1.What is the nurse's main goal when (s)he encounters a possible trafficking situation?
Convince the victim to try to escape from the trafficker
Procure as much information from the victim as possible to make a report
Be a safe place thy the possible victim to share their story should they choose to do so.
Give the client information on resources for trafficking victims in the community
The Correct Answer is C
Rationale:
A. While convincing a victim to escape might be a goal, it’s not always feasible or safe to suggest immediate action in such a dangerous situation.
B. Gathering information is important but should be done cautiously, ensuring the victim’s safety and comfort.
C. Being a safe and supportive presence is crucial, as it allows the victim to feel secure and open up at their own pace, which is essential for their safety and trust-building.
D. Providing resources is valuable, but ensuring that the victim feels safe and supported is a priority before sharing resources.
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Correct Answer is B
Explanation
Rationale:
A. Criminal investigation focuses on legal aspects and potential criminal behavior, not on identifying and solving workplace safety issues.
B. Root cause analysis involves investigating the underlying causes of incidents to prevent future occurrences. This approach is used to understand what happened, why, and how to prevent it.
C. Risk analysis involves assessing potential risks and hazards but may not delve deeply into specific incident causes.
D. Occupational assessment is a broader evaluation of workplace conditions and practices, rather than focusing on specific incidents.
Correct Answer is C
Explanation
Rationale:
A. Identify other resources for providing food service is not the nurse’s primary function during the inspection.
B. Promote the health of clients affected by the previous outbreaks is important but not the primary function during the kitchen inspection.
C. Educate the kitchen workers about safe food preparation is a key function to prevent future outbreaks by ensuring proper food handling practices are followed.
D. Ensure the workers' understanding of various microorganisms is important but less immediate than ensuring safe food preparation practices.