SMQT QUESTIONS WITH 100 % CORRECT ANSWERS | VERIFIED

Food Service Regulation # - Answer-800 to 814 Refrigerator temp and cold food - Answer-under 41 deg Hot Food - Answer-135 degrees or higher Grey scoop - Answer-#8. = 1/2 cup 145 degrees - Answer-Cooking Temperature for: Fish, seafood, eggs, steak, pork 155 degrees - Answer-Cooking Temperature for Ground meat 165 degrees - Answer-The internal temp of turkey, chicken, duck Food Danger Zone - Answer-41-135 practicable - Answer-capable regardless of circumstances or resouces available to support an individual determined by the comprehensive resident assessment person centered interventions - Answer-person centered care, resident centered outcomes, quality of care, quality of life Team coodinator offsite duties - Answer-create and import survey shell, reviews facility info and completes offsite prep screen, assigns mandatory tasks, makes unit assignments, shares data with team, prints survey docs Create survey shell in ACO - Answer-not more than 5 days before the survey Survey shell - Answer-70% offsite selected, preselected residents for closed record reviewsMandatory Tasks assigned to all surveyors - Answer-dining, infection control, sufficient and competent nurse staffing Mandatory Tasks assigned to individuals - Answer-SNF beneficiary protection notification review, kitchen observation, medication administration, resident council interview, QAA/QAPI Closed-record review catagories - Answer-unexpected death, hospitalization, community discharge information within 4 hrs on entrance - Answer-dialysis, antibiotic stewardship, QAPI, facility assessment access to EHR - Answer-by the end of the first day inital pool should include - Answer-a smoker, dialysis, hospice, ventilator, transmission based precautions offsite residents must be selected for the initial pool t/f - Answer-true Components of an IJ - Answer-noncompliance, serious harm as a result of non-compliance, need for immediate action # of people for the unnecessary medication review - Answer-5