Most food-borne illnesses are preventable.
Answer the following statement true (T) or false (F)
True
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What can the pharmacy use to minimize the risks associated with coming in contact with bloodborne diseases and material that has the potential for being hazardous?
a. Exposure Control Plan b. Hazard Communication Plan c. Material Safety Data Sheet d. OSHA Manual
The National Incident Command System was developed by the:
A) Chemical Transportation Emergency Center. B) Federal Emergency Management Agency (FEMA). C) U.S. Centers for Disease Control and Prevention (CDC). D) Department of Transportation Emergency Response Agency.
Nitrile utility gloves are used for
cleaning up spills on countertops and floors. cleaning instruments that may be contaminated with blood. housekeeping duties that involve potential contact with blood and tissue. all of the above.
Which of the following is NOT an early warning sign of stress?
A) Heart palpitations B) Dry, irritated skin C) Chest pain or tightness D) Difficult or rapid breathing