Answer:
The chances are low of survival but are possible. It is effective if done properly and is in the right situation, such as: being in a hospital, having access to medications ad actual oxygen.
Explanation:
If there is no sign of breathing or pulse, begin CPR starting with compressions. If the patient definitely has a pulse but is not breathing adequately, provide ventilation without compressions. This is also called "rescue breathing." Adults: give 1 breath every 5 to 6 seconds. Reassess the pulse every 2 minutes.
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished product inspection.
