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killexams.com NRA-FPM Practice Questions contains a Complete Pool of NRA-FPM Questions and Answers and free pdf checked and substantial including references and clarifications (where material). Our objective to rehearse the NRA-FPM Questions and Answers is not just to breeze through the NRA ServSafe Food Protection Manager test at first endeavor yet Really Improve Your Knowledge about the NRA-FPM test subjects.

Exam Code: NRA-FPM Practice exam 2022 by Killexams.com team
NRA-FPM NRA ServSafe Food Protection Manager

Providing Safe Food
•Foodborne Illness
•​ How Food borne Illnesses Occur
•Keeping Food Safe
Forms of Contamination
•Biological, Chemical, and Physical Contaminants
•Deliberate Contamination of Food
•Responding to a Foodborne Illness Outbreak
•Food Allergens
The Safe Food Handler
•How Food Handlers Can Contaminate Food
•A Good Personal Hygiene Program
The Flow of Food: An Introduction
•Hazards in the Flow of Food
•Monitoring Time and Temperature
The Flow of Food: Purchasing, Receiving, and Storage
•General Purchasing and Receiving Principles
•Storage
The Flow of Food: Preparation
•Preparation
•Cooking Food
•Cooling and Reheating Food
The Flow of Food: Service
•Holding Food
•Serving Food
Food Safety Management Systems
•Food Safety Management Systems
Safe Facilities and Pest Management
•Interior requirements for a Safe Operation
•Emergencies that Affect the Facility
•Pest Management
Cleaning and Sanitizing
•Cleaning and Sanitizing
•Dishwashing
•Cleaning and Sanitizing in the Organization
Appendix
•Organisms That Cause Foodborne Illness
This Syllabus is strictly adhered to and there are no provisions for ‘practical experience.
I. Providing Safe Food including the ethical responsibility of operators to provide a safe product, how to produce such a product, what can happen when sanitation is breached, common sense approach to maintaining good sanitation, and the role of the NYS Board of Health in keeping the food supply safe, the FAT TOM concept.
II. Forms of Contamination including biological, chemical, and physical contaminants, how to prevent common problems and outbreaks of foodborne illnesses, specific pathogens and their preferred growing environments, the four phases of bacterial growth.
III. The Safe Foodhandler including effective training and protocols for staff to maintain good sanitation, the role of personal hygiene in maintain safe food handling practices, making every day a "health inspection day".
IV. The Flow of Food V. Food Prep and Service including the role of HACCP in the food safety arsenal, following potentially hazardous foods through the operation from purchasing to post production reports.
VI. Food Safety Management
VII. The Safe Facility including modeling safe food handling practices, providing tools and training for safe food handling, response to outbreaks of foodborne illness (perceived or real), discussion keeping the facility pest and contaminant free including proactive tactics, how to read and use Material Safety Data Sheets. VIII. Cleaning and sanitizing and National Certification exam including the definitions of the terms clean versus sanitary, different types of sanitizers including chlorides, and quaternary sanitizing agents and their uses, sanitizing practices for major equipment, surfaces, service ware and hand tools.

NRA ServSafe Food Protection Manager
Food Protection learning
Killexams : Food Protection learning - BingNews https://killexams.com/pass4sure/exam-detail/NRA-FPM Search results Killexams : Food Protection learning - BingNews https://killexams.com/pass4sure/exam-detail/NRA-FPM https://killexams.com/exam_list/Food Killexams : machine learning

There needs to be an incentive for food safety data to be shared between the public and private sectors, according to speakers at the Vienna Food Safety Forum.

The event, organized by UNIDO, the Department

Continue reading Food safety data sharing still tricky, say experts
Fri, 07 Oct 2022 23:59:00 -0500 en-US text/html https://www.foodsafetynews.com/tag/machine-learning/
Killexams : Extension offers Certified Food Protection Manager course

BLOOMINGTON-Illinois regulations require food establishments to have at least one Certified Food Protection Manager (CFPM) on staff. University of Illinois Extension offers the Food Protection Manager Certification course and examination, which is required every 5 years. University of Illinois Extension uses the National Registry of Food Safety Professionals examination, which is approved by the American National Standards Institute. Participants learn about basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation.

The Certified Food Protection Manager class will meet on Oct. 17 and Oct. 19 at Heartland Community College, Astroth Community Education Center, room 2101. The first day of the class will be held from 9 a.m. – 3 p.m. and the second day of the class, including the test, will be held from 9 a.m. – 2 p.m. Bring a photo ID on the day of the exam and there will be a 30-minute lunch breaks.

There is a program fee of $125 per person for all sessions. This fee is for the purchase of materials and the examination. If you need materials in a language other than English, please notify the course instructor, Jenna Smith, at least 10 business days prior to the class at 309-663-8306 or email at jesmith6@illinois.edu.

Space is limited, so enroll now. To register, visit Heartland Community College’s website at heartland.edu/ContinuingEd and search Professional Development then Prepare for a Career to enroll or contact by phone at 309-268-8160.

Tue, 11 Oct 2022 01:57:00 -0500 en text/html https://pantagraph.com/extension-offers-certified-food-protection-manager-course/article_3428de00-4969-11ed-bd87-fb12f24b2d48.html
Killexams : Penn State Extension Offers ServSafe, TAP Food Safety Manager Certification Courses

DUBOIS – The ServSafe Food Safety Manager course, conducted by Penn State Extension, will be held at the DuBois Educational Foundation (DEF) Building, 1 College Place – Room 202, DuBois. 

The course will be held from 9 a.m. to 4 p.m. Thursday, Oct. 20, and from 9 a.m. to 1 p.m. Thursday, Oct. 27. The exam will begin at 11 a.m. Thursday, Oct. 27.

These in-person trainings, taught by certified ServSafe instructors, will help participants learn how to prevent contamination of food by properly receiving, storing, preparing, cooking, cooling and serving the food, as well as proper methods of sanitizing food service facilities.

After completing the course and passing the multiple-choice exam with a score of 70 percent or higher, participants will receive a ServSafe Food Protection Manager certificate. This certification is good for five years.

The new, lower course fee of $165 covers the cost of the most exact edition of the ServSafe Manager book, exam, answer sheet and learning materials.

To attend the in-person ServSafe course and exam in Crawford County, participants should register by Oct.18.

The TAP Online Food Safety Manager Certification course helps food service managers, chefs, caterers, cooks, health officials and inspectors prepare to take a Food Protection Manager exam, such as ServSafe, that meets regulatory guidelines for a certified food protection manager.

The online portion can be taken anytime, but the exam is in person and proctored at a scheduled location.

After completing the online course and passing the multiple-choice, proctored exam with a score of 75 percent or higher, participants will receive a Food Protection Manager Certificate, which meets the Pennsylvania Department of Agriculture requirement for food safety certification.

This certification is valid for five years. If you are uncertain as to whether you need certification, contact your regional Department of Agriculture office.

The online course is self-paced, can be started anytime throughout the year and must be completed within 180 days of enrollment. The course fee is $145.

Penn State Extension will follow applicable state and local restrictions and Penn State COVID-19 guidelines in effect at the time of an event regarding masking, social distancing and facility capacity limits.

To register for either of these courses or to learn more, visit: extension.psu.edu/foodsafety2022

Why choose to take courses through Penn State Extension?

Penn State Extension educators all hold advanced degrees and have received extensive training in food safety.

By taking a course through Penn State Extension, participants have access to a wide system of community educators and science-based educational resources.

About Penn State Extension

Penn State Extension serves individuals, businesses and communities, helping them address problems and realize opportunities through educational programs, products, and services.

In support of Penn State’s land-grant mission, extension programs make a difference locally through face-to-face education as well as widely through online programs.

With support from federal, state and county governments, extension has a tradition of bringing unbiased, research-based information to the citizens of Pennsylvania for more than 100 years.

Penn State Extension offers a variety of online non-credit courses for the public. Consumers can access educational articles, videos, online courses, and publications at their convenience, and register for regional in-person workshops and online webinars on a wide range of topics.

Wed, 12 Oct 2022 17:04:00 -0500 en-US text/html https://gantnews.com/2022/10/13/penn-state-extension-offers-servsafe-tap-food-safety-manager-certification-courses-2/
Killexams : A Jordanian Collective Works Toward Food Sovereignty Through Urban Farming

Zikra for Popular Learning

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A collective of urban families in the Jordanian capital, Amman, are reclaiming their food sovereignty by cultivating native wheat varieties in empty urban plots.

At a time when the world is suffering from a food crisis caused by climate change and exacerbated by the Russian-Ukrainian war, this initiative aims to reduce Jordan’s import dependency for 97% of its food grains.

Founded in 2019 by Jordanians Lama Khatieb and Rabee Zureikat, the collective Zikra for Popular Learning and its Al Barakeh Wheat Project, have been working to put wheat back in the foreground of the local economy by rebuilding a sustainable relationship between land and society.

“A friend of mine once said, ‘For us as communities, if we stop growing grains, we will disintegrate,’” Khatieb says. The project, she explains, “aspires to bring local wheat to the fore, as food & economy, and restoring the ‘bakareh’” – Arabic for ‘blessing’ – “as a compass for thinking, building and working, to liberate food and rebuild the relationship with the land and society.”

The project allows veteran wheat growers to share their knowledge with local families, teaching them how to plant, harvest and make their own bread, reviving a rich tradition of communal farming. Since its launch, membership has grown to 165 families and 3 schools, cultivating over 70 dunams (17.3 acres) around the capital.

According to Jordan’s ministry of agriculture, the country’s potential to feed its own population is high if it uses only 6 million of its 52 million dunams of land that are potentially suitable for agriculture. In fact, until the late 1960s, the country was 200% self-sufficient in wheat according to the project founders. The dense concrete jungle that is Amman was once the kingdom’s most suitable landscape for rainfed agriculture.

“Until the 1980s, Italy used to import wheat from Jordan to make pasta,” recalls Mahmoud Al-Aouran, Director-General of the Jordanian Farmers’ Union. But since then, the country lost most of its local wheat cultivation when foreign aid, urban development and cheap American wheat flooded its markets while international financial institutions restricted the Jordanian government from subsidizing their own wheat. Today, loaves of bread made from local wheat cost more than imported ones.

By connecting small-scale local farmers directly with bakeries and restaurants, Al Barakeh is transforming this economic model.

The initiative gets permission from landowners to cultivate their empty plots of land. Before every season, Zureikat meets with the members to explain about the cycle of wheat farming and the idea of the project. “Sometimes, however, we are surprised to see the landowners have started building on a plot of land we planted, and the crop is lost,” Khatieb says.

Veteran farmers and experts accompany and supervise the members throughout all the process from plowing to sowing, to harvesting and each family gets a 50kg bag of wheat that they can use as they see fit.

Initially, members were hearing about the initiative on social media. Today, Al Barakeh sees growth by word of mouth too. “The initiative is reshaping people’s relation with their land and with their food, and it’s bringing people from different backgrounds together,” says Zureikat.

Membership remains limited to those who can afford the JOD 125 ($175) annual fee to cover the cost of equipment for sowing and harvesting. Now, with the returns of selling their wheat to cooperating stores and bakeries, the project organizers intend to open a mill in Amman to be able to produce their own flour.

Not only do farmers receive better prices through the project, but local wheat is grown organically without using any chemicals. That makes it a less toxic choice as compared to American wheat which is commonly desiccated with glyphosate-based pesticides

“I was unable to eat wheat and flour before,” says 39-year-old Taroub Malhas, one of the members in the initiative. She has been suffering from diabetes since her early 30s and could not eat brown or white bread made from imported wheat. “We used to eat toxins in our food every day!”

This changed since she decided to join Al Barakeh and start planting her own wheat with her two daughters, aged 11 and 5. Her whole lifestyle transformed when she could consume the organic bread produced from the wheat she plants. Her family members began to pay attention to the food they were eating and buy locally made produce, especially when they saw that Malhas no longer needed her medicine.

“I always say I only eat my wheat and my bread,” Malhas says proudly.

Malhas believes that learning to cultivate crops is important to teach the younger generation, including her two daughters, the concept of patience and hard work.

She describes the joy that overwhelmed her two daughters the first time they ate sandwiches made of wheat they planted and harvested. “They kept saying this food is made from our wheat. They even started waking up willingly at 6 a.m. to harvest when before they would resist waking up for school.”

Laila Abdulmajeed, who works at a school on programs to enhance community interaction and education, agrees. She saw Al Barakeh as an opportunity for direct learning and presented the idea to her high school students.

Five of them joined the project and Abdulmajeed is now using practical education to teach students about food, agriculture and the relationship between land and people. The biggest challenge however, is the coincidence of the harvest season with school exams which made her students volunteer to harvest the remaining plots of land after the exams. “This experience pushed them to start thinking about where wheat comes from and discuss the need for its local cultivation,” she says.

For the 40-year-old educator, it is crucial for people to see the relationship that binds them with the land they live on, and the role they need to play for it to survive at a time when climate change, and geopolitical realities are threatening food security across the globe.

Omar Al-Awdat, the head of the Jordanian Society for the Protection of Wildlife, is less optimistic about Amman’s chances at achieving food sovereignty. Because of climate change, he says, the reality is that agricultural areas in Jordan are no longer suitable to grow wheat, especially with the reduced amount of rainfall in the Kingdom which prompted many to plant olive trees instead of wheat.

“Many lands need to be reclaimed in order to be made suitable for agriculture, especially that residential buildings were built on large areas of agricultural land, and the most expensive real estate is in fact the best for wheat cultivation,” he explains.

Al-Awdat does not believe self-sufficiency can be achieved simply with such initiatives due to the water shortages. “This is why we have always encouraged farmers to plant certain varieties of wheat that can withstand harsh conditions,” he says.

Just before the pandemic, the country imported 1.2m tons of wheat, enough for 18 months and produced a mere 25,000 tons, barely enough for one week’s use.

The challenges don’t end there. Al Barakeh still struggles to keep the lands they are cultivating from being lost to real estate development or from official neglect.

“The Greater Amman Municipality once threw election banners and trash over our agricultural lands causing us to lose some of the crops,” Khatieb recalls.

Since the start of the Russian-Ukrainian war, Jordan’s King Abdullah II has emphasized the need to enhance food security and help protect citizens from the global rise in food prices by paying more attention to the agricultural sector, and expanding investment in it.

Al-Aouran, who leads the Jordanian Farmers Union, also considers it necessary to experiment with the cultivation of one million dunams of wheat by developing an organized strategy and monitoring the results, especially with the use of appropriate fertilizers.

For him, clear and organized solutions for land and water use are more needed than ever to be able to better support initiatives such as Al Barakeh and move closer towards achieving food sovereignty.

“Research centers must conduct studies and design plans in order to obtain varieties of wheat suitable for climatic changes and low rainfall, so that farmers can use them,” he suggests.

This story is published in collaboration with Egab. This article is part of The Bottom Line, a series exploring scalable solutions for problems related to affordability, inclusive economic growth and access to capital. Click here to subscribe to our Bottom Line newsletter. The Bottom Line is made possible with support from Citi.

Shefa'a Qudah is an independent journalist specialized in human rights and freedoms and based in Jordan. She is particularly interested in storytelling and in-depth reports. She has previously worked with the International Journalists Network, Raseef22, My Kali, Arab Reporters for Investigative Journalism, and others. She won awards for her human rights reports from Journalists for Human Rights and Tamkeen for Legal Aid.

Mon, 10 Oct 2022 22:02:00 -0500 en text/html https://nextcity.org/features/a-jordanian-collective-works-toward-food-sovereignty-through-urban-farming
Killexams : Food Equity at IDS

Food systems are pervaded with inequities, from production to consumption. Despite massive gains in crop yields over the last half century, we’re now seeing rising levels of hunger and malnutrition across the world. Vulnerable and marginalised people in richer and poorer countries alike are struggling to access decent affordable food, largely due to the impacts of three ‘C’s – Covid-19, conflict and climate change – which are exacerbating pre-existing structural inequities related to the uneven distribution of power and resources.

That is why at IDS we have a strategic priority to transform knowledge and action on global food equity, and why with partners we established the Food Equity Centre, which brings together researchers, activists and affected communities from the global North and South to share research and mutual learning. This page brings together a snapshot of IDS research on food and food equity across four key themes.

Nutrition

Why do some people have access to diverse and healthy diets while others do not? What are the lifelong and intergenerational consequences of these situations? These are questions that are central to why we care about food equity.

IDS work on nutrition and food equity aims to understand and addressing dietary inequalities and their roots in inequality and inequity.

A photo of fresh fruits and vegetables
A fruit and vegetable market. Credits: World Bank via Flickr, CC BY-NC-ND 2.0

Livelihoods

Food systems provide livelihood opportunities for an estimated 4.5 billion people across the world. Many of these are economically marginalised small-scale farmers who are vulnerable to the risk of increasing climate vulnerability and food insecurity, and face challenges in accessing land, credit and resources because of social, economic and political structures. IDS works to better understand these issues as other issues faced by marginalised people working across agri-food value chains.

IDS work on food livelihoods aims to gain a holistic and useful understanding of food system livelihoods and the inequities in them.

An Agricultural worker carries a haybale
A agricultural worker carries wheat through a field. Credits World Bank via Flickr, CC BY-NC-ND 2.0

Justice and resilience

Understanding how people prepare for and adapt to inequities in the food system is a common thread across our work. From livestock farmers in northern Kenya, to small food businesses across sub-Saharan Africa and south Adia, we explore how individuals, communities and institutions are building resilience.

But the concept of resilience can be controversial, as it can come at the expense of resisting injustice or marginalisation. Our work also examines the structural imbalances and power imbalances driving these disparities.

Patoralists hearding their animals
Pastoralists leading their flock Credits: Nipun Prabhakar

Covid-19

The impacts of the Covid-19 pandemic are still having major effects on households’ production and access to quality, nutritious food. This is due to losses of income combined with increasing food prices, and restrictions on the movement of people and produce. Covid-19 affected all stages of the food supply chain, but took a heavier toll on those in the informal sector, particularly women, including migrant workers, waste-pickers, sex workers and street vendors.

IDS work on food equity in the aftermath of Covid-19 looks at how these marginalised groups can be centred in food system reform and researches adaptive social protection measures that target women and young people in the informal food sectors hit hard by Covid-19.

Women vendors selling food on the roadside
Women selling food roadside during the Covid-19 pandemic. Credits: World Bank via Flickr, CC BY-NC-ND 2.0

To stay updated on our research on food equity, subscribe to the Health and Nutrition newsletter which includes research on antimicrobial resistance, tackling epidemics, zoonotic diseases, food systems and malnutrition.

Sun, 09 Oct 2022 20:15:00 -0500 en-GB text/html https://www.ids.ac.uk/news/food-equity-at-ids/
Killexams : FDA Promotes New Series of Prevention Strategies to Enhance Food Safety

Monday, October 17, 2022

  •  Dr. Mark Moorman, Director of the Food and Drug Administration’s (FDA) Office of Food Safety, and Stephen Hughes (Prevention Coordinator) published a post on the FDA Voices blog on October 13, 2022 discussing a new series designed to share the latest information on strategies for preventing future foodborne illnesses.

  • FDA’s new series of Prevention Strategies to Enhance Food Safety is developed from investigations of foodborne disease outbreaks.  For food-hazard pairings where emerging patterns can be identified and targeted, FDA will release strategies that contain recommendations for the prevention of future foodborne illness.  These strategies take from the lessons learned from larger initiatives like the Leafy Green STEC Action Plan, while establishing a scalable approach that can be utilized more frequently.  FDA has thus far released two Prevention Strategy documents:

    • Imported Enoki and Imported Wood Ear Mushroom Strategy Document (September 26, 2022) targets Listeria monocytogenes and Salmonella contamination of imported specialty mushrooms and, among other information, includes:

    • Bulb Onion Strategy Document (September 26, 2022) targets Salmonella contamination of bulb onions and includes:

      • Recommendations for further research;

      • Prioritized inspections of farms in the U.S. and Mexico;

      • Increased sampling of onions from the State of Chihuahua, Mexico;

      • Support for industry-led efforts to develop and implement best practices for bulb onion production; and

      • Prioritized Foreign supplier Verification Program inspections of bulb onion importers.

  • FDA experts will be interviewed about foodborne illness prevention strategies on Food Safety Magazine’s Food Safety Matters podcast to be released October 18, 2022.

© 2022 Keller and Heckman LLPNational Law Review, Volume XII, Number 290

Mon, 17 Oct 2022 05:34:00 -0500 en text/html https://www.natlawreview.com/article/fda-promotes-new-series-prevention-strategies-to-enhance-food-safety
Killexams : MPS introduces 'green' schoolyards for outdoor learning, healthy food access and more

MILWAUKEE (CBS 58) -- When it comes to learning in school, it's just as important to promote education outside of the classroom like say, on the playground.

Today, on Oct. 13, state and local leaders were at Milwaukee's Nathaniel Hawthorne School to celebrate the latest efforts that are part of a multi-million-dollar effort to transform schoolyards across the city. 

Through a collaboration involving several local organizations, 21 "green" schoolyards have been completed, with another 10 in progress.

The new spaces promote outdoor learning, healthy food access, social/emotional well-being, recreation opportunities, arts and environmental sustainability and urban biodiversity. 

Thu, 13 Oct 2022 09:52:00 -0500 en text/html https://cbs58.com/news/mps-introduces-green-schoolyards-for-outdoor-learning-healthy-food-access-and-more
Killexams : Training course enhances capacity of plant protection officers in central region
Nghe An (VNS/VNA) - Plant protection officers in the central region are learning to diagnosis and manage citrus insects and mite pests during a training course in Nghe An province from October 11 to 20.

Jointly organised by the EU Delegation to Vietnam and the Plant Protection Department under the Ministry of Agriculture and Rural Development, the 10-day training course aims to Improve the capacity of local plant protection officers so that they can better assist farmers in producing quality citrus fruit products serving exports.

The training is part of the EU funded project ARISE Vietnam which helps enhance compliance with sanitary and phytosanitary standards to Improve the safety of Vietnam’s agro-food products and facilitate exports to the EU.

Participants of the training comprise officers from plant protection centres of the central provinces of Thanh Hoa, Nghe An, Ha Tinh, Quang Binh, Quang Tri and Thua Thien-Hue.

At the event, provincial plant protection officers will be equipped with knowledge to identify the major citrus insects and mite pests. In addition, participants will have a chance to join a field trip to local citrus orchids and receive on-site guidance.

Citrus crops are crops of high economic value in Vietnam and are also potential export products. To support pest control on this crop, it is necessary to build the capacity of local plant protection officers to identify pest composition, pest symptoms and safety prevention measures. Therefore, one of the urgent requirements is to provide necessary technical support to local technicians so that these officers can assist farmers in producing quality export products.

ARISE Vietnam is a project funded by the European Union contributing to the integration of the Vietnamese economy into the global production chain through targeted support to both public and private sectors. The EU has supported the Vietnamese Government to reap the benefits of new bilateral and regional trade commitments, with a focus on the implementation of the EU-Vietnam Free Trade Agreement (EVFTA)./.

VNA

Thu, 13 Oct 2022 12:06:00 -0500 text/html https://en.vietnamplus.vn/training-course-enhances-capacity-of-plant-protection-officers-in-central-region/240035.vnp
Killexams : Monday Memos: U of I Extension Food Protection Manager course; El Paso nursing home TV drive

U of I Extension offers Food Protection Manager Course at Heartland

NORMAL — University of Illinois Extension is offering a Certified Food Protection Manager class this month at Heartland Community College.

The class will meet Monday, Oct. 17, and Wednesday, Oct. 19, in the Astroth Community Education Center, Room 2101. The first class will be held from 9 a.m.-3 p.m. and the second class, which will include the test, will be held from 9 a.m.-2 p.m.

Participants will learn about basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. 

Illinois regulations require food establishments to have a least one Certified Food Protection Manager on staff. U of I Extension offers the course and examination, which is required every five years. The university uses the National Registry of Food Safety Professionals examination, which is approved by the American National Standards Institute. 

Class participants are asked to bring a photo ID on the day of the exam. There will be 30-minute lunch breaks. 

The program is $125 per person, which includes the purchase of materials and the exam for the class. Those who need materials in a language other than English should notify the course instructor, Jenna Smith, at least 10 business days before the class at 309-663-8306 or jesmith6@illinois.edu.

To register, visit heartland.edu/ContinuingEd and search "professional Development," then "prepare for a career." To enroll by phone, call 309-268-8160. Space is limited.

El Paso nursing home to host TV drive

EL PASO — El Paso Health Care Center is having a TV drive at their facility at 850 E. 2nd St. in El Paso.

The drive is to help residents who do not have a TV and Improve their quality of life, as many of them only come with their own belongings, which don't usually include a TV.

Those who plan to donate are asked to bring any new or used TV's to the center. 

Note there are no set dates for the event; it is an ongoing drive.

Contact Ashley at 919-830-1198, send a Facebook message or call the facility at 309-527-2700 if interested in donating.

Visit PetersenHealthCare.net/El-Paso for more information. 

Mon, 10 Oct 2022 01:03:00 -0500 en text/html https://pantagraph.com/news/local/monday-memos-u-of-i-extension-food-protection-manager-course-el-paso-nursing-home-tv/article_fdab9c98-44d9-11ed-8d5a-c3cb8dce46fc.html
Killexams : FDA, CDC push ahead with COVID-19 boosters for kids without proper data

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The Food and Drug Administration (FDA) has authorized the bivalent COVID-19 booster shots from both Pfizer-BioNTech and Moderna in kids as young as 5 years old. Approval from the Centers for Disease Control and Prevention (CDC) followed in lockstep, as they have for the last two years. 

The new, updated bivalent booster targets the original version of SARS-CoV-2 as well as the currently circulating Omicron variants. The FDA points to their analysis of data from adults who received the Moderna bivalent vaccine and kids who received the old monovalent booster to guide their exact decision. They also said they are approving the Pfizer bivalent vaccine for kids because it is made in a similar fashion to Moderna, despite no supporting data submitted by Pfizer. 

The FDA authorized the bivalent booster for adults in late August without human data. The only available information at the time was from a small study performed on mice. Yet, it was approved, nonetheless. 

BABIES BORN DURING CORONAVIRUS LOCKDOWNS DEVELOPED COMMUNICATION SKILLS AT SLOWER RATE: STUDY

Within a few days of the FDA okaying the bivalent booster in kids, Pfixzer released human data on the bivalent booster in adults, which show an increase in circulating antibodies seven days after the dose. Does it offer increased protection against severe disease? Unclear. How long do the antibodies stay elevated? Unclear.  

The debate about booster shots for children is lacking a key item – data. FILE: Syringe drawing a dose of the Johnson & Johnson vaccine seen in this illustration taken January 16, 2022. (REUTERS/Dado Ruvic/Illustration)

To put this plainly, there are no data on the bivalent booster shot in kids.  

Not to mention, to be eligible for the new bivalent booster, kids must first get two doses of the outdated vaccine that has little benefit against Omicron. Less than a third of children ages 5 to 11 have received two doses of the vaccine, according to CDC data. 

The FDA is still recommending the initial two-dose series with the original vaccine before getting the bivalent booster. The short-lived, decreased effectiveness of the initial two-dose series against Omicron has been well documented, most recently in the New England Journal of Medicine, citing, "No effect against the omicron variant was noted" 20 weeks after the primary series. They also noted that while the originally available booster dose increased protection against symptomatic disease for two to four weeks following injection, it quickly declined. Similar results were reported for the Omicron-specific monovalent booster that became available early summer. Comparable results will likely be seen with the bivalent booster in adults. 

Kids remain the lowest risk for developing severe COVID-19. To recommend boosting them, a benefit must be clear.  

Yet, the efficacy data are nonexistent.  

What about safety? 

There are no safety data in kids and the bivalent booster. 

They have also not assessed how kids would respond to repeated boosters if they already received one or have recovered from COVID-19.  

Plus, the booster data the FDA referenced in their authorization studied the original booster given five months after the two-dose series in kids, not two months as they are now recommending with the bivalent booster.  

Centers for Disease Control and Prevention Director Rochelle Walensky admitted the CDC had made missteps with the pandemic.  (Chip Somodevilla/Getty)

They are not taking into account the growing number of cardiac inflammation cases in young, healthy people following the vaccines and boosters, most commonly after repeated doses. They are also not taking into account that the virus has weakened, thus causing less severe illness. 

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It is impossible to understand how the FDA could approve and CDC recommend a new booster for kids without any pediatric data evaluating the risk:benefit.  

Americans need better data. Unfortunately, these seemingly innocuous recommendations from the CDC expanding the use of boosters leads to mandates that can ultimately harm children. Harm can be either direct from potential risks of the vaccine/booster or indirect through learning loss and discriminatory exclusion from activities.  

And for what? There is no proven benefit at this time, less have they confirmed they are safe. That’s probably why the FDA and CDC bypassed their own expert advisory review committees before making this decision. 

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Dr. Rochelle Walensky, CDC director, has publicly apologized for the mishandling of the pandemic. The FDA lost two high-level executives because of approving boosters with insufficient data. This is another missed opportunity to show parents they have kids’ best interest at task.  

They told Americans to follow the science. It is high time for the CDC and FDA to do the same. 

The views expressed in this column are those of the author and do not reflect the official policy or position of her employer.

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Sun, 16 Oct 2022 23:00:00 -0500 Fox News en text/html https://www.foxnews.com/opinion/fda-cdc-push-ahead-covid-19-boosters-kids-without-proper-data
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