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Quality improvement assumes that . |
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While proccesses are performed over time, integrity is not lost. |
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Essential quality improvement tasks include . |
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Medication errors usually happen, as a result of . |
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Various agencies have issued guidlines to help establish . |
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The appropriate temperature range for a product placed under refrigeration is . |
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Sterile products should be properly labeled with |
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Record or documentation that illustrates how product is made is reffered to as a |
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qUALITY ASSURANCE INCLUDES |
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Random checks can be describe as a quality assurance procedures known as |
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When unsure of which risk level a specific product falls under, it is best to . |
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choose the most stringent level |
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Batch testing can be desribed under the quality assurance function known as . |
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Suggestions as to how a proccess can be more effective can best be described under which QA function? |
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The way medications are packaged, prepared, and delivered can be best described as part of which QA function? |
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Proper documentation includes patient information and a that records specific information regarding the preparation and final product. |
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patient time route dose drug
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products stored at room temperature and administered within 28 hours of preparation are categorized as risk level . |
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Risk level requires controlled areas held to 100,000 clean room standards. |
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Risk level includes products with the least potential risk of product integrity and patient safety, while risk level includes products with the greatest risk. |
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A process of evaluating personnel in their competency or skills is known as an . |
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The Joint Commission on Accreditations of Healthcare Organizations. |
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Alum Bladder irrigation is an example of a product made in risk level . |
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Room temperature indicates a temperature of |
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Evaluations and revisions to guidlines, policies and procedures, and SOPs ahould be done . |
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Constantly or all the time |
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Quality Assurance is a sole responsibility of a QA manager. ( true or false) |
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The temperature of freezers in which medications are stored should be documented ( true or false) |
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Risk level 3 products are those that require refrigeration to extend experation dates ( true or false) |
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All personnel who perform aseptic compounding should read and understand USP 797 ( true or false) |
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