All of the following are reasons why the risk of having foodborne illness is increasing except a. the food industry's attempt to increase shelf-life of foods. b. the increasing use of food irradiation. c. increased preparation of foods in centralized kitchens. d. increased preparation of foods in processing plants.

Anurse recently administered filgrastim intravenously to a client who has cancer and is receiving cytotoxic chemotherapy. for which of the following data, discovered after the medication was administered, should the nurse consider filling an incident report? a. the client had chemotherapy 12 hr before the medication was administered. b. the nurse flushed the client’s iv line with d5w before and after the medication was administered. c. the client’s absolute neutrophil count was 2,500/mm^3 before the medication was administered. d. the medication vial sat at the room temperature for 2 hr before it was administered.