The principle of flashing is to reheat room temperature or slightly warm food in a very hot oven for a short period of time. This enables food to reach its desired temperature while preventing further cooking. Foods can be flashed from 425 to 475 degrees F, anywhere from 2-10 minutes.
Post-operative care. After completion of surgery, the patient is transferred to the post anesthesia care unit and closely monitored. When the patient is judged to have recovered from the anesthesia, he/she is either transferred to a surgical ward elsewhere in the hospital or discharged home.
Marianna Crowley, MD. Postoperative visual loss (POVL) is a rare complication of surgery, with increased prevalence after cardiac, spine, head and neck, and some orthopedic procedures. The most common cause of postoperative ocular injury is corneal abrasion, which may or may not be associated with visual loss. The most common causes of permanent POVL are central retinal artery occlusion, ischemic optic neuropathy, and cerebral vision loss.