Mock National Exam 3 Flashcards
(188 cards)
Profit and Loss Statement (PILAR)
Profit Income Loss Expenses Revenue
-Income statement money made
Balance Sheet (LANCE)
Liabilities Assets Net worth Capital Equity
-Financial well being
General Ledger
Summarizes the debits and credits
Which of the following is not on the income statement
Income
Revenue
Profit
Capital
Capital
___ uses rewards to shape specific employee behaviors
Operant Conditioning
The ___ requires employers to document employee performance
EEOA
New employees should ___ to learn how to do their jobs
Be paired with experienced co-workers
After initial orientation, all further training sessions in a nursing home are called ___
In-services
Attending physician visits are timely per federal regulation if completed___
Every thirty days for the first 90 days
After the initial visit, the physician cannot alternate visits with a ___
Nurses aide
The attending physician is not required to ____
Re-sign facsmile orders transmitted to the facility
the faxed order was signed by the physician prior to transmission to the facility
Specialized rehabilitative services do not include___
Restorative Nursing
Specialized rehabilitative therapy must be provided under written order of the___
The attending physician or a licensed physician
A facility is not required to ___
Pay for all dental care
The ___ is responsible to determine if a facility’s drug records are in order and all controlled drugs are accounted for and maintained and reconsiled
Consultant pharmacist
The consultant pharmacist must review each resident’s drug regimen___
Monthly
Under HIPAA when a worker moves from one job to another, their new employer’s health plan can exclude coverage for a preexisting health condition for no more than ___ months
12
The first step in formulating a marketing strategy is to do a
Market audit
The consultant pharmacist must report any irregularities to the DON and the
ADON
Salmonella is found in
Chicken
Most common contributing factor for food-borne illness is
Improper storage
Hot foods should leave the kitchen at ___F
135F
Cold foods should be kept at ___F and below
41 F
The freezer temperature should be set at ___F
20F