Practice Management Flashcards
client communications
-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
employee communications
- 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
have_____management
infectious disease control
infection
the invasion and multiplication of organisms such as bacteria, viruses, fungi, worms/protozoa, and parasites
infestation
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
disease
an abnormal condition that affects part of all of an organism
zoonosis
infectious diseases of animals that can naturally be transmitted to humans
external parasites
fleas, ticks, flies, mites, lice
how to tell if animals have an infection
symptoms, infectious agent is present
what you can control in diseases
you can control the spread
how diseases are transmitted
direct and indirect
direct
aerosol droplets, saliva, blood, skin-to-skin, fecal material, milk, in utero, nasal fluid, urine, ocular fluid, fetal fluid, genital fluid, carcuss
indirect
vector, environmental, vehicles
vector
tick, flea, mosquitoes, flies, scavengers, people
environmental
soil, water, air, food
vehicles
cars, good bowls, clothing, boots, needles, ear tagging, knives
routes of entry
mouth, nose, mucus membranes, skin, blood, teats, genital openings, and trans placental
protection strategy
animal patients, clinical staff, animal owners, visitors, and environment
why is storage an issue
preserve money, nutritional value, and flavor quality
food types
wet, semi-moist, dry
dry
moisture content: 6-10%
shelf life: extended
servings: multiple
semi-moist
moisture content: 23-38%
shelf life: short
servings: 1 (always less than one week if in a larger container)
wet/canned
moisture content: 68-78%
shelf life: very short
servings: 1
factors that affect storage
- temperature (too cold/too hot)
- moisture content
- humidity (bacteria, fungi, chemicals, water)
- insects/rats/mice
things you look for
damaged packaging, smoke /bulging cans, rust, mold, visual signs, herman infestation
procedures to store
date food, proper temp and humidity, sealed properly, prevent herman, store in a sealed container (dry), cover and put in fridge (canned)