Answer:
Option 3
Explanation:
After the nurse has provided regarding Legionnaires' disease with its treatment expectation. The only indication among the options provided that indicate that this client understands the pieces of information given about the disease is that the client cannot give Legionnaires' disease to other people because Legionnaires' disease is spread through infected aerosolized water. The mode of transmission is not person to person.
Legionnaires’ disease is caused by Legionella, a sort of bacterium found in freshwater environments and it causes a severe form of pneumonia (lung infection); People can get it by breathing in mist from water that contains the bacteria.
you didn’t complete your question!!
The answer is C.sacral Jacursy
Answer: The emergency Public service system is the most important to me because they protect me and take care of me in times of need. They are an important factor to the community. From protecting us from fires to helping us if we get into a car accident. They are a major part of anyone’s community and help us each and everyday. They save thousands of people life’s daily. They’ve helped me when I’m injured or when I have issues going on.
Explanation:
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.
