Answer:
Salmonella can be spread by food handlers who do not wash their hands and/or the surfaces and tools they use between food preparation steps, and when people eat raw or undercooked foods (:
The employer shall take the necessary measures to ensure the safety and protect the physical and mental health of the workers. These measures include actions to prevent occupational risks and hardship at work, information and training actions, the setting up of an organization and adapted means.
The implementation of these measures is based on 9 general principles of prevention:
Avoid risks
Evaluate risks that can not be avoided
Fight risks that can not be avoided
Adapt the work to the man
Take into account the state of evolution of the technique
Replace what is dangerous with what is less dangerous
Plan prevention by integrating, technical, organization and working conditions
Take collective protection measures
Give appropriate instructions to workers
Answer:
d. Prehabilitation
Explanation:
Prehabilitation is becoming a common practice of raising clients’ level of function before surgery to assist with their recovery and limit their decline from normal function after the surgery.
