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Post-Test and Evaluation
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* 1. Last Name

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* 2. First Name

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* 3. Email Address

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* 4. Profession and License#/State of Licensure

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* 5. Which hand-washing step is not included in the CDC hand-washing guidelines?

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* 6. The CDC breast pump kit cleaning guidelines for sanitizing the pump kit is especially important for which infant population?

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* 7. The 2017 FDA Food Code identified major risk factors related to employee behaviors and preparation practices that contribute to food-borne illnesses. Which of the following are most relevant to the preparation and handling of human milk?

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* 8. How long should the hand washing procedure take? (WHO)

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* 9. HACCP is a systematic approach to the identification, evaluation and control of food safety hazards based on the following 7 principles:
* Conduct a hazard analysis.
*Determine the critical control points.
*Establish critical limits.
*Establish monitoring procedures.
*Establish corrective actions.
*Establish verification procedures.
*Establish record-keeping and documentation procedures.

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* 10. For Nursing Accreditation and the Dietitian Accreditation Self-Study Process, this Critical Thinking and Evaluation tool must be completed. Please answer the following questions:
Did you find this education valuable?

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* 11. Did you or will you change your practice(s) based on what you learned in the program?

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* 12. What barriers or limitations do you anticipate when trying to implement this new information into your practice?

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* 13. What are the strength and limitations of the information presented?

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* 14. What are the identified gaps in the information provided? (Ex: outcomes that apply to a specific patient/client population; limited data in gender, age or other races, etc.)

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