Practice Management Flashcards

1
Q

client communications

A

-be polite, talk clearly, listen clearly, remain calm, be friendly/respectful, full attention, show you care, give options, upfront about money but explain that it isn’t the only factor, eye contact, firm handshake, be alert, be upbeat, look professional/clean, positive attitude, personable, be prompt, good posture

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2
Q

employee communications

A
  • all should work together as a team which is a group of people working together toward a common goal
  • interact with a positive attitude, effectively communicate, be dependable/reliable, close attention to detail, polite, assume responsibilities, focus on primary objectives, share authority, deligate duties
  • remember it will be diverse
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3
Q

have_____management

A

infectious disease control

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4
Q

infection

A

the invasion and multiplication of organisms such as bacteria, viruses, fungi, worms/protozoa, and parasites

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5
Q

infestation

A

the state of being invaded or overrun by pests or parasites. it can also refer to the actual organisms living in or within a host

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6
Q

disease

A

an abnormal condition that affects part of all of an organism

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7
Q

zoonosis

A

infectious diseases of animals that can naturally be transmitted to humans

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8
Q

external parasites

A

fleas, ticks, flies, mites, lice

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9
Q

how to tell if animals have an infection

A

symptoms, infectious agent is present

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10
Q

what you can control in diseases

A

you can control the spread

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11
Q

how diseases are transmitted

A

direct and indirect

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12
Q

direct

A

aerosol droplets, saliva, blood, skin-to-skin, fecal material, milk, in utero, nasal fluid, urine, ocular fluid, fetal fluid, genital fluid, carcuss

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13
Q

indirect

A

vector, environmental, vehicles

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14
Q

vector

A

tick, flea, mosquitoes, flies, scavengers, people

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15
Q

environmental

A

soil, water, air, food

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16
Q

vehicles

A

cars, good bowls, clothing, boots, needles, ear tagging, knives

17
Q

routes of entry

A

mouth, nose, mucus membranes, skin, blood, teats, genital openings, and trans placental

18
Q

protection strategy

A

animal patients, clinical staff, animal owners, visitors, and environment

19
Q

why is storage an issue

A

preserve money, nutritional value, and flavor quality

20
Q

food types

A

wet, semi-moist, dry

21
Q

dry

A

moisture content: 6-10%
shelf life: extended
servings: multiple

22
Q

semi-moist

A

moisture content: 23-38%
shelf life: short
servings: 1 (always less than one week if in a larger container)

23
Q

wet/canned

A

moisture content: 68-78%
shelf life: very short
servings: 1

24
Q

factors that affect storage

A
  • temperature (too cold/too hot)
  • moisture content
  • humidity (bacteria, fungi, chemicals, water)
  • insects/rats/mice
25
Q

things you look for

A

damaged packaging, smoke /bulging cans, rust, mold, visual signs, herman infestation

26
Q

procedures to store

A

date food, proper temp and humidity, sealed properly, prevent herman, store in a sealed container (dry), cover and put in fridge (canned)