Where should sanitizing chemicals be stored in a food establishment?
a. in the walk-in cooler
b. on a shelf in the food preparation area
c. in the dry food storage area
d. on a shelf in a utility closet

A75-year-old client was admitted to the hospital after having sustained a fall at home. she is diagnosed with a right hip fracture and is scheduled for surgery in the morning. at 2: 30 am she awakens from sleep with confusion about where she is. she insists that her daughter is in the other room and wants to see her. you attempt to reorient her to the surroundings with little success. she continues to insist that her daughter is in the next room. in reviewing the client’s record, what data would be considered a source of her confusion?