Which of the following aspects of the food-service industry are regulated? food care

personnel

equipment and utensils

all of the above

Eating right and exercising daily

20 times a minute is usually the average respritory rate of an adult. additionally the patient is breathing on his own, is clearly maintaining his airway, and is intaking a sufficient amount of air. you shouldn't use a bag valve mask, cpap, or other form of positive pressure ventilation, unless the patient has lost control of his airway, and is not breathing (apneic) or has rapid breathing or slow and shallow respirations. this patient would most likely and should be put on an non-rebreather mask or nrb attached to 100% high flow oxygen at 15 l/min. don't use a nasal cannula, as the amount of oxygen it provides is limited with a rate of 6 l/min.

It starts with commitment. the health and safety policy is the commitment by the employer to provide and maintain a safe workplace. the commitment of the workforce is also a necessary component.when the workplace parties sit down to develop an ergonomic approach to patient handling, they will develop terms of reference that set forth how the health and safety committee will function in approaching this problem and reach its goal of reduced injuries.in general, a safe patient handling program will involve the following steps: management approval and commitment to develop and implement a patient handling program.perform a needs analysis.create and standardize patient assessment criteria.develop decision trees to standardize actions.determine which controls are needed to implement specific tasks or patient needs.institute a "no-lift" policy, where possible.