The first step that must be followed in cleaning and sanitizing food-contact surfaces is rinsing the surface with warm, clean water removing food and dirt from the surface with the right type of cleaner use a sanitizer to kill germs let the surface air-dry

removing food and dirt from the surface with the right type of cleaner.

20 times a minute is usually the average respritory rate of an adult. additionally the patient is breathing on his own, is clearly maintaining his airway, and is intaking a sufficient amount of air. you shouldn't use a bag valve mask, cpap, or other form of positive pressure ventilation, unless the patient has lost control of his airway, and is not breathing (apneic) or has rapid breathing or slow and shallow respirations. this patient would most likely and should be put on an non-rebreather mask or nrb attached to 100% high flow oxygen at 15 l/min. don't use a nasal cannula, as the amount of oxygen it provides is limited with a rate of 6 l/min.