Answer:
If you are caught between a rock and a hard place, you are in a difficult situation where you have to choose between two equally unpleasant courses of action.
1: Medical record information.
2: Members of the health care team.
3: Scientific literature.
4: The patient, through interview, observations, and physical examination
& 5: Family members or significant others that reports and respond to interviews.
Answer:
False
Explanation:
You should always keep up with your hand hygiene
Answer:
Explanation:
DNA is a polymer made up of monomers called nucleic acids, which are linked together in long chains. ... The formation of phosphodiester bonds between adjacent nucleotides forms alternating sugar and phosphate groups, called the “sugar-phosphate backbone” of a DNA molecule.
Answer:
Is HACCP a voluntary process? Yes, it's always voluntary Yes, it's voluntary until there is a health hazard No, it is a mandatory process
Explanation:
Hazard analysis and critical control points, or HACCP (/ˈhæsʌp/), is a systematic preventive approach to food safety from biological, chemical, physical hazards and more recently radiological hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level. In this manner, HACCP attempts to avoid hazards rather than attempting to inspect finished products for the effects of those hazards. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) require mandatory HACCP programs for juice and meat as an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. All other food companies in the United States that are required to register with the FDA under the Public Health Security and Bioterrorism Preparedness and Response Act of 2002, as well as firms outside the US that export food to the US, are transitioning to mandatory hazard analysis and risk-based preventive controls (HARPC) plans.
