Study guides, Class notes & Summaries

Food Handlers final quiz Questions and Answers if a food handler has been vomiting or has diarrhea, they should after washing, rising and drying hands, its recommended that a food handler which is not a physical hazard what is the proper holding temperature of hot foods Why are elderly people at a higher risk for foodborne illness? how often should your bi-metallic thermometer be calibrated wheezing and hives are symptoms of which of the folliwing must be cleaned, rinsed and...

1. Which type of atrioventricular block best describes this rhythm? A. First-degree B. Second-degree type I C. Second-degree type II D. Third-degree 2. Your patient is in cardiac arrest and has been intubated. To assess CPR quality, which should you do? A. Monitor the patient’s PETCO2 B. Obtain a 12-lead ECG C. Check the patient’s pulse D. Obtain a chest x-ray 3. Which facility is the most appropriate EMS destination for a patient with sudden cardiac arrest who achieved r...

JOUR 1001 UMN Midterm Questions with Correct Answers

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Psych 1001 UMN History & Research Methods Exam 1 Questions with Correct Answers

NURS 7800 Pharm Midterm Exam Questions With Correct Answers New Update 2023/2024 Graded A+. Which can elevate theophylline levels? Selected Answer: Concomitant treatment with cimetidine (Tagamet). • Question 5 1 out of 1 points Which of the following can block the action of heparin? Selected Answer: Protamine sulfate • Question 6 1 out of 1 points A possible side effect from the use of nifedipine (Procardia XL) is: Selected Answer: Edema of the ankles and headaches • Que...

UMN AST 1001 Midterm 2 Questions with Correct Answers.

UMN AST 1001 Practice Questions with Correct Answers.

Food Handlers License Test With all Answers correct!! Potentially Hazardous foods Three thermometers used for measuring food temperature Raw Shell Eggs Temperature Smoked Fish Temperature All Refrigerated Food except eggs/smoked fish Temperature Reasons Canned Products Must be Rejected Vacuum Packaging of any food product in retail food establishment is FIFO All Food must be stored at least To Prevent Cross Contamination Food for storage must be covered and stored in ...