Question

To avoid odor and pest problems, what should a food handler do?

Option 1: Store food at room temperature
Option 2: Clean and sanitize work surfaces regularly
Option 3: Leave perishable food unattended
Option 4: Ignore expiration dates

Answer 1

Furosemide, a loop diuretic, is used to treat both hypertension and heart failure by increasing urination and removing excess fluids from the body. It works by inhibiting the reabsorption of Na+ and Cl- in the kidneys. This medication is particularly impactful for patients who do not respond to other treatments or are in a hypertensive crisis.

Step-by-step explanation:

The medication furosemide, commonly known as Lasix, is a loop diuretic primarily used in the management of both hypertension and heart failure. Loop diuretics, such as furosemide, act on the ascending limb of the loop of Henle in the kidneys, where they inhibit the reabsorption of sodium (Na+) and chloride (Cl-) ions. This inhibition leads to an increase in the elimination of water, since water follows the excreted ions, which results in increased urination. The increase in urine output helps to lower blood pressure and can relieve the symptoms associated with heart failure.

For patients who are not responding well to ACE inhibitors or other diuretics, furosemide can be used to relieve heart failure symptoms. Moreover, in emergency cases of hypertensive crisis, furosemide can be administered as an IV drip to quickly lower blood pressure and reduce the risk of heart failure.

Diuretics like furosemide are valuable in the treatment of cardiovascular conditions, enhancing patient outcomes by controlling blood pressure levels and reducing the workload on the heart.

Answer 2

To avoid odor and pest problems, a food handler should regularly clean and sanitize work surfaces, ensuring proper food storage and hygiene to prevent contamination and spoilage.

Step-by-step explanation:

Proper Food Handling to Avoid Odor and Pest Problems

To maintain food safety and prevent odor and pest problems, a food handler should clean and sanitize work surfaces regularly. This practice is essential to avoid contamination from bacteria and other microorganisms that can cause food spoilage and foodborne diseases. Perishable foods should never be left unattended at room temperature, as bacteria multiply most rapidly between 4 and 60 degrees C (40 and 140 degrees F). Leaving food in this temperature range for more than two hours can make it dangerous to consume. Additionally, ignoring expiration dates is not advisable, as consuming expired food can lead to health issues.

Ensuring that food is stored at the correct temperature is vital. Refrigeration should be kept at or below 4 degrees C (40 degrees F) and the freezer below -18 degrees C (0 degrees F) to inhibit bacterial growth. Food items, whether they are jams, dried meats, or fresh produce, should be handled properly to maintain freshness and safety. Moreover, regular handwashing is a key defense in preventing the spread of foodborne diseases. Consuming correctly stored and prepared food reduces the risk of odor and pests, which are attracted to spoiled food.