Proper handwashing - Study guides, Class notes & Summaries
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HESI PN Fundamentals Exam Study Guide: Questions & Answers; Updated
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The single most effective way to stop the spread of infection 
 (Ans- Hand hygiene 
 
Reducing the number of organisms in an environment (ex. Cleaning the tub with disinfectant before giving a bath) 
(Ans- Medical asepsis 
 
Breaks the chain of infection at its various links of reservoir and the portal of exit (removes all organisms 
(Ans- Sterilization 
 
Standard Precautions are: 
 (Ans- The principle of infection control that considers every clients blood and body fluid infections 
 
When s...
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AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+)
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AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) 
AAA Food Manager Certification Exam (2024) || With Questions & Answers (Graded A+) 
 
What should you do if an employee has a minor cut? - ANSWER - Wash the wound, use a water resistant bandage and cover the bandage with a single use glove or finger cot 
 
Which of the following is an acceptable area for employee handwashing? - ANSWER - Only in designated handwashing areas 
 
Which of the following is an acceptab...
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NUR 221 EXAM 1 Questions With 100% Correct Answers
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NUR 221 EXAM 1 Questions With 100% Correct Answers 
PATIENT SAFETY AND QUALITY 
PATIENT SAFETY AND QUALITY 
 
 
3 Examples of Basic Human Needs 
Oxygen, Nutrition, Shelter (Temperature) 
 
 
What populations are vulnerable to temperature? 
older adults and infant 
 
 
What is the leading cause of unintentional injuries in the hospital? 
Falls 
 
 
5 COMMON ENVIRONMENTAL HAZARDS 
-motor vehicle accidents 
-poison 
-falls 
-fire 
-disasters 
 
 
Who is at greater risk for car accidents? 
-16-19 ye...
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California eFoodHandlers Test Questions with 100% Correct Answers | Latest Version 2024 | Verified
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How long can foods safely remain in the Danger Zone during preparation? - 4 hours 
Refrigerated chili needs to be reheated quickly and to the proper temperature before hot holding. Which 
is the correct way to reheat potentially hazardous food? - Reheat to 165F or hotter within 2 hours 
A handwashing sink can be used for food preparation as along as the sink is cleaned after each use - 
False 
Who is the 'Person in Charge' or PIC - The manager or supervisor on-duty who is responsible for 
maki...
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Food Safety Manager Exam Set Solution Questions And Revised Correct Answers PASSED!!
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Food Safety Manager Exam Set 
Solution Questions And Revised 
Correct Answers 
PASSED!! 
The Person In Charge (PIC) is responsible for all of the following 
except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - ANSWER : d) 
complying with staff's vacation requests 
In order to continue working, what should a Food Employee with 
a minor cut on their h...
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JBL EMT FINAL EXAM ACTUAL EXAM QUESTIONS AND CORRECT DETAILED ANSWERS (VERIFIED ANSWERS ALREADY GRADED A+||NEWEST VERSION
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JBL EMT FINAL EXAM 
ACTUAL EXAM QUESTIONS AND CORRECT 
DETAILED ANSWERS (VERIFIED ANSWERS 
ALREADY GRADED A+||NEWEST VERSION 
As an EMT, you may be authorized to administer aspirin to a patient with 
chest pain based on: 
Select one: 
A. the transport time to the hospital. 
B. medical director approval. 
C. an order from a paramedic. 
D. the patient's condition. - CORRECT ANSWER B. medical director 
approval. 
EMT training in nearly every state meets or exceeds the guidelines 
recommen...
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Nevada Food Handlers Card Test Questions and Answers.
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Nevada Food Handlers Card Test Questions and Answers. 
 
What is Poor Personal Hygiene 
•Improper hand washing • Bare hand contact with ready-to-eat (RTE) 
foods • Food handlers working while ill with the following symptoms: 
vomiting, diarrhea, sore throat with a fever, infected cuts on the 
hands, and jaundice 
What is Food from unsafe sources 
• Food from an unapproved source and/or prepared in unpermitted 
locations • Receiving adulterated food 
What is Improper Cooking Temperature...
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Field Sanitation ATP 4-25.12 Questions and Answers | Latest Update | 2024/2025 | Already Passed
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Field Sanitation ATP 4-25.12 Questions 
and Answers | Latest Update | 2024/2025 
 
| Already Passed 
 
What is a field latrine? 
 
A field latrine is a temporary toilet facility used in military operations to manage human 
waste in the field. 
 
Why is proper waste disposal important in the field? 
Proper waste disposal prevents the spread of disease and contamination of water sources and 
the environment. 
 
What is potable water? 
Potable water is water that is safe for drinking and free from ...
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Food Safety Manager Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A
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Food Safety Manager Exam (2024/ 2025 Update) Questions and Verified Answers| 100% Correct| Grade A 
 
Q: It is most important for an employee to use proper handwashing techniques after they 
 
a) talk on the phone 
b) use a restroom 
c) take an order 
d) drink from a closed container 
 
 
Answer: 
b) use a restroom 
 
 
 
Q: An inspection can occur only 
 
a) when the Person in Charge is present 
b) when the inspector notifies the facility 24 hours in advance 
c) when the facility is open or dur...
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Complete Study for Food Safety Manager Exam 2024/2025 latest
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Complete Study for Food Safety 
Manager Exam 2024/2025 latest 
The Person In Charge (PIC) is responsible for all of the following except 
a) training all staff in food safety 
b) complying with all state and local regulations 
c) correctly answer questions regarding food safety 
d) complying with staff's vacation requests - CORRECT ANSWER-d) complying with 
staff's vacation requests 
In order to continue working, what should a Food Employee with a minor cut on their 
hand do? 
a) Not allowe...
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