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.
study had PONV indicating that the problem is not uncommon among post-surgical patients in KBTH. Awareness of the problem should be highlighted and adequate management should be given to all patients. Patients at risk should be identified and appropriate management instituted. Keywords: Postoperative, nausea, vomiting, opioids INTRODUCTION One of the most distressing morbidities associated with surgical operations is postoperative nausea and vomit-ing (PONV). The incidence has been variously re-ported as between 25-30%.1 In ambulatory care surgery setting PONV can lead to unanticipated hospital admis-