Most foodborne diseases are caused by microorganisms and can be prevented by preparers a. only buying organic foods. b. soaking foods in water and vinegar for three hours before cooking. c. keeping the refrigerator temperature at 47°f or higher. d. cleaning hands and surfaces, cooking foods sufficiently, and refrigerating foods promptly.
i'm thinking d.

Ithink you should go with c

Letter d i believe letter d

20 times a minute is usually the average respritory rate of an adult. additionally the patient is breathing on his own, is clearly maintaining his airway, and is intaking a sufficient amount of air. you shouldn't use a bag valve mask, cpap, or other form of positive pressure ventilation, unless the patient has lost control of his airway, and is not breathing (apneic) or has rapid breathing or slow and shallow respirations. this patient would most likely and should be put on an non-rebreather mask or nrb attached to 100% high flow oxygen at 15 l/min. don't use a nasal cannula, as the amount of oxygen it provides is limited with a rate of 6 l/min.