A food worker needs to cool a large batch of tuna casserole. Which method should he use to safely cool the casserole? A. Place the casserole under a fan
B. Place the casserole in the dry food storage area
C. Divide the casserole into smaller portions and place in the walk-in cooler
D. Leave the casserole on the counter for an hour before placing in the walk- in cooler​

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.