SMQT Quiz Flashcards
True or False?
The practitioner’s order alone is sufficient to warrant the use of the restraint.
False.
The practitioner’s order alone (without supporting clinical documentation) is NOT sufficient to warrant the use of the restraint. The facility is accountable for the process to meet the minimum requirements of the regulation including appropriate assessment
How often should the drug regimen of each resident be reviewed by a licensed pharmacist?
The drug regimen of each resident must be reviewed at least once a month by a licensed pharmacist.
The pharmacist must report any irregularities to the attending physician and the facility’s medical director and director of nursing, and these reports must be acted upon
What is considered significant weight loss or weight gain?
5% or greater in 1 month
7.5% or greater in 3 months
10% or greater in 6 months
At what temperatures should hot and cold foods be held?
Hot foods should be held at 135F or above
Cold foods should be held at 41F or below
True or False?
Freezing kills bacteria.
False.
Freezing does not kill bacteria. Rapid death of most bacteria occurs at 165 degrees F or above.
At what temperatures should dishes be washed and rinsed in a High Temperature Dishwasher (for heat sanitization)?
For High Temperature Dishwasher/ heat sanitization:
Dishes should be washed at 150F-165F
Dishes should be rinsed at 180F
At what temperatures should dishes be washed and rinsed in a Low Temperature Dishwasher (for chemical sanitization)?
For Low Temperature Dishwasher/ chemical sanitization:
Dishes should be washed at 120F
Dished should be rinsed with a 50 ppm (parts per million) final chlorine rinse
How should dishes be manually sanitized?
After manual washing and rinsing, dishes and utensils are sanitized by immersion in either:
Hot water (at least 171 degrees F) for 30 seconds; or
A chemical sanitizing solution used according to manufacturer’s instructions. Chemical sanitization requires greater controls than hot water sanitization. Manufacturer’s instructions must always be followed
What temperature range is considered the “Danger Zone” for food?
“Danger Zone” means temperatures above 41F and below 135F that allow the rapid growth of pathogenic microorganisms that can cause foodborne illness. Potentially Hazardous Foods held in the danger zone for more than 4 hours (if being prepared from ingredients at ambient temperature) or 6 hours (if cooked and cooled) may cause a foodborne illness outbreak if consumed.
At what internal temperature should food reach when reheated for resident consumption?
Food that is cooked and cooled must be reheated so that all parts of the food reach an internal temperature of 165 degrees F for at least 15 seconds before holding for hot service.
What size should a semi-private and private bedroom measure?
80 sq feet for semi-private
100 sq feet for private
What are the 3 components of Immediate Jeopardy?
- Non-compliance
- Harm or threat to resident health and safety/ serious adverse outcome
(Harm can be actual or potential harm) - Need for immediate removal
How long does the facility have to correct an Immediate Jeopardy once the survey team leaves the building?
The facility has 23 days allowed to correct the IJ once the survey team leaves the building
What happens if a facility does not implement an Immediate Jeopardy removal plan prior to the exit conference?
If the removal plan cannot be implemented prior to the exit conference of the original survey in which IJ was cited, the IJ continues until an onsite revisit verifies the date that IJ was removed
What are the 5 resident care areas that must be included in the initial pool?
At least one resident who Smokes, one resident who is receiving Dialysis, one resident on Hospice, one resident on a Ventilator, and three residents who are on Transmission-Based Precautions should be included in the initial pool for the team if available.
