these is a CQC fundamental standard related to IPC?
a) Safe care and treatment
b) Financial compliance
c) Staff recruitment
d) Equality and diversity
20. Which organisation provides IPC guidance for NHS trusts?
a) NICE
b) CQC
c) Public Health England
d) All of the above
21. Which of these is a key principle of IPC?
a) Risk assessment
b) Hand hygiene
c) PPE use
d) All of the above
22. Which of these is considered a susceptible host?
a) Elderly person
b) Immunocompromised patient
c) Newborn baby
d) All of the above
23. Which of these is NOT a standard precaution?
a) Hand hygiene
b) Safe sharps disposal
c) Wearing PPE for every task
d) Respiratory hygiene
24. Which of these is a bloodborne virus?
a) Hepatitis B
b) Norovirus
c) Influenza
d) MRSA
25. Which of these is the correct order for donning PPE?
a) Apron → Mask → Gloves
b) Gloves → Apron → Mask
c) Mask → Gloves → Apron
d) Apron → Gloves → Mask
26. Which of these is the correct order for removing PPE?
a) Gloves → Apron → Mask
b) Apron → Gloves → Mask
c) Mask → Apron → Gloves
d) Gloves → Mask → Apron
27. Which of these is considered a fomite?
a) Air
b) Contaminated surface
c) Water
d) Food
28. Which of these is the most effective way to kill spores?
a) Alcohol-based hand rub
b) Soap and water
c) Bleach solution
d) Warm water rinse
29. Which of these is considered a high-touch surface?
a) Ceiling
b) Door handle
c) Floor
d) Wall
30. Which of these is considered a clinical waste?
a) Used PPE
b) Food waste
c) Office paper
d) Clean linen
31. Which of these is considered a risk factor for infection?
a) Broken skin
b) Poor nutrition
c) Chronic illness
d) All of the above
32. Which of these is considered a standard cleaning agent?
a) Bleach
b) Alcohol solution
c) Detergent
d) All of the above
33. Which of these is considered a safe sharps practice?
a) Recapping needles
b) Disposing immediately in sharps bin
c) Leaving needles on tray
d) Passing needles hand-to-hand
34. Which of these is considered a vector?
a) Mosquito
b) Door handle
c) Air
d) Water
35. Which of these is considered a portal of entry?
a) Broken skin
b) Mouth
c) Nose
d) All of the above
36. Which of these is considered a healthcare-associated infection risk?
a) Catheter use
b) Hand hygiene compliance
c) PPE use
d) All of the above
37. Which of these is considered a disinfectant?
a) Soap
b) Bleach
c) Water
d) Alcohol gel
38. Which of these is considered a sterilisation method?
a) Autoclaving
b) Wiping with alcohol
c) Washing with soap
d) Drying in sunlight
39. Which of these is considered a cleaning method?
a) Removing visible dirt
b) Killing all microorganisms
c) Killing spores
d) Using high heat
40. Which of these is considered a principle of IPC?
a) Risk assessment
b) Hand hygiene
c) PPE use
d) All of the above
41. Which UK regulation requires reporting of certain infections?
a) RIDDOR
b) COSHH
c) GDPR
d) Equality Act
42. Which of these infections is notifiable under UK law?
a) Tuberculosis
b) MRSA
c) Norovirus
d) Influenza
43. Which of these is a CQC enforcement action for poor IPC compliance?
a) Warning notice
b) Improvement notice
c) Prosecution
d) All of the above
44. Which of these is considered a droplet precaution?
a) Wearing gloves only
b) Wearing a surgical mask
c) Using an N95 respirator
d) Avoiding eye protection
45. Which of these is considered a contact precaution?
a) Wearing gloves and apron
b) Wearing a mask only
c) Using hand sanitiser occasionally
d) Avoiding patient contact
46. Which of these is considered a high-risk patient group?
a) Elderly
b) Immunocompromised
c) Newborns
d) All of the above
47. Which of these is considered a hospital-acquired infection?
a) MRSA
b) Norovirus
c) Influenza
d) Chickenpox
48. Which of these is considered a correct hand hygiene technique?
a) Palm to palm
b) Interlaced fingers
c) Rotational rubbing of thumbs
d) All of the above
49. Which of these is considered a legal requirement for employers?
a) Provide PPE
b) Train staff on IPC
c) Conduct risk assessments
d) All of the above
50. Which of these is considered a CQC fundamental standard?
a) Safe care and treatment
b) Financial compliance
c) Staff recruitment
d) Equality and diversity
Correct Answers with Explanations
- a) Health and Safety at Work Act 1974 – Requires employers to ensure a safe workplace, including infection control measures.
- a) COSHH Regulations 2002 – Controls exposure to hazardous substances, including infectious agents.
- a) Control of Substances Hazardous to Health – UK regulation for managing harmful substances.
- b) Care Quality Commission (CQC) – Regulates and inspects IPC standards in health and social care.
- b) Measures to prevent and control the spread of infection – IPC focuses on prevention and containment.
- d) Ignoring staff feedback – Employers must listen and act on staff concerns about IPC.
- b) Reporting hazards and incidents – Employees must report risks to maintain safety.
- b) Infectious agent – The chain of infection starts with the microorganism causing disease.
- d) All of the above – Reservoirs include humans, surfaces, and the environment.
- d) All of the above – Portals of exit include skin, mouth, and nose.
- d) All of the above – Transmission can be airborne, droplet, or contact.
- a) Gloves and apron – Contact precautions require barrier protection.
- b) FFP3 respirator – Airborne precautions need high-level respiratory protection.
- b) 20 seconds – Recommended handwashing time per WHO and NHS guidelines.
- c) Before eating lunch – WHO’s 5 Moments focus on patient care, not personal meals.
- a) MRSA – Common hospital-acquired infection in UK healthcare settings.
- a) Environmental Protection Act 1990 – Governs safe disposal of clinical waste.
- b) Orange – Orange bags are used for infectious waste in UK healthcare.
- a) Safe care and treatment – CQC requires infection control as part of safe care.
- d) All of the above – NICE, CQC, and PHE all provide IPC guidance.
- d) All of the above – IPC principles include risk assessment, hygiene, and PPE.
- d) All of the above – Elderly, newborns, and immunocompromised are high-risk hosts.
- c) Wearing PPE for every task – PPE is used based on risk, not for all tasks.
- a) Hepatitis B – A bloodborne virus transmitted via infected blood.
- a) Apron → Mask → Gloves – Correct sequence for donning PPE.
- a) Gloves → Apron → Mask – Correct sequence for removing PPE to avoid contamination.
- b) Contaminated surface – Fomites are objects that carry infection.
- c) Bleach solution – Effective against spores like C. difficile.
- b) Door handle – High-touch surfaces can spread infection easily.
- a) Used PPE – Classified as clinical waste in healthcare.
- d) All of the above – Broken skin, poor nutrition, and illness increase infection risk.
- d) All of the above – Bleach, alcohol, and detergents are common cleaning agents.
- b) Disposing immediately in sharps bin – Prevents needlestick injuries.
- a) Mosquito – A vector transmits infection from one host to another.
- d) All of the above – Entry points include skin, mouth, and nose.
- a) Catheter use – Invasive devices increase HCAI risk.
- b) Bleach – A strong disinfectant for killing pathogens.
- a) Autoclaving – Sterilisation method using high-pressure steam.
- a) Removing visible dirt – Cleaning removes dirt but does not kill all microbes.
- d) All of the above – IPC principles include hygiene, PPE, and risk assessment.
- a) RIDDOR – Requires reporting of certain infections and incidents.
- a) Tuberculosis – TB is a notifiable disease under UK law.
- d) All of the above – CQC can issue warnings, notices, or prosecute for poor IPC.
- b) Wearing a surgical mask – Droplet precautions require a mask.
- a) Wearing gloves and apron – Contact precautions prevent contamination.
- d) All of the above – Elderly, newborns, and immunocompromised are vulnerable.
- a) MRSA – A common hospital-acquired infection.
- d) All of the above – Proper hand hygiene includes all listed steps.
- d) All of the above – Employers must provide PPE, training, and risk assessments.
- a) Safe care and treatment – A CQC fundamental standard ensuring IPC compliance.
50 Infection Prevention & Control Quiz Questions
1. What is the most effective method of preventing infection transmission?
A. Wearing gloves
B. Hand hygiene
C. Using aprons
D. Keeping doors closed
2. When should hands be washed with soap and water instead of hand gel?
A. After taking a break
B. When hands are visibly soiled
C. Before writing notes
D. After phone use
3. Standard precautions should be applied to:
A. People with known infections
B. Only elderly people
C. All service users
D. Only staff
4. PPE should be removed:
A. Before leaving the service user’s room
B. After returning to the office
C. At the end of the shift
D. In the break room
5. What does PPE stand for?
A. Personal Protection Equipment
B. Preventing Public Exposure
C. Personal Protective Equipment
D. Patient Protective Equipment
6. Which of the following is a common route of infection transmission?
A. Electrical transmission
B. Wind transmission
C. Contact transmission
D. Solar transmission
7. Sharps must be disposed of in:
A. Clinical waste bags
B. Yellow sharps bin
C. Household bin
D. Recycling bin
8. What colour bag is used for infectious waste in most UK healthcare settings?
A. Green
B. Black
C. Yellow/orange
D. Blue
9. What should you do if you suffer a needlestick injury?
A. Ignore it
B. Finish the task first
C. Wash and report immediately
D. Wrap it in a bandage and continue
10. Which is an example of good respiratory hygiene?
A. Sneezing openly
B. Coughing into hands
C. Using tissues and disposing immediately
D. Turning away and coughing
11. What is the recommended time for effective handwashing?
A. 5 seconds
B. 10 seconds
C. 20 seconds
D. 45 seconds
12. Alcohol gel is NOT effective against:
A. Norovirus
B. Influenza
C. Covid-19
D. MRSA
13. MRSA is a type of:
A. Virus
B. Fungus
C. Bacteria
D. Parasite
14. Which PPE item must be changed between service users?
A. Shoes
B. Uniform
C. Gloves
D. Socks
15. Clinical waste should be stored:
A. In a locked area
B. Next to patient rooms
C. Under desks
D. In staff lockers
16. Which action breaks the chain of infection?
A. Sharing equipment
B. Poor hand hygiene
C. Cleaning high-touch surfaces
D. Wearing jewellery
17. What is cross-contamination?
A. Mixing cleaning products
B. Spread of microorganisms between people or surfaces
C. Moving items between rooms
D. Wearing gloves twice
18. Disposable aprons must be used:
A. All day
B. When there is a risk of contact with bodily fluids
C. Only for personal care
D. Only for cleaning tasks
19. What does “aseptic” mean?
A. Without germs
B. Without gloves
C. Without PPE
D. Without water
20. What must be done before donning PPE?
A. Drink water
B. Perform hand hygiene
C. Put on your uniform
D. Check emails
21. Which is an example of indirect transmission?
A. Touching contaminated surfaces
B. Sneezing directly at someone
C. Direct skin-to-skin contact
D. Talking at close range
22. Gloves should be worn when:
A. Pushing a wheelchair
B. Reading a care plan
C. Contact with blood or bodily fluids is likely
D. Entering the building
23. What is the first step in effective cleaning?
A. Disinfect
B. Dry the surface
C. Remove visible dirt
D. Spray disinfectant immediately
24. Which part of the hand is commonly missed during handwashing?
A. Fingertips
B. Wrists
C. Palms
D. Back of hands
25. What should be done with heavily soiled linen?
A. Shake it before washing
B. Place in a red/alginate bag
C. Put in the normal wash
D. Air dry outside
26. What is the correct order for doffing PPE?
A. Gloves → Apron → Mask
B. Mask → Apron → Gloves
C. Apron → Mask → Gloves
D. Gloves → Mask → Apron
27. When should staff stay off work after vomiting/diarrhoea?
A. 12 hours
B. 24 hours
C. 48 hours
D. Until feeling better
28. Which infection requires special precautions such as isolation?
A. Common cold
B. Norovirus
C. Mild allergies
D. Headache
29. What is the purpose of risk assessments in IPC?
A. To decide staff uniform
B. To identify hazards and control measures
C. To decide shift patterns
D. To check staff attendance
30. Which is a symptom of infection?
A. Normal temperature
B. Increased appetite
C. Redness and swelling
D. Clear skin
31. What should staff do if they notice poor infection control practice?
A. Ignore it
B. Report according to policy
C. Imitate it
D. Post on social media
32. Hands must be dried with:
A. Personal towels
B. Shared cloth towel
C. Paper towels or air dryer
D. Clothing sleeve
33. A clean technique in care involves:
A. Sterile gloves
B. Avoiding contamination during procedures
C. Wearing a mask at all times
D. Using boiling water
34. Which PPE protects against splashes?
A. Apron
B. Gloves
C. Face shield/visor
D. Shoe covers
35. Waste segregation helps to:
A. Increase waste
B. Reduce recycling
C. Prevent infection spread
D. Reduce staff workload
36. What type of cleaning removes microorganisms?
A. Dry dusting
B. Sweeping
C. Disinfection
D. Wiping with water
37. Which infection spreads through droplets?
A. Athlete’s foot
B. Influenza
C. Chickenpox (airborne)
D. Tapeworm
38. Hands should be decontaminated:
A. Every hour
B. Before and after every care task
C. Only at the end of shift
D. Only after using the toilet
39. What is the main purpose of wearing gloves?
A. Keep hands warm
B. Replace handwashing
C. Protect against contamination
D. Look professional
40. What is a “carrier” of infection?
A. Someone who is always sick
B. A person who spreads infection without symptoms
C. A person with visible symptoms
D. A person in isolation
41. What should be done with single-use equipment?
A. Clean and reuse
B. Use for one resident only
C. Use for multiple residents
D. Give to another team
42. What does COSHH relate to?
A. Staffing levels
B. Hazardous substances
C. Patient nutrition
D. Room temperature
43. Which microorganism causes COVID-19?
A. Bacteria
B. Fungus
C. Virus
D. Parasite
44. Which is the safest cleaning method for blood spills?
A. Water only
B. Household wipes
C. Chlorine-based disinfectant
D. Air drying
45. What must be worn for tasks with splash risk?
A. Gloves only
B. Apron only
C. Full PPE including eye protection
D. No PPE
46. A care worker should tie back long hair to:
A. Look tidy
B. Prevent hair shedding and contamination
C. Move faster
D. Avoid washing hair
47. What should staff do before eating?
A. Wear gloves
B. Wash hands
C. Put on apron
D. Review paperwork
48. Which factor can increase infection risk?
A. Good nutrition
B. Poor hand hygiene
C. Clean environment
D. Correct PPE use
49. What is the purpose of colour-coded cleaning equipment?
A. Save money
B. Match room décor
C. Prevent cross-contamination
D. Reduce cleaning time
50. What must be done after removing gloves?
A. Put on new gloves
B. Wipe hands with apron
C. Perform hand hygiene
D. Touch surfaces immediately
Answer Key with Explanations (Questions 1–50)
1. B – Hand hygiene
Hand hygiene is the most effective way to break the chain of infection.
2. B – When hands are visibly soiled
Alcohol gel does not work properly on visibly dirty or greasy hands.
3. C – All service users
Standard precautions apply universally because anyone may carry infection.
4. A – Before leaving the service user’s room
Removes contamination before entering clean areas.
5. C – Personal Protective Equipment
Correct official definition of PPE.
6. C – Contact transmission
Most infections spread through direct or indirect contact.
7. B – Yellow sharps bin
Sharps bins are puncture-resistant and designed for needles.
8. C – Yellow/orange
Used for infectious or clinical waste in UK healthcare settings.
9. C – Wash and report immediately
Prevents infection and ensures quick treatment.
10. C – Using tissues and disposing immediately
Reduces droplet spread and contamination.
11. C – 20 seconds
WHO/NHS recommend at least 20 seconds for proper handwashing.
12. A – Norovirus
Alcohol gel is ineffective; soap and water must be used.
13. C – Bacteria
MRSA is a resistant strain of Staphylococcus aureus.
14. C – Gloves
Gloves must NEVER be worn between service users.
15. A – In a locked area
Prevents public access and complies with regulations.
16. C – Cleaning high-touch surfaces
Reduces pathogens on commonly touched areas.
17. B – Spread of microorganisms between people or surfaces
Cross-contamination transfers harmful microorganisms.
18. B – When there is a risk of contact with bodily fluids
Aprons protect uniforms from contamination.
19. A – Without germs
Aseptic = free from microorganisms.
20. B – Perform hand hygiene
Prevents contaminating PPE when putting it on.
21. A – Touching contaminated surfaces
Indirect transmission occurs via objects/fomites.
22. C – Contact with blood or bodily fluids is likely
Gloves protect only during high-risk tasks.
23. C – Remove visible dirt
Surfaces must be cleaned before disinfectants can work effectively.
24. A – Fingertips
Commonly missed during handwashing.
25. B – Place in a red/alginate bag
Red/alginate bags prevent contamination during washing.
26. A – Gloves → Apron → Mask
Removes the most contaminated items first.
27. C – 48 hours
Prevents onward spread of gastrointestinal infections like norovirus.
28. B – Norovirus
Highly contagious; isolation helps prevent outbreaks.
29. B – To identify hazards and control measures
Risk assessments reduce or eliminate infection risks.
30. C – Redness and swelling
Common signs of inflammation and possible infection.
31. B – Report according to policy
Ensures corrective action and protects service users.
32. C – Paper towels or air dryer
Damp hands spread bacteria more easily.
33. B – Avoiding contamination during procedures
Clean technique reduces the risk of introducing microbes.
34. C – Face shield/visor
Protects eyes, nose, and mouth from splashes.
35. C – Prevent infection spread
Separating waste types reduces cross-contamination.
36. C – Disinfection
Kills microorganisms on surfaces.
37. B – Influenza
Flu spreads via respiratory droplets.
38. B – Before and after every care task
Ensures hands are clean at the point of care.
39. C – Protect against contamination
Gloves form a barrier against blood and bodily fluids.
40. B – A person who spreads infection without symptoms
Carriers can infect others despite appearing healthy.
41. B – Use for one resident only
Single-use means one person, one time.
42. B – Hazardous substances
COSHH controls exposure to dangerous chemicals.
43. C – Virus
COVID-19 is caused by the SARS-CoV-2 virus.
44. C – Chlorine-based disinfectant
Effectively kills blood-borne pathogens.
45. C – Full PPE including eye protection
Required where splashes of bodily fluids are likely.
46. B – Prevent hair shedding and contamination
Loose hair can spread germs or touch patients/equipment.
47. B – Wash hands
Prevents ingestion of harmful microorganisms.
48. B – Poor hand hygiene
One of the main causes of infection spread.
49. C – Prevent cross-contamination
Colour coding keeps cleaning tools for separate areas.
50. C – Perform hand hygiene
Hands may be contaminated after removing gloves.
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