The nurse is presenting a workshop on preventing foodborne illness. Points to cover include proper handwashing, cooking at the proper temperature, and proper storage. Which of the following should also be covered?
A) Proper vaccinations for food service personnel
B) Quickly freezing meat after purchasing
C) Prevent cross-contamination between raw and cooked foods
D) Avoiding raw foods
C
Feedback:
To keep food safe from bacteria, the Fight BAC! campaign recommends proper cleaning, separating raw and cooked foods to prevent cross-contamination, cooking foods to proper temperature, and chilling foods by refrigerating promptly.
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The nurse plans care to prevent a dangerous thermal environment for an older male adult who lives in a northern climate of the United States. Which patient assessment data does the nurse recognize that can contribute to his risk of hypothermia?
a. Is post–cerebrovascular accident b. Has a history of diabetes mellitus c. Builds miniature cars for a hobby d. Bathes 3 to 4 times a week e. Gets heat from a boiler in the cellar f. Becomes diaphoretic on warm days
During a staff meeting held to discuss developing a mission statement for the unit, the idea of placing patient needs first is:
a. Empowering. b. A leadership tag. c. A symbol. d. A management task.
Which option reflects the nurse's duty to prevent patient falls?
1. The nurse has a duty to provide minimal assistance. 2. The nurse has a duty to assess the patient for risk for falls. 3. The nurse has a duty to provide continual observation of patients. 4. The nurse has a duty to see that siderails on all beds are raised at all times.
Which of the following can be both a benefit and challenge of technological advances in health care?
a. Supports healthy living c. Can prolong living b. Availability and cost d. Alleviates suffering