The Needlestick Safety and Prevention Act (the Act) (Pub. L. 106-430) was signed into law on November 6, 2000. Because occupational exposure to bloodborne pathogens from accidental sharps injuries in healthcare and other occupational settings continues to be a serious problem, Congress felt that a modification to OSHA's Bloodborne Pathogens Standard was appropriate (29 CFR 1910.1030) to set forth in greater detail (and make more specific) OSHA's requirement for employers to identify, evaluate, and implement safer medical devices. The Act also mandated additional requirements for maintaining a sharps injury log and for the involvement of non-managerial healthcare workers in evaluating and choosing devices.
Answer:
b. After two hours have passed, stop eating foods left out at room temperature.
Explanation:
According to USDA (United States Department of Agriculture), cooked food that is left at room temperature has a higher risk of being unsafed than the one that is refrigerated. This is because, at room temperature (40F- 140 F approximately) bacteria grows in the food and therefore it is unsafe to eat.
According to this Department, the bacteria double its number every 20 minutes approximately so the Department considers that, after two hours standing at room temperature, food is no longer safe to eat anymore.
