What should a food worker do to prevent a physical hazard from making food unsafe to eat?
O a. Hold hot foods above 135°F (57°C)
O b. Wash hands before taking out the garbage
O c. Remove and discard bones from a fish fillet
O d. Use cleaning and sanitizing solutions away from food

Trustworthy health-related websites should be frequently reviewed by medical professionals, even if the content doesn't change. select the best answer from the choices provided. t f

A75-year-old client was admitted to the hospital after having sustained a fall at home. she is diagnosed with a right hip fracture and is scheduled for surgery in the morning. at 2: 30 am she awakens from sleep with confusion about where she is. she insists that her daughter is in the other room and wants to see her. you attempt to reorient her to the surroundings with little success. she continues to insist that her daughter is in the next room. in reviewing the client’s record, what data would be considered a source of her confusion?

When creating a plan for the use of space in an early childhood educational setting, it is best to plan for clear passageways throughout the classroom. design only small, cozy spaces so that children feel safe. keep check-in and check-out areas outside the room. thoroughly conceal the toilet and hand-washing area for privacy.