Reject it if the temperature is over 41°F or if it has an unusual odor, color, or consistency.
When ought shell eggs to be discarded? If it's above 41 degrees Fahrenheit or has an odd odor, color, or consistency, reject it.Anything outside of the suggested range ought to be discarded.Food that is cold should be consumed at 41°F or less.Milk: It can be delivered at 45°F or lower (but you must cool it to 41°F or lower in four hours).Receive shell eggs at 45 degrees or less.Shell eggs must be stored and transported under refrigeration at an ambient temperature of 45 degrees Fahrenheit, according to regulations mentioned in 9 CFR 590.50 that were established by the Food Safety and Inspection Service, U.S. Department of Agriculture.To learn more about shell eggs refer
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a person may experience very harmful effects when mixing alcohol with
Every person will experience a harmful effects when their are mixing alcohol with Opioids.
Mixing alcohol with Opioids which include Heroin, Vicodin, Fentanyl, Percocet, and greater is extraordinarily dangerous. Alcohol and Opioids enlarge the depressive results of every different, main to doubtlessly deadly sedation and respiration failure. Over time, immoderate alcohol use can result in the improvement of continual sicknesses.
Different extreme troubles including High blood pressure, coronary heart disease, stroke, liver disease, and digestive troubles. When alcohol is blended with caffeine, the caffeine can masks the depressant results of alcohol, making drinkers sense greater alert than they could otherwise. As a result, they'll drink greater alcohol and turn out to be greater impaired than they realize, growing the chance of alcohol-attributable harms.
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Why should knives be cleaned after it has been used?
Without washing it after each use, using a regular knife or grater to chop vegetables can spread disease-causing bacteria around the kitchen.
The ideal procedure is to give your knife a thorough wash after each usage. This is essential if the knife came into contact with raw fish or flesh. Rinsing the knife in hot, soapy water is an effective cleaning technique. It is not necessary to wash your knife after cooking foods like fruit or bread.
Cleaning and sanitization are not the same thing, and they are not always required. A knife is sterilized by immersing it in diluted bleach solution to eradicate any remaining microorganisms. As an added measure of safety, you can do this sometimes.
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How long can a ready to eat food?
Answer: 24 HOURS
Explanation:
A nurse is caring for a client with Crohn's Disease. Which of the following foods can be included in this client's diet? Select all that apply.
a. Pasta
b. Eggs
c. Raisins
d. Fresh celery
e. Wild rice
A nurse who is caring for a client with Crohn's disease should include eggs and pasta to the client's diet plan. Thus, the correct options are A and B.
What is Crohn's disease?Crohn's disease is a type of inflammatory bowel disease (IBD). It causes the swelling of tissues i.e., inflammation in the digestive tract, which can lead to the abdominal pain, severe diarrhea, fatigue, weight loss and malnutrition of the client.
Foods which are appropriate for clients with Crohn's disease include tender, ground, well-cooked meat, eggs, fish, refined pasta and cereal, white rice and bread, vegetables without skin or seeds and juices without pulp.
Therefore, the correct options are A and B.
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how to clean and sanitize in a three compartment sink quiz sheet
In the first sink, wash dishes with warm, soapy water.Use the second sink to rinse dishes in warm, clean water.In the third sink, sanitize dishes by soaking them in a chemical solution.Dry the dishes outside.
How do you clean and sanitize in a three-compartment sink?Clean dishes in the first sink with warm, soapy water.In the second sink, rinse dishes with warm, pristine water.In the third sink, soak dishes in a chemical sanitizer.Dishes should be dried by air. In the second sink, rinse clean dishes in clear water.Like dirt, soap residue can make it difficult for sanitizer to eradicate germs.Sanitizing is most effective after thorough rinsing.Rinsed dishes should be soaked in hot water or a chemical sanitizer in the third sink while other things should be washed in the first sink.In the second sink, wash objects.In the third sink, sterilize the goods.Items should be let to air dry on a spotless surface. Scrape or soak the objects.Use detergent and hot water to wash the articles.Clean the things.Items should be submerged in the sanitizing liquids.Use detergent and hot water to wash the articles.Students watched as well.To learn more about three-compartment sink refer
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what causes menstruation
The monthly release of an egg from one of the ovaries is known as ovulation. If the egg is not fertilized, the uterus' lining sheds through the vagina following ovulation.
What is the cause of menstruation?The menstrual cycle is the term used to describe the set of monthly adjustments a woman's body goes through to prepare for the possibility of pregnancy. The name for the monthly release of an egg from one of the ovaries is ovulation. Additionally, hormonal changes help the uterus get ready for pregnancy at the same time.After ovulation, if the egg is not fertilized, the uterus' lining sheds through the vagina. This moment is menstruation.During your menstrual cycle, hormones in your body cause the eggs in your ovaries to mature. Once an egg is mature, it is ready for sperm cell fertilization. These hormones cause your uterus' lining to thicken and swell.To learn more about Ovulation refer :
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What are the 4 basic steps in cleaning?
Wash, rinse, sanitize and air dry are the 4 basic steps in cleaning.
Effective cleaning and sanitizing must adhere to the following procedure: (1) Clean up any food residue or filth on the surface; (2) Wash; (3) rinse; (4) sanitize; and (5) let the surface air dry.
Cleaning is the process of eliminating pollutants, pathogens, and other undesirable materials from a place or object. Cleaning is frequently done for aesthetic, hygienic, practical, environmental, or safety reasons. Cleaning is done in various locations and using various methods.
Sanitizing with hot water or a chemical sanitizer while using the appropriate cleaning solution.
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which intervention is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis?
Initiate a smoking cessation program is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis
What is ankylosing spondylitis?
Your doctor may ask you to bend in various directions during the physical examination to gauge your spine's range of motion. By applying pressure on particular areas of your pelvis or shifting your legs into a certain posture, your healthcare provider could attempt to mimic your discomfort.
Therapy:
Physical therapy is a crucial component of care and can offer a variety of advantages, including pain alleviation and enhanced strength and flexibility. For your needs, a physical therapist can provide tailored workouts. You could be instructed to maintain proper posture by:
stretching and range-of-motion activitiesabdominal and back exercises that build muscleproper positions for walking and sleepingA change in lifestyle might also aid with ankylosing spondylitis management:
Remain active. Exercise can enhance your posture, preserve flexibility, and help you feel better.Avoid smoking. Quit smoking if you do. Smoking is terrible for your health in general, but it makes breathing much more difficult for persons with ankylosing spondylitis.Maintain proper posture. You can prevent some of the issues related to ankylosing spondylitis by practicing standing straight in front of a mirror.Hence, Initiate a smoking cessation program is most important for the nurse to include in the plan of care for a client with ankylosing spondylitis
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Why does cyanide cause muscle weakness shortness of breath and dizziness?
Answer:by not taking enought air to the brain
Explanation:
not air
Which food hazard is most likely to contaminate the salad?
Cleaning agents on the gloves of food service personnel are a food danger that could contaminate the salad.
What is Food?
An edible and consumable substance that gives the body the nutrition and vitamins it needs to stay healthy is referred to as "food." Food is often consumed by humans, animals, plants, and even birds. Fruits, vegetables, legumes, dairy products, and other foods high in nutrients. The meal was consumed because the body needed it to function.
The salad has been tainted by cleaning agents on the food service staff's gloves. A food worker protects their hands from allergies and irritations by wearing gloves. The knife and cutting board have been sanitised because the salad contains harmful ingredients. The contamination of the salad is due to this.
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How often should you clean cooker hood filters?
Clean your filters every two to three months, depending on your cooking habits.
How often should you clean cooker hood filters?Naturally, if your cooker hood filters are functioning properly, they will become rather greasy. Even though filters are made to hold a lot of grease, we advise cleaning and replacing them at least once every two months. Or more frequently if you fried a lot or frequently use the extractor.Grease filter cleaning is indicated by all six indicator lights flashing if your AGA hood has a remote control, such as our 890, 990, and 1090 pitch and slab hoods. This normally happens after 30 hours of continuous use.Grease and odors must not enter the extraction vents, thus your kitchen hood filters must be cleaned.To learn more about cooker filter, refer to
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Which health issues do people who are laid off often suffer from as a result?
A. Cardiovascular issues
B. Mental health issues
C. Lack of access to healthcare
D. All of the above
Answer: The answer to this is D
Explanation: Most jobs will lay you off for all of these reasons however some might not.
Assessing different skill-related fitness components requires __________.
A.
a range of different tests
B.
the definitive test for each component
C.
one test per skill tested
D.
tests tailored to individual fitness levels
Answer:
A. a range of different tests
Explanation:
Answer: A
Explanation: A range of different test
What are the 4 types of contraceptives?
Four types of contraceptive methods are condoms, contraceptive implant, intrauterine devices (IUDs), sterilization methods.
What is meant by contraception?It is the usage of drugs, devices, or surgery to prevent pregnancy. These are also known as birth control methods. Some of the contraceptives are reversible and others are irreversible.
Types of contraceptives:Con-doms comes under barrier methods. A condom is a thin, flexible plastic pouch made up of latex that covers the pe-nis of male and va-gina of a female to prevent the sexually transmitting diseases (STDs). Contraceptive implant comes under hormonal methods. An implant is a single, thin rod inserted under the skin of a women's upper arm. It lasts for four years.
Intrauterine devices (IUDs) comes under long-active reversible contraceptives (LARCs). IUD is a small T-shaped device inserted into the uterus of a female. These are most effective devices that prevent from contacting sexually transmitting diseases (STD's).Vasectomy (removal of vas deferens) in male and tubectomy (removal of fallopian tube) in female comes under sterilization methods that is a permanent procedure that prevents pregnancy.
Hence, contraceptives are the methods that prevent a person from contacting se-xually transmitting diseases (STD's).
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What is the ICD-10-CM code for sore throat?
Answer:
Explanation:
ICD-10 allows you to report signs or symptoms (R00-R99) when you have not yet established or confirmed a related definitive diagnosis; however, some- times what seems like a sign or symptom might actually be considered a diagnosis in ICD-10. Take “sore throat” for example. Code R07.0, “Pain in throat,” explicitly excludes “sore throat (acute),” but J02.9, “Acute pharyngitis, unspecified,” includes explicitly “sore throat (acute).” Therefore, it appears that ICD-10 considers “sore throat” to be a definitive diagnosis rather than a symptom.
What is the best method of disease control?
One of two general methods for preventing infectious diseases is to either avoid contact or render the host immune.
Explain about the disease control?Control of disease When public health professionals refer to controlling a disease, they mean lowering the number of new infections, the number of individuals who are already infected, and the number of individuals who become ill or pass away as a result of a disease in local contexts.
Tracking sickness, figuring out what makes people ill, and figuring out the best strategies to prevent it. In order to save more lives and cut down on waste, medical care can be improved by bringing new knowledge to both individual health care and community health.
It includes a broad variety of environmental and social initiatives that aim to improve and safeguard each person's health and quality of life by addressing and avoiding the underlying causes of illness rather than merely concentrating on treatment and cure.
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a nurse is providing care to a terminally ill client. which finding would alert the nurse to the fact that the client is dying? select all that apply.
The findings by the nurse that would alert the nurse that the client is dying is the presence of Pale, cool skin
Irregular heart rate and Decreased urine output.
Who is a terminally ill client?A terminally ill client is a client that is suffering from a disease condition that cannot be healed which is most likely to cause death in that client.
Typical examples of terminal illness include the following:
congestive heart failure (CHF), chronic obstructive pulmonary disease (COPD), kidney failure, Alzheimer's, Parkinson's and Amyotrophic Lateral Sclerosis (ALS).There are various signs that shows that a terminal ill patient is about dying. These signs include the following:
Irregular heart rates,Drop on body temperature and blood or leading to cool skin, andDecrease in urine output.Learn more about heart rate here:
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how to prevent cross contamination in food
Before and after handling food, going to the bathroom, changing diapers, or touching pets, wash your hands with soap and hot water.
Use different utensils, plates, and cutting boards for raw and cooked food, wash utensils, plates, and cutting boards completely between activities, avoid washing raw meat, and wash your hands after handling raw food and before handling ready-to-eat food.
To clean up spills or kitchen surfaces, use paper towels or clean cloths along with hot, soapy water.
Use your washing machine's hot cycle to often wash cloths.
Pathogens can spread from one food or surface to another. Cross-contamination is the term used for this. Thankfully, there are precautions you may do to avoid it.
Keeping tainted food out of the operation is the first step. The same is true of non-food products like napkins, utensils, and single-use cups. The packaging must be undamaged and tidy. If the packaging is soiled, wet, leaking, or discolored, reject the item.
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What increases risk of infections?
Answer:I hope this is helps
Explanation:
The risk of infection increases when large numbers of people are in a small space for a long time. In addition, sharing glasses and chopsticks increases the risk of infection. Long-term meals, dinner receptions, drinking alcohol at night increase the risk of infection compared to a short meal.
The risk of infection increases when a lot of individuals are crammed into a small area for an extended period of time.
What are the causes of infection?Infectious disease-causing pathogens include viruses, bacteria, fungus, parasites, and, in rare cases, prions. Infectious illnesses can be contracted from other individuals, insect bites, contaminated food, drink, or soil.When several individuals congregate in a confined area for an extended period of time, the chance of infection rises. Infection risk is also increased when chopsticks and glasses are shared. Compared to a quick meal, long dinners, evening parties, and nighttime alcohol consumption all raise the risk of infection.The general vulnerability of a person exposed to a virus is influenced by a variety of innate factors (such as age, nutritional state, heredity, immunological competence, and pre-existing chronic conditions) and external ones (such as concurrent medication therapy).Learn more about Infection refer to :
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What is the best primary prevention for a communicable disease?
The best main preventative measure against a communicable disease is vaccination against infectious diseases.
Explain about the infectious diseases?Diseases known as infectious diseases are conditions brought on by microorganisms (bacteria, viruses, and fungi), which can enter the body, reproduce, and result in an infection. Some infectious diseases are contagious, which means they can spread from one person to another. Communicable diseases, also referred to as infectious diseases or transmissible diseases, are illnesses that arise from the infection, presence, and growth of pathogenic (able to cause disease) biologic agents in a specific human or other animal host.
Infectious diseases account for more than 16% of deaths each year, with respiratory infections being the most common cause—with over 3.9 million deaths annually—among these. The influenza virus so affects the human respiratory system and causes coughing and colds.
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What are 4 controllable risk factors?
The "controllable" risk factors are:
Smoking.
High blood pressure.
High blood cholesterol.
High blood sugar (diabetes)
Smokers are twice as likely to get a heart attack than non-smokers. The greatest risk factor for sudden cardiac death is cigarette smoking. Smokers are two to four times more likely than non-smokers to have sudden cardiac death. Smokers are more likely than non-smokers to pass away fast after a heart attack—as quickly as one hour later. Compared to cigarette smokers, those who smoke pipes and cigars have a greater chance of dying from heart disease. Even if you don't smoke, exposure to environmental (or passive) tobacco smoke raises your chance of developing heart disease. Quit smoking to lower your risk of developing heart disease. Stop smoking if you do.
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what is unintentional injuries
Injuries that are not intentionally caused or that happen without malicious intent are referred to as unintentional injuries. Falls, car accidents, and poisoning are a few examples of these unforeseen occurrences. Unintentional injuries pose a significant risk to the public's health.
An accident is an unintentional, typically undesirable event that wasn't primarily brought on by people. The word "accident" indicates that no one should be held responsible, although hazards that went unnoticed or neglected could have been to blame for the incident.
Accidents involving motor vehicles, slips and falls, fires and burns, drownings, poisonings, and aspirations are the most frequent causes of unintentional injuries.
The top three reasons for fatal unintentional injuries are falls, poisoning, and auto accidents.
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Select the correct answer.
What is true about goals?
A.
You have to work to achieve them.
B.
They need to be challenging.
C.
They can help you improve your fitness.
D.
All of the above
The correct answer is option D.
All of the above is true about goals
What is a goal?A goal is an idea of the future or desired result that a person or a group of people envision, plan and commit to achieve. People endeavor to reach goals within a finite time by setting deadlines.
Characteristics of goalsImportance - is determined by a goal's attractiveness, intensity, relevance, priority, and sign. Importance can range from high to low.
Difficulty - is determined by general estimates of probability of achieving the goal.
Specificity - is determined if the goal is qualitative and ranges from being vague to precisely stated.
Temporal range - is determined by the duration of the goal and the range from proximal (immediate) to distant (delayed)
Level of consciousness - refers to a person's cognitive awareness of a goal. Awareness is typically greater for proximal goals than for distant goals
Complexity of a goal - is determined by how many subgoals are necessary to achieve the goal and how one goal connects to another.
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what are the health codes
The health codes are set of standards established and enforced by government for health requirements as in plumbing etc.
A health code is a series of native laws and rules designed to safeguard public health. Health codes attach to a large sort of activities and public health requirements. It's the governing sanitary code that sets immunisation necessities for schoolchildren, establishes acceptable community water treatment processes, and obligates restaurants to stay their kitchens to an explicit level of cleanliness, among alternative things.
In most jurisdictions, health codes are propagated by government and enforced at the town or county level. They're designed to market community welfare, and usually exist excluding regional or national health and safety laws.
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Do egg shells have E coli?
E.Coli are generally normal intestinal flora of humans and birds, and so could easily contaminate eggshell through feces and subsequently the content.
What bacteria is on egg shell?The cuticle, calcium hard shell, and shell membrane are all natural defences that eggs have against contaminating bacteria. Particularly the lysozyme, the albumen contains various egg white proteins with antibacterial capabilities. Another proteinase that prevents bacteria from using albumen's protein is ovomucoid. Additionally, the egg white's viscosities and albumen's pH of 9 to 10 do not support microbial development. A wide range of microorganisms, including Campylobacter jejuni, Listeria monocytogenes, Escherichia coli, Yersinia enterocolitica, and particularly salmonella, can infect egg at both the egg shell and egg contents levels. The most prevalent bacteria that contaminate eggshells are staphylococci.To learn more about bacteria, refer to
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How long can ready to eat food TCS food be held?
TCS items that are prepared food for consumption can be eaten without risk during a 4-hours interval.
. Nevertheless, if they have still not been kept at a consistent temperature, the food should be thrown away after 4 hours. Without using any temperature controls, hot and cold foods could be served for up to four hours before being removed. foods that have been refrigerated, are ready to eat (RTE), and are processed under time-temperature control (TCS) on-site or in a food processing facility after the package has been opened. shredded cheese. Within seven days, food must be consumed, sold, or thrown away. 41 to 135 degrees F is the danger zone for temperatures in 4 hours. the longer pathogens have to multiply. The intention is to cut down on the amount of period TCS food is exposed to dangerous temperatures. Food that has been kept in this temperature for four or even more hours must be thrown out.
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How long can TCS food that was prepped in house be stored 3 days 5 days 7 days 9 days?
TCS food that was prepped in house can be stored for maximum of 7 days,
Certain foods are more likely than others to support the growth of pathogens. TCS foods consist of:
have significant quantities of protein and carbohydrateseither neutral or somewhat acidicFoods that include moisture TCS can be maintained secure by cutting down on the amount of time they spend in the danger zone of temperature (41–135° F). Pathogens quickly proliferate and multiply when food is in the danger zone for temperature, which can make it unhealthy to ingest.
The two most popular methods of preventing the growth of pathogens in restaurants are time and temperature restrictions.
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Which of these tasks are performed by a college’s athletic trainer?
A. Attend high school games to recruit players
B. Work with athletes to learn new plays
C. Take X-rays if an athlete is injured
D. Evaluate an injured athlete on the field
Answer:
A. Attend high school games to recruit players
When prepping ready to eat TCS food on Monday for use on Wednesday the prep person must add a label that includes?
In-house prepared TCS food can be kept for 7 days if kept at 41F or below. If it is kept for more than 24 hours, it has to be date-marked.
Refrigerated prepared, TCS food stored for more then 24 hours must be date-marked to guarantee that it is either eaten on the premises, sold, or thrown in seven (7) days in order to monitor and restrict refrigeration duration. The label has to have: The food's common name or a phrase distinctly distinguishing it the amount of food. List the components in decreasing order by weight if the item has two or more. Ready to eat TCS food that will be kept for a period of time longer than 24 hours has to be labelled with either the preparation/opening date or the end/disposal date. This regulation covers on-site prepared prepared TCS food that is part of the food distribution chain.
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Which of the following do Pope and Vazquez (2016) refer to as “a process of communication and clarification”?
Pope and Vazquez (2016) refer to the process of feedback as “a process of communication and clarification”.
What is clarification?
Making something simpler to understand and less confusing is what you aim to accomplish when you try to clarify an idea or concept. This frequently occurs following a thorough or crystal-clear clarification. It would be nice to be able to at least locate someone afterwards who could provide clarification because loudspeaker announcements throughout bus terminals as well as train stations are always so muddled and challenging to understand. Clarification in science is the process of removing solid particles from a liquid to make it more pure and, in some cases, transparent.
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