Back of throat is raw
[DOC File]SOM - State of Michigan
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Sore throat with fever. ... Raw poultry (bottom) Frozen foods. Dry foods. 3. Keep all food items on shelves that are at least 6” above the floor to facilitate ... Place food in shallow containers (no more than 4 inches deep) and uncovered on the top shelf in the back of the walk-in or reach-in cooler. Use a quick-chill unit like a blast chiller.
[DOC File]Guided Notes – Chapter 3 The Safe Food Handler
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Infectious Disease Preparedness and Emergency Response Plan (TEMPLATE) Template Instructions. This template provides guidance to assist organizations in developing an Infectious Disease Preparedness and Emergency Response Plan (IDPERP) or, if the organization already has a continuity plan, an Infectious Disease Annex.
Pictures To Distinguish Strep Throat From A Sore Throat
Post op Day 5-7:may hurt even worse as the “scabs” on the back of the throat begin to come loose which exposes. raw tissue. Post op Day 9:pain resolving. Pain Control: Pain medication on an empty stomach will cause nausea and possible vomiting; have at least some liquid down first (but preferably apple sauce, broth from chicken noodle soup ...
[DOCX File]1370 Wellbrook Circle 4181 Hospital Drive 705 Breedlove Dr
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at and feel the roof of your mouth, back of the throat, soft palate and tonsils. • Use a mouth mirror and flashlight (if available) to get a better look • Feel for any abraded or “raw” areas, redness, gray or white patches or open sores. 6. Stick. out your tongue—Look on the top, bottom and all sides.
[DOCX File]Infectious Disease Preparedness and Emergency Response ...
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4. It can be difficult to know if you are suffering from the common cold, or the flu. Each can cause fatigue and weakness. Symptoms for each can include a stuffy nose, sneezing, sore throat, chest discomfort, and a cough. _____. However, a cold sufferer rarely has a high fever, or headache, nor does a cold suffer experience extreme exhaustion ...
[DOC File]Brochure
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: Raw animal products and unwashed fruits/vegetables must be handled and stored in a manner that prevents cross-contamination of cooked/ready-to-eat foods. Describe how these foods will be stored and prepared to prevent cross contamination. A diagram may …
[DOC File]Food Safety Plan - Wisconsin Department of Public Instruction
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The food handler has a sore throat with a fever. Then: Restrict. the food handler from working with or around food - Exclude. the food handler from the operation if you primarily serve a high-risk population. A written release from a medical practitioner is required before returning to work. If: The food handler has at least one of these ...
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