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All Staff COVID-19 Training

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Question 1 of 11

1. Question
1 point(s)
What is COVID-19?
- A. A Severe Accute Respitory Syndrome caused by coronavirus-2
- B. A Severe Acute Stomach Infection
- C. A Severe Acute syndrome affecting animals only
- D. A Bacterial infection in the chest and lungs
Question 2 of 11

2. Question
1 point(s)
Who is most at risk of contracting COVID -19?
- A. People that smoke
- B. The elderly and those with comorbidities
- C. Household pets and farm animals
- D. Anyone that has come in close physical contact with infected individuals.
Question 3 of 11

3. Question
1 point(s)
How is COVID -19 transmitted or spread?
- A. It is airborn and anyone can breath in the virus
- B. The virus is spread from one person to another who are in close physical contact via respitory droplets produced when an infected person coughs or sneezes.
- C. It is spread through contaminated food
- D. It is spread through contaminated water sources
Question 4 of 11

4. Question
1 point(s)
Some of the most commonly reported symptoms of COVID-19 are:
- A. Bloodshot eyes
- B. Painful joints and muscles
- C. Cough, sore throat, shortness of breath or fever
- D. Runny tummy
Question 5 of 11

5. Question
1 point(s)
Measures to reduce the risk of infection include:
- A. Washing your hands frequently with soap, using an alcohol-based hand saniter, and wearing a face mask
- B. Nothing can be done to reduce the risk of infection
- C. Avoid close contact with people who are sick
- D. Both option A and C
Question 6 of 11

6. Question
1 point(s)
When wearing a face mask I must ensure that:
- A. My nose remains open so that I can still smell
- B. Both my nose and mouth are sufficiently covered
- C. I avoid touching my mask while I am wearing it and handle the ear loops or ties as opposed to the front part of the mask that is meant to cover my nose and mouth
- D. Both option B and C
Question 7 of 11

7. Question
1 point(s)
Some of the measures taken by CIB to reduce the risk of infection at the workplace include:
- A. The entire office is cleaned and sanitised each morning before work, and at the end of each work day.
- B. All staff have been provided with 2x cloth masks
- C. Hand sanitisers/disinfectant wipes, disposable paper towels & soap dispensers have been placed in prominent places throughout the building
- D. All of the above options
Question 8 of 11

8. Question
1 point(s)
Before I enter the work place, and upon leaving the office at the end of the day, I must
- A. Quickly put on my mask
- B. Complete a temperature/ symptom screening and sign the applicable register
- C. Sanitise my bag and any computer equipment I wish to bring into the office
- D. Both options B and C
Question 9 of 11

9. Question
1 point(s)
The dedicated ‘Isolation’ room for staff feeling ill at work is the:
- A. Training room at the JHB Head Office, and the entrance boardroom at the CT office
- B. The main boardroom
- C. No isolation room has been prepared for use at work
- D. Your manager's office
Question 10 of 11

10. Question
1 point(s)
The protocols for when I suspect I have been exposed to or infected with COVID-19 are to;
- A. Notify my manger immediately, self qaurantine at home for 14 days and seek medical attention where I begin to develop COVID-19 like symptoms. Go for COVID-19 screening and communicate outcome of screening with my Manager before returning to work.
- B. Not cause alarm and continue to go to work like normal
- C. Increase the number of personal protective equipment used and continue to go about my day as normal.
- D. Phone the NICD hotline
Question 11 of 11

11. Question
1 point(s)
The protocols for getting tested for COVID-19 include;
- A. Contacting your healthcare provider to find out the exact process for you to be tested.
- B. Contact your nearest testing laboratory for information on how you can go for screening.
- C. Contact the National Institute for Communicable Diseases for information on what to do if you think you have Covid-19, or to obtain information about your nearest public/ mobile screening facility.
- D. All of the above

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