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$NURSING
How hospital food service deall with food safety facility sanitation, purchasing?
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- How hospital food service deall with food safety facility sanitation, purchasing?Describe why you believe the safety education; poisoning will benefit the pediatric population. Who do you think is the target age range for this food poisoning (safety topic)?Provide Nutritional Care What is food poisoning Types of food poisoning Causes of food poisoning
- Why patient total parenteral nutrition (TPN) therapy is important? Please answer at your own easy words. Answer should be to the point.Why are kids ages below 5 years of age at risk for food poisoning as a safety concern and how ? Describe why you believe food poisoning topic will benefit the pediatric populationHACCP plan hazards analysis of yoghurt, list 10 at least Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures
- Select all of the correct answers. The following are taken into consideration when Food Hygiene ratings are given: Handling of foodHow food is storedHow food is preparedCleanliness of facilitiesHow food safety is managedDiscuss the importance of nutrition in patient care under the following Headings Micronutrients and MicronutrientsTo prevent food-borne illness, food safety considers the following except: Preparation Storage Body weight Handling
- Hazard # CCP #. Hazard Description Critical Limits Monitoring Procedures Corrective Actions Verification Documentation Records What How Frequency Who Develop a HACCP plan for yoghurt, below are the information Raw Material / Processing Steps HACCP Plan Reference # Hazard number Identified Hazard & Source Type of Hazard (B/C/P) Preventive Measures HB01 Presence of listeria/ Salmonella B Environmental swabbing HB02 Presence of pathogenic microorganisms B Pathogen screening HB03 Pathogenic and spoilage organism in raw milk B Good quality milk from certified supplier HB04 Presence of E.coli B Keep preparation areas clean HC01 Homogenisation C Quarterly check…A nurse is caring for a client that requires an increased protein intake. The client tells the nurse some of the clients favorite foods. Which of the following foods should the nurse recommend as the best source of protein among these suggestions?do answer 1.Chicken2. Peanuts3. Yams4. Eggs.What are 6 Steps To Prevent Food Poisoning? Wash Your Hands Wash Your Hair Use Clean Equipment Use Clean Underwear Wash Vegtables | Wash Your Car Cook Meat Thoroughly | Cook Meat Tenderly Serve Food Immediately | Serve Food Enthusiastically Store Ingredients Right Store Firearms Right
