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Occupational hygiene investigation steps 1.Preparation 2.Evaluation 3.Program of action 4.Exposure sampling 5.Control
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- Instructions: Give at least five different microbial control methods you have on your home as listed on the pre-task activity. Identify its microbial control method (Physical or chemical), Specific component (heat, phenol, etc), Mode of action (denatures protein, disrupt cell membrane, etc), Use (sterilize, disinfect, antiseptic), Level of activity (Sterilant, high, intermediate, low disinfectant)Which of the following patients would be at risk for injury from heat application? (Select all that apply.) 1A patient with a lot of body fat 2 A patient being treated for anxiety 3 A patient with peripheral vascular disease 4 A patient with type 1 diabetes 5 A patient with dehydration 6 Amalnourished patient 7 A patient who has been on long-term steroid therapyPatient teaching for a patient receiving an MAOI would include instructions to the patient to avoid which food product? a )Orange juiceb) Milkc )Shrimpd)Swiss cheese
- Which of the following antimicrobial control methods would likely not beused in the clinical setting during daily care of clients and their physicalenvironment on a medicalsurgical floor?a. sterilization b. antisepsis. c. disinfection d. sanitizationGive at least five different microbial control methods you have on your home as listed on the pre-task activity. Identify its microbial control method (Physical or chemical), Specific component (heat, phenol, etc), Mode of action (denatures protein, disrupt cell membrane, etc), Use (sterilize, disinfect, antiseptic), Level of activity (Sterilant, high, intermediate, low disinfectant) MICROBIAL CONTROL METHOD SPECIFIC COMPONENT MODE OF ACTION USE LEVEL OF ACTIVITYA) Sterile compounding facilities must use the garbing order specified in the USP standards. B) A gown may be reused for an entire shift if not visibly soiled. C)Staff are evaluated on garbing technique using surface sampling. D) Gloves should be donned inside of the laminar airflow workbench (LAFW).
- Hazard # CCP #. Hazard Description Critical Limits Monitoring Procedures Corrective Actions Verification Documentation Records What How Frequency Who Develop a HACCP plan for yoghurt, below are the information Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Presence of listeria/ Salmonella B Environmental swabbing HB02 Presence of pathogenic microorganisms B Pathogen screening HB03 Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplier HB04 Presence of E.coli B Keep preparation areas clean HC01 Homogenisation C Quarterly check…HACCP plan hazards analysis of yoghurt Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Example Presence of listeria/ Salmonella B Environmental swabbing HB02 Example Presence of pathogenic microorganisms B Pathogen screening HB03 Example Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplier. A 24-year-old male client complains of pain over his left ankle after playing basketball with his friends 30 minutes ago. What initial intervention would the nurse perform? * 1 point a. Apply dry heat therapy after assessing the site b. Apply moist heat therapy after assessing the site c. Apply dry cold therapy after assessing the site d. Either cold or hot therapy after assessing the site
- Topic: Microbiological Examination of Non-sterile Products 2. The analyst unknowingly contaminated the product with Staphylococcus aureus organisms. Effect: Rationale:Question 53 Which of the following risk factors would prompt a nurse to advocate for a spirometry test for a COPD diagnosis? Question 53 options: Frequent respiratory tract infections History of smoking and over the age of 40 Daily puffer use Persistent cough for the past 2 weeksDiscuss any nursing-related considerations associated with the environmental use of antiseptics and disinfectants