In order for perishable food to be safe for consumption, it has to reach a USDA-recommended minimum safe internal temperature. The food also has to be held at the specified temperature for a minimum of 15 seconds to kill the bacteria.
Food
Safe Internal Temperature:
Steak and Roast 145°F
Fish 145°F
Pork 160°F
Ground Beef 160°F
Egg Dishes 160°F
Chicken Breasts 165°F
Whole Poultry 165°F
Casseroles/Mixed Dishes 165°F
The reason for the different food safety temperatures has to do with food density, size and how much it is handled before it is cooked. For example, steak can be cooked to a lower temperature than ground beef because the inner layers of the beef are never touched. Since the outer and inner layers of ground beef are mixed together, a higher temperature is needed to assure that all of the bacteria is dead.
Answer:
Houses for the Badjao (for those who do not live on their boats) are built ... Their homes are built on stilts that are carefully placed in between coastal ... the major branches of the Badjao moved their communities,
The nurse is caring for a client who underwent surgery 1 day ago. By independent nursing diagnosis the problem that can be addressed could be that the client has diminished breath sounds.
<h3>What is nursing diagnosis?</h3>
A nursing diagnosis is defined by NANDA International (2013) as a clinical judgment that concerns a human response to health conditions/life processes, or vulnerability for that response, by an individual, family, group, or community.
During the postoperative period, the focus of the nursing care should be reestablishing the patient's physiologic balance, pain management and prevention of complications.
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<span>Class B would be the answer
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Answer:
Protective gloves must be worn while using any hazardous material: chemicals, hot/cold liquids or objects that pose a risk of thermal burns, cryogenics, physical hazards, or equipment that may cause hand injury. The gloves must be appropriate for the material or process being used
