NR228 WEEK 6 FINAL EXAM QUESTIONS WITH CORRECT VERIFIED ANSWERS | 100% PASS (A+ CERTIFIED)

NR228 WEEK 6 FINAL EXAM QUESTIONS WITH CORRECT VERIFIED ANSWERS | 100% PASS (A+ CERTIFIED) 1. Explain appropriate interventions to resolve food allergy or food poisoning incidents Correct Answer -clean -separate -cook -chill 2. Clean Correct Answer Wash your hands often Wash surfaces and utensils after each use Wash fruits and vegetables, but not meat, poultry, or eggs 3. Separate Correct Answer Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs Store produce, meat, poultry, seafood, and eggs separately from each other 4. Cook Correct Answer Keep food hot (140 °F [60 °C] or above) after cooking Microwave food thoroughly (165 °F [73.9 °C] or above) 5. Chill Correct Answer Refrigerate perishable foods within 2 hours 6. Top Shelf Correct Answer Dairy products such as yogurt, sour cream, and cottage cheese. 7. Second Shelf Correct Answer Leftovers, such as cooked meats and vegetables, cakes and pies, or other packaged food, as needed. 8. Third Shelf Correct Answer Raw meats, poultry, and fish should be kept in separate containers and remain covered. 9. Bottom Shelf or Drawers Correct Answer Fresh fruits and vegetables should be stored in drawers or plastic bags. 10. Culture-Independent Diagnostic Tests (CIDTs) Correct Answer -Rapid diagnostic tests that can determine the cause of an infection without culturing 11. Preventing Contamination Correct Answer -Mishandling of the food during the preparation phase can make illness more likely Farm to table: -production -processing -distribution -preparation 12. At Risk Groups Correct Answer Children under 5 years Adults age 65 and older People with weakened immune systems Pregnant women 13. Types of Food Poisoning Correct Answer Mostly caused by bacteria and viruses Top five most common food borne infectious agents in the United States are: norovirus salmonella clostridium perfringens campylobacter staphylococcus aureus 14. Food Poisoning Signs and Symptoms Correct Answer cramping -nausea -vomiting -diarrhea -fever See a healthcare provider: -bloody stools -fever over 102 °F (38.9 °C) -frequent vomiting -signs of dehydration -diarrhea lasting more than 3 days 15. Food Poisoning Treatment Correct Answer Depends on the severity of the symptoms -Some people recover with rest, fluids, and medications after a few hours or several days -Other cases require hospitalization -Severe cases can result in long-term effects such as chronic arthritis, brain and nerve damage, and kidney failure 16. Epidemiological Data Correct Answer Geographic pattern -Mapping time periods when people got sick -Charting geographic locations of illnesses 17. Traceback Data Correct Answer Finds the source of the contamination -Identifying common restaurants where sick people ate -Identifying food safety risks at a production plant 18. Food and Environmental Testing Data Correct Answer Focuses on the strain of organism that caused the illness -Stool culture to determine the organism causing illness -Comparing the organism causing illness with organisms found in a client's food 19. A client was just diagnosed with salmonella food poisoning. The nurse knows that this was most likely caused by which food? -Broiled seafood -Raw sprouts -Baked chicken -Cooked eggs: Raw sprouts 20. Using purified water to pack vegetables in a can is an intervention that can prevent contamination at which step from farm to table? -Processing -Preparation -Production -Distribution: Processing 21. A client is 8 weeks pregnant. The client asks why they are at risk for foodborne illness. How should the nurse reply? -"You can dehydrate faster when you are in the first trimester." -"The older you get, the more at risk you become." -"Your immune system is different during pregnancy." -"The baby cannot digest the bacteria in food.": "Your immune system is different during pregnancy." 22. Who is or is not at high risk for a foodborne illness Correct Answer Anthony who is over 65 years old -Tami who is pregnant The children are not under the age of 5 and the others do not have any risk factors.