Answer:
The recommendations included in this document are not new but rather reflect existing evidence-based guidelines produced by the Centers for Disease Control and Prevention and the Healthcare Infection Control Practices Advisory Committee. This summary guide is based primarily upon elements of Standard Precautions and represents the minimum infection prevention expectations for safe care in ambulatory care settings.
Explanation:
Answer:
Muscle Fibers Type I
Explanation:
Muscle fibers in the body are classified based on how they produce energy or generate force. The Muscle Fibers type I, type I C, type IIC, type IIAC, type IIA, type IIA and type IIX are generally classified as being either slow-twitch or fast-twitch.
Muscle Fibers Type I is generally a slow twitch fiber. They can provide their own source of energy and can sustain force for an extended period of time, but they are not able to generate a significant amount of force.
However, the activation threshold is quite low, this means that while they get recruited first when a muscle contracts, they are unable to generate the amount of force necessary for the specific activity. They are, therefore, bypassed through the principle of selective recruitment and the fast-twitch muscle fibers are engaged.
If it's a true or false answer, i'm pretty sure it's true :)
Answer: Store all knives in a drawer: positive
-Use a magnetic knife holder: negative
-Use hooks and hang them on the wall: negative
-Store knives using a knife block: positive
-Wrap knives in a damp cloth: negative
-Use a knife rack: negative
Explanation: When storing knives it is important to do it in a safe way to avoid injuries. The positive ways to store knives include: store all knives in a drawer and store them in a knife block as the blades are inside something and they are not easy to reach which decreases the risk of an injury.
On the other side, the negative ways to store knives are using a magnetic knife holder, using hooks and hang them on the wall and using a knife rack as they can slip if they are not attached properly. Also, wrapping knives in a damp cloth is not safe because you can get cut when opening the cloth.
<span>Which of the following actions will help keep food safe during hot or cold holding?
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b. only take the temperature in the very center of the container of food
