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HACCP
(Hazard Analysis Critical Control Point) therefore, is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards, determining the 'critical control points' at which action is required to control the identified hazards, establishing the critical limits that must be met at, and procedures to monitor, each critical control point, establishing corrective procedures when a deviation is identified by monitoring, documenting the HACCP plan and verifying procedures to establish that it is working correctly.
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Table gives the current classification of hypertension as recommended by JNC VII. The classification is based on the mean of two or more seated readings on two or more occasions.
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Equipment : Basically, it has an intra aortic balloon pump. A balloon with a capacity of 40 ml is passed percutaneously through the femoral artery up to the upper end of descen
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