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.
Post-operative haemorrhage is a common complication that can occur after any surgical procedure. In this article, we shall look at the types of haemorrhage, their clinical features, and their management. Haemorrhage in the surgical patient can be classified into 3 main categories: 1  Primary bleeding â bleeding that occurs within the intra-operative period. 2  Reactive bleeding â occurs within 24 hours of operation. 3  Secondary bleeding â occurs 7-10 days post-operatively.