FN 235 15 points

John Noseguard, a local health department inspector, gives the following account of his visit to a local diner:

Workers at the Morningside Diner try hard to give good advice and provide tasty, satisfying food. As I walked through the kitchen, I noticed that each food handler washed his/her hands before handling the food. Paper towels were available but the soap dispenser was empty. Before preparing raw foods, they also thoroughly wash the cutting boards, dishes and other equipment. As they use their cutting boards, they wipe them with a rag and use them again to cut more food.

When preparing fresh fruits and vegetables, they wash them but are careful to leave a little dirt on them for fear of washing away important nutrients on the skins. The cooks generally prepare meats to an internal temperature of 170 ° F. However, to preserve the flavor of one of their specialties, the pork roast is cooked to an internal temperature of 140° F. Some cooked foods are cooled to about 45° F within two hours while others are not.

To save the customer money, the management of the diner uses canned foods, even some of the cans in stock were noted to be dented. They explained that often these can be purchased at lower prices.

When leftovers are reheated, they are raised to a temperature of 150° F and then are served. Food handlers take care to remove any moldy portions of the food. The diner is especially known for its turkey and dressing which is served every Thursday. When questioned, the chef says it is because the stuffing is cooked in the turkey which gives the dressing a great juicy taste. The temperature of the refrigerators was approximately 45 ° F.

ASSIGNMENT After reading the report:

1. List each violation of food safety that could contribute to food borne illness (7 points).

2. Choose four of these violations and describe the methods you would recommend to correct the violation (8 points).

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Case Study

Without warning Mr. Lee begins to feel sick. is most obvious symptom is a high fever. Within 24 hours, everyone in the Lee household also feels sick and has high temperature. Before long, nearby households have the same experience, many people in the community are now sick.

Question:

The local health department would probably call on what type health professional to investigate this situation?

Would the health professional label this situation an epidemic or a pandemic?

If the symptoms are caused by a bacterial infection, list some ways the pathogen could have been transmitted to so many people within a short span of time.

Data accuracy and security are crucial to the administration of electronic medical records (EMR). Threats to the use of electronic medical records include physical loss or damage, crimes, viruses, and unauthorized access.

Prepare a paper that addresses the following requirements:

• Select one of the following topics:
  • Health Systems Security
  • Health Systems Quality
  • Health Systems Privacy
• Research and locate 3-5 peer-reviewed articles on one of the above topics.
• Describe the selected topic in your own words. Explain the importance of the topic in planning and implementing HMIS.
• Synthesize the key findings of each article into a summary that encompasses the 3-5 articles you researched. Include an assessment of the implications of laws, regulations, and ethics on the overall findings of your research into health systems security, health systems quality, or health systems privacy.

Requirements:

• Your paper should be 4-5 pages in length and conform to CSU-Global Guide to Writing and APA Requirements.
• Include at least three scholarly references in addition to the course textbook. The CSU-Global Library is a good place to find these references.
• Remember, you must support your thinking/opinions and prior knowledge with references. All facts must be supported. In-text references used throughout the assignment must be included in an APA-formatted reference list.

Reach out to your instructor if you have questions about the assignment.

A bead slides without friction around a loop-the-loop (Fig. P8.5). The bead is released from a height h = 3.90R.